Cilantro

Cilantro is finally back, looking not all that different despite the long refurbishment.

As expected, the crowds have begun packing this place from Day One (regardless of the staggering prices _ none of the main courses costs less than RM118). The restaurant was empty when the doors reopened at 6 pm, but a few hours later, it was a hive of activity.

Bread with truffle butter. We finished two whole servings and asked for extra butter too!

Angel hair pasta with sea urchin. A slippery sensation. Other outlets offer similar versions of this, but Cilantro's might be the best: the firm yet delicate pasta would be praiseworthy on its own, but the uni added a milky, subtly sweet flavour that made it perfect.

Wagyu beef tartare with poached egg & anchovy toast. Tasted light, fresh and healthy.

Meuniere of tara shirako (cod sperm sac) with foie gras. A creamy combo that the phrase "melt in the mouth" was invented for.

Slow-cooked chapon with mushroom fricasse and foie gras. Really, this just proves that EVERY recipe should include goose liver. It's like the surefire secret to success.

Ginger-infused blanc manger with mango sorbet. Luscious, though not something we'd try again, since we're not major fans of ginger or mango.

Feuillantine of balsamico ice cream and mascarpone. A refreshingly chilly dessert that brought out the sweets-loving kids in us.

Bruno Paillard MV Brut Premiere Cuvee champagne.

Cilantro,

Micasa All Suite Hotel.