{"id":43702,"date":"2017-07-16T00:01:36","date_gmt":"2017-07-16T06:01:36","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=43702"},"modified":"2026-04-17T11:09:47","modified_gmt":"2026-04-17T17:09:47","slug":"far-east-fuzion-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=43702","title":{"rendered":"Fareast Fuzion – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"
On July 5, 2017, Fareast Fuzion Celebrated its Six Year Anniversary Serving Albuquerque<\/figcaption><\/figure>\n

A Journal of Consumer Research<\/strong><\/a> study published in 2012 revealed that consumers equate eating meat with their concept of masculinity. To the dismay of spinach-lovers like Popeye, respondents indicated meat has a more masculine quality than vegetables. Study participants considered male carnivores to be more masculine than their vegetarian counterparts (ostensibly Bill Clinton was more masculine when he scarfed up Big Macs than he is now that he\u2019s a vegetarian). \u201cTo the strong, traditional, macho, bicep-flexing, all-American male, red meat is a strong, traditional, macho, bicep-flexing, All-American food<\/em>,\u201d wrote the researchers. \u201cSoy is not. To eat it, they would have to give up a food they saw as strong and powerful like themselves for a food they saw as weak and wimpy<\/em>.\u201d Researchers acknowledged that with a diet rich in manly meats, equally manly health conditions such as heart attacks are inevitable.<\/span><\/p>\n

So, if we shouldn\u2019t eat meat, what should we paragons of masculinity eat? Certainly not quiche or kale! Bruce Feirstein told us in 1982 that \u201cReal Men Don\u2019t Eat Quiche<\/strong><\/a>.\u201d Sure, that title was a tongue-in-cheek satire of masculine stereotypes, but could there be a grain of truth there somewhere? More recently, an author who goes by the very macho nom de plume Manly M. Mann<\/strong><\/a> declared \u201ckale is the new quiche and manly men don\u2019t eat that crap<\/em>.\u201d He also revealed two things you\u2019ll never hear a manly man utter: \u201cTossed salad, please<\/em>\u201d and \u201chold the bacon<\/em>.\u201d On a more personal level, Mr. Mann emphasized that brunch has no place in a real man\u2019s routine. As an avowed brunch lover, does that mean I\u2019ll have to turn in my man card?<\/span><\/p>\n

\"\"
The 300-Gallon Aquarium Behind the Sushi Bar<\/figcaption><\/figure>\n

There\u2019s been internet chatter lately declaring that real men shouldn’t eat sushi, especially when it\u2019s prepared maki style. Maki sushi, more commonly known as sushi rolls, is the most popular type of sushi across the fruited plain\u2014proof manly men might say that the \u201cOprahization\u201d of America is alive and well. Those masculine detractors of dainty deliciousness wouldn\u2019t eat maki rolls if they were soaked in beer and wrapped in beef jerky. Canned sardines on crackers yes, but pretty sushi rolls resembling stained glass windows, frack no! Never mind that the Japanese sushi chef is considered heir to the samurai tradition. Only if Chuck Norris himself told the so-called real men that sushi rolls are what make him the apotheosis of manliness would real men reach for a California roll.<\/span><\/p>\n

Fortunately my Kim considers it extremely manly that I love sushi rolls (and that I\u2019m willing to carry her weighty purse when she\u2019s tired). For her, 2017 has become the year of the sushi roll. After several years of eschewing sushi for the pleasures of seared animal flesh, she\u2019s developed a craving for sushi (and no, she’s not with child). Instead of her usual \u201cwhatever you want\u201d when I ask what she\u2019d like to have, she\u2019s asked for sushi on three occasions this year. The challenge with fulfilling her request is that Albuquerque has very few al fresco sushi opportunities where we can spend time with our debonair dachshund The Dude (he abides). Thus far, we\u2019ve found only two\u2014Sumo Sushi<\/a> <\/strong>and Ohana Hut<\/strong><\/a>, both of which quelled her cravings. <\/span><\/p>\n

