Entrepreneur, food lover, and mother – Jasmine Goh wears many heads. As the founder and publisher of The Food Journal, we interviewed Jasmine to find out more about her favourite meals, food trends, and how she overcomes challenges.
What inspired you to start The Food Journal?
Everyone loves food – especially Singaporeans. The idea was to provide a platform for both print and online (www.thefoodjournal.com.sg) on which our readers can find everything about where to eat and what to eat. We feature the latest food news about the scene, including restaurants and cafes, as well as offer new and inspiring recipes for readers to try themselves at home.
What were some of the challenges that you have faced as an entrepreneur who is also a mother?
Time is always the biggest challenge. I am lucky to have the support of my mum and my helper, both looking after my youngest 3-year-old son, while I can fully concentrate on work.
How does the Food Journal stand out in Singapore’s food-heavy media landscape?
The Food Journal is a free publication and also the very first paper that fully concentrates on food news in Singapore. We love to support and inspire the foodie community.
What has led you into or attracted you to the industry?
Passion – it was my passion to read magazines ever since I was young. My mum used to subscribe to a weekly kids magazine for me. That was the first initial spark that attracted me to magazines at an already young age. This fascination with magazines still holds until today.
What are your favourite F&B spots in Singapore?
I actually have a lot of favourite F&B spots in Singapore. I really enjoy the ribs at Lawry’s The Prime Ribs in the Mandarin Gallery on Orchard Road. Some of my other favourites include the Japanese Izakaya-style restaurant Sumiya as well as the Smoke House. The latter is a self-serving BBQ restaurant and a heaven for meat lovers.
3 key things for success in Singapore’s F&B scene?
I believe those things are the food, the service, and the environment of the place. No matter what kind of restaurant you will have, these three things will always remain important and will decide whether you make it or not.
What is your favourite trending?
I always love discovering new culinary creations. One of my favourite dishes at the moment is anything with ‘Salted Egg’. As there are many restaurants offering different creative variations of this dish, it never gets boring.
What are the ingredients for your perfect meal?
There are so many different components that can make a meal interesting. However, the ambience and the service will always remain important. The person you are dining with is definitely significant too. The combination of those three things can create the perfect meal.
What is your favourite memory about foodpanda?
I love to order through foodpanda for several reasons. However, most important for me though is that they offer simply great service. The variety of choice is of course empowering too.
What does Mothers’ Day mean to you?
There are many occasions when a mother thinks that she is failing. However, in the eyes, heart, and mind of their children, she will always remain the ‘super mum’. Mothers’ Day is a great reminder of that. Therefore, I would like to say to all mothers out there: “You are always the best!”
The Food Journal is freely available at various outlets throughout Singapore. Pick up a copy and get in touch via Instagram (@ladybossjj).
Travelling, eating, and drinking his way through life, Peter is continuously hungry for more. Always looking something new and exciting every single day, his day starts before the sunrise and ends longer after the sunset.
