Fruits of the Garden

Su Kim Hock reaps what he's sown as he makes his mark on Malaysia's flourishing dining scene 

- Katelyn Tan

Su Kim Hock of Penang's Restaurant au Jardin is Tatler Dining's Chef of the Year, and for good reason. The accolade is awarded to chefs who have made significant impact on the country's dining scene over the past 12 months, and there is no one more deserving than Su, who is widely recognised for his willingness to share knowledge and support the local community.

When asked about this, Su laughs, before humbly responding: "When you grow, you don't grow alone.

On a smaller scale, this applies to a restaurant team, but on a larger scale, this applies to the whole industry." Penang's fine-dining scene, which has blossomed over the past decade thanks to collaboration between industry players, is a prime example. "If one wants to grow a market, you don't build one successful restaurant," explains Su, his shoulder-length hair tied up in a bun. "We work together [with our peers] while providing healthy competition, so everyone is constantly pushing boundaries. Only then does [public] education kick in, increasing appreciation." Su, who has worked with many of his current team for nearly 10 years, feels a responsibility to be actively involved in the local dining scene: "There needs to be someone in the industry who takes up the role to build the community. We are the next generation, and we have to step up."

THE JOURNEY

It might seem that Su-who has worked alongside some of the UK's most acclaimed chefs, placed as a semi-finalist in the San Pellegrino young chef competition, and is now chef-proprietor of one of Malaysia's first Michelin-starred restaurants-was always destined for this job. However, this is not the case.