\"\"
Left: Egg Drop Soup; Right: Miso Soup<\/figcaption><\/figure>\n

Make it three. After unsuccessfully scouring my geriatrically advanced memories for other sushi bars with dog-friendly patios, Google revealed a heretofore untried purveyor of not only sushi, but Thai and other Asian cuisines. My search revealed that Fareast Fuzion is the first sushi restaurant listed on Yelp\u2019s listing of the best ten sushi bars<\/a> <\/strong>in Albuquerque. Another site, threebestrated.com<\/a> <\/strong>named Fareast Fuzion as one of the three best rated sushi restaurants in the Duke City\u2014and, if the site is to be believed, their ratings are based on a 50-point inspection which considers everything from checking reputation, history, complaints, reviews, satisfaction, trust and cost to the general excellence.<\/span><\/p>\n

On July 5, 2017, Fareast Fuzion celebrated its six-year anniversary serving Albuquerque in the familiar location on Central which for many years was the home of Bangkok Caf\u00e9, one of the first Thai restaurants in the Duke City. Long-timers might remember that back in the mid-1990s when Thai cuisine was oh-so-exotic for Albuquerque, Bangkok Caf\u00e9 was named one of the city\u2019s twelve best restaurants by the Albuquerque Journal<\/em><\/strong><\/a>. With more than fifteen years\u2019 experience as a sushi chef and nearly as many years experience preparing Thai food, chef and owner Kham Seme and his family are gracious hosts. Their warmth and hospitality offset the painful route–through a maze of orange barrels and deeply pocked detours–it took to get there as motorists deal with the light-rail folly only politicians seem to want. My Kim quipped that it would have actually been easier to drive to Thailand. <\/span><\/p>\n

\"\"
Chicken Satay with Peanut Sauce and Cucumber Salad<\/figcaption><\/figure>\n

The restaurant\u2019s cynosure is a 300-gallon saltwater aquarium behind the chef\u2019s sushi station. Brightly illuminated to accentuate the water\u2019s bluish tint, the aquarium is replete with several species of exotic saltwater fish, including a small shark which shirks attention (or perhaps it fears being sliced up into sushi). On the ceiling just in front of the sushi bar hangs a very impressive black kite somewhat resembling a Klingon bird-of-prey. A coyote fence separates the capacious patio from Central Avenue and hordes of frustrated drivers. Rivulets of water cascade down an exterior fountain, producing a soothing white noise effect. Our Dude relaxed in the shade as he took in the tranquil surroundings.<\/span><\/p>\n

The menu is primarily Thai with a smattering of Chinese and non-sushi Japanese dishes as well. It\u2019s a rather impressive, though not especially original menu grouped into related categories: soups, salads, noodle soups, Thai curry dishes, bento boxes, teriyaki bowls, fried rice, noodle dishes, stir-fried dishes and a kids\u2019 menu. Appetizers are primarily Thai or Japanese. As you peruse the compendium-like menu, you may want to indulge in Thai iced coffee<\/strong> <\/em>or one of the three teas: green, Jasmine or ginger. The former is a rather strong coffee offset somewhat by sweetened condensed milk. My Kim enjoyed the bite of the ginger tea.<\/span><\/p>\n

\"\"
Colorful Sushi<\/figcaption><\/figure>\n

Shortly after ordering our chicken satay appetizer, our effusive server ferried over our soups of choice. For my Kim, it was a bowl of egg drop soup<\/strong><\/em> served hot to the touch. For me, only a bowl of miso soup<\/strong><\/em> should ever precede a meal of sushi. As usual, Kim\u2019s choice was better (not that the miso soup wasn\u2019t good). Egg drop soup Egg is made by \u201cdropping\u201d the whisked eggs very slowly into to boiling stock and stirring rapidly in one direction. The result is thin, wispy strands of silken egg. Rare (at least in Albuquerque) is the pronounced yellowish hue of this enchanting elixir. The miso soup, on the other hand, is on par with miso soup served throughout the city.<\/span><\/p>\n

