Hokkaido scallops are treated with restraint — a quick sear to achieve a delicate crust while maintaining sweetness inside. The kitchen pairs them with refined French sides that let the shellfish speak. Multiple reviews highlight the scallops as a standout course.
Tips from diners
Sabayon does not serve lunch on weekdays — dinner only from 5 pm. The 3-course early dinner menu is the best value.
The signature beef course showcases Australian Blackmore Wagyu treated simply but with all the supporting players — truffle mash, Caesar salad, and classic Bearnaise. The cut is cooked to a perfect medium and rested properly, allowing marbling to shine. Reviews consistently mention this as a highlight.
Tips from diners
The restaurant fills quickly on weekends and special occasions — book at least 1-2 weeks ahead for Friday and Saturday dinner service.
The 7-course degustation menu is Sabayon's full expression — each course builds on the last with complementary flavors and techniques. The menu changes seasonally to reflect ingredient availability. A vegetarian option is available with advance notice, and wine pairings are recommended.
Tips from diners
Wine pairings (RM150-250 range depending on menu) are curated by expert sommeliers and are worth the investment for special occasions.
The 5-course menu (RM280) is a good middle ground — less expensive than the full 7-course but still showcases the kitchen's range.
This signature starter showcases the classic French technique of bisque-making. A velvety lobster broth is crowned with a delicate quenelle of concentrated lobster flavor and finished with fresh sorrel for acidity. It's a textbook example of French fine dining precision.
Tips from diners
Request the 5 or 7-course menu rather than à la carte — the degustation format allows the kitchen to showcase seasonal ingredients at their peak.
The pasta course represents the kitchen's technical skill — hand-rolled pappardelle in the traditional style, paired with the luxury of black truffle. At 32 months aged, the Parmigiano-Reggiano adds umami complexity. This dish appears on most degustation menus.
Tips from diners
Request a window table overlooking the Petronas Twin Towers during your reservation — the views are best during the blue hour around 6:30 PM.
Sabayon sits on Level 51 of EQ Hotel Kuala Lumpur, part of the Sky51 dining complex. The restaurant specializes in contemporary European cuisine using premium imported ingredients alongside excellent Malaysian products. The name 'Sabayon' references a classic French sauce technique — a fitting metaphor for the kitchen's approach to precision and balance.
Call or email to reserve — the rooftop location means the restaurant has limited seating and books up quickly, especially for sunset hours (5-6 PM).
The 51st-floor location offers dramatic views of the Petronas Twin Towers and the KLCC skyline. Early evening reservations allow you to watch the towers light up as the sun sets.
Sabayon offers private dining spaces for groups and celebrations. Contact the restaurant directly to discuss custom menus and arrangements.
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