Century egg ice cream. — Photos: ALICE YONG
Located in a quaint warehouse within the repurposed Hin Bus Depot in Penang is the one-Michelin-starred Au Jardin – chef proprietor Su Kim Hock’s culinary playground.
By day, the small courtyard of the 18-seater restaurant is light-filled and airy thanks to its high ceiling. Potted orchids and ferns, towering palms and a leafy sapling offer relaxing green tones against the whitewashed brick walls. The minimalist upstairs dining space, where we were seated, was outfitted with a bar and a trio of origami bird-shaped light fixtures.
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