Press & Media
CHAMPAGNE BARONS DE ROTHSCHILD RELEASES THE ROTHSCHILD RARE VINTAGE 2010
Tommy Ooi Travel Guide – Sabayon launches Champagne Barons de Rothschild Rare Vintage 2010 with a pairing dinner. The champagne is the finest expression after long ageing of more than 9 months in vats with regular bâtonnage (stirring of the lees), matured on its lees for 8 to 10 years and then allowed to rest for at least 12 more months after disgorgement to regain its balance. Only 6,240 bottles worldwide and 70 bottles allocated for Malaysia have been sold out.
ENJOY SUNDAY LUNCH IN THE CLOUDS AT KL EQ’S SABAYON
Free Malaysia Today – After months of making do with takeaways and deliveries, many are no doubt hankering for some good food enjoyed the old-fashioned way – dressed in your Sunday best in a fancy restaurant.
Starting this month, EQ Kuala Lumpur’s Sabayon is the restaurant to do just that now that they’re hosting the Rothschild Sunday Brunch every week from 12pm to 3pm for all in the family.
REVIEW: CHEF IGARASHI’S SUSHI OMAKASE AT KAMPACHI EQ
Buro 24/7 – Kampachi first opened its doors in 1974 at Hotel Equatorial—which you may now recognise as the recently-revamped EQ—and has remained a pioneer of authentic Japanese cuisine in Malaysia ever since. The restaurant has built its sparkling reputation on its commitment to quality, serving only the finest air-flown ingredients in each dish at the hands of their team of Tokyo-trained chefs.
The latest addition to the team is none other than Mr Kyohei Igarashi, the restaurant’s newest Sushi Master. Chef Igarashi has over 20 years of experience in sushi making, with a resume that places him all around the world, from Canada, Macau, Bangkok, Hawaii and now Malaysia.
I had the absolute privilege of witnessing Chef Igarashi’s work in-person, opting to try his 6-course omakase menu. Without further ado, here are my thoughts.