EQ

Some evenings earn a name. This one was called alchemy.

In the hands of a great winemaker, grapes become something else entirely. Something that carries the weight of the earth, the memory of a season, the spirit of a place. At Sabayon, in collaboration with Bordeaux Liquid Gold, that transformation came alive.

Guided by Damien Grelat and Ariane Khaida of Baron Philippe de Rothschild, guests moved through celebrated vintages and refined cuisine, each pour deepening the story. Conversation flowed as freely as the wine, and the hours passed the way only the finest evenings do.

What remains is the memory of something rare.

High above the Kuala Lumpur skyline at Sky51, Chef de Cuisine Steve Ariffin is charting a new culinary direction for Sabayon, one rooted in balance, quiet precision, and a genuine reverence for the ingredients themselves.

Nothing overstated. Nothing out of place. Every course unfolds like a conversation you didn’t want to end, every plate a quiet revelation of the person behind it.

This is Sabayon, seen through fresh eyes.

Reserve through the link in our bio.

In the spirit of Wesak Day, we celebrate the values that quietly shape how we treat one another. With kindness, with presence, and with care. May this occasion bring you and your loved ones a deep sense of peace and a heart full of gratitude.

Warm wishes from all of us at EQ.