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David Liew
Chef David Liew began his culinary journey at the then Club Chinois of Orchard Parade Hotel in 1997. For sixteen years, he hopes his skills under the mentorship of Senior Executive Chef Ken Ling and culinary consultant Chef Susur Lee. He was later also instrumental in the setting up of Chinois by Susur Lee, TungLok Group's first restaurant in IR as well as overseeing the operation of the group's Central Kitchen. Having been with the TungLok Group for 13 years, Chef David is currently the brains behind the creations of modern Contemporary Chinese Cuisine, which My Humble House is renowned for.

Chef David Liew now oversees the kitchens Tóng Lè Private Dining at the historical landmark of Collyer Quay, revolving OUE Tower and Dancing Crab - Louisiana Seafood and Conjuring recipes to tantalise taste buds for a span of over 20 years, Chef David was born and raised in Malaysia, Ipoh. With the belief that food can be a piece of art as well, the meticulous Chef consistently strives to surprise diners by stimulating their visual senses with the presentation of the dishes. Setting the highest standards in food, Chef David never compromises on food quality. It is this determination that propels the young chef to grow within the ranks of TungLok's culinary team.
Establishment: Tóng Lè Private Dining

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