• With a career built on pioneering firsts in a male-dominated field, award-winning chef Mandy Goh brings
• 17 years of culinary excellence and a philosophy of ingredient-led Euro-Asian cuisine

The Singapore EDITION is pleased to announce the appointment of Mandy Goh as Executive Chef, bringing to the hotel’s kitchens a remarkable culinary voice shaped by over 17 years of experience across luxury hotels and Michelin-recognised restaurants in Malaysia, Singapore, Indonesia, China and Macau. One of the few women to hold an executive culinary leadership role in a luxury hotel in Singapore, Goh helms the culinary programme at The Singapore EDITION with a signature style rooted in Euro-Asian cuisine, weaving progressive European technique with the bold, nuanced flavours of Asia in dishes that champion storytelling, seasonality and a deep-rooted respect for provenance.

A Career Across the Region’s Finest Kitchens

Born and raised in Penang, Malaysia’s undisputed capital of flavour, Goh grew up immersed in the vibrant tapestry of hawker culture and home-cooked meals that define the island’s soul. Her love for cooking was honed at her mother’s and grandmother’s tables, both of which were exacting in the kitchen and insisted on using only the freshest ingredients, a passion that would eventually carry her across continents.

Goh’s entry into the professional culinary world was nothing short of historic. At just 21 years of age, she competed as part of the all-female Malaysian national team for the prestigious Bocuse d’Or Asia, taking home gold in what was the first time in the competition’s history that an all-female team had claimed the title. The achievement, which she has described as one of the best and most rewarding experiences of her career, set the foundation for a discipline-driven approach to the craft. She went on to represent Malaysia at the Bocuse d’Or Asia from 2009 to 2011, placing 18th at the Lyon grand final in 2011 and was subsequently named a finalist in the San Pellegrino Young Chef competition for Southeast Asia in 2016.

Her culinary journey has taken her through some of the world’s most lauded kitchens and Singapore holds a particularly meaningful place in that story. It was here that a young Mandy first found her footing on the international stage, training as Commis de Cuisine at the Michelin-starred restaurant Guy Savoy at Marina Bay Sands, before honing her skills further as a Specialty Chef at Mandarin Oriental Singapore. Now, more than a decade later, she returns to the city-state in her most senior capacity: Executive Chef of The Singapore EDITION, marking her first executive leadership role in Singapore.

In the years between, she built a formidable career across the region’s finest establishments. From the grand dining rooms of The St. Regis Macao, she ascended to Chef de Cuisine at the Michelin-starred Fifty 8° Grill Restaurant in Shanghai under the guidance of acclaimed chef Richard Ekkebus. A return to Malaysia followed as Executive Chef at The St. Regis Langkawi, where she became the first woman to hold the Executive Chef position at the property, led five outlets and elevated the signature over-water restaurant Kayuputi to the Top 52 Restaurants and Bars by Marriott Bonvoy across Asia-Pacific. She subsequently served as Executive Chef at The RuMa Hotel and Residences in Kuala Lumpur, guiding ATAS restaurant to recognition on Asia’s 50 Best Restaurants Discovery list in 2023, before further senior roles at Conrad Koh Samui and Alila Seminyak in Bali.

Accolades and Achievements

Her excellence has been recognised at every stage. In 2023, Goh was honoured as Executive Chef of the Year 2023–2024 by the HAPA Awards Malaysia and named among Prestige Malaysia’s 40 Under 40 of the Year. She also appeared in Season 5 of the celebrated Martell Chef on Chef series.

At The Singapore EDITION, Goh brings a cuisine philosophy rooted in the alchemy of Euro-Asian flavours, progressive technique and an unwavering commitment to the finest, responsibly sourced ingredients. Her menus are crafted to tell stories: of the seasons, of the land and sea, and of the people behind each ingredient. A champion of sustainability, she has built farm-to-table concepts and forged deep relationships with regional producers throughout her career.

In her new role, Goh will oversee the full culinary portfolio of The Singapore EDITION, spanning the signature restaurant FYSH at EDITION, the hotel’s bar concepts — Lobby Bar, The ROOF, Punch Room and Wonder Room, as well as the hotel’s banquet and catering operations.