A hotel pastry chef who bakes it all herself.
Chef Winnie Goh spent more than thirty years in five-star hotel kitchens — executive pastry chef at Mandarin Orchard and Regent Singapore, after training at SHATEC in 1983 and a master’s in Confectionery and Baking earned in Germany. When she was retrenched in 2022, she started baking from home and selling online. In November 2024 she took a stall on level two of Amoy Street Food Centre instead.
She bakes about ten items a day, alone — mixing, proving and baking. When the trays are empty, the day is finished, and that is usually well before closing.
Retrenched Mandarin Hotel exec pastry chef becomes hawker, sells $2.70 croissants, caneles, cruffins.8days Eatbook rated the bakes 8/10. SethLui called it “atas bakes from $2”. Not everyone agrees on every bake, which is fair.
The ingredients did not get downgraded.
Elle & Vire Professionnel butter in the croissants, laminated over three days.to confirm Valrhona chocolate in the éclair and the pain au chocolate. Cake lapis grilled layer by layer, the way a hotel kitchen would do it. The difference is the rent, not the recipe — everything on the shelf is between $2.00 and $3.80.
See what she bakes
Freshly baked daily, with LOLS
LOLS is lots of love, and it is how Chef Winnie signs off on Instagram — where the surprise limited-edition bakes are announced first, and where the public-holiday closures are posted.
Reserve before they sell out