gēn 根

Chef Johnson Wong’s culinary thesis at gēn 根 is a sophisticated interrogation of Malaysian terroir, where childhood nostalgia is distilled through modern technique in George Town. The tasting menu opens with a concentrated chicken essence, its herbaceous depth sharpened by Ayer Itam ginger oil and eight-year-aged rice wine. Semporna abalone is braised for eight hours until achieving a buttery texture, then paired with the mineral salinity of sea grapes and a pungent dabai cream. Aromatic notes of torch ginger flower permeate the air, bridging the gap between street-side laksa and high-concept dining. The kitchen’s mastery of fermentation and slow-cooking transforms humble ingredients like white corn and Bidor duck into complex compositions. Each plate is a study in precision, from the playful glass-bottled soups to the delicate crunch of dragon chive pie tee, ensuring an experience rooted in local heritage.