Yes! That’s the one. I see a small crossover / fusion menu now, but when the started they had two independent menus, one Korean and one Syrian.
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Some previous discussion of Chifa (Chinese-Peruvian), Nikkei (Japanese-Peruvian), and Chino Latino (Cuban Chinese):
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There is still a restaurant in San Rafael called Yu Shang, which is half cheap American Chinese, and half a full sushi bar.
Both halves were decent for what they were.
A LOT of Korean owned sushi places have begun adding basic Korean dishes to the menu (beibimbap , bulgogi, etc).
I know at least one primarily Korean place that ALSO does ramen…
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That was the sort of thing I had in mind when I started the thread. So that a diner might pick dishes from both menus - Korean starter and a Syrian main course, perhaps.
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Yes, that’s what I understood from your original post
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One of my favorite restaurants is Ethiopian and Dominican. The owner/chef originally took over a Dominican restaurant, She is from Ethiopia and began to add Ethiopian food, which you had to order to ahead of time. Now, it is probably more popular than the Dominican dishes. We typically do Dominican for appetizers (empanadas, mofongo, yucca) and Ethiopian as the main course.
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It’s more common here to see one menu, with a smaller section or division in the menu for another cuisine, sometimes the home cuisine of the chef or kitchen staff.
At a lot of Indian restaurants that have opened recently, there is a section for a pan Indian dishes, the home region dishes, Hakka Chinese dishes and momos. At the Hakka Chinese run restaurants, there’s a section for Hakka Chinese dishes, some Canadian Chinese dishes, momos and a few Indian dishes, and sometimes some North American dishes.
The pubs in Toronto often have South Asian kitchen staff and sometimes owners lately, and I e noticed more curries, and better curries being added to menus, as well as vada pav occasionally. I know this has been going on for years in the UK.
At Rasta Pasta, there’s one main menu with all the dishes listed. There are Jamaican foods, Jamaican fusion pastas and a few Italian pastas under headings on the menu.
If I see a restaurant offering 2 menus for 2 distinct regional cuisines, l will post about it.
Tinga Kim has some traditional Mexican dishes, some Korean dishes and some fusion Mexican Korean dishes. I haven’t been yet
Bricolage Bakery and BaNoi Bakery in Toronto have some modern Asian baked goods, some modern Canadian baked goods, and some traditional European baked goods. They don’t have separate menus. I have enjoyed many baked goods from both places.
As mentioned upthread, I tend to be weary of places that offer entirely different cuisines under one roof.
There was a short-lived place in Berlin that offered Chinese, Cypriot, and Peruvian food.
Unfortunately, we never made it there bc it sounded really interesting and got really good reviews.
But Berlin loves to play around, and I’m sure something similar’s opened up in the meantime. I’ll just have to find it next summer 
In my neck of the woods, Kogi bbq is credited with ahem, jumpstarting the food truck phenomenon with their fusion of Korean bbq fillings delivered via Mexican tortilla vessels. Still going strong. Another place in my neighborhood is at first blush a typical burger joint but also are known for their Mexican and Chinese offerings.
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That looks delicious, and if you don’t mind me saying, you could have a career as a hand model. (Unlike my brother who had a 1-time gig as a hand model for the company for which he was overseeing an ad campaign…the hand model didn’t show up so he had to step in at the last minute…he does NOT have particularly attractive hands. Nor do I. It became a family joke, à la George Costanza.)
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In Phoenix, Chino Bandido has been serving up Chinese & Mexican for many years. Nothing fancy, but everything I’ve had there is good. My only complaint is that everything is served on/in single-use containers, either EPS clamshells or round foil bowls, whether you’re eating there or taking out. That’s a LOT of solid waste added to the stream.
(disclaimer: Chino Bandido is owned by a family friend.)
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Funny!
I mean, Chang certainly has his faults, but Koji is effing delicious. When I lived in LA, they had a spot at one of the gates at LAX, the only bright spot about getting in and out of there.
I flew Burbank any time there was an option.
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Koji is Roy Choi’s!
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There’s a Mexican-Middle Eastern place here called Habibi’s Birria, where you can get quesabirria and falafel (among other offerings), and all the meats are halal. They first started in the convenience store of a local gas station and now have a brick-and-mortar location in San Leandro (with possibly more on the way).
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Damnit. You’re right.
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The restaurant is China Chilcano (pronounced cheena chilcano). It is not a fusion restaurant. Chifa cuisine (chinese-peruvian) is a subset of Peruvian cuisine, same for Japanese). The ‘national dish of Peru’ is lomo saltado, and the secret ingredient is soy sauce. Aeropuerto is another dish, fried rice, that is a standard in Peruvian cuisine. Also, Peru had a Japanese president not long ago, Alberto Kenya Fujimori Inomoto, 1990-2000. So there is a strong tradition there of Japanese influence as well.
I once asked a Peruvian cab driver in the DC area what his favorite Peruvian restaurant was, and he said Kam Po, a place you’d pass by a thousand times as a Chinese restaurant.
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I run across Ethiopian restaurants that serve Italian pastas, owing to the fact that Mussolini invaded Ethiopia.
Koreans are obsessed with French pastries, so most Korean bakeries feature them, sometimes with Korean fillings like red bean paste. Paris Baguette is the top chain of bakeries in Korea. Where I live near DC, I can also go to Le Chateau, Tous Les Jours, and Le Matin de Paris.
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Minor point, before Roy Choi’ s Kogi tacos were fusion….they were stoner food, invented for munchies while stoned.
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I just had a pizza-dilla the other day to use up some leftover shredded mozzarella. Covered half a tortilla w cheese and oregano. Covered other half w pizza sauce. Fold. Throw in oven til melty.
Now, I’m not saying I WAS stoned at the time.
But I’m not saying I WASN’T, either.
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