Gēn 根

12/06/2026

12/06/2026

Deep dive into our local waters: This is Eucheuma, an incredible red macroalgae harvested from the pristine, shallow reef flats of Sabah. 🌊

Often called coral seaweed or “sea bird’s nest,” this indigenous marine botanical is celebrated for its translucent hues and a uniquely succulent, snappy texture that provides a clean, watery crunch. A beautiful testament to East Malaysia’s rich marine biodiversity and a true hidden gem of our local terroir.

05/06/2026

Nuance, texture, and the fleeting nature of seasonality. While red strawberries bring vibrant familiarity, their rare white counterparts offer a subtle, pineapple-scented elegance that is highly seasonal.

In this rendition, we celebrate the white strawberry through three technical lenses. We layer finely shaved frozen strawberries for a crisp, melting mouthfeel alongside fruit macerated in shio-koji to draw out an umami-laced sweetness. The dish is completed with a gentle strawberry amazake, balancing the fruit’s delicate profile against the rich, foundational depth of fermented homemade goat cheese hailing from Balik Pulau.

The final result is an elegant dance of sweetness, salinity, and beautiful funk. This dish is available strictly while the ingredient season permits!

05/06/2026

30/05/2026

Nature’s geometry. Strikingly linear. Unmistakably fragrant.

There is a fleeting, electric brightness to a fresh Long Leaf Pine needle. By looking beyond conventional ingredients, we unlock its sharp, botanical nuances to create an unexpected bridge of aroma on the plate.

True refinement, found in the form of nature.

14/05/2026

What happens when we give nature time? The “Golden Age” cow is our answer, a story of recovery and regenerative care told through a refined beef tartare.

Balanced by the wild tang of Keranji-dressed noodles and the grounding warmth of a spring onion bone broth, this dish explores the beautiful tension between the forest and the field, the heat of the fire, and the coolness of the noodle.

09/05/2026

Barley - soft, nutty, and quietly grounding, each pearl holding its form no matter how long it simmers.

Not flashy, not loud, simply dependable. In Malaysia, it slips easily into herbal teas and 𝙩𝙤𝙣𝙜 𝙨𝙪𝙞, long trusted to bring the body back into balance.

Humble, never ostentatious, yet always present.
We’re bringing this ingredient into our dessert — a gentle, steady finish to complete your meal.

25/04/2026

Utilising every part of the coral grouper, the experience begins with a warm, aromatic fish bone broth — simmered with cekur, green peppercorn, and chilli — to gently awaken the palate.

Once the broth is enjoyed, the coral grouper arrives: its flesh lightly steamed and brushed with an infusion made from its own bones. It is topped with a slow-roasted Bali pineapple chutney folded with cekur leaves, green peppercorn, and chilli, then finished with fresh nasturtium flowers.

19/04/2026

“Our front of house, everything begins with people — always. It’s more than service; it’s where guests feel genuinely seen, where comfort comes naturally, and where a quiet Malaysian warmth shapes each moment.”

There’s no striving for perfection — just a grounded presence, thoughtful attention, and an effortless ease with people.

That’s Yuen Jing. Simply lovely.