1:00 - 2:30 PM, October 2, $50 for Late Brunch

1:00 - 2:30 PM, October 2, $50 for Late Brunch


New York native Leah Cohen is no stranger to good food. Growing up as a half Filipina and half Russian-Romanian Jew, her childhood culinary background was eclectic to say the least. Cohen’s heritage, plus the pulsing New York City culinary scene, inspired her to pursue the culinary arts. To jumpstart her ambitions, she attended the Culinary Institute of America before working for Chef David Burke atPark Avenue Café. Burke inspired Cohen to attend Italy’s Slow Food program, which she followed with an additional year in Sicily at Michelin-starred La Madia.

Returning to New York City, Cohen began working in Chef Daniel Humm’s kitchen at Eleven Madison Park, where she was quickly promoted to tournant. In 2008, Cohen earned a sous chef position at Centro Vinoteca and eventually took on the chef de cuisine role after competing on season 5 of Bravo’s “Top Chef.”

After her departure from the show, Cohen spent time traveling and staging in Southeast Asia, working at Bo Innovations in Hong Kong and BoLan and David Thompson’s Nam in Bangkok. Craving firsthand knowledge, Cohen then devoted a year to traveling across the Phillipines and Thailand, finding restaurants with dishes she admired and learning the techniques and flavors from the cooks themselves.

Cohen draws inspiration from this worldly knowledge and translates it on the plate at Lower East Side restaurant, Pig and Khao, her first solo venture and the new and exciting center of Southeast Asian food in New York City.

Join us for Late Brunch at Pig and Khao by Leah Cohen

Co-Curated Event

Date: Thursday, October 2, 2014
Time: 1:00 - 2:30 PM
Venue: Pig and Khao, 68 Clinton St, New York, NY 10002

Pig and Khao located in the lower east side is Southeast Asian inspired cuisine that offers a variety of Thai and Filipino influences on the menu. Pig and Khao recently earned two stars from The New York Times.

Leah Cohen, a NY native, half Filipina, and half Russian-Romanian Jew, comes from an eclectic culinary background. She attended the Culinary Institute of America and competed on season 5 of Bravo’s Top Chef.


The Southeast Asian inspired cuisine offers a variety of Thai and Filipino influences on the menu including Crispy Pata and pickled mango salad (pork shank cooked in soy sauce and five spice garnished with coriander, crispy garlic served with a secret family recipe sweet and sour liver dipping sauce), Grilled Pork Neck and Watermelon Salad (chili lime fish sauce, shallot, chicharon, herbs and toasted rice) and Pork Belly Adobo (Szechuan peppercorn, coconut vinegar, soy sauce, bay leaves, crispy garlic, scallion and soft poached egg). Drinks range from cheap canned beer to large format beer served Piggie style (drink out of small bowls), craft cocktails and self-serve bottomless tap in the backyard.