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