You had us at 'Malaysian food.'
This set Goh on the path to introducing as many people as possible to her version of Malaysian food.
She started by hosting pop-up dinners in her one-bedroom apartment shortly after she immigrated to the U.S. in 2012. Even though she didn’t grow up cooking in her house as a young person, she was lucky to be exposed to a rich appreciation for food and family by her parents. Her mother, a businesswoman, was the main cook in the house. While she had a busy work schedule, she always made time to cook meals every weeknight.
“She would always tell us that, you know, sitting around the dinner table to have at least dinner together was very important,” Goh recounted. Her father was also instrumental in the subtle hints that would eventually lead Goh to own a restaurant. He was perhaps a “foodie” before the term even existed. “Whenever he read a local paper or a paper mentioned some new eateries, he would drive us to go try it,” she said. “Sometimes it wasn’t even a restaurant, it was just like a food cart, like a four-hour drive from where we were. But he would take us there.
After her successful pop-up became popular, she eventually joined La Cocina, a nonprofit incubator program in San Francisco that specializes in helping women of color build out their food business ideas. By March 2019, Goh felt she was ready to test the waters and open a brick-and-mortar.
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