Chef Xabier Goikoetxea.
Food lovers in Kuala Lumpur are in for an exceptional treat, as EQ’s fine dining restaurant, Sabayon, welcomes Michelin-starred chef Xabier Goikoetxea for a special guest residency. Held from 31 July to 9 August 2025, the collaboration marks Sabayon’s first Michelin-starred takeover of the year.
Currently Executive Chef at Oria, a one-Michelin-starred restaurant at the Monument Hotel in Barcelona, Goikoetxea is celebrated for his elegant and expressive cuisine. His cooking draws deeply from his Basque heritage while embracing modern techniques and refined presentation. His menus are known for their poetic balance—soulful yet sophisticated, rooted in tradition yet forward-thinking.
Sabayon.
A protégé of legendary Spanish chef Martín Berasategui, Goikoetxea spent his formative culinary years working alongside the world-renowned maestro.
“I’ve worked with Martín for 15 years, since I was 21,” Xabier tells us. “I’m very excited for this opportunity—not only to represent Martín, but also to showcase Oria during this guest shift.”
A Taste Of The Basque Country
Donostiarra Soup.
At Sabayon, guests can expect a thoughtfully curated tasting menu that captures the flavours of Spain, all set against the restaurant’s iconic skyline views. This exclusive residency offers a rare opportunity to experience Xabier’s culinary philosophy up close.
His cuisine brings the warmth and character of the Basque Country to the plate. Signature dishes such as turbot with ‘Pil Pil’ and caviar, and a ‘Donostiarra’ soup with prawns and cured egg yolk, reflect the soul of his region while embracing a contemporary flair.
Turbot ‘PilPil’ with Caviar.
“Our cuisine is rooted in Basque heritage, but we blend it with Mediterranean and international influences,” he explains. “We use ingredients typical of the Basque Country, such as Ibarra chilli, and combine them in creative ways.”
Speaking to Xabier before his cross-continental stint, the chef shares his excitement about working in a new space, experimenting with unfamiliar ingredients, and engaging with local diners.
“There’s definitely a challenge,” he admits. “The pressure in the kitchen is kind of normal—but we enjoy it,” he adds. “When Martín’s name is on the door and the menu, there’s a responsibility. It’s important we live up to that.”
Cultures & Cuisines
Chef Xabier is bringing his cuisine to KL.
Collaborating with the Sabayon team is another highlight of the trip.
“We’re very excited and happy to be in Malaysia. It’s a fantastic opportunity—not just to cook, but to get to know the people and culture,” Xabier says. “It’s my first time in here, and actually, my first experience in Asia.”
The chef speaks with palpable enthusiasm about the upcoming residency—especially the opportunity to engage with new cultures and palates.
(from left): Xabier and Martín Berasategui.
“New ingredients and ideas often inspire us in unexpected ways,” he notes. “Who knows? Once we arrive, we might be inspired by local ingredients—something new could even appear on the menu.”
As for the experience he hopes to create at Sabayon, Xabier is clear in his vision: “My wish is for diners to come and taste our cuisine and, through it, the spirit of the Basque Country.”
Chef Xabier Goikoetxea’s residency at Sabayon, EQ Kuala Lumpur takes place from 31 July to 9 August 2025. Click here for menus and reservations.
