At JT Fusion Cocina, we marry time-honored marinades and blister-hot sears to coax every note of spice, smoke, and citrus from humble ingredients—starting with our Jerk Adobo, where chicken thighs steep in Filipino vinegar and Caribbean spice for 24 hours before flash-searing to perfect crackle and juiciness; through our Jerk Fried Rice, a wok-toss of jasmine rice in scotch-bonnet oil studded with caramel-gold plantain and fresh scallions for sweet-spicy contrast; and finishing on a note of pure sweetness with Ube Tres Leches, an ultra-fine purple-yam sponge soaked in three milks and crowned with toasted coconut “snow” and a whisper of vanilla bean. Pull up a plate—you’re family here.
Bringing Latin warmth, Caribbean fire, and Southeast Asian brightness into every bite.
Jerk Adobo
Bone-in chicken thighs marinated in a harmonious blend of fiery jerk seasoning, soy, and vinegar, then seared to achieve a deeply caramelized crust—an island-inspired riff on classic adobo.
BBQ Skewers
Tender cubes of chicken or tofu are glazed in a silky tamarind-coconut reduction and grilled over an open flame until charred at the edges, then finished with a sprinkle of toasted coconut for a bright, tropical flourish.Per Person- Chicken
$13.99
Jerk Fried Rice
Fluffy jasmine rice wok-tossed in fragrant Scotch bonnet oil with golden plantain cubes and scallions, delivering an addictive interplay of sweet, spicy, and savory notes.
Sinigang Pancit
Bihon noodles simmered in a tangy tamarind-garlic broth with fresh vegetables, served with cilantro sprigs for a comforting, sour-savory bowl that feels like home.
Fajita Adobo Spare Ribs
Slow-braised pork spare ribs bathed in a honey-adobo marinade and rubbed with a house-blend fajita spice. Caramelized to a lacquered finish, they’re served atop charred peppers and onions, with lime wedges for a zingy lift.
Bold bites. Street roots. Tri-continental soul.
We took the best of island-style lumpia, sizzling sisig, and tortilla swagger—and fused them into crave-worthy, handheld flavor bombs. From burritos wrapped in yuzu aioli to tacos kissed with banana-ketchup crema, every bite travels across continents without leaving your hand. These are not your tita’s snacks—this is fusion heat, ready to move with you.
Sisig Burritos
Sizzling pork belly and garlic-infused rice wrapped in a soft tortilla, finished with a drizzle of yuzu-cilantro aioli—every bite delivers tangy, creamy, and spicy layers.
Pupusa Boricua
A Salvadoran street classic with an island soul.
Hand-pressed masa stuffed with juicy shredded chicken, garlicky mojo, and creamy Monterey Jack, then griddled until golden. Served with a bright cilantro-lime crema and pickled red onions for a Puerto Rican twist on comfort you can eat with your hands.
Jerk Mushroom Pupusa (Vegan)
Salvadoran x Jamaican x Vegan
Earthy jerk mushrooms and melty vegan cheese griddled into golden masa pockets. Crispy on the outside, bold and smoky on the inside—this one’s fire for the plant-based familia. 🌱🔥
Adobo Longganisa Pupusa
Filipino fiesta meets Salvadoran street snack.
A savory blend of sweet longganisa sausage, tangy atchara pickles, and oozy mozzarella, all sealed inside a golden masa patty. Drizzled with banana ketchup aioli for a sweet-salty finish you’ll crave at every bite.
Select any five of our savory meat lumpia for your feast.
Please note: items labeled “Shanghai” are petite, finger-sized delights.
Classic Pork Shanghai
Classic Filipino pork rolls with soy-garlic seasoning.
Garlic-Soy Chicken
Ground chicken tossed with minced garlic, soy, and scallions, wrapped in a delicate shell and fried to golden perfection—paired with a bold soy-garlic dipping sauce for pure umami joy.
Jerk Beef Picadillo
Spiced ground beef and potatoes infused with Caribbean jerk seasoning, rolled in a crisp lumpia wrapper.Spiced ground beef and potatoes infused with Caribbean jerk seasoning, rolled in a crisp lumpia wrapper and served with bright mango chutney for a sweet-heat contrast.
Adobo Chicken Lumpia
Shredded adobo-braised chicken snugly rolled in a lumpia wrapper and fried until crisp, then paired with our rich adobo sauce for a savory, comforting snack.
