More good food abound in this little space of mine on the world wide web. This time around I had the good opportunity to dine at The Point Restaurant & Bar @ Damansara Heights, Kuala Lumpur and try out their latest menu. Featuring innovative dishes in fusion style that are inspired by the Local, Asian, European and Mediterranean flavours, I tried their numerous offerings, and it did excite me. Check out what we had that evening.
|The Point Restaurant & Bar @ Damansara Heights, Kuala Lumpur|
The Point Restaurant & Bar Kuala Lumpur
No 122, 1st & 2nd Floor, Jalan Kasah
Damansara Heights, 50490 Kuala Lumpur, Malaysia
Tel : 603-2011 8008
Business Hours :
Wed – Sun (brunch) 11:30 a.m. – 2 p.m.
Mon – Sun (dinner) 6 p.m. – 10:45 p.m.
Bar 5 p.m. till late daily
|Dine in style and comfort at The Point|
Modern, sophisticated, exquisite. These terms comes to mind when dining at The Point KL. From 26th February 2016 onwards, diners will see a new menu at The Point KL which consists of dishes taking a refreshing mix on the Tapas, Brunch, Dinner, and Dessert selections. We tried some the other night, and it was good.
|Soft Shell Crabs (RM29)|
Love how the Soft Shell Crabs were presented, on a platter looking delicious. What makes this dish even more interesting is the fact that it's coated with salted egg yolk. Together with the curry leaf infused cream sauce, this dish left me wanting for more.
|Truffled Cold Angel Hair (RM30)|
How luxurious can you get? With a background of French and Italian culinary, Head Chef Kua Jin Hao showcased his creative touch to the new dishes, including this signature crowd favorite Truffled Cold Angel Hair paired with exquisite Avruga Caviar. I don't get to savour caviar that often, and having it with this delectable dish, tasty!
|Bah Kut Teh (RM47)|
Another first for me, this deconstructed Bah Kut Teh captivated me. The soft and tender pork belly is slow cooked for 12 hours, served with quinoa, pak choy, garlic and chili padi soy glaze, topped with crispy mushroom tempura as garnishing. I call this a western take on our usual Chinese version of the Bah Kut Teh.
|Sous vide Chicken Thigh (RM38)|
Poultry lovers must try The Point's Sous vide Chicken Thigh. One whole piece of tender chicken thigh is used, doused in percik sauce that you won’t soon forget. Good stuff, going well with the mash potatoes, asparagus and quinoa crisps.
|Pan Seared Black Cod (RM62)|
Perfectly seared, the Pan Seared Black Cod is served with moked caviar dressing, asparagus, mushroom fritters and balsamico. I just love how the cod fish literally falls off when cut with a fork. Gastronomic delight indeed. The launch of the latest menu is in conjunction with The Point KL's second anniversary which falls in the month of March.
|Surf and Turf (RM32)|
On top of the Tapas, Dinner and Dessert selections, The Point KL serves some really good brunch dishes available from Wednesday till Sunday, 11:30 am to 2 pm. Shown above is one of those delightful dish, the Surf and Turf, a combination of corned beef burger with deep fried crayfish and dill mayo as well as Mesclun salad and chips served at side. Do remember to ask the staff about their Daily Brunch Set Special, which goes for only RM20++ with 1 meal and 1 drink available every Wednesday till Friday.
Don't miss out on their Big Breakfast as well, for those with a hearty morning appetite. The platter contain pork sausages, pork bacon, prosciutto, poached or scrambled eggs (according to preference, you get to choose), and accompanied with brioche and hash brown.
|Mille-feuille Ricotta (RM26)|
A perfect ending to a good meal out at The Point Restaurant & Bar @ Damansara Heights, Kuala Lumpur came in the form of some sweet dessert. We were served with the classic Mille-feuille Ricotta which was beautifully presented with layers of puff pastry that filled with ricotta cheese, peach and berries. The next time you're in the vicinity of Damansara Heights, do drop by The Point KL for some good fusion styled dishes.