- About the Author
After four books delving into the cuisines of the Philippines, Burma, Borneo and East Coast Malaysia, author Bryan Koh returns home for his fifth outing, Among Ixoras, a collection of recipes from his home in Singapore.
The book is broken into 5 chapters: the food from school (Five Stones); the food of the maternal side of his family with roots in Malaysia (A Bottle Blue); the food from the Teochew paternal side of his family (Ovals); baked treats (Crumb kin) and dishes introduced by domestic helpers and family friends (The Kindness of Others).
Among the recipes included are rice noodles with spiced coconut gravy (laksa lemak), a Teochew dessert of crushed taro yam (orh ni), a buttery semolina cake (sugee cake), a version of chicken adobo that comes together in the oven; and that Hakka stalwart, “thunder tea” (ham cha).
As with his previous literary endeavours, this book is sumptuous with food photographs, all of which were executed by Koh, who also designed the book.
Bryan Koh is the co-founder of popular cake shop Chalk Farm. When he is not baking his acclaimed kueh salat, he is busy travelling the world. Bryan is also the author of Milkier Pigs & Violet Gold: Philippine Food Stories, first published in 2014 and which was awarded Best Food Book at the Philippine National Book Awards 2014 and updated in 2020. He is also the author of the Gourmand winning title 0451 Mornings are for Mont Hin Gar: Burmese Food Stories, Bekwoh: Stories and Recipes from Peninsula Malaysia's East Coast, and Tamu: A Guest at the Bornean Table. The food and travel journalist has a Masters in Management Hospitality from Cornell-Nanyang Institute.
Cover Type: Hardcover
Page Count: 240
Year Published: 2023
Size: 195mm x 295mm