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KimHock Su

@kimhocksu

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@restaurantaujardin
@theteochewclub

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Tatler Best Asia 2026, Shanghai edition! 🇨🇳

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#FoodandtravelPenang

📍 Penang, Malaysia 🇲🇾
🏠 @restaurantaujardin ⭐️

I don’t know how chef @kimhock @aujardine get better and better but all I know is, if you visit Penang, you must visit #RestaurantAuJardin

This one star Michelin restaurant that occupied former bus depot is one of the best restaurant in Malaysia.

Chef Kim’s French cooking background is the backbone of the local ingredient driven cuisine. The menu reflect his Malaysian root and extensive knowledge of Asian cuisines.

Pro tip: get the non- alcoholic pairing. It’s pretty mind blowing.

#PenangEats

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金沢「respiración」× ペナン島「Restaurant au Jardin」×「根 Gen」
一日限りのスペシャルコラボレーションをペナン島で開催

＜コラボ参加シェフ＞
・金沢「respiración（レスピラシオン）」梅達郎シェフと八木恵介シェフ
・ペナン島「Restaurant au Jardin（オージャルダン）」Su Kim Hock（スー・キムホック）シェフ
・ペナン島「根 Gen（ジェン）」Johnson Wong（ジョンソン・ウォン）シェフ

当初はディナー1回転のみの予定でしたが、予約が満席となり、急きょランチも開催されるほどの盛況ぶりでした。
今回のコラボレーションでは、それぞれのレストランの個性を生かし、お互いの料理哲学を持ち寄りながら、通常営業では体験できない料理の融合が実現。各レストランへの訪問経験があっても、新鮮な驚きや発見があり、シェフたちの新たな一面を楽しめる特別なコースでした。

レスピラシオンの代名詞ともいえるスペシャリテ「インパクト甘海老」は、今回はペナン島仕様でコブミカンを使用した特別バージョンに！
また、【日本の秋】をテーマにした舞茸と香茸の3品は、四季の表現が大好評。
パエリアには、金沢から普段使用しているパエリア鍋を持参。地元のお米も持ち込み、いつもの道具と食材で、金沢の味をペナン島のゲストに届けたいというシェフたちの思いが伝わってきました。

美食の街ペナン島で、エキサイティングなコラボでした。

@restaurantaujardin
@kimhocksu
@genpenang
@veryveryverybigburger2.0
@respiracion_japan
@keisuke_y.a.g.i
@tatsuroume

#asia50bestrestaurants
#world50bestrestaurants
#レスピとペナン

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Au Jardin was such a wonderful surprise and a reminder of why we love discovering places through food. From the outside, you’d never imagine that an unassuming bus terminal could be transformed into such a tranquil, beautiful dining space. Step inside and the world seems to slow down, setting the scene for a truly memorable meal.
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What makes the experience even more special is the chef’s thoughtful commitment to sourcing 85% of the menu from Malaysia, with most of those ingredients coming from the surrounding region. There’s something lovely about seeing local produce celebrated with such creativity, care and respect, while being transformed into dishes that are both inventive and absolutely delicious.
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Every course was a delight, with flavours that surprised and ingredients that really shone. As people who love good food, we’ve had our fair share of memorable meals, but we honestly didn’t expect to find such a remarkable gastronomic experience here. It was thoughtful, soulful cooking in a setting that felt worlds away from the bustle outside.
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Au Jardin is more than just a meal, it’s an experience that stays with you long after the last course. A true gem for anyone who appreciates beautiful food, a sense of place and the magic of a chef who knows how to tell a story through ingredients. We left thoroughly impressed, happily satisfied and already wishing we could return.
.
@restaurantaujardin
@kimhocksu
.
#penang #malaysia #restaurantaujardin #michelin #gastronomy

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Au Jardin 可以成為你去一次檳城的理由。
#asias50best #michelinguide #penang #penangfood #restaurantaujardin

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マレーシア・ペナン島の「Restaurant au Jardin（オージャルダン）」は、ペナン出身のオーナーシェフ、Su Kim Hock（スー・キムホック）氏が率いるイノベーティブレストラン。

