Conjuring recipes to tantalise taste buds for a span of over 20 years, Chef David Liew was born and raised in Malaysia, Ipoh. The executive chef of My Humble House began his culinary journey at the then Club Chinois of Orchard Parade Hotel in 1997. For 13 years, he hones 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 Singapore's Integrated Resort as well as overseeing the operation of the group's central kitchen. Having been with the TungLok Group for 13 years, Chef Liew is currently the brains behind the creations of contemporary Chinese cuisine, which My Humble House is renowned for.