From 24 August to 7 September 2023, Sabayon, EQ’s fine-dining restaurant, will have two-star Michelin Chef Alberto Landgraf as its guest chef. Landgraf, who is considered as one of the top young chefs in Latin America, has distinguished himself by fusing traditional Brazilian ingredients with Japanese culinary tecniques.
Landgraf obtained his first Michelin star for the Brazilian restaurant Epice in Sao Paulo, and his second for the Rio de Janeiro restaurant Oteque, which opened in February 2018. One of the World’s Best Restaurants in 2022, Oteque is renowned for its open kitchen and opulent tasting menus. The eatery was included in Latin America’s 50 Best Restaurants that same year. Reviewers have praised Langraf for his naturalist Brazilian cooking approach, which looks for the freshest local product and uses both traditional and contemporary methods to prepare it, turning basic components into top-notch culinary creations.
The Michelin Guide praises Landgraf for “transporting guests to a world of highly precise culinary sensations based around his consistent use of the region’s very best fish and seafood, with his delicate dishes showcasing a skillful fusion of ingredients and flavours.”
Like many rising culinary talents, Landgraf speaks passionately about the cuisine of his country as well as about sustainability, fair trade, and shorter supply chains that call for making inventive and creative use of local produce and resources.
Landgraf will be preparing exclusive lunch and degustation menus for guests to savour during his stint as Guest Chef at EQ Kuala Lumpur. Degustation dinner menus are available Monday through Saturday for RM788+ per pax, while lunch menus are offered from Thursday through Saturday for RM328+ per person. Diners for both meals can opt for an additional wine pairing, selected and curated by Sabayon’s award-winning team.
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“There are many similarities in our cuisines, most obviously the availability and use of wonderful fresh produce and ingredients. I am looking forward to introducing some native Brazilian flavours and Japanese high-end ingredients to diners, as well as to working with the culinary team at Sabayon.”
Cef Alberto Landgraf
The charismatic chef expressed his delight at having the opportunity to work with some of the notable figures in Malaysia’s culinary world and said he was looking forward to providing Malaysian food enthusiasts an unforgettable experience.
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“At EQ we pride ourselves on delivering distinctive, memorable experiences. Chef Landgraf is the latest of notable culinary stars to be the guest chef at Sabayon, and we are delighted that EQ guests will be able to experience the mastery of one of the most exciting chefs of the present time. EQ is excited to be at the forefront of great culinary experiences, and is committed to the continued raising of the bar in our standards of hospitality and food and beverage offerings.”
Gerard Walker, EQ General Manager
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We were most honoured to try the exquisite lunch menu and got to ask Chef Alberto some questions. Chef Alberto is so passionate and serious about his cooking that he even brings his own salt from Brazil when travelling (not that he needed it at EQ Kuala Lumpur which is very well-equipped). He’s already had the pleasure of cooking for Malaysian royalty during his visit.
Chef Alberto chose to be a chef because he believes that gastronomy is an infinite discipline. His proudest moment as a chef is getting to work with young chefs fresh from culinary school all the way until they leave his restaurant and open their own establishment.
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For more info, head over to www.equatorial.com
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Photo credits: EQ Kuala Lumpur and author’s own