Retrenched Mandarin Hotel Exec Pastry Chef Becomes Hawker, Sells $2.70 Croissants, Caneles, Cruffins
The former executive pastry chef used to head teams of chefs. She now works alone at her stall, selling elegant French bakes at affordable prices.

After working as an executive pastry chef at five-star hotels like Regent Singapore (now known as Conrad Singapore Orchard) and Mandarin Orchard (rebranded as Hilton Singapore) where she supervised teams of chefs, 64-year-old Winnie Goh has a very different job these days. She’s now a one-woman show hustling in her cramped hawker stall Petite Krumbs at Amoy Street Food Centre. She offers rather refined French bakes and pastries not often found in a hawker setting: caneles, croissants, pain au chocolat, alongside sourdough bread, trendy cruffins and the occasional local fave such as pandan chiffon cake and pineapple tarts. In fact, her month-old stall’s display case looks like it belongs in a much fancier bakery than hawker centre.
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