EmQuartier’s veteran Asian-Western mash-up restaurant, Shio Yoshoku, is now just called Shio.
Head chef and owner Yada "Kaew" Ruangsukudam still does fusion food, but now with a rule that no dishes exceed more than five ingredients and three colors.
Should you care? Well, the soft-shell crab bao (B250) makes a good case for chef Kaew's philosophy, featuring a large, deep-fried crab sandwiched between a Taiwanese steamed bun with spicy mayo and rocket.
The angel hair pasta with cod, nori paste, mushrooms and chili (B790) also proves that fusion isn’t always confusion.