Respected and innovative chef @JULIELINCOOKS never stops looking for inspiration. Her courageous story is one of constant experimentation and taking a chance on something new - and it's this entrepreneurial spirit that's carrying her forever onwards.
Julie's Story
Julie Lin’s deep-rooted love for food started from an early age by being inspired by her Mum’s Malaysian cooking at home, then hosting her own dinner parties. And she said she got so much inspiration and joy from these, she realised that it could become her profession too.
Julie got working in various kitchens across Glasgow, then moved on to doing street food events where there’s still that social, more interactive element she craved. She felt privileged to work with some of the best female head chefs in Glasgow, and it was their influence that led her to open her first restaurant in 2017, and her latest adventure Ga Ga, which has been thriving since its doors opened at the end of 2021.
Being inspired
Julie Lin is a now a renowned chef who never stops looking for inspiration. Her journey has taken her from teaching music to street food events to becoming one of Scotland’s most respected and innovative cooks. It’s this thirst for discovery, being brave and adventurous that means she always wants to try new things. And for Julie Lin, she knows that food can open doors and open up conversations you’ve never had before.
Simply trying something new in the kitchen or adding a different ingredient can transform a traditional dish into something else entirely. Her story is one of constant experimentation and taking a chance on something new – and it’s this entrepreneurial spirit that’s carrying her forever onwards.
"You look for a feeling when you drink something. Food can open up doors and open up conversations you’ve never had before. The most adventurous thing is to try and have the fullest, longest life with loads of amazing people around you. For me there is true adventure in that."
Is always evolving
Inspired by her Malaysian heritage, her love of travel and the way her Mum adapted her family recipes to what was available in Scotland, Julie has created something truly unique. By combining Malaysian cooking with a dash of Scottish flair, Julie's style is adventurous, constantly evolving, and is a reminder of how her mum remains a true inspiration.
Making food and sharing it with friends and family is one of the most rewarding and fulfilling things anyone can do. Julie Lin is not only inspired by their reactions and how much they enjoy trying new things, but it’s also a way to show her love for the people that surrounds her. Adventure can come in many forms.
Cameron Highlands Highball
Tea is a huge part of Julie's Malaysian heritage, and this delicious highball is inspired by tea culture in the Cameron Highlands tea growing area.
- 35ml Ben Lomond Scottish Gin
- 2 dash Orange bitters
- 70ml Jasmine tea from the Cameron Highlands in Malaysia
- Rapscallion ginger soda (top with)
- 10ml Sugar syrup
- Garnish with loopy orange peel
Build all ingredients into a highball glass with ice and garnish with a loopy orange peel.
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Vivid Horizon Punch
Finding the perfect combination of ingredients in her cooking is what keeps Julie curious. And it’s this sense of adventure that enabled her to create the Vivid Horizon Punch, a cocktail inspired by the memories of the views and vast skies of her travels – and of living life to the fullest. Julie pairs this punch with Nyonya Tamarind Prawns to create the perfect combination of complementary Malaysian flavours.
To make one litre punch bowl...
- 150ml Ben Lomond Raspberry and Elderflower Gin
- 40ml Hibiscus syrup
- 20 Mint leaves
- 40ml Lemon juice
- 50ml Campari
- Lemon soda (top with)
Add a big handful of ice to a punch bowl, add all ingredients, throw in some lemon slices and serve with a ladle.
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Tamarind Prawns
- 6 shell on tiger prawns
- 2 tbsp tamarind pulp concentrate
- 1 tsp diced garlic
- 3 tbsp dark soy sauce
- 4 tbsp sugar
- 1 tsp salt
- Lime juice to taste
- Garnish with crispy fried garlic
Begin by mixing, dark soy, sugar, salt and lime juice and set aside.
Put 2 tbsp oil in a wok, heat it up till hot. Add in the garlic and fry for a few seconds.
Then add prawns and fry on each side for a minute.
Now add in the tamarind marinade and allow to fry off till it's sticky and coating the prawns.
Serve immediately, garnished with crispy fried garlic and lime wedges.
