Mornings are for Mohinga, Regional Burmese Food

Named after Burma’s unofficial national dish of fish noodles, Mornings are for mohinga serves as a reorganised and enriched edition of Koh’s 2015 effort.

It is a meticulously researched body of work that has taken Koh 12 years to complete, taking him to all corners of Burma to meet the myriad ethnic contributing to the country’s spellbinding culinary landscape. This includes more well-known communities such as the Kayin, Mon, Shan, Rakhine and of course the predominant Bamar, as well as the Shan Ni, Lisu, Rawang, Kayah and various Chin folk.

Written like a travelogue with food at its foundation, Mornings are for Mohinga is divided according to the 16 regions comprising Burma, including Yangon. It is sumptuous and kaleidoscopic, as well as engaging and insightful. It is filled with information on traditional cooking techniques, lesser-known botanicals and fish that lie at the foundation of the local cuisines and, true to its title, recipes for not just one, but 4 kinds of mohinga. Beyond the culinary realm, the book also sheds light on the lives, culture and traditions of the myriad people who make this great land.

As with his previous 5 literary endeavours, this book is lavish with food and location photographs, all of which were executed by Koh, who also had a hand in the design and layout of the book.