Restaurant au Jardin boasts terroir-driven cuisine with a fantastic fusion of local ingredients. The team is warm, personable, and knowledgeable, and attention to detail is apparent in every aspect of the dining experience, from the wine pairing to the music and ambience. When it comes to flavours, ingredients, and presentation, chef-proprietor Su Kim Hock’s dishes always deliver. A highlight is the signature hay-aged Penang-bred duck, which is perfectly roasted. Guests can also take home duck legs to savour at home the following day, a thoughtful end to an exquisite meal.