同店は「Asia’s 50 Best Restaurants 2026」で39位にランクイン。マレーシアのレストランとして過去最高順位を記録したことでも注目されています。さらに同アワードにおいて、「The Best Restaurant in Malaysia 2026」にも選出されました。
また、「ミシュランガイドクアラルンプール＆ペナン2026」では1ツ星を獲得する、マレーシアを代表するファインダイニングです。

このレストランの料理を語るうえで欠かせないのが、地元食材へのこだわりです。
食材の85％はマレーシア国内の生産者から調達し、そのうち65％はレストランから半径20km以内で生産されたものだそうです。
地元の農家や生産者とのつながりを大切にし、地域の食材を積極的に取り入れるだけでなく、野菜の端材や果物の皮なども料理やドリンクに活用。フードロスの削減にも取り組んでいます。

シェフはとても気さくで面白い方なので、繊細で美しいお料理にギャップ萌えしました。

ぜひ訪れてほしい、素晴らしいレストラン。

@restaurantaujardin
@kimhocksu

#asia50bestrestaurant
#michelin

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#FoodandtravelPenang

📍 Penang, Malaysia🇲🇾
🏠 @restaurantaujardin ⭐️ X @yudao_taiwan ⭐️

Penang and Tainan share so much in common — slow living, rich local produce, and passionate culinary talents preserving heritage one plate at a time.

A collaboration between Restaurant Au Jardin and YUDAO felt completely effortless given their shared ethos and vision.

The result? A seamless, absolute banging menu that effortlessly blended Malaysian and Taiwanese flavors and cultures.

Can’t wait for round two in Tainan! 🇹🇼

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The Teochew Club 潮粥俱樂部 brings back meh moi, the Teochew porridge supper once found all over Penang, now across two outlets. The original in George Town opens in the evenings and stays open until 1am for the late crowd, while the newer Bayan Lepas outlet opens by day to feed the working lunch crowd. Both come from Kim Hock Su of the Michelin starred Au Jardin, with Head Chef Stanley Shin leading a kitchen drawn from Su‘s own team.

What makes it special is that every flavour is one Malaysians grew up with, cooked with the finesse of a French trained kitchen and quietly updated for how the modern Malaysian eats. The tastes are familiar, while the textures and seasoning are noticeably sharper than memory.

The Preserved Radish Omelette (現煎菜圃蛋) is fried to order, crisp at the edges and soft within, with chai poh salty and sweet in every mouthful. It is the dish most tables reorder before the porridge runs out.

The Classic Stew of Taro and Duck (焖鴨芋) is the one Su rates highest, the yam melting into the braise around duck that still holds its shape. It has converted more than a few taro sceptics.

The Stir Fried Sio Bak with Dry Chillies (辣椒乾炒燒肉) fries roast pork back through dried chillies until the crackling takes on smoke and heat, the one plate on the table with real fire.

Stir Fried Leek and Taukua (蒜菜炒豆乾) is the Teochew classic done properly, firm tofu and sweet leeks in fermented bean sauce. The Taucheow and Shredded Pork (豆醬白肉) is cooked so delicately that the pork could pass for chicken, its salty bean dressing lifted by a squeeze of calamansi.

All of it goes with plain Feng Lai rice porridge, whether that bowl closes a long night in George Town or breaks up a working day in Bayan Lepas.

@theteochewclub
#FoodForThoughtMY

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Hokkien Mee is red
It must be red

@genpenang 🤝 @restaurantaujardin 🤝 @respiracion_japan

It was my first time in Malaysia, but I already love it.
I’ll come back to see Pokemons again ❤️‍🔥

#gen
#aujardin
#respiración
#penang
hokkienmee is red

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Pokemon trip

Thank you for the wonderful hospitality
@veryveryverybigburger2.0
@kimhocksu

Please give us preparation time next🤣
No Daijobu Daijobu

Indian foooooood

Local Wagashi

Drinking 12 cups of coffee a day is dangerous.
☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️

#pokemon
#penang
#indianfood
#nodaijobu
#localeagashi

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Au Jardin and Yu Dao 予島 cooked one menu together at the Hin Bus Depot for a single night, and both kitchens build their cooking on local produce, which gave the menu common ground from the start.

Chef Nick Yang made Yu Dao Tainan’s first Michelin starred restaurant this year, along with a Green Star and Opening of the Year, while Chef Su Kim Hock, who cooked in Taiwan before returning home, has held a Michelin star at Au Jardin since 2022 and now ranks No. 39 on Asia’s 50 Best Restaurants.

