Tags:
Gen The Prestige Hotel - Progressive Malaysian Cuisine 1

Gen The Prestige Hotel – Progressive Malaysian Cuisine

Gen The Prestige Hotel – Progressive Malaysian Cuisine

With the opening of his second outlet, Gen (gēn 根) The Prestige Hotel, Chef Johnson Wong has firmly anchored his philosophy – to create forward-thinking Malaysian cuisine using local produce.

Chef Johnson transformed the original Gen (gēn 根) at Lebuh Presgrave into Gen Communal Table, a communal-style modern Malaysian restaurant focused on local ingredients.

Let’s start by finding out what Penang cuisine is before we discover Progressive Malaysian Cuisine.

Penang’s food culture is most associated with street food, where visitors expect less than hygienic preparation and sometimes even rude service.

Visitors flock to Penang to taste these regionally good foods that connect at its heart, the people, and culture to a plate or bowl.

So what is Malaysian Cuisine?

According to Wikipedia, “Malaysian cuisine comprises cooking traditions, and practices found in Malaysia and reflect its population’s multi-ethnic makeup.”

“The vast majority of Malaysia’s population is divided into three major ethnic groups: Malays, Chinese, and Indians.”

What is Progressive Malaysian Cuisine?

Progressive Malaysian Cuisine or Contemporary Malaysian Cuisine is the evolution of cooking methods and our Malaysian food presentation.

We have seen the evolution of the original way Indian-Muslim traders sell Nasi Kandar by carrying the food in containers hanging on a “kandar” (a pole) on their shoulders to traditional restaurants.

There are now more ways than you can think of to enjoy your Malay Nasi Lemak (Coconut infused rice) from sushi to cheesecake.

The hawkers now serve the Chinese Chicken Rice with a boiled, broiled, roasted, deep-fried, steamed chicken.

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Chicken Wing, Curry. Photo: Doris Lim

Gen The Prestige Hotel - Progressive Malaysian Cuisine 2

Chicken Cracker, Buah Keluak. Photo: Doris Lim.

The evolution of Malaysian cuisine is inevitable.

Chef Johnson Wong’s interpretation of our local Malaysian cuisine stems from stories from his childhood.

He uses these memories to create forward-thinking Malaysian cuisine using local produce.

At the heart of this, Malaysian cuisine is Malaysian cuisine because of the local ingredients that the cooks and chefs use.

Healthy Heart to Plate Connection

Chef Johnson recognizes the secure connections between the farmers, culture, and plate.

For the creating of each menu, they use locally sourced ingredients.

Every morning the chefs head out to the wet markets to find fresh fish. The restaurant can tell you the origins of the ingredients.

Imagine if you knew where the herbs and flowers are planted.

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Local Malaysian fresh fish steamed. Photo: Doris Lim

How would you react to the food?

I remember an experience eating in Vietnam.

One hot morning, my friend took me to this secluded home restaurant for lunch.

To reach this place, I had to walk on a later lane by a small river.

I was hot, bothered, and covered in dust.

The restaurant was in someone’s home. Next to it was a field carpeted with various shades of green.

It wasn’t paddy or vegetables.

I found out later that the owner grows organic Vietnamese herbs for her restaurant and the local markets.

This is where I tasted my first freshly plucked herbs.

Eating food straight from the farm to the table is an experience to behold.

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Acar with edible Malaysian flowers. Photo: Doris Lim

What do I expect from a restaurant serving Progressive Malaysian Cuisine?

This is my fifth dining experience with Chef Johnson Wong.

I’ve come to expect the unexpected.

Most of all, I’ve come with an open mind and a clean palate. Chef Johnson has honed a touch of sensitivity for delicate layering of taste for the tasting menu.

To get the full taste of freshness, texture, and the bouquet of individual ingredients – I need a clean palate. Today I had lunch instead of dinner. I also made this my first meal of the day.

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Drink water to clear your palate. Photo: Doris Lim

This is just me and my logic.

There is no point coming to enjoy a full tasting menu after a day of Penang Hawker Food or greasy fast food.

I have assaulted my taste buds at so many levels with so many additives.

If you take canned tomatoes or ketchup all the time, you cannot use your sense of taste to identify nutritious food items.

The commercial food industry has, for decades, added additives to make food taste “better.”

The Science of Deliciousness

It begins when a food molecule touches a microscopic taste bud on the tongue; there is a science to deliciousness.

For me, my preparation before dining was to keep drinking water after waking before my first meal.

I wanted to taste the pure, clean tastes of ingredients in its original form and identify it on my palate.

Impacting the ecosystem with Progressive Malaysian Cuisine

I can see that Chef Johnson has put his heart and soul to impact the young chefs under his tutelage.

Once they know their vision – what kind of ChefChef do they want to be?

When young chefs learn to cook with passion, something beautiful happens.

Food is a significant driver of global environmental change.

