CHALET RETURNS WITH GOURMET SWISS-EUROPEAN CLASSICS

 

The unmistakable scent of Raclette Valaisanne — molten Swiss cheese paired with tender new potatoes, tangy cornichons and pickled pearl onions — heralds the triumphant return of Chalet to Sabayon, EQ Kuala Lumpur, from 14–30 August.

 
Dining is as much theatre as it is indulgence with Chalet’s signature show-stealers of Fondue au Fromage — a molten pot of velvety cheese and the majestic Canard à la Presse where a whole roast duck is dramatically pressed tableside in a gleaming silver duck press, making for an unforgettable performance of sorts.

 
Our preview begins with the alluring Raclette fresh from the grill, followed by sumptuous Beef and Cheese Fondues, the latter crowned with shaved truffle.

Pan-seared to perfection and paired with apple, port wine, brioche and endive, we take to the curtain-raising Foie Gras like proverbial ducks to water.

 
A luxurious hug in edible form best describes the silky Crème de Champignons Sauvages, wild mushroom soup served in a crusty bread boule.

 
Quality produce meets culinary technical expertise shine the spotlight on the timeless flavours of stellar mains such as Saumon Atlantique, pan-fried salmon with potato fondant, vegetables and a chive-kissed lemon butter sauce, and Carré d’Agneau Provençale, an unbelievably tender 30-day grain-fed Tasmanian lamb rack in herb crust with Provençale jus, asparagus and carrots.

 
Dessert is a grand finale in itself. The Notre Chariot à Dessert rolls in, an old-world trolley laden with sweet temptations: Saint Honoré avec Choux (shortcrust pastry piped with whipped cream crowned with caramelised choux puffs), Fruit Tarts, Almond Galette (flaky, buttery pastry filled with almond paste), and Apple Tart — each vying for attention.

Also, the pièce de résistance: Chalet’s flamboyant spectacle of Crêpes Suzette, flambé Cherries Jubilee, and the spirited Sabayon is memorable to behold, injecting a dash of delightful drama to the Chalet pop up experience.

 
For reservations, please contact EQ Kuala Lumpur, tel: 03 2789 7839, WhatsApp +60 12 583 5319 or email: dineateqkl@kul.equatorial.com
 

MICHELIN-STARRED GUEST CHEF XABI AT SABAYON

 

Savour stellar Basque cuisine by Executive Chef Xabier Goikoetxea (Chef Xabi) of Barcelona’s Michelin-starred Oria Restaurant at EQ Kuala Lumpur’s Sabayon now until 9 August 2025.

A protégé of the legendary Martín Berasategui—Spain’s most Michelin-decorated chef—Chef Xabi brings with him over 15 years of refined expertise. His culinary signature at Oria lies in the seamless interplay between time-honoured Basque traditions and vivid, contemporary Catalan and Mediterranean flavours.

 
His distinctive tasting menu opens with a quartet of exquisitely crafted amuse-bouches:

 

• Leaf-shaped Comté crisps crowned with smoked eel and Cantabrian anchovy
  
  
  
  

• Salt-cured prawn on savoury seaweed tempura crisp
  
  
  
  

• A bright tomato emulsion macaron with trout tartare and calamansi-ginger gel

• Cured then sous vide scallop with smoked hollandaise, mussel broth, orange, and chervil.

A luxurious San Sebastián seafood broth, enriched with prawns and cured egg yolk follows, reels us in with its soul-warming and deeply umami nuances. Spanish olive oil and crusty bread amp up the irresistible offering.

 
That sets the stage for an impeccably executed turbot, glazed in pil-pil sauce (a rich emulsion of gelatinous fish collagen, oil and garlic) resulting in buttery-tender fish, wrapped in a sheen of silky, flavourful sauce. Accentuated by celery cream and caper gel, fried quinoa and caviar levels up its textural interest.

 
Mains offer a choice between roasted sirloin and boneless lamb rack, cooked with precise finesse. The masterstroke comes from the inclusion of medjool date jus and delicate date chutney, bestowing the dish with an understated touch of sophisticated sweetness.

 
Desserts surprise and delight, beginning with a basil water and raw almond cream, whimsically augmented by lemon peel frozen pearls. This is a refreshing prelude to the finale of of chocolate and tonka bean textures; a subtly indulgent finish to the gastronomic affair.

 
Chef Xabi’s limited-time residency promises a culinary journey of finesse and discovery, available nightly from 6.30pm to 11pm. The exclusive dinner menu is priced at RM888+ per person.

Reservation for the Sabayon X Oria dinner at Sabayon, EQ Kuala Lumpur is recommended by calling tel: 03-2789 7839, email: dineateqkl@kul.equatorial.com or WhatsApp: +6 012 583 5319.
 

SUSTAINABLE FINE-DINING AWAITS AT EQ'S SABAYON X JAMPA DINNER

A four-hands, one-night only dinner partnering Sabayon’s Chef de Cuisine, Steve Ariffin at EQ with JAMPA’s Executive Chef, Rick Dingen from Phuket will be held on 26 April.
 
Billed as a sustainable seven-course menu (RM650 nett per person), the dinner will showcase T’lur – Malaysia’s own local caviar, the vaunted Harumanis mango and exotic ingredient like bael, known as the Bengal quince or wood apple.

The two culinary creatives hope to reframe diners’ perceptions of value, creativity and promote the advantages of sourcing and using local ingredients.
 
Chef and Netherlands native Dingen has chalked up stints at Michelin-starred Dutch restaurants: La Rive and De Heer Kocken. Dingen’s Chef de Cuisine phase at celebrated Bangkok restaurant Savelberg saw the restaurant awarded a Michelin star.
 
He then proceeded to the one Michelin starred and Michelin Green Star Haoma which espoused sustainable, seasonal, local ingredients sourced from farmers, breeders, fisherfolk and the restaurant’s own garden. A subsequent stint at Madison Steak Avenue, Anantara Bangkok prepared him for JAMPA in Phuket.
 
At this one-of-a-kind dining destination, Dingen assimilated his fine dining restaurant experience with the use of local produce and woodfire cooking skills, elevating JAMPA’s fame throughout Thailand where live-fire cooking and sustainable gastronomy result in sophisticated dishes that celebrate the ever-changing seasons of nature. JAMPA also owns an organic farm, reducing their environmental impact while enabling the culinary team to showcase the best from the land and sea.
 

Back on homeground, Chef Steve Ariffin’s three-year tenure at Sabayon has cemented his reputation as a technical innovator. Conceiving and curating menus for some of Malaysia’s most influential personalities, historic wineries and gastronomes, Chef Steve Ariffin will work hand-in-hand with JAMPA’s Dingen, bringing the exclusive dinner to stellar heights.

For reservations, please contact EQ Kuala Lumpur:

https://www.eqkualalumpur.equatorial.com/guest-chefs/