[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!
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
Aged Local AA Graded Dairy Cow
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ReplyDeleteI love how they weave local Malaysian ingredients into those French techniques. It makes me wish I could have been there snapping photos of every plate. In my experience, when you're capturing food and interiors like that, choosing between Photopea and Photoshop really comes down to what fits your workflow best. I ended up trying https://skylum.com/blog/photopea-vs-photoshop-which-editor-fits-your-needs and it helped me edit faster without losing quality.
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