Through 90 delicious recipes, Julie encourages you to test your palette, adjust recipes to your liking and broaden your ideas of authenticity. Rather than lengthy recipes and complex processes, her ‘agak-agak’ style is about cooking with soul, creating accessible dishes with explosive flavours, such as Chilli Crisp Puttanesca, Steak au Sichuan Poivre and Kaya Croissant-and-Butter Pudding.

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Nigella Lawson - "Subtitled “Comfort food from my Malaysian-Scottish kitchen”, Sama Sama is a book of such charm, it just burrowed its way into my heart. I’m talking about real charm – that rare mix of charisma, warmth and idiosyncratic authenticity – not its tinkly counterfeit. There is nothing about this lovely book’s appeal that’s twee or superficial. Julie Lin’s Malaysian-Scottish kitchen, as represented by the recipes here, is a resolutely vibrant and welcoming space, and the food that emanates from it, while predominantly Malaysian-inflected, is actually wide-ranging and unconfined in its influences and origins. Above all, Sama Sama comes across as an honest chronicle of the way Lin cooks and eats, and that’s just so refreshing. (It also happens to be something all my favourite cookbook authors markedly convey in their books.) Plus, given how she cooks and eats, it also makes this book quite irresistible!"