My first visit to Ma Maison was in 2011, after slaying a really tough examination project with my Uni group mates. I remembered getting enchanted by the restaurant's design concept; despite hailing from Japan, Ma Maison serves up Western cuisine with a Japanese touch in an Italian concept. To some, it seems like a severe case of identity crisis. But fusion food isn't so much about the roots but how the chef combines the best of these cultures together to serve up a variety of gastronomically and visually fulfilling cuisine. Why toe the line when you can have the best of both sides?
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| Oven-baked fish |
