Consultant Executive
Chef Kim Hock Su

A New Chapter at Our Tables

A familiar face in George Town’s dining scene and the culinary force behind Penang’s one-MICHELIN-starred Au Jardin, Chef Kim Hock Su brings with him a wealth of experience, artistry and vision.

Born and raised in Penang, Kim Hock’s journey began in the kitchens of Le Cordon Bleu, Sydney, where he honed his craft in classical French cuisine. His career took him to some of the finest restaurants in Australia, including Tetsuya’s and Quay, where he immersed himself in kitchens that valued both precision and creativity. Returning to Penang, he went on to establish Au Jardin, where his refined touch and commitment to quality and creativity earned critical acclaim and a loyal following.

Over the years, Kim Hock has built a reputation for dishes that marry technique with heart – elegant, expressive plates that celebrate both global influences and local ingredients. His cooking is thoughtful, layered and deeply rooted in a sense of place.

Now stepping into his role as Consultant Executive Chef at The Blue Mansion, Kim Hock is poised to add new perspectives to our culinary journey. From refining menus to developing new directions, we hope his vision and touch will strengthen our culinary offerings, be it at Indigo, or Cafe Mangga, and position The Blue Mansion as one of Penang’s leading dining destinations.

We look forward to this new gustatory chapter at The Blue Mansion, and hope you will all join us in  tasting it firsthand.