We joined a rare, collaborative 4-hands dinner featuring Michelin Green Star Chef Rick from JAMPA Restaurant, Phuket, teaming up with Chef Steve from Sabayon where the sum was so much greater than its (already brilliant) parts.

At Sabayon, perched atop EQ Kuala Lumpur, culinary sparks flew as two gastronomic titans&mdash;Chef de Cuisine Steve Ariffin of Sabayon and Executive Chef Rick Dingen of Phuket&rsquo;s eco-luxe JAMPA&mdash;joined forces for a four-hands dinner that was nothing short of extraordinary. Presented by EQ and the Kita Food Festival, <a href="https://www.hommesmalaysia.com/arts-culture-and-lifestyle/interview-jacques-demont-ceo-of-devialet-talks-expansion-strategy">the one-night-only affair</a> was a masterclass in refined, sustainable dining. Across seven meticulously curated courses, the chefs spotlighted Malaysian terroir in all its glory&mdash;think T&rsquo;lur&rsquo;s local caviar, harumanis mango, Bengal quince (also known as wood apple), and more. Each dish pushed boundaries, embracing bold Asian flavours while maintaining a whisper of finesse that still lingers on the palate. It all began with a deceptively simple amuse-bouche&mdash;an elegant bite bursting with crab, compressed apple, basil aioli, flaxseed and a surprise kick of mushroom XO. Then came a medley of heirloom tomatoes, strawberries, cucamelon and bael fruit steeped in a delicate broth, followed by Italian maccheroni encasing a decadent mound of parmesan and shaved truffle. The kind of dish that earns a pause and a deep exhale.

(Image credit: EQ Kuala Lumpur)

<a href="https://www.hommesmalaysia.com/digital-covers/digital-cover-everything-is-romantic-with-shukri-yahaya-ft-larrie2">Standout moment? </a>A steamed carrot course that hit all the right notes&mdash;balanced with tart gooseberries, creamy macadamia, and funky fermented soybeans. But the sea bream with clams, fennel, and English parsley was a close contender&mdash;subtle yet symphonic in flavour. The main event, a corn-fed chicken, arrived lacquered in a rich chicken jus, paired with glazed mushrooms and a hint of nutmeg that rounded the plate with surprising warmth. To cleanse the palate, a pink guava sorbet kissed with laksa leaf and wood sorrel refreshed and reset. The grand finale? A lush pistachio creation with kcremoux, joconde sponge and cassis jelly&mdash;equal parts art piece and indulgence.

For Chefs Steve Ariffin and Rick Dingen, this dinner wasn&rsquo;t just about plated beauty. It was a chance to spotlight Southeast Asia&rsquo;s deeply underrated ingredients and push diners to rethink the real meaning of culinary value. Dingen, who hails from the Netherlands and sharpened his knives at Michelin-starred spots like La Rive and De Heer Kocken, <a href="https://www.hommesmalaysia.com/arts-culture-and-lifestyle/the-banana-that-ate-the-art-world">found his calling in sustainable</a> cooking during his time at De Kas, a trailblazing Dutch restaurant known for harvesting its own ingredients. &ldquo;Speaking with farmers changed everything,&rdquo; he reflects. &ldquo;It connected me to the origins of each dish, and that awareness shifted how I wanted to cook.&rdquo;

That ethos followed him to Thailand, where he now helms JAMPA&mdash;a restaurant that&rsquo;s earned cult status for its live-fire cooking and devotion to sustainable gastronomy. Tucked in Phuket, JAMPA operates with its own organic farm, allowing the team to honour the changing seasons with produce that&rsquo;s as fresh as it is responsibly sourced. Together, with Ariffin&rsquo;s refined take on Malaysian ingredients and Dingen&rsquo;s commitment to farm-forward cuisine, the duo didn&rsquo;t just serve dinner&mdash;they served perspective. A reminder that the future of fine dining might not lie in what&rsquo;s flown in, but what&rsquo;s already thriving close to home.

Sabayon EQ and JAMPA Phuket join forces for a one-night-only culinary power play

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