Chef David Liew began his culinary journey at the then Club Chinois of Orchard Parade Hotel in 1997. For thirteen years, he hones his skills under the mentorship of culinary consultant Chef Susur Lee. He was later 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 TungLok Group for 18 years since 1997, Chef David was also the brains behind the creations of modern Contemporary Chinese Cuisine, which My Humble House is renowned for. Chef David Liew now oversees the kitchen in Lokkee, that offers global chinese cuisine and Dancing Crab – Louisiana Seafood House.

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.

Recently in September 2016, Chef David and TungLok Group Chef Team received a total of 5 Awards at 8th World Championship of Chinese Cuisine in Amsterdam:

1. Most Tasty Cold Dish Award
2. Most Creative Main Course Award
3. Silver Medal For Main Course
4. Gold Medal For Pastry And Dessert
5. Silver Trophy For The Group Of Four Contestants