Penang's dining scene showcases a unique blend of local ingredients and European culinary techniques. Au Jardin, established in 2018, gained recognition as a Michelin-starred restaurant, emphasizing local flavors. The chef-owner Kim Hock Su incorporates elements like thosai into fine dining, reflecting the state’s cultural heritage. Dishes are exquisitely presented on local ceramics, featuring items like Penang river prawn and Cameron Highlands beets, demonstrating a commitment to both local sourcing and innovative techniques.
Tendrils of steam curl out of the bread basket, spreading a warm, yeasty scent as my server unfurls the linen cover to reveal a plump kind of sourdough with a golden-brown crust.
When Au Jardin opened in 2018, in a former bus depot in Penang, it was a pioneer in presenting local flavours with sharp European technique.
In 2022 it was one of four establishments in Malaysia to receive the country's first Michelin stars, and remains one of Penang's leading fine-dining restaurants.
Dishes come out beautifully plated on local ceramic dishware: a Penang river prawn served with a chile crab caviar; a beet from the nearby Cameron Highlands.
Collection
[
|
...
]