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ペナン島のガストロノミーを牽引してきた料理人、「Gēn（根）」のJohnson Wong（ジョンソン・ウォン）シェフ @veryveryverybigburger2.0 🏆「ミシュランガイド クアラルンプール＆ペナン2024」ヤングシェフアワード受賞 🏆「Asia’s 50 Best Restaurants 2026」89位 🏆「The Best Chef Awards」にて「One Knife」取得 🏆「Tatler’s Top 20 Restaurants in Malaysia 2026」選出 「Gēn（根）」は、マレーシアの伝統的な食文化や郷土の食材を、現代的なアプローチで表現するファインダイニング。マレーシア料理というと、スパイスや香辛料を巧みに使った力強い味わいを想像しますが、ジョンソンシェフの料理は、魚介の出汁を生かした旨味、素材の持ち味を大切にした味付け、香草やスパイスのさりげない使い方。全体的に優しく上品な味わいで、どこか日本料理にも通じるものを感じます。 📍Gēn（根） @genpenang Gēn 根 8, Gat Lebuh Gereja, Georgetown, 10300 George Town, Penang, マレーシア そして、「Gēn（根）」の姉妹店「Communal Table by Gēn 根」が面白い。 🏆ミシュランではビブグルマンに選出 同店は、オープンキッチンのカウンター席で、アラカルト注文できます。 名物の一つは、「AGED PENANG DUCK（熟成ペナンダック）」。ペナン産の鴨肉を熟成させ、皮目を香ばしく焼き上げた一品です。美しい焼き色のついた皮と、しっとりとした肉質が特徴。ローゼルとペナン島のショウガ、地元の老舗ブランド「Ghee Hiang（ギーヒアン）」のごま油を合わせて。 現代版ペナン料理が次々と登場して、ライブ感もあって最高に楽しい。 📍Communal Table by Gēn 根 @communaltablegen 68,Lebuh Presgrave,10300 George Town,Pulau Pinang,マレーシア #asia50bestrestaurants #ミシュラン
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世界で活躍するトップシェフたちも訪れる、マレーシア・ペナン島の「Root House by Gēn 根家菜」。 ここの中国料理、めっちゃおいしかったです！ 手がけるのは、ペナン島のファインダイニング「Gēn（根）」のオーナーシェフ、Johnson Wong（ジョンソン・ウォン）氏。「Gēn」は「Asia’s 50 Best Restaurants 2026」で89位にランクインしている注目店です。 「Root House by Gēn 根家菜」は、2026年にオープンした中国料理レストラン。ジョージタウンにある歴史的な建物を活用した「1926 Heritage Hotel」の中にあります。 こちらのテーマは、店名にもある「根（Root）」。 マレーシアには、福建、福州、広東、潮州、客家、海南など、さまざまな地域をルーツに持つ華人たちが暮らしています。同店では、こうした中国系移民の、伝統的な家庭料理や郷土料理を現代的な視点で再解釈しています。ジョンソンシェフは、それぞれの料理が持つ歴史や地域性を大切にしながら、マレーシアの食材や調味料、現代的な調理技術を取り入れます。 伝統的な中国料理のおいしさを大切にしながら、食材の組み合わせや盛り付けにも工夫があり、ファインダイニングで培った感性が随所に感じられます。 それでいて、難しく考えずに「おいしい！」と楽しめるのが魅力。しっかりとした旨味があり、どの料理も箸が進みました。 ペナン島の豊かな食文化と、ジョンソンシェフの料理に対する情熱を感じる一軒でした。 Root House by Gēn 根家菜 @roothousebygen Gēn（根） @genpenang Johnson Wongシェフ @veryveryverybigburger2.0 1926 Heritage Hotel @1926heritagehotelpg 予島YUDAO（台湾）Nickシェフ @nickyangpowei August（ジャカルタ）Budi @bwcahyadi フーディー詩文さん @travel_foodie_tokyo #asia50bestrestaurant
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hi welcome to my stomach
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金沢「respiración」× ペナン島「Restaurant au Jardin」×「根 Gen」 一日限りのスペシャルコラボレーションをペナン島で開催 ＜コラボ参加シェフ＞ ・金沢「respiración（レスピラシオン）」梅達郎シェフと八木恵介シェフ ・ペナン島「Restaurant au Jardin（オージャルダン）」Su Kim Hock（スー・キムホック）シェフ ・ペナン島「根 Gen（ジェン）」Johnson Wong（ジョンソン・ウォン）シェフ 当初はディナー1回転のみの予定でしたが、予約が満席となり、急きょランチも開催されるほどの盛況ぶりでした。 今回のコラボレーションでは、それぞれのレストランの個性を生かし、お互いの料理哲学を持ち寄りながら、通常営業では体験できない料理の融合が実現。各レストランへの訪問経験があっても、新鮮な驚きや発見があり、シェフたちの新たな一面を楽しめる特別なコースでした。 レスピラシオンの代名詞ともいえるスペシャリテ「インパクト甘海老」は、今回はペナン島仕様でコブミカンを使用した特別バージョンに！ また、【日本の秋】をテーマにした舞茸と香茸の3品は、四季の表現が大好評。 パエリアには、金沢から普段使用しているパエリア鍋を持参。地元のお米も持ち込み、いつもの道具と食材で、金沢の味をペナン島のゲストに届けたいというシェフたちの思いが伝わってきました。 美食の街ペナン島で、エキサイティングなコラボでした。 @restaurantaujardin @kimhocksu @genpenang @veryveryverybigburger2.0 @respiracion_japan @keisuke_y.a.g.i @tatsuroume #asia50bestrestaurants #world50bestrestaurants #レスピとペナン
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Been wanting to try Chef Johnson’s food at @genpenang ? This is your chance—right here in KL. For one night only, we welcome Chef Johnson Wong of gēn, Penang, to join Chef Whan at AS I AM by Chef Ton for an exclusive five-course collaboration. A recipient of the MICHELIN Guide Young Chef Award, Chef Johnson celebrates Malaysian ingredients, memories and heritage through his distinctive approach to modern Malaysian cuisine. For this evening, his cooking meets Chef Whan’s expressive Thai flavours, bringing two culinary perspectives to one table. If you’ve dined with us before, come back for something you haven’t experienced here. If you’ve been waiting for your first visit, make it this one. Two chefs. Five courses. One night only with @connorsmalaysia 📅 Saturday, 7 November 2026 📍 AS I AM by Chef Ton, Tuah 1895, Kuala Lumpur Bring someone who’s been meaning to try gēn. DM us to reserve your table.
