Chui Lee Luk’s inventive approach to ingredients and flavour has its foundation in her earliest memories. In Green Pickled Peaches Chui recollects influential experiences from her childhood in Sabah, Malaysia, and how each – perceived through one of the five senses: scent, sight, sound, touch, taste – is central to the food she creates today. This unusual approach to food and recipe writing offers a rare insight into the creative process of a unique and influential chef.