My visit to The Point was a tasting that I was lucky enough to be invited to. Opened on Tang Lung
Street, the culinary oasis of Causeway Bay, this new casual Italian restaurant offers great value for money dishes using quality ingredients.
Chicken Lollipops with Honey BBQ Sauce ($78)
Roasted Wild Mushrooms with Olive Oil ($58)
Caprese – Fresh Tomatoes, Burrata Mozzarella and Basil ($98)
Thick Cut Fires with Hollandaise, Mozzarella, Cheddar and Truffle Oil ($58)
Carbonara ($118)
Roman Pizza with Parma Ham, Figs and Arugula ($138)
Pescatora – Mixed Seafood with Herbed Tomato Sauce ($138)
Smoked Salmon Deluxe Pizza with Herbed Cream Cheese, Hot Spring Egg and Caviar ($138)
Stone Oven Roasted Salmon ($148)
Rosemary French Spring Chicken ($168)
We started the evening with a few snacks of Chicken Lollipops, Truffle Fries, Wild Mushrooms and a Caprese, the standout for me was the Chicken Lollipops and Fries. The lollipops were crispy and juicy chicken wings turned out to make them into easy-to-eat finger food. Visually, the Caprese looked the most appealing but was a bit of a disappointment because the tomatoes lacked the vibrant meaty taste.
Specializing in made-to-order pizza, The Point uses a stone hearth oven to fast-fire their 3 minute pizzas at 300°C. Their pizza’s are a MUST TRY, my favorite was the Roman ~ the crust wasn’t super thin, but was very crispy, there was a good balance of tomato sauce and cheese and had the perfect combination of fresh toppings of figs, Parma and arugula.
The Point also features some Italian classic pasta dishes such as Carbonara, Vongole and Bolognese. None of which was a stand out for me though. For those who prefer some fish or meat, I recommend the Rosemary French Spring Chicken, which was succulent and moist.
The Point is a great casual place in Causeway Bay for a few friends to meet up and share some contemporary Italian dishes at a decent price point.
Dinner Cost: Tasting Event
Address: 52 Tang Lung Street, Causeway Bay / Tel: 2947 3866
Website: http://www.thepointhkg.com
Date Of Visit: Feb 26, 2015
