Who is Chef Xabier Goikoetxea?
He is a protégé of Superstar Chef Martín Berasategui – Spain’s most prolific culinary exponent, with 12 Michelin stars across several restaurants. Each of his 7 restaurants is helmed by chefs who have worked extensively with Berasategui, and who have achieved fame with their own body of work. One of Berasategui’s brightest stars is Xabier Goikoetxea (Chef Xabi) from Oria Restaurant, a Michelin-starred gem located within the prestigious Monument Hotel in Barcelona. Chef Xabi, as Executive Chef, won Oria its first Michelin star.
Chef Xabi will be presenting a gastronomic showcase of Martín Berasategui’s exquisite signature cuisine at Sabayon, EQ’s award-winning fine dining restaurant from 31 July to 9 August 2025 for dinner from 6.30pm to 11pm.
This guest appearance by Chef Xabi will pay homage to the rich heritage of Basque cooking while embracing influences from Catalonia and the Mediterranean Sea. The Basque Country, or Euskadi, is an autonomous community in northern Spain with strong cultural traditions and a celebrated cuisine.
Having spent 15 years with Berasategui, Chef Xabi seamlessly marries tradition with innovative flair, crafting a menu that highlights both the cherished flavours of his Basque roots and the vibrant offerings from the local landscape. His cooking reflects not only a dedication to his craft but also a deep respect for the legacy established by Berasategui and of the region. Chef Xabi’s menu at Sabayon will present the perfect marriage of Basque cuisine with modern sensibilities, celebrating culture and award-winning creativity in Kuala Lumpur’s most celebrated hotel.
Here’s a taste of the exquisite meal journey…
Begin with a quartet of delights – Comté crisps topped with smoked eel and Cantabrian anchovy, tomato macaron with citrus-bright trout tartare, a salt-cured prawn on sea tempura and cured scallop with lightly smoked hollandaise, orange and chervil. Every aspect of these delightful servings was executed with delicate precision and tasted so darn good. I wished there were extra portions of these insanely pretty morsels!
A San Sebastián seafood broth follows – “Donostiarra” Soup, a unique rendition, unlike any other soup. Whisked with cured egg yolk, this dreamy creamy smooth broth glides down the throat like frothy silk.
Next comes the Wild Turbot glazed in its own silky pil-pil and crowned with caviar. Cooked to perfection, the sweet succulent fish is truly sublime.
The main course offers Roasted Sirloin (or Boneless Rack Lamb) balanced by medjool-date jus.
Dessert transforms basil water, raw-almond cream and lemon-peel frozen pearls into a tapestry of chocolate and tonka-bean textures—an elegant crescendo framed by Sabayon’s glittering skyline. Each course is accompanied with suitable wines as listed in the menu.
A vegetarian version is also available and echoes much of the same textures and flavours, so every guest can enjoy the feast.
Chef Xabi’s guest residency will take place from 31 July to 9 August 2025 with dinner service from 6.30pm to 11pm. The dinner menu is priced at RM888+ per person.
Reservations are recommended and can be made via [email protected] or call +60 3 2789 7839 or WhatsApp +60 12 583 5319.
For Corporate Group Experiences please contact David Schnurr at [email protected]
EQ | Equatorial Plaza | Jalan Sultan Ismail | 50250 Kuala Lumpur | +603-2789-7777 | [email protected]