Root House by Gēn 根家菜 @ 1926 Heritage Hotel, Burma Road, Penang.

Root House by Gēn 根家菜 is one of the latest concepts by the team behind Gēn, housed within the newly restored 1926 Heritage Hotel on Jalan Burma. Rather than serving conventional Chinese cuisine, the restaurant explores the culinary heritage of Malaysia's Chinese communities, drawing inspiration from dialect groups such as Hokkien, Cantonese, Hakka, Teochew and Hainanese. Complementing the food is a quiet and sophisticated dining space that's well-suited for an unhurried meal or business gathering, with several private dining rooms available and a total seating capacity of 52 guests. While prices are undoubtedly on the premium side, the attentive service, elegant surroundings and thoughtfully curated dining experience help justify the cost. The restaurant is pork-free, though alcoholic beverages are available.

Many Thanks to Root House by Gēn for hosting us.

Flower Crab and Pumpkin Congee 生滚花蟹南瓜粥 (Rm 128)

Century Egg with Burnt Green Chili 烧椒皮蛋 (Rm 32)

Crones and Bean Sprouts with Squid 酸酐鲜炒螺丝菜 (Rm 38)

Mackerel Fish Paste Watercress Soup 马鲛鱼滑西洋菜汤 (Rm 38)

Wok Fried Beef Sirloin with Kaffir Lime Leaves 沙茶柠檬叶爆吊龙 (Rm 128)

Horse Hoof Doughnut with Warm Taro Custard 芝麻马脚芋头泥 (Rm 38)

We started with the Century Egg with Burnt Green Chili, where the smoky aroma from the charred green chilies complemented the creamy century egg well. The flavours were balanced, finishing with a gentle hint of heat.  The Mackerel Fish Paste Watercress Soup featured springy Fish Paste with plenty of natural umami sweetness, though we felt the broth was slightly under seasoned.  The Crones and Bean Sprouts with Squid was a pleasant surprise. Tossed in a tangy sauce reminiscent of Thai seafood chilli sauce, the flavours worked well, while the Squid and vegetables were perfectly cooked.

The Wok Fried Beef Sirloin with Kaffir Lime Leaves offered a refreshing take on satay flavours. The Bamboo Shoots added a juicy crunch, while the Beef was exceptionally tender.  Our favourite dish was the Flower Crab and Pumpkin Congee. Packed with seafood sweetness, Dried Scallops and crab roe, it was rich, comforting and surprisingly generous in portion.  Ending on a sweet note, the Horse Hoof Doughnut with Warm Taro Custard paired creamy taro custard with a lightly salted doughnut, creating a well-balanced finish.

Additional Information:
Pork-Free

Service Charge: Yes 10%

Government Tax: Yes 6%

Address: GF of 1926 Heritage Hotel, 227, Jalan Burma, 10050, Georgetown, Penang.
Business Hours: 12 pm to 3 pm, 5 pm to 11 pm. Opens Daily.
Contact Number: 012- 827 1926

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