Sabayon at EQ: Culinary Excellence with a View of KLCC | Fine Dining in KL City Centre

Located in the KL City Centre, Sabayon at EQ is worth our visit and the prime location is bringing you with the awesome view of the beautiful KLCC. Sabayon’s distinctive new menus are a testament to the rich culinary tradition, drawing inspiration from classic methods of the renowned Auguste Escoffier’s classique cuisine, while also embracing modernist approaches to texture, flavor, and presentation. The menu showcases a selection of carefully curated course meals that cater to a range of tastes and preferences.

Dinner at Sabayon began with an Amuse Bouche that set the tone for the culinary journey ahead. The Corn Cornetto and Caramelized Fig Tart were delicately executed and showcased the restaurant’s attention to detail and creativity.

The Corn Cornetto

The Corn Cornetto was a delightful bite-sized treat, featuring a corn velouté filling that was enhanced with a zesty hint of lime and a refreshing melon tonic. This combination of flavors and textures was a perfect way to awaken the palate and prepare the taste buds for the courses to come.

Caramelized Fig Tart

The Caramelized Fig Tart was equally impressive, with its sweet and savory notes creating a harmonious balance. The figs were caramelized to perfection, bringing out their natural sweetness, while the honey and camembert added depth and richness to the dish. The result was a delectable tart that was both satisfying and memorable.

Kodawari Egg

The Kodawari Egg is produced by free-range chickens that are nourished with a diet that includes Japanese sea algae. The result is a yolk with a deep orange hue, signifying its quality and richness.

Served with the Kodawari Egg was a tarragon hollandaise sauce, which added a layer of flavor and complexity to the dish. The combination of the creamy, luscious yolk and the aromatic tarragon hollandaise created a harmonious and indulgent experience for the palate.

Braised Escargot

The next course, Braised Escargot, introduced our taste buds to a new and delightful flavor experience. The escargot, known for its tender and spongy texture, was prepared with care and served with earthy French chanterelle mushrooms. What truly elevated the dish was the addition of a lovely parsley garlic emulsion. Super delicious and indulging.

Pappardelle

For pasta enthusiasts, the house-made Pappardelle at Sabayon is a must-try dish. This exquisite Tuscan pasta is crafted with meticulous attention to detail, using fine Italian flour and the freshest eggs to create a rich and flavorful base.

What elevates this dish to a whole new level is the accompaniment of luxurious truffle shavings. The earthy aroma and distinct flavor of the truffle meld seamlessly with the velvety texture of the pappardelle, creating a symphony of flavors that dance on the palate.

To finish the dish, a generous sprinkle of 32-month aged Parmigiano-Reggiano cheese is added, bringing a salty and nutty depth to the dish. The cheese adds a savory and umami note, complementing the earthiness of the truffle and the richness of the pasta.

Seared Turbot

The Seared Turbot at Sabayon is a standout dish. The turbot is seared to perfection, resulting in a crispy exterior and a tender, flaky interior. The fish is paired with pickled shallots, together with the Choux Farci, a classic French-style cabbage that is stuffed with a velvety fish mousse. This unique element brings a creamy and rich texture to the dish, complementing the seared turbot beautifully. To elevate the dish even further, a mustard dill velouté is drizzled over the turbot. The mustard and dill add a subtle kick and a hint of herbaceousness to the sauce, balancing the richness of the dish.

Miyazaki Sirloin A5

The Miyazaki Sirloin A5 from Sabayon’s Explorer and Symphony menus is a true indulgence for beef lovers. This beautifully executed dish features a cut of tender, juicy, and buttery lightly-grilled sirloin. The A5 grading signifies the highest quality Japanese Wagyu beef, known for its exceptional marbling and rich flavor. The dish is served with a classic beef jus that’s been enriched with the deep earthiness of porcini mushroom oil. The seasonal vegetables served alongside the sirloin provide a fresh and colorful contrast.

Tiramisu

To conclude our exquisite dinner at Sabayon, we enjoyed two delightful desserts. The first was a classic yet decadent Tiramisu, prepared in the traditional Treviso style. The dessert featured layers of coffee-soaked ladyfingers, velvety mascarpone cheese, and a dusting of rich cocoa powder . Accompanying the Tiramisu was a dollop of potent Kahlua Ice Cream, which provided a delightful contrast to the creamy sweetness of the Tiramisu. The Kahlua ice cream offered a burst of coffee-infused flavor with a hint of liqueur, making it a perfect complement to the dessert.

As a final treat, we were presented with a platter of Mignardises, a selection of delicate miniature desserts meticulously crafted by the Pastry Team at Sabayon. These bite-sized sweets offered a variety of flavors and textures, creating a delightful ending to our dining experience.

The Classic, priced at RM488, is Sabayon’s latest 4-course menu, offering a delightful culinary journey that showcases the restaurant’s commitment to excellence. For those looking to explore a wider variety of flavors, The Explorer is a 6-course menu available at RM598, providing a more extensive gastronomic experience.

For the ultimate indulgence, The Symphony is a luxurious 6-course menu priced at RM788. This menu is a true celebration of the culinary arts, featuring an array of dishes that are meticulously crafted to perfection, showcasing the chef’s creativity and skill.

To enhance the dining experience, Sabayon also offers sommelier selections of wine pairings. These pairings are thoughtfully chosen to complement each course, elevating the flavors and adding an extra layer of sophistication to the meal. The wine pairing options are available at an additional cost, starting from RM188.