Fusion that kinda works?

The wife and I stopped by the Feast of San Gennaro in Little Italy and we were looking for some street eats. I usually hate this festival since it's annoyingly packed with tourists, but we were in the area and wanted some quick food to go.

Fortunately, I remembered this article from the NY Times about these two chefs with a solid pedigree, working under Andrew Carmellini and Mario Batali, serving up an Italian style Char Siu Bao - a Chinese Roast Pork Bun. The phrase "fusion = confusion" usually holds true at most restaurants and this was kinda weird at first, but it ended up being totally delicious.

Their version was made with pork loin (red color in tact!), sweet roasted peppers, and broccoli rabe. Char Siu Bao has strong childhood connotations for me, so this was walking on sacred memories but it totally friggin worked and brought a big smile to my face. If you have a chance head over to Torrisi Italian Specialties (250 Mulberry St, Near Prince St) before Sunday Sep 26th - the last day for San Gennaro.