Old buildings with ancient stories to tell, adorned with colourful, thought-provoking murals, chock-a-block with enticing aromas of food from hawker stalls at every turn. It can only be UNESCO World Heritage Site George Town, Penang.

More recently, prestigious Michelin stars have been bestowed. The National Council of Malaysia had the pleasure of hosting a dinner at one of the recipient restaurants: Au Jardin by Chef Su Kim Hock.

Housed in a quaint old warehouse within the compound of the historical Hin Bus Depot, the restaurant showcases modern European fare with an emphasis on fresh, seasonal local produce.

Twenty-six members from the National Bailliages of Malaysia, Singapore and Hong Kong SAR China, together with guests, were treated to a superb culinary experience specially curated for the evening.

For starters:
- Highland cabbage in a royale, a sorbet, and a remoulade on crostini
- tartare of skipjack tuna with kailan (Chinese broccoli), chive oil and mustard seeds cupped in puff pastry
- cured Tiger prawns blended with local flavours of papaya, belachan oil (a Malaysian Chinese condiment) and ulam raja (King's salad)
- mussel and fennel curry with steamed brioche.

Exotic fermented strawberry and Kantan paste cleansed the palate for the main course choices of fish and duck.

Namely, wild-caught grouper covered with crispy skin, beurre noisette, pickled fig in balsamic and basil oil to complement with Au Jardin signature Cognac. Hay cooked duck, enhanced with dashes of pickled celeriac and purée, buttery mash and yuzu split jus.

For the sweet ending, a refreshing melon and cream dessert

Merriment reached a high during an enlightening Q&A with Chef Kim Hock which was followed by an auction of his house-made bread loaf and special curry spread.

Au Jardin certainly capped this gastronomic weekend in Penang!

Irene Chen
Chargée de Missions