TiTi Fusion Contemporary Japanese Cuisine is definitely a nice place to dine. And this time, one can enjoy the superbly curated menu which merges the best of Japanese and French Cuisine under one roof. The restaurant gives rise to space where simplicity in culinary presentation meets the creativity in the kitchen. In TiTi Fusion Restaurant; they represents the symbolic bridge that brings people together over food. And in here, all the dishes are meticulously prepared with the robust combination of taste, texture, colour , design and flavour, while catering to the concept “ camera eats first”; a trend much loved by younger generation. And at Titi Fusion, they also create an ambience for people to bond over good
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Charred Cod Fish
Main
The Charred Cod Fish is impressively done. The charred marinated cod fish is perfectly marinated in the Sriricha Miso , Hijiki Seaweed and pickles. The cod fish comes simply fresh and each mouthful is sinfully good and the meat is simply flaky.
Beef Tataki
Appetizer
Their Beef Tataki is beautifully made and prepared and they are lightly seasoned with the salt and pepper and seared to medium and cold bath before it is being sliced. It is accompanied together with the salad, truffle oil dressing, apple puree and organic apple dressing with it.
Poussin Yasai Zuke
Main
One can enjoy the Roasted Spring Chicken Roulade which is indeed so delicious. The meat is so tender and juicy and each mouthful is completely delicious. The chicken comes simply tender and juicy which I love it so much.
18:00 - 22:30
Charred Cod Fish
Main
The Charred Cod Fish is impressively done. The charred marinated cod fish is perfectly marinated in the Sriricha Miso , Hijiki Seaweed and pickles. The cod fish comes simply fresh and each mouthful is sinfully good and the meat is simply flaky.
Beef Tataki
Appetizer
Their Beef Tataki is beautifully made and prepared and they are lightly seasoned with the salt and pepper and seared to medium and cold bath before it is being sliced. It is accompanied together with the salad, truffle oil dressing, apple puree and organic apple dressing with it.
Poussin Yasai Zuke
Main
One can enjoy the Roasted Spring Chicken Roulade which is indeed so delicious. The meat is so tender and juicy and each mouthful is completely delicious. The chicken comes simply tender and juicy which I love it so much.
Herb Crusted Lamb Loin
Main
The Herb Crusted Lamb Loin is perfectly cooked and accompanied with the heirloom tomatoes, edamame puree and mushroom. They are served together with the miso ahi panca. The meat comes sinfully addictive with the tender and juicy meat, It is simply irresistible and we love the texture so much.
Mackerel
Main
If you are not a meat lover, you can go for their pan-seared saba which is served together with the Hokkaido Scallops in Bouillabassie sauce which is specially made in house using the fish stock, mussels, clams, codfish bones and white wine/ The dish is accompanied with the heirloom tomatoes and chives oil.
Mushroom Soup with Truffles
Soup
A cosy and warm mushroom soup is something worth to look forward too. The mushroom soup is beautifully done where chef carefully grind the truffle and mix them with the wild mushroom. They are accompanied by the cured swiss brown mushroom, eryngii mushroom, and truffle pate. The mushroom soup simply fragrant and every mouthful is so good and perfect leaving you with the unforgettable taste.
Braised Beef Cheek
Main
This is definitely a must have! The slow-braised Australian Beef Cheek is well braised for a day in the vegetable broth with Sake, mirin, and red wine. It is then kept chilled for a day to ensure that the flavours and ready to serve on day 3. They are being accompanied with the braised radish, heirloom tomato, and English mustard. The beef cheek comes simply tender and juicy where it really amazed me with its texture.
Angel Hair Prawn Bisque
Main
The Angel Hair comes simply delicious where they are beautifully done with the velouté of prawn bisque and it is accompanied with the Japanese Red Prawns And Caviar. The prawns come simply bouncy and the meat is superbly juicy too.
Salmon Carpaccio
Appetizer
We started off with the Salmon Carpaccio where they are using the Norwegian sashimi grade Salmon with their homemade organic apple dressing, accompanied by caviar and Japan imported edible greens. The Salmon Carpaccio comes really good and awesome and each mouthful is so refreshing and delicious.
Cold Somen
Main
The cold somen is indeed their signature and a must to try here. In here, one can enjoy the awesomely prepared chilled Japanese Somen which is served together with the spring onions, myoga ginger, yuzu, and the braised shitake mushroom. The dish is impressively good where they are so appetizing and refreshing too.
Matcha Tiramisu
Dessert
Matcha Tiramisu comes with the ladyfingers dipped into Bailey’s cream and espresso mixture. And what’s the highlight is they use their own Le Pont roasted coffee beans in it, and they are carefully layered with the mascarpone cheese ( with duck egg, chicken egg, and yuzu) and finished with the Uji matcha powder and the shredded Valrhona 64% Manjari Dark Chocolate.
Geimaicha Panna Cotta
Dessert
Their Panna Cotta is a bomb. One can enjoy the roasted brown rice panna cotta which is served together with the caramel-coated macadamia nuts and the Japanese Dark Sugar Syrup. The smooth texture melts in the mouth.
18:00 - 22:30
