Are you passionate about fine dining?
How about it being served as fusion dishes created with innovative inspiration of European, Asian,
Mediterranean and local flavours?
Let’s climb up the narrow staircase to the hidden gem along Jalan Kasah:
With a significant location logo, we stepped in almost blurted out, “Do not judge the book by its cover”. Noted as one of the most sophisticated hidden gem restaurants at Medan Damansara, we never thought we would walk into such a fine place upstairs – about to be offered exquisite cuisines.
The Point presents a unique mix of dining experiences. The first floor caters to a more intimate dining setting whereas the second floor allows you to enjoy resonant music over a few drinks.
A refreshing start with a glass of ice blended lime & mint
Dinner started with some entree and they were very memorable:
Truffled Angel – RM35
Truffled cold angel hair, topped with sweet Amebi and Avruga Caviar
I personally love cold pasta and this would be the best I had so far. Every strand of the angel is infused well with the fragrant truffle oil. Perfect match to the amebi that is sweet & caviar that has hints of saltiness. Very delicious. Chris who is not a fan of cold pasta fell in love with it too.
Ohayou Hokkaido – RM48
Pan seared hokkaido scallops, served with cauliflower puree, bacon crisp, kelp soil, truffle & veal reduction.
Fresh Hokkaido scallops! with the perfect bouncy texture and seared nicely & nicely truffled!
Atlantis Laksa – RM31
Prawn and Crab croquette, breaded & deep fried, served with ‘Laksa’ Coconut Broth & Salmon Roe
We thought we’re going to be served Laksa in a bowl!
This version of laksa definitely surprised us!
Be wow-ed by their creative main dishes too:
Reconstructed Bak Kut Teh – RM65
Heavenly 12-Hour slow cooked ‘Bak Kut Teh’ infused Iberico pork jowl & pork belly, served with quinoa, bok choy, garlic & chili padi soy glaze, topped with mushroom fritters
Have your Bak Kut Teh the modern way! Love how the young and creative chef uses mushroom fritters to replace deep fried Chinese crullers. And instead of serving white rice, they uses quinoa for the less-guilt effect. Haha.
Pink Point – RM55
Al dente angel hair pasta, tossed with Mentaiko sauce, served with pan roasted Norwegian salmon & Avruga caviar
A very creamy portion of pasta bursting with flavours.
Per ‘Chick’ – RM42
Sous Vide Chicken Thigh, served with mash potatoes, asparagus, quinoa crisps & Malaysia’s favourite “Percik” sauce.
I usually watch a lot of sous vide method on Master Chef haha. And we’ve finally tried sous vide chicken at The Point! With this clever method, the chicken thigh will not be overcooked, retaining its moisture.
Milleficent – RM26
Layers of puff pastries, filled with mascarpone cheese, peaches & berries
The combo and presentation was great but we felt that the pastries weren’t crispy enough.
A-mousse Me – RM26
Oreo Cheesecake mousse served with mix berry coulis, accompanied with biscotti
We love this madly! Dip the fragrant and crispy biscotti into the oreo cheese mousse and fill your mouthwith all the delicious and not overly sweet texture.
The Point’s menu changes almost every 4-5 months and to cater for all tastes, and thus we are bound to find something to whet our appetite. And most importantly, they are providing one of the most elegant dining experiences in their contemporary style restaurant – innovative dishes, great cocktails, premium champagnes, wines and also cigars to pair.