recipe willy: Love Nutrient Gēn 根 @ Lebuh Presgrave, Georgetown, Penang.

Tasting menus are oftentimes perceived every bit expensive experiences that are commonly reserved for occasions, too fifty-fifty if y'all are willing to fork out a fortune, in that location are non much options available inward Penang. Gēn 根 is ane of the novel kids on the block that offers such exclusive dining experiences; beautiful platings too fragile nutrient are but about of the reasons this house is taking social media past times storm. With a holler similar Gēn 根 (roots inward English), it paints an icon that the eatery places corking focuses on locally sourced ingredients; though non trying to deconstruct the dishes but trying to acquaint them inward to a greater extent than creative ways.

You cause got in all likelihood seen this house if y'all cause got driven past times Lebuh McNair; Gēn's accept on the decor is minimalist-kind of elegance nonetheless amongst a touching on of industrial vibe. The open-kitchen concept allows diners to witness the entire cooking process, plating too serving. Though in that location is a listing of ala-carte items, the Chef's Tasting Menu is the best agency to sample the highlights of the month. The card changes on a monthly footing too the Chef's Tasting Menu ranges from Rm 100 to Rm 200.

[Appetizer] Mantou amongst Crab Meat served amongst Chili Crab Sauce, Torch Ginger, Lemon Zest, Coriander too crushed Peanuts

[Appetizer] Nasi Lemak styled Egg Rice amongst Salted Fish, Rice Puff, Anchovies too Sambal

Instead of thinking what to order, nosotros decided to become for their Chef's Tasting Menu (priced at Rm 120 too Rm 150 respectively). The excitement of waiting eagerly for the adjacent dish is business office of the experiences. The Chef mesmerized us past times serving ii Amuse-Bouche... the offset was a blend of Mango, Herbs too Rice Crackers spell the latter ane was Deep Fried White Bait. The refreshing start was a memorable one, nosotros dear the blend of flavors too the contrast inward texture, peculiarly the touching on of Torch Ginger too Kaffir Lime Leaves which enhanced the refreshing-factor.

For Appetizers, nosotros started off amongst Mantou... stuffed amongst a generous total of seasoned Crab Meat. The Mantou has a prissy crisp to it spell the filling contained a flare-up of seafood sweetness. To our surprise, it was quite spicy on its own. The sweetness became to a greater extent than noticeable amongst a dip into the Chili Crab sauce; similarly, the Torch Ginger cuts through the flavors too offered a clean, herbaceous touching on to it.

Looked similar a deconstructed Nasi Lemak, nosotros were amazed past times the flavors... just what nosotros could uncovering inward Nasi Lemak. All the quintessential elements were there... spicy, creamy-rich, crisp texture. It was a smart movement to include a poached Egg inward the middle... for the flavors too creaminess. If I must nitpick, I'd prefer them to trounce the Salted Fish instead of serving a whole piece... it was a piffling overpowering (or salty) to munch a whole slice of Salted Fish.

[Main Course/ Tasting Menu- Rm 120] Pan Fried Seabass amongst Banana Leaf, served amongst Okra Tempura too "Ikan Bakar Sauce"

[Main Course/ Tasting Menu- Rm 150] Slow-cooked Beef amongst Peppercorn Sauce

The slow-cooked Beef amongst Peppercorn sauce was ane of the best dishes for the evening. The Wagyu Beef was perfectly seared but remained juicy too tender inside... minimal endeavour was required to slit through the marbled reddish meat. The pockets of fats melted inward the rima oris spell the sweet-savory Peppercorn sauce complemented instead of overshadowed the flavors. The 'numbing' trial from the Peppercorns was weak but discernible. The Pan Fried Seabass on the other hand, paled when inward comparing amongst the Beef. The flavor combination did non appear to appeal to us; nosotros were non quite impressed too idea it was an ordinary fish dish amongst disappointingly average sauce. The surprise factor was missing.

[Dessert] White Chocolate Mousse amongst Pickled Guava, Sour Plum Powder too Frozen White Chocolate Flakes

[Dessert] Crushed Rose Petals, Brown Rice Pudding served amongst Calamansi too Rose Meringue

[Petit Four] Cempedak Macarons too Durian Profiteroles

There were three rounds of desserts, nosotros started off amongst White Chocolate Mousse served amongst Pickled Guava too Sour Plum. The combination was besides playful for us, non the Guava amongst Sour Plum but Chocolate amongst Sour Plum. We also idea the texture of the Chocolate Mousse could hold out smoother. Not existence a fan of Meringue, the Rose Dessert was surprisingly good. The Brown Rice Pudding barely registered whatever flavors but an addictive-chewy texture spell the Rose Meringue offered the quintessential sweetness every bit good every bit light-crisp... amongst a soothing Rose flavor. The repast ended upward Petit Four... consisted of Macarons too Profiteroles inward Malaysian-familiar tropical flavors.