{"id":54502,"date":"2026-05-22T21:56:37","date_gmt":"2026-05-22T13:56:37","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=54502"},"modified":"2026-05-22T21:56:37","modified_gmt":"2026-05-22T13:56:37","slug":"the-hong-kong-chefs-serving-up-east-west-fusion-food-without-the-stigma","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=54502","title":{"rendered":"The Hong Kong chefs serving up East-West fusion food without the stigma"},"content":{"rendered":"


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Has \u201cfusion\u201d ceased to be a dirty word among chefs?<\/p>\n

For many years, gimmicky creations such as Korean-Mexican tacos, sushi burritos and Peking duck pizza defined the genre-bending food trend. To serious chefs, such dishes mostly inspired an eye roll and a shrug.<\/p>\n

But a new generation of Hong Kong chefs is happy to utter this \u201cF\u201d word as they dabble in elevated East-West culinary crossover.<\/p>\n

Their bold melding of disparate ingredients and techniques has resulted in ambitious \u201cthird-culture\u201d restaurants that are neither Chinese nor Western but a tasty mash-up of influences.<\/p>\n

One such restaurant is Amalgamate, by chef Kasey Chan. The Hong Kong native has over 20 years of fine-dining experience, including in Michelin-star<\/span> restaurants Amber, L\u2019Envol and VEA. Most recently, he was the head of Cafe Bau<\/span>, a modern Chinese venue opened by Bo Innovation\u2019s Alvin Leung<\/span>.<\/div>\n
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Chef Kasey Chan at Amalgamate in Causeway Bay. Photo: Jonathan Wong<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

At Amalgamate, in Hong Kong\u2019s Causeway Bay neighbourhood, Chan crosses culinary boundaries.<\/p>\n<\/div>\n


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Has \u201cfusion\u201d ceased to be a dirty word among chefs? For many years, gimmicky creations such as Korean-Mexican tacos, sushi burritos and Peking duck pizza…<\/p>\n","protected":false},"author":1,"featured_media":54503,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[9433,699,108,99,3569,5231,5452,10579],"class_list":["post-54502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-chefs","tag-eastwest","tag-food","tag-fusion","tag-hong","tag-kong","tag-serving","tag-stigma","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/54502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=54502"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/54502\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/54503"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=54502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=54502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=54502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}