gēn

How to Eat Your Way Through Penang, Malaysia—Asia's Most Exciting Food Destination | Condé Nast Traveler

"Tucked into a far corner of the gleaming white Prestige Hotel, this spare, Scandi-lean dining room serves an 11-course, European-style prix fixe that is anchored in Penang’s terroir. Chef Johnson Wong focuses each course on a single ingredient—oysters from the other side of the island, strawberries from Cameron Highlands, duck with a perfect skin-to-fat ratio from Balik Pulau—pushing boundaries with native flavors like durian and buah kulim (jungle garlic) that tell a better story than a perfunctory pile of caviar. The result is fresh, clean flavors, unexpected sculptural forms, and a meticulously curated wine list, all in a setting that feels both modern and rooted; as its name suggests, it’s about “roots.”" - Arati Menon

"Gēn is Chinese for root. The owner-chef revisits his culinary roots and childhood memories with nostalgic flavours and a tasting menu driven by local seasonal produce, especially fish, whose courses never fail to surprise. The plating is particularly pleasing, and sometimes playful, such as the silky chicken soup in a glass bottle. The wine list boasts over 30 organic and biodynamic tipples that complement the food perfectly." - Michelin Inspector

"Rank: #92"