Sabayon EQ, the contemporary European restaurant at the award-winning EQ hotel, has introduced its newly refreshed seasonal La Dégustation menu, featuring a delightful fusion of premium Malaysian ingredients and luxurious imported delicacies.
This culinary experience promises to captivate diners with an East-West blend of flavours, meticulously crafted by the talented culinary team.
Read more: The Fat Frog Langkawi: A Plant-Based Paradise
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7-Course Sabayon EQ La Dégustation Menu
The chefs at Sabayon have explored the highlands and lowlands of Malaysia, carefully sourcing natural ingredients that bring an authentic and distinctive touch to their creations.
From the fresh, flaky tiger grouper from the waters of Langkawi to the fragrant Sarawak pepper, each dish tells the rich story of Malaysia’s diverse culinary heritage.
La Dégustation Menu at Sabayon EQ
Sabayon EQ’s La Dégustation menu unfolds as a seven-course celebration of craft and indulgence, priced at RM798. The experience begins with a playful medley of amuse-bouches, each a delicate prelude that awakens the senses and hints at the artistry to follow.
What comes next is a slow build of flavour and form: the silken depth of salmon rillettes, the refined decadence of goose liver balanced by creamy avocado, and a comforting interlude of macaroni bathed in black truffle jus.
Each course is precisely placed, familiar enough to hold your attention and refined enough to keep it.
A zero-alcohol gin fizz arrives mid-journey, bright and effervescent, offering a moment of freshness before the main course.
Here, the choice becomes personal: corn-fed chicken with delicate richness, tiger grouper cooked to perfection, or tender Wagyu steak, each crafted with quiet precision and intent.
The story concludes with dessert. Choose between the silken depth of chocolate crémeux or the bright lift of a fruit tart, both carrying the same grace as what came before. For those seeking harmony in every course, a five-wine pairing is available for RM228, thoughtfully selected to complement each layer of flavour.
La Dégustation at Sabayon is a seven-course menu built around precision: each dish distinct, each transition intentional.
Desserts at Sabayon EQ
A fruit tart with passionfruit coulis ends the menu on a bright note, the acidity cutting through cleanly after seven courses.
Luxurious Add-Ons: Oysters and Caviar
At Sabayon EQ, few experiences rival the quiet elegance of its Gallagher oysters and caviar selection from the Huîtres et Caviar menu, each crafted to transform dining into art. For RM98, guests can savour three pristine Gallagher oysters, brimming with oceanic freshness and clarity of flavour. A half dozen, at RM188, offers a fuller expression of the sea’s depth and mineral grace.
Those seeking deeper indulgence can turn to Sabayon’s caviars, each chosen for its character and provenance. The Caspian Iranian beluga, RM880 for 25g, carries a luxurious creaminess that defines classic refinement. The Bearii, RM580 for 25g, delivers complexity with a nod to sustainability, while the Oscietra, RM480 for 30g, unfolds with nutty, buttery notes that linger like a quiet refrain.
4-Course Le Petit Menu
For those seeking a more compact yet equally refined experience, Sabayon EQ presents Le Petit, a four-course tasting menu priced at RM488. The journey begins with a glass of Bottega Gold prosecco, setting a celebratory tone before the first course.
Choose between two starters: comforting macaroni with mushrooms and black truffle jus, or pan-fried goose liver paired with creamy avocado. The main course invites indulgence in one of three proteins: corn-fed chicken, tiger grouper, or Wagyu steak, with each option reflecting the kitchen’s thoughtful balance of Malaysian produce and global influences.
The finale arrives in the form of a rich chocolate crémeux or a refreshing fruit tart, with the option of a four-wine pairing for RM208 to heighten the experience.
Le Végétarien Menu
For a plant-forward alternative, Sabayon EQ’s Le Végétarien, aptly named Greener Pastures, offers a five-course journey at RM468, showcasing Chef de Cuisine Steve Ariffin’s finesse with seasonal ingredients. The menu opens with a poached kodawari egg and avocado, followed by burrata with Cameron Highlands tomatoes and a silken parsnip velouté.
The main course features macaroni infused with mushrooms and black truffles, a dish that brings depth and comfort in equal measure. Conclude with either the chocolate crémeux or fruit tart, with an optional RM208 wine pairing and an artisanal three-cheese selection for RM68, served with wild kelulut honey and mulberry compote.
About Sabayon at EQ
Situated atop the iconic Equatorial Plaza, EQ (formerly Hotel Equatorial Kuala Lumpur) has long been a landmark in Malaysia’s hospitality industry.
Having been named the #1 City Hotel in Malaysia by Travel + Leisure Luxury Awards Asia Pacific for three consecutive years (since 2022) and ranking #5 among Travel + Leisure Readers’ 15 Favourite City Hotels in Asia, EQ continues to set the standard for excellence in service and luxury.
Visiting Information
- Address: Sabayon EQ, Equatorial Plaza Jalan Sultan Ismail 50250 Kuala Lumpur
- Opening hours: 6pm to 11pm
- Contact number: +603-2789 7777
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