Point 49 Restaurant
“Food on Point”
One of the things I love about writing these weekly articles is that I constantly discover places to eat that I had either never tried before—or in this case, didn’t even know existed. That’s one of the best parts of doing this. Between the suggestions from readers and the support of people in the community, I get steered toward some real gems.
This week it brought me to Walnut Beach Resort in Osoyoos, where I tried the newly revamped Point 49 Restaurant. And let me tell you—it’s absolutely on point. Pun fully intended.
Now, I can’t give you any opinions on what the restaurant was like before, because honestly, I didn’t even know the place was open to the public. And I’ve lived here nine years! But now that I do know—and after the quality meal I had there—I can confidently say it deserves a visit.
I stopped in on a Thursday afternoon and was joined by three gentlemen representing the resort and restaurant: Jared Sissons, the resort’s GM; Khazan Singh, the restaurant manager; and international veteran chef Bagyo, who has crafted an Asian-fusion menu with signature spins and bold flavours that set Point 49 apart.
They explained that the menu is built around local and fresh ingredients from the valley, but with a focus on offering something different than the “usual suspects” you’ll find at most restaurants in the region. That really resonated with me. I often tell new or struggling restaurants the same thing: if your menu looks like everyone else’s, you’re fighting an uphill battle.
Fifteen restaurants can all serve nachos or chicken wings, but unless yours are hands-down the best, customers won’t bother. On the other hand, if you’re the only place offering something unique—like, say, “Crispy Sticky Tofu”—suddenly you give people a reason to come back. And trust me, that tofu is one of the best appetizers I’ve ever had. Scratch that—it’s the best tofu dish I’ve ever had, period.
I’ll be honest: when they suggested I try tofu, a part of me died inside. I’m a 40-year-old man—correction, a 40-year-old carnivore. I didn’t fight my way to the top of the food chain just to become a vegetarian. But this dish genuinely changed my mind about what vegetarian food could be and whether I could survive without meat.
The plate came with five big pieces of tofu, each coated in a sticky, slightly sweet sauce that reminded me of teriyaki, served over a bed of Caesar salad. And not the bottled-dressing kind either—this was the real deal. Just last week I wrote about the importance of scratch-made Caesar dressing, so you can imagine how quickly I tasted it to confirm.
The flavours of garlic, good Parmesan, and quality olive oil were undeniable. No bottled dressing can touch that, and Chef Bagyo confirmed it’s all made in-house. Still, as good as the salad was, the tofu was the star of the show.
The first bite caught me off guard. I didn’t expect tofu to have any kind of satisfying texture, but the crispy exterior gave way to a soft, chewy centre that checked all the boxes. The flavour was rich and layered, the kind that keeps you going back for “just one more piece.” The highest compliment I can give? As a die-hard meat lover, I would 100 per cent order this dish again—and not miss the oink, cluck, or moo one bit.
The restaurant’s most popular dish – Mongolian Beef.
Sheldon Herman photo
Of course, I didn’t stop there. I also tried the Mongolian Beef, which happens to be the restaurant’s most popular dish, and it was excellent as well—tender, flavourful, and worth ordering. But since I spent so much time talking about tofu (something I never thought I’d say), you’ll just have to take my word for it.
To really drive the point home, I even went back the very next day and had the Español Breakfast Bowl. Between that, the tofu, and the beef, I can safely say Point 49 is worth visiting in the morning, afternoon, and evening.
The restaurant is open all year round, which is a bonus for locals looking for consistent options outside of tourist season. The staff at Walnut Beach are making a real effort to bring in the community and remind everyone that the restaurant isn’t just for resort guests.
On Fridays, they host wine tastings from 5–7 p.m. For $15, you can sample five different wines under the guidance of restaurant manager Khazan Singh, who just happens to be a fully certified sommelier. In plain English? He knows his wine inside and out, and he’ll make sure you do too.
So, the next time you’re craving something vegetarian—or just a dish that happens to be vegetarian and still leaves you full and satisfied—or if you want fresh Asian-inspired flavours with a lakefront view, make your way to Point 49 Restaurant at Walnut Beach Resort. They’re open seven days a week from 8 a.m. to 8 p.m., and until 10 p.m. on Fridays and Saturdays. Tell them Sheldon sent you.
Sheldon Herman is the author of the multi award-winning, international best-selling book The Tortured Traveller: How I Survived the Worst Vacation Ever, and has eaten his way through over 60 countries. This review was written independently and without compensation. Have a restaurant you’d like featured? Email [email protected].
