Cohen retained only the latkes and a lamb chimichanga appetizer from Okno's premier menu. Some chefs still shun the term, calling it too superficial for their style. The road to fusion is littered with misguided attempts. Indeed, Tang began cooking fusion-style at a time when only scientists and musicians knew the term. He believes that food thoughtlessly thrown together in the name of fusion not only doesn't taste good, but confuses customers.
Chefs agree that simplicity is key.
Beyond such details, methods for creating fusion dishes vary. Other chefs substitute different flavors in traditional dishes. Tang, for example, makes Bangkok jambalaya with wild rice and tomato cumin sauce, and Thai risotto with wild mushrooms and Panang curry. You don't have to follow anybody. You can create your own cuisine, your own music.