I had the pleasure of attending a truly special culinary event recently, and let me just say—my taste buds are still recovering (in the best way possible). Michelin-starred Chef Xabier Goikoetxea, better known as Chef Xabi from Barcelona’s acclaimed Oria Restaurant, is in town for a limited-time takeover at Sabayon, EQ – Kuala Lumpur’s award-winning fine dining restaurant. Bringing with him the essence of Basque cuisine, 15 years of experience under legendary chef Martín Berasategui, and a menu that is equal parts tradition and creativity, Chef Xabi isn’t just serving dinner—he’s taking you on a full blown flavour adventure.
Let the flavour adventure begin
Chef Xabi’s tasting menu at Sabayon is like a well-composed story—rooted in Basque tradition but told with a modern voice, one carefully crafted dish at a time. Things kick off with a playful quartet of canapés that immediately set the bar high. First up was a crispy Comté cracker shaped as a leaf that looked way too pretty to be eaten. This was topped with smoked eel and a briny hit of Cantabrian anchovy cream and when you put everything into your mouth, the flavours all meshed into a beautiful symphony of savoury notes.
Then came a salt-cured prawn sitting on light, crispy sea tempura (think ocean vibes with a bit of crunch). Loved the different textures and the sweet tasting prawn (despite it being salt-cured?!).
This was followed by a delicate tomato “macaron” that, at first glance, looked exactly like a sweet French treat—but it’s not what you think. Instead of almond meringue, the ‘shells’ are crafted entirely from tomato, capturing its natural sweetness and slight acidity in a soft, melt-in-your-mouth texture. This was topped with bright, citrusy trout tartare that adds a burst of freshness with each bite.
To round off the quartet of amuse bouche, we were served warm, freshly baked bread—pillowy-soft focaccia and a hearty sourdough—paired with a rich, flavourful Spanish olive oil that made even the simple act of bread-dipping feel indulgent.
Next up was a cured scallop, paired with a subtly smoked hollandaise, brightened with orange and chervil—a thoughtful balance of richness and acidity. But what really made this dish stand out was the unexpected crunch of a pani puri shell on top—bringing in a playful local Indian twist that added texture and a fun surprise. It was one of those combinations that sounds unexpected but worked well.
Moving on, we were served the San Sebastián “Donostiarra” soup, which was like a warm hug from the ocean—the broth was rich, smooth, and super comforting. It had little bits of tender squid and prawn, with cured egg yolk mixed in for an extra creamy, savoury kick. Simple, cosy, and really satisfying.
The wild turbot came glazed in a silky pil-pil sauce and topped with caviar, looking every bit the showstopper. The fish itself was cooked beautifully—tender and flaky. But personally, this was probably my least favourite dish of the night. I found a few hard bits in the skin (maybe fish scales?) that made it a little tricky to enjoy fully, though my partner didn’t have the same issue with his.
Then came the main event—the pièce de résistance. I went with the roasted sirloin, paired with a medjool-date jus, and it was absolutely amazing! The beef was cooked to perfection—tender, juicy, and full of flavour. The jus added just the right touch of sweetness, balancing out the savoury richness of the meat beautifully. Simple, elegant, and honestly, one of my favourite dishes of the night. My partner had lamb and I had a bite and it was cooked to perfection as well.
Dessert kicked off with a refreshing bowl that felt more like a palate cleanser—and I absolutely loved it! It was a mix of creamy raw almond, basil water, and lemon peel frozen pearls, and the flavours were so light, fresh, and perfectly balanced. This was definitely a standout for me. I also really appreciate how Chef Xabi plays with texture in every dish—here, the mix of smooth, crunchy, and creamy elements made each bite interesting and super satisfying.
We ended on a high note with a beautifully plated chocolate dessert. The surprise twist? One of the tiny dollops on the plate was made with mushrooms, giving a tiny savoury note to balance out the sweetness. What a creative and satisfying end to an already incredible meal.
Don’t miss this opportunity!
All of this is served against the stunning backdrop of KL’s skyline from Sabayon’s sky-high dining room, which honestly just adds to the whole experience. It’s not just a meal—it’s a moment. And with Chef Xabi at the helm, this special collaboration is a rare chance to savour world-class Basque cuisine, right here in the heart of Kuala Lumpur. So don’t miss it!
Chef Xabier Goikoetxea’s residency at Sabayon, EQ Kuala Lumpur takes place from 31 July to 9 August 2025. Click here for the menu.
We were invited by EQ KL. As always, our opinions are honest and our own.
