That’s pretty reminiscent of Jean-Georges Vongerichten’s French-Thai fusion cuisine back in the late-90s. I was working in HK that fall when he opened Vong at the Mandarin Oriental, and I went there on its very first week. I still remembered the wide-eyed look the maître d’ gave me when, after my main meal, I looked at the 5-item dessert menu and told him I’d like to order all of them. Ah, the days of being young and with a high metabolic rate. 
https://www.starchefs.com/JGVong/html/restaurant_08.shtml
Penang’s mainly Chinese client-base - which Gēn (like other fine dining eateries) targetted at - can be basically segmented into two distinct groups: the Chinese-educated and the English-educated ones. I know it sounds odd, but this has been the way Singaporean/Malaysian societies were structured since the British-colonial days. The English-educated segment used to be dominant in the old days but, in the past two to three decades or so, the Chinese-educated segment has taken over the pre-eminent position in terms of spending power, influence and even sheer numbers/headcount. Penang used to have a 80-20 ratio of English-educated vs Chinese-educated in terms of economic/cultural influence for more than two centuries. Today, the situation is totally reversed!
The Chinese-educated segment in Penang is cash-rich, and very much influenced by Taiwan in terms of culinary trends - currently, it’s slow-food, farm-to-table using the freshest, seasonal ingredients, much like what Chef André Chiang is doing in Taipei:
https://www.nytimes.com/2017/02/15/travel/taipei-taiwan-restaurants-local.html
Gēn unabashedly targets the Chinese-educated market. So, service staff here tend to speak Mandarin as a first language, menus are bilingual in Mandarin and English, and serving styles have Oriental touches worked in: sharing bowls, the ever-present rice as the central/pre-eminent component in the dish, or else hovering, omni-present in the background.
Kitchen crew are tightly-disciplined and meticulous, but worked quietly, almost soundlessly.
