The restaurant combines traditional French cooking techniques with Malaysian ingredients sourced from across the country.
Horiuchi, who previously worked with renowned chef Joel Robuchon as a sous chef at L’Atelier de Joel Robuchon in London, said he was pleased with the recognition and credited his team, management, customers and local farmers for supporting the restaurant, The Star newspaper reported.
Potager’s name means “own garden,” reflecting its approach to working with Malaysian farmers to source local produce.
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A signature dish at Kuala Lumpur restaurant Potager. Photo courtesy of the restaurant |
The other one-star establishments in Kuala Lumpur are Akar Dining, Terra Dining, DC by Darren Chin, Beta, Chim by Chef Noom and Molina.
Two one-star restaurants in Penang are Au Jardin and Auntie Gaik Lean’s Old School Eatery.
Dewakan in Kuala Lumpur, led by chef Darren Teoh, remains the country’s only two-star restaurant.
According to the Michelin Guide, its inspectors assess venues based on five criteria: the personality of the chef as presented in the cuisine, harmony of flavors, mastery of cooking techniques, quality of products, and consistency both over time and across the menu.
One star signifies a very good restaurant, two mean excellent cooking that is worth a detour, and three mean exceptional cuisine that is worth a special journey.
According to the Michelin Guide website, there are over 3,000 starred restaurants in nearly 40 countries.