10 min­utes with...

DR. WIL­SON GOH, founder & man­ag­ing di­rec­tor, GPA Den­tal Group and Ate­lierz; found­ing part­ner & chair­man, Amadeus In­ter­na­tional School Vi­enna

Epicure - - EPICURE NEWS -

As a col­lec­tor of an­tique vi­o­lins and cel­los, how many do you own?

There are ap­prox­i­mately 30 stringed in­stru­ments in my col­lec­tion, gen­er­ally of soloist cal­i­bre. I have the 1709 Stradi­vari, 1698 Mat­teo Gofriller, 1780 Guadagnini, 1730 Teacher, 1760 Lan­dolfi, 1789 Sto­ri­oni, just to name a few. In my teens, I as­pired to be a mu­si­cian de­spite my medi­ocre talent, and even made it as a fi­nal­ist in the vi­o­lin sec­tion of a na­tional mu­sic com­pe­ti­tion in 1986. While I trav­elled for con­fer­ences and meet­ings, I had op­por­tu­ni­ties to trea­sure hunt. Now, as part of my phil­an­thropic ini­tia­tives, I fre­quently loan some of the in­stru­ments in my col­lec­tion to top mu­si­cians to help ad­vance their ca­reers.

What sets Ate­lier Z apart from the com­pe­ti­tion?

Ate­lier Z is a re­flec­tion of me and my phi­los­o­phy, not just a busi­ness. I be­lieve in do­ing only the best when I work on some­thing, and Ate­lier Z brings in only the best and lat­est tech­nol­ogy. All our ma­te­ri­als are com­pletely bio­com­pat­i­ble with the hu­man body. Ate­lier Z is the only fully digi­tised Cad­cam based so­lu­tions den­tal lab­o­ra­tory, and the only au­tho­rised 3M ESPE Lava milling cen­tre in Sin­ga­pore, a pre­mium den­tal lab­o­ra­tory of the Amann Gir­rbach Ceramill sys­tem. It is also the sole co-or­di­na­tor of In­sti­tut Clin­ident Bio­pharma in the re­gion.

If you weren’t a den­tist, would mu­sic have been a natural ca­reer choice?

I’m not sure if a mu­sic ca­reer would be a natural ca­reer choice if not for den­tistry, as I wouldn’t have the chance to be among the best with my talent. Mu­sic is my love and pas­sion, but only the best can em­bark on the ca­reer. I had orig­i­nally wanted to study medicine as a teenager given that I was a good stu­dent. How­ever, den­tistry came knock­ing, and what seemed like an ob­sta­cle then turned out to be a great op­por­tu­nity in the mak­ing.

What has been your most mem­o­rable din­ing ex­pe­ri­ence abroad?

It has to be Paul Bo­cuse in Lyon. Dur­ing one of my vis­its a few years back, the late Bo­cuse him­self was at the door­way greet­ing my guests and I. His pas­sion and com­mit­ment to his art and his life were a huge in­spi­ra­tion for me. The en­tire ex­pe­ri­ence was un­for­get­table.

An­other would be Sino House in Vi­enna. It is run by a cou­ple from Pe­nang, who have been in Europe for the past 30 years. It is the only restau­rant I know in Vi­enna that serves dishes close to home. Imag­ine be­ing in Europe and eat­ing sa­tay, char kway teow, roti canal and end­ing with chen­dol. It was lovely.

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