Cilantro Restaurant & Wine Bar at MiCasa All Suite Hotel is one of Kuala Lumpur's finest contemporary restaurants and famously renowned for its French cuisine with Japanese influences, a favourite amongst discerning diners.
Boasting dining clientele including the Royal families, ministers and celebrities, Cilantro also became the first Malaysian Fine-Dining Restaurant to make the top 10 in Asia's Best Restaurant in the 2010 / 2011 Miele Guide for its third annual edition regional dining guide. Today it continues to impress with its gastronomic flair and stunning wine cellar.
Under the guidance of head chef Takashi Kimura the restaurant seeks out the best ingredients paired with appropriate cooking methods and taken to the next level with ample and carefully-considered use of spices and seasoning, making it truly memorable.
Synonymous with Coriander or Chinese parsley, Cilantro Restaurant & Wine Bar echoes its name and emphasises freshness and simplicity. Dining at Cilantro is a true experience that awaits those who appreciate good food and impeccable service.
Setting the mood for a romantic dinner, Cilantro's muted colours and lighting make for an intimate environment. The ambience complements the easy leisurely pace; this is surely not a venue for the quick-fix lunch and dinner.
To start, Kakiemon Oyster with Oscietra Caviar is a luxurious introduction and sings of the sea.
This was promptly followed by a beautifully composed dish of Notsuke Scallop Carpaccio with Shaved Truffle. We loved the marriage between the subtle sweetness of the scallops paired with the earthiness of the truffle.
One of our favourite dishes of the evening graced us next - Capellini with abalone, hotaruika and uni. Al dente ribbons of capellini burst with flavour when combined with the perfectly cooked abalone and hotaruika while the uni melded and moulded through the strands with a seductive salinity. Simply beautiful.
Another highlight was the dish of Maine Lobster Pot au Feu- a delicate yet flavoursome dish that allowed the lobster to shine.
The seared Foie Gras with Brittany Veal Sweetbread continued the trend of impressive dishes it followed. We loved the contrast of the melt in your mouth foie gras combined with the crispiness of the sweetbread.
For mains the Tasting Plate of Wagyu is a journey you do not want to miss. Displaying a mastery in the manner the steaks were cooked, the inch thick cuts of wagyu were each cooked perfectly from end to end. A light searing ensured that each steak was lined with a thin crisp layer packed with caramelised beef flavour. Sensational.
To finish a great selection of cheeses and delectable desserts await.
Although inspired by French cuisine, Cilantro forms a unique identity with a touch of exotic Asian ingredients. All ingredients are carefully selected and measured to perfection. Also seasonal, they are served only when the time is right.
Location: MiCasa All Suite Hotel, 368-B, Jalan Tun Razak, 50400 Kuala Lumpur
Tel: +603 2179 8082