Among Ixoras: A Collection of Recipes from my Kitchen in Singapore

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 an award-winning author of four cookbooks. His breakthrough, Milk Pigs & Violet Gold (2014), won the Best Food Book Award at the Philippine National Book Awards. Its second edition Milkier Pigs & Violet Gold was released in 2020.

His second book, Mornings are for Mohinga, Burmese Food Stories (2015), won third place in the Best Asian Cookbook category at the World Gourmand Cookbook Awards 2016. His third book, Bekwoh (2018) focused on the food of East Coast Peninsular Malaysia, his fourth Tamu, on the food of Borneo.

Bryan majored in Mathematics at the National University of Singapore and has a Masters in Management Hospitality from Cornell University. He lives in Singapore and is co-owner of cake company Chalk Farm.

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.