A new culinary collaboration between Sabayon and Penfolds is set to delight taste buds in Kuala Lumpur. as Sabayon at EQ Kuala Lumpur, a sky dining destination renowned for its innovative cuisine, joins forces with Penfolds for an extraordinary six-month collaboration available until 19 December 2024.
At the heart of this collaboration lies a meticulously crafted five-course menu, the brainchild of Sabayon’s talented Chef de Cuisine, Steve Ariffin. Chef Ariffin has demonstrated exceptional skill in pairing the culinary creations with a carefully curated selection of Penfolds wines. The result is a harmonious symphony of flavours that tantalize the palate and elevate the dining experience to new heights.
The culinary journey commences with an exquisite amuse bouche featuring a spring seafood tart, potato pave, and spiced cauliflower. This delicate ensemble is complemented by the crisp and refreshing Penfolds Bin 51 Riesling. The wine’s citrusy notes provide a vibrant counterpoint to the dish’s complex flavours, setting the stage for a truly memorable dining experience.
The next course features Kodawari eggs, a luxurious treat featuring eggs from imported chickens fed with Japanese algae. The resulting eggs boast a vibrant orange yolk and a rich, creamy texture. Chef Ariffin paired this exceptional ingredient with the sophisticated Penfolds Bin 311 Chardonnay, whose pronounced rock melon and white peach flavours create a harmonious balance.
The Foie Gras (goose liver) is next – the earthy flavours of the foie gras perfectly complemented by the elegant Penfolds Bin 23 Pinot Noir, with its delicate raspberry and strawberry accents. The wine’s subtle smokiness, derived from aging in oak barriques, adds a layer of complexity that enhances the overall flavour profile.
The main course offers guests a choice of three exquisite options: capon, lamb, or tiger grouper. Each dish is expertly paired with the full-bodied Penfolds Bin 28 Kalimna Shiraz, whose velvety texture and notes of chocolate and espresso create a luxurious accompaniment to both red meat and firm fish. (Ed – If you eat lamb I highly suggest that you select it as you main course as it paired wonderfully with the wine!)
To conclude this extraordinary culinary journey, guests are treated to a decadent dark chocolate cremeux. This rich dessert is perfectly matched with the Penfolds Bin 138 Shiraz Grenache Mataro, a wine that draws inspiration from the Southern Rhône region. With its complex blend of Shiraz, Grenache, and Mataro, this wine offers a harmonious balance of fruit, spice, and tannin, providing a satisfying finish to the meal.
Beyond the food and wine, the Sabayon x Penfolds collaboration offers a memorable culinary adventure. Sabayon’s classy and romantic atmosphere, with its panoramic views of the city, creates a sophisticated and inviting setting for a memorable dining experience.
The Sabayon x Penfolds collaboration is a testament to Penfolds’ 180-year legacy of innovation and excellence in winemaking. The winery’s unwavering commitment to experimentation, curiosity, and uncompromising quality has cemented its status as a global leader in the wine industry. This partnership with Sabayon is a natural evolution of Penfolds’ journey, as both brands share a passion for creating exceptional experiences.
“As an Australian in hospitality, I am very happy that EQ was selected for this gastronomic event. EQ and Penfolds have very long and successful histories respectively, and this team-up demonstrates how two iconic brands can support each other and present something exciting to the Malaysian F&B scene.”
Gerard Walker, General Manager of EQ and winner of Travel + Leisure Luxury Awards Asia Pacific’s No. 1 Hotel General Manager
The Sabayon x Penfolds five-course dinner is priced at RM748+ per person. A selection of Penfolds’ Icon and Luxury range wines is also available by the glass. For those seeking a more intimate setting, Sabayon’s semi-private room can accommodate groups of four to eight guests.
Amuse bouche – a delightful preview of the flavours that were to come! 
Kodawari eggs – this dish is one of Sabayon’s signatures and was paired with the Penfolds Bin 311 Chardonnay which lent its lovely fruity flavours to balance out the richness of the dish 
Foie Gras – the foie gras was paired with the elegant Penfolds Bin 23 Pinot Noir and what an inspired pairing it was! 
Lamb – perfectly executed and tender! If you eat lamb I highly recommend that you choose this as your main 
Dark chocolate cremeux – This was my partner in crime’s dessert as she likes sweet desserts so this was right up her alley. I did try this and I must say that the rich flavours of the cremeux paired well with the Penfolds Bin 138 Shiraz Grenache Mataro 
Cheese platter – Select your preferred cheeses from the cheese cart. I for one absolutely love cheese and wine so this was the perfect ending for me!
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Photo credits: EQ Kuala Lumpur and author’s own
timchew.net 