HIGH DIVE

Perched on top of Vida Bukit Cey­lon, Cielo KL of­fers an un­ex­pected per­spec­tive in the heart of bustling Changkat

Marie Claire (Malaysia) - - News -

Perched on top of Vida Bukit Cey­lon, Cielo KL of­fers an un­ex­pected per­spec­tive in the heart of bustling Changkat where team MC feast on their de­li­cious of­fer­ings.

Fancy din­ing on fresh catch while you sit on top of the world? Cielo of­fers a ca­sual ap­proach to fine din­ing. Leave all stiff man­ner­isms at the door, as Changkat’s lat­est restau­rant and lounge prom­ises to im­press with its breath­tak­ing view of the KL city sky­line. I’ve al­ways been an avid fan of bread ser­vice, and Cielo’s oven-fresh bread was a good way to start my din­ner: crispy and hot to touch on the out­side, fluffy and steamy on the in­side, paired with creamy saf­fron seafood dip.

Fresh oys­ters are flown in from France and Ire­land and housed in the restau­rant’s own oys­ter tank to en­sure fresh­ness. I tried the Gal­lagher Specials and the Royal Grand Cru de France: the for­mer was ex­tra plump, burst­ing with a sweet, earthy taste of peat, while the lat­ter is a known vin­tage with a unique, iodised taste. On the de­gus­ta­tion menu, a trio of starters preps the palate. In each pic­turesque pre­sen­ta­tion of the mini starters, all high­light the no­table use of seafood in Cielo’s menu: scal­lop panseared to per­fec­tion sit­ting on a bed of bar­ley topped with to­biki and tahini dress­ing; duck foie gras pate with toasted bri­oche and moscato jelly that melts flavour­fully the mo­ment it hits your tongue; and akami tuna tartare, where both av­o­cado-kyuri salsa and mango salsa share the stage with de­light­ful bursts of wasabi to­biko.

Next, abalone con­sommé warms up the evening—the de­li­cious broth con­tains a light dash of sherry! I found my­self scoop­ing up ev­ery last drop. Slices of abalone and salmon roe are peppered in the broth, ty­ing in har­mo­niously with the restau­rant’s seafood iden­tity.

Since fresh fish is what Cielo prides it­self on, guests are al­lowed a se­lec­tion from three mains: grilled mack­erel, steamed seabass, or grilled king salmon. My choice (the grilled king salmon) did not dis­ap­point—grilled just enough for a crisp skin, the pink suc­cu­lent salmon flesh was done just nice, driz­zled with tar­ragon lemon but­ter sauce and lob­ster cream. The side de­serves a high­light of its own: mashed pota­toes with a tex­ture so silky, but­tery, and smooth it was al­most mousse-like. That be­ing said, don’t let the loud procla­ma­tion of seafood de­ter you from its meat choices: I tried the duck breast—slightly crispy skin with juicy ren­dered fat, driz­zled with your choice of Sarawak black pep­per sauce or clas­sic rich red wine sauce.

Dessert went up in blue flames with a bombe alaska, thanks to a driz­zle of triple sec Coin­treau. Cut through the lightly toasted meringue to re­veal three re­fresh­ing lay­ers: rose-petal-rasp­berry, pis­ta­chio, and olive oil ice cream. If your tastes veer to­wards cake, the salted caramel cheese­cake is a sim­ple choice. Adorned with al­mond brit­tle and driz­zled with salted caramel sauce, this brought our evening at Cielo to a deca­dent end.

Cielo KL, 23-01, 1D, Vida Bukit Cey­lon, Jalan Cey­lon, 50200 Kuala Lumpur

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