Solbam x Au Jardin Collaboration @Penang

The Solbam team recently traveled to Penang, Malaysia, to present a collaborative dinner with the Michelin one-star restaurant Au Jardin.

Before sharing more about this special occasion, allow us to first introduce Au Jardin and its chef, Su Kim Hock. Nestled inside the cultural compound of Hin Bus Depot in George Town, Au Jardin occupies a repurposed warehouse that contrasts its raw exterior with a refined and intimate interior. The restaurant interprets modern European cuisine through the lens of Malaysia’s terroir, creating dishes that are elegant yet deeply rooted in place. Menus change regularly in rhythm with the seasons and sourcing, built on French technique yet seamlessly incorporating local elements—spices, herbs, seafood, and tropical fruits. Since the inaugural Michelin Guide to Malaysia and Singapore in 2022, Au Jardin has been distinguished with one star and is regarded as one of Penang’s leading fine-dining destinations.

Guiding Au Jardin is Chef Su Kim Hock, a Penang native who, after honing his craft abroad, returned to his hometown to forge a cuisine that merges rigorous European methods with a profound respect for local ingredients. His signature Cognac & Hay Aged Duck exemplifies this philosophy, aged in hay and cognac to intensify its depth, then refined through precise roasting, resting, and smoking to achieve perfect balance. From such emblematic dishes to courses shaped around market-fresh herbs and seafood, Au Jardin communicates a clear message: to translate locality into modern expression.

This collaboration grew out of years of encounters at international events, where Chef Taejun Eom of Solbam and Chef Su Kim Hock exchanged ideas and built a friendship grounded in mutual respect. Both carried the shared hope of “one day cooking together,” and in Penang that wish was finally realized. For Solbam, working alongside Au Jardin meant more than cooking—it was a chance to immerse ourselves in their culinary philosophy, their use of local produce, and above all, their hospitality. Experiencing firsthand the warmth with which they welcome guests, and the sincerity with which they approach their craft, left a lasting impression on us.

The kitchen became a space of constant dialogue. We exchanged techniques for layering sauces, managing heat and fat, designing plating to tell a story, and calibrating service flow and timing. Even when working with the same ingredient, each team offered interpretations that were distinct yet complementary. In those moments, we rediscovered the essence of collaboration: to embrace differences, to find common ground, and to create a new language together—one that is spoken most honestly through the plates set before guests.

The ingredients of Penang themselves offered profound lessons. Seafood from local waters, tropical herbs and spices, and produce fresh from the markets carried stories of place and people. The Au Jardin team honored these origins by remembering producers by name and carrying their respect into every detail of cooking and service. We found this attitude deeply inspiring and recognized how naturally it aligns with Solbam’s own philosophy: to present what is most Korean in the most modern way.

What resonated most deeply was the spirit of hospitality. The gentle placement of a plate, the cadence of an explanation, a moment of shared eye contact with a guest, the subtle cues exchanged between teammates—these small gestures together transformed the atmosphere of the room. Through Au Jardin, we were reminded once again that at the heart of every restaurant is not only food, but people.

On our journey home, the Solbam team reflected on how to reinterpret these experiences through the lens of Korea’s seasons and ingredients. With gratitude and anticipation, we now look forward to continuing this friendship and presenting Au Jardin and Su Kim Hock’s culinary voice here in Seoul, through the language of Solbam. Our guiding philosophy remains unchanged: to understand tradition deeply, to respect ingredients fully, and to reinterpret them with contemporary clarity.

We extend our heartfelt thanks to Chef Su Kim Hock and the entire Au Jardin team. Their warmth, sincerity, and clear vision have left us with inspiration that will endure far beyond this collaboration. We look forward to welcoming them again soon, and to sharing with our guests in Seoul a richer, more heartfelt continuation of this journey that began in Penang.