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"Fusion food--which combines elements of several cuisines has been featured on recipe menus for many years now. Upscale French restaurants use Asian soy, yuzu, and herbs and spices in everything from soup to desserts. My go-to Thai diner features a take on Buffalo wings and my favorite Israeli place has sushi rolls with cream cheese and lox on the menu. Now this cross cultural mingling has trickled down to a fast food chain. Danku offers Dutch food with Indonesian influences and is billed as a &amp;quot;natural fast food chain&amp;quot;? Intrigued by this hybrid phenomenon that, by the way, is getting rave reviews here in New York City we decided to give it a try. One of our interns, Johanna Langi, Senior at Baruch College in NYC, is of Indonesian descent, so we were particularly interested in her impressions. Here&amp;#039;s what she had to say:     &amp;quot;If you&amp;#039;re looking for exotic flavors, pass on Meat Lover&amp;#039;s New Amsterdammer. Basically it&amp;#039;s a chicken and ham sandwich with basil mayo on panini bread. While it sounds more upscale than Mickey D&amp;#039;s, this fast food chain sandwich is still, well, a fast food chain sandwich.     I had high hopes for the Indonesian Meatballs, and although pricey at $4.75 each, they were one of my favorite items. The texture of the meat was spot on, and it was encased in a tasty brown sweet and savory gravy clearly derived from Kecap Manis a condiment that&amp;#039;s a staple in every Indonesian household.     The Chicken Satay with Peanut Sauce and a side of Bami Goreng (Indonesian Fried Noodles) left a lot to be desired. Sadly, the satay was very similar to the chicken in the New Amsterdammer and the noodles tasted like Chinese Lo Mein. The peanut sauce was the only thing even vaguely Indonesian.     The best thing we sampled was the Indonesian Spicy Beef with Basmati Rice, a passable rendition of the classic beef rending, beef braised in a highly spiced brown sauce. Although milder than I&amp;#039;m used to, I could still taste the diffusion of spices. One complaint: More sauce please!     The Krokets jumped off the menu at me. My memories of my grandmother preparing these fried meat and potato patties are a comfort food blanket for me. Unfortunately, Danku&amp;#039;s version didn&amp;#039;t compare with my grannie&amp;#039;s. The outside was crunchy but the inside was gooey, more meat than potato-in fact, it seemed like yesterday&amp;#039;s spicy beef had been recycled, giving the filling that mystery meat aura that&amp;#039;s so familiar to anyone who&amp;#039;s eaten in a school cafeteria. &amp;quot;  While the concept of Danku is promising: Take wholesome ingredients and combine flavors from different cultures for a combination of the familiar and the exotic, there&amp;#039;s work to be done. So for now, if you depend on fast food for a quick lunch, no need to wish you lived near a Danku. And if you really want to try Indonesian cuisine, prepare our test kitchen&amp;#039;s version of Indonesian Chicken or for a taste of Denmark at home, our recipe for Danish Meatballs. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a22571/fast-food-report/>