Gēn 根
Gēn 根
Gen 根’s take on showcasing Malaysian food makes for a memorable dining experience utilising regional ingredients found across Malaysia. Creative, imaginative dishes such as the grilled mantis prawn with buah kulim sauce and the retired dairy cow coated with buah keluak highlight the best of Malaysian produce through skillful techniques and meticulous cooking. Paired with impeccable service, the restaurant pushes the envelope for Penang’s fine dining scene, allowing guests to rediscover Malaysian Chinese flavours like never before.
Jawi House
Jawi House
Nestled in the heart of the Heritage core zone in George Town, Jawi House opened its doors with a goal to promote, conserve, and educate people around the concept of Peranakan culture and the ethnic communities of the Straits. Founded in 2012, the restaurant offers a unique culinary experience that blends northern Indian, Pakistani, and Arab cooking styles with Southeast Asian ingredients. Inspired by the rich culinary heritage of chef Nuril Razha’s hometown of Penang and his mother’s book, the restaurant showcases traditional dishes through a sustainable approach, including composting, growing his own herbs and garnishes, and sourcing other ingredients locally. The signature dishes include indigenous Malay and Peranakan foods such as Nasi Lemuni, Mutton Bambieh with Roti Benggali, and Serabai.
Kyujin
Kyujin
East Malaysian fare finds itself at the forefront of Kyujin, a Sarawak-based restaurant that celebrates the diversity of Bornean produce and flavours. Drawing inspiration from both chef Alex Ting’s Sibu roots and the local Dayak community, Kyujin consistently uplifts lesser-known endemic ingredients. Most interestingly, the restaurant does without traditional menus, instead leaving dishes of the day up to readily available seasonal produce. Its commitment to preserving East Malaysian culinary heritage extends beyond its food offerings, with Kyujin delivering both wine and tuak pairings.
Hours
Lepau is a celebration of Sarawak’s rich culinary and cultural heritage. The restaurant’s name means ‘farm hut’ in the Kayan language, and its direction is rooted in tradition, driven by innovation. The menu features authentic dishes such as Pansuh Chicken, slow-cooked in bamboo over charcoal fire, and their Fish Umai, a Sarawakian take on ceviche that stems from the Melanau community. Ingredients sourced from local farmers markets and kampung koperasi. With a team that is made up of mostly women and Dayak people, Lepau is committed to collaborating with the local community to elevate Sarawak’s food culture as a whole and championing the culinary traditions of the Orang Ulu and Dayak communities.
Oitom
Oitom
Nestled in the heart of Kota Kinabalu, Oitom Restaurant celebrates the rich culinary heritage of Sabah. Modern twists revive traditional local flavours here—dishes brim with fresh seafood, local produce, and endemic ingredients in honour of the traditions of Sabah’s indigenous cultures. Menus here rotate with the seasons with only one signature withstanding the restaurant’s consistent evolution—the brioche roll glazed in tepache, a fermented Mexican drink made with pineapple, spices and brown sugar.
The Gulai House
The Gulai House
With its idyllic rainforest setting, The Gulai House marries cherished local specialities with exceptional service. The restaurant does justice to the richness of our local cuisine, inviting guests to immerse themselves in rich culinary traditions. The seasoned team creates dishes that highlight endemic herbs and spices within the traditional Malay setting, where the experience begins with a ceremonial hand-washing ritual. Try the signature rendang which features slow-braised dried beef short ribs with fresh coconut milk, chilli turmeric root, and lemongrass. Not to be missed is also the crab in a fragrant lemongrass broth, as well as the Kedah duck curry.
