A fusion of fine food

Fusions is one of the island's favourite restaurants for food lovers who prefer dining with a view as well as choosing from a list of unique and contemporary cuisine options.

Located at the top of the Gulf Hotel in Adliya, it boasts an impressive view of the majestic Grand Mosque.

The restaurant has recently unveiled its new menu under the supervision of Chef Darsin Joseph to offer a new and improved selection for diners.

He said: "Fusions cuisine is all about the freedom of expression with an ever-changing, creative approach resulting in an excitingly different style of cuisine.

"In the new menu we are moving the food to a completely new level ... by introducing a fusion of ingredients, for instance, mixing a classically Italian dish served in an Indian style."

Malaysian Chef Darsin, 32, has been with the hotel for two years adding to 14 years of experience in the food and hospitality industry.

He began his career with the Mandarin Oriental Hotel in Malaysia after completing a two-year apprenticeship programme. He has since worked with leading industry names including the Westin Hotel, part of the Starwood Group.

Chef Darsin specialised in French and Latin cuisine but he explains that as he grew up in South Asia, he is also attached to the region's cuisine. He said: "I have been cooking ever since I could reach a stove! It came to me naturally as I would always watch my mother in the kitchen and I have always been very inquisitive about making dishes.

"Cooking is all about understanding food. The first time I saw sushi, I didn't like it at all as I didn't understand it, but once I began preparing it on my own, I started to appreciate and enjoy it."

Chef Darsin also has ambitions to put pen to paper. "I plan to compile a book with my take on Asian street food ... putting a class to the category. Street food is the essence of Asia."

He shares with GulfWeekly readers a recipe of a popular dish from the restaurant's new menu.

Baked Chilean sea bass

Chilean sea bass 200gm

Salt 2gm

Pepper 2gm

Mashed potato 1

SautŽed asparagus:

Asparagus 40gm

Olive oil 15ml

Garlic 3gm

Dried shrimp 5gm

Miso butter:

Miso paste 5gm

Lemon juice 10ml

Onions 3gm

Garlic 3gm

Butter 5gm

Dashi stock 40ml

X.O tomato sauce:

Chinese X.O sauce 10gm

Sun dried tomato 10gm

Tomato 10gm

Chives 2gm

Onion 3gm

Preparation -

X.O tomato sauce:

1. Dice dried tomatoes, fresh tomatoes and onions and place in a bowl.

2. Mix in the chopped chives and X.O salsa and keep in chiller till needed.

Miso butter:

In a sauce pan sweat garlic and onions with olive oil then squeeze in the juice of half a lemon.

Add in the miso paste and dashi stock and reduce.

Lastly add the butter and mix till smooth.

Assembly: Season sea bass and sear on a hot plate and bake in oven till cooked.

Using a pan, brown the garlic and dry shrimp in olive oil.

Blanch the asparagus and place in the pan with the dry shrimp and garlic.

Place a portion of mash at the base of the serving plate. Place the sea bass over the mash and the sautŽed asparagus on top.

Spoon the miso butter over the asparagus and lastly quenelle the salsa on top.