Monday, March 24, 2014

The Point @ Kasah, Medan Damansara

The newest restaurant on Medan Damansara's Kasah row seeks to stand out with a menu of elaborate recipes that showcase admirable ambition, even if the food isn't complemented by the bar-like setting with less than comfortably high tables & chairs.

We have to offer a measure of support for any kitchen that tries to tackle a complicated concoction like ginger-cured hiramasa kingfish sashimi with prawn remoulade, kaffir lime & wonton chips (RM32 before taxes).


Seared sea scallops with cauliflower puree, Chinese sausage crumbs, Asian coleslaw & yakitori sauce (RM36). The Point's menu nicely balances Western & Eastern flavours in thoughtfully textured preparations.

Even the pub grub displays a degree of difficulty that's appreciably high, evidenced by The Point's signature Scotch eggs (RM10), fresh & runny _ not cold & thoroughly boiled _ wrapped in pork mince & bacon, served with chilli-caramel sauce.

The tapas selection is diverse; this skilfully executed soft-shell crab mini-burger with Sriracha mayo (RM12) could prove popular.

Chicken isn't mundane at The Point: Sous-vide fowl meat with celery ribbons, confit cherry tomatoes, house-made bacon jam & lemongrass sauce (RM40). The chicken could be even juicier, but the sum of these components still works effectively enough.

Twice-cooked duck leg with mixed mushrooms & braised onions & carrots in soy broth (RM38). All in all, The Point is a welcome entry to KL's F&B scene, mainly because we do like the direction toward which its chef seems to be striving.


The Point Bar & Dining Room
First & Second Floor, No. 122, Jalan Kasah, Damansara Heights, Bukit Damansara, Kuala Lumpur
Tel: 03-2011-8008


This restaurant is available for bookings under TABLEAPP, which enables customers to make instant reservations at Malaysia's top restaurants, while saving time and money in the process. Reserve your table at this restaurant by clicking here.


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18 comments:

  1. i am new to scottish eggs, these look like they are perfectly done, who doesn't like runny eggs eh? :P

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    1. Ken: oh ya, scotch eggs are much more commonly hard-boiled, served as bar food or as picnics, and usually not freshly cooked to order, so the ones here are an interesting change from that :)

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  2. Ooooo...duck! Yum! Yum! I've never tried Scotch eggs before - I'm sure I'd love it. I love all eggs!!! Oops!!! LOL!!!

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    1. Suituapui: heheh, ya, a lot of tempting fowl-related ingredients here, from the duck to the chicken to the eggs :D

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  3. The hiramasa sashimi, seared sea scallops and twice-cooked duck leg catches me eye...but too bad on their bar-like seatings which can be cumbersome to some =)

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    1. Ulric: yeah, there are so many temptations on the menu here (there are some pork dishes that i wanted to try, but they were not available that night) ... and yeah, i'd prefer if there were proper dining tables here, but i assume they're trying to maximise the use of the space :)

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  4. The decor is crisp and clean...and the duck leg dish looks really sumptuous!

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    1. Linda: oh yes, i'm definitely a fan of duck dishes! :D

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  5. Sashimi and scallop, these are in my to-eat-list! Hehehe.

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    1. CK: heheh, ya, those two dishes were quite enjoyable :D

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  6. I also like the first two dishes - the hiramasa and scallops! I don't mind bar stool eating as long as the food is good.

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    1. Baby Sumo: oh yeah, i could resist ordering those items, and i think they're worthwhile. heheh, true, i guess this place might be aiming for more of a lounge-y feel :)

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  7. I like all the dishes, looks very nice, except for the twice cooked duck.

    It could be just my prejudices though, but does the texture taste alright? I've seen people butcher this dish by making the skin soggy instead of crispy.

    The other dishes look absolutely spot on though! It's certainly very complex with lots of techniques, from your description too!

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    1. Huai Bin: heh, you're actually right that the duck was my least favourite of these dishes. the skin was actually not bad, but the meat was not quite as tender and flavoursome as we might have preferred. but ya, this kind of duck recipe can be tricky, and it might hinge on the original quality of the duck in the first place. i liked the other dishes, especially the scallops :)

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  8. wah not bad huh they can make scotch eggs with a runny yolk. I am trying to make the same thing here too one day.

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    1. Eiling: haha, yeah, this was a pleasant surprise compared to all the other scotch eggs that we've had. good luck with your efforts, ya :)

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  9. Runny scotch eggs? The scots would wage war if they knew!

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    1. YouHadYourLunch: haha, i had a suspicion that might be the reaction! :D

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