A graduate of the prestigious Le Cordon Bleu Sydney, Chef Johnson went on to cut his teeth at some of the most respected restaurants in Europe, including the two-Michelin-star NOMA in Denmark.
gēn 根 represents a milestone for the young chef, being the culmination of his studies and experiences abroad, and it’s easy to see that he’s put his heart and soul into the operation. His philosophy is simple – to create forward-thinking Malaysian cuisine using local produce.
From bario rice and black chicken to a world of fascinating local herbs, some of the recipes on his menu are inspired by childhood memories.
• Winner of the Golden Chef Award for the Most Outstanding Asian Cuisine 2018