Kitchen Talks: Chef Jackson Goh | OpenRice Singapore

If the name Jackson Goh doesn’t ring a bell to you, then you must be living under a rock. Being an Executive Chef in Singapore’s Park Royal Hotel at Beach Road, he is mainly responsible for those signature dishes you love at Plaza Brasserie such as the Crispy Soft Shell Crabs, Braised Sea Cucumberm Stir-Fried Clams, and many more. Know more about how this veteran chef has reached the peak of his career with this OpenRice interview.

How did you discover your passion for cooking? When I was young, I would always see my mother cooking yummy dishes at home. It became a natural attraction that I came to love the idea of cooking. And so, she became my inspiration which made me what I am today—a chef. What was the first dish you cooked and how was the whole experience? My very first dish was fried rice, the only difference with the one you can order outside was that it didn’t have the authentic “wok-styled” after taste. However, it certainly had the fragrant home-styled cooking flavour. When did you decide that you wanted to be a chef? I decided to become a chef at the age of 13. Did you have any professional trainings or mentor who helped you while you were still learning the ropes? Although I did not have the professional training background, I started working in the kitchen at the age of 13 as a kitchen-hand. Slowly, I made my way to becoming an Executive Chef at the PARKROYAL on Beach Road. What were your biggest hardships or challenges you encountered as a chef? The hours working in the kitchen are long, but being in the operations team at the kitchen gave me the sense of working as part of a family integrating with different cultural backgrounds and races. How’s it like working and running your own kitchen? It can be mentally challenging because we are often given a very tight timeline to do our deliverables. However, we often do our best and keep ourselves spirited to get the job done. Where do you get the inspiration for your dishes? Usually my inspiration comes from cook books and magazines. Sometimes, through trials and errors I encounter when I’m perfecting the dish. Being a chef, we’re sure that you’re in the kitchen most of the time. But when you have some free time, what do you do to relax? Well, I try to spend the weekend with my family by either cycling or shopping. Of course, I indulge in the occasional home-cooking with my family. As a chef, what is your favourite kitchen gadget and why? My favourite kitchen gadget would be the whisk because it helps to achieve a perfect mixture balance. What about your favourite ingredient? I love using herbs and spices because it enhances the taste and flavour to the dish. As a veteran in the kitchen, what is your advice for those who would also like to pursue a career in the kitchen? Well, if you are keen to pursue a career in the kitchen you have to be prepared to work hard. Do not be afraid of the long hours and you should be willing to learn so you can hone your passion to cook. As a chef, we’re sure you’ve tried A LOT of food? But what’s the most memorable one you’ve tasted and why? I love a simple flavouring of steamed fish in any kind styles but love the simplicity of steamd fish in Hong Kong-style because of its freshness and flavour. How about your favourite cuisine? I love modern Chinese cuisine. What are your favorite hangout places here in Singapore? I love hanging out at home, but if I am out, my favourite restaurant would be Tung Lok Classic located at Orchard Parade Hotel. I love their authentic dim sums which are very flavourful and are made to perfection. But at any given day, I love to just cook for my family at home because I enjoy spending time with my family and loved ones. Craving for more Chinese food? Try these recommended dishes by other foodies Check out more restaurants along Beach Road