From Dawn to Dusk: Sun and Moon marks a confident new chapter for the team behind Eat and Cook

Years ago, Eat and Cook announced itself not with grandeur, but with conviction. Its six-seat counter became a cult favourite almost overnight, powered by the passion of its young founders, Lee Zhe Xi and Soh Yong Zhi, and their belief that Malaysian ingredients deserved centre stage. Sun and Moon, their latest and most ambitious project to date, signals not a reinvention but a widening of scope.

Opened on Jalan Delima in Imbi, the restaurant occupies a bungalow reimagined as an all-day dining destination. Its name functions as a mirror of the restaurant’s intent: a place that carries guests from morning to night with ease. The space itself does much of the talking. By day, natural light streams through a generous skylight, illuminating a sunken central area that recalls a retro conversation pit. Come evening, the atmosphere shifts with warm lighting, red backlit walls, and a low hum of energy to transform the room into something closer to a hotel lounge than a neighbourhood cafe.

Sun and Moon’s airy interior

The kitchen is helmed by Farid Johanne, longtime sous chef at Eat and Cook, and his approach mirrors the room with unfussy precision. Sun and Moon leans fully into crowd-pleasing comfort, but with just enough technique to elevate the familiar. Breakfasts and lunches are built around savoury galettes, sweet crêpes, tartines and yoghurt bowls.

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Sun and Moon also boasts an impressive coffee programme

For brunch and dinner, Sun and Moon serves it all

Dishes here are nothing if not impressive. The tiger prawn galette—airy buckwheat pancake, soft scrambled eggs, sweet tomatoes, and firm prawns—has quickly become a favourite. Ingenuity shines in dishes like the honey-glazed duck bacon and eggs, where smoked duck steps convincingly into bacon’s role, rich and gamey in all the right ways. Lunch edges seamlessly into indulgent brunch territory. The steak frites comes crowned with a sunny-side-up egg, its yolk mingling happily with crisp fries and a glossy beef jus.

Natural lighting floods the space

Dinner expands the repertoire at Sun and Moon. Chilli garlic tiger prawns studded with black olives, crisp fried chicken with honey mustard and deeply satisfying mains like confit chicken leg with tarragon or herb-roasted lamb shoulder show a kitchen comfortable with restraint. Pastas and risottos reveal the team’s technical confidence. Beyond hearty mains, stay for the pastry trolley—a case of delicacies that will roll through the space, halt conversations and provide your table with welcome additions of madeleines, donuts and other sweet treats.

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From Dawn to Dusk: Sun and Moon marks a confident new chapter for the team behind Eat and Cook