HEAD CHEF

Edward Goh

While many chefs aim for complex statement dishes, Chef Edward Goh’s seafood masterpieces are simple and sophisticated, made from fresh seasonal ingredients that are cooked confidently and presented without ostentation. After graduating from culinary school and a subsequent apprenticeship at Raffles Hotel Singapore, he began cooking at Al Muntaha in Burj Al Arab Jumeirah, where he won a silver and gold medal from Emirates Salon Culinaire. He then spent three years at the two Michelin-starred restaurant Les Amis in Singapore. At Zhuo Xian he has taken inspiration from around the world to create a fusion seafood menu of exquisite sharing plates, offering an elevated dining experience for Nanjing’s most discerning guests.