Bryan Koh

Last updated
Bryan Koh
Citizenship Singapore
Education National University of Singapore (BS)
Cornell University (MA)
OccupationFood writer

Bryan Koh is a Singaporean chef and cookbook author, known for his writing on Southeast Asian cuisines. [1] [2] [3]

Contents

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

References

  1. ↑ "Roti susu, steamed pomfret: Author Bryan Koh's new cookbook is about food close to his heart". The Straits Times. 2023-04-08. ISSN   0585-3923 . Retrieved 2025-07-17.
  2. ↑ Wei, Chong Seow. "How This Homegrown Cake Company Made It To The Top". Tatler Asia. Retrieved 2025-07-17.
  3. ↑ "The unsung beauty of tropical food, ingredients and flowers come together at Senang Supper Club". CNA Luxury. Retrieved 2025-07-17.
  4. 1 2 "Bryan Koh fetes flavours of Malaysia's east coast in new cookbook". South China Morning Post. 2019-03-17. Retrieved 2025-07-17.
  5. ↑ "Bryan Koh: The Universal Language of Food". Weekly Sparks. Retrieved 2025-07-17.
  6. ↑ "Daily Cuts - Chalk Farm co-owner Bryan Koh discusses recipes from 'Among Ixoras'". CNA. Retrieved 2025-07-17.
  7. ↑ "Bryan Koh's Mornings Are for Mohinga: A deep dive into Myanmar's rich culinary heritage". www.prestigeonline.com. Retrieved 2025-07-17.
  8. ↑ Koh, Bryan (2018-10-10). "An Introduction to the Undiscovered Joys of Food From Malaysia's East Coast". RICE. Retrieved 2025-07-17.
  9. ↑ Aureus, Dudi. "Bryan Koh Shares 3 Recipes from His Latest Cookbook, Tamu: A Guest at the Bornean Table". Tatler Asia. Retrieved 2025-07-17.
  10. ↑ "Cookbook recalls dishes author's Filipino helpers whipped up". South China Morning Post. 2017-05-25. Retrieved 2025-07-17.
  11. ↑ Koh, Bryan (2015). 0451 mornings are for Mont Hin Gar: Burmese food stories. Singapore: Xochipilli. ISBN   978-981-09-5934-0.
  12. ↑ Koh, Bryan (2016). Milkier pigs & violet gold: Philippine food stories. Singapore: Xochipilli. ISBN   978-981-11-0216-5.
  13. ↑ Koh, Bryan (2018). Bekwoh: stories & recipes from Peninsula Malaysia's east coast. Singapore: Xochipilli. ISBN   978-981-11-6228-2.
  14. ↑ Koh, Bryan; Mylvaganam, Meena (2021). Tamu: a guest at the Bornean table. Xochipilli Pte. Ltd. Singapore: Xochipilli. ISBN   978-981-18-0480-9.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.