Innovating products and services timely has become a key issue for corporates’ growth. The deployment of resource is the foundation for such value creation. This study investigates a traditional cuisine restaurant and analyzes how resource fusion between old and new components may redesign service experience to meet users’ needs. Theoretically, this study contributes to resource fusion and service innovation in four aspects. First of all, it highlights the importance of users’ perception to scrutinize the value of resources. Secondly, this study emphasizes the principles to recombine the old assets with new ones for service innovation. Thirdly, this research indicates the functional and psychological values create by resource fusion. Fourthly, it highlights the value-adding process for innovating service experience. Practically, this research suggests that innovators need to establish systematic practices for service innovation, which includes gaining insights from target audience’s needs, recognizing specification of assets and liabilities in users’ mind, forming innovation through a fusion process between old and new resources, and building consistency experience for customer service. Recombination for obsolete resources is the key for creative fusion.