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Hokkien Mee is red It must be red @genpenang 🤝 @restaurantaujardin 🤝 @respiracion_japan It was my first time in Malaysia, but I already love it. I’ll come back to see Pokemons again ❤️‍🔥 #gen #aujardin #respiración #penang hokkienmee is red
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Pokemon trip Thank you for the wonderful hospitality @veryveryverybigburger2.0 @kimhocksu Please give us preparation time next🤣 No Daijobu Daijobu Indian foooooood Local Wagashi Drinking 12 cups of coffee a day is dangerous. ☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️ #pokemon #penang #indianfood #nodaijobu #localeagashi
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Gēn Penang where the hospitality truly stole my heart. 🤍 The food was incredibly creative and beautifully executed, and I was especially grateful that a few dishes were thoughtfully tailored for me as I can’t take spicy food. Every course felt considered and personal. But honestly, the most impressive part of the evening was the 1000/100 service, especially from Manager Sherrie! After just 2–3 courses, she noticed that my friend was left-handed and immediately switched the cutlery position for him. What made it even more impressive was that my friend had actually been using both hands during the first few courses, so neither of us expected her to notice. That level of attention to detail genuinely surprised us. And it wasn’t just one moment. When I stood up from the table, Sherrie proactively asked if I was heading to the washroom and immediately showed me the direction. These little details may seem small, but they made us feel incredibly well taken care of 🥹💕 I’ve been to quite a few fine dining restaurants, but Gēn’s hospitality really stood out to me! It goes beyond simply serving a meal, they genuinely pay attention to their guests and take those extra steps to make the entire experience feel special. The food was beautiful, but the hospitality made the meal unforgettable. Thank you for such a memorable evening, @genpenang
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Gēn 根 on Gat Lebuh Gereja in George Town put together a special menu for this visit, setting courses from Johor born chef Johnson Wong’s current produce led menu beside dishes from the earlier 根 × respiración × au Jardin collaboration. Wong took the Michelin Young Chef Award in 2024, and Gēn returned to Asia’s 50 Best extended list at No. 89 this year. Morning glory tempura and pork broth with cheung fun open on familiar Malaysian Chinese ground before the Ming prawn arrives with star fruit and curry leaf sorbet, asam jelly, latok, belimbi and burnt pickled chilli. Star fruit, belimbi and asam bring sourness from three directions, and the chilli adds smoke. Grilled maitake borrows the keranji sauce, pickled radish and beef bone broth of the current Golden Age Cow course, the mushroom taking the place of the beef. Braised eel maw with sweetcorn is the standout of the night, served with a chicken bun. Torch ginger in the white curry mee sauce pulls it towards curry laksa and adds another layer to the sauce. Melo melo sea snail with Ma Cao egg carries over from the current menu, and grilled mackerel with fish roe curry and rice takes the place of the threadfin, leaning further into Japanese flavours to finish the savoury courses. Ama koji ice cream with frozen shaved strawberries and fermented goat’s cheese closes the meal, the koji sweetness set against the frozen fruit and the tang of the cheese. @genpenang #FoodForThoughtMY
