Foodie Canteen17 Sep 2021

Meet The Founder of The Penang Restaurant Ranked Asia’s Top 100

Gēn 根 is the only restaurant in Penang, Malaysia ranked in the Top 100 list of Asia’s Best Restaurants 2021. Gēn 根 with its produce-driven concept is the brainchild of Chef Johnson, a Le Cordon Bleu graduate who has worked in countries like France, Australia and China. In this episode, Chef Johnson shared what it’s like to dine with an open mind, explore the treasure in cooking and the ever-evolving dining scene on the island.

“You want people who come into your restaurant to enjoy the good food, good service. They’re not coming to you for a lecture on how to eat or how to dine.” - Johnson Wong

Timestamps:

[01:44] - From Le Cordon Bleu Sydney to travelling the culinary world in Australia, Dubai, China and France

[04:09] - Coming home to Malaysia and starting his first fine dining restaurant in Penang

[10:14] - How Gen highlights neighbourhood produce and make them the star of the show

[12:15] - The relationship between the ingredient and its identity

[14:22] - The ever-evolving dining scene in Penang, Malaysia

[19:00] - “We are not here to lecture them on how-to-dine”

[20:50] - The inspiration behind “Pineapple, Soy Sauce, Red Chili Padi” Dessert

[23:30] - Being the only restaurant in Penang voted into the 51-100 list of Asia’s Best Restaurants 2021

[24:51] - Reality of being the head chef at a fine dining restaurant

[27:04] - Advice for aspiring chefs

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