Staying Humble
Could you tell us a little more about how you started in the F&B business? I started my first restaurant in 1984, but before that I was helping to run the family business, a Chinese restaurant in Singapore called “Charming Garden”. At that time, I had a day job as a corporate planner in an MNC and helped out by night. How did the name “My Humble House” come about? It’s an ironic name given how chic it is. Is this Asian modesty at play? Yes, the name is a modest expression of my home. The home is anything but humble, with stunning interiors and impressive cutlery and plates. Even our soaps in the restrooms are from L’Occitane. What are your thoughts on the competitive dining landscape in Beijing? Beijing is a big city full of potential. At My Humble house we offer a different dining experience, one that is Chinese but with elements of familiarity to foreigners. We serve contemporary Chinese cuisine with a global appeal, without being too oily or too spicy for foreign tastebuds. Any advice for the budding entrepreneur? Timing is very important and of course, the capital to invest.