The Bureau of Taste

Shu Han Lee

  • Tea Leaf Eggs Recipe

    Tea Leaf Eggs Recipe

  • Clay Pot Rice with Shiitake and Chinese Sausage Recipe

    Clay Pot Rice with Shiitake and Chinese Sausage Recipe

  • Hainanese Chicken Rice Recipe

    Hainanese Chicken Rice Recipe

  • 5-Minute Lazy Laksa (Curry Beehoon)

    5-Minute Lazy Laksa (Curry Beehoon)

    • Easy

  • Noodles in Kaffir Lime & Coconut Broth

    Noodles in Kaffir Lime & Coconut Broth

    • Easy

  • Mamak Chickpea Curry with Roasted Tomatoes & Curry leaf

    Mamak Chickpea Curry with Roasted Tomatoes & Curry leaf

    • Easy

  • Rempapa Easy Vegetable Coconut Curry

    Rempapa Easy Vegetable Coconut Curry

    Browse Southeast Asian Recipes Shop Southeast Asian Food & Ingredients

    • Easy

  • Nasi Goreng - Balinese-style Fried Rice

    Nasi Goreng - Balinese-style Fried Rice

    Browse Southeast Asian Recipes Shop Southeast Asian Food & Ingredients

    • Easy

  • The Chicken And Rice Cookbook: Mutton Satay Recipe

    The Chicken And Rice Cookbook: Mutton Satay Recipe

    Browse Southeast Asian Recipes Shop Southeast Asian Food & Ingredients

    • Easy

  • Shu Han Lee's Son-In-Law Eggs

    Shu Han Lee's Son-In-Law Eggs

    Browse Southeast Asian Recipes Shop Southeast Asian Food & Ingredients

    • 40 minutes

    • Intermediate

  • Southeast Asian Cooking With Shu Han Lee

    Southeast Asian Cooking With Shu Han Lee

Shu Han Lee is a Singaporean cook, illustrator and designer. The Sunday Times named her as one of Britain's best food bloggers (www.mummyicancook.com), and she frequently hosts supper clubs, pop-ups and workshops. Born and raised in Singapore, Shu Han Lee now lives in London. She is a cookery writer and author of Chicken and Rice, Southeast Asian recipes from a London Kitchen. And she also runs her own business; rempapa.