How KL eatery Eat and Cook became Asia's hottest restaurant

The restaurant only seats 32 diners a night, to ensure a memorable experience for all. — EAT AND COOK

It is 3pm on a Friday afternoon, nearly three hours before Kuala Lumpur eatery Eat and Cook opens its doors to eager beavers lucky enough to have snagged reservations at the highly-prized restaurant.

In the open kitchen, aptly dubbed The Stage, an army is at work. There is the usual clatter of pots and pans, some chopping and the hiss and sizzle of food being stirred and fried, all led in symphonic harmony by the conductors of this entire culinary orchestra – chef-owners Lee Zhe Xi and Soh Yong Zhi.