[Malaysia: Penang] 1* Restaurant Au Jardin

Rating: 4.25/5

Inside what was once a bus depot lies a “garden” where Chef Kim Hock Su celebrates the rich tapestry of Malaysian flavors with French techniques at 1* Restaurant Au Jardin! Each dish tells a tale of sustainability, with 85% of the ingredients sourced from local Malaysian farmers and 65% of which are procured within a 20km radius. Two type of degustation menus are available with one of them being vegetarian. The meal was strong from start to finish with favorites including the all things cabbage, river shrimp, Semporna’s sea harvest, aged local dairy cow, and red coral grouper with rice & broth. With sophisticated flavors and well thought-out combinations, Au Jardin is a must-try when in Penang!

Homemade Sourdough | Tomato Butter

 

Our Matcha

Interpreting Cabbage | Aged Cabbage | Cabbage Textures | Cream Cabbage

River Shrimp | Farced Cauliflower | Shrimp Roe Emulsion | Pickled Cauliflower

Malaysian Tropical Caviar ‘Chilli Crab’ | Crab Beignet & Dressed Crab | Sze Chuan Pepper Crab Sauce

Semporna’s Sea Harvest | Sea Cucumber | Abaloné | Vin Jaune | Focaccia

Truffle & Portobello Pithivier

Cognac & Hay Aged Duck | Blackened Banana Ketchup | Banana Blossoms | Sze Chuan Pepper | Blanc Jus

Magnum Sorbet | Nutmeg | Thyme

Aged Local AA Graded Dairy Cow

A5 Wagyu Picanha

Red Coral Grouper | Short grained Rice, Oba Leaves, Bone Broth

Lacto Fermented Highland Pineberries | Guava Sorbet | Pâte de Fruit | Butter Crisps | Sugar Tuile

Petit Fours

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