Concerto Fusion Cuisine opened on Delmorr Avenue in February 2006. Twenty years later we are still at the same address, still running the same sushi bar, and still serving several of the dishes that were on the very first menu.
Why is it called Concerto?
Because the name is a job description, not decoration.
Founder Man Wong compared running the restaurant to conducting an orchestra: the dishes are the instruments, the kitchen works in sections, and the only review that counts arrives at the end of the night from the dining room. Asked what he was working toward when the restaurant opened, he said he wanted "applause. A standing ovation." That is still the standard the kitchen is held to.
Who opened Concerto Fusion Cuisine?
Man Wong, who trained as a chef in Hong Kong before immigrating to the United States in the 1980s.
He cooked and ran restaurants in New York City and Philadelphia, then opened Charming Garden in Lower Makefield Township about a decade before Concerto. He spent roughly a year and a half planning this one — finding the right designers and converting a section of a former office supply building into a 100-seat dining room with a full bar and a sushi bar.
He also chose Morrisville deliberately, at a point when that raised eyebrows. The bet was that the town was on its way up and that a restaurant could grow along with it.
What was on the first menu?
Not what people expected from a Chinese restaurant in Bucks County in 2006.
The opening menu ran European technique alongside Japanese and Chinese cooking: baked sea scallops, duck crepes with fresh mango, a dim sum sampler that put a goat cheese ravioli next to a crawfish spring roll, filet mignon in a red wine reduction, Thai Red Snapper in green curry, and a long list of signature sushi rolls. The goal was a five-star kitchen at a price that made it a weeknight option, not an annual occasion.
Are any of the original dishes still on the menu?
Yes — more than you would expect after twenty years.
The Concerto Dim Sum Sampler is still there, and so is the Goat Cheese Ravioli inside it. Crab Rangoon has never come off. The Thai Red Snapper and the Saigon Royal Lemongrass Rock Shrimp are both still cooked to order. At the sushi bar, the Amazing Roll and the Yellowtail Guacamole Roll have outlasted most of what has come and gone around them.
What has changed is the range. The menu has grown into four traditions rather than the original three — Chinese, Japanese, Thai, and Malaysian — which is the version we describe in Four Cuisines, One Table.
What twenty years on Delmorr Ave actually buys you
A kitchen that has cooked the same dishes long enough to make them the same way every time.
That is the practical value of a long run in one location: the lunch rush is a solved problem, the sushi bar knows what is best that day, and the catering side has done enough graduations and office lunches to plan yours without improvising. Details on hours and parking are on the hours and location page, and there are photos of the dining room and sushi bar in the gallery.
Come hear it for yourself
Order the Dim Sum Sampler and the Crab Rangoon, then something off the newer half of the menu, and you get both halves of the story in one meal.
Browse the full menu or start an order for pickup or local delivery. Questions, or planning something larger? Call (215) 428-2899.
Background details in this post come from "New restaurant serves a symphony of taste," The Reporter, February 8, 2006.