In the busy, bustling life of a MICHELIN-starred restaurant chef, how important is a moment of clarity?
In partnership with MOMAwater, we delve deep into the importance of taking a moment of comfort and tranquillity, away from the deluge of information and noise, and enjoy the little things that life has to offer. A gentle nudge to reawaken the senses, part of MOMAwater’s raison d'être is a heightened appreciation of the present moment, of living in the now, and of seizing the moment.
“I believe, when it comes to clarity, it's natural for me to think of self-reflection,” says Kim Hock Su, chef-proprietor of one-MICHELIN-starred Au Jardin in Penang. “And self-reflection for me is very, very important,” he continues.
“We know how hectic life can get; but for us to improve, I believe it’s always necessary to take a pause, self-reflect, and look back at what you have done in the past, what you could have done better, and applying what you learn from this to the future.”
Enjoying a moment of clarity and the process of self-reflection represent transformative experiences that offer profound insights, which, in return, lead to personal growth. It is a fleeting instance when the fog of distraction clears, allowing us to see ourselves — and our lives, for that matter — with unparalleled clarity. It is through this moment that we gain a deep sense of understanding, realise the values that resonate with us, take stock of our aspirations and dreams, and carve out the path we intend to pursue in life.
Proudly Penangite
“Here in Penang, we are blessed with a bounty of seafood and proteins because we are covered by the sea. Also, 85% of our current team is originally from the island itself,” he adds.
True to Su’s and his team’s Penangite spirit, Au Jardin is nestled inside a bus-depot-turned-art-space. The restaurant is housed in a distressed building clad in corrugated metal panels. However, the interior is miles away from the exterior, boasting a modern and sleek look instead.
“When I reflected on what I wanted Au Jardin to stand for, I realised that I wanted the restaurant’s ethos to be concentrated on coming back to our Malaysian roots and doing something for Penang.”
At Au Jardin, the menu changes monthly and showcases sophisticated European fare with subtle local twists. It is evident that every item served has been well-thought-out, such as the homemade sourdough with tomato butter, and even the palate cleanser surprises in pleasant ways.
Su’s hope is that diners of Au Jardin come with an open mind and dine with unbiased thoughts on how food should be. “I am French-trained, culinary wise. And in the restaurant, we try to showcase a lot of local produce; regardless of whether it’s from the island, or if it’s from Malaysia as a whole,” says Su. “Our role here is not just to serve the customers, but to also educate them on the produce that you can get from Malaysia, such as the mussels and the duck — there is so much beauty to be showcased. As a Western restaurant, this is very important to us because it touches on the significant difference of the terroir.”
A Day in Au Jardin
When asked about what a regular day at the restaurant looks like, Su says that the team reports to work around 7:00 or 8:00 in the morning, and then they run through the restaurant preparations. By 11:00 a.m. they huddle around for a quick briefing, and then service starts at noon.
“Our lunch service ends just before 3:00 p.m., and by then, we make it a point to stop working.” Su emphasises the significance of enjoying a meal together to bond. “And then at 4:00 p.m. onwards, we start preparing for dinner service. The first seating is at 5:50 p.m.; dinner service ends roughly around 10:30p.m., and then, we clean the kitchen down and go home.”
Inspiration in the Everyday
Finding that sweet spot between showcasing French cooking techniques with Malaysian produce demands a fair share of creativity and inspiration, and Su shares that each day provides him with a platform for new ideas. “I believe inspiration comes from our daily lives, even if it’s just our daily dose of coffee.” He continues to share the idea for a palate cleanser whose inspiration came from the notes he tasted from a cup of coffee.
“We once had a sorbet made with capsicum and osmanthus. I know it sounds weird because one component is strongly savoury, and the other is sweet; one’s Western, one’s Chinese. But the thing is, when I had my morning cup of coffee, these were the notes that I picked up from my brew. And then, I thought, ‘why did we not think of this before?’"
It's All About the Little Things
Free time for Su is precious. As a father of three, he recognises the importance of life’s little moments. “These small, little, precious moments in life are very important. I believe life is made of them. If we’re not careful enough, we might neglect them.” Su says that he shares the same perspective with Au Jardin: “We put a lot of little components in place to make us different. It’s the small touches that leave a great impression,” he says.
“Time is fleeting — once a moment passes, you’ll never get it back.”
At the end of the day, it is through this constant self-reflection that Su can constantly improve and evolve Au Jardin. As an ongoing practice, self-reflection nurtures clarity by providing a space for introspection, questioning assumptions, and evaluating one’s actions.
By embracing these moments, we embark on a journey of self-discovery and personal development, unlocking our truest potentials that lead to a more purposeful and fulfilling life.
Au Jardin is located at The Warehouse@Hin Bus Depot, 125 Jalan Timah, George Town, 10150, Malaysia. Book your table via the link in our restaurant page here.
All photos images are by Michelin.
