After years of furious speculation, the Michelin Guide finally arrived in Malaysia in 2022. On Dec 13, four restaurants, two from Penang and Kuala Lumpur, respectively, received one Michelin star apiece. One of two from Penang was Au Jardin, a fine dining establishment in Hin Bus Depot.
Su then spent time honing his craft at some of United Kingdom’s finest gastropubs, running a successful French bistrot in Penang before opening a restaurant in Taiwan. There he found recognition as San Pellegrino’s Best Young Chef Semi-Finalist in 2016 and was one of three chefs representing Taiwan competing for the World Best Young Chef award in the same year.
“Every one of the countries I’ve cooked in and the diners' preference taught me well in terms of the flavour composition, the seasoning and the doneness of the meat. I picked up a lot of fundamental cooking in the UK while working for a few of my mentors. In Taiwan, I learn how to season moderately,” mused Su.
As with all journeys, literal or metaphorical, evolution indicates growth and Su’s cooking style has blossomed accordingly: “It is very defined now. When we started Au Jardin, we were a four-man team, and now we’ve almost doubled. With more hands, we get to pay more attention to every dish. Also, we started with a ratio of 50 per cent internationally sourced ingredients, but we’re now at 80 per cent of locally sourced ingredients.
With the easing of the pandemic, dining out is roaring back to life, and Au Jardin’s fans, which include the famously fastidious locals and visitors who travel to eat at the restaurant, have been flocking back. This will no doubt be intensified by the restaurant receiving a Michelin star.
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