In 2018, he opened Gēn, a restaurant that interprets Malaysian flavours through memory, heritage, and seasonality. Each dish is named after a single ingredient, reflecting Wong’s belief in storytelling through simplicity and a deep respect for local produce. His approach champions close relationships with farmers and artisans, highlighting the diversity and potential of Malaysian ingredients.

Wong’s commitment to sustainability, creativity, and cultural identity has earned him significant accolades, including an international Young Chef Award and recognition among Asia’s most celebrated dining destinations.

Through Gēn and Communal Table, he continues to shape a new language for contemporary Malaysian cuisine — one that honours tradition while embracing innovation. His work positions Penang not only as a culinary destination, but as a place where personal history, local culture, and modern technique come together in thoughtful, expressive cooking.