Former Mandarin Hotel executive pastry chef opens hawker stall at Amoy Street selling French bakes and pastries

REJECTED JOB OFFERS FROM OTHER HOTELS TO BECOME HAWKER

Since leaving Mandarin Orchard, Goh told us she rejected multiple offers to work at other hotels as executive pastry chef. Why did she choose the hawker life over her more prestigious role as pastry chef? “I’ve been in this industry for so many years, it’s good for me to try something new. Whether it’s the right or wrong move I don’t know yet, I just want to try something different,” she said. 

Goh admitted her job scope here is very different: “When I was executive chef in a hotel – I just had to tell my subordinates what to do. Here, I work by myself,” she explained. That means she has to wake up at 5.30am to begin baking. She mans her shop solo till she knocks off work in the afternoon. 

Despite the less comfortable environment, Goh insisted she has no regrets. “No, I’ve never regretted what I’ve chosen. It’s a new and good experience. Every day I do what I feel like doing, meet people, and show them how to enjoy [my pastries],” she explained.