ANYTHING but humble, the Tung Lok Group's flagship restaurant started in 2002 as an extravagant exercise in Chinese boudoir chic complete with fibre optic lights, $14 soaps and furniture that could have come from Tony Leung's Shanghai living room in Lust, Caution.

Tung Lok's initial joint venture with the artist/musician Zhang Jin Jie of Shanghai has since paved the way for stylised modern Chinese restaurants in Singapore. Under the able hands of executive chef Thomas Chai - schooled by the group's director of kitchens, Sam Leong - My Humble House has gained a well-deserved reputation for Chinese cooking that is traditional at heart but with an artistic execution.

With an amazing view of the Singapore River, My Humble House packs in a visual experience that is also matched by its food. Dishes have fanciful names like Elixir of Life or Wind Wafts over the Shoulder but rest assured that what arrives on your plate is not as frou-frou as the names suggest.

House specialties include a perfectly smooth chawan mushi given a Chinese twist with a firm textured crab claw. Western accents can be found with its use of ingredients like foie gras, truffle or champagne, like its wok-grilled pork ribs in champagne reduction. Desserts are always a fancy affair as they are invariably smoking with a dry ice effect that always evokes smiles of delight.

London may have its Hakasan, but in Singapore, My Humble House rules when it comes to Chinese cooking with a unique modern aesthetic.

MY HUMBLE HOUSE
8 Raffles Avenue
#02-27/29 Esplanade Mall
Tel: 6423-1881

» Editor's Note: Read review of My Humble House by Jaime Ee here.