The recent visit of Chef Alex Dilling to EQ Kuala Lumpur’s Sabayon was a most remarkable treat for Malaysians. To secure a reservation at Chef Dilling’s eponymous two-Michelin-starred restaurant back in London is a coveted experience, to say the least. Yet, EQ has managed to bring that world-class experience directly to our doorstep, providing local diners with the rare opportunity to savour his creations.
Chef Dilling’s career has featured some outstanding milestones, including a notable stint with Alain Ducasse—dubbed the high priest of French cuisine—and valuable experiences alongside Didier Elena and Tony Esnault at Adour in New York. He ultimately decided to settle in London, where he now serves as Chef Patron at his own celebrated restaurant at Hotel Café Royal in London, renowned for its intimate ambiance with just 11 tables.
During Chef Dilling’s takeover in EQ, the chef showcased modern interpretations of La Cuisine Classique, emphasising contemporary elements that enrich the timeless flavours and techniques cherished in traditional French cuisine. “EQ x Alex Dilling is about the modern aspects of what we do in the classics,” Dilling said. “The biggest inspiration in food is always the product—what’s in season, what we want to do with it, and how to challenge ourselves with techniques and different flavours.”
Chef Dilling’s past tenure as Chef De Cuisine of Caviar Russe in New York back in 2012—which later gained a Michelin star under his direction in 2013—proved his expertise and connoisseurship in caviar. His mastery was demonstrated in the introduction of the Aged Kaluga Caviar, a dish that was more than meets the eye. The stunning creation was designed in a caviar tin, packed with glistening pearls and a concealed layer of smoked Scottish salmon rillette just underneath. The smokiness of the salmon, combined with the brininess of the caviar, created a synergy of refined flavours, elevated further by pairing it with a fluffy crumpet and pickled cucumbers.
The Wild Mushroom Macaroni Gratin came next, a perfect example of harmonising strong flavours without overwhelming the palate. The dish was expertly prepared with 36-month parmesan and black truffle, along with the addition of vin jaune (yellow wine) that accentuated the nutty nuances of its ingredients.
Another standout was the Olive Oil-Poached Black Cod. Despite its apparent simplicity, Chef Dilling’s boldness shone through in the umami-rich essence of the smoked eel consommé enveloping the cod. Served with marinated turnips—which imparted a refreshing kick, and topped with a generous amount of caviar—the dish showcased the chef’s deep appreciation for finesse.
The moment we had all been waiting for arrived when Chef Dilling personally presented his signature Hunter Chicken. The dish offered a unique twist to Chicken Cacciatore, executed in a way reminiscent of Beef Wellington. The chicken breast, layered with mushrooms and wrapped in a delicate chicken mousseline, was accompanied by a traditional Albufera sauce, side salad, and pomme purée. This luxurious rendition of chicken exemplified gourmet comfort at its finest, and clarified how Chef Dilling swiftly earned two Michelin stars within seven months of opening his restaurant.
Before the meal came to an end, dessert was presented in the form of a Pedro Ximenes Sabayon, served with an intriguing sourdough ice cream and salted caramel. The subtle tang of the ice cream was the perfect counterbalance to its sweetness that made for a memorable conclusion to the menu.
This recent venture marked Chef Dilling’s debut in Malaysia. Those who missed out on this exclusive opportunity, however, can still look forward to further culinary marvels to come with EQ. “EQ has a long tradition of culinary innovation and a big focus on presenting memorable F&B opportunities to our guests,” said Gerard Walker, General Manager of EQ. “To have Alex with us portents well for a great year of exciting culinary discoveries.”
