Communal Table by gēn 根

Communal Table by gēn 根 Modern Malaysian Community Restaurant presenting our local flavours with sharing plates Restaurant
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Seremban has a way of leaving its mark, and Raksasa is proof of that. It’s a rum shaped entirely by local hands, local i...
14/09/2026

Seremban has a way of leaving its mark, and Raksasa is proof of that. It’s a rum shaped entirely by local hands, local ingredients, and a quiet kind of tradition that you can taste in every pour.

For us at Communal Table, working with local makers like this isn’t about checking a box, it’s about championing the people who give our hospitality its soul.

Caught the sunset before it even went down. Golden hour hits different when it’s sitting right in the middle of your pla...
14/09/2026

Caught the sunset before it even went down. Golden hour hits different when it’s sitting right in the middle of your plate.

Our take on Duck Kerabu Salad, anchored by a rich, cured egg yolk that’s living its best life. 🌅✨

It all starts with the root our name, gen, which represents our connection to Malaysia, local produce, and the ingredien...
01/09/2026

It all starts with the root our name, gen, which represents our connection to Malaysia, local produce, and the ingredients that shape our daily lives.

This simple salad brings together overlooked, locally grown vegetables winged bean, morning glory, and crispy fried kailan leaves paired with fresh local ricotta and a savory budu sauce made from fermented anchovies blended with kailan.

Simple ingredients, deeply rooted in where we come from.

27/08/2026

A little glimpse into the heart of Communal Table.📸

Meet Yih Jeng, our new Junior Sous Chef at CT! 👩‍🍳Yih Jeng first joined our family as an intern, and over the past two y...
25/08/2026

Meet Yih Jeng, our new Junior Sous Chef at CT! 👩‍🍳

Yih Jeng first joined our family as an intern, and over the past two years at gēn, we’ve watched her grow into a skilled and dependable member of the kitchen team.

From mastering prep to holding her own on the line, she’s come a long way, and stepping into the Junior Sous Chef role feels like a natural next step.

Outside the kitchen, Yih Jeng enjoys reading, visiting museums, and exploring art. And when she’s off the clock, she’s always up for a good drink so you might just spot her at a local bar. 😉

Congratulations, Yih Jeng! We’re excited to see what’s next for you at CT. ❤️

Most of us grew up eating Ikan Bolos crisp-fried with turmeric at home. For this dish, we wanted to honor that nostalgic...
08/08/2026

Most of us grew up eating Ikan Bolos crisp-fried with turmeric at home. For this dish, we wanted to honor that nostalgic sweetness while giving it a whole new perspective.

Fresh Silver Sillago, served alongside a rich egg tartare 🥚 , pickled terung pipit for a local pop of acidity, lemon emulsion, and fresh basil.

A balance of rich, bright, and familiar flavours ❤️

To us, hospitality is a love language; spoken through progressive local flavours, warm welcomes, and moments that make y...
03/08/2026

To us, hospitality is a love language; spoken through progressive local flavours, warm welcomes, and moments that make you feel right at home. 🍳✨

As our family grows across gēn 根, Communal Table, and Root House, we’re looking for passionate individuals to grow with us.

Now Hiring:
Kitchen Crew: hands-on experience with local ingredients, driven by detail, and ready to hone your craft in a fast-paced kitchen.

Service Crew: you love people, and dedicated to tailor memorable, personalized guest experiences.

Why build your career with us?
Deepen your knowledge of progressive dining and local produce.
Work alongside a passionate, supportive, and close-knit team.
A culture built on good food, great hustle, and shared growth.

📍 Location: Georgetown, Penang
📩 Ready to join the family? Send your resume or intro to 012-578 3323 / [email protected]

Let’s create something special together!

Forget everything you know about sago. 😉A fully vegetarian creation built around deep, savory local flavours and unbelie...
24/07/2026

Forget everything you know about sago. 😉

A fully vegetarian creation built around deep, savory local flavours and unbelievable texture. We’ve transformed it into a savory masterpiece: a Sago Char Steak glazed in umami-rich fermented red beancurd, served with crisp Highland asparagus, and crusted in pistachios and pumpkin seeds for that perfect bite!

10/07/2026

Around here, birthdays aren’t just an event—they’re an excuse to sneak something little extra sweet to the table and watch you smile. No fuss, no awkward clapping, just good energy and a sweet finish to a night spent with your favorite people.

Bringing your favorite person down for a celebration soon? Let us know in the booking notes. We’re great at keeping secrets. 😉

To understand the culinary landscape of the northern Malaysian coast is to understand the Rainbow Prawn (Parapenaeopsis ...
02/07/2026

To understand the culinary landscape of the northern Malaysian coast is to understand the Rainbow Prawn (Parapenaeopsis sculptilis). Known colloquially in Penang as Mata Hei (Police Shrimp) a sharp nod to the striking, uniform bands that wrap across its translucent shell, this prized crustacean is a quiet legend of local waters.

What makes a wild-caught rainbow prawn special is its sheer structural integrity. Where other varieties can turn soft or doughy under heat, these hold a distinct, clean snap. The shell gives way with an eggshell-thin crack and bright coral white band, revealing a flesh that is exceptionally firm and packed with a concentrated, sweet-and-briny clarity. It doesn’t need to be dressed up or overthought; it is simply the taste of the local sea, entirely unvarnished.

Address

68, Lebuh Presgrave
George Town
10300

Opening Hours

Monday 17:00 - 23:00
Tuesday 17:00 - 23:00
Thursday 17:00 - 23:00
Friday 17:00 - 23:00
Saturday 17:00 - 23:00
Sunday 17:00 - 23:00

Telephone

+60125783323

Website

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