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Third time at Gēn Penang. I am no longer chasing the thrill of the new, but does Gēn still know how to make me fall for it? Oh yesss. Their tasting menu is full of clever ideas, but two dishes got right under my brown skin. . My food pics are in absolutely no logical order. Just vibe with it. . First fav was their gorgeous, buttery threadfin resting in their complex 25-spice salted fish bone curry, served with pandan embryo rice, soy sauce, & a side of eucheuma seaweed from Sabah. I’m a creature of familiarity, so this curry? Feels like absolute home. . The true poetry of the dish emerged when the host invited me to splash soy sauce into my rice or curry. Say less, imma do exactly that.🔥 . That is peak Malaysian home-dining behavior, elevated to a literal art form. It tastes like the ultimate home craving. But when paired with that clean, saline snap & spiced crunch of Sabah Eucheuma seaweed under fried ginger threads, the daydream ends ‐ It’s Gēn subtly reminding you that while they clearly know your childhood secrets, they’ve also been sharpening their knives & their ideas. . My 2nd fav was their Bird’s Nest dessert, cut through with an electric starfruit celery sorbet over a bed of silky Taufufah. It’s incredibly refreshing, but once again, it was the texture of the soy pudding—serving as the ultimate comfort blanket under all that avant-garde sorbet—that grounded the whole experience. . Two dishes, two very different kinds of familiarity. They didn't just feed me, they hit a cultural nerve. . . . #penangeats #penang #genpenang
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Jiang by Chef Fei 江, the two Michelin starred Cantonese restaurant at Mandarin Oriental Guangzhou, shared a menu with Penang’s Gēn 根 and Au Jardin, pitting Chef Huang Jinghui’s Cantonese discipline against the Malaysian flavours Chef Johnson Wong and Chef Su Kim Hock have long refined. Each course carried its cook’s name, yet the handoffs between kitchens read as replies rather than turns. Wong’s Curry Leaf Sorbet with Hyacinth Bean and Green Grapes (咖喱叶雪葩豆花) sat between Su’s cold wagyu noodles with burdock and matsutake (和牛牛蒡冷面配松茸菌) and Fei’s Chilled Dalian Zhangzidao Scallop with Red Chili Oil (红油低温獐子岛元贝), a cool, fragrant bridge from earth to heat. Abalone appeared twice, Fei double boiling it with partridge in a qing bu liang broth (清补凉鹧鸪煲澳洲大网鲍) while Su grilled his over charcoal with pearl barley, cuttlefish and Chinese rice wine, trading patience for smoke. Fei’s Crispy Fish Maw with Teochew Preserved Radish Sauce (潮式菜脯汁脆皮花胶) kept the depth going. Wong took curry two ways, sea conch with torch ginger white curry and Buddha’s hand (姜花白咖喱海螺), then fourfinger threadfin with curry oil, salted fish curry rice and nutmeg preserved mustard stem (咖喱鸡油蒸午笋鱼), the nutmeg a nod to Penang’s spice trade. Su’s clam with fish broth and crispy rice cake closed the savoury run on crunch and brine. Wong’s salted egg taro paste with youtiao gave orh nee a savoury edge before Su’s Mussel with Saffron, Black Lime Sorbet and Seaweed (青口.藏紅花.黑檸檬雪葩.海藻) blurred savoury into sweet, leaving Fei to close on red bean soup with bird’s nest tangyuan. @cheffei_jiang x @genpenang x @restaurantaujardin #FoodForThoughtCN #FoodForThoughtMY
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The Liquid Lamington Yes, it’s inspired by the Aussie classic. Connors for the chocolate, coconut sake for the coconut, and housemade raspberry sorbet to finish. Same flavours, but you can drink it. Made exclusively for our collab with @connorsmalaysia , alongside a menu by Chef Johnson Wong @genpenang Watch how it’s made. Then come try it for yourself. 📍 @vagabond.kl
📅 10 October 2026
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