Page 94 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

We head off to our next stop in Penang, 充满人情味的Au Jardin
马 Restaurant Au Jardin that showcases modern 到马来西亚的槟城,很多游客都会想
European fare using local ingredients. The
国 restaurant is tucked away in the Hin Bus Depot 到这里的街头美食，但却不是很多
of George Town and only seats 18 diners at
人会想到, 这被许多本土小吃包围
a time – a very exclusive dining experience. 说的岛屿, 原来有间非常棒的法国餐厅
风 When we first arrive at the restaurant, we are Au Jardin。主厨史金福有着专业烹煮法国料理
的经验, 但也因为血液里有着浓浓的亚洲情怀,
味 captivated by its artistic interior. The restaurant 所以不难在他的料理里找到丝丝的亚洲风味。
reminds me of a greenhouse, with white bricks
侍酒师也巧妙的选用了日本出产的葡萄酒来做
walls, a transparent glass wall and a rooftop. 搭配，跳脱了一般传统上会选用欧洲出产的葡
The dining room is elegant and intimate, perfect 萄酒来搭配法国餐。其实我个人非常喜欢这家
for those special dinners or celebrations. 餐厅的环境, 在闹中取静的地理位置, 没有太多
浮夸的装饰, 却有着非常独特的建筑结构。史师
The restaurant is the brainchild of Chef Su Kim 傅除了非常友善, 对料理的食材也有他一套的见
Hock who is a firm believer in sustainability and 解, 虽然卖的是法式料理,但七十巴仙的食材都
supporting local producers. Chef Su creates dishes 来自本地,他坚信唯有新鲜的食材, 才能做出好
based on the seasonality of ingredients, and thus 的料理。
guests will be able to have
different dishes every
time they dine.
“We work very
closely with the
farmers, so
our menu will
change on a
monthly basis
according to
the season.”
says Chef Su.

During our
visit, Chef Su
prepared appetizers
like sourdough bread
with kelp butter and mains
like Tochigi A4 wagyu. Each dish was a testament
towards Chef Su’s creativity as he manipulates
the flavours and textures of each ingredient to
create unique dishes one would not be able
to even imagine of. He also uses processes
such as fermentation to add a twist the dishes.
As a chef for 13 years, Chef Su is dedicated
into ensuring that Restaurant Au Jardin leaves
minimal carbon footprints. “End of the day, we
try to source for our ingredients sustainably by
working with local farmers. We ensure that the
farmers we work with are able to provide the
highest quality of produce that are natural, so
that we can translate that to our diners.” says
Chef Su. He continues, “Our restaurant is small
so it is easier to manage, and we will use the
vegetable waste from the restaurant as compote
for our garden to grow even more vegetables.”
top image 7. Mr. Tan Kong Chin, maître d' (left) Chef Su
Kim Hock (right)
right image 8. greenery interior of Restaurant Au Jardin