The youngest Malaysian female chef to have a Michelin-starred restaurant

Goh is the youngest Malaysian female chef to have a Michelin-starred restaurant and the first Sarawakian to bag the honour too. — Photos: MIA RESTAURANT

“Um, I honestly couldn’t really tell you in words – I feel like the whole thing was a very, very surreal experience. When we first got the notification that we got a star, I think everyone was really in disbelief and shock – we didn’t really know if it was real or not. In so many ways though, the recognition awarded to Goh is a long time coming. Especially when you consider that she wanted to be a chef from the tender age of eight!Growing up

The turning point that tipped a beloved hobby into a potential career happened when Goh was just eight years old and was due in large part to British celebrity chef Jamie Oliver.and he was making fish and chips and it was a very casual dish but the way he made it and spoke about it really changed my perspective on what food could be. That is when I realised that I wanted to become a chef,” says Goh.

“I think that a lot of my life, I felt a little bit like an outcast, just because I was one of the very few people who knew what I wanted to do, so it made it a little bit difficult to go through the motions of doing other things when I already knew what I wanted to do. In the restaurant, Goh and Top adopt a ‘divide and conquer’ mentality and each tackle elements that they are good at, which is why they work so well together. — MIA RESTAURANT

The two began dating, but Top dreamt of returning to Thailand and Goh was young and up for an adventure, so she threw caution to the wind and went to Thailand with him.In Thailand, Goh found at job at the renowned two Michelin-starred German eatery Suhring in Bangkok, where she was put in charge of the pastry section at the tender age of 23. After two years of plying her craft there, Goh and Top both left their jobs and found themselves at a loose end.

“When Covid hit, we ended up closing Mia for nine months and it was quite difficult because the whole delivery thing didn’t work so since we were closed for so long, we had to decide if we wanted to reopen Mia with the same casual concept or we wanted to change concepts and do something completely different.

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