Foreign Invasion

摘要

In recent years experimentation in the form of fusion foods and fantastic decor has marked hotel restaurant forays into finer dining. But the newest emerging concepts distinguish themselves with their carefully crafted, culturally attuned classic cuisines served in faraway places. Southwestern U.S. fare sizzles in restaurants in Atlanta and Puerto Rico. The heady aroma of Provencal ratatouille wafts through California and London kitchens. Hawaiian produce perks up menus in New York City. And Boston-style crab claws set mouths watering in Singapore.