The word “cilantro” conjures up thoughts of an exotic ingredient to spice up some great dishes. Chef Takashi Kimura helms this eponymous French and Japanese fine dining and as his name suggests, all is not what it seems at first glance. mylifestylenews travels to Kuala Lumpur to find out more……
Although inspired by French cuisine, Cilantro forms a unique identity with a touch of exotic Asian ingredients, especially Japanese influenced, and all ingredients are carefully selected and measured to perfection. Also seasonal, they are served only when the time is right. A testament to Chef Kimura’s perfectionist approach is that while ingredients are flown freshly into Kuala Lumpur for the menu, a dish can be changed at the last moment if he is not happy with the quality delivered. The quality control is certainly there to ensure the best is delivered and we respect this kind of extreme measure, especially when it comes to fine dining.
Already the excitement was building for what was to come, so when the Carpaccio of Hirame (Japanese Halibut) with Sea Urchin was placed in front of us, we realized that this was one of many surprises throughout the course of this lunch. The Hirame was not the usual thin transparent layers, but small meaty pieces that had something to say on the taste buds, plus three dollops of sea urchin have been artfully placed atop the fish, so little explosions of silky urchin flavours were accompanying each morsel of the fish and we were in heaven with such a skillfully created dish.
A glass of dry Prosecco which perfectly complimented this wondrous combination by the introduction of the Sommelier, we were contented by the pairing as well as two surprising wines to pair with the coming dishes, a Diluvio Albarino from northern Spain and a Finca Las Moras Reserva Malbec from Argentina.
At this stage of the lunch we were getting the feeling that the chef wanted to surprise and then bring you back to common ground, so a Japanese Tai Fish (from the Bream family) with Abalone and Fish Broth took us on another journey of the senses. The presentation alone was like a beautiful work of art. A simple fillet of fish skin side up was small in portion sitting in a fish broth, accompanied by white radish with mustard sauce and a sprout garnish. The focus is on the flavor of each ingredient and Chef Kimura has melded each flavor into one masterful stroke that you cannot fail to marvel at and linger in the mouth with each delicate morsel.
Kuala Lumpur, Malaysia