Friendly and Deborah Cheung, the husband and wife team behind Fusion 5th Floor, in Sheung Wan, have branched out into more casual cuisine. Four floors below the pop-ular restaurant, Fusion Gourmet offers the same high-quality ingredients used upstairs but diners can choose from an a la carte menu or buy ingredients to take away.
'We've had restaurants since 2000, [starting] with Fusion in Causeway Bay,' says Deborah Cheung. 'We moved to Sheung Wan in 2006. About two years ago, we started to import ingredients, looking for the best meat, seafood and vegetables. Fusion 5th Floor can seat only 60 to 80 people, so we opened a shop [to offer] our ingredients.'
Fusion Gourmet sells three types of Wagyu (Australian-raised David Blackmore 100 per cent Japanese Wagyu with A9 marbling; US Mishima Ranch Wagyu grain-fed with marbling of M6-9; and Australian Rockdale Wagyu with marbling of M6-7), imported fish and seafood and French and Italian cheese. The menu contains dishes such as pan-seared Hungarian foie gras with walnuts and muscatel sauce (HK$128); chargrilled US Kurobuta pork sirloin marinated with Hungarian honey and spring onions (HK$118); Wagyu barbecued skirt steak with balsamic vinaigrette (HK$148); and homemade cakes and pastries such as tiramisu; red-bean and green-tea cake; blueberry tart; and chocolate mousse with raspberry puree (all HK$48).
'We have a catering menu,' she adds. 'Or our chefs can prepare ingredients for barbecues or hotpots. We also have a cake shop and we make our own bread.'
The dining room is open from noon to 11pm (the retail part opens at 11am) but Cheung says they will open for breakfast in the near future.
Fusion Gourmet is at 1/F, The Pemberton, 22 Bonham Strand East, Sheung Wan, tel: 2545 0068, www.fusion-gourmet.com.