GEN by Matt Chen
Beginning in the spring of 2024, aspiring to uphold the essence of Cantonese cuisine, "Gen" endeavors to reach the pinnacle of Cantonese culinary artistry.
Everything is in it’s right place
Under the Variety Catering Group, renowned for its culinary aesthetics and classic culinary skills, "GEN" is a top-tier Cantonese restaurant located on the first floor of the Kuo-Cheng UFO Headquarters in the Software Park of Kaohsiung City. After nearly a year of preparation and planning, the restaurant proudly features Chef Matt Chen (Zaoge), a five-time recipient of the Taipei/Taiwan Michelin three-star honor for Cantonese cuisine, as its culinary director.
The name "Gen" signifies excellence and longevity, and also represents the inheritance of tradition. Apart from embracing a reserved and refined Oriental aesthetic in its aesthetics, the restaurant also incorporates the harmonious resonance of "雋" and "駿" (both pronounced "Gen" in Mandarin), symbolizing vigor and vitality like a spirited horse. With a commitment to the timeless tradition of Cantonese cuisine, "GEN" extends its best wishes to guests for success and prosperity, leading the way with elegance and determination.
Beyond the top
Director of Culinary
陳泰榮 Matt Chen
Born in Macau in 1970, Chef Chen began his culinary journey at the age of 14 when he apprenticed at the Chinese restaurant of the "Hotel Lisboa" in Macau. In 1988, he came to Taiwan with his uncle to pursue his career and gained experience in several Cantonese restaurants. In 1997, he joined the renowned "Hong Kong Jiu Ji Seafood" in Taipei, where he learned the art of stir-frying under the guidance of the founder, He Peiyuan. In 2000, he joined the MY HUMBLE HOUSE GROUP, serving in various Cantonese restaurants such as Le Méridien Taipei and Sheraton Grand Taipei Hotel for 17 years.
In 2017, he was recruited by the Palais de Chine Hotel Taipei's Le Palais. The following year, when the Michelin Guide extended its evaluation to Taipei, Chef Chen led Le Palais to receive three Michelin stars for five consecutive years. In August 2023, he officially moved to Kaohsiung to serve as the Director of Culinary of "GEN." With 40 years of culinary experience, Chef Chen excels in showcasing the beauty of seasonal ingredients through his profound culinary skills and expertly presents the myriad flavors of traditional Cantonese cuisine.
Dining environment
Whether it's a solitary indulgence or a joyous gathering around a round table, "GEN" offers a poetic space where one can freely savor the ultimate delicacies.
"GEN" is situated in the New Asian Bay Area in Kaohsiung, where the aesthetic of architectural space serves as its core principle. Infusing the essence of "warm hospitality" into its design philosophy, "GEN" aims to create an elegant Chinese restaurant tailored to modern lifestyles. The overall spatial design resembles a visit to a stately mansion or a contemporary bookstore. Though not reminiscent of traditional pavilions, the modern integration of multi-layered spaces exudes a sense of openness and clarity while ensuring adequate privacy for each guest. Departing from the conventional symbols of tea houses and Zen rooms, the design explores abstract traditional humanistic elegance. The grandeur of wood, the tranquility of stone walls, and the simplicity of earthen floors resonate with each other like a rustic village.
The dining area accommodates 88 guests and features various seating arrangements, including the pioneering U-shaped counter where guests can witness the master chefs' exquisite culinary skills up close. There are also spacious and comfortable semi-private booths for 6 people, as well as one large private room seating 24 people, two medium-sized private rooms seating 12 people each, and two small private rooms. Whether it's a private meal, a business gathering, or a family banquet, guests can elegantly appreciate the profoundness of Cantonese cuisine. With a focus on maintaining warmth, the kitchen's location and workflow are crucial. The restaurant is centered around the kitchen, with three interconnected areas: private rooms, the counter, and open seating, facilitating shorter distances for food delivery. Each space is equipped with warming cabinets and cooking stations to ensure dishes remain flavorful and hot.
藝術典藏
ART
