Friday, July 3, 2015

2015 Menu: The Point @ Damansara Heights

The Point has evolved & matured over the past year into Medan Damansara's best-kept dining secret - head chef Bryan Tan, still only in his twenties, presides over an ambitiously imaginative kitchen that takes bold risks & delivers fascinating rewards.

The dinner menu is diverse - many customers might want to start with something light, like a refreshing angel hair pasta, served chilled with caviar, with an aromatic truffle-powered boost (RM30). But our favourite dish might be the Hokkaido scallops, precisely seared to straddle the balance between raw & cooked; each bite's a textural marvel, richly fleshy (RM36).

For fowl that's tackled with flair & finesse, we're fans of the fried quail with ravishingly nuanced Asian risotto, cucumber-mint salad & tangy coconut tamarind sauce (RM36) & the succulent slow-roasted chicken with potatoes, fried quinoa, French beans & a sumptuous butter sauce infused with curry leaves (RM40). Both underscore The Point's compelling choices in blending Western technique with Eastern flavours to create captivatingly unique masterworks with delicious, dynamic dimensions.

Fish enjoys tender-loving care - if you're looking for lusciousness, try the salmon in thick, citrus-infused sashimi chunks in an elegantly complex combo with creamy coriander-seaweed pesto, pickled daikon, salmon roe & ginger lime vinaigrette (RM32) or cooked with a crisp skin, still retaining its full moisture, partnered with pasta, mentaiko butter sauce & avruga caviar (RM55).

Meat matters: 'Char siew pork ribs' (RM42) prove to be finger-licking fun, illustrating The Point's inventiveness, with ham hock made sticky-sweet with chilli tamarind, coupled with shredded veggies & kimchi dressing. But if you're a carnivore who wants to dig in without handling bones, have the Black Angus tenderloin (RM98) - Herculean cuts of beef, juicily seared & served on a hearty, vibrantly colourful plate of sweet potato puree, braised shiitake, pickled shimeiji, asparagus, baby corn & garlic jus.

The Point is also cultivating a reputation for several very cool artisanal cocktails -  try The Point Warrior (RM45), comprising VSOP, apricot brandy, creme de banana, swirling with clove & cinnamon-infused smoke that adds a delightful depth to the beverage. Other recommendations include Spice Up (RM35; Smirnoff vodka, lychee liquor, orange juice, mango juice, lime juice, tobasco), Peace Maker (RM30; vodka, mint leaves, sugar syrup, lime juice, egg white) & Flavourism (RM35; Gordon Gin, mango juice, orange juice, fresh passion fruit, lemon juice). Many thanks to The Point's terrific team for having us here.

We're really happy to have The Point as one of our recommended restaurants on the new Eat Drink KL mobile app. Enjoy a 6 percent discount off your food cost when you use the app at The Point, any day, any time. Note: The Point closes on Sundays.

The Point 
First & Second Floor, 122, Jalan Kasah, Medan Damansara, Bukit Damansara, Kuala Lumpur
Monday - Saturday 5:00 pm - 1:00 am. Wednesday - Saturday 11:30 am - 2:00 pm.
Tel: 03-2011-8008


The Eat Drink KL mobile app is now available, connecting restaurants & customers to promote a positive spirit of community.
Every restaurant on this app rewards users with a 6 percent discount, instantly & conveniently, everyday, all day long. 
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For every transaction, at least RM0.20 will be channelled to a charity of the month.

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13 comments:

  1. I love pasta and this resto seems to sum up all i want! :) #NumNum

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    1. Stevevhan: i'm a maniac when it comes to pasta too! :D

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  2. Char siew pork ribs look real good. Wish they did not chop them into short one-inch bits like that though - I like them nice and long! :D

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    1. Suituapui: heheh, but yeah, i guess there are pros and cons for either non-sliced or sliced ribs :)

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  3. Lovely and elegant ambiance, the portions look just right and the presentations are very artistic! :)

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    1. Linda: i agree with all your points! :D

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  4. The dishes here look pretty and sound yummy. I will go for the scallop and char siew pork ribs. :D

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    1. CK: i think you would love the scallops too! :D

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  5. The food looks gorgeous....the Angus tenderloin (all cut up) is presented like a Masterchef plating! ;D

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    1. Contact.ewew: i like your description of it ... and yeah, it's such a beautiful dish! super-photogenic and also very tasty :)

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  6. I just had an awesome Hokkaido scallop at a new restaurant last evening, was amazed by the flavors either.

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    1. Ken: when great scallops are done right, they're so good! :)

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  7. Thanks to your reviews, we had one of the best meals ever last night!

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