Zaap-ed by fusion cuisine

This type of cuisine has influences from all around the world, which explains its flexibility. Zaap introduces a mixed culture of dishes prepared in harmony," opines 23-year-old Paul Lim who, along with 27-year-old brother Patrick, owns Zaap, the quaint restaurant, whose name is Thai for "delicious." Visitors to Power Plant Mall at Rockwell Center would do well to check out the casual dining place. You certainly can’t miss the vivid sign outside, or the equally colorful interiors.

Lim is, of course, talking about Zaap’s rendition of fusion cuisine, which has long been raved about since one restaurant after another opened in Metro Manila preaching its gospel.

But the young restaurateur quickly underscores how the restaurant doesn’t merely take ill-fitting elements of different cuisines and force them upon each other all in the name of, well, fusion.

Take, for example, Zaap’s Indonesian Beef Satay with Tortillas (P185). Yup, you read it right. Zaap’s version of the classic Indonesian dish cleverly (and deliciously) marries it with a Mexican wrap, tortillas and French dressing that serves as a counterpoint of sorts to grilled beef striploin that is rich with spices.

Our group of eager lunch munchers also sampled Pasta with Salted Fish (P165), a curiously indulgent mix of spaghetti, Thai salted fish, mushrooms, onions, long coriander leaves and basil. The verdict? A must-try for the adventurous.

Happily, even the Filipino favorite lechon kawali is given a twist as it foregoes the usual liver sauce in favor of healthier company. Lechon Kawali Salad (P195) sees crispy pork belly served with mixed greens salad and a special Zaap dressing. Well, at least you can assuage some of the guilt you’ll feel when you cheat on your diet.

Lim further explains how Zaap distinguishes itself from other the fusion come-latelys.

"First, the food is unique to the restaurant mainly because it is based on my experiences and is a culmination of tastes that my family and I have put together. Second, Zaap quality comes from the time-tested, successful history of Flavours & Spices, my mother Add Lim’s first project," he maintains. "She’s the reason I chose a name of Thai origin. My mother taught me, among other great things, how to appreciate good food. And that tradition I learned on the teaching grounds of her restaurant."

This heritage certainly reflects on how thoughtfully everything in Zaap is concocted and served.

Even if choices in Zaap are a little more expensive than run-of-the-mill casual dining spots (expect to spend P250 to P300 per person on lunch or dinner), rest assured the price tags are well worth it.

Zaap accommodates a total of about 90 diners – 40 indoors and 50 in an al fresco setting. Open from 11 a.m. to 1 a.m., Zaap gets a lot of customers during the late hours. Certainly, we can imagine hungry moviegoers after the last full show eager to have a flavorful, filling repast before the commute or drive home. Indeed, there is section of Zaap’s menu dubbed "After Theater," composed of Asian tummy warmers, like congee (P75), Thai rice soup (a dish for two of softly boiled Thai rice with Thai fried salted fish, stir-fried vegetables with crispy pork, scrambled eggs with spring onions and crab meat, P245), wanton mien (P125) and wanton soup with roast pork (P110).

Of course, right around the witching hour come the zombies with innards sodden with alcohol, angrily grumbling for grub other than unimaginative pica-pica munched in between swigs of draft. Zaap promises to zap them right up to the realm of the living, as well.

So, the question is, are you hungry yet?