Inside what was once a bus depot lies a “garden” where Chef @kimhocksu celebrates the rich tapestry of Malaysian flavors with French techniques at 1* @restaurantaujardin! 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 menu:
Interpreting Cabbage | Aged Cabbage | Cabbage Textures | Cream Cabbage
🍷Champagne Deutz | Brut Classic, Reims, France
River Shrimp | Farced Cauliflower | Shrimp Roe Emulsion | Pickled Cauliflower
Malaysian Tropical Caviar ‘Chilli Crab’ | Crab Beignet & Dressed Crab | Sze Chuan Pepper Crab Sauce
🍷Gran Vina Pazo Barrantes Albarino | Rias Baixas, Spain, 2020
Semporna’s Sea Harvest | Sea Cucumber | Abaloné | Vin Jaune | Focaccia
🍷Danielle-Etienne Defaix | Burgundy, France, 2008
Magnum Sorbet | Nutmeg | Thyme
Cognac & Hay Aged Duck | Blackened Banana Ketchup | Banana Blossoms | Sze Chuan Pepper | Blanc Jus
Red Coral Grouper | Short grained Rice, Oba Leaves, Bone Broth
🍷Castello Di Brolio, Chianti Classico DOCG, Italy, 2021
Lacto Fermented Highland Pineberries | Guava Sorbet | Pâte de Fruit | Butter Crisps | Sugar Tuile
🍷Castello Di Brolio | Tuscany, Italy, 2014
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1*, Au Jardin
Penang, Malaysia
#supermelMalaysia
