Bryan Koh doesn’t say much in person but he speaks volumes through his food. You might already be a fan of his delectable creations by Chalk Farm, which opened in 2013. Last November, he opened Milk Moons, which focuses on Asian flavours.
Koh’s love for food started at a young age and he was always encouraged to pursue his passion. “My mother bought me cookbooks and made it a point to explore new foods whenever we travelled,” he says. “The first thing I did in the kitchen was to bake, so it was natural to begin my foray into the food scene with cakes.”
He’s also translated his passion for food into the written word. He published Milk Pigs & Violet Gold (2014), a cookbook of Filipino recipes that won Best Book on Food at the National Book Awards of the same year. The follow-up Milkier Pigs & Violet Gold (2016) was nominated for Best Food Travel Book at the Gourmand World Cookbook Awards. He also dipped his fingers into Burmese cuisine with 0451 Mornings are for Mont Hin Gar (2015) which snagged 3rd Best Asian Cookbook at the Gourmand Cookbook Awards.
“I am interested in food cultures in other countries. Food is the lens, the prism, through which I view the world,” he says.
Come October, Koh will release another scrumptious offering, Bekwoh, Stories & Recipes from Peninsula Malaysia’s East Coast, a 260-pager on cuisine from Kelantan, Terengganu and Pahang.