Gen (雋): A Brand New Replica of Cantonese Classics

In Kaohsiung's high-end dining territory, the appearance of Gen (雋) undoubtedly dropped a bombshell. This restaurant is helmed by Chef Chen Tai-rong (Brother Zao), the former executive chef of Taipei's three-star restaurant "Le Palais," acting as the culinary director, and has recruited a team of senior culinary professionals from Hong Kong and Macau. Winning one star in one fell swoop in 2024, Gen demonstrates not only culinary skills but also a tribute to and inheritance of authentic Cantonese food culture.

Spatial Aesthetics: The Grandeur of a Luxury Mansion

Gen's spatial design is full of the privacy and grandeur of a "luxury mansion." With calm tones as the main axis, paired with exquisite artworks and comfortable furniture, it creates a sense of exclusivity tailored to high-end clientele. The restaurant features several private dining rooms, perfect for business banquets or family gatherings where privacy is paramount. Every detail, from the placement of the tableware to the rhythm of the service, has been meticulously calculated, demonstrating the standard expected of a Michelin-starred restaurant.

Culinary Philosophy: Premium Dried Seafood and Old-School Kung Fu

The core philosophy of the team led by Brother Zao lies in "Ingredients" and "Kung Fu" (skills). Gen specially selects premium dried seafood (such as abalone, fish maw, and bird's nest) for its dishes. The soaking and cooking of these ingredients require an extremely long preparation time and accumulated experience.

Furthermore, they are dedicated to replicating the "classic Cantonese cuisine of the 1980s." These old dishes have often disappeared from modern restaurants due to their complicated procedures, but at Gen, you can re-taste those luxurious flavors from memory.

Real User Insights: Classic Flavors with Profound Skills

According to genuine feedback on Google Maps and major food review sites, Gen is renowned for its "rich and deeply flavorful" dishes and "exquisite craftsmanship":

1. Luxurious Abalone, Sea Cucumber, Shark Fin, and Fish Maw

• Signature: Braised Abalone with Aged Radish (30年陳菜脯一品鮑) is the crown jewel here. Selected precious aged radish is braised together with premium abalone, offering a savory and sweet flavor. The abalone is soft, glutinous, and bouncy, and the sauce is so rich it almost glues your lips together.
• Highlights: Imperial Bird's Nest Pipa Tofu (燕窩琵琶豆腐) is a handmade dish that demands immense knife skills and heat control. Bird's nest is stuffed into tofu and deep-fried; it's crispy on the outside and tender on the inside. It offers a refreshing taste with the smooth texture of the bird's nest, making it an extremely elegant enjoyment.

2. Stir-Fries Full of Wok Hei

• Must Eat: Peking Sauce Stir-fried Eel Balls (京醬爆龍膽球) is also a dish highly recommended by gourmets. The chef handles the giant grouper (or eel) exceptionally well, using high heat for a quick stir-fry to lock in the meat juices. The sauce is aromatic and rich, full of wok hei (the breath of the wok).
• Experience: The service here is extremely delicate, and the service staff has a thorough understanding of the dishes. Rather than just a meal, it's more like a cultural performance of Cantonese cuisine.

Practical Information

• Address: 1st Floor, No. 8, Fuxing 4th Road, Qianzhen District, Kaohsiung City (Inside Kaohsiung Software Park, please double-check the latest address)
• Opening Hours: Lunch 11:30 - 14:30 / Dinner 17:30 - 21:30
• Reservations: It is recommended to book more than a week in advance, especially since private rooms and special ingredients (like abalone) need to be reserved beforehand.

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Explore More Michelin Delicacies: Kaohsiung's Michelin-starred delicacies do not end here. The modern Kaiseki cuisine at Sho (承) is also worth your careful savoring.