Bistrozine: Asian Fusion with an American Twist

Diners can explore a variety of Asian classics and fusions at Bistrozine , located at 409 E. Calder Way in State College.

Manager Maggie Wu says Bistrozine is a comfortable spot offering a mix of everything Asian, including Korean, Japanese and Chinese dishes. Some of the dishes offer American twists like the Bacon Cheeseburger Dumplings.

Start off your meal with a hot tea or a made-in-house cold drink like the Passion Fruit Lychee Tea, Mango Monster (blended mango with mango sorbet and whipped cream) or Bistrozine’s Lemonade. The lemonade is a sparkling pink and purple drink with a bright and sweet lemon flavor. It is the perfect refreshing drink for a warm day.

For those seeking a traditional appetizer, try the Vegetable Spring Rolls, Steamed Dumplings (chicken or vegetable) or Steamed Pork Buns. If you’re ready to try something outside of the usual, check out the Bacon Cheeseburger Dumpling or Seafood Explosion (crab meat, white fish, Japanese horseradish, mozzarella and cream cheese, mixed and fried).

Bistrozine also offers both udon and ramen dishes. Both are Japanese noodles, with ramen traditionally stretched much thinner than udon.

The Tonkotsu features the ramen noodle and comes with a choice of pork, beef or chicken served in a warm, milky-colored broth. Eggs, bok choy and a spicy drizzle add color to the dish. The Tonkotsu with pork offers tender braised pork belly and a medley of flavors with the bone broth and accompanying sauce.

Wu says one of the most popular and unique dishes is the Crispy Duck Roll.

“It’s like a sushi roll,” she says. “I don’t think many other restaurants have something like it.”

The roll is Peking-style duck meat and mixed greens wrapped in a fried pancake, served with a spicy aioli and sweet soy sauce reduction. The outside is perfectly crispy and acts as a canvas showcasing flavors inside. Both accompanying sauces are worthy of bottling and pouring on other dishes. The roll is also available with chicken for those who prefer.

The Basil Rib-Eye (rib-eye steak, bell peppers, mushrooms and basil stir-fried in a brown sauce and served with an egg) is also quite popular, according to Wu. The Kimchi Bulgogi Tots feature crispy potato tots, beef bulgogi (Korean BBQ), kimchi, a homemade white sauce and sweet soy sauce reduction topped with a sunny-side-up egg.

Rice-based menu items include the Kimchi Fried Rice (spicy, served with shrimp, pork or chicken) and classic General Tso (choice of chicken, beef or tofu).

Bistrozine offers a variety of dessert options to cap off a meal, including homemade Chocolate Lava Cake (served with green tea ice cream), Chocolate Mousse and Bowl of Delight (crispy sweet potatoes topped with green tea ice cream, red bean, mochi and whipped cream).

Over the last five years, diners have come from the Penn State campus and outside of the borough to share a meal in the café on Calder Way. The dining room features booths and tables—some with swings for seats.

Wu says one of the best parts about being in downtown State College is being surrounded by the vibrant community.

“All of the restaurants and the people—it’s just a cool place to be,” she says. “Everyone is very nice.”

T&G

Hannah Pollock is a freelance writer in State College.

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