Su Kim Hock

Chef Su Kim Hock's culinary philosophy is a profound and evolving synthesis of his rigorous French culinary training and a deep-seated commitment to his Malaysian heritage, specifically the vibrant island of Penang. His core ethos centers on elevating and celebrating the local terroir, actively sourcing the freshest Malaysian produce—from indigenous seafood to local mussels and duck. This dedication is not merely a preference but a foundational principle, evidenced by Au Jardin's progressive shift from 50% to 80% locally sourced ingredients. His vision extends beyond mere cooking; Chef Su sees his role as an educator, guiding diners to appreciate the inherent quality and unique character of Malaysian produce within a sophisticated European culinary framework. He emphasizes that the 'terroir' creates a significant distinction, making it crucial for a Western restaurant in Malaysia to champion local ingredients. Au Jardin's menu, which transforms monthly, is a dynamic canvas for this philosophy, allowing for a continuous exploration of seasonal bounty and a nuanced application of local twists. Philosophically, Chef Su champions self-reflection as paramount for continuous improvement, finding inspiration in the subtle notes of daily life, even a cup of coffee. He strives for a holistic gastronomic ecosystem around Au Jardin, envisioning a future with a self-sustaining farm and an R&D and education kitchen. Furthermore, he is a fervent advocate for inspiring and nurturing the next generation of Malaysian chefs, encouraging them to excel within their homeland and contribute to a burgeoning local fine dining scene, thereby shaping the industry's future. Chef Su Kim Hock's technical style is anchored in classical French culinary artistry, which he masterfully fuses with precise execution and an adventurous spirit for local Malaysian flavors. His approach to flavor and plating is characterized by an exacting attention to detail, aiming for a sophisticated, visually striking presentation that enhances the dining experience. He meticulously balances textures and tastes, ensuring that each component contributes to a harmonious and memorable dish. A prime example of his innovative spirit and technical prowess is the surprising palate cleanser of capsicum and osmanthus sorbet, an unlikely yet brilliant combination born from the nuanced notes he detected in a morning coffee. His craftsmanship culminates in his most legendary signature dish: the Cognac & Hay Aged Duck. This dish is a testament to painstaking detail, involving a multi-stage process: careful butchering to separate skin from flesh, brining the whole duck, stuffing the cavity with aromatic hay and spices, then sealing and dry-aging it for a minimum of two weeks in a controlled environment. During this period, the duck is regularly lacquered with cognac to deepen its complex flavor profile. Before roasting, the skin is expertly pricked for even fat rendering, resulting in exquisitely moist, tender meat with perfectly crisp skin and an intensely flavored, yet balanced, gamey character. The duck is complemented by thoughtfully curated accompaniments, currently featuring beet gel, pickled beets, *pomme* purée, and a yuzu split jus, strategically incorporating acidic and refreshing elements to cut through the richness, adapting to Malaysia's tropical climate. The dish is presented with an engaging theatrical flair, including a smoke box, and extends the guest experience beyond the meal with a crafted box of duck legs and condiments provided for enjoyment the following day.

Career

• Student/Training at Le Cordon Bleu, Sydney
• Chef at Tetsuya's, Australia
• Chef at Quay, Australia
• Chef-Patron/Proprietor at Au Jardin, Penang
• Consultant Executive Chef at The Blue Mansion (Indigo/Cafe Mangga), Penang