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Au Jardin

Penang

Capturing the beauty and tranquillity of nature on a plate

A portal to another world: A hidden oasis contained within a warehouse at a former bus depot, Au Jardin is French for 'in the garden' – and, once you've transcended the corrugated metal panels of its utilitarian exterior, you'll immediately notice why. Swathed in greenery, with plants rising up from pots around its perimeter, the restaurant's courtyard-like atrium hints at the earth-loving nature of chef Su Kim Hock's fine-dining menu. Giving this secret sanctuary even more of an exclusive air, the refined dining room beyond seats just 18 guests.

What's the vibe? This may be a garden, but that doesn't mean you shouldn't dress to impress. A far cry from George Town's famously no-frills street-food stalls, Au Jardin is all refinement, from its minimalist design to its classic white tablecloths. The softly lit upstairs bar is a sophisticated spot to sip on a cocktail or Scotch whisky before you descend for the main event.

And the philosophy? Chef Kim Hock is a champion of innovative, sustainable gastronomy, blending traditional Malaysian ingredients with French culinary flair to produce dishes that sing with flavour and texture. His multi-course tasting menus change monthly, flowing with the seasons to capture produce at its very finest – and often, locally sourced vegetables are the focus, backed by a supporting cast of proteins from land and sea.

Give us the highlights: Crispy on the outside, meltingly moist in the middle, the cognac and hay-aged duck is widely regarded as one of Au Jardin's standout dishes, as is the river prawn: a seafood course noted for its plump, juicy texture. The lacto-fermented bread with tomato chutney butter – a mouthwatering medley of salt, tang and spice – is also the subject of much praise from diners.

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