-
Hidden inside a former bus depot's warehouse, Au Jardin is a hushed 18-seat fine-dining room where chef Su Kim Hock marries Malaysian ingredients with French technique, all framed by a lush plant-filled atrium and white-tablecloth refinement. The monthly-changing tasting menu zeros in on seasonal local produce—think cognac-aged duck and river prawns—supported by their own lacto-fermented bread and a sophisticated upstairs bar for pre-dinner drinks.