[LessTalkMoreRoc]

Ah, geez, it's finally caught up to me.......

I have done everything in my power to stay away from this trend for the past 10 years but I have a deal I can't pass up.

I've been asked to help open a trendy Martini bar that has an Asian Fusion menu. So I'm now looking for direction in locating some great resources or current trends and flavors of Asia.

Please help me out with websites, restaurants, books and chefs.

Thanks.

[OahuAmateurChef]

Ming Tsai pops into my head as Asian Fusion. In his Blue Ginger cookbook, he seems to stick mainly with Chinese, Vietnamese, and Japanese.

Food in Hawaii is inherently fusion, so I point to Sam Choy.

[Bazza]

This is an interesting area for me, I am cooking what is very loosely termed as Modern European and I'm finding a lot of Asian styles creeping into this genre. I believe it is very popular in Australia where I have heard it is being done extremely well and also very badly. It can be a free for all where chefs are let loose with flavours and ingredients, but from what I have noticed here in London there are some very nice menus coming out of it. Try googling Sydney restaurants.

[geese4u]

Look into Roy Yamaguchi. He has done some great things.