A mixture of modern and tradition

By Shuk-Wah Chung (bestfoodinchina.net)
Updated: 2008-09-19 16:22

Spicy marinated eggplant densely shaped in a rectangular block and topped with a trio of individual appetizers: fresh scallop garnished with diced mango bites; asparagus and pork wrapped in a crispy-thin wafer-like shell; and a cube of Australian wagu beef. The dish is perfectly presented and as I savour the juicy flavours of the soft eggplant, I almost forget that what I’m eating here is Chinese. Yes, believe it or not this dainty dish is in fact Chinese cuisine, but not as you know it.

My Humble House, part of the famous Tung Lok group, is a minimalist modern styled restaurant with Chinese characteristics. In fact, probably the only thing that’s remotely Chinese here are the schools of gold fish that greet you at your feet as you enter into the rustic themed restaurant. However, that’s not to say that they’ve done away with the Chinese theme – it’s just been modernised, in a Tung Lok kind of way.

The restaurant and the food is a combination of both Chinese traditions and modern creations. Take for example the Deep Fried Fish In Chinese Vinegar And Egg White Base (58 RMB). It has all the flavours you’d expect from Chinese food: a mesh between the sour and the spicy with chilli, garlic and coriander on a fluffy egg white base. The fish is crispy and the flavours are strong but instead of a whole fish that you’re likely to share amongst others, the presentation of this dish is individual and elegant.

Just as the flavours are strong so are the colours, and the Steamed Boston Lobster with Preserved Radish and Pickled Chilli in Chef’s Blended Sauce (180 RMB) is a perfect example of this. The lobster sits like a golden trophy on top of a circular base of sour and bitter preserved radish, swimming in an orange sauce of chicken consommé and chilli. Here it’s the textures that matter and the meaty lobster tastes soft in your mouth – shell and all.

But if all this elegant presentation is too rich for you there’s always the Peppery-Sour Rice Noodle Soup With Crispy Fish Slices. Similar to the popular “suan la tang” (hot-sour soup), it of course has its Tung Lok twist and the rice noodles are a slippery sensation and are al-dente to perfection.

A lot of thought goes into creating dishes for My Humble House. All senses are pushed to the extreme showcasing food as an art form and if you want to know what true food appreciation is then My Humble House is the place to be.

Servings here are small so instead of sharing like you normally would for Chinese cuisine it’s best to order individual dishes. But after seeing these dishes laid out in front of you, you’d want an entire dish for yourself.

My Humble House

Location:89 Jianguo Lu, China Central Place, Block 19, Club House, Leve 2
Tel: +86 -10 - 6530 7770

This article is brought you by Best Food in China, the first and leading English website about local Chinese food and restaurants. For more information, please visit www.bestfoodinchina.net