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The sardine parfait at Au Jardin features a squid ink and anchovy sablé, pickled shallots, buttered toast, and sardine jam.

An Au Jardin crowd-pleaser is the signature cognac and hay aged duck.

Inside the cozy main dining room at Au Jardin.

Palate-cleansing sorbets at Au Jardin are playfully served as popsicles.

An appetizer at Au Jardin; the restaurant is located in the Hin Bus Depot arts hub.

Opening at the Hin Bus Depot arts hub in 2019, <a href="https://www.facebook.com/aujardinpg/?DestinAsian">Au Jardin</a> immediately elevated George Town’s dining scene, which until then had revolved around exceptionally good local fare. The restaurant’s reputation was cemented three years later when it bagged a Michelin star, becoming one of only four in Malaysia to do so. At the helm is Penang-born Su Kim Hock, who is arguably one of Southeast Asia’s most competent chefs. Su has won a loyal following for his thoughtful cooking, which partners Asian sensibilities with European techniques, presenting degustation-only menus that feature dishes like wild smoked and half-baked grouper with sweet potato puree, and locally grown Jerusalem artichokes with chicken fat jus, rosemary, and mushroom. Notably, <a href="https://www.facebook.com/aujardinpg/?DestinAsian">Au Jardin</a> is one of very few fine-dining establishments in Malaysia going the extra mile for modern dietary trends: Su offers a full plant-based degustation menu so vegans don’t miss out. Try to bag a seat at the counter for an additional dash of kitchen theatrics with your meal. —Leisa Tyler
<a href="https://www.facebook.com/aujardinpg/?DestinAsian" target="_blank" rel="noopener">fb.com/aujardinpg/</a> 
+60 12 428 9594 
<a href="https://goo.gl/maps/CYXiMnogmjFGVG2d9" target="_blank" rel="noopener">The Warehouse @ Hin Bus Depot, 125, Jln. Timah, George Town, Penang, Malaysia</a>

Au Jardin: Michelin Dining