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Posted On: June 27th 2026, 07:00 am
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From George Town, Penang, @restaurantaujardin is guided by La Cuisine Naturelle—a philosophy rooted in seasonality, restraint, and respect for the land.
Led by Chef Kim Hock Su, Au Jardin works closely with local farmers, fishermen, and artisans, expressing Malaysian produce through refined French technique to create a cuisine shaped by nature, memory, and place.
Au Jardin holds one MICHELIN Star, is ranked No. 39 on Asia’s 50 Best Restaurants 2026, and was named Tatler Malaysia’s Restaurant of the Year for 2026.
On July 6, we welcome Chef Kim Hock Su alongside Chef Johnson Wong of gēn, for a collaborative menu inspired by George Town and the cultures and cuisines that have shaped it.
Led by Chef Kim Hock Su, Au Jardin works closely with local farmers, fishermen, and artisans, expressing Malaysian produce through refined French technique to create a cuisine shaped by nature, memory, and place.
Au Jardin holds one MICHELIN Star, is ranked No. 39 on Asia’s 50 Best Restaurants 2026, and was named Tatler Malaysia’s Restaurant of the Year for 2026.
On July 6, we welcome Chef Kim Hock Su alongside Chef Johnson Wong of gēn, for a collaborative menu inspired by George Town and the cultures and cuisines that have shaped it.
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