Article contribution by Aidil Harith
Sabayon reminded me of a contemporary Spanish fine dining located at the highest floor of the EQ Hotel Kuala Lumpur. Elegantly designed with high copper ceilings and bronze tones, this fine dining offered a new degustation dinner menu accompanied with a fantastic backdrop of the changing hues of the city, in particular the Twin Towers.
I was ushered by the staff into the dining area that looked like a sexily sophisticated dining area with its combination of colors and tastefully designed ambience that instantly told me I was in a top-notched exquisite restaurant.
A fine dining where one can enjoy the spectacular view of the city and the Petronas Twin Towers.
Course menu options were available for lunch however if you were coming in for dinner, you would be offered 4 carefully-curated lavish course meals tailored to a specific theme for your selection, exclusively prepared by Spain’s most decorated chef for the epicureans.
I was spoiled for choices so I selected 2 set which was the Exquisite Symphony(7-Course Meal) and the Eastern Seas (6-Course Meal).
Dish Name :
Exquisite Symphony 7-Course Meal (5/5 stars)
Amuse Bouche (Appetizer)
Circle (Appetizer)
Lobster (Main Course)
Baccala (Main Course)
Wagyu Sirloin MB8 (Main Course)
Gin Fizzy (Dessert)
Berries & Rhubarb (Dessert)
2. Eastern Seas 6-Course Meal (5/5 stars)
Sea Urchin (Appetizer)
Maguro (Appetizer)
Oyster Potage & Caviar (Main Course)
Foie Gras & Eel (Main Course)
Salmon Confit (Main Course)
Chocolate Bergamot (Dessert)
The Menu carefully curated to please your dining palate.
While awaiting for my meals, I was served with a welcoming warm signature sourdough with a hand-whipped yuzu butter as complimentary that was encased in a glass dome like a mystical flower from the animated film beauty and the beast. The bread was certainly fluffy and soft but the butter was a stand-out as it had a pure milky sweetness and had a non-oily texture.
Sea Urchin served with carrot mousse, bonito jelly and baby cress.
The first set of meal came approximately 20 minutes after my order which was the Sea Urchin served with carrot mousse, bonito jelly and baby cress. It was beautifully presented in an aquatic way, creatively in a sea shell that would transport you to the land of the sea. This rich in protein and heavy in minerals was creamily opulent that it instantly became my favorite. I had never tasted sea urchins before and this was truly ground-breaking.
Japanese tuna served with oscietra caviar and kizami wasabi.
The Maguro set consisted of a raw Japanese tuna served with oscietra caviar and kizami wasabi. The Maguro (Tuna in Japan) was extremely good and pairing it with the Kizami Wasabi and Oscietra Caviar makes this the epitome of indulgence for Toro lovers! Another ground-breaking meal!
Amuse Bouche which in French meant “Amusing in the Mouth” consisted of a wide range of culinary’s finest such as Osmotised Melon, Lime Zest, Yukari, Seaweed Tapioca, Salmon Tartar, Chive, Asparagus Tart, Cheese and Salted Kelp. It was pretty much a single, bite sized hors d’oeuvre that were usually served at the start of any multi-course dinner. It truly lived up to it’s name as a Mouth Amuser. This whole range of bite-size was a delightful experience with a display of finesse and creativity.
Single, bite sized hors d’oeuvre that were usually served at the start of any multi-course dinner.
The Yukari with Seaweed Tapioca and Salmon Tartar
Osmotised Melon and Lime Zest,
Asparagus Tart in Cheese and Salted Kelp
Poached oyster drenched in artichoke veloute, truffle shard (Flatbread) and Iranian Caviar.
Circle is a Hokkaido Scallop soaked in Almond Garlic Verloute with Botan Ebi Tartare and Charcoal Powder.
Circle as the name implies composed of Hokkaido Scallop soaked in Almond Garlic Verloute with Botan Ebi Tartare and Charcoal Powder. The name Circle was probably because the dish looked like a hypnotic swirl which certainly put me in a trance due to its scrumptiousness. The almond garlic verloute and the Botan Ebi was an interesting blend that was wonderfully rich, reminiscent of the ocean. A great dish.
Pouring the Lobster Consumme which is Lobster broth.
