My ‘Superlative’ Humble House

Rashmi Uday Singh’s

Good Food Guide

You haven't eaten 'Drifting Clouds of the Autumn Sky', never tasted 'Whisper of Spring Rain'? Where have you been? You just have to pop into Singapore's trend-setting restaurant serving sensational Chinese fare. Once you walk into this artistic collaboration between the Tung Lok Group and artist-musician, Zhang Jin Jie, you will understand exactly what Shakespeare meant when he said, 'What's in a name?'. Called 'My Humble House', this sensational experience is captivating to both the palate and the eye.

"I tried to capture the beauty of life in this restaurant, letting the dishes and décor surround you in my melodious world. Now you can hear the symphony when you dine at My Humble House".

And what a dramatic symphony it is. A large sofa in the shape of a rose, seats of dramatic and extended dimensions covered in natural fabrics like cowhide and suede, juxtaposition of traditional Chinese and artistic elements - all these give the restaurant a memorable appeal. A private dining room overlooks the open kitchen, and hey, I just couldn't get over the curving, melding shapes and the juxtaposition of colours of the décor.

I am happy to report that the menu, featuring traditional and progressive Chinese fare, more than lives up to the ambience. It combines the private recipes of Tung Lok's Director of Kitchens, Sam Leong with chef Zhang's exceptional style of cooking and artistic presentation. The flowery prose, which delicately describes the dishes, not only emphasises the restaurant's artistic concept but these dishes are exquisitely presented and taste superlative too.

Do check out the 'Garden of Passion' (a puree of spinach with crabmeat and Enoki mushrooms) and don't miss out on 'Drifting Clouds of the Autumn Sky' (fried green tea dumplings). I am sure you'd want to try 'Whisper of Spring Rain' which is scallops with fresh lily bulbs and crispy bean crumbs. Chef Sam Leong has successfully experimented with individual plating of Chinese dishes and then serving them in succession. Since most of the food I tasted was of a consistently super standard, I would suggest that you request the maitre'd to recommend his favorite poems, er 'dishes' and you'll be glad you did.