One MICHELIN-starred ANDŌ by Chef Agustin Balbi announces its first-ever collaboration with Malaysia’s acclaimed one MICHELIN-starred Restaurant Au Jardin (#39 on Asia’s 50 Best Restaurants 2026). The partnership welcomes Chef Kim Hock Su to Hong Kong for an exclusive two-night dining experience on 26 and 27 August, before the collaboration travels to Penang for a final dinner at Au Jardin on 10 September. More than just a typical restaurant collaboration, this event is part of ANDŌ’s exclusive series of regional gatherings celebrating the evolution and highly anticipated reopening of the new restaurant.
This collaboration marks the first time the two restaurants have cooked together, uniting two culinary visionaries whose concepts are deeply shaped by identity, memory, and place. Having first met years ago on a Krug Champagne trip in Sweden, the two chefs have reunited to create this special dining experience. Chef Agustin’s signature style brilliantly reflects his Argentine and Spanish heritage, interpreted through the precision and philosophy of Japanese cuisine. Meanwhile, Chef Kim Hock has emerged as one of Malaysia’s most celebrated culinary voices, artfully expressing the flavors of Penang through refined French technique and an unwavering commitment to local producers and indigenous ingredients.
Available exclusively for dinner, the collaborative tasting menu is priced at HK$2,588 +10% per guest in Hong Kong, offering guests a rare opportunity to experience the creative dialogue between two of Asia’s most exciting MICHELIN-starred restaurants in a single evening.
Two Chefs, One Shared Philosophy
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, 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.
An Eight-Course Dialogue Between Hong Kong and Penang
Created exclusively for the collaboration, the eight-course tasting menu sees Chef Agustin Balbi and Chef Kim Hock Su interpret each other’s culinary philosophies through a seamless progression of dishes that move between Japanese precision, Spanish warmth, French technique and Malaysian terroir.
The evening begins with playful snacks including Our Fish & Chips with Szechuan Pepper Emulsion and Brown Butter, Nori & Uni, before moving into elegant seafood-led starters such as Heirloom Beetroot with Almond Milk, EVOO, Horseradish and Scallop Tartare, alongside Tuna with Capers, Red Onion and Umami Emulsion Espuma. Freshly baked Thosai Bread served with chutney butter offers a nod to Malaysia’s multicultural culinary heritage while bridging the meal’s opening acts.
For the main courses, the chefs continue their conversation with Amadai à la Plancha accompanied by saffron, seaweed and fennel, followed by an inventive rice course of Mussels with Yi-O Rice and Prawn Noodle Broth, bringing together Japanese ingredients with flavours rooted in Penang.
Dessert concludes on a refreshing note with Tomatoes, Strawberries & Jasmine, before a richer finale of Mascarpone, Chocolate & Coffee. Petit fours featuring a Mate Tea Catalana Tart and Fermented Tofu Financier provide one final glimpse into the chefs’ shared appreciation for balancing familiar flavours with unexpected creativity.
