Firstly, we sampled a couple of dishes from their Brunch menu. The Point KL is open for brunch from Wednesday to Sunday (11.30am to 2.00pm). The Portobello Mushroom & Mozzarella Croquette (RM28) was nicely done; the portobello mushroom has been stuffed with mozzarella cheese, then breaded and deep fried until the exterior was crispy and golden brown. The accompanying 62C sous vide egg was also beautifully done, however the brioche could be improved.
The Surf & Turf (RM32) features a corned beef patty topped with a deep fried crayfish, and dill mayo, as well as fries and mesclun salad on the side. An interesting, delicious take on a burger.
Next, we tried some of the new entrees on the menu. Salted egg yolk is all the craze right now, and Head Chef of The Point KL, Kua Jin Hao is serving it with soft shell crab. The soft shell crab is also topped with a curry leaf infused cream sauce an served on lettuce cups. This dish could be better if the salted egg yolk flavour was more intense.
Salted Egg Yolk Soft Shell Crab (RM29)
Prawn &Crab Croquette served with Laksa Coconut Broth and Salmon Roe (RM31)
My favorite dish of the evening is the Truffled Cold Angel Hair Pasta served with Avruga Caviar (RM30). The version here is good - it has a strong aroma and truffle oil taste ;)
The Suckling Pig (RM52) is slow cooked for 12 hours until it is meltingly tender. The portion is very small though.
The Citrus Cured Salmon Carpaccio (RM42) was served with a 62C sous vide egg, and truffled toast. This is an enjoyable dish, though I would have preferred it without the mayo (menu states wasabi mayo but I couldn't really taste the wasabi).
Moving on to mains, we had the pan seared black cod (RM62) served with mushroom fritters, asparagus, mashed potato and topped with caviar. The cod fish was nicely cooked, we enjoyed this.
The Bah Kut Teh (RM47) is the chef's take on a famous local dish, whereby 12-hour slow cooked pork belly is served with quinoa, bok choy and topped with enoki mushroom tempura. It would have been better if the pork belly was actually cooked in bah kut teh broth / spices, as the dish did not evoke any bah kut teh flavours for me. The saving grace was the garlic and chilli padi soy glaze which had a slight herbal taste to it.
We were then served three types of pasta - the halibut fish linguine (RM28), pesto prawn linguine (RM30), and Spaghetti Rosso (RM28). Overall, the pasta dishes were nicely cooked. Out of the three, we liked the halibut fish linguine best, which had a mix of spicy and savoury flavours. These pasta dishes are also available on the Brunch menu.
Halibut Fish Linguine - cream, asparagus, parsley and Grana Padano cheese
Pesto Prawn Linguine - basil pesto and deep fried jumbo prawn
Spaghetti Rosso - sun dried tomato pesto, anchovies and pine nuts
For dessert, we had the Mille Feuille Ricotta (RM26), Chocolate Fudge (RM25) and Creme Brulee (RM25). The two latter desserts were pretty good - the chocolate fudge was rich and dense, and served with creamy vanilla ice cream and pistachios. The creme brulee was infused with Kahlua and Bailey's - nice flavours and creamy, with the requisite hard caramel topping.
Opening times: Wed - Sun 11.30am - 2.00pm; Mon-Sun 6.00pm - 10.45pm.
Location: The Point Restaurant & Bar, First and Second Floor, No.122, Jalan Kasah, Damansara Heights, 50490 Kuala Lumpur, Malaysia.
Tel: 03-2011 8008
GPS Coordinates: 3.140110, 101.657509
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