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.
 

2025 CELESTIAL TREASURES COLLECTION FROM EQ

This year, EQ’s Celestial Treasures 2025 mooncake collection brings timeless flavours and playful indulgences together, tastefully wrapped up in gift-worthy keepsake boxes.

 
Baked mooncakes like White Lotus, White Lotus with Single Yolk, the nostalgic Traditional Cantonese Mixed Nuts, Red Bean, and EQ’s own signature creation: the Pearl of Prosperity should appeal to traditionalists.

 
More contemporary snow skin variants are available too. The Golden Charcoal Musang King Durian is a drawcard for durian lovers, while the refreshing Emerald Yuzu Pandan and indulgent Mint Chocolate with Hawaiian Macadamia strike a delightful balance between tradition and innovation.

 
Sample the more inventive Butterfly Pea Flower with Vitagen White Lotus or the umami-rich Sun-dried Scallop with Mixed Nuts encased within delicate snow skin.

 
For corporate and personal gifting purposes, EQ offers four distinct collections:

Autumn Jade Collection (RM288 for 4 baked mooncakes/ RM298 for 6 snow skin) features a refined gift box in warm autumn hues.

Premium Collection (RM988 with Hennessy VSOP / RM888 with Bottega Gold Prosecco) proffers a stylish leather gift box containing mooncakes and fine spirits.

Longevity Collection (from RM128) comes in elegant and understated box designed exclusively with optional logo customisation. Only available for bulk orders.

 
Miniature Collection (RM68) – Eight bite-sized mooncakes in green tea or white lotus variants, sold exclusively at EQ’s pop-up booth at the hotel lobby.

 
Early bird deals make it even sweeter: Enjoy 20% off until 31 July and 15% off from 1–31 August (valid for Autumn Jade, Premium, and Miniature sets).
 
EQ’s Celestial Treasures 2025 mooncakes are also sold at Kampachi and IPPUDO restaurants.
 
For enquiries or to place an order, please WhatsApp 012 583 5319 or email: dineateqkl@kul.equatorial.com
 
 

JOM MAKAN-MAKAN HOT POT BUFFET AT CONCORDE HOTEL KL

When the craving for bubbling hot pot hits, an irresistible midweek indulgence awaits at Melting Pot Café, Concorde Hotel Kuala Lumpur. Available every Wednesday and Thursday from 6pm to 10pm, the Jom Makan Makan Hot Pot Buffet promises a flavour-packed experience at just RM98 nett per adult (kids 6–11 dine at 50% off).

Begin by picking two broths from a rotation of rich, comforting options: Signature Curry, Tom Yam, Tomato, Chicken and Kimchi. We went with Chicken and Kimchi — one mildly herbaceous, the other offering a subtle tang. 

As the meal progressed and flavours mingled in the bubbling pot, both broths deepened in taste, making every dunk more satisfying than the last. When the broths become more concentrated, do ask for additional refill (we prefer hot water to dilute it).

Expect an extensive line-up of premium meats and fresh seafood laid out buffet-style. We loaded up on Sliced Beef, Lamb, Chicken, and Seabass; Plump Tiger Prawns and Asari Clams in addition to hot pot essentials like Mini Yee Mee, Beancurd Skin Rolls, Shimeji Mushrooms, Baby Romaine, Spinach, Water Spinach, and Corn on the Cob.

Seafood lovers will appreciate the variety of fish and seafood balls: from Lobster Balls and Chikuwa to Chicken Gyoza, Oborotsuki (mushroom-flavoured balls), and more.

Vegetable lovers won’t be left out either. Think Long White Cabbage, Sweet Pea Sprouts, Enoki, Baby Corn, Beancurd Puffs, and even Crispy Wanton Noodles ready to soak up all that broth goodness.

Concoct your own saucy pairings from the sauce station. A playground for the palate, you'd find over a dozen options from Thai Prik Nam Pla to Nam Jim Talay, Goma (Black Sesame), Sang Har Cheong (Shrimp Paste), and more. Overwhelmed? Go with the chef’s pick: the Shoyu Sesame Dip — nutty, savoury and superbly versatile.

Melting Pot also ups the ante with a range of Tempura and Fried Specialties, and sizzling Teppanyaki, cooked à la minute. We devoured crispy Prawn & Vegetable Tempura, Chicken Karaage with Wasabi Mayo, and Teppan Lamb Shoulder served with wok-fried veg. Dip these into either the dangerously addictive Soy Butter Teppan Sauce or Teriyaki Butter Sauce.

Craving carbs? Fill up on Yong Chow Fried Rice and spicy Mee Mamak.

Wrap up with a warm bowl of Lor Hon Kor, then take your pick from a tempting dessert spread of Freshly Cut Fruits, Tiramisu, and Mini French Pastries, Baked Japanese Citrus Cheesecake, Chocolate Mousse to Bubur Cha Cha, DIY Ice Kacang or Waffles with Ice Cream and Toppings.

Sip on refreshing Iced Lemon Tea or Sirap Limau to stay cool between bites. Because let’s face it — nothing brings people together quite like a good hot pot.

Limited seats available so reservation is recommended. Please call Melting Pot Café, Concorde Hotel KL, tel: 03 2717 2233 or 012 399 0734.