One of the latest to have joined the list is TiTi Fusion, a contemporary eatery that offers the perfect blend of Japanese and French cuisine under one roof.
“Titi”, which means “bridge” in Malay, was chosen as the name of the restaurant as it symbolises “the adventurous union of the two cuisines in the menu”, according to marketing executive Mie Yien.
Every dish is prepared with a robust combination of taste, texture, colour, design and flavour. Indeed, presentation is a big part of the overall package.
“TiTi Fusion is all about catering to the concept of ‘the camera eats first’,” Mie Yien says.
The beef tataki makes for an adventurous opening. Seared to medium and bathed ice-cold before being thinly sliced and lightly seasoned with salt and pepper, it is accompanied by salad, truffle oil dressing, apple puree, and organic apple dressing.
As beef tataki might not be familiar to the Malaysian palate, it certainly has more of an edge compared with the other appetisers on the menu.
The seared marinated beef tenderloin, which comes highly recommended by head chef Soong Chee Heen, is priced at RM45.
If you’re into Japanese cuisine but would like to stick with something safer, order yourself a smoked salmon soup for RM32.
Two slices of Norwegian smoked salmon sit in the middle of a deep plate. Then the fun begins: a wait staff comes around holding a pitcher of clear-coloured soup, which they proceed to pour into the bowl.
Hot and boiling miso soup complements the buttery flavour of the salmon, dehydrated kale and microgreens.
One of the more affordable selections on the meat menu is the braised beef cheek (RM50). For comparison, the Australian beef tenderloin is RM140 and the Wagyu M8 RM280.
The beef cheeks have been slowly braised in red wine, white radish and yellow mustard, but despite these rich flavours the dish does not overwhelm the taste buds.
The meat is also melt-in-the-mouth tender – always a good sign.
When one thinks of Japanese food, there’s no running away from noodles. At TiTi Fusion, the cold somen is the noodle of choice to introduce to unsuspecting diners.
The chilled dish, priced at RM35, comes with tiger prawns, spring onions, myoga ginger, yuzu and shiitake mushrooms.
Also served is the onsen tamago (hot spring egg), which the chef insists should be consumed separately, and only after you’re done eating the cold noodles.
It would not be a complete dining experience without dessert, and TiTi Fusion’s must-try is the sweet and savoury Genmaicha panna cotta, priced at RM35.
The creamy roasted-brown-rice pudding is served with caramel-coated macadamias and Japanese dark sugar syrup – the ideal choice for those who love a bit of crunch, and an excellent way to end your meal.
Craving fusion food? Check out TiTi Fusion on Facebook or call 018-2023973.
TiTi Fusion
Lot 19, Jalan Radin Bagus 9,
Bandar Baru Sri Petaling,
57000 Kuala Lumpur
Business hours: 12pm-2.30pm, 6pm-10.30pm daily