Friday, September 2, 2016

2016 Menu: The Point @ Kasah, Bukit Damansara

Every visit to The Point is a voyage through a series of surprises, exploring the imaginative prowess of a restaurant that's been consistently creative since 2014 - we've experienced four meals here so far over the past two years, with the latest one proving a successful showcase of the artistry & adroitness of current head chef Kua Jinhao & his team.

There's plenty to tackle here, so come in eager to delve into multiple courses: Perk up the palate with the Truffled Angel starter (RM35), which melds delicate, silky textures with punchy flavours, weaving chilled angel hair pasta with the sweet succulence of raw amaebi & the brininess of avruga caviar, balanced by the tang of yuzu sauce & a lemony umami of soy-glazed jelly bits.

Can't fail with foie: The Point does right by this favourite refreshed with distinctive complements - a buttery brioche, blackberry reduction & pistachio crumbs. A flawlessly pan-seared rendition that dishes out sheer, sumptuously textured pleasure. RM48.

Various pastas are available; for creamy comfort, Finding Rosso (RM34) features spaghetti tossed in a sun-dried tomato sauce blended with olive oil & herbs, articulating a crimson reinterpretation of pesto, its dynamics accentuated by fleshy anchovies & crunchy pine nuts.

We rarely order cod fish these days, since there's a tired predictability to how it's prepared at most venues. But again, The Point performs a satisfying job in recasting a classic, putting the unerringly moist, flaky star of Atlantic black cod centre-stage in a swirl of balsamico, mushroom fritters & asparagus, crowned with smoked caviar dressing, wittily named Cod's Gift (RM65).

The journey takes a heightened turn with the meat courses: Lamb is a smooth, tender treat, herb-crusted & miso-infused, carried out to a medium-rare voluptuousness to sink your teeth into, a primal indulgence completed with a well-thought-out ensemble of truffled mash, pumpkin tempura, caramelised onions & plum jus. RM68.

We're saving what could be the best - pork - for last: The Suckling Pleasure is irresistible -  suckling pig marinated with white wine, salt & pepper  (RM52), cooked sous-vide in an oven for 12 hours, finished in high heat for a few minutes, yielding luscious mouthfuls of crisp skin, melting fat & achingly opulent flesh. Not for the faint-hearted; 25 portions are offered per day.

The one that haunts our dreams is the Reconstructed Bak Kut Teh (RM65), an elaborately playful take on Malaysian Chinese dry-style BKT - slabs of 12-hour-slow-cooked, herb-infused Spanish Iberico pork jowl & Vietnamese pork belly that sent us straight to carnivore heaven, accompanied by mushroom fritters (a substitute for yau char kway), quinoa (to replace rice), bak choy, garlic & a final sweep of a soy glaze tinged with cili padi. A recipe that merits consideration for hall-of-fame status.

Desserts & drinks display deliberate flourishes too: Reinvented sweet staples include Valrhona chocolate ice cream with thick mascarpone cheese, nut biscuits & salted caramel sauce (RM28) & liqueur-loving creme brulee laced with Baileys & kahlua (RM28), while recommended cocktails include the complex, refreshingly nuanced Spice Up (RM35; vodka, lychee liquor, orange juice, mango juice, lime juice, tobasco) & Peace Maker (RM30; vodka, mint leaves, sugar syrup, lime juice, egg white). Many thanks to The Point for having us back here.

The Point
122, First & Second Floor, Jalan Kasah, Bukit Damansara, Damansara Heights, Kuala Lumpur.
Open Mon-Tues, 630pm-1130pm; Wed-Sun, 1130am-2pm, 630pm-1130pm. 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. 
In return, users share photos of their experiences at these eateries, creating a new community of restaurant lovers.
For every transaction, at least RM0.10 will be channelled to a charity of the month.

Stay up to date: The Eat Drink KL newsletter is sent by email to subscribers every Monday; it's the Klang Valley's foremost weekly round-up of new restaurant openings, F&B promotions & other tasty tidbits.
Subscribe to Eat Drink KL Weekly for free via this following link: 
Note to subscribers on Gmail: The newsletter may be in the Promotions folder of your inbox.

Check out the latest edition of Eat Drink KL: 100 Favourites, featuring 100 recommended restaurants. This eBook is available to read or download at this link:

Buckle your seatbelts: Eat Drink KL is partnering with Uber to take restaurant lovers on new adventures across KL & Selangor!
If you haven't used Uber yet, it's time to begin! For new users, just follow the steps below to redeem free rides:
1. Download the Uber app from the App Store, Play Store or Windows Store - and register your Uber account.
2. Apply the code EATDRINKKL as your first promotional code & you'll receive 2 Free Rides worth RM30 each.
3. Request a ride through the app and ride for free to any destination (with two ride values of up to RM30 each).
Check out EAT DRINK, a new F&B website jointly run by The Expat Group (TEG) & Eat Drink KL. This website features all of our up-to-date reviews, plus exclusive weekly articles & a searchable database on restaurants in KL & Selangor:


  1. I've got my eyes on the desserts and the neatly spun sanggul-like truffled angel looks like something I would love to try.

    1. Suituapui: that truffled angel sure is eye-catching - it's got quite a potent flavour too, very punchy ;)

  2. The food looks really good, I want to try that Bak Kut Teh! And of course the foie gras, hehehe.

    1. CK: you chose my two favourite dishes here - the 'bak kut teh' and the foie gras :D

  3. Your description of these music to my ears! ;D I know what I want here...the tangy and lemony Truffled Angel, the flawless foie and the hall-of-fame BKT! :D

    1. Contact.ewew: that sounds like the right threesome to go with! personally i also like the suckling pork, though it could be a tad too fatty for some customers (whereas i like my pork to be as lusciously textured as possible) ;)