House by the Park

Hues of black, white and dark wood in an interior designed by MYU Planning of Tokyo create a feeling of intimacy and exclusivity in the House by the Park, sister restaurant of My Humble House. The two restaurants offer many of the same dishes, though some of the seasonal fare is different. Owner Andrew Tjioe describes the food as ‘modern Chinese cuisine’ – it creatively blends global ingredients with Chinese cooking methods and flavours, with special attention paid to artistic presentation. Western-style salad tossed in a fusion dressing made from wasabi, peanut and sesame sauce is intriguing and full of flavour.

Sliced roast duck – an interpretation of the classic Peking duck dish made with tasty pieces of meat, melon and crispy tofu wrapped in a silky smooth steamed bun – is spectacular. The roast rack of lamb is another great fusion dish. A scrumptious fried turnip cake is paired with roast lamb so tender it falls off the bone. Crispy roast spring pigeon, marinated with spices and Chinese wine, is another successful dish. For pudding try cubes of almond tofu flavoured with coconut sherbet or cream of mango with a dollop of vanilla. Wine by the glass is limited and expensive. Best to stick to the house Martinis – the apple one is wonderfully refreshing.