Potager combines traditional French cooking techniques with Malaysian ingredients that come from many parts of the country. Its name means “own garden,” which shows the restaurant works with local farmers to get fresh produce.

Chef Horiuchi was once a sous chef with famous chef Joel Robuchon at L’Atelier de Joel Robuchon in London. He says the team, the managers, the customers and the farmers all helped the restaurant succeed.

The Michelin Guide looks at five things: the chef’s personality in the food, harmony of flavors, mastery of cooking techniques, quality of products, and consistency over time and across the menu. One star means a very good restaurant. Potager’s first star puts it together with other one‑star places in Kuala Lumpur.