Gen 根 Penang – New Tasting Menu

Gen 根 Penang after a year has settled nicely like a genial neighbor to the century-old street food scene outside.

Just like her founder, Chef Johnson Wong, Gen 根 is winsome, delightful, and even charming.

This kitchen has stood the test of time in an unassuming, unpresumptuous way.

Ever since I’ve known Chef Johnson, he has held on to his vision of creating a purist cuisine – using only the freshest local ingredients.

He has over the years remained steadfast and takes great pride in his calling to provide a magical mouthfeel dining experience.

There aren’t many fine dining restaurants in Penang serving a clean, delicate palate.

When everyone else battled for sensational cooking to assail the tongue and senses,

Gen 根 has kept to the pure essence of ingredients.

There are no heavy sauces, triple cheese or Blinding Chili Grenades in your mouth.

What you get to enjoy is a light touch and savour the bounty of Penang’s seafood and local produce and herbs.

If you are a regular, you will know what I mean.

Chef Johnson has taken the new tasting menu up another notch.

What is Gen 根 Penang?

Gēn is Chinese for root.

The concept is simple. Gen 根 is a “New Malaysian” Cuisine restaurant that serves creative cuisine made with local and seasonal ingredients.

Gen 根 uses the best Malaysian produce to articulate the finer flavors and nuances of the culture with core values that embrace sustainability.

How does Gen 根 Penang prep the dishes?

Chef Johnson believes in using local Malaysian ingredients.

The restaurant makes everything in-house in-house using the best ingredients in Penang.

The cooking method transforms each dish into a tantalizing morsel with an intense burst of flavors interspace with a delicate touch.

Chef Johnson uses pickling, slow cooking, and even fermenting.

The menu features abundant seafood in the surrounding seas with a few raw dishes.

Let’s look at Gen 根 Penang New Tasting Menu.

I have been going on a regional run and eating magical dishes from many places.

From homes to sitting low on stools that I need my companion to pull me from, to dining at an organic farm and eating freshly plucked greens and herbs.

In my travels, I’ve had pure capsaicin, the heat of which seared like an inferno in my mouth, which I tried to neutralize with milk.

So, returning to Penang and Gen 根 Tasting Menu with a promised medley of local flavors was something I looked forward to.

The 7-course tasting menu has many surprises in between.

I counted 13 excellent and memorable services with a dessert that I enjoyed before amped up.

The Appetizer

Charcoal Manitou Cubes, Sweetcorn Cream

Charcoal Manitou Cubes with Sweetcorn Cream topped with chilli powder.

I’m just not a huge fan of the charcoal food trend.

I know that activated charcoal has certain health benefits, and I agree that visually, the black colouring gives the food a fashionable appearance.

It’s just a preference; I love regular Manitou Cubes and Creamed Corn to death.

Gen 根 version of the Sweetcorn Cream is one that I adore for its hint of smoky richness and sweet, creamy texture with a hint of spiciness.

I can easily have seconds for this alone!

The 3 Starters

Dough Stick, Shrimp, Jicama

A section of deep-fried Dough Stick (Youtiao) smeared with Shrimp Paste (a fermented condiment called “Hare Koh” locally) and garnished with Jicama (“Seng Kuang” or “Yam Bean)

Chicken Wing, Curry, Romaine Lettuce

A one-bite cocktail served; I love the intense curry flavor of Deep Fried Chicken Wing.

Papaya, White Prawn, Fermented Chili

The Papaya pickle is fine, but I do not like raw mushy chopped Prawn and fermented chilli.

Again, this is a preference.

The Mains

Tuna, Kaffir Lime, Longan

This is the presentation that I rather enjoyed visually.

The dish has raw local tuna, pickled Longan, local herbs and kaffir lime leaves.

Leek, Minced Pork, Dried Shrimp

Large leeks are more fibrous in texture.

A dish is too overly fibrous and tough for me.

The Minced Pork, Dried Shrimp, Black Moss, and Egg Yolk Sauce are rich and creamy, which I enjoyed without the leeks.

Squid, Salted Duck Egg, Bitter Gourd

Usually, I don’t particularly like cooked squid. I only like the Penang style “Sotong Bakar,” grilled over hot coals and served with a dipping chili sauce.

