Cilantro holds its own despite newer flashier competition, thanks to Chef Takashi’s exquisite pitch-perfect creations.
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