2015 Menu at The Point, Damansara Heights: Review

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.

A Diverse Dinner Menu

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).

Try the Fowl

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.

Seafood

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

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.

Cocktails

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.