By: Jen Merrill
So let’s say you want some Asian food. There are approximately a million and five Asian restaurants in central Pennsylvania, so what makes Fusion Fire in Camp Hill stand out from the crowd of mediocrity? You can get General Tso’s chicken anywhere, right?
You’re right. But will it be good General Tso’s? Will it be the kind of meal that results in a literal plate licking?
Didn’t think so.
“For a lot of people, that’s their favorite dish,” says Frank Dominick, who co-owns Fusion Fire with his wife, Zhangji “Vivian” Dominick. “Ours is really good. We use a fresh chicken breast. It’s not condensed meat. We use our own breading and our own tangy sauce. You will taste a difference.”
And Vivian – who was born and raised in Shanghai, China – certainly agrees.
“One day, there were three dishes of General Tso’s ordered in this corner,” she says while gesturing toward a section of the restaurant filled with sleek, dark booths. “When I walked by, I could smell the aroma of that dish, and I thought, ‘Wow, that smells really good.’”
Their secret? The Dominicks strive to use the freshest ingredients possible.
Take another one of their most popular dishes, the Pattaya Fish, for example: it’s flaky, lightly breaded fish covered in a fresh mix of juicy mango, sweet pineapple, crisp bell pepper and zesty onion tossed in a fragrant chili sauce.
Another dish that sets Fusion Fire apart from the competition is the hot pot, a traditional Chinese meal also known to the Japanese as Shabu-Shabu.
Another dish that sets Fusion Fire apart from the competition is the hot pot, a traditional Chinese meal also known to the Japanese as Shabu-Shabu. It’s like an Asian fondue, except that instead of dipping your food in a heavy cheese or chocolate, you are cooking it in broth. Select a main course, broth, dipping sauce and noodle to help create a dish that’s uniquely yours.
“Some people ask, ‘Why do I want to pay money to cook myself?’ But it’s not really cooking,” explains Vivian. “Everything is prepped for you, and you just throw it in there. To me, what better way to see the quality of food at its original form? You know what you’re putting in your mouth. There’s no grease, no oil. You’re seeing it all.”
Fusion Fire has a little something for everyone, and recently added specials makes it even easier for you to try out the lavish menu. If you’re a red meat lover, make sure to stop by on Monday nights for the steak teriyaki dinner special. For $9.95, you get a tender 8-ounce sirloin steak sautéed in teriyaki sauce and served with chicken fried rice and a salad drizzled with the house ginger dressing.
Sushi lovers rejoice! Thursday is Fusion Fire’s Sushi Club Night, the perfect time to try some new rolls. It’s like a sushi smorgasbord, offering 10 pieces – two pieces of five different sushi rolls created by the in-house chefs – coupled with a side salad and soup.
“People think sushi is raw fish, but it’s not all like that. I can make a whole meal for you, and you’d never even know that it’s sushi,” says Vivian. “Some rolls are fried. If you don’t like seaweed paper, we have soy paper, which melts in your mouth. There are so many different options.”
Vivian and Frank are deeply passionate about their business and are determined to prove that luxury Asian dining can be affordable right here in the midstate.
“A lot of people would say, ‘If you put this in Philly or Baltimore, you’d be busy all day long. Why would you build it here?’” says Frank. “We live here in New Cumberland. Yes, we wanted to own our own business, but we also wanted to be able to provide employment locally and have a presence.”
Fusion Fire is open Monday, Wednesday and Friday, 11 a.m. to 10 p.m.; Friday, 11 a.m. to 10:30 p.m.; Saturday, 12:30 p.m. to 10:30 p.m.; and Sunday, 12:30 p.m. to 9:30 p.m. This establishment is BYOB and can accommodate large parties. Reservations are recommended, but not required.
Visit fusionfire.com for more information and “like” Fusion Fire Asian Restaurant on Facebook for updates and promotions.