Communal Table by Gen

Alysa

We decided to purchase ala carte as chef’s menu has unidentified ingredients and we've way too many dietary quirks. The meals is innovative with creative twists yet tasty. The prawn, potato, infant shrimps and duck eggs were recommended entrees. The minced pork, spring chicken andsnapper were recommended mains. All three desserts were innovative and delicious. As an innovative kitchen the culinary employees appeared hurried and stressed. They may be more stimulating and performed the cooking theatrics with better finesse. A trip recommended. Entrees around 30-40, major around 50-70, dessert 35, all ringgit.

Navneet

The project I’m currently focusing on involves (among various other overarching economic transformation goals) repatriating young talents to the island, taking hawaii up the worthiness chain and upskilling another generation of Penangites. Who have guessed that I'd come in person withthose aspects as of this bold and inventive eating place just over and above the edges of the UNESCO Heritage Area. Awards (and evidently there are many) are fine however the sustainable shipping of the winning features after all of the brouhaha is what counts. That mettle is particularly put to the check on a night once the chef proprietor decides to have a break. Prices are usually stratospheric for the locale that’s more familiar with hawker food costs. But that’s like evaluating the key mushroom to whitened truffles which is eventually futile. ‘Bites’, ‘Little’, ‘Big’ plates and ‘Sweets’ are detailed in the intelligent compact but diversified 17-item menus. Vegans are well looked after. We shared two ‘Bites’. Clean spectacular plating - flavours (like belacan & kam heong) had been well-balanced, concentrated, intense, specific and just finished . to improve the appetite. As the plating of the ‘Little’ (tartare of) tuna with tomato has been somewhat regular (petals are therefore over-rated), it tasted superior to it appeared - freshness that has been palpable with the ideal quantity of spiciness. Addictive qualities. Perhaps the ‘Big’ bowl of Chicken within Rendang shouldn't have been my selection of the primary course being likewise spicy to the preceding tuna. Had been expecting a shellfish choice but there is none. In any other case the poulet had been competently grilled, tender and incredibly moist. It simply wasn’t outstanding. We accompanied the dinner with a perfectly lighting German pilsner. The young kitchen personnel was noticeably local as the servers were completely foreign but spoke ideal but somewhat accented English. Such may be the special and formidable melting pot that Penang is still. This young group has verified its stellar and smart capabilities and really should get all of the support it deserves.

Julian Sark

Extremely creative Malaysia ingredients produced dishes. Local produce however there's always a surprise for each bite. As a Malaysian I’m glad we've young chef does this and putting hard work to place create more specific Malaysia made great dish. Price is inexpensive andnice ambience.

Erika Vercelli

Nice ambiance.. great program... trash food. Poor shipping on a potentially great idea. Disappointing rendition of SE Asian staples like (soggy) pork tummy and (bland) seafood.

Angeline Christella

Half a year after my very first two visits, I'm seriously encouraged and delighted that gēn perseveres in this post-pandemic era on her behalf unrelenting quest of unbridled inventiveness and enthusiastic creativity. I find that I'm the lone diner when We arrive for my 7:30pmreservation one mid-week. You can find new products on the menu therefore i am told. Therefore I purchase one from each one of the four sections. Your kitchen team mobilises such as a well-oiled device - outnumbering me 6:1 therefore my expectancy on information and shipping is heightened. I'm not disappointed. Fried oyster omelette is really a traditional classic inside Penang. gēn spins their edition right into a refreshing and lighting wrap making use of indigenous betel leaf dressed with an extremely subtle banana mayo - very delectable! The cool rice noodle with crab meats is just one more reinterpretation of the traditional version. They play having an interesting yet prosperous ulam-like infusion in this twist. I must say i enjoyed the main span of flawlessly crispy roast pork stomach eaten with a number of pickles, greens, aromatic herbal treatments and an appetising chilli sauce. For dessert, they tickled my palate with a honey granita offered atop a normal taufufa (bean curd jelly) associated with pickled baby lychees. gēn’s consistent focus on information and contrasting flavours in no way does not impress me. Their little subtle surprises may occasionally be a bit unusual but I believe they still work very well. The serving employees is irreproachable as typical. The 4-course food with sake emerged in reasonably under RM150. Cant await their menu modification in mid-August.