Cilantro holds its own despite newer flashier competition, thanks to Chef Takashi’s exquisite pitch-perfect creations.
TATLER TIPS Cilantro’s a la carte menu sees minimal changes over the years for good reasons—both chef and his diners know that they are on to a good thing. For the occasional dose of novelty, look to equally exceptional seasonal menus and speciality main courses, which change weekly.
Cilantro’s signatures are tried and tested, and sure crowdpleasers. Try the cold angel hair with sea urchin and sweet prawn and the baked abalone with moreish crispy seaweed. The grilled Blackmore Wagyu and lobster etuvee are obvious favourites. Other sound bets—the French lamb rack that’s cooked till just pink and tender, and the Japanese sole that’s gorgeously scented with butter.