In terms of setting and ambience, My Humble House Beijing must surely be among world-class modern cuisine establishments. Tung Lok’s CEO Andrew Tjioe’s creativity was at work once again but instead of the extravagant furnishings of the Singapore branch, the restaurant featured an ultra-minimalist design with clean lines throughout the eatery. Full length windows allowed sunlight to penetrate the interior while glowing walls and strategically positioned spotlights set the mood for a quiet evening out.
Much thought has also been put into allowing diners their own personal space and numerous private rooms are available to accommodate those who desire a more intimate setting. The kitchen is housed in walls of glass and gives the option for pickier guests to see who had their fingers in their pie. The service staff were extremely courteous and earnest in attending to us and what they did not have in language proficiency, they certainly made up with lots of smiles and genuine warmth.
Dishes were served plated in accordance with modern Chinese cuisine style and are a boon to foreigners not accustomed to sharing a communal dish. The amuse bouche was tuna salad in spring roll served in a cone. The cucumber salad, tucked into the cone, gave the dish a refreshing lift. For people who love Sam Leong’s style, they would be pleased to note that it has been brilliantly transplanted in Beijing. An example was the crispy oatmeal prawn and crispy prawn with wasabi mayo which is also a feature on the Singapore menu.
While I found the fresh peeled crab claw with bamboo piths in shark’s bone soup a tad saltish, the fried cubes of tenderloin beef with black pepper sauce was faultlessly done. The Australian beef was diced into bite-sized portions and fried to perfection. Each bite of each cube sent juices, sealed within the beef, gushing into my mouth.
The house special steamed Song fish head with minced red chillies was next on the menu. Served with garlic fried rice the dish packed a fiery punch. The gravy was on the salty side but it was nicely balanced with the flavourful rice. With my mouth still tingly from the spice, I was pleased that the meal ended with a cool serving of lemongrass jelly infused with pandan - a welcome change from the usual chocolate and coffee routine found in most other restaurants.
The mod-ish design of the place also drew different sets of guests at the restaurant. As the night progressed, the place made the transition from a restaurant to an after-hours hangout as people streamed to the library section, where shelves of books on culture, design and photography, frames a snazzy bar.
Much credit has to be given to the Tung Lok group for filling a void in the culinary scene in Beijing. It was easily the best meal I ever had the pleasure of enjoying here. Now, every foodie can be rest assured of experiencing first-rate modern Chinese cuisine in an equally fitting setting.
