Asian fusion food is popular in Korea because most Koreans consider Asian food to be food-you-eat-at-home rather than food-you-go-out-to-eat. Fusion food offers something different in that sense.
I went to an Asianstyle cafe/restaurant, Oriental Spoon, with one of my fellow interns at Chosun Ilbo this past summer.
After browsing the brown menu, which included rice dishes ranging from Thai curries to Indonesian fried rice, and noodle dishes with influences from China, Thailand, and Japanese. We ordered one rice dish and one noodle dish and decided to share.
The Seafood Noodle Soup (Chinese rice noodle soup with seafood) came first. Even though the broth was clear, it was still pretty spicy from the green chili pepper. The soup had huge pieces of bok choy, carrots, and garlic mounted on top of rice noodles. There were quite a lot of seafood as well--mussels, clams, shrimps, and baby squids.
I couldn't stop drinking the broth because it had just the right amount of spiciness from the green chili pepper, together with the deep, ocean-like flavors from the seafood. It was a smart choice to order a dish with broth to warm the cold body.
The texture of the rice noodle was tangy. Thank god it wasn't made with flour because after nearly two days of exclusively flour-based meals, my stomach would have been very unhappy with another flour food.
As we were enjoying the seafood noodle soup, the waiter brought us the Nasi Goreng, Indonesian fried rice with chicken and vegetable. The visual of the fried egg on top reminded me of a one-eyed monster...haha. The iceberg lettuce on the side gave me a brain freeze.
The rice was sautéed with chopped scallions, red pepper, and basil in sweet and sour sauce that tasted like a mixture of soy sauce and teriyaki sauce. The scent of the basil wasn't that strong, though.
Sunny side up!
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