Fusia

"Fusia" means the basic, modern Chinese cuisine has been fused imaginatively with several other culinary traditions. The restaurant is very contemporary and reasonably large, with room for over 200 between the main dining area and the lounge. Screens are used to make tables seem more separated and intimate. Chef Gerald Trujillo is the creative intellect behind Fusia, combining Asian, European and New World flavors and textures. For example, he has designed an appetizer combining a blue prawn and a seared scallop with lemon-scented purée of caramelized fennel potatoes and miso shrimp sauce. The menu also offers blue crab and shrimp in the form of rolls with sweet chili, and duck spring rolls with vegetables wrapped in a crepe. For a seafood entrée the sea bass with stir-fry vegetables and spring roll is a tempting choice. Chef Trujillo also offers twice-cooked duck and a rich filet in Merlot sauce with asparagus and coconut-scented yams. A creative side dish is the mashed potatoes that come in four different versions: basil, ginger, wasabi and chili-garlic. For desert the caramelized banana tart with ginger gelato and pineapple is unique and unequalled elsewhere.