With only a handful of Michelin-starred restaurants in Malaysia, it’s not often that one gets to indulge in a meal by a chef of Michelin calibre in the country. Enter Alex Dilling, the Chef Patron of Alex Dilling at Hotel Cafe Royal, who will be coming to town for his guest residency at EQ’s fine dining restaurant, Sabayon, in June. Not only did his eponymous restaurant earn two Michelin stars in 2023, seven months after its opening, but it also nabbed the 14th spot on the list of the Top 100 Restaurants in the UK last year.
Located in London’s West End, the restaurant showcases Dilling’s take on French gastronomy, featuring an intimate, 34-seat dining room. Similarly, he will be bringing his modern interpretation of la cuisine Classique to Sabayon’s dinner service from 4 to 15 June 2024, limited to 50 guests a night.
For the unacquainted, the London-born, American-raised chef has worked with some of the biggest culinary stars in the industry. He cut his teeth under the tutelage of Alain Ducasse – the godfather of French gastronomy – before working with the likes of Didier Elena and Tony Esnault at Adour, which earned three Michelin stars in 2008 and two the following year.
The imminent EQ x Alex Dilling experience marks the chef’s first ever visit to Malaysia. It is part of EQ’s collaboration with Barons de Rothschild, in which the House’s Rare Collection Blanc de Blancs 2012 will be offered exclusively in Malaysia at EQ – complete with a bespoke presentation box that marks the hotel’s 50th anniversary.
“There is immense potential in Malaysia as a culinary destination, with the favourability of its exchange rate, exciting F&B scene, and award-winning hotels and fine dining restaurants like Sabayon. EQ has a long tradition of culinary innovation and a big focus on presenting memorable F&B opportunities to our guests. To have Alex with us portents well for a great year of exciting culinary discoveries,” said Gerard Walker, General Manager of EQ.
Ahead of his arrival, FirstClasse Malaysia had the exclusive opportunity to speak to Chef Dilling on his guest residency at Sabayon, his French training, and his love for caviar.
Hi, Alex! We’re stoked to experience your maiden showcase in Malaysia! How do you feel about this upcoming guest residency and is there anything in particular that you’re looking forward to here?
It’s my first time in Malaysia and I have always wanted to visit, so of course trying the local cuisine is going to be top of my list. I’m also looking forward to seeing the view from the sky-high kitchen at EQ!
When and how did you decide to develop your career in the culinary world?
I wanted to be a chef from my early teen years though my parents insisted I study, so I went to university and then onto culinary school in London. At home, as a child, I started perfecting sandwiches, then risotto, then moved onwards and upwards. The first major restaurant I worked for as a teenager was in New York for Alain Ducasse at The St Regis, who has been a great mentor for me. French cuisine has always been my style of cooking but here I really learned my foundation of true French gastronomy.
What can we expect from the EQ x Alex Dilling menu?
For such a special event, I’m bringing some of my classic dishes to the table including “Hunter Chicken” which we serve on the menu in London. We are also sourcing amazing produce – as much locally as possible and seasonal ingredients.
How has your training with some of the biggest names in French gastronomy, the likes of Alain Ducasse and Didier Elena, influenced your culinary journey?
It was amazing to work with some of the most influential French masters of cooking. I still look up to both of them today and will always carry a great deal of gratitude and respect to them.
Describe your personal culinary ethos and take on French cuisine.
I have a signature aesthetic to my food which is quite clean and elegant. I try and take a classic French dish and then make it my own. Again, using the most amazing and cared for products and not over manipulating them is also so important.
Earning a Michelin star is no easy feat, let alone retaining two. What’s your secret?
I’m not sure it’s a secret but dedication and hard work are imperative. Always keep improving and most importantly, build a strong, dedicated team and use the finest product you can source.
What are the quintessential French ingredients that you can’t live without?
Butter! My butter mash potato (or pomme purée) may have a high butter to potato ratio!
We’ve heard about your love for caviar. Do you remember the first time you tried it and why you fell in love with it?
I tried it first when working in French restaurants, and I was the head chef of a caviar house in New York which earned its first star and was creating all of its dishes around caviar. The flavours and textures of caviar are just incredible.
What are your favourite foods to pair with caviar? Conversely, is there anything you would never pair it with?
It works well with seafood and neutral dishes; I sometimes look at it as a seasoning to bring salt or acidity to a dish. Interestingly, one of the most loved dishes I make is homemade buttermilk ice cream with caviar. [Conversely,] I would never pair it with truffle – for me, the flavours don’t work and caviar is so special that it should be enjoyed on its own.
If you could only have three dishes for the rest of your life, what would they be?
Roast chicken with Caesar salad, Ham and cheese omelette, and tacos – I love Mexican food!
The EQ x Alex Dilling experience will offer two menus including a vegetarian option, which will showcase Dilling’s mastery with tomatoes, wild mushrooms, courgette and English peas. Meanwhile, his main menu will comprise aged Kaluga caviar with rillettes; wild mushroom macaroni gratin with 36-month aged parmesan and black truffles; olive oil poached black cod with smoked eel consommé; hunter chicken (his version of chicken cacciatore); and a sourdough ice cream with Pedro Ximenes sabayon to end.
The EQ x Alex Dilling menu is priced at RM1,200+ per head for dinner, while the vegetarian menu is priced at RM850+. For reservations, please WhatsApp +60122789239. For more information, visit EQ’s website.
Images courtesy of Alex Dilling and Sabayon