L'Oriental is the newest upscale restaurant in Hamilton, located above the Little Venice Restaurant on 32 Bermudiana Road.

It is a must for gastronomic gourmet seekers who enjoy exotic foods.

The cuisine is a fusion of eastern dishes such as spring rolls, Pacific dumplings and whole fish cooked in the Japanese style of simmering broth with lemon grass and other herbs.

They also offer fine Russian caviar, Blue Point oysters and Guinea Chicks.

Costanzo DiMeglio, manager of L'Oriental and Little Venice, graciously explained: "Right now all the newest cuisine is coming from the United States due to the fusion of Asian influences.

"In major cities out west such as Vancouver and San Francisco, San Diego and Seattle there is a complete oriental cuisine revolution.

"Globally, people are trying to eat healthier and are adopting more Chinese and Japanese, Malaysian and Thai food into their diets with new essence of flavours.'' Since 1971 the place above the Little Venice was The Club. Mr. DiMeglio, along with the owners of the new restaurant, the Little Venice Group, came up the concept of L'Oriental because they took into consideration the showcase street which is being transformed.

They wanted to create something fresh and beautiful to attract customers so they diversified from The Club and L'Oriental opened for business on May 29.

They researched their idea for a fusion restaurant after they traveled abroad and came up with their present pacific concept.

The interior is very fresh with iliac walls. It is light and airy with lots of pale oak wood, tables and chairs and seats about 94 people. There is balcony seating out of doors also.

There are 10 Teppanyaki seats at the Teppanyaki station and 12 seats at the Caviar, Oyster and Sushi Bar.

The art of teppanyaki is when the chef prepares and cooks your food directly in front of you.

The Teppanyaki lunch special features salmon, chicken steak, shrimp and scallops all served with Teppanyaki vegetables and rice and a salad from $15.75 to $22.75.

The floor looks like a pale light wood but is a beautiful Italian tile.

Most of the interior was designed in Italy and captures the essence of the Orient. One instantly thinks of Japan, China, Thailand or Malaysia and sees the relation between the decor and these various cultures.

The architecture of Japan is based on wood and the Japanese believe that trees have souls and say they can sense spirits or "kami'' with them. Many interesting wood structures are utilised at L'Oriental.

L'Oriental has a unique aura of tranquillity about it. They have a splendid sound system which softly plays easy listening and oriental music.

What makes it all a reality is the Oriental chefs and staff who originate from eastern countries.

Most of their staff speak four or five languages, their native, Japanese, Chinese, Malaysian and English. They employ overseas staff to ensure the authenticity of their fusion food focus.

Samuel Trott, a young Bermudian chef, has been sent to Italy for three months to train in Mediterranean cuisine and when he returns he will work as a Teppanyaki chef at L'Oriental.

Danny Lim, executive chef, attended Culinary College in Malaysia and the Culinary Institute of America. He has worked in Bermuda for nine years with the Little Venice.

He said: "I have this passion for cooking. I like organising everything and pleasing my customers. Before working in Bermuda I worked at the Shangri-La Hotel in Kuala Lumpur, the capital of Malaysia.'' L'Oriental is open for lunch Monday through Friday from 11:45 until 2:30 pm and dinner is served Monday through Saturday from 6:00 pm until 10:00 pm.

Executive chef Lim advised that at lunchtime the most popular selections seem to be the famous spring roll and pork or shrimp dumplings and the sushi combos.

The Caviar, Oyster and Sushi Bar is open Wednesday through Saturday from 11:45 until 2:30 pm and 5:00 pm until midnight as are the Teppanyaki Tables.

Sushi, a representative food of Japan, is a vinegared rice garnished with an assortment of fresh veggies, fish and seasonings.

You can try their "Nigiri'' a small hand pressed ball of rice with raw, marinated or cooked fresh fish and shellfish and the cost is about $5 or $6.

Petrossian caviar is served on toasted triangles of fresh blinis. You might like to try a sampling of the four types of caviar for $35.

The smoked Scottish Salmon Platter for $16.75 is said to be the world's finest centre cut smoked salmon served with sliced red onion, horseradish cream, lemon, caper and pumpernickel bread.

The manager said that in the evening the oysters are selling phenomenally well as is the Norimaki Ahi Tuna wrapped with filo pastry and edged with sauteed Shitake mushrooms and lemon vinaigrette.

These delicious appetisers are followed by favourites such as fillet of sea bass with crispy skin or Shiu Ngap Szechwanese style roast duck. All of the main courses are served mild or wild.

The evening desserts are most enticing and include coconut banana pancake rolls, Sago timbale with palm sugar and coconut milk, lemon parfait, green tea mousse with sake marinated dark cherries, and decadent rich chocolate cake layered with walnuts and covered with melted chocolate all under $8.

The atmosphere is tranquil with eastern elegance and Mr. DiMeglio ensures every detail is perfect.

The two most popular beverages in Japan are tea and sake.

Tea is drunk during and after meals and L'Oriental offers 14 varieties.

You can enjoy the house sake jug for $7.50 and other sakes go as high as $160.

They offer Japanese and Chinese beer which is very refreshing.

Champagnes are sold by the glass or the bottle; a bottle starts at $40 to $450. L'Oriental offers an international wine list with wines from France, Italy, California and New Zealand.

If you are seeking an elegant and pleasant luncheon or dinner, L'Oriental, will be a memorable experience. Reservations are recommended and their phone is 296-4477 and the fax is 295-8977.

L'Oriental's capable and charming manager: Costanzo DiMeglio was born to be a restaurateur as his family owned a restaurant in Capri, Italy. He has been in the business since about age 6 and attended culinary collage in Italy.

MINI SUPPLEMENT SUP BUSINESS BUC