Sabayon at EQ fuses contemporary European cooking with artisanal Malaysian elements, 51 floors above Kuala Lumpur on a floor that exists entirely for the purpose of a good meal.
The lift doors open on the 51st floor and Kuala Lumpur is just there. The Petronas Twin Towers fill the glass, the city spreads out below in full, and whatever you were going to say to your dining companion evaporates. Sabayon earns its first impression before you have touched a menu.
This review is based on a dinner visit to Sabayon, including a full three-course degustation set with wine.
Read also: Chalet EQ Kuala Lumpur: Swiss Fine Dining Pop-Up at Sabayon
Table of Contents
About Sabayon at EQ
Perched on Sky51, EQ’s dedicated dining floor along Jalan Sultan Ismail, Sabayon has been one of Kuala Lumpur’s most consistently recognised fine dining addresses since the hotel reopened in 2019.
It holds the Gold Award for Design Excellence in the Food and Beverage category from the MIID REKA Awards 2019, and the Best of Award of Excellence from the Wine Spectator Restaurant Awards 2020. Both reflect a restaurant that has invested seriously in what it puts in the room and on the plate.
The Story Behind EQ Kuala Lumpur
EQ traces its origins to Hotel Equatorial, which first opened on Jalan Sultan Ismail in 1973 and held its position as one of the city’s premier five-star addresses for decades.
It closed in 2012 for a full redevelopment and returned in 2019 as a 52-storey tower with 440 rooms and suites, each with its own view of the city. Sky51, the entire top floor, was designed as a standalone food and beverage destination: Sabayon for fine dining, Blue Bar for cocktails, and an open-air terrace facing KLCC directly.
The location is practical as well as impressive. It sits within walking distance of the Golden Triangle, with easy access from Bukit Nanas MRT. EQ in-house guests can reach Sky51 from 3pm daily.
Design With an Actual Idea Behind It
Most hotel restaurants of this tier gesture toward luxury and leave it there. Sabayon has a specific concept: a bird’s perspective from 250 metres above the city. Cloud formations built from individual feather-like sculptures hang from the high ceilings. The copper and bronze accents shift in tone as the light changes across an evening, reading warm and theatrical at sunset, quieter and more settled by 8pm.
The indoor dining room seats 60, with the best sightlines to the Twin Towers belonging to the window tables. The alfresco terrace holds 40 and offers a wider view of the city spread below. A semi-private room accommodates up to eight guests; the private room takes up to 20. For a birthday, anniversary, or a business dinner that needs to make a point, both options are worth factoring in from the start.
Book a window table when you reserve. It makes a material difference to the evening.
Sabayon EQ Menu and Kitchen
Sabayon at EQ operates on a degustation format across three, four, and five-course options, priced at RM338, RM438, and RM538 respectively, alongside à la carte selections available for both indoor and alfresco dining.
The kitchen is led by Chef de Cuisine Jonathan Heng, whose experience spans more than 16 years. He grew up in a culinary household, following his chef-father into the profession, and his cooking reflects that foundation: classical technique, premium imported ingredients, and a deliberate thread of artisanal Malaysian produce running through a European framework.
A sommelier is present throughout service. The wine list includes premium bottles available by the glass via the Coravin preservation system, which makes the top end of the list genuinely accessible without committing to a full bottle. It removes the usual arithmetic of fine dining wine decisions.
Signature Dishes to Try
Every table at Sabayon begins the same way: sourdough baked in-house that day, arriving warm alongside three variations of fat.
The hand-whipped yuzu butter is the reason people mention the bread course at all. A crisped shard of sourdough adds the textural break. It is a small detail that signals a kitchen paying attention before the first course has arrived.
Hokkaido Scallop
A single seared scallop, leek fondue, caviar. Small and precise, and the best thing on the table that evening. The caviar does not compete with the scallop; it deepens it. The leek fondue grounds both without crowding either. If you are choosing between the two first-course options, this is the one.
Chicken Pot-au-Feu
A clear broth that reads understated until the umami from braised mushrooms and foie gras settles in. It builds with each sip into something more layered than the initial impression suggests. A quieter dish than the scallop, but an honest one.
Sous-Vide Skrei Cod
The portion is generous by fine dining standards. The cod arrives cooked with miso beurre blanc and finished with salmon roe; the sauce is where the dish lives. Rich and buttery, punctuated by the brine of the roe.
One pairing note worth flagging: if you have ordered the scallop as your starter, both courses sit in a similar creamy register. The tenderloin is the stronger choice as a main if you want the meal to move through different territory.
Black Angus Tenderloin
Served alongside a brioche loaded with pulled oxtail. The contrast in textures is the deliberate point: soft, yielding steak against the dense, slow-cooked brioche.
The tenderloin is competent rather than exceptional; the oxtail brioche is the more inventive element of the two and the thing our dining partner kept returning to.
Dessert: Citrus Air
The best course of the evening by a clear margin. The kitchen’s personality is most visible here. Every element carries citrus in a different form: airy, crunchy, sharp, creamy.
The yellow-and-white palette holds across the plate without feeling forced. The sorbet is cold and bracingly sour, resetting the palate completely. It is the kind of dessert that makes the preceding courses feel like they were building toward something specific. They were.
Mignardises
Complimentary to close: chocolate, marshmallow, gummy. Order coffee. The meal does not end abruptly.
Sabayon at EQ Reviews
For a special occasion in Kuala Lumpur, with a view that delivers on arrival and a kitchen that saves its best for last: yes. Go for the degustation rather than approaching it as a casual dinner, book a window table in advance, and give the full progression the time it deserves. The Citrus Air alone justifies staying through to the end.
The room rewards commitment. Show up with time, someone worth the evening, and enough appetite to reach the dessert course. That is where Sabayon makes its case most clearly.
Visitor Information
- Address: Level 51, EQ, Equatorial Plaza, Jalan Sultan Ismail, 50250 Kuala Lumpur
- Opening hours: Lunch 12pm to 3pm, Monday to Saturday. Dinner 5pm to 10pm daily.
- Dress code: Smart casual. No shorts, sleeveless tops, slippers, or open-toed shoes.
- Reservations: Required. A deposit secures the booking. Email dineateqkl@kul.equatorial.com or call +60 3 2789 7839 / 7840.
Frequently Asked Questions on Sabayon EQ
What floor is Sabayon EQ on?
The 51st floor, part of Sky51, EQ’s dedicated dining and bar level with direct views of the Petronas Twin Towers.
How do I book Sabayon at EQ KL?
Via TableApp, or by emailing dineateqkl@kul.equatorial.com. You can also call +60 3 2789 7839 or 7840. A deposit is required to confirm the reservation.
What is the dress code at Sabayon at EQ?
Smart casual. Shorts, sleeveless tops, and open-toed shoes are not permitted.
Does Sabayon have vegetarian options?
Yes. A meatless degustation menu is available. Confirm current options directly with the restaurant when booking.
How much does dinner at Sabayon cost?
The degustation menus are priced at RM338 for three courses, RM438 for four courses, and RM538 for five courses. À la carte options are also available.
Love stories like this? Subscribe to the Rolling Grace newsletter for thoughtful travel notes, hidden dining gems, and slow discoveries from across Asia.
Leave a Reply