I was intrigued by this dish made entirely of Squid, Salted Duck Egg, Bitter Gourd, and <yes> Squid Ink, which is blended entirely.

They steam it into black, spongy ribbons.

Yes, you’ve won me over Chef Johnson with this dish, knowing my aversion for black squid ink “everything.”

The Palate Cleanser

Bilimbing, Pomelo, Lemongrass

This palate cleanser is a neutral-flavored coconut pannacotta served with the citrusy sweet juice sacs of the Pomelo intact.

The combination has the acidic flavors of belimbing (baby star fruit), lemongrass oil, and kaffir leaves without the bitterness associated with grapefruits.

Flower Crab, Beansprout, Peanut

This delicious flower crab wanton is visually deceiving but a delight to savor.

Again, I carved for half a dozen plump wantons in that delicious gravy.

Sting Ray, Ginger Flower, Stinky Bean

It is an unusual dish with strong elements in a combination of flavors.

A chef cannot successfully manage Sting Ray, combined with the strong, pervasive, and lingering smell of the Stinky Bean (Petai).

Chef Johnson’s use of the marvelous Torch Ginger Flower and Curry Leaves imparts an intoxicating, hypnotizing special fragrance to this beautiful dish.

Duck, Old Cucumber, Herbal

Old cucumber soup is a nourishing, flavorful, classic, slow-cooked Cantonese soup that is heartwarming and simply delicious.

Chef Johnson’s modern twist on the recipe has grilled Duck Breast, dried Enoki Mushroom, slices of Old Cucumber, and Black Garlic Powder.

This anti-aging Chinese Herbal Chicken Soup is both satisfying and soul-warming.

The Desserts

“My Childhood Memory Part 1”

This is a brilliant interpretation of his favorite childhood dessert.

I also had pineapple twist sauce and chili as a child.

The wicked twist that got me was the slivers of leaves, with the darkest having the sharp heat of the chili.

There’s everything that I didn’t expect in this dessert.

Pickled Pineapple Juice with coriander, more Pineapple Gelato, and Pineapple Chips.

Just as the pineapple is such a versatile fruit, Chef Johnson has shown versatility in creating something exciting from this simple fruit.

I can’t wait for the metamorphosis of his favourite desserts next!

“My Childhood Memory Part 2,”

We share the same childhood dessert, apparently—there is just a two—decade difference. I like a big bowl of wilted guava pickled with sour plum most days.

The chef’s version has Guava Sorbet, freshly carved from a block of frozen deliciousness.

I like his version with Lime Meringue and White Chocolate topping.

As much as I hate to admit it publicly, I have a soft spot for desserts done right.

I like this dessert without the heaviness of Santan and Cream.

Tuak, Nutmeg, Gula Melaka

For the finishing touch, Gen 根 Penang serves a nightcap of Tuak Sorbet with gula melaka syrup, Coconut Flakes, and Rose Rice Cake.

The server instructed me to blend the ingredients for a flavorful, balanced taste with texture and delicate sweetness.

The finale to the beautiful dinner is a nice glass of warming Nutmeg Tea.

The Tasting Menu is RM250+.

You can request for wine pairing.

Review of Gen 根 Penang – Tasting Menu Penang

Gen 根 Penang is fine dining with great local flavors.

Each dish is beautifully plated and celebrates the innovative concept of creating a truly Malaysian Restaurant that utilizes fresh, local, sustainable produce.

Cautionary Note:

If you have a peanut or shellfish allergy or any other dietary restriction, inform the chef before placing your order.

Some dishes may contain crushed peanuts and use shellfish in their preparation.

Gen 根 Penang
8, Gat Lebuh Gereja, 10300 George Town, Penang
Business Hours:

Sunday 12–3 pm, 6–11 pm
Monday Closed
Tuesday Closed
Wednesday 6–11 pm
Thursday 12–3 pm, 6–11 pm
Friday 12–3 pm, 6–11 pm
Saturday 12–3 pm, 6–11 pm

Reservations: genpenang.com

Gen 根 Penang Map

Blog Disclosure: This is a sponsored blog post, but all opinions are mine. Thank you Gen 根 Penang for the dinner invitation.