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Kuala Lumpur, Malaysia

Takashi Kimura trained at some of the most famous names in French fine dining before taking up a post as the chef de cuisine at KL’s Japanese Embassy. The chef brings that mix of cultures to his cooking here at this long-standing (20 years-plus) occupant of the MiCasa hotel. The exactitude of preparation and minimalism of presentation may be Japanese but the inspiration has a strong French accent, not least in the special menus that celebrate the best seasonal ingredients and produce that arrives from Europe within 24 hours. A proper fine-dining experience of amuse bouches, palate cleansers and a cheese course includes classic combinations such as scallop with caviar and tagliolini with truffles, though a dish such as cauliflower prepared three ways (dehydrated, roasted and emulsified) reveals the technique behind the deceptive simplicity.

Key Information


MiCasa All Suite Hotel, 368-B, Jalan Tun Razak, Desa Kidadari, Kuala Lumpur, 50400