Chorizo y Cheese
Crumbled Mexican chorizo and melting cheese come together in a crisp lumpia roll, fried until bubbly and served with crema or aioli for a playful, indulgent bite.
Ube Cream-Cheese Crunch
Sweet ube halaya and silky cream cheese fold into a lumpia wrapper, fried until crunchy, then dusted with sugar—an elegant dessert that fuses Filipino flair with a creamy finish.
Coconut Tres Leches
A deconstructed tres leches cake blended with coconut milk, rolled in lumpia, fried golden, then drizzled with condensed milk and sprinkled with shredded coconut—a tropical celebration in every bite.
Plantain & Cinnamon
Ripe plantains and cinnamon-kissed bananas sautéed to caramelized sweetness, wrapped in a lumpia shell, fried until crisp, and finished with a dusting of cinnamon sugar.
Plant-powered. Flavor-forward. Deeply rooted.
These dishes prove that meatless never means flavorless. From fiery jerk tofu with crispy edges to kalamansi-bright root slaws and tropical spring greens, our vegetarian plates carry the same bold, tri-cultural spirit you’ll find in every JT Fusion bite. Whether you're plant-based or just plant-curious, there’s comfort, crunch, and cultural fusion in every forkful.
Jerk Tofu
Crisp cubes of firm tofu tossed in bold jerk seasoning, pan-seared to achieve a smoky crunch.
Adobo Tofu
Tender tofu braised in a savory garlic-vinegar adobo sauce and served with scallion-scented jasmine rice for a perfectly balanced, plant-based entrée.
Root Vegetable Slaw
Julienned jicama, purple sweet potato, and daikon tossed in a tangy kalamansi-ginger vinaigrette for a crunchy, lightly sweet side that cleanses the palate.
Spring Green Salad
Mixed spring greens, ribbons of ripe mango, crunchy pepitas, and fried shallots, all dressed in a refreshing coconut-calamansi vinaigrette for a bright, tropical bite.
Where dessert meets diaspora.
Our finales aren’t just sweet—they’re soul-soaked. From ube-drenched tres leches to coconut-laced flan lumpia and halo-halo in parfait form, each treat reimagines tradition with tri-continental flair. These desserts don’t whisper—they sing in three languages. Go ahead, end on a high note.
Ube Tres Leches
Purple yam layered in creamy tres leches style — a tropical celebration on a plate.
Cà Phê Ube Coconut Bliss
Fudgy, chocolat-brownie base streaked with vibrant Vietnamese cà phê-ube swirls, crowned by a halo of golden toasted coconut. Every bite is a sip of dark mocha earth, a kiss of purple yam sweetness, and a crunch of island warmth—qué rico, ang sarap, ngon quá.
One Heat. Many Homes.
The JT Fusion Sauce Bar is where tradition meets fire. Each sauce is handcrafted in small batches, blending bold island flavor with the soul of our kitchen. From citrusy mojo to creamy ube aioli, our sauces aren’t just condiments—they’re cultural love letters.
Whether you’re dipping lumpia, drizzling over ribs, or adding a kick to rice bowls, this rotating collection of six signature sauces invites every guest to customize their plate, their way.
Mojo de Abuela (Puerto Rican garlic-lime oil)
Garlicky citrus herb oil kissed with lime and orange—this is Abuela’s secret in a bowl. Perfect for
pupusas, grilled meats, or dipping warm tortillas.
Coconut Jerk BBQ (sweet, smoky, island heat)
Smoky-sweet island BBQ glaze with creamy coconut undertones and a bold jerk kick. It’s our most
requested drizzle on ribs and skewers.
Banana Ketchup Crema (Filipino comfort with a creamy twist)
A creamy remix of banana ketchup—sweet, spiced, and made for dipping. Great with lumpia, tacos, or
anything crispy.
Kalamansi Chimichurri (citrusy herb punch)
Zingy herbs, kalamansi juice, and red pepper come together for a bright, citrusy blast. Think
chimichurri, but island-style.
Ube Aioli (vibrant, savory-sweet magic)
Roasted garlic meets creamy mayo and sweet purple yam. It’s our purple magic—savory, earthy, and
totally unique.
Pineapple Chili Vinegar (spicy-sour with a tropical snap)
Sharp, sweet, and spicy. This house-pickled blend of pineapple juice, vinegar, and fresh chili hits every
note.
