Mr JS's Birthday dinner at Cilantro

our favourite makan place :))))))))
so for a very important birthday we congregated here
Prize giving ceremony :))))
JS got a Hermes travel wallet fr I-Ching
lucky him!!!!!!
*monkey drooling at the smell of new leather...wakakakakakaka*

Romanee St-Vivant......vintage: 1998
this one knocked everyone outta their shoes/socks/pants
:)))))))))))

it was opened at 2.30pm for it to breathe
JS let Monkey had a sniff....while she was playing her piano...
and ended up having a few sips

JS: "Eh I let u smell and have a nose only....not drink!!!!! -_-"
Monkey turned the other way and had another sip.....
JS: "Eh eh eh....I can still see u...."

our table was prepared for us to enjoy the almost 10 course dinner
:P and since honorable guest Prince C was around....
it ended up 12 courses?

Amuse Bouche of fish and daikon
topped with lemon zest, chives and kelp...
just lurve the umami taste

Pearl Blanc oysters....served au naturel
we ordered a dozen and guess who finished half of it????

our honorable guest can really eat :P

Hirame with Ooni and Botan Ebi
the giant sweet prawns were amazingly sweet with that creamy texture

yep all served RAW and no sauce nothing required
just on its own...so it has got to be superbly fresh

Capellini pasta with Baby Abalone
the abalone was cooked sous vide *pronounced Su-Vee* = vacuumed

the taste was excellent with that smoked-wood nose
and of coz excellent texture
think Chef Takashi used the juice to braise the pasta for a bit?
can't never guess how he created all these beautiful dishes

Ocean Trout with Cima di Rapa
that cima thingy was a special vegetable from Southern Italy
it's fr the broccolli family with a nutty taste

the star of this dish was still the ocean trout cooked confit in oil?
guessing again :P

this one was not in our degustation menu....we ordered it coz there was a HUGE REQUEST for it
:P
Wagyu beef tartare

Oyster with Truffle Consomme
really really really yummy!!!!!!
it was soooo sweet but consomme really take a lot of time to make

years ago, JS attempted tomato consomme and it took him 8 hours to make
and Monkey took 5 minutes to slurp all down

actually I think it was less than 5 mins....
and he never attempted it again anymore :P

Chou Pointu with scallop
perfectly seared sweet scallops :)))))))))) with scallop juice foam???
Chou pointu = pointed head cabbage
it's fr France and the taste is different fr normal cabbage
it has got more bite and very sweet

Seabass with hijiki
the fish was from a cold country...hence the fattiness innit
one of the best fish of the nite :)
the black sauce on top was a type of seaweed

surprisingly the sauce was sweet and blended in so well with the fish which was just slightly cooked
well the fish was still cooking when served...so there's alwiz trick in cookin fish :))))
if u overcooked it...the meat will b tough but this one just melted in ur mouth

came a surprise fr the kitchen...wahahahhahaaha
Tuna tartare!!!!! with wasabi
think we r tartare freak lar!!! and yes we preferred tuna over wagyu :)))))))

we only had 2 bottles for the nite...
should have brought a small bottle of champagne...but we ran out of half bottles
think it's time to stock up on half bottled champagnes again...
Baby Krug????

Grilled wagyu with Kinome
the outer part of the beef was so crusty just the way we wanted it
and medium + pink on the inside :))))))))))))

Kinome is a type of japanese herb...picked during Spring
it has a lemon peppery citrus minty taste
usually at selected Japanese Restaurants, u'll find a few pieces in your soup
very clever of Chef Takashi to match it this way

bcoz Clever Us ordered tartares and had too much beef...we couldn't finish this wonderful dish
and later bcame our supper...
hiak hiak hiak

 

lime granite with sweet figs
just to cleanse ur palate before dessert

really really sweet and aromatic Japanese Strawberries with diplomat cream
topped with some crunchy I dunno wat and mint leaves
and vanilla ice cream in the middle

JS is not really a cake person
well u can tell fr the look of his face

okie now smile and pose as though u received a big plate of GOLD~~~~~

and blow slowly so I can capture it
dunno y he blew it as though the cake was full of candles

yes now u can cut for all of us

Eppy Birthday and lurve u heaps!!!!!!

Bday Boy usually get a lot of photo op
wif I-Ching who came all the way just for this :))))))

nice!!!!!!! :)))))))))))

and came another pretty cake fr Cilantro :))))))

y is he looking so shy here? :P

coz the lovely staffs were doin an accapella for him
wahahahahhahahahahaha
*dear Jason....all of us missed u dearly....u should b doin accapella here too!!!!*

ok now hold it and blow slowly so I can capture this again....
oh well...the pic looked so fake :P

Moist Chocolat & Banana cake

JS: "Piak Monkey!!! wait...I need a pic!!!!!"

okie again..one more time...Moist Chocolat & Banana cake

*minus Monkey's tongue*

dear Prince C & I-Ching.....tq for coming :)))))

 

Thank u to Chef Takashi Kimura for everything
it was superb!!!!!
despite all that happened last week in Japan, he did not let emotion to conquer him professionally
*amazing :))))*

We pray for you that your family in Japan will be fine...and u have a safe trip back to Japan to see ur them
our thoughts are with u alwiz
:)))))))))))

Thank u to Puji for the arrangement and service :)))))

well everyday is a celebration....
so treasure every moment folks...
and again I have to say this....Life is too short to drink bad wines
coz it's like throwing a good bottle unto the wall
:)))))))))))))

Cilantro Restaurant & Wine Bar

Micasa All Suite Hotel,
368-B, Jalan Tun Razak,
50400 Kuala Lumpur.
Tel: 603 2179 8082
www.cilantrokl.com.my