Cilantro

Singapore Tatler Regional Best Restaurants - - French -

WHY GO

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, opt for the equally ex­cep­tional sea­sonal menus and spe­cial­ity main cour­ses that 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 un­til pink and ten­der, and the Ja­panese sole that’s gor­geously scented with but­ter. Mi­casa All Suite Ho­tel, 368B Jalan Tun Razak, 50400 Kuala Lumpur TEL: +603 2179 8082 www.cilantrokl.com

An­gel hair with uni and sweet prawns Baked abalone

French lamb rack

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