Restaurant Au Jardin

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Restaurant Au Jardin proves that Penang is not just for street food—not anymore, anyway

Tatler Says

The Garden of Earthly Delights, the poetic title of Hieronynus Bosch’s most celebrated painting, can also be ascribed to this fine dining restaurant in Penang. Produce from land and sea are spun into something loftier at this paradise of good eats. Spearheaded by Chef Su Kim Hock, who was last seen in Taiwan, Restaurant Au Jardin proves that Penang is not just for street food—not anymore, anyway.

One of the best things we’ve eaten this year, the Hay-Aged Duck aced presentation and flavour while also serving as an unforgettable souvenir; dramatically presented in a shroud of smoke, the gold-lacquered bird is displayed whole before being sliced and plated. But the best is yet to come; after requesting the bill, you’ll be gifted an extension of your experience: a takeaway box with duck legs, bread and condiments to enjoy later.


Possessing a forward-thinking attitude that’s mostly seen in chefs who have stinted overseas, Su Kim Hock also founded Shokudō Niban, a Japanese canteen that abides by the rules of a cooperative: every staff member can stake partial ownership of the eatery.



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