Tucked in a district, far from the city centre, Eat and Cook is owned by two young, accomplished chefs. The set menu features local ingredients. It changes every three to four months to introduce a new chapter. While the seasonality of Malaysian cuisine may not be obvious, it affects the variety of seafood and vegetables. Each new chapter reveals the characteristics of that season. The counter seats, known as The Stage, have an intimate view of the kitchen team in action.