As the year draws to a close, the final stretch welcomes a new set of seasonal dinner menus curated by Sabayon at EQ Kuala Lumpur, bridging East-West at its finest with premium produce, celebrated specialities, and signature recipes. The culinary team’s quest across the eclectic terrain of Malaysia is represented in such dishes like the succulent tiger grouper, fished from the shores of Langkawi, and the Sarawakian-produced fragrant peppers served alongside the lamb loin.
This time, the sky-high fine-dining establishment is offering three types of menus—the four-course Petit Du Jour that begins with a flute of bubbly Bottega Gold prosecco; the five-course vegetarian Greener Pastures guide featuring selections of burrata cheese and tomatoes from Cameron Highlands; and the comprehensive seven-course Le Degustation sequence, which stimulates the palate with a rising wave of flavour profiles. For those seeking an elaborate dining experience, the third featured menu covers all bases, starting with a sparkling-laden vessel of Veuve Clicquot champagne and a trio of amuse-bouche: a spring seafood tart garnished with edible flowers and micro herbs, a golden-brown potato pave topped with glossy pearls of ikura and small dollops of sour cream, and spicy cauliflower hugged between crispy bread.
Next is a serving of salmon rillettes, combining freshly cured salmon and smoked Norwegian salmon, with pickled cucumbers beautifully presented in a dainty round dish on the side. The foie gras, in contrast, appears rich but retains a certain lightness as it gently rests atop slices of ripe avocado accompanied by neat bundles of boutique salad. Among the three main course options, the wagyu steak MB8 (120g) stands out as a crowd favourite. The hot plate comes with a thick smear of truffle potato purée, a melange of vegetables, and is finished off with shaved truffles. Flanking the steak is a garden-fresh mixed greens salad.
Although the palate cleanser is often regarded as a lesser-known component of fine dining, it always brings excitement. Here, it lays out in a triangular glass of gin fizz, concocted with zero-alcohol Botanica Ginzero. Chef de Cuisine Steve Ariffin notes that the invigorating substance is based on personal taste; while it might be a tad overwhelming for the taste buds at first, it becomes increasingly agreeable with each subsequent sip. At last, no meal feels complete without a honeyed finish. The dark chocolate crémeux, with whiskey-infused chocolate ice cream and macadamia nuts, is quite possibly the sweetest star of the show.
To complement any of the menus, diners can opt for a three-cheese selection from the cheese trolley, coupled with wild kelulut honey and mulberry compote, as well as other additions including Gallagher oysters and first-rate caviar picks.
The new dinner menus at Sabayon are now available until the end of 2024. Dinner reservations are highly encouraged and can be made through WhatsApp at +6012 278 9239.
