The Place Located in Robertson Quay, Le Fusion is a few months old restaurant which tries to marry east and west elements in their concept. The restaurant is relatively small, fairly dim and there is a mini bar the moment you enter the restaurant. The restaurant is managed by a husband and wife team, where their past travel experiences inspired them to start Le Fusion.
The Food Expect to find familiar Chinese dishes infused with western elements. I started with a snack from the Tapas Menu, the Crispy Pork Belly Mantou (S$12). This dish is inspired from braised pork buns (aka ‘kong bak bau’) and is delicious for a start. I enjoyed the crispy pork skin and it goes well with the soft bun which is also soaked in some sauces.
A dish which I expect from fine dining Chinese restaurants, the Imperial Double Boiled Soup (S$28) is well, quite fit for imperials. It is presented in a luxe tripod-style bowl, a version of Buddha Jumps Over the Wall with an added element of premium ‘nu er hong’ rice wine. I suggest having the luscious soup as is first, before slowly adding bits of the Chinese wine where the taste of the soup is most optimal for me when I poured about one quarter of the wine in. If you pour too excessively, the wine basically overpowers the whole flavour of the soup.
Another seemingly clashing combination is the pan-seared Rougie Foie Gras (S$25) served atop Chinese glutinous rice. While I like the foie gras, the glutinous rice doesn’t gel very well for me. I would appreciate this dish better if it is presented as a glutinous rice itself, and the foie gras bits comes mixed with the rice which feels more like a modern twist to a dish Singaporeans are familiar with.
For mains, the Crispy Pork Roulade (S$32) is akin to an upsize version of the Crispy Pork Belly Mantou. The same pork belly is instead stuffed with sausage meat, where the outer skin is very crispy. Served with deep-fried mantou, it seems like a random combination of ingredients for me.
The Asian Crusted Provencal Lamb Rack (S$46) is quite tender and surprisingly not that gamy if you love your lamb, which is coated with breadcrumbs and provencal herb. There are also elements of mandarin orange skins and Szechuan pepper in the flavour which resonates with the east meets west theme.
Skip the Tsingtao Beef Fillet (S$42) where the beef is prepared with Tsingtao beer. I didn’t taste much of the beer element, and the main gripe for me is that the Australian beef tenderloin here was too tough and dry during my visit. Hopefully this is a one-off.
The Braised Abalone Seafood Rice (S$38) is akin to ‘Mui Fan’, a much more luxe version no doubt with abalone, prawns and mussels. The price very much reflects the use of seafood ingredients here.
Rants The relative high price for a seemingly casual fusion diner.
Will I Return Again? Always interesting to visit a fusion restaurant and be surprised by the kitchen, which best explains my dining experience at Le Fusion. Though it might take more accomplished mains to get diners coming back for more.
This was an invited tasting, though all opinions expressed are our own.
Make your reservations instantly at Le Fusion here.
Taste bud: 3/5
Hole in the pocket: 4/5
Overall Experience: 3/5
80 Mohamed Sultan Road
Tel: +65 6363 9966
Monday to Saturday: 5pm to 1am
Sunday: 4pm to 10pm
Ranted by The Ranter