Chefs Aidan Low and Kim Hock Su combine their expertise on local ingredients and precise techniques to create the event's vegetarian dishes
Twelve top chefs in Malaysia will converge at Tatler Dining's Off Menu Kuala Lumpur 2022 on November 5-6 to present a truly unique dining experience.
See also: Off Menu Kuala Lumpur 2022: Feed Your Curiosity at Tatler Dining's Annual Food Festival
Chefs Aidan Low of Kuala Lumpur's Akâr Dining, and Su Kim Hock of Penang's Restaurant au Jardin have teamed up to create modern and innovative vegetarian dishes. Low will be presenting vegan apricot kernel tofu while Su will be serving charred kailan stems and over-fermented petai tempeh.
The Chefs
Akâr Dining, one of Malaysia's Top 20 Restaurants in 2021, is known for its modern takes on local flavours and clever use of herbs and spices for its sophisticated dishes. Low leads the young team at restaurant in Taman Tun Dr Ismail, Kuala Lumpur.
Over in Penang's hip enclave Hin Bus Depot, Restaurant au Jardin, with Su at the helm, has played a pivotal part in raising the Unesco Heritage Site's fine dining profile.
Low and Su recently get together to exchange ideas for their dishes at Off Menu 2022.
"[Low is] such an accomplished young chef who showcase so much rebelliousness in his menu," enthuses Su. "I enjoyed his commitment to use local produce and interpreting them in his own way."
Low is equally effusive of his Off Menu partner: "I learned a lot from his efforts in highlighting natural flavours or ingredients. Allowing myself to see ingredients from a different lens is always fun and sometimes brings an even deeper understanding."
