The Point @ 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 & chairs.

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 & wonton chips (RM32 before taxes).


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

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

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 & 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 & braised onions & 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.