Balance: Cook Well, Eat Well, Live Well by Drs Amy and Emily Chung

Burmese and Southeast Asian food is all about balance – bringing together fresh vegetables, pulses, nuts, fruits, fermented foods and just the right amount of preserved ingredients. The results are vibrant dishes packed with salty, sweet, sour, bitter and umami flavours, with plenty of crunch, chew and comfort along the way.

It’s food that excites the senses while naturally supporting gut health and wellbeing. As practising doctors, the Amy and Emily have seen how diet shapes lives – and lived it themselves. Between long NHS shifts and family demands, they have found the antidote: fast, flexible recipes that restore energy, bring joy, and fit into real-world routines.

From zingy salads and nourishing noodle bowls to soul-warming curries and indulgent sweet treats, discover simple, adaptable recipes made with supermarket-friendly ingredients.

‘Amy and Emily have real medical know-how – no forbidden foods or finger-wagging, just smart advice and brilliant Burmese-inspired flavour.’ Yotam Ottolenghi

Amy and Emily Chung have Burmese and Chinese heritage, born and bred in London. They are NHS doctors, passionate cooks with a strong supper club and social media following. Amy and Emily are also known as The Rangoon Sisters.