Gēn 根 IS A PLACE THAT GIVES PROMINENCE TO THE REFLECTION OF OUR MALAYSIAN STORY. WE GAVE CAREFUL THOUGHT TO HOW MALAYSIA’S QUALITY PRODUCT AND LOCAL FLAVOUR FUSED WITH THE INTANGIBLE. THROUGH FOOD WE TRANSLATE RELINQUISHED MEMORIES, CULTURES AND EXPERIENCES INTO SOMETHING TANGIBLE THAT OUR GUESTS CAN BE A PART OF. WE HOPE TO HAVE IT TRANSPORT US BACK TO THE PAST AND ALLOW US TO REMINISCE ABOUT IT THROUGH OUR TASTEBUDS. INTRODUCING TO YOU, OUR VERY FIRST INTERPRETATION OF MALAYSIAN INGREDIENTS AND LOCAL FLAVOURS - OUR MALAYSIAN STORY.
‘For Chef Johnson , cooking has always been a search for home.’
Johnson founded gēn 根 in 2018 after honing his craft in prestigious Michelin-starred kitchens across France, Denmark, Macau, and Singapore. Driven by a singular vision to translate "Our Malaysian Story" into an edible experience, his devotion to modern Malaysian cuisine at gēn 根 earned him the MICHELIN Guide Young Chef Award and a recurring spot on the Asia’s 50 Best Restaurants list.
While his commitment to local flavours expanded through diverse concepts like Communal Table by gēn and Wine Not, gēn 根 remains the culinary anchor. Following recent travels through China and Hong Kong to trace his ancestral heritage, Johnson’s journey has naturally evolved into 根家菜 Root House by gēn, deepening the restaurant's narrative by exploring the Chinese-Malaysian diaspora and firmly bridging global mastery with the modern Malaysian soil gēn 根 calls home.
JOHNSON WONG
‘His inspiration to become a chef proudly comes from his beloved grandfather.’
Hailing from Sungai Petani, Kedah, Wong Yau Chin’s culinary identity was shaped by the generational wisdom of his grandfather. His passion for mastering Modern European techniques with a Malaysian soul naturally led him to find his home at gēn 根 in 2020.
Promoted to Head Chef in 2022, Yau Chin serves as a vital bridge between tradition and modern refinement. His culinary approach is defined by "produce derivatives"—an intuitive, zero-waste philosophy that explores the full potential of local ingredients. This technical precision has brought gēn 根’s philosophy to the global stage, leading collaborations and culinary residences with acclaimed international kitchens across Singapore, Jakarta, Bali, Guangzhou, and Nagoya, ensuring the flavors of his heritage resonate with a new generation of diners.
YAU CHIN WONG
‘The team taught her a new work culture “work like family”, entrusted her care to gēn 根 as a "little home”.’
Born and raised in George Town, Sherrie Hoo built her professional foundation in Asia’s most influential culinary institutions, including Restaurant André in Singapore and RAW in Taipei. Since joining gēn 根 in 2019, she has been the driving force behind the restaurant’s operational evolution and global connectivity.
As Head of Operations, Sherrie bridges strategic excellence with intuitive hospitality, orchestrating premier international chef collaborations and representing gēn 根’s philosophy on the global stage from Jakarta to Hanoi. Beyond the dining room, she spearheads the restaurant's creative R&D initiatives, developing a sophisticated non-alcoholic beverage program that integrates a zero-waste philosophy with local Malaysian produce ensuring gēn 根 remains at the forefront of world-class service and cultural storytelling.