Asian fusion cuisine has been known since the 1970s when it was developed from the so-called experimental popular culture and the breakdown of rigid lifestyle practices (The Jakarta Post 2014). Asian fusion had become a culinary punch line by the late 90s, not "fusion" but "confusion" when people started mixing and matching different ingredients and cooking methods from different cultures and nations (Knowlton 2011). The concept of fusion cuisine later ultimately led to more innovations in many contemporary restaurants. With time, fusion cuisine has become a phenomenon in the food and beverage industry of the world which is hungry for novel ideas. There are three types of culinary fusion stated by a fusion food examiner named David Farchaber from Pittsburgh, Pennsylvania (The Jakarta Post 2014). The first type is to combine a specific food of one region with a style of another such as a Chinese dish magnified with a touch of Korean style (figure 1). The second form is to create a brand new dish by mixing two distinctive styles of cuisine (figure 2). Lastly, the third form of culinary fusion combines gastronomy and culture into one pot (figure 3). This form of fusion usually happens in countries with large numbers of immigrants like the USA (The Jakarta Post 2014). Nowadays, people can easily encounter one of the three culinary fusion styles in their daily life because it provides special and distinctive taste-based culinary experiences adding more flavor to the traditional culinary community. So where did this sensation begin? Let’s traceback.