Shu Han Lee's Storecupboard

These are the Sous Chef ingredients Shu keeps in her storecupboard. Shu Han Lee brings the vibrant, multicultural flavors of Singapore to London kitchens with infectious enthusiasm and genuine understanding. A graphic designer turned food stylist and writer, Shu grew up in Singapore before moving to London in 2009, giving her the perfect perspective to bridge Eastern and Western cooking approaches.

Her latest cookbook "Agak Agak" takes its name from a Malay term meaning "to estimate" - the intuitive way of cooking that relies on instinct, context, and palate rather than rigid measurements. It's a philosophy that celebrates flexibility and creativity, encouraging home cooks to taste, adjust, and make dishes their own.

Shu's recipes capture the essence of Singapore's hawker culture while being completely achievable in a Western kitchen. From 8-Hour Ox Cheek Rendang to Chilli Crab Spaghetti (an easy, homestyle version), her dishes showcase the bold, multicultural influences that define Singaporean cuisine. She doesn't just give you recipes - she gives you the confidence to cook intuitively.

Named one of Britain's best food bloggers by The Sunday Times, Shu's work has appeared in Cereal Magazine, The New York Times, and Great British Chefs. Her approach is refreshingly honest: she writes about food that's "seasonal, British, yet Singaporean at the same time."