gēn

Amazing food and ambience. The Chef's creative play of menu using natural ingredients produce an exciting feast of flavour that you have to taste it to believe it. The service staff Sherri, Jing and Dominic really adds to the dining pleasure with their deep knowledge of each dish they serve and their attentive service. Strongy recommend this place if you want an exciting culinary journey to end a perfect day.

When I was in Penang last year, I popped by Communal Table by gēn 根 after hearing so many good things about this place. Needless to say, I was amazed and thoroughly enjoyed every morsel that went into my mouth. So, when I heard there was a new restaurant opened at The Prestige Hotel, I could not, not pop by again! This time around, I came with somewhat higher expectations (of course) and I must say, I was amazed yet again. I tried their degustation menu and the exception, plating and taste were very good. The service is impeccable and I was made to feel like I am a part of the entire dining experience. I look forward to my next meal here eagerly.

Reimagining local heritage and Penang -ish nyonya flavors through a modern fine-dining lens is far trickier than it seems, and today’s menu proved to be a real hit-and-miss experience. It may very well be my last foray into Penang fine dining for a while. That said, the kitchen's missteps didn't ruin the day—our family still had a wonderful time enjoying a food date together. I was glad that they offered kids menu but it was disappointing to find the kids' menu outsourced, but the real issue was the tableware. Fish and chips came in an unstable bowl plate, turning a simple meal into an awkward struggle for our child to cut through his food.

We visited both Au Jardin and Gen for a weekend trip to Penang. These two places are not comparable. Au Jardin was such as good experience whereas I dont know what is good about Gen at all. Here the flavour is too monotonous, you could only taste one flavour from each dish, and most of those is just spicy. The ma cao egg yolk has fishy smell. The insertion of quail century egg into mussel doesnt seem to do anything there. I mentioned at the start i couldnt take liver, and they only remembered when they served the dish in front of me, then apologized and took it back. The replacement was just substituting liver for cream, which doesnt taste good and doesnt go well with the rest of the dish. We visited for lunch if that makes any difference!