It was my first time to The Point KL Restaurant & Bar as they were launching their latest menu. It also happened to be their 2nd anniversary in March. Well, I guess that’s about the right time to refresh the menu.
Available since end February 2016, there are numerous refreshing takes on the Tapas, Brunch, Dinner and Dessert selections. Well known for their signature style of local, Asian, European and Mediterranean items, the new fusion-style dishes take on certain unique twists from the varied flavours.
Brunch is served from Wednesday to Sunday at 11.30am till 2pm. We sampled several dishes from the brunch menu…
Big Breakfast (RM28) – this is a porky joint so diners get to enjoy a pork sausage, real bacon, prosciutto and a choice of either poached or scrambled egg accompanied by hash browns and brioche.
Yes, it’s a porky platter!
Portobello Mushroom & Mozzarella Croquette (RM28) – a good choice for vegetarians. The platter spots a huge breaded and deep-fried Portobello Mushroom stuffed with mozzarella cheese and this is flanked by hash browns, brioche and a glorious 62c sous vide egg.
Love the thick Portobello Mushroom, just divine!
Surf & Turf (RM28) – now despite its kinda misleading name, this is actually a burger. In between the toasted halves of the bun, you’ll find a big piece of deep-fried crayfish which is really delicious and corned beef patty slathered with dill mayo and served with mesclun salad and chips on the side. This unique burger is recommended, for sure.
Surf & Turf
Golden Cups (RM29) were actually soft shell crabs with a tantalizing salted eggyolk coating and drizzled with a creamy sauce infused with curry leaves. Prettily presented atop lettuce, use your fingers to pop the entire ensemble into your mouth and enjoy.
Soft shell crabs buns
We went on to the Entrees…
Prawn & Crab Croquette (RM31) – the croquette was just average and I’m not sure if the creamy “laksa” coconut broth elevated it much. The globules of salmon roe was a nice touch but were quite lost in the thick texture of the croquette and the rich laksa broth.
Prawn & Crab Croquette
Truffled Cold Angel Hair with Avruga Caviar (RM30) – this was the best dish for me that evening. Everything was perfect – the thin pasta had the right al dente texture, the truffle was totally beguiling and the caviar, now what can go wrong with Avruga, right?
Truffled Cold Angel Hair with Avruga Caviar – my favourite!
Suckling Pig served with plum and balsamico (RM52) – on the other hand, I thought this was rather disappointing. The two minuscule pieces of underwhelming suckling pig didn’t quite live up to expectations, taste and price-wise.
Suckling Pig
Citrus Cured Salmon Carpaccio (RM42) – personally, I felt the 62c egg was like an intruder in this dish. The citrussy salmon carpaccio would have been just fine to hold court with the salted kelp and truffled toast with a little help from the wasabi mayo. I love poached eggs, don’t get me wrong but I think it just wasn’t necessary here.
Citrus Cured Salmon Carpaccio
Let’s move on to some of the Mains…
Pan Seared Black Cod (RM62) served with smoked caviar dressing, asparagus, mushroom fritters and balsamico.
Pan Seared Black Cod
Reconstructed Bak Kut Teh (RM47) – I’m not sure if it should be “deconstructed” to describe this? The restaurant’s Head Chef, Kua Jin Hao has taken every element of a typical bak kut teh and interpreted it in a totally different way. So this fusionistic Bak Kut Teh is served with quinoa, bok choy, garlic and chilli padi soy glaze and topped with mushroom tempura. Purists – what say you?
Reconstructed Bak Kut Teh
Chicken in Percik Sauce (RM38) – sous vide chicken thigh served with mashed potatoes, asparagus, quinoa crisps and perch sauce. A commendable effort of the chef to showcase our local percik in a fine-dine concept.
Pasta lovers would be pleased with these dishes, I think…
Halibut Fish Linguine (RM28) – tossed with cream, asparagus, parsley and Grana Padano cheese
Spaghetti Rosso (RM28) – tossed with sundried tomato pesto, anchovies and pine nuts. This was my favourite pasta!
Desserts were nothing out of the ordinary except for the Creme Brûlée which was a bit more interesting, thanks to the infused kailua and Bailey’s.
Creme Brûlée (RM25)
Mille Feuille Ricotta (RM26)
Chocolate Fudge (RM25)
The restaurant also boasts some exquisite wines to be paired with the meals. The first floor is the restaurant with its more intimate dining setting. The 2nd floor is a bar where guests can chill-out and enjoy music.
Cheers!
THE POINT KL RESTAURANT & BAR
122 Jalan Kasah
Damansara Heights
50490 Kuala Lumpur
Tel: 03-2011-8008