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 20 years since 1997, Chef David was also the brain behind the creations of modern Contemporary Chinese Cuisine, which My Humble House is renowned for. Chef David Liew now oversees the kitchen in LingZhi Vegetarian (Showcasing the best side of vegetarianism, the dishes use lots of fresh greens, fruits, mushrooms, and root vegetables. It’s the kind of food that let’s you indulge guilt free.) and Lokkee (a restaurant with a witty and cheeky play on favorite Chinese recipes which have been given a unique tweak to include a dash of Western influence; adding diversity to Singapore’s restaurant landscape and celebrates the style of cuisine commonly found in Chinatowns dotted across major cities such as Los Angeles, New York, London and Sydney) and Dancing Crab – Louisiana Seafood (serving a mix of robust, country-style Cajun seafood and the distinctive richness of Creole cuisine).
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.