Cilantro Restaurant & Wine Bar @ Micasa All Suite Hotel, Kuala Lumpur – the Fri Set Lunch

Cilantro Restaurant & Wine Bar @ Micasa All Suite Hotel; a name revered by many food connoisseurs to be the epitome of fine dining here in the heart of KL.

Cilantro, MiCasa All Suite Hotel (1)

Set Lunch – at RM150 nett. A weekly rotating menu, only available on Fridays.

Cilantro, MiCasa All Suite Hotel (4)

No. 8 of The Miele Guide 2010/2011. Yes, even at No.8, Cilantro is the first Malaysian restaurant to make it into the Top 10 of the Miele Guide.

Cilantro, MiCasa All Suite Hotel (5)

Then, why wasn’t I impressed with my lunch yesterday?

Well, I blame it on the glowing reviews that I’ve read of Cilantro’s set lunches during the 1st 2 weeks when they first started their Fri set lunches. 😉 As discussed with a fellow gourmet diner, the menu this week lacked pizzaz & was simpler. Darn.

The Friday set lunch comes with a complimentary glass of Kir Royale. All things considered, RM150 for a 3 course set lunch, with Kir Royale & coffee/tea is still value for money, considering that this is Cilantro after all..


Fresh bread and their legendary truffle butter starts off your meals here at Cilantro, be it lunch or dinner.

Cilantro, MiCasa All Suite Hotel (6)

All pictures here are taken with the Sony Nex 3, with 18-55 mm lens. While pictures are sharper generally, I find it hard to focus on an object most of the time. Not sure if I’m using the wrong lens. For example the pic below.

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Cilantro Restaurant was smaller than I expected. Service was unobtrusive & each course was paced out nicely.

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Our appetiser scored high points around the table & I relaxed, allowing myself to settle into a state of complacency that the rest of lunch would be just as wonderful.

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However, (it could be just me nitpicking); I thought that the salmon, although fresh, lacked taste or flavour. The oyster was fine. Same goes for the avruga.

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Duck, foie gras, all in a bowl. Definitely one of the reason why I agreed to this week’s menu.
Looks wonderful doesn’t it?

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Indeed the consomme was. The deceiving delicious looking pinkish slice of duck wasn’t. It was way too gamey & after chewing on it for 10 mins I passed it to my serviette. Thankfully the foie gras was decadent & buttery rich.

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It came in a small but extremely solid soup bowl, (almost 3kg by my estimates). Heavy enough to knock an assailant senseless. LOL.

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Forever on the lookout for good beef (I can’t understand why is it so hard to find a good steak in KL!!!) I had my mind made up for my main course right after I read the menu online. The Master Kobe sounds like it’s the answer to all my beef-y woes. I was sure it’s going to be perfect..

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But sorry to say, it wasn’t great. No melt in the mouth texture that I positively adore in my beef. But it was good nonetheless, in a way best put as ” Good for it’s price, good enough to eat”.

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The other choice of main was the Seafood with saffron rice. Plump scallops, half a huge prawn, some shellfish & cod. The owners of this main was generally pleased with it, other than a general consensus that there was barely any hint of the elusive saffron.

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Cilantro, MiCasa All Suite Hotel (1)

My fav part of any meal was next. But by now I wasn’t expecting much…

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Well, you know what they say about good things happening when you least expect it?
The Feuillantine of Apple with Calvados Ice Cream was a lot better than how I had imagined it to be.
Cooked apple slices laced with strong flavour of apple brandy (the Calvados ) topped with creamy vanilla ice crem.

Well, if I’m going to be a bitch, I’m going to say I had better ice cream, but hey, I think I’ll stop whining now. I’m sure most people do not have any complains on Cilantro B-)

Pics: The lounge a floor below from the restaurant. Cosy, private &  clandestine.

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Considering a meal here? Cilantro Restaurant & Wine Bar in on the ground floor of Micasa All Suite Hotel.
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Opening Hours

Lunch – Fridays only (12.00pm-2.00pm)
Dinner – Monday-Saturday (6.00pm-10.30pm)
Closed on Sundays

Dress code is smart casual.
Address & Contact

Cilantro Restaurant & Wine Bar,
MiCasa All Suite Hotel,
368-B, Jalan Tun Razak,
50400 Kuala Lumpur, Malaysia.

Tel: +603 2179 8082
Fax: +603 2164 3730
Email: [email protected]
GPS:  N03° 09.416′ E101° 43.351′

Corkage Policy
No charge corkage for wine and champagne bottles brought into the restaurant but a minimum fee of RM25nett per person is applicable for the service and glassware provided. Alternatively, Cilantro offers an extensive and reasonably priced wine selection to encourage a wine and dine experience here.

Corkage for hard liquor is RM150nett per bottle.

This Post Has 17 Comments

  1. Baby Sumo

    Aw sorry to hear you didn’t have a good meal at Cilantro.

    How come no posts on Nathalie’s yet this month? hehe.

    1. rebeccasaw

      Haha! Everyone been askin abt that!
      I been packed for w-day lunches so far! Goin on mon i hope! B-)

  2. eiling

    the reason why it’s difficult to get good beef here because the import of beef is controlled by certain people. It’s illegal for the restaurant bring in their own meat here. Malaysia boleh!

    1. Rebecca

      Oh??? I didnt know that!
      What abt the imperial wagyu or somethin tht’s goin on at Prime – Le Meridien now? Tht;s imported too i think

  3. Sean

    I like how all the food looks though! It’s always been dinners here for me, but I really should make the effort for lunch someday. Wait for a week when the menu really sounds like a can’t-miss! 😀

    1. Rebecca

      Yea, maybe I will give it another shot.. cos even Millisime wasn’t up to expectations for lunch..

  4. gill gill

    We will never believe on the “Famous” or “Awarded” Restaurant in M’sia. anyway, we heard there is no “Genuine” Kobe beef in M’sia, although they claimed themselves was, and so do the importer.

    1. Rebecca

      Well.. Cilantro has always been revered for its food for many years..and this Miele guide is reputable…

      1. gill gill

        try your another shot than…

  5. lotsofcravings

    i think i might know why the kobe wasnt as melt in your mouth as it should or as in your head may think, there have used rump, which is generally a very lean cut. no fats n marbling like in the ribeye which usually cost a whole load more.

    pity about the rest though, the salmon looks like a huge chunk of sashimi, something that the jap restaurants here dont serve, they slice it very thinly.

  6. eiling

    the meat can be imported but only a certain people has the license to bring in the meat so the choices is quite limited.

    1. rebeccasaw

      Oh i see! Whoa.. it’s like beef politics! LOL

  7. Michelle Chin

    Seems like you had a problem with the mains too. Don’t feel odd. My ENTIRE family felt that the mains was problematic too.

    1. rebeccasaw

      Sometimes I do wonder if i’m being too fussy.
      Well, generally I am, but I do get criticize for being too critical ;p

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