A Taste of Basque Elegance: Michelin-Starred Chef Xabier Goikoetxea Headlines Sabayon’s Culinary Showcase

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EQ’s Sabayon welcomes Spanish culinary talent Xabier Goikoetxea to Kuala Lumpur for an exclusive 10-night residency this July and August. Expect turbot, caviar, poetry on plates, and views to match.

Food lovers in Kuala Lumpur are in for an unforgettable culinary encounter as Sabayon at EQ hosts Chef Xabier Goikoetxea, the Michelin-starred Executive Chef of Oria at the Monument Hotel in Barcelona. From July 31 to August 9, 2025, diners will have the rare opportunity to savour the work of a chef whose roots run deep in the Basque Country, but whose vision extends far beyond it.

Goikoetxea is no stranger to acclaim. His refined, expressive cuisine has earned Oria its Michelin star and cemented his own reputation as one of Spain’s rising culinary voices. At the heart of his approach is a deep respect for heritage – especially the soulful flavours of northern Spain – married to modern technique and elegant presentation. Dishes are composed like verses, with balance, emotion, and unexpected clarity.

This upcoming residency marks Sabayon’s first Michelin-starred collaboration of 2025, and it’s not one to miss. Partnering with Cathay Pacific, EQ is pulling out all the stops to make this 7-course experience a high point of the city’s dining calendar. The menu, priced at RM888+ per person, promises more than just fine dining. It offers an immersion into Chef Xabi’s culinary world – where turbot meets ‘Pil Pil’ and caviar, and prawn-laced Donostiarra soup is reimagined with cured egg yolk and local accents.

“I’ve worked with Martín [Berasategui] for 15 years, since I was 21,” Xabier shared in a pre-event interview. As a long-time protégé of one of Spain’s most decorated chefs, Goikoetxea brings not just technique, but a sense of lineage. “This is an opportunity not just to represent Martín, but to showcase what we’ve built at Oria.”

Goikoetxea’s cuisine is anchored in his Basque identity – earthy, confident, and warm – but he’s also not afraid to push boundaries. “We use ingredients typical of the Basque Country, such as Ibarra chilli, and combine them in creative ways,” he explains. “Our cuisine blends Basque roots with Mediterranean and international influences.”

That philosophy will be on full display at Sabayon, where the tasting menu will unfold across the restaurant’s 51st-floor dining room – against a backdrop of twinkling skyline views and EQ’s signature sense of occasion.

There’s also a personal milestone at play: this marks Goikoetxea’s first time cooking in Asia. “It’s a fantastic opportunity – not just to cook, but to get to know the people and culture,” he says. “There’s always pressure in the kitchen, but we enjoy it. When Martín’s name is on the door and the menu, there’s a responsibility. It’s important we live up to that.”

Collaboration is another driving force behind the event. “We’re very excited to work with the team at Sabayon,” Goikoetxea says. “We’re here to learn from each other.” The team at EQ, in turn, is equally enthusiastic about this cross-cultural exchange – one that brings Spanish culinary artistry into dialogue with Malaysian ingredients, tastes, and textures.

For those who appreciate food that tells a story – one that spans continents and culinary traditions – this limited-time residency offers something rare. Chef Xabi’s menus promise a journey as nuanced as it is delicious, brought to life by a chef who carries both legacy and innovation in equal measure.