With The Kickin’ Crab expansion underway, a diamond in the rough emerged to explore the culinary whims of this restaurant empire. On October 9, 2014, Fusion 11 opened its doors to explore the epicurean adventure of the melting pot that is Orange County. Located near the heart of Little Saigon, using the roots of Vietnamese cuisine and blending it with global cuisines, Fusion 11 turns out its version of traditional dishes. The restaurant interior is very Euro, with white linen, postmodern decor furnishings, and elegant table settings. The bar/lounge area is more Asian-inspired like a swanky bar in Tokyo with colored backlighting and lounge chairs.
Carpaccio is thinly sliced raw beef, lemon, salt, pepper, basil, and shaved parmesan. The beef is perfectly sliced like sashimi and tastes lean and sweet. The taste would be perfect with less lemon. The presentation is quite artful! Rating: 4/5
Kurobuta Pork Belly in a steam bun is perfectly braised. The slightly sweet sauce balances with the pork almost like char siu. The bright and pungent daikon sprouts give it a little kick. What would make this great is a sprinkling of crushed peanuts for texture and flavor. Rating: 4.3/5
Truffled Edamame Dumplings with shiitake mushroom and white truffle oil. The presentation is very elegant. The dumplings look like raviolis floating in a broth with sprouts, sesame seeds, and edamame. The edamame filling inside the dumplings is creamy and has a ricotta-like texture. The white truffle flavor needs to be pumped up as it is not apparent in aroma or flavor. Rating: 4/5
Bacon Wrapped Dates stuffed with cream cheese and almonds. Spanish and Mediterranean influences show in this dish. It has the perfect balance of sweet and salty. Rating: 4.5/5
Bacon Jalapeno Poppers filled with sausage and cream cheese. American bar fare influenced this dish. The incorporation of sausage inside the jalapeno is perfect and powerful enough to cut through the cream cheese. All of the ingredients worked well together for a delicious bite. Rating: 4.5/5
Roasted Bone Marrow topped with garlic confit and served with toasted French bread. The marrow is rich like really good butter. The texture is creamy and decadent. The presentation would be better as cross-section of the bone so the marrow is easier to scoop out. Rating: 4.8/5
Baby Kale Salad is tossed with grape tomatoes, sliced red onion, dried cranberries, and candied walnuts with a light vinaigrette. The baby kale is much tamer than its adult version. It has a green flavor closer to spinach and without the bitter bite. The mixture of tomatoes, onions, cranberries, and walnuts are refreshing and light. This is a great starter for before your meal. Rating: 4.3/5
Garlic Noodles with Tiger Prawns have all of the flavor that you know from Kickin’ Crab. It’s the same recipe, but the Tiger Prawns are only available at Fusion 11, and they are huge! The prawns are perfectly broiled with a lobster-like richness and texture. Smoky flavor from the broiled shells infuses the shrimp with an awesome aroma and flavor. The pasta is cooked al dente and tossed in a creamy garlic sauce. Rating: 5/5
Mussel Curry with coconut green curry sauce is a generous serving. The mussels are cooked to perfection. The meaty bivalves are in hues of white and orange with a creamy texture. The curry sauce is very aromatic and creamy. It is a little spicy, but hurts so good! Rating: 4.8/5
Marquise Cake is a bittersweet chocolate marquise (a rich solid mousse) surrounded by seasonal fruit. The mousse is rich in chocolaty flavor. The seasonal fruits (at the time, strawberries and blueberries) worked well with the dark chocolate. Rating: 4.5/5
If you can’t decide where you want to eat, head over to Fusion 11. Let their menu decide for you.
Atmosphere: 5 out of 5 stars
Service: 5 out of 5 stars
Décor: 5 out of 5 stars
Food: 5 out of 5 stars
For more information:
14580 Brookhurst St
Westminster, CA 92683
- Open Wednesday through Monday from 11:30am to 2:30pm for lunch and 5pm to 10pm for dinner.
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