Bryan Koh's guest appearances

Bryan Koh

Exploring Filipino Kitchens

The Singapore Noodles Podcast

Mayordoma 

Marvin Gapultos

Yana Gilbuena

Charlene Tan

Alexandra Cuerdo

Joanne Boston

Louella Alix

Marie Cavosora

Amy Besa

Alex Orquiza

Francis Ang

Felice Sta

Regina Newport

Clang Garcia

Sam Wong

Mandy Yin

OwlTail

Hey listeners, I don’t know about you but doesn’t this supposed home stretch of the pandemmy make you want to stretch your social limbs a bit? Check in with your amigas? Even some living across the ocean? For me, Singaporean cookbook author Bryan Koh is one of those people. Exactly a year ago, I published an article on CNN about how Bryan’s book, Milkier Pigs &amp; Violet Gold, reintroduced me to Filipino food like she was my long-lost mother. One who now happens to be a billionaire and is besties with Kylie Minogue. Needless to say, I was dying to know more. Published in 2012, Milkier Pigs &amp; Violet Gold was the first of its kind—a feast of information on regional Philippine cuisine, from pili nut tinola in Bicol to Carabao’s milk pudding in Pampanga; from the ubiquitous ube in its title to the little-known cooking techniques of the Lumad down south, all written by a foreigner at that. Bryan’s book taught me that there isn’t just one way to cook adobo; that even the sourness in sinigang exists on a spectrum; that our paths to learning about Filipino food are also many-splendored. Just as Bryan’s Pinay nannies gave him a constant craving for Filipino fare, a Singaporean boy like him could show me just how epic my own country’s cuisine is. Of course, if there was a mayordoma that began Bryan’s fascination with Filipino food, leading to his award-winning cookbook and the two editions that followed, I had to know more about her. So recently, I rang Bryan over Zoom call. It was the day after he held one of his elaborate pop-up dinners in Singapore—an ode to Burmese flavors. Thankfully, Bryan had just enough energy to talk about the first cookbook he published a decade ago; the Pinoy places that still have to make it into a future edition; and the iconic yayas of his youth. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit mafaldamakes.substack.com

Hey listeners,  I don’t know about you but doesn’t this supposed home stretch of the pandemmy make you want to stretch your social limbs a bit? Check in with your amigas? Even some living across the ocean?  For me, Singaporean cookbook author Bryan Koh is one of those people. Exactly a year ago, I published an <a href="https://www.cnnphilippines.com/life/leisure/food/2021/3/19/bryan-koh-filipino-food.html" rel="nofollow" target="_blank">article on CNN about how Bryan’s book</a>, Milkier Pigs &amp; Violet Gold, reintroduced me to Filipino food like she was my long-lost mother. One who now happens to be a billionaire and is besties with Kylie Minogue. Needless to say, I was dying to know more.  Published in 2012, <a href="https://www.lazada.com.ph/products/milkier-pigs-violet-gold-philippine-food-stories-i873962916-s2772988997.html?exlaz=d_1:mm_150050845_51350205_2010350205::12:15008424236!132324256527!!!pla-454544606840!c!454544606840!2772988997!243635273&amp;gclid=CjwKCAiA4KaRBhBdEiwAZi1zzmbeYfL73w65sQ3RavMpiyjjG16gyXL2TwdvqXtpiibAL9hfDSKglRoCDhEQAvD_BwE" rel="nofollow" target="_blank">Milkier Pigs &amp; Violet Gold</a><a href="https://www.lazada.com.ph/products/milkier-pigs-violet-gold-philippine-food-stories-i873962916-s2772988997.html?exlaz=d_1:mm_150050845_51350205_2010350205::12:15008424236!132324256527!!!pla-454544606840!c!454544606840!2772988997!243635273&amp;gclid=CjwKCAiA4KaRBhBdEiwAZi1zzmbeYfL73w65sQ3RavMpiyjjG16gyXL2TwdvqXtpiibAL9hfDSKglRoCDhEQAvD_BwE" rel="nofollow" target="_blank"> </a>was the first of its kind—a feast of information on regional Philippine cuisine, from pili nut tinola in Bicol to Carabao’s milk pudding in Pampanga; from the ubiquitous ube in its title to the little-known cooking techniques of the Lumad down south, all written by a foreigner at that. Bryan’s book taught me that there isn’t just one way to cook adobo; that even the sourness in sinigang exists on a spectrum; that our paths to learning about Filipino food are also many-splendored.  Just as Bryan’s Pinay nannies gave him a constant craving for Filipino fare, a Singaporean boy like him could show me just how epic my own country’s cuisine is.  Of course, if there was a mayordoma that began Bryan’s fascination with Filipino food, leading to his award-winning cookbook and the two editions that followed, I had to know more about her.  So recently, I rang Bryan over Zoom call. It was the day after he held one of his elaborate <a href="https://www.instagram.com/p/CaokXOpPo60/" rel="nofollow" target="_blank">pop-up dinners in Singapore—an ode to Burmese flavors</a>. Thankfully, Bryan had just enough energy to talk about the first cookbook he published a decade ago; the Pinoy places that still have to make it into a future edition; and the iconic yayas of his youth. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://mafaldamakes.substack.com?utm_medium=podcast&amp;utm_campaign=CTA_1" rel="nofollow" target="_blank">mafaldamakes.substack.com</a>

