SeaPoint, an extension of the well-known steakhouse MeatPoint in Taman Tun Dr Ismail, Kuala Lumpur, is a newly established seafood restaurant in the same vicinity with a modern layout.
They specialise in thoughtfully sourced seafood delicacies, from grilled Ikan Bakar to juicy Tenggiri and Tilapia dishes.
Exuding a warm and inviting ambience, SeaPoint is an ideal venue for family dinners or gatherings with friends, offering top-notch service and commitment to quality. We liked their contemporary design elements that had the essence of a fresh, coastal theme. The addition of nautical motifs and comfortable seating contributed to the overall positive experience.
We were truly stuffed after dinner, but managed to find stomach space for chocolate bingsu and affogato with two scoops of vanilla ice cream drowned in a shot of hot espresso. It was a lovely blend of creamy sweetness and bold coffee flavour.
Going by the tagline “Eat & Travel Responsibly”. Ben Hor hosts a food and travel blog. Recognised by Google as Local Guide Level 8, he and his wife started their foodie journey in Penang before relocating to Kuala Lumpur. His food tales can be found at iambenhor.com.
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Royal Salmon Symphony Pasta – we opted for angel hair marinara which had a tomato base. The huge chunk of pan-seared royal salmon was the star of this dish. Not overdone, the texture was just right and the skin perfectly crispy as well (RM88).
Glorious Softshell Crab Pasta – we had the angel hair aglio olio pasta and it did not disappoint. The pasta was nicely al dente, firm to the bite. The soft shell crab was big in portion, delightfully crispy, but a little too oily for us. This also came with generous chilli flakes that gave a bit of heat to the dish (RM78).
Sotong Lemak Chili Padi – tender squid (sotong) cooked in rich, spicy coconut milk gravy. This dish paired well with rice, thanks to the thick and creamy broth (RM30).
Creamy Clam Euphoria had succulent clams that were big and luscious, cooked with a flavourful creamy sauce, accompanied by a slice of garlic bread. One of our favs of the night (RM68).
Ikan Bakar Daun Pisang – this was a big slab of stingray, marinated with a blend of spices, chili paste, soy sauce, turmeric and galangal. The fish is then wrapped in banana leaves to prevent sticking and help it retain moisture when being grilled over a charcoal fire. The highlight was the three signature sauces which accentuated the flavour of the fish – Sambal Kicap Manis (a spicy sweet soy sauce dip), Sambal Tumbuk (a pounded chili paste with dried red chillies, shallots, garlic and belacan) and Sambal Thai Style (sweet, vibrant and spicy).
Chocolate Bingsu Snow Ice – a delightful chocolate dessert made of finely shaved milk ice, topped with rich chocolate (RM15).
