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Poking through the revised menu at The Point, Medan Damansara; we discover Chef Bryan Tan’s palpable fascination for experimenting with unique techniques.
Housed along the culinary row of Medan Damansara, one-year-old The Point wears many hats. It’s a bar cum casual dining room and is making a mark with its brunch, oyster, sake, whisky, wine and live band medley.
A private dining area at The Point
The underlying concept here is unapologetically fusion employing unique cooking techniques. The kitchen team led by Chef Bryan Tan brings into play Western techniques to present Japanese- and Thai-inspired cuisine.
Chef Bryan Tan
The team is always hard at work, reinventing the offerings at this establishment. They recently updated the menu and we popped in to sample some of its refreshed, perennial favourites.
“One of the unique techniques we often use is sous vide, which is to cook most our meat in bags at a certain temperature in a water bath and then finishing it in the oven. The other unique one is that we brine our meat in a liquid consisting of dry herbs, water and salt,” stated the 27-year-old chef with much enthusiasm.
Our first course – the citrus-infused salmon with pickled daikon, coriander and seaweed pesto, salmon roe and ginger lime vinaigrette – was a fresh fusion culinary experience. For big flavour, the condiments sure pack a punch and play a beautiful harp on the palate.
The first entrée, cold angel hair pasta with truffle and caviar, was both light and pleasing while the petuna ocean trout with 62 degrees Celsius egg yolk, truffle and salted kelp, roasted sesame salad and wasabi soy toast is an out of the ordinary dish.
Why 62 degrees Celsius? “This technique allows the egg yolk to be poached and not overly cooked, and the creamy texture of the yolk complements the trout and works also as a sauce,” explained Chef Bryan.
The seared Black Angus tenderloin with braised shitake, pickled shimeji, asparagus and baby corn on a bed of sweet potato puree drizzled with garlic jus is a grand meal with many layers of flavours and textures on a plate. You need a huge appetite to take on this one.
The slow-roasted chicken with roasted potatoes, fried quinoa and French beans and curry leaf-infused butter cream is said to be a crowd favourite. The chicken was tender to the bite and the potatoes were absolutely scrumptious.
Having tasted a wide range of flavours and filled to the brim, we decided to pass dessert. Chef Bryan is currently perfecting his skills in this department and is in the midst of expanding the sweet offerings beyond “dessert of the day”. Watch this space!
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