Review: Brunch at The Point, Damansara Heights

Brunch-hunters seeking a surprising destination for their favourite meal can now check out The Point, where a talented team whips up creatively unique recipes in satisfyingly hearty & beautifully presented portions, every Wednesday through Saturday.

Poached Eggs with Jamon Ham

Poached eggs are crowd-pleasing at many cafes, but The Point takes things up a notch by pairing these runny-yolk pleasures with savoury slices of jamon iberico cured ham, topped with asparagus & truffle-scented hollandaise sauce on English muffins. One of KL’s most luxurious twists on Eggs Benedict, pretty much worth the RM32 price tag.

Lobster and Egg Roll

Prefer seafood instead of meat? Try the lobster roll alongside citrus-cured salmon with poached egg, asparagus & hollandaise on muffins (RM30). Lovably luscious; a delicious definition for a dynamic duo.

Corn Fritters with Poached Eggs

Need even more poached eggs? Here are two, buried beneath a mound of corn, tomato relish, rocket leaves & crunchy veggies, cushioned by slabs of corn fritters (RM23). Talk about a corn-ucopia.

Pulled Pork Sandwich

Hot-blooded carnivores will love this behemoth of a pulled pork sandwich, crowned with stirringly succulent meat, coupled with coleslaw & fries (RM27). Note: The crusty bread would be tasty even on its own.

Chicken Karaage Burger

Also a protein powerhouse: Chicken karaage burger (RM25) with The Point’s kitchen-made pork bacon jam (chunky & potently flavourful), a sunny-side-up & wasabi mayo. A bright idea for a brunch burger.

Buttermilk Waffles

Finish on a sweet note: Buttermilk waffles, scrumptiously crisp & smoky, with ice cream, berries, bananas & other fruits. RM23.

Beverages

Enjoy brunch with The Point’s coffee …

… or even better, house wine that’s available by both the glass & the bottle …

… or cocktails like the Lycheetini & Pink Margarita (RM30).

Many thanks to Jean & her team at The Point for inviting & hosting us for this meal; the restaurant’s brunch is currently available four days every week, 11:30am-2:30pm, Wednesday – Saturday.
Earlier entry on The Point’s dinner menu: March 24, 2014. (Dinner is served Monday – Saturday)