High above Kuala Lumpur, a culinary gem awaits those in search of refined indulgence and unforgettable views. Sabayon at EQ Kuala Lumpur is a fine-dining sanctuary that offers more than just a meal; it’s a masterclass in modern European cuisine served 51 floors above the city.

With its luxurious rose-gold interiors, ambient lighting, and breathtaking vistas of the Petronas Twin Towers, this award-winning restaurant delivers an unforgettable evening steeped in style and flavour. As part of EQ’s celebrated hospitality, Sabayon continues to be a destination for discerning diners seeking culinary artistry and impeccable service.

Now, Sabayon is raising the bar once again with its newly launched Spring/Summer 2025 dinner menu. Crafted by Chef de Cuisine Steve Ariffin, the menu is a celebration of premium ingredients, sophisticated flavours, and sustainable practices.

The chef draws inspiration from both Malaysian produce and globally sourced delicacies to craft seasonal menus that highlight his mastery of taste, texture, and presentation. The result? A journey through culinary creativity, set against one of the most dramatic backdrops in the city.

We had the pleasure of experiencing Sabayon’s new Le Dégustation menu, an 8-course showcase of Chef Steve’s culinary prowess. The evening began with an amuse bouche, small bites that hinted at the elegance to come. Then came the Petuna Trout, a decadent combination of smoked trout and Scottish salmon rillettes served with pickled cucumber and crème fraîche on top. Delicate and balanced, the dish offered a refreshing introduction with just the right amount of richness.

Next, the Goose Liver course delighted with its interplay of textures and sweet-savory contrast. Caramelised apple added a bright acidity to the rich foie gras, while a crisp brioche and slightly bitter red endive gave structure and depth.

Pasta lovers will find joy in the Buckwheat Pizokel, an unexpected standout of the evening. A traditional Swiss dish that resembles soft gnocchi, Sabayon’s version elevated it with the nutty complexity of 32-month-aged Parmesan and an earthy truffle jus. Rich, comforting, and deeply aromatic, it offered a grounding counterpoint to the more delicate courses.

The Lobster Bisque arrived next, featuring a quenelle of lobster set in a deeply flavourful broth, garnished with baby sorrel. The bisque was savoury with a hint of sweetness, and the quenelle added a luxurious texture. A refreshing palate cleanser of raspberry sorbet with compressed pear and champagne foam followed, resetting our palates for the main course.

For mains, we selected the Wagyu Sirloin, cooked to perfection and served with potato fondant, a classic Bordelaise sauce, and baby carrots. The beef was tender and richly marbled, while the sauce added a glossy, wine-kissed finish. Last but not least, dessert was equally memorable. We opted for the Mango Carrot, a vibrant corn tart topped with mulberries and an inventive mango-carrot sorbet. Fruity, subtly sweet, and beautifully plated, it brought the meal to a refreshing close.

The Le Dégustation menu offers a full showcase of Chef Steve Ariffin’s culinary mastery, with a thoughtfully curated five-glass wine pairing available for add-on. For those seeking a lighter but equally refined option, the Le Petit menu presents a refined selection that includes starters like goose liver or Wagyu carpaccio, an optional lobster bisque, and a choice of mains ranging from lamb and chicken to tiger grouper or Wagyu, finished with a polished dessert.

Vegetarian diners aren’t left out either. The Le Végétarien menu is a thoughtfully curated celebration of seasonal vegetables and modern technique. Highlights include a velvety vanilla-scented parsnip velouté, Swiss buckwheat pizokel with hazelnut butter and truffle jus, and a bright mango carrot sorbet served on a corn tart.

If you’re celebrating a special occasion or simply in the mood to savour one of Kuala Lumpur’s most elevated dining experiences, Sabayon’s new Spring/Summer menu is an impeccable choice. Come for the view, stay for the flavours, and leave with memories of a meal that’s nothing short of extraordinary.

Sabayon at EQ

Address:Level 51, EQ, Equatorial Plaza, Jln Sultan Ismail, 50250 Kuala Lumpur, Federal Territory of Kuala Lumpur

Opening hours:
Monday – Saturday (6pm – 11pm)
Sunday (12pm – 2:30pm | 6pm – 11pm)

Contact: +603 2789 7777 | +60 3 2789 7839 | WhatsApp +6012 583 5319

W eqkualalumpur.equatorial.com | I @eqkualalumpur | F EQ

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