Chefs are change-makers for a sustainable food system.

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Prawn, Pork Lard. Photo: Doris Lim

Tasting Menu at gēn 根 The Prestige Hotel

Menu Dégustation (French) involves presenting the Chef’s Chef’s signature dishes in one sitting.

The Tasting Menu at gēn is a collection of several dishes in small portions.

What I enjoyed most is the delicate layering of pure taste.

The food is in small morsels of beautifully plated signature dishes.

The first question that you’re asked after you’re seated is,

Question: “Do you have any food restrictions or allergies?”
Me: Life is short! I’ll deal with allergies later!

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Frog, Glutinous Rice, Leek – Interesting, delicious morsel. Photo: Doris Lim

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Gen (gēn 根) The Prestige Hotel – “My Malaysian Stories.”

Chef Johnson continues the narration of “My Malaysian Stories” with his interpretation of Malaysian ingredients and flavors.

Gen Penang Tasting Menu

  • Chicken Wing, Curry
  • Frog, Glutinous Rice, Leek
  • Acar
  • Ginger Flower, Catfish Roe, Daun Kesum
  • Prawn, Pork Lard
  • Herbal, Black Chicken, Buah Keluak
  • Catch of The Day, Sarawak Peppercorn, Local Caviar
  • Pork, Kangkung, Fermented Chili
  • Pineapple, Soy Sauce, Chili
  • Birds Nest
  • Guava, Sour Plum
  • Rose, Gula Melaka
  • Nutmeg, Mango
Gen The Prestige Hotel - Progressive Malaysian Cuisine

Birds Nest from Chef Johnson Wong’s home. Photo: Doris Lim

Progressive Malaysian Cuisine’s’s Layers of Happiness

Fresh ingredients are the key to creating any Tasting Menu.

Gen (gēn 根) has a close relationship with their farmers to provide us with fresh herbs, free-range eggs, and chicken.

The first-morning task the young chefs take is to go to the wet markets.

That is where they find new and different types of fishes.

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Fishbones broth with Sweet Leaves. Photo: Doris Lim

For my tasting menu, I tasted fresh catfish roe! There is no muddy taste at all.

In my previous meals, I have tasted Stingray and Mud Crabs. Commercial kitchens usually use heavy sauces, spices, and curry to mask the muddy taste.

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Ginger Flower, Catfish Roe, Daun Kesum. Photo: Doris Lim

Gen The Prestige Hotel - Progressive Malaysian Cuisine

So delightful! Photo: Doris Lim

At Gen (gēn 根), things are very different.

It is not just deconstructing or restructuring individual local dishes. I feel it is more of how Chef finds his own ways to use the local Malaysian ingredients differently.

It is the lightness and layering of taste with high notes that excites me every time I dine here.

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Pork, Kangkung, Fermented Chili. Photo: Doris Lim

Chef Johnson’s Childhood

In the evolution of taste and inspirations for new dishes, the ChefChef goes back to his favorite childhood memories – the ingredients.

I love how the menu has evolved.

There is an impact on the ecosystem from the farm and sea to the table.

The human ripple effect starts from the inside out. It started with one belief – a vision to have a positive impact to inspire young chefs.

It is not just Chef Johnson growing a small restaurant business. Where he is at this moment, there is no roadmap.

I believe in what he does, what he dreams of, and what he creates.

In conclusion, the sensory experiences he creates result from dreaming, playing with ingredients, running with his dogs, or bonding with his son.

All the best, Chef Johnson and the gēn 根 team.

As Chef Patron at gēn 根, may you continue to lead and inspire your team to greater culinary heights?

And as always, it was a delight to dine at your table.

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Pineapple, Soy Sauce, Chili. Photo: Doris Lim

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Three desserts – Guava, Sour Plum, Rose, Gula Melaka, and Nutmeg, Mango. Photo: Doris Lim

Gen The Prestige Hotel - Progressive Malaysian Cuisine

Reasons to visit Gen the Prestige Hotel

Gen (gēn 根) is a respected world-class restaurant offering Progressive Malaysian Cuisine with distinctly unique flavors using locally sourced fresh Malaysian ingredients.

Chef Johnson trained in Europe, including the two-Michelin-star NOMA in Denmark.

Gen the Prestige Hotel Tasting Menu

Lunch Menu RM100 | Dinner Menu RM300

Gen The Prestige Hotel - Progressive Malaysian Cuisine 3

Gen The Prestige Hotel – Progressive Malaysian Cuisine

gēn 根 The Prestige Hotel | Unit 6, 8, Gat Lebuh Gereja, 10300 George Town, Penang, MALAYSIA |Telephone: 012-511 3323 | Business Hours: 12:00 noon – 3:00 pm, 6:00 pm – 11:00 pm | Closed on WEDNESDAYS

Editorial discretion: The photos do not show all items in the Tasting Menu.

Leave a Reply

error: Content is protected !!