> This is just the beginning of Kuala Lumpur and Penang’s gastronomic journey. Our inspectors have been more than pleased by the new creations in Malaysian cuisine, the inheritance of traditional cooking and the evolution of various national cuisine. The vitality of a city such as Penang, which includes as many Bib Gourmand restaurants as the capital city, is pleasing and very encouraging for our inspection team, who is looking forward to exploring a lot more of Malaysia and to tasting the diverse offerings of local culinary talents. > #### — Gwendal Poullennec, International Director of the Michelin Guide This article dives deep into Penang's diverse culinary landscape armed with the Michelin Guide. Explore the city's hidden gems and gain an understanding of the cultural influences that make up its distinctive, truly unique taste of cuisine. From traditional dishes to renowned eateries, embark on an unforgettable journey to tantalise your taste buds, discover the best of Penang and experience the culinary wonders it has to offer! ## The One Michelin Star It is awarded to two restaurants in Penang: **Auntie Gaik Lean's Old School Eatery**, known for its authentic Peranakan fare prepared using the chef's family recipes and quality ingredients, and **Au Jardin**, for its sophisticated European cuisine with a unique Malaysian twist.

Beh Gaik Lean, the owner of the newly Michelin-Starred Auntie Gaik Lean's Old School Eatery, exclaims, "Life is good at 69," as she accepts the Michelin plaque on stage during the Michelin Star Revelation ceremony for the Michelin Guide Kuala Lumpur and Penang on 13 December 2022. Beh, a proud Nyonya woman, waxes lyrical about the food of her heritage, the Peranakan cuisine from which she draws inspiration. The Michelin Guide inspectors praised Beh's Peranakan fare, made with family recipes and high-quality ingredients, enough to earn it a one Michelin Star. The **pie tee** and **gulai tumis** are both made from scratch, as are many of the other items on the menu; the curry paste for the latter contains more than eight different ingredients. **Social Media:**
Facebook · Instagram **Contact:**
+(60)17-434 4398 **Address:**
No.1, Lebuh Bishop, 10200 George Town, Penang **Operating Hours:**
CLOSED (Monday)
CLOSED (Tuesday)
12:00 PM - 02:30 PM & 06:00 PM - 09:30 PM (Wednesday)
12:00 PM - 02:30 PM & 06:00 PM - 09:30 PM (Thursday)
12:00 PM - 02:30 PM & 06:00 PM - 09:30 PM (Friday)
12:00 PM - 02:30 PM & 06:00 PM - 09:30 PM (Saturday)
12:00 PM - 02:30 PM & 06:00 PM - 09:30 PM (Sunday)

>Duck is a protein I've enjoyed eating growing up, regardless of the cooking style. My mother is of Peranakan descent and is an excellent cook. Family dinners will always have kiam chye soup (pickled mustard duck soup) on every special occasion and celebration. Another favourite dish I ate growing up is Teochew duck with preserved vegetables and congee,"  > #### — Kim Hock, Su, chef-patron of one-Michelin-Starred restaurant Au Jardin Chef Su says his signature dish, **Cognac & Hay Aged Duck**, is a delicate balancing act. The duck must be juicy and tender on the tongue, with crisp skin and intense flavours that are not accompanied by an unpleasant gamey aftertaste. To get the results you want from the cooking, you need to be patient, careful, and follow rigorous methods. > Au Jardin is a showcase of the freshest locally sourced ingredients, anchored by my French culinary training and Asian heritage, an accumulation of working experiences in the UK and Taiwan, and inspired by my travels over the years. The menu format for our main courses always comprises a swimmer, a two-legged protein, and a four-legged protein. The duck was the obvious choice for the two-legged one. Diners usually perceive duck as slightly more expensive, although it is as accessible as chicken [here in Penang]. > For us, the perfect duck should be nicely flavoured and has a slightly gamey taste. The meat should also be moist and tender, with perfectly crispy skin. The first step starts with butchering the duck and separating the skin from its flesh. We then brine the whole duck and stuff the cavity with hay and spices. After that, we seal the cavity and hang it for at least two weeks in a controlled environment to dry the skin and deepen the flavour. During these two weeks, we lacquer the duck with cognac every other day to enhance its taste. We will poke the skin of the duck as evenly as possible before roasting to ensure that the fat renders evenly. > #### — Kim Hock, Su **Menu** **Social Media:**
Website · Facebook · Instagram **Contact:**
+(60)12-428 9594 **Address:**
125, Jalan Timah, 10150 George Town, Penang **Operating Hours:**
CLOSED (Monday)
CLOSED (Tuesday)
CLOSED (Wednesday)
11:30 AM - 02:30 PM & 05:00 PM - 10:00 PM (Thursday)
11:30 AM - 02:30 PM & 05:00 PM - 10:00 PM (Friday)
11:30 AM - 02:30 PM & 05:00 PM - 10:00 PM (Saturday)
11:30 AM - 02:30 PM & 05:00 PM - 10:00 PM (Sunday)