We found the chicken satay<\/strong><\/em> (four skewers) a bit on the chewy side and a challenge to extricate from the skewer. Displaying a nice grilled char, the chicken\u2019s toughness made it more important that the accompanying sauces offset textural liabilities. The peanut sauce, ameliorated with coconut milk and red curry, has the characteristic sweetness of most Thai sauces and is very good, while the cucumber salad is probably the very best in the city. All too often cucumber salad tends to border on cloying, but this one had a delightful piquancy courtesy of very finely ground Thai chili peppers. We would have enjoyed the cucumber salad on shoe leather (but enough about the chicken).<\/span><\/p>\n

\"\"
Some of the Largest Sushi Rolls in Albuquerque<\/figcaption><\/figure>\n

The sushi menu includes nigiri (slice of raw fish over pressed vinegared rice), sashimi (slices of very fresh fish served raw) and maki, the bane of real men. Sushi combos and sushi \u201chappy\u201d boats are also available. My Kim\u2019s preferences lean more toward deep-fried fish than the raw fish real men might consider \u201cbait.\u201d Among the boatload of sushi we ordered (enough for her to enjoy over a period of three meals) were a \u201cSuper Crunchy Roll<\/strong><\/em>\u201d (cream cheese, crab, avocado, white fish, deep-fried) and a \u201cCrunchy Roll<\/strong><\/em>\u201d (spicy tuna, scallop, tempura flakes on top, eel sauce). While their names might hint at similarity, they\u2019re quite different. We found the Super Crunch roll to be too much of a good thing\u2014good, but just a bit too much crunch, too much deep-fried texture.<\/span><\/p>\n

As usual, we needed a \u201cJapan meets New Mexico\u201d fix which means green chile on a sushi roll. We found it in the Sandia Roll<\/strong><\/em> (salmon, tuna, yellow tail, shrimp, spicy mayo, tobiko and green chile) and the ABQ Roll<\/strong><\/em> (salmon, crab, avocado, special sauce and masago). In honor of visits to Maine, we also ordered (BOTVOLR will appreciate this) a lobster roll<\/strong><\/em> (lobster, cucumber, avocado, tobiko on top). As expected, it bore absolutely no resemblance to its New England counterpart. One commonality among most of the sushi rolls at Fareast Fusion is their size. Quite simply, these are the biggest sushi rolls you\u2019ll find in Albuquerque. Our server told us some diners complain that they can\u2019t devour them in one bite, but most sushi aficionados do believe bigger is better.<\/span><\/p>\n

\"\"
Super Crunch Roll<\/figcaption><\/figure>\n

Fareast Fuzion is a restaurant where real men can get quell their carnivorous cravings with piquant curries which will test their manly mettles while the rest of us can sate our yen for sushi. The staff is more than attentive and friendly and the ambiance is hard to beat.<\/span><\/p>\n

