Gēn

The story

Gēn in George Town: Modern Malaysian Cuisine, Michelin Recommended

The Story

Gēn (根) – the name means “root” in Chinese – is the culinary anchor of Penang’s George Town. Founded in 2018 by chef Johnson, the restaurant grew from a simple desire: to translate “Our Malaysian Story” into an edible experience. Johnson, who honed his craft in Michelin-starred kitchens across France, Denmark, Macau and Singapore, returned home to spotlight Malaysia’s quality produce and local flavours. The restaurant’s commitment to modern Malaysian cuisine earned it a spot in the MICHELIN Guide Kuala Lumpur & Penang, where it is currently Recommended – a recognition that underscores its clarity of purpose.

The Team Leading the Kitchen

Johnson’s vision is now carried forward by head chef Yau Chin Wong, who joined Gēn in 2020 and was promoted in 2022. Hailing from Sungai Petani, Kedah, Yau Chin’s culinary identity was shaped by his grandfather’s wisdom. He defines his approach as “produce derivatives” – a zero-waste philosophy that explores the full potential of local ingredients, bridging tradition with modern refinement. His technical precision has taken Gēn’s philosophy to kitchens across Singapore, Jakarta, Guangzhou and Nagoya.

Alongside him, head of operations Sherrie Hoo – a George Town native with stints at Restaurant André and RAW – drives the restaurant’s global collaborations and has developed a sophisticated non-alcoholic beverage programme built on zero-waste principles and local Malaysian produce.

The Malaysian Story on the Plate

Gēn’s seasonal menu draws inspiration from traditional Malaysian flavours, relying entirely on the purest form of local ingredients. Lunch and dinner tasting menus change with the market. Recent dishes include Coral Grouper with cekur and green peppercorn, Ming Prawn with gingerflower and rose, and Threadfin with pandan embryo rice and eucheuma. The closing course – Buah Kulim, Buah Keluak, Gula Apong – weaves three iconic Malaysian ingredients into a single, resonant note.

The restaurant’s partnership with Zero Foodprint Asia further deepens its commitment to the land: a 1% contribution on each bill supports regional farmers transitioning to regenerative agriculture.

The Dining Room

The 25-seat space is intimate, with private hire available. Families are welcome, though the kitchen cannot accommodate vegan or gluten-free diets due to the traditional techniques used. Lunch runs 12pm–3pm, dinner 6pm–11pm. Reservations open two months in advance.