Join us for an exclusive four-hands dinner on Saturday, April 26 with chefs Rick Dingen from JAMPA, Phuket cooking alongside Steve Ariffin of Sabayon, EQ Kuala Lumpur, at Sabayon.

Sharing a deep respect for high-quality local products, Rick and Steve’s dinner will be a commitment to sustainability and ethical sourcing, the menu highlights the best of Malaysia’s bounty and the farmers who cultivate it. 

Rick Dingen honed his culinary skills at Michelin-starred restaurants like La Rive and De Heer Kocken in the Netherlands. Falling in love with Thailand while on holiday, he went onto work in the Kingdom’s top kitchens, including Haoma, and Madison. Rick is now the executive chef of JAMPA, a Michelin Green Star restaurant in Phuket where he combines his passion for local produce, and mastery of woodfire cooking.

Sharing the pans with Rick is Sabayon’s Chef de Cuisine, Steve Ariffin, whose cooking style draws from the refined techniques of French and modern European. At Sabayon, Steve focuses on luxurious yet approachable flavours, seasonal ingredients, and an emphasis on impeccable craftsmanship, making each dish a feast for both the palate and the eyes.

Together the two chefs have created a limited-edition menu which redefines sustainable fine dining, weaving Malaysia’s vibrant terroir into every course—from heirloom tomatoes kissed by bael fruit to grouper dancing with sea asparagus.

Their shared reverence for nature will unfold in dishes like BBQ Carrot, where fermented soybean add umami depth, and Corn Tart, a textural symphony of Sbrisolona crunch and Harumanis mango silk. Even indulgence bears purpose: the 72% Chocolate Bonbon whispers of local spices, while Laksa-Pomelo Praline reimagines street food as haute petit four.

Each course is also a dialogue—Potato Pavé meets Kombu Consommé in a potato triune celebration; Guava Dessert marries citrus zing with wood sorrel’s earthy grace. Sourdough and pretzel bread, paired with cultured butter, nod to timeless craft, while dishes like Corn-Fed Chicken glazed in nutmeg emulsion elevate humble ingredients through technical finesse.