Twelve tables, a bar and the season's best

The Point’s wine selection is also extensive as its owners introduce rarely seen ingredients gathered from their travels.

WITH just 12 tables and a bar upstairs, The Point Restaurant and Bar in Medan Damansara, Kuala Lumpur promises diners an intimate setting, undivided attention and a menu that offers the best of seasonal offerings.

The offering of the month right now is fresh uni (sea urchin), which has a rich texture that is somewhere between poached egg and pate. And The Point’s kitchen has used its rich texture in dishes like pasta and meats to great effect. By and large, the menu is based on The Point’s existing offerings, but tweaked to match the dishes, according to owners Valerie Ong and Sam Tan.