The author Shu Han Lee moved to London from Singapore. Homesick and missing the food she had left behind, she taught herself to cook the familiar dishes from back home. There are Singaporean and Malaysian flavours, with a strong Chinese influence from her mother.
The author is a freelance food stylist and one of Britain’s best food bloggers.
Chicken and Rice features quick, fresh and easy recipes including steamed buns, egg noodles and tom yum soup with mussels.
I thought the presentation of the book was attractive and the design was eye catching. There are also a lot of photos which I enjoyed. If you are a fan of these flavours this would make a great addition to your collection.