restaurants

Interview with Chef Sam Leong

As Director of Kitchens at the Tung Lok Group, Chef Sam Leong is the maestro behind the stunningly contemporary Chinese cuisine at My Humble House. Ranked the world’s 94th best restaurant by Restaurant Magazine in 2007, the stylish, contemporary Chinese restaurant is unquestionably one of Singapore’s culinary gems.

Chef Leong excels at surprising diners with his innovative dishes that take both ordinary and exotic ingredients, and transforms them into edible works of art. The chef recently launched an exclusive Chef’s Table where he personally cooks for parties of six to thirteen people in the swish private room at My Humble House.

Why did you decide to introduce the Chef’s Table at My Humble House?
Given my packed travel schedule, I decided to bring this Chef’s Table idea to life. It gives me the great opportunity of personally interacting with and cooking for diners who come to My Humble House. Every encounter with my guests is an enjoyable one. Being able to see them enjoy my creations and understand how each one is prepared gives me immense satisfaction.

Do you have a signature dish?
I have many signature dishes that are dear to me. If I have to pick one, it would be the coffee pork ribs which I invented in 1996. I love drinking coffee.

One day, while I was enjoying my coffee, I was inspired to create a dish combining coffee and pork ribs. That same year, I was invited by celebrity chef Wolfgang Puck to participate as a guest chef at an event in Universal Studios, USA. I knew for sure that I would serve the coffee pork ribs, and true enough; it was extremely well-received and attracted the attention of many media.

What was your most memorable Chef’s Table experience at My Humble House?
It was with a group of ladies. One of them booked the Luxe menu as a surprise for her friends. Her friends were not aware of what was on the menu or who was cooking for them. They were so thrilled and really enjoyed every dish I created for them.

If you could choose 6 dining companions to experience your Chef’s Table, who would you choose and why?
The six guests would be my father, my boss Mr. Andrew Tjioe, Mr. Peter Knipp, former US President Bill Clinton, and celebrity chefs Alain Ducasse and Joel Robuchon. Each individual inspires me in different ways.

You have appeared on and hosted many cooking shows in Singapore. Which is your favourite food TV show?
I love watching Hell’s Kitchen by Gordon Ramsay. The show presents very real situations within most kitchens! The stress and pressure the chefs go through is portrayed very accurately in the show.

You were trained by your father, who was a prominent chef himself. What is the most useful or crucial lesson he has imparted to you?
“People need people,” he said to me. “When you reach the top, go back to the basics.” I feel that his words of wisdom apply to everyone regardless of what you do and whatever your status might be. We need to always maintain a humble mind and heart.