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.
