Cover 根家菜 Root House by gēn’s interior
根家菜 Root House by gēn’s interior
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根家菜 Root House by gēn is located in 1926 Heritage Hotel in Penang
From the talented team behind gēn 根 comes an exciting new concept rooted in the evolution of Malaysian Chinese cuisine into what it is today. “While gēn 根 offers a tasting menu and Communal Table is more fun and quirky, this concept is heavily rooted in culture and research,” Wong explains.
Rather than grouping Malaysian Chinese cuisine into one cuisine, Root House delves deeper, presenting an educational journey through the nuances in food cultures of different populations, exploring the distinctions between Hokkien, Cantonese, Teochew, Hakka, Hing Hwa, Hainanese dishes, and more.
Read more: 10 questions with Hapag’s Thirdy Dolatre and John Kevin Navoa
Above Johnson Wong and Koh Chin Hong
Above Crispy Mantis Prawn Roll
Johnson Wong and Koh Chin Hong
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When Chinese settlers arrived in Malaysia, they brought with them recipes, but had to adapt to the local land, depending on what ingredients were available or what was fertile on differing soil. This slowly resulted in new cuisines over time.
Above Fuzhou Red Wine Chicken
Fuzhou Red Wine Chicken
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Located in the 1926 Heritage Hotel in Penang, dishes on the menu at Root House by gēn include Hokkien Rainbow Prawn Cheong Fun and Fuzhou Red Wine Chicken with Young Ginger Fried Mushroom.
See also: Sun and Moon marks a confident new chapter for the team behind Eat and Cook
Above 根家菜 Root House by gēn’s bar
根家菜 Root House by gēn’s bar
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The 根家菜 Root House by gēn bar programme includes tea infusions and medicinal herbs, and makes use of regional spirits from Baijiu and Moutai to Wu Liang Ye.
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Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
