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KimHock Su

@kimhocksu

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@restaurantaujardin
@theteochewclub

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From Chengdu to Penang, this was the second four-hands collaboration between @cochengdu and @restaurantaujardin . The first took place at Co- in Chengdu; this time, the table was set in Penang.

Chengdu’s Co-, led by @_laoyang_ and @meiyi.you , builds on French technique while drawing from Sichuan, the greater Sichuan-Chongqing region, and China’s coastal ingredients. In 2026, it made its debut on Asia’s 50 Best Restaurants at No.69 and was awarded one Michelin star.

At Au Jardin, Chef @kimhocksu takes a different route, using French technique to explore the ingredients and food culture of Malaysia. In 2026, Au Jardin ranked No.39 on Asia’s 50 Best Restaurants, was named The Best Restaurant in Malaysia, and retained its Michelin star.

With the setting moving from Chengdu to Penang, the cooking naturally shifted with it. The menu stayed rooted in both chefs’ own culinary languages, while Penang’s ingredients and flavours brought another layer to the collaboration.

Scallop Carpaccio
Clean, sweet and restrained. The acidity and subtle herbal notes give the scallop room to speak for itself.

Juniper Sorbet
Herbal, lightly spiced and refreshingly clean, a precise palate reset that brought a lighter rhythm to the meal.

Same chefs, second collaboration, two cities — and a distinctly different sense of place.

#finedining #fourhands #asia50best #michelin #michelinpower taken in Restaurant Au Jardin by @kimhocksu

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18 days ago

CHEF @kimhocksu ‘S COFFEE PICKS ☕
음식만큼이나 커피에도 진심인 김혹수 셰프가 직접 추천한 페낭의 카페 다섯 곳을 소개한다.

1. Alight Coffee @alightcoffee_
2.Ovalthinker Coffee @ovalthinker.coffee
3.The Alley, 5 Stewart Lane @thealleypenang
4.Constant Gardner Coffee @constantgardenercoffee
5.OME by Spacebar Coffee @ome.space

Chef Kim Hock Su @kimhocksu
Au Jardin @restaurantaujardin
One MICHELIN Star
Asia’s 50 Best Restaurants 2026 — No. 39
The Best Restaurant in Malaysia 2026
@theworlds50best @the50bestrestaurants taken in Restaurant Au Jardin by @kimhocksu

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a month ago

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a month ago

Three minutes in the microwave. Rendang that took a chef eight hours to get right.

Hericium Mushroom Rendang / Nasi Mawar Rendang Hericium. 260g.

@restaurantaujardin @kimhocksu

#SantapLah #TasteTheMalaysianStory #7ElevenMalaysia #CAFéby7Eleven #MalaysianFood #ReadyToEat #MICHELINGuideRestaurants by @kimhocksu

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a month ago

Tucked inside a former bus depot at Hin Bus Depot, Au Jardin @restaurantaujardin is proof that great dining doesn't need a grand facade — just a garden hidden behind corrugated metal.

Chef-patron Kim Hock Su @kimhocksu , a Penang native who trained at the likes of L'Enclume and Whatley Manor in the UK, brings it all home with a menu that fuses French technique with deeply local Malaysian sourcing — 85% of ingredients from Malaysian farms, much of it within 20km of the restaurant.

Standouts from the ever-changing tasting menu:

Cognac & hay-aged duck — the signature dish

Lacto-fermented sourdough with tomato chutney butter

⭐ 1 Michelin Star (Malaysia & Singapore Guide, since 2023)
🏆 #39, Asia's 50 Best 2026
🏆 Tatler's Best Restaurant in Malaysia, 2025 & 2026 by @kimhocksu

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a month ago

A superb collab by Kim Hock @kimhocksu of Au Jardin @restaurantaujardin and Prateek @prateeksadhu of Naar @restaurantnaar in Penang to celebrate the 9th anniversary of Au Jardin by @kimhocksu

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a month ago

Dabai grows in Borneo. Kadok is a kampung leaf. Rendang takes a day to get right. Nasi minyak belongs at a wedding.

Four Malaysian dishes, cooked by Malaysian chefs, ready in 3 minutes.

