Name: Zofusion
Address: Hoekenrode 4, 1102 BR Amsterdam, Netherlands, Amsterdam, Netherlands
Telephone: 020 624 0095
Price range: $$
Rating: 2.7

Netherlands

Zofusion

United States

Poke (pronounced poh-kay) is a native Hawaiian dish that has surged in popularity worldwide, evolving from a simple fisherman's snack to a trendy fast-casual staple. The word 'poke' means 'to slice' or 'cut crosswise into pieces' in Hawaiian, referring to the method of preparing the fish. Traditionally, poke consists of raw fish—most commonly ahi (yellowfin tuna) or octopus (tako)—that is cubed and tossed with sea salt, candlenuts (inamona), and limu (seaweed).

Modern versions of poke, particularly those popularized on the US mainland and globally, often involve a wider array of ingredients. The base is usually seasoned with soy sauce, sesame oil, and onions (sweet Maui onions or green onions). It is frequently served as a 'poke bowl' over a bed of white rice, brown rice, or salad greens, garnished with avocado, cucumber, edamame, tobiko (fish roe), furikake seasoning, and spicy mayo.

The dish reflects the deep connection of Hawaiian culture to the ocean. Historically, ancient Hawaiians prepared poke with freshly caught fish, massaging it with sea salt and seaweed to preserve and flavor it. The influence of Japanese and other Asian immigrants to Hawaii later introduced soy sauce and sesame oil to the recipe, creating the flavor profile most recognized today.

Nutritionally, poke is valued for being fresh, light, and protein-rich. However, its global boom has raised concerns regarding the sustainability of tuna stocks. Whether enjoyed in its purest traditional form on a beach in Oahu or as a loaded bowl in a bustling city, poke is a celebration of fresh seafood and bold, clean flavors.

Poke

Korma is a creamy meat stew (although it could also be made in a vegetarian version) with a mild flavor, made with saffron, yogurt, and various spices such as coriander, ginger, cumin seeds, chiles, and turmeric. It is believed that it originated in the royal kitchen of Akbar during the mid-1500s as a fusion of Persian and Indian cuisine. The dish got its name after one of the tribes of the Rajputs, a warrior clan of western India. It is recommended to serve kormas with flatbreads such as chapati, paratha, or naan. There are three main bases of korma: North Indian korma with almonds, cashews and yogurt (there are two subgroups of this korma: Mughalai (with reduced milk) and Shahi (with cream)), korma Kashmir with almonds, cashews, yogurt, milk, and dried fruits, and South Indian korma with coconut, coconut milk, almonds, cayenne peppers, and fennel seeds.

Korma

A quintessential American food, burger evolved from the German Deutsches beefsteak, according to the New York Times food critic Mimi Sheraton. Its other name (hamburger) is a result of the fact that many German immigrants originally came from the port of Hamburg. Burger is a succulent dish consisting of, ideally, medium-rare seared beef patties tucked in fresh, lightly toasted buns, accompanied by onion slices and ketchup or Dijon mustard. Of course, there is a variety of other condiments and vegetables such as salad greens and tomatoes, but they tend to turn the meat cold, according to Mrs. Sheraton. If cheese is added, it should be mozzarella, Gruyere or Cheddar, slightly melting and mildly pungent. It is yet unclear who first thought to encase the beef patties with buns. Giovanni Ballarini, a food historian, says that the immigrants were given grilled meat between sliced of bread, so there would be no plates involved, and no water was wasted for washing the dishes. Hannah Glasse first mentioned a Hamburg "sausage" in her 1747 cookbook The Art of Cookery, Made Plain and Easy, defining it as a chopped mixture of beef and spices that should be served with toast. Or maybe it was Charlie Nagreen, a meatball seller from Wisconsin, who, in 1885, decided to put meatballs between bread so the consumers could eat them while walking at a country fair where he worked. Today, toppings and accompaniments vary from region to region, but for an original version one should visit Louis' Lunch in New Haven, Connecticut, serving the burgers since 1900, and claiming to be the oldest burger joint in the United States. Whatever the theories about the origin of burgers may be, and there are a lot of them, it is a convenient, simple and hearty meal that most meat lovers will gladly indulge in.

Burger

Tipico pollo al curry, en este caso con el nivel mas bajo de picante. El sabor estuvo bastante incipido y el nivel de picor era 0.

Le pain était sec, l’ensemble était correcte mais compliqué à manger et assez basique.

Poke (pronounced poh-kay) is a native Hawaiian dish that has surged in popularity worldwide, evolving from a simple fisherman's snack to a trendy fast-casual staple. The word 'poke' means 'to slice' or 'cut crosswise into pieces' in Hawaiian, referring to the method of preparing the fish. Traditionally, poke consists of raw fish—most commonly ahi (yellowfin tuna) or octopus (tako)—that is cubed and tossed with sea salt, candlenuts (inamona), and limu (seaweed).

Modern versions of poke, particularly those popularized on the US mainland and globally, often involve a wider array of ingredients. The base is usually seasoned with soy sauce, sesame oil, and onions (sweet Maui onions or green onions). It is frequently served as a 'poke bowl' over a bed of white rice, brown rice, or salad greens, garnished with avocado, cucumber, edamame, tobiko (fish roe), furikake seasoning, and spicy mayo. This customization allows for endless variety, catering to diverse palates.

The dish reflects the deep connection of Hawaiian culture to the ocean. Historically, ancient Hawaiians prepared poke with freshly caught fish, massaging it with sea salt and seaweed to preserve and flavor it. The influence of Japanese and other Asian immigrants to Hawaii later introduced soy sauce and sesame oil to the recipe, creating the flavor profile most recognized today.

Nutritionally, poke is valued for being fresh, light, and protein-rich. However, its global boom has raised concerns regarding the sustainability of tuna stocks, prompting many chefs and consumers to seek sustainably sourced fish or alternatives. Whether enjoyed in its purest traditional form on a beach in Oahu or as a loaded bowl in a bustling city, poke is a celebration of fresh seafood and bold, clean flavors.

Plat complet, les ingrédients sont frais et la cuisson du poulet est bonne. Sauce soja sur le côté pour ceux qui le souhaitent. 

Thai Beef Poke bowl. Well cooked meat but it was less.

Nice rice and other ingredients. It was just a simple lunch without specific taste. Ginger leaves was not necessary.


I wouldn’t order again probably for this money.

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