Fareast Fuzion Sushi Bar & Lounge<\/strong>
\n5901 Central Avenue, N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 16 July 2017
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$-$$$
\nBEST BET<\/strong>: Chicken Satay, Thai Iced Coffee, Lobster Roll, Crunchy Roll, Super Crunchy Roll, Yummy Yummy Roll, Sandia Roll, ABQ Roll, Lady in Red Roll<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A Journal of Consumer Research study published in 2012 revealed that consumers equate eating meat with their concept of masculinity. To the dismay of spinach-lovers like Popeye, respondents indicated meat has a more masculine quality than vegetables. Study participants considered male carnivores to be more masculine than their vegetarian counterparts (ostensibly Bill Clinton was more masculine when he scarfed up Big Macs than he is now that he\u2019s a vegetarian). \u201cTo the strong, traditional, macho, bicep-flexing, all-American male, red meat is a strong, traditional, macho, bicep-flexing, All-American food,\u201d wrote the researchers. \u201cSoy is not. To eat it, they would have to give up a food they saw as strong and powerful like themselves for a food they saw as weak…<\/p>\n","protected":false},"author":1,"featured_media":43709,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,277,3569,262,141,5647,119,91],"tags":[],"class_list":["post-43702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-closed-in-2024","category-closed","category-new-mexico","category-rating-n-r","category-sushi","category-thai"],"yoast_head":"\nFareast Fuzion - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=43702\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fareast Fuzion - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"A Journal of Consumer Research study published in 2012 revealed that consumers equate eating meat with their concept of masculinity. To the dismay of spinach-lovers like Popeye, respondents indicated meat has a more masculine quality than vegetables. Study participants considered male carnivores to be more masculine than their vegetarian counterparts (ostensibly Bill Clinton was more masculine when he scarfed up Big Macs than he is now that he\u2019s a vegetarian). \u201cTo the strong, traditional, macho, bicep-flexing, all-American male, red meat is a strong, traditional, macho, bicep-flexing, All-American food,\u201d wrote the researchers. \u201cSoy is not. To eat it, they would have to give up a food they saw as strong and powerful like themselves for a food they saw as weak…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=43702\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-07-16T06:01:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-17T17:09:47+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2017\/07\/FarEastFuzion06.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"630\" \/>\n\t<meta property=\"og:image:height\" content=\"606\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Fareast Fuzion – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2017-07-16T06:01:36+00:00\",\"dateModified\":\"2026-04-17T17:09:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702\"},\"wordCount\":1729,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2017\\\/07\\\/FarEastFuzion06.jpg\",\"articleSection\":[\"Albuquerque\",\"Asian\",\"Closed in 2024\",\"Gone But Not Forgotten\",\"New Mexico\",\"Rating: N\\\/R (Not Rated)\",\"Sushi\",\"Thai\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702\",\"name\":\"Fareast Fuzion - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2017\\\/07\\\/FarEastFuzion06.jpg\",\"datePublished\":\"2017-07-16T06:01:36+00:00\",\"dateModified\":\"2026-04-17T17:09:47+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2017\\\/07\\\/FarEastFuzion06.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2017\\\/07\\\/FarEastFuzion06.jpg\",\"width\":630,\"height\":606},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=43702#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fareast Fuzion – Albuquerque, New Mexico (CLOSED)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fareast Fuzion - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=43702","og_locale":"en_US","og_type":"article","og_title":"Fareast Fuzion - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"A Journal of Consumer Research study published in 2012 revealed that consumers equate eating meat with their concept of masculinity. To the dismay of spinach-lovers like Popeye, respondents indicated meat has a more masculine quality than vegetables. Study participants considered male carnivores to be more masculine than their vegetarian counterparts (ostensibly Bill Clinton was more masculine when he scarfed up Big Macs than he is now that he\u2019s a vegetarian). \u201cTo the strong, traditional, macho, bicep-flexing, all-American male, red meat is a strong, traditional, macho, bicep-flexing, All-American food,\u201d wrote the researchers. \u201cSoy is not. To eat it, they would have to give up a food they saw as strong and powerful like themselves for a food they saw as weak…","og_url":"https:\/\/www.nmgastronome.com\/?p=43702","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2017-07-16T06:01:36+00:00","article_modified_time":"2026-04-17T17:09:47+00:00","og_image":[{"width":630,"height":606,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2017\/07\/FarEastFuzion06.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=43702#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=43702"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Fareast Fuzion – Albuquerque, New Mexico (CLOSED)","datePublished":"2017-07-16T06:01:36+00:00","dateModified":"2026-04-17T17:09:47+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=43702"},"wordCount":1729,"commentCount":0,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=43702#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2017\/07\/FarEastFuzion06.jpg","articleSection":["Albuquerque","Asian","Closed in 2024","Gone But Not Forgotten","New Mexico","Rating: N\/R (Not Rated)","Sushi","Thai"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=43702#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=43702","url":"https:\/\/www.nmgastronome.com\/?p=43702","name":"Fareast Fuzion - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=43702#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=43702#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2017\/07\/FarEastFuzion06.jpg","datePublished":"2017-07-16T06:01:36+00:00","dateModified":"2026-04-17T17:09:47+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=43702#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=43702"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=43702#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2017\/07\/FarEastFuzion06.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2017\/07\/FarEastFuzion06.jpg","width":630,"height":606},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=43702#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Fareast Fuzion – Albuquerque, New Mexico (CLOSED)"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/43702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43702"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/43702\/revisions"}],"predecessor-version":[{"id":80023,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/43702\/revisions\/80023"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/43709"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}