I must say that we are quite a regular at the Medan Damansara/Jalan Kasah’s stretch of restaurants. However, we have never been to The Point. We tend to walk past The Point, thinking that it is a drinking place, without paying much attention to what it has to offer.
Thanks to a food review invite, we finally got to discover a hidden gem that offers some of the most exquisite flavours and innovative dishes.
The Point is a restaurant, a bar and a lounge divided into two floors. The first floor provides a more intimate dining experience whereas the second floor allows you to enjoy resonant music over some drinks.
Upon entrance we were seated very comfortably at one intimate corner. Great for some tête–à–tête or rather, some “us” time.
David, the restaurant manager gave us some drinks recommendations and boy, his recommendations were spot on. We love the The Point Warrior (RM45) so much! It comprises of VSOP, apricot brandy, creme de banana, angostura bitters close and cinnamon-infused smoke. The earthy sweetness and peculiar spiciness of cinnamon smoothen-ed the brandy. I love the mild oaky and smoky taste that lingers in my mouth after too.
Other recommendations include Spice Up (RM35). There’s Smirnoff vodka, lychee liquor, orange juice, mango juice, lime juice and tobasco all in one martini glass. I like how the tobasco creates a spicy after taste that lingers on the tongue.
For appetiser, we had the Hokkaido scallops served with cauliflower puree, bacon crisp, kelp soil, truffle and veal reduction (RM 46). The Point’s head chef, Kua Jin Hao is a very young and talented chap. I like how he incorporated some of the eastern influences into traditional European cuisines.
This wonderful appetiser is a great start to any meals. Seared to perfection, the Hokkaido scallops were plump, sweet, tender and meaty. I love the combination of cauliflower puree, kelp soil, crunchy nuts and a very flavourful truffle and veal reduction. The deep fried bacon strip resulted in a pretty mouth watering combination of crunch and flavour too.
See what I mean by pan-seared to perfection?
Pan Seared ‘Rougie” Foie Gras served with Blackberry Reduction, Brioche, Pistachio (RM 48). The velvety-soft foie gras paired really well with a blackberry reduction that gave it a refreshing life. However, I was hoping for a more fatty and melt-in-your-mouth kind of texture.
Suckling Pig 12 Hour Slow Cooked, Served with Plum and Balsamico (RM 52). I was not exaggerating when I said that the suckling pig is melt-in-your-mouth tender, full of flavour and makes an impressive display. So good when eaten together with a tangy plum sauce and balsamico dressing.
What happens when bakuteh is given a westernised facelift? The answer is a 12 hour slow cooked pork belly, served with quinoa, bok choy, garlic and chlli padi soy glaze, topped with mushroom tempura. Quinoa replaces the rice, while mushroom tempure replaces our favourite yao char kuay.
The meat was so tender and the flavourful herby gravy is fully absorbed into the meat. It was a very interesting experience indulging on my favourite Malaysian dish in such a comfortable setting. It was like having a refined version of something that we are already very familiar with. Even the mushroom tempura’s batter is made very similiar to yao char kuay’s 5 spices powder flavour. A great dish overall.
Surf & Turf in the form of a burger? Try the corned beef burger, deep fried crayfish, dill mayo with mesclun salad and chips (RM 32). It is available in The Point’s brunch menu.
We will definitely come back for their interesting array of cocktails, hokkaido scallops, suckling pig and bakuteh.
Address: 122, Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
Phone: +60 3-2011 8008
Dinning : Brunch: Wednesday – Sunday, 11.30am – 2.00pm
Dinner: Daily, 6.00pm – 10.45pm
Bar: Daily, 5.00pm till late