Philippine Food Stories

Recipes tell stories. They make excellent carriages for folklore and history and as they make their way from cook to cook, from generation to generation, they evolve to suit new tastes and times. To explore the stories behind recipes is to attempt to understand their provenances. Bryan Koh set out to do just that, and to more fully understand the culinary culinary tapestry of one of the most underrated and least explore cuisines of Southeast Asia. Originally published in 2014 as Milk Pigs & Violet Gold, this revised and expanded edition is equally lavish with photographs and more recipes from the different regions of the Philippines, including Batanes, Cavite, pagudpud, South Cotabato, Samar and the predominantly Muslim Zamboanga. Milkier Pigs & Violet Gold was nominated under the Best Travel Book Category at the World Gourmand Cookbook Awards 2017.

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 0451 Mornings are for Mont Hin Gar: Burmese Food Stories, published in 2016. The book won third place in the Best Asian Cookbook category at the World Gourmand Cookbook Awards 2016. The food and travel journalist has a Masters in Management Hospitality from Cornell-Nanyang Institute.