The thing about these fusion restaurants is that whenever they start to gain some bit of popularity, they started localizing themselves. The ingredients for some of the western or fusion dishes is replaced with the similar kind in Malaysia and by doing so, really deteriorate the quality of the dish itself. Even when not looking at sophisticated dishes, simple things like the mash potatoes can be quite a mess for them as well. The problem at this and some of the many other fusion restaurants is that they try so hard to manage so many dishes, both western and asian. In order to offer the extension of varieties on their menu, they need to have all ingredients ready in case there is a order at the kitchen. But what happens when no one ordered what’s prepared, or when something is not the best seller at the restaurant. When it is not a common dish to order, the chances is high that the ingredients would have been kept for quite a while already. So the lesson I adapted from this is to go for the common dishes many people would order. That way, at least the food is still in good form of taste and shape. The mushroom soup tasted really ordinary and almost like they are serving what was cooked two days ago. The meal was so bad, I vow not to return to this outlet.