Contemporary Cantonese

Goh thinks that the quality of ingredients, knife skills and cooking methods are key to mastering Cantonese cuisine.

"It should never be too oily, and it's always important to highlight the original flavor of each ingredient-that's why it's more accepted and enjoyed by international diners," Goh says.

But Goh also thinks that some classic Cantonese dishes are outdated, prompting him to create new dishes that still manage to honor tradition while appealing to contemporary diners.

"For example, stewed goose feet is a classic dish that is delicious and one that I still enjoy, but I noticed that many foreign diners and younger clients barely touch it," Goh says.

Over the years, he has developed the habit of checking the top 20 best-selling dishes each month-as well as the 20 least popular dishes-to help him understand diners' preference.

To add one new dish to the menu, Goh would refine it over time repeatedly, gathering feedback from his customers to continue enhancing the dish to reach a level of perfection both in terms of taste and presentation.

"A dish can be described as delicious only if it's accepted and enjoyed by every guest-and not just by food experts," he says.