Singapore Food Blog of the Month: Iris Goh’s Easily Satisfied, Hard to Please | Not The Kinda Girl

Every month, we feature a Singapore food blog or instagram: (1) to cultivate goodwill and camaraderie among online community; (2) to encourage more people to blog and instagram about food; and (3) to empower bloggers and instagrammers through an insight and understanding to their lives.  

Iris Goh, who blogs at Easily Satisfied, Hard to Please, kicks off the series.  Although we met in May 2015 for Food Socialikes Connect, the inaugural food social media conference in Singapore, it wasn’t till the latter part of 2015 that we took notice of her blog; She has put in immense effort in the past half a year. She writes in an informative, personal, and honest manner on new restaurants, and her travel entries on Korea are particularly helpful for tourists.

Tell us something about yourself.

I’m currently working in a bank. I have been in this industry ever since my graduation four years ago. People often have this impression that working in a bank is a cushy job that earns big bucks but the industry has evolved over the years. It is a job with long working hours so I like to de-stress by working out and exploring new food places whenever I can.

I also love to travel. When I travel, I often leave with a different perspective on the country/city and learn to further appreciate the things that we have. Additionally, it often allows me to free my mind and enjoy the environment in another city, and see the different cultures. Also, not forgetting the awesome food you find when you travel. I remembered during my trip to Dalat 2 years back, I had lots of fun trying all the local food and even though they were just simple home-cooked food, it tasted really delicious to me.

When and why did you start blogging? What is the purpose of blogging?

I first started blogging in 2010. It was a fad back then. I still remember my first blog platform was Blogspot (now known as Blogger), and then I switched to WordPress because of its functionality. Initially, blogging was more like a diary to me, documenting my every day life. Then slowly, about 2 years ago, I started dedicating my posts more to food as I realised many of my photos were food-focused. More importantly, it served as an excellent platform for me to record the likes and dislikes of the different restaurants I visited. Slowly, I realise how useful it has been when my friends ask me for recommendations of food dishes and places to visit.

I absolutely love taking pictures whenever I go out, I’m often the photographer at gatherings and café huntings. With my love for food and phototaking, I thought hey, why don’t I start penning my thoughts on these places I go? And I have never looked back since.

What is the meaning of the title of your blog? “Easily satisfied, hard to please – not the kind of girl”? Is there a sexual connotation?

haha, no. There is no sexual connotation to that. I’m someone who can be easily satisfied with good simple food, yet have certain expectations when I’m presented with food of higher calibre. I love our roadside $1 ice cream cone. To me, that simple ice cream cone makes me happy. But at the same time, I’m also a picky eater. I don’t waste my calories on dishes and food places that are not worth my time and calories. I can be hard to please when I have a certain expectation of the dish presented in front of me and if it does not meet my standards, I won’t hesitate to share my disappointment.

You’re not strictly a food blogger. What other areas do you blog about? Do you feel that a specialised or general blog would work better? Why?

I also blog about my travel and certain snippets of my life. As I have mentioned, blogging back then was more like a diary to me and it still continues to be a great documentation of my life. Even though I do more food posts now, I still want to retain my original intent and blogging style.

I don’t think there is a right or wrong with having a specialised or general blog. It largely depends on the author and their writing style. Some may feel that having a specialised blog is better because that will garner more site visitors but I think as long as you stay true to who you are and people enjoy reading what you write, they will return time and again. Having a specialised blog can also limit your posts and reach to a certain audience as well. So, there are pros and cons on both sides but I personally choose to write in a way that people get to know me rather than just writing what people want to read and I hope that keeps them coming back.

How long have you been blogging? And what difficulties do you encounter along the way?

I have been blogging about 5 years now and reviewed over 500 restaurants till date. I think some of the most common difficulties we as bloggers encounter is, we need lots of motivation to keep writing. A blog post takes more effort than it seems and often times, people don’t realise the work that goes into each entry. You need to edit and upload your photos to a photo sharing site, draft the skeleton of each post, pen your honest reviews, schedule and/or prioritise each post entry while juggling your full-time job. Blogging sometimes feels like a part-time job that requires a lot of effort to maintain.

What is your favourite restaurant (a) in Singapore and (b) around the world?

Well, this is a tough 2-part question. I generally try not to go back to a same place twice because there are so many new places to try each month, and my list is never-ending. If I have to pick one in Singapore, National Kitchen by Violet Oon gave me a lasting impression for their service and food, so much so that when by the time we finished our meal, we were planning our return trip.

I think Japanese cuisine can easily be one of my favourite cuisine. One of the restaurants I’ve tried in Tokyo is a sushi restaurant that serves Edo-style sushi and it is called Sushi Sho. Even though it is a non-Michelin star restaurant, their quality of sushi is not any less than those with awards. I had a beautiful experience at Sushi Sho, and I can assure you, you will never see sushi the same way.

Thank you, Iris!

Written by  and Iris Goh.

5 replies »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.