Mornings are for Mohinga: Regional Burmese Cookery

For a limited time, we're delighted to offer copies signed by Bryan Koh.

First published in 2015 under the title 0451: Mornings are for Mont Hin Gar, this deeply revised and expanded edition is a sumptuous journey through Burma and its culinary heart. Vividly photographed and richly narrated, it captures the spirit of a country where food is as diverse and layered as its landscapes.

Bryan Koh, a Singaporean writer acclaimed for his works on the Philippines, Malaysia, Borneo, and his native Singapore, is a keen observer of Southeast Asian cultures. Here, he introduces us to remarkable home cooks, rare ingredients, and the subtle regional distinctions that shape Burmese cooking. His attention to local lore and his empathetic storytelling invite readers far beyond the recipes into the rhythms of everyday life.

The title dish, mohinga—a fish-based noodle soup traditionally eaten at breakfast—is a national staple whose countless regional variations reflect, as Koh writes, "the mind-bogglingly arbitrary, at times anarchical, behavior" found throughout Burmese cuisine. It is precisely this complexity that captivates him—and, in turn, his readers.

Structured as a regional tour, the book offers a vibrant tapestry of dishes, from the tangy depth of magyi thee ngapi kyaw (a tamarind pod and fermented shrimp paste relish) to the comfort of mont pauk si (baked glutinous rice dumplings), the bold spice of ta pra sod (Kayah pork sausage seasoned with chilies, ginger, garlic, and tongue-tingling Indian prickly ash), and the intriguing textures of kafi ko (a coffee leaf salad laced with coconut and local guinea walnuts).

An entrancing, essential work for anyone passionate about the world's cuisines and the cultures they express.

Hardcover. Color photographs throughout.