Contemporary Cantonese

"When I was a child, a slice of roast pork was so precious that my mother tried to ensure that every family member could enjoy it, so she boiled the pork together with other ingredients so that each bowl was flavored with the pork," Goh recalls.

His version of the dish uses the same soup base as the Buddha jumps over the wall dish to elevate the flavors.

After living in Tianjin for a while, Goh noticed that the local green turnips there were sweet and crisp, so he now uses them instead of regular white radishes in his crispy radish dish.

Goh also believes that chefs must develop their own cooking style, especially in Cantonese cuisine, otherwise the chefs who always follow tradition may find themselves left behind.

Cooking is an essential part of Goh's life. In his free time, he likes to travel around China and the world, not just to enjoy beautiful scenery, but instead to sample the food each region has to offer.

He scours his destinations for examples of typical local food and to discover new ingredients for his creations. This passion for discovery has become a key inspiration for his cooking.

"Whether its mushrooms from Yunnan or chili peppers from Sichuan, I've learned about so many new ingredients from living in China. It offers me endless possibilities for creating new dishes," he says.