Despite coming from opposite ends of Asia, both chefs share a remarkably similar philosophy: cuisine should tell the story of where you come from.
For Chef Agustin Balbi, every menu at ANDŌ reflects a lifetime spent between cultures – drawing from his Latin heritage while embracing the discipline, seasonality and craftsmanship he discovered during years working in Japan. The result is a cuisine that defies borders while remaining deeply personal.
Chef Kim Hock, meanwhile, has become synonymous with Penang’s contemporary culinary renaissance. Since opening Restaurant Au Jardin in 2018, he has championed Malaysia’s terroir through his philosophy of “La Cuisine Naturelle“, working closely with local farmers, fishermen and artisans to transform indigenous ingredients into elegant contemporary French cuisine. In 2023, Au Jardin became one of only four restaurants awarded a MICHELIN Star in Malaysia’s inaugural guide, while Chef Kim Hock was recognised as the country’s youngest chef to receive the distinction.
“Although our culinary backgrounds are very different, Kim Hock and I share many of the same values. We both believe the best dishes begin with respect for the ingredient and for the people who produce it. This collaboration is less about combining cuisines, and more about discovering the common language that exists between our philosophies,” says Chef Agustin Balbi.
“I’ve long admired Chef Agustin’s ability to tell his own story through food. Bringing Au Jardin to Hong Kong allows us to exchange ideas, ingredients and perspectives while introducing our interpretation of Penang’s culinary identity to a new audience. I’m excited to create something that neither of us could achieve alone,” says Chef Kim Hock Su.