Eat and Cook

"Michelin Guide 2024 mention One To Watch Award, Asia's 50 Best Restaurants 2022 Tasting menu from $150 Born as a consequence of the pandemic, Eat and Cook was imagined by chefs Lee Zhe Xi and Soh Yong Zhi who lost their jobs in 2020 but were determined to continue their culinary careers and showcase the nation’s varied produce. Twenty guests at a time are welcomed through an oblique black curtain to the main dining room, where there are seats at the chefs’ counter and in smaller alcoves around the room. Presentation and drama take centre stage. From any table, guests can marvel at the Malaysian omakase. Zhe Xi and Yong Zhi plan a day’s offering based on the produce available that day. After the evening service, they make a beeline for the market and buy the freshest seafood, meat and vegetables. The menu is sectioned by ‘Chapter’ and draws inspiration from all four corners of the country: mountain duck from Kuala Kangsar, prawns from the Klang River and slipper lobster from Sungai Besar."