By Editorial Team
High above the bustling heart of Kuala Lumpur, nestled on the top floor of the prestigious EQ hotel, sits Sabayon—a dining destination that redefines elegance. Known for its panoramic views of the glittering Petronas Twin Towers and a kitchen that consistently raises the culinary bar, Sabayon’s new Spring/Summer 2025 menu is a true homage to fine dining, crafted by the deft hands of Chef Steve Ariffin.
From the moment we were seated, we were treated not just to a meal, but to an experience. A warm sourdough or pretzel bun arrived first, served with a signature butter blend—simple, yet luxurious. This quiet attention to detail is a hallmark of the Sabayon experience.
We opted for Le Petit, a curated journey of taste and texture. The Amuse Bouche, paired with Bottega Gold Prosecco, was the perfect curtain-raiser—bright, crisp and beautifully presented. The effervescence of the prosecco mingled effortlessly with the crunch of the amuse, awakening our palates for what lay ahead.
My starter of Goose Liver—soft, rich and harmonised by the sweetness of caramelised apple—was exceptional. The brioche provided a gentle contrast, while red endive added a hint of bitterness to round things out. My companion’s Wagyu Carpaccio was equally impressive: delicately sliced beef accented with frisée and aged Parmesan, offering an umami-laden, melt-in-the-mouth experience.
I couldn’t resist the optional Lobster Bisque—a silky, oceanic indulgence made even better with a dip of sourdough. The depth of flavour was nothing short of soul-soothing.
For the mains, I went for the Wagyu Sirloin (150g), served with a classic Bordelaise sauce, potato fondant and baby carrots. Though it leaned closer to medium than my preferred medium rare, it retained its tenderness and left no regrets. My dining companion chose the Lamb Rack, and the verdict was unanimous: it was tender, perfectly seasoned, and showcased Chef Steve’s masterful use of rosemary jus.
Dessert brought a sweet close to an extraordinary evening. We tried both options: the Chocolate Macadamia, a rich blend of dark chocolate crémeux with chocolate whiskey ice cream and crunchy macadamia nuts, and the Mango Carrot, a refreshing corn tart topped with a vibrant sorbet and mulberries. Both were satisfying, if not show-stopping—but after such a stellar meal, even a gentle ending felt just right.
What truly elevated the entire experience was the setting. Floor-to-ceiling windows revealed an illuminated cityscape as the sun set behind the Twin Towers, casting a warm glow over the rose gold interior. It’s an atmosphere that whispers romance, celebration, and timeless sophistication.
The Verdict?
Sabayon’s Spring/Summer 2025 menu is an exquisite balance of artistry and heart. Whether you’re celebrating a milestone or simply seeking an unforgettable night out, Sabayon invites you to dine not just above the city—but above expectations.
The dinner menus are available every night. Reservations are necessary and can be made at [email protected] or call +60 3 2789 7839 or WhatsApp +60 12 583 5319.
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Posted by TROPICANA PRIVILEGE (M) SDN. BHD. on 19 Apr 25
Malaysia