Tropicana March-April 2023 #147 The Adventure Issue

MARCH/APRIL 2023 TRAILBLAZER
Chef Kim Hock
preparing food at
Restaurant Au Jardin
Chef Darren Teoh
68
“Even though I have been classically trained in French
kitchens, I am a strong believer in 'la Jeune Cuisine'
(young cuisine). This philosophy is driven by a new
generation of chefs, determined to strip away the
unnecessary and redundant. To me, this term denotes
a new cuisine, unpretentious, to a certain extent raw,
and which presents nature’s bounty in its purest form.
The end result is a plate of food that’s unpretentious,
natural and of course, delicious!” exclaims the awardwinning
chef.
Dewakan, which means “food from God”, is Chef
Darren Teoh’s way of giving thanks to God while also
providing diners with an authentically Malaysian meal.
Each ingredient is acquired locally and responsibly, and
even the dinnerware is handcrafted by local artisans. Inhouse
fermented or dry-aged ingredients are included
alongside seasonal fruits and herbs. One of Dewakan’s
specialties is the shrimp head chocolate petit fours.
Auntie Gaik Lean’s Old School Eatery evokes a bygone
era with its memorabilia-adorned display windows,
vintage ceiling fans and 1960s music.
For decades, she has carefully protected her topsecret
recipes. Her pie tee and gulai tumis, which has
more than eight ingredients in the curry paste and
features fresh saffron, are just two examples of the
many delights she makes from scratch.
The modern European cuisine of Restaurant au Jardin
is prepared by Chef Kim Hock, who draws inspiration
from his culinary experience as well as his travels over
the years. His cooking is guided by a love for fresh,
locally sourced ingredients that are in season.
Kim’s artisanal menu is designed around a passion
for displaying the freshest ingredients via simple yet
elegant dishes that represent both culinary heritage
and creativity.
Restaurant au Jardin’s
modern European dish