Selamat Hari Merdeka.

@akar_kl @beta.kl @restaurantaujardin @jawihouse

#SantapLah #TasteTheMalaysianStory #MalaysianFood #ReadyToEat #MICHELINGuideRestaurants by @kimhocksu

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2 months ago

@kimhocksu took an unconventional path into the culinary world, one that took him from Penang first to the north of England, then to Taipei. We caught up with Su following the Tatler Best Takeover Series in Hong Kong, where he reflected on his journey, the challenges of pioneering fine dining in his hometown and why terroir lies at the heart of @restaurantaujardin .

Swipe for more and read the full feature at the link in bio.

主廚 @kimhocksu 走於不尋常的廚藝之路：從檳城出發，遠赴英國北部再到台北。在香港舉行的 Tatler Best Takeover Series 圓滿落幕後，我們與 Su 坐下來傾談，聽他回顧自己的探索歷程、在家鄉開創高級餐飲的挑戰，以及為何檳城的在地風土始終是 @restaurantaujardin 的核心靈魂。

向左掃了解更多，並點擊link in bio閱讀全文。

#tatlerdininghk #tatlertastemaker by @kimhocksu

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2 months ago

Restaurant au Jardin’s menu is a playful, whimsical take on Malaysian ingredients through the lens of chef-owner @kimhocksu. Most impressively, it takes local sourcing to a new level with 65% of its ingredients sourced from within 20km of the restaurant itself, down to the restaurant’s plateware, handcrafted by local Penang artisan @buttersagepottery.

Here is a collection of the dishes we loved most from the degustation menu.

#TatlerDiningMY #TatlerTastes taken in Restaurant Au Jardin by @kimhocksu

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2 months ago

🇭🇰 ANDO X RESTAURANT AU JARDIN 🇲🇾

To celebrate ANDO’s newly transformed restaurant reopening, ANDŌ is hosting a special collaboration event with Penang’s acclaimed Restaurant Au Jardin (One MICHELIN Star + #39 on Asia’s 50 Best Restaurants 2026), cooking for the first time in Hong Kong.

For two nights only, Chef Agustin Balbi and Chef Kim Hock Su reunite to present an exclusive 8-course tasting menu—a culinary dialogue weaving the flavors, memories, and terroirs of Japan, Spain, France, and Penang.

Expect inventive creations like Amadai à la Plancha with Saffron & Seaweed, Scallop Tartare with Heirloom Beetroot, and Mussels with Yi-O Rice in Prawn Noodle Broth.

Event Details
📍 Where: ANDŌ, Hong Kong
📅 When: 26-27 August, 2026 (Dinner Only)
💰 Price: HK$2,588 + 10% per guest

Traveling to Penang next? The collaboration heads to Restaurant Au Jardin on 10 September.

Read more at below, swipe right for more:
theforksandspoons.com.hk/newsroom/

#Ando #RestaurantAuJardin #HongKong #Collaboration @ando.hkg @agux1988 @carlito.gorgor @jiagroup @restaurantaujardin @kimhocksu taken in Andō by @kimhocksu

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2 months ago

Food has a way of bringing people together, especially when fellow chefs stand shoulder to shoulder. 🤝

Chef @kimhocksu and @kohyeeming are cooking together one night only at the kitchen for a collaborative 6-course tasting menu—celebrating community, craftsmanship, and moving forward doing what we love most: serving great food. 🫶🏻

📅 Saturday, 22 August 2026
⏰ 6:00 PM & 8:30 PM
📍 NEP! (157, Lebuh Campbell, Georgetown)
💰 RM350+ per pax

Limited seats available, book now thru UMAI. Link in bio! taken in NEP.PG by @kimhocksu

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2 months ago

在槟城，遇见 Au Jardin的隐藏款Fine Dining惊喜午餐。
每一道菜都像主厨Kim Hock在味蕾上作画，食材本味被温柔放大，层次感在舌尖层层剥开，非常美味的午餐。
是值得专程为之奔赴的一餐。香槟🥂🌿🍴

#槟城美食 #RestaurantAuJardin #ChefKimHock #马来西亚探店
#fine dining taken in Restaurant Au Jardin by @kimhocksu

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