I always look forward to new culinary specialties offered by the metro’s abundance of dining choices, so when Conrad Manila announced that renowned chef Jereme Leung was back at its award-winning restaurant, China Blue, I made sure I’d partake of his sumptuous array of dining specialties.
Through the years, China Blue has easily become the metro’s favorite dining venue for authentic and modern Chinese specialties. These days, in fact, prior reservations are recommended for lunch or dinner to be assured of a table.
Chef Leung is widely known for his innovative culinary approach through his meticulously crafted dishes, which are made with ingredients sourced locally and within East Asia. This, certainly, has endeared him to the many foodies here in the metropolis—those who have the palate for really good food.
Conrad Manila general manager Fabio Berto proudly declares that Chef Leung’s culinary talent has redefined dining experiences. He always creates a delectable showcase that underscores the hotel’s commitment to curating inspired dining experiences, truly reflecting the culinary heritage and innovation of China Blue.
Chef Leung, a celebrated pioneer in modern Chinese cuisine, is known for his meticulously crafted dishes, which tell a unique story of flavor, artistry, and refinement. He is widely recognized for his “East-meets-West” philosophy. His signature dishes, which he made during my visit—like slow-cooked duck leg with pickled olive soy—demonstrate his ability to refine regional Chinese traditions, while his seared US scallop with spinach egg custard reveals his flair for contemporary plating.
A sample of this exclusive culinary offering at China Blue includes, for appetizers: suckling pig stuffed with black glutinous rice and salted egg; deep fried sea cucumber and shrimp with taro in spicy hawthorn sauce; marinated vegetables; and century egg with porcini mushroom sauce in a crispy tube.
The soup he served was slow-boiled yellow croaker stock with water bamboo shoot and black fungus. The main course, aside from the duck leg and US scallop mentioned earlier, also included poached flat noodle with fresh crab meat, fragrant shallots, and spring onion sauce.
Of course, no matter how delicious the appetizers and main course are, I always look forward to and leave room for dessert—my favorite part of the meal. Chef Leung prepared a chocolate tree with pandan sponge cake and raspberry ice cream.
Chef Leung’s stay at China Blue was only for a limited period, but I’m sure Resident Chinese Chef Eng Yew Khor can easily whip up these dishes or any other Chinese specialty you have in mind. I trust China Blue every time I hanker for my fill of Emperor’s dishes.
Join the beeline for authentic, delectable dishes at Conrad Manila’s China Blue. Additional information may be obtained from (632) 8833 9999, and reservations may be made through +63917 650 4043 or via MNLMB.FB@ConradHotels.com.
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YOUR MONDAY CHUCKLE:
Dear Best Friend, if you ever feel bad, call me. I promise to sing
for you. Then you can decide what’s worse.