Eat and Cook

Tatler Asia
Photo: Eat and Cook
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Bukit Jalil
Mon -
Tue – Sun 18:00-23:00

Redefining the meaning of "modern Malaysian" cuisine while showcasing our country's ingredients and techniques omakase-style

Tatler Says

While ‘modern Malaysian’ can mean many things, Eat and Cook refuses to settle into a comfortable niche, choosing instead to showcase as much as possible our country’s cooking techniques and ingredients, from Malay smoking (salai) to Chinese claypot rice (bo zai fan). Even the Malaysian mamak is represented by way of teh tarik ice cream. How could anyone not have fun with bread and butter served in toothpaste tubes? Or enjoy perfectly grilled octopus presented with snow-white petai powder? Sit at The Table, a cosy corner reserved for intimate gatherings of up to six, or go to The Stage, the equivalent of a Japanese restaurant’s sushi counter, where one can practically feel blasts of heat from the kitchen torch or tuck into a masterpiece milliseconds after it is pieced together. Leave behind your expectations, bring a hearty appetite, and enjoy a delightfully intrigue-filled dining experience.


Chef Lee Zhe Xi started his culinary career after working part-time at a noodle stall in his hometown of Teluk Intan. He is a firm believer that life is all about learning and journeys are more important than destinations.


The best seats in the house are at The Stage. 


Sambal prawn, Eat and Cook ikan bakar, Laksa



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