Mayordoma Ep. 03 - Bryan Koh 

Bryan Koh: “If you think about the grocers in Lucky Plaza, you realize that, besides the saba (bananas) and the odd bunch of malunggay (moringa), everything else there is convenience food. And I really think that has had a huge part to play in the general perception of Filipino food, that – oh, it’s a convenience cuisine! And that’s absolutely not true.” Koh, cookbook writer and co-owner of Chalk Farm and Milk Moons, joins Singapore Noodles founder Pamelia Chia to share his love for Filipino food, plus: *Best practices before traveling &amp; how to get an insider’s view on another country’s food* *Why Filipino food is so maligned and misunderstood in Singapore* *Techniques and concepts that underpin Filipino cooking* *How the use and reliance on convenience food has shaped the general perception of Filipino food* *The challenges of defining Peranakan food* *Why the notion of ‘authenticity’ is a problematic one*

Bryan Koh: “If you think about the grocers in Lucky Plaza, you realize that, besides the saba (bananas) and the odd bunch of malunggay (moringa), everything else there is convenience food. And I really think that has had a huge part to play in the general perception of Filipino food, that – oh, it’s a convenience cuisine! And that’s absolutely not true.” Koh, cookbook writer and co-owner of Chalk Farm and Milk Moons, joins Singapore Noodles founder Pamelia Chia to share his love for Filipino food, plus: *Best practices before traveling &amp; how to get an insider’s view on another country’s food* *Why Filipino food is so maligned and misunderstood in Singapore* *Techniques and concepts that underpin Filipino cooking* *How the use and reliance on convenience food has shaped the general perception of Filipino food* *The challenges of defining Peranakan food* *Why the notion of ‘authenticity’ is a problematic one*

8: Why Filipino food is not what we think it is | Bryan Koh, cookbook writer & co-owner of Chalk Farm & Milk Moons

We’re talking with Bryan Koh, author of the book "Milk Pigs and Violet Gold." The illustrations, photos and artwork in Bryan’s books are beautiful. I’m driven by the narrative, structure, and immediacy of his stories - like I feel like I’m there - and constantly think, reading the recipes…that "really, that’s all it takes to make that?"

We’re talking with Bryan Koh, author of the book "Milk Pigs and Violet Gold." The illustrations, photos and artwork in Bryan’s books are beautiful. I’m driven by the narrative, structure, and immediacy of his stories - like I feel like I’m there - and constantly think, reading the recipes…that "really, that’s all it takes to make that?"

EP 10: Adventures in Philippine Cookery With Bryan Koh