I love the ramen at Mecha Noodle Bar so much that it’s not easy to get me to order anything else. But Tony Pham, the owner, recently prevailed upon me to try the mushroom dumplings. They were an awesome example of fusion food. The pan-seared half-moons were filled with mushroom duxelles, a creamy paste of chopped mushrooms, shallots and herbs. At the bottom of the bowl was a buttery miso sauce that had us scraping the bowl to get every last drop. Julienned scallions and carrots and a few arugula leaves were a fresh, bright contrast to the rich dumplings and sauce. A group of ladies at the next table had ordered it too. “This is so good!” I heard them say.