Bryan Koh
Bryan Koh | |
|---|---|
| Citizenship | Singapore |
| Education | National University of Singapore (BS) Cornell University (MA) |
| Occupation | Food writer |
Bryan Koh is a Singaporean chef and cookbook author, known for his writing on Southeast Asian cuisines.[1][2][3]
Early life and education
Koh's mother was born in Penang, Malaysia.[4]
He attended the National University of Singapore for a bachelor's degree in mathematics, and later Cornell University for a master's degree in hospitality.[5]
Career
Bryan and his sister co-founded Chalk Farm, a cake company in Singapore.[6]
In 2012, as Myanmar began to open to the international community, Koh's began research research for his book, 0451 Mornings are for Mont Hin Gar.[7]
In 2019, he published Bekwoh, Stories & Recipes from Peninsula Malaysia's East Coast in 2019, focusing on the cuisine of Pahang, Terengganu, and Kelantan.[4][8]
In 2019, he published Tamu: A Guest at the Bornean Table.[9]
Publications
- Milk Pigs and Violet Gold (2013)[10]
- 0451 Mornings are for Mont Hin Gar: Burmese Food Stories (2015)[11]
- Milkier Pigs & Violet Gold: Philippine Food Stories (2016)[12]
- Bekwoh: Stories & Recipes from Peninsula Malaysia’s East Coast (2019)[13]
- Tamu: A Guest at the Bornean Table (2022)[14]
- Mornings are for Mohinga, Regional Burmese Food (2025)
References
- ^ "Roti susu, steamed pomfret: Author Bryan Koh's new cookbook is about food close to his heart". The Straits Times. 8 April 2023. ISSN 0585-3923. Retrieved 17 July 2025.
- ^ Wei, Chong Seow. "How This Homegrown Cake Company Made It To The Top". Tatler Asia. Retrieved 17 July 2025.
- ^ "The unsung beauty of tropical food, ingredients and flowers come together at Senang Supper Club". CNA Luxury. Retrieved 17 July 2025.
- ^ a b "Bryan Koh fetes flavours of Malaysia's east coast in new cookbook". South China Morning Post. 17 March 2019. Retrieved 17 July 2025.
- ^ "Bryan Koh: The Universal Language of Food". Weekly Sparks. Retrieved 17 July 2025.
- ^ "Daily Cuts - Chalk Farm co-owner Bryan Koh discusses recipes from 'Among Ixoras'". CNA. Retrieved 17 July 2025.
- ^ "Bryan Koh's Mornings Are for Mohinga: A deep dive into Myanmar's rich culinary heritage". www.prestigeonline.com. Retrieved 17 July 2025.
- ^ Koh, Bryan (10 October 2018). "An Introduction to the Undiscovered Joys of Food From Malaysia's East Coast". RICE. Retrieved 17 July 2025.
- ^ Aureus, Dudi. "Bryan Koh Shares 3 Recipes from His Latest Cookbook, Tamu: A Guest at the Bornean Table". Tatler Asia. Retrieved 17 July 2025.
- ^ "Cookbook recalls dishes author's Filipino helpers whipped up". South China Morning Post. 25 May 2017. Retrieved 17 July 2025.
- ^ Koh, Bryan (2015). 0451 mornings are for Mont Hin Gar: Burmese food stories. Singapore: Xochipilli. ISBN 978-981-09-5934-0.
- ^ Koh, Bryan (2016). Milkier pigs & violet gold: Philippine food stories. Singapore: Xochipilli. ISBN 978-981-11-0216-5.
- ^ Koh, Bryan (2018). Bekwoh: stories & recipes from Peninsula Malaysia's east coast. Singapore: Xochipilli. ISBN 978-981-11-6228-2.
- ^ Koh, Bryan; Mylvaganam, Meena (2021). Tamu: a guest at the Bornean table. Xochipilli Pte. Ltd. Singapore: Xochipilli. ISBN 978-981-18-0480-9.