The Lobster came in next which consisted of a chunk of lobster meat in a Lobster Consomme, Vegetable Pot-au-feu, Roasted Barley and Open Raviolo. Lobster consomme is one of those dishes that is a challenge to get it right but Sabayou did it perfectly. The consomme which was a broth had an intense lobster flavor that was done right. The vegetable pot-eu-few was boiled perfectly while the open raviolo which was a small pasta envelope served as a nice supplement to the savory note.
This feast of taste was definitely the best I have experienced in my life.
Marinated Miso Foie Gras with Deep Sea Eel and Endive Salad on the side soaked in Walnut Vinaigrette & Port Reduction.
The Foie Gras and Eel on the other hand composed of Marinated Miso Foie Gras served with Deep Sea Eel and Endive Salad on the side soaked in Walnut Vinaigrette and Port Reduction (A non-alcoholic red sauce). The foie gras and eel were a delight filled with intense flavor and juice. The endive salad and port reduction gave it a natural sweetness and a great aroma with a contrasting bite. The eel was bouncy, succulent and nicely glazed and grilled over 2 pieces of crackers.
Salmon Confit is a slow cooked salmon served with asparagus, Edamame, Anchovy, Espuma and Salmon Roe.
Continuing my gastronomical adventure, next was the Salmon Confit consisting of a slow cooked salmon served with asparagus, Edamame (Japanese beans), Anchovy, Espuma (Froth) and Salmon Roe. The Salmon was extravagantly tender and silky while the edamame, anchovy, froth and salmon roe on the side didn’t only provide a touch of color but it provided a harmonious experience to the Salmon making it truly satisfying.
Baccala – A House-cured Cod served with Olive Powder and Anchovy Cream with roe.
Next came in the Baccala which was a House-cured Cod served with Olive Powder and Anchovy Cream with roe on the side. The Baccala truly brought a corner of Italy to Sabayon as it was made fresh and nicely battered and was cooked to perfection.
Wagyu Sirloin Marble 8 cooked medium-well served with Cheese Fragments in Chlorophyll Puree and Sauce Perigueux.
The last main course would be the Wagyu Sirloin Marble 8 which was cooked medium-well served with Cheese Fragments in Chlorophyll Puree and Sauce Perigueux. The meat had a pink in the very middle and a dark brown surface with a splendid charring at the top and bottom which indicated a perfectly medium well steak done. The Marble 8 meat was truly succulent, juicy that had a splendid web of creamy intramuscular fat while the combination of Chlorophyll Puree and Sauce Perigueux turned this into the great classics of French gastronomy. Another winner to this restaurant.
The Citrus Gin provided a perfect balance of acidity.
Next for dessert, I was given the Gin Fizzy to cleanse my palate of which came with frozen berries, Citrus Gin and Dehydrated Strawberries. The Citrus Gin provided a perfect balance of acidity to remove the fat from the last dish. It also had that appropriate level of sweetness. I had no complaints with this fine dessert.
Strawberry Parfait and Rhubarb Jelly which had a great unique taste with a nice creamy consistency applied.
The main dessert came in which were the Berries and Rhubarb that composed of Feuilletine (a crispy confection made of thin, sweetened crepes), Strawberry Parfait and Rhubarb Jelly which had a great unique taste with a nice creamy consistency applied.
Chocolate Bergamot – a Hazelnut Praline over a sliced of Wyke Farms Cheddar, Chocolate Ganache, Bergamot Ice Cream and Baby Coriander.
The crowd-pleasing finisher was the Chocolate Bergamot that came with Hazelnut Praline over a sliced of Wyke Farms Cheddar, Chocolate Ganache, Bergamot Ice Cream and Baby Coriander which was a splendid closure to a satisfying finale for the night.
6 Pieces of Royce Finest was another complimentary.
I was also given another complimentary meal which was a 6 piece Royce finest to top off an already amazing night! Royce chocolates were nothing but alluringly creamy that had a delicate texture and subtle aroma. A poignant pleasure!
Another highlight of this place was the customer service where the staff would explain the ingredients for every meal that you ordered due to its uniqueness and exclusivity. The dishes, to me, were exclusive that it would sparkle and bedazzle any patrons which was enough to warrant a return and to experience one of Europe’s most famous culinary exports. Sabayon would certainly be the place where one can admire the city sunset while dining beneath the city sky.
And of course with a place like this, I just needed to snap a picture of myself after a satisfying meal.