Au Jardin takes home the award for the best restaurant in Malaysia (Photo: The World's 50 Best)
Many who visit Penang know it as a food paradise — a destination for those with an appetite for culinary innovation and expertise. The island’s own Au Jardin has cemented its reputation by securing the 39th spot on Asia’s 50 Best Restaurants 2026 list, a significant leap from its previous position at No. 100 on last year’s extended 51–100 ranking.
Announced during a ceremony on March 25 at the Kerry Hotel Hong Kong, it stands as the only Malaysian establishment to make this year’s main Top 50. Meanwhile, Dewakan, the two-Michelin-starred restaurant, appears on the extended 51–100 list at No. 62, alongside Gēn — chef Johnson Wong’s tribute to Penang — at No. 89. The prestigious accolade recognises Asia’s leading dining destinations, celebrating excellence in quality, creativity and dedication.
The evening also celebrated other standout winners. The Chairman claimed No. 1 — marking its second win since first taking the title in 2021 — founded by Danny Yip. At No. 2 is Wing, led by chef Vicky Cheng, while No. 3 goes to Gaggan, helmed by Gaggan Anand, which ranked first last year.
As a French-inspired fine dining establishment, Au Jardin led by chef-proprietor Su Kim Hock is commended for its seamless blend of local produce with European culinary techniques. Founded in 2018, it is housed within a former warehouse in George Town.
Its corrugated metal panelling presents a rustic façade, but beyond the private garden entrance, guests are welcomed into a modern space framed by lush greenery that echoes its name. Designed around an airy atrium, the interior is imbued with natural beauty and understated sophistication, offering an experience that is both intimate and refined.
Sustainability lies at the heart of Su’s culinary philosophy. He ensures that the majority of ingredients are sourced locally, with 85% procured directly from Malaysian farmers — an approach that thoughtfully combines flavour with environmental and social responsibility.
Among Au Jardin’s offerings that reflect this ethos is a reimagined chilli crab in Szechuan pepper sauce that balances Asian piquancy, alongside a crispy beignet in place of the traditional mantou. Also notable is the aromatic hay-aged duck, sourced in Penang, brined and stuffed with spices before being presented in a smoke-filled wooden box.
According to local media, Su Kim Hock has credited the efforts of his predecessors, as well as the support of contemporaries such as Darren Teoh of Dewakan, in paving the way for Malaysia’s gourmet gastronomy scene.
Asia’s 50 Best Restaurants is widely regarded as a key benchmark in the global gastronomic landscape. Au Jardin’s inclusion not only marks a significant achievement for the restaurant, but also elevates Malaysia’s standing on the world stage, reflecting a culinary scene that continues to grow, innovate and gain international recognition.
