Au Jardin
George Town, Malaysia
⭐1 Star
The Experience
From Michelin Guide
Inside a bus depot-turned art space sits this distressed building clad in corrugated metal panels. However, the interior is miles apart from the exterior, boasting a modern and sleek look. The menu changes monthly and showcases sophisticated European fare with subtle local twists. Every item served has been well thought out – the homemade sourdough with tomato butter is always a highlight. Even the palate cleanser surprises in pleasant ways.
Unique Things
From Visitor Experiences
Location inside a bus depot-turned art space: Au Jardin is uniquely situated within the Hin Bus Depot, a former bus depot converted into an art space, combining a distressed exterior with a sleek, modern interior filled with lush greenery, creating a striking contrast and ambiance.
Monthly changing menu with sophisticated European fare and subtle local twists: The restaurant offers a menu that changes every month, featuring refined European dishes thoughtfully infused with local Malaysian ingredients and flavors, reflecting a blend of culinary cultures.
Commitment to community and sustainability through new facilities: Beyond dining, Au Jardin is developing a library and development studio as well as a small-scale farm to support local farmers and peers in the industry, demonstrating an unconventional approach to integrating sustainability and community support into its operations.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Au Jardin in George Town are:
Duck (Cognac & Hay Aged Duck): This is the centerpiece of their signature dish. The duck is aged for 16 days and stuffed with orange, lapsang souchong (smoky black tea), Timothy hay, anise, and coriander seeds. The skin is rubbed with orange zest, pepper, and chives, resulting in tender, moist flesh with thin, crisp skin. The duck is served with an intensely flavored reduction made by reducing 60 liters of stock to just three liters.
Timothy Hay: Used in the aging process of the duck, Timothy hay is considered top quality grass and imparts a unique aroma and flavor to the meat during the 16-day aging period.
Lapsang Souchong (Smoky Black Tea): This ingredient is part of the stuffing for the duck, contributing a distinctive smoky flavor that complements the richness of the meat.
Orange and Orange Zest: Used both inside the duck and as a rub on the skin, orange adds a bright citrus note that balances the savory and smoky elements of the dish.
Fenugreek and Black Dahl (in Homemade Bread): Au Jardin is also noted for its homemade bread inspired by thosai, cultivated from natural rice yeast and flavored with fenugreek and black dahl. The bread is served with a unique butter blend made from tomato, cumin, and fennel seeds, enhancing the overall dining experience.
These ingredients highlight Au Jardin's inventive approach to combining local and artisanal elements with refined culinary techniques to create memorable signature dishes.