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

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 & 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*