Cilantro

T.Dining Malaysia Tatler Best Restaurants - - French -

WHY GO

Tuck into some of the finest French-ja­panese cui­sine in town amid soft light­ing, play­ful jazz mu­sic and seat­ing ar­range­ments that are made for star­ing lov­ingly into each other’s eyes.

WHAT TO OR­DER

The cold an­gel hair with sea urchin and sweet prawns is a peren­nial fea­ture on the menu for good rea­son – the sea urchin lends creami­ness to the pasta and the sprin­kling of cress leaves an af­ter­taste that’s clean, re­fresh­ing and un­ex­pected. The tourte of un­agi and foie gras is an­other note­wor­thy ap­pe­tiser; a pie that looks de­cep­tively unas­sum­ing on the plate and when sliced, re­leases a sweet waft of deca­dent fat and crisp pas­try.

The Black­more Wagyu is promis­ing and taste­fully plated to show­case the meat’s colour and tex­ture. The por­tion is am­ple and the side dishes of greens and mashed pota­toes are ex­cel­lent. Also worth check­ing out is the Hokkaido ka­sube fish. The tex­ture of the fish is firm and silky, and the broad beans and cab­bage cut through the ac­com­pa­ny­ing sauce rather well.

The mango pain de gene is a pretty plate of French al­mond cake with mango and straw­ber­ries, and a dol­lop of earl grey ice­cream. Con­versely, for a more pro­nounced Ja­panese in­flu­ence, the green tea bavarois with Ok­i­nawa black su­gar is an ex­cel­lent choice.

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