Nestled in a district far from the city's hustle and bustle, Eat and Cook is the brainchild of two innovative chefs, Lee Zhe Xi and Soh Yong Zhi. This omakase-style restaurant emerged during the challenging times of the Covid-19 pandemic, transforming adversity into a culinary masterpiece that reimagines Malaysian cuisine.
Nestled in a district far from the city's hustle and bustle, Eat and Cook is the brainchild of two innovative chefs, Lee Zhe Xi and Soh Yong Zhi. This omakase-style restaurant emerged during the challenging times of the Covid-19 pandemic, transforming adversity into a culinary masterpiece that reimagines Malaysian cuisine.
When the pandemic struck, Lee and Soh found themselves out of work. Instead of seeing this as a setback, they seized the opportunity to follow their passion and create Eat and Cook. Their vision was to blend modern techniques with traditional Malaysian flavors, offering diners an unforgettable experience.
The menu at Eat and Cook is a testament to the dynamic nature of Malaysian produce. The menu changes every three to four months to highlight the best seasonal ingredients. Even though Malaysia's seasons are subtle, the chefs utilize the varying availability of seafood and vegetables to craft dishes that capture the essence of each period.
A distinctive feature of Eat and Cook is its counter seating area, aptly named "The Stage." This setup allows diners to have an up-close view of the chefs, who are the true stars of the evening. Watching them meticulously prepare each dish adds a theatrical element to the meal.
The atmosphere at Eat and Cook is welcoming and unpretentious, making it an ideal setting for personal interaction with the chefs. Throughout the meal, the chefs share stories behind each dish, explaining their inspiration and the ingredients used. This personal touch adds depth to the dining experience, making it more than just a meal but a journey through Malaysian cuisine.
The Menu
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