In Penang’s fast-growing dining scene, Gēn stands as a restaurant deeply rooted in Malaysian identity while pushing the boundaries of modern gastronomy. Founded by Malaysian-Chinese chef Johnson Wong, Gēn has earned recognition as one of Malaysia’s Michelin-selected restaurants, with Wong himself honored with the 2024 Michelin Young Chef Award for his pioneering work with local ingredients.
Wong’s philosophy is guided by the restaurant’s name – “gēn,” meaning “root” in Mandarin Chinese language. His cooking reflects not only the landscapes and produce of northern Malaysia but also the complex cultural fabric shaped by Chinese migration to Southeast Asia.
Drawing from his Chinese heritage, Wong pays particular attention to the food traditions of southern Chinese immigrants, whose influence is deeply embedded in Malaysia’s culinary DNA. Yet, his approach is never nostalgic alone, but it is a reinterpretation that balances authenticity with innovation instead, creating dishes that resonate with both locals and international diners.
With the visa-free policy between Malaysia and China bringing a wave of new Chinese visitors, Wong is engaging an even wider audience. At Gēn, the balance between roots and reinvention, heritage and global relevance, defines not only Wong’s cuisine but also the restaurant’s growing role on Malaysia’s gastronomic map.