Shu Han Lee grew up in food-obsessed Singapore and moved to London 14 years ago, with a little rice cooker in her suitcase. She started cooking as a way to feel more connected to home - and to make friends in a strange new city. Countless calls with her mother, sell-out supperclubs and pop-up events later, Shu wrote her first cookbook CHICKEN AND RICE: Fresh & Easy Southeast Asian recipes from a London Kitchen (Fig Tree, 2016) - which combines the best of local, seasonal ingredients with the spicy flavours, colours and textures she grew up with.

Shu has since gone on to develop recipes for brands and start her own spice company, Rempapa Spice Co. Their jars of small-batch Southeast Asian spice pastes and sambals can be found in Whole Foods, Selfridges and independent shops across the UK. Her collaboration dish with Wagamama, ‘Shu’s Shiok Chicken’ can be found in all Wagamama restaurants across the UK and on Deliveroo.

Shu’s second cookbook, AGAK AGAK: Everyday Recipes from Singapore, was published by Hardie Grant in 2024.