King prawn with a celeriac crisp and curry leaf arrived beside cured sweet shrimp with its head fried crisp, buttermilk and dill, and between the two plates sat the outline of Malaysian butter milk prawns. A preserved vegetable brioche with stout and black garlic butter followed, built on pickled greens kept in Taiwanese and Malaysian Chinese kitchens alike.

Yang’s seafood courses ran Malaysian ingredients through Taiwanese and Japanese technique, beginning with razor clams, petit pois and local caviar over a burdock custard. Mud crab came with petai fried karaage style and inaniwa udon in a turmeric and galangal sauce, and fourfinger threadfin, prized in Taiwan and known here as senangin, arrived with king oyster mushroom and an angelica beurre blanc.

Pickled pumpkin with yoghurt sorbet and an orange and rice espuma came before the hay aged duck, an Au Jardin signature, served with bush keluak, dried mussel and pulled duck rice, century egg and assorted pickles. Keluak and century egg, both black, preserved and pungent, put the Peranakan and Chinese pantries on the same plate.

Jerusalem artichokes with banana bread and blackened banana pushed dessert toward the savoury, followed by coffee meringue with capsicum and passion fruit sorbet and a financier. Nutmeg from Penang and dried longan, a Tainan speciality, finished the meal in coconut milk, the last course carrying both cities.

@yudao_taiwan x @restaurantaujardin
#FoodForThoughtMY

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ペナン島の食を牽引する2人のシェフ、
「Restaurant au Jardin（オージャルダン）」のSu Kim Hock（スー・キムホック）シェフと、「gēn 根（ゲン）」のJohnson Wong（ジョンソン・ウォン）シェフにペナン島案内してもらいました。ローカル店までたくさん！

🌟Kim Hockシェフが率いる「Restaurant au Jardin」は、ミシュラン1ツ星を獲得し、「Asia’s 50 Best Restaurants 2026」では39位。 @kimhocksu @restaurantaujardin

🌟Johnsonシェフが率いる「gēn 根」は、「Asia’s 50 Best Restaurants 2026」では89位にランクイン。
Johnsonシェフ自身も「MICHELIN Guide Young Chef Award 2024」を受賞。また、「Communal Table by gēn」「Root House by gēn」など、異なるコンセプトのレストランも展開しています。
@veryveryverybigburger2.0 @genpenang

まさにペナン島を代表する二人の料理人。
何より感じるのが、ペナン島への深い愛情。地元の食材や生産者を大切にし、伝統的な食文化を守りながら、新しい料理にも挑戦する。「食でペナン島を盛り上げる」ということを、まさに自らの活動で実践しています。

⭕️The Teochew Club 潮粥俱乐部
Kim Hockシェフらのチームが手がけるお店。ペナンに根付く伝統的な潮州料理、特に昔ながらの夜粥文化を現代に伝えることをコンセプトにしています。
潮州料理とは、中国・広東省東部の潮州地方にルーツを持つ郷土料理。蒸す、煮る、煮込むといった調理法を多用し、醤油や魚醤、発酵調味料などを使いながら、素材の味を大切にするのが特徴です。

主役の「番薯粥（さつまいも粥）」を主食に、テーブルいっぱいに並べたおかずを楽しむ潮州スタイルの食事。味の濃い多彩なおかずと一緒にいただきます。

醤油で甘辛く煮込んだ豚バラ肉、濃厚な黄身が特徴の塩漬けアヒルの卵、豆腐の煮込み、塩漬け野菜、オムレツ風の料理など。やさしい味わいのお粥と組み合わせるのが面白い！
日本では体調が悪いときに食べるイメージもあるお粥ですが、潮州では日常の食事として親しまれています。

⭕️ちなみにKim Hockシェフ開発のミールが、セブンイレブンマレーシアで販売しており大人気‼️ @7elevenmalaysia

「Hericium Mushroom Rendang with Rose Water Rice」は、肉の代わりにヤマブシタケを使ったスパイス煮込み「ルンダン」に、ローズウォーターで香りをつけたライスを合わせた一品。ミールなのにガストロノミーしててめっちゃ美味しい！
これは日本でも販売してほしい！

#ペナン島 #asia50bestrestaurant #michelin

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