The final course bridges fine dining and Malaysian hawker tradition. Apam balik is a street food, but here it's deconstructed and plated with technique — the honeycomb cake is baked in-house, the coconut ice cream is made fresh, and the red corn puree provides an unexpected savory-sweet twist. Reviews highlight this as the moment where the kitchen's identity becomes clear: progressive but unapologetically rooted in Malaysian food culture.
Tips from diners
This is a dessert that tells a story. If you have any dietary restrictions, mention them when you book — the kitchen can modify this course to stay true to the concept while accommodating needs.
This dish consistently appears in multiple reviews as a top-three standout from the menu. The interplay between the briny marine sweetness of the scallops and the acidity and flesh of tomatoes sets the tone for what follows — refined ingredients treated with restraint. The simplicity is intentional and demands ingredient quality above all else.
Tips from diners
This is how the kitchen announces itself — simple, ingredient-forward, telling you exactly what to expect. Eat it slowly and note the quality of each component.
The kitchen's approach to fermentation and umami-building shows here. Rather than heavy reductions, kombucha or similar fermented beverages are used to coat and elevate the crustacean, which typically includes prawns or lobster. Reviewers note this as an innovative touch unique to the omakase format — each chef's menu can pivot based on what came in that morning.
Tips from diners
Ask the chef what crustacean is on the menu for tonight — it changes frequently. There's no predictability, which is the whole point.
A vegetable-forward course that demonstrates technical range. The dried and pickled mushroom elements provide umami and textural variety while the torched broccoli chips add bitter minerality. This is where the kitchen shows it can build complexity without animal protein — a hallmark of progressive Malaysian cooking.
Tips from diners
This course comes mid-exploration as a palate reset. Don't think of it as filler — it's architecturally important to the flow of the meal.
Every exploration starts with an amuse — a singular bite designed to set expectations and signal the kitchen's mood. Reviewers note these are thoughtful and never feel like filler. The kitchen uses this course to introduce the night's theme or flag a particular ingredient they're excited about.
Tips from diners
Pay close attention to this. The amuse often hints at what's coming and tells you something about how the chefs are thinking that particular evening.
Eat and Cook ranked #79 on Asia's 100 Best Restaurants in 2023 and earned Michelin Selected status. Located in Bukit Jalil in an intimate 19-seat counter setting, the restaurant operates as Malaysian-style omakase with no à la carte menu. Each seating is a single standing appointment called 'The Exploration' (RM498++) — Chef Lee and Chef Yongzhi design each evening's progression around seasonal Malaysian ingredients, meaning no two dinners are identical even if you visit consecutive weekends.
Book well in advance (4-6 weeks recommended). There is only one 19-seat seating per service. Email or call to reserve — WhatsApp confirmation is standard once the booking is confirmed.
There is no menu, no choices. The kitchen decides every course. Come with an open mind and no expectations beyond 'trust the chefs.' Dietary restrictions should be mentioned at booking.
Mention your occasion (birthday, anniversary, work milestone) when booking. The kitchen and service team will acknowledge it meaningfully without overdoing it.
Arrive early (15 mins before your seating) to settle and sip water. The exploration begins promptly at your reservation time and runs for approximately 2 hours without breaks.
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