Review: The Point at Kasah, Medan Damansara

The newest restaurant on Medan Damansara’s Kasah row seeks to stand out with a menu of elaborate recipes that showcase admirable ambition, even if the food isn’t complemented by the bar-like setting with less than comfortably high tables and chairs.

Complicated Concoctions

We have to offer a measure of support for any kitchen that tries to tackle a complicated concoction like ginger-cured hiramasa kingfish sashimi with prawn remoulade, kaffir lime and wonton chips (RM32 before taxes).

Seared sea scallops with cauliflower puree, Chinese sausage crumbs, Asian coleslaw and yakitori sauce (RM36). The Point’s menu nicely balances Western and Eastern flavours in thoughtfully textured preparations.

Pub Grub

Even the pub grub displays a degree of difficulty that’s appreciably high, evidenced by The Point’s signature Scotch eggs (RM10), fresh and runny, not cold and thoroughly boiled, wrapped in pork mince and bacon, served with chilli-caramel sauce.

Tapas

The tapas selection is diverse; this skilfully executed soft-shell crab mini-burger with Sriracha mayo (RM12) could prove popular.

Chicken isn’t mundane at The Point: Sous-vide fowl meat with celery ribbons, confit cherry tomatoes, house-made bacon jam and lemongrass sauce (RM40). The chicken could be even juicier, but the sum of these components still works effectively enough.

Twice-cooked duck leg with mixed mushrooms and braised onions and carrots in soy broth (RM38). All in all, The Point is a welcome entry to KL’s F&B scene, mainly because we do like the direction toward which its chef seems to be striving.