AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Kim Goh (Jason)
Born:
Malaysia
History:
I was born in the capital of Malaysia, Kuala Lumpur, and later moved to a smaller city called Ipoh - well known as a food haven, surrounded by natural resources and pure mountain water that helps produce high-quality local ingredients.
My love for food began at home. My grandmother was an excellent cook who not only made delicious meals but also taught me how to appreciate ingredients and have value of cooking with heart.
My mother, a talented baker, would often bake a variety of cakes and pastries for me. Their passion deeply influenced me and at the age of 15, I baked my very first cheesecake. That moment sparked a deep interest in baking. Despite a few early failures, I never gave up and continued to refine my skills.
By the time I turned 18, I realised academics weren’t my strong suit, so I made a conscious decision to pursue my passion professionally. I spoke with my mother about enrolling in a culinary program and I was accepted into Taylors College and University in Kuala Lumpur, specialising in French Cuisine.
To support myself through the high tuition fees and living expenses, I began working at a Japanese restaurant called ZEN. I had no prior experience with Japanese cuisine, but over time, I grew to love the discipline and culture behind the food.
After graduating with a Diploma, I began my career in a Modern Australian cuisine restaurant. About a year later, I was offered a position with the well-established YTL group, which owns JW Marriott, Ritz-Carlton and The Starhill Gallery.
This marked the real beginning of my culinary journey, where I had the privilege of learning under Corporate Executive Chef Kevin Cape, who played a significant role in shaping my professional foundation.
I worked with the YTL group for more than five years, gaining extensive experience across a range of restaurant concepts including modern Western, Italian and Japanese cuisine. This diverse exposure significantly enriched my culinary knowledge and skill set.
During my time with the group, I was also selected to represent the company in several culinary competitions. I proudly earned a few notable achievements, including second runner-up and a silver medal - milestones that further fuelled my passion and commitment to the craft.
Driven by my passion and curiosity for culinary arts, I sought to explore a cuisine I had never experienced before - Argentinian. I was offered a position at Salta, an Argentinian restaurant in Singapore under the Far East Organisation. This opportunity opened a completely new chapter in my career and deeply influenced my culinary identity.
Salta was where I not only learned how to prepare authentic Argentinian foods but also immersed myself in the rich culture behind the cuisine.
As an Asian Chine chef, embracing and earning recognition in the world of Argentinian food was not an easy journey. However, I was fortunate to be mentored by Chef Nicolas Arriola, who guided me and generously shared his knowledge of Argentina’s culinary heritage.
Thanks to his mentorship, my connection with Argentinian cuisine grew strong-and today, I have been devoted to it for more than a decade.
With my diverse background and years of hands-on experience, I now consider myself well known in multiple global cuisine including French, Italian, Spanish, Malay, Thai, Japanese and of course Argentinian.
I also specialise in pastry and baking and have developed and refined my culinary skills in some of the top restaurants and hotels across the world.
What is your feature flavour these days?
These days, my feature flavour is inspired by the richness of smoked spices, carefully balanced with the natural sweetness of raw ingredients. It’s a profile that celebrates depth and complexity while still allowing the purity of each element to shine through.
Obsessive-compulsive about?
Precision, especially when it comes to plating and consistency in flavour - every detail, especially the presentation, plays a very important role. It is that level of discipline that drives me in the kitchen.
Your greatest culinary influence:
My greatest culinary influences come from the traditional home-cooked meals of my childhood, infused with a twist of precision of French techniques and bold flavours of Argentinian cuisine.
Guided by mentors like Chef Nicolas Arriola, I have developed a deep respect for ingredient-driven cooking rooted in authenticity and culture.
What do you love about this business?
What I love most about this business is the ability to create meaningful experiences through food. It’s not just about cooking – it’s about storytelling, culture and connection. I find joy in transforming raw ingredients into something that brings people together, sparks emotion and creates lasting memories. The fast pace, constant learning and creative freedom keeps me inspired every day.
An ingredient you can’t live without?
Chilli, I grew up with bold, spicy flavours and that heat is part of my identity. Whether it’s fresh, dried or fermented, chilli brings a vibrant character that I always crave.
Most ‘eyebrow-raising’ menu item?
I once served Wagyu beef, artichoke and empanadas. Hand-folded pastry filled with slow- braised Wagyu beef, marinated artichoke and a hint of black truffle. Rich, tender and aromatic - an elegant twist on a South American classic
Signature dish:
My signature dish is inspired by the soul of Argentinian cuisine, combining wood fire, bold flavour and simplicity. I use top-quality meat, traditional techniques and elevate it with refined balance making the familiar unforgettable.
Slow-cooked Wagyu short ribs, first prepared sous vide in true French technique to ensure tenderness and precision, then finished over a traditional Argentinian asado fire pit.
The meat is gently smoked and basted it hangs above the flames, absorbing deep, earthy aromas. This dish captures the authenticity of Argentinian fire cooking, elevated with modern culinary finesse - a bold yet balanced fusion of traditional and innovation.
What can diners expect when they eat at your restaurant and what makes the experience special?
Diners can expect bold, honest flavours that celebrate fire, traditional and refined techniques. Every dish on the menu is crafted with purpose whether its slow-cooked over wood fire, infused with global inspiration, or plated with precision.
What makes the experience special is the balance between authenticity and creativity. We honour traditional Argentinian methods like asado and parrilla while blending in elements from French, Japanese and Southeast Asian cuisines.
The result is a dining experience that feels familiar yet exciting with warm hospitality, an open kitchen filled with energy and food that tells a story on every plate.
What is your go-to meal at home when you don’t feel like cooking?
When I don’t feel like cooking, I keep it very simple and comforting, usually a bowl of soup noodles or instant noodles with a soft-boiled egg, fresh herbs and leftovers from the fridge. It's quick, easy and still gives me room to play with flavour without much effort.
Tell us something no one knows about you?
Something most people don’t know about me is that I used to be extremely shy in the kitchen. Early in my career, I would let my food speak for me because I wasn’t confident expressing myself with words. Over time, the kitchen became my language and now, it’s where I feel most at home. Cooking not only shaped my career but also helped shape my personality.
Where do you see yourself in 5 years’ time?
In the next 5 years, I see myself leading my own culinary concept - something that reflects my journey, blending traditional fire cooking with refined global techniques. I would like to be running a restaurant that not only serves bold, honest food but also mentors the next generation of Chefs.
For me, it is not just about cooking - it is about building a legacy rooted in passion, discipline, mentorship or storytelling. I want to continue evolving and sharing what I have learned.
La Boca Bar and Grill
La Boca Bar & Grill on North Terrace is Adelaide’s premier Argentinian dining destination, nestled beneath the Stamford Plaza. Housed in a stylish, vibrant space adorned with colourful murals, the venue features a traditional wood-fired asador and parrilla, creating an authentic Argentine barbeque spectacle right before your eyes. The menu focuses on premium, locally sourced beef, pork and lamb, slow-cooked or grilled to perfection using a nose-to-tail philosophy. The result: succulent cuts of meat with deep, smoky flavours, complemented by seasonal sides and seafood. Think starters like beef and capsicum empanadas, before sharing a surf and turf platter for the main with beef, lamb and pork belly asado, barramundi, grilled squid and green Tiger prawns, with housemade chimichurri sauce.
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