Shu is a culinary enthusiast born and raised in Singapore, a city renowned for its food culture. Fifteen years ago, he traded the Lion City for London, arriving with a suitcase filled equally with belongings and a rice cooker. It was within the confines of his university halls kitchen that his culinary journey began. Missing the comforting sounds, smells, and flavors of home, Shu immersed himself in cooking, inspired by weekly calls to his mother, an exceptional cook and strong-willed woman. Since then, Shu has built a successful career in the food industry. He is the founder of Rempapa Spice Co., producing small-batch Southeast Asian spice pastes and sambals. The company has grown from humble beginnings at farmers' markets to supplying major retailers and earning recognition from media outlets. A skilled food writer and recipe developer, Shu has collaborated with numerous brands and publications, including Jamie Oliver, Kikkoman, and Great British Chefs. His debut cookbook, "Chicken & Rice: Southeast Asian Recipes from a London Kitchen," was published in 2016 and has been well-received. He is currently working on his second cookbook. Shu's expertise extends to menu development and food branding. His collaboration with Wagamama resulted in the creation of the popular Shu's Shiok Chicken and Shu's Shiok Jackfruit dishes. Prior to fully dedicating himself to the food industry, Shu honed his creative skills as a strategist for brands like Waitrose, where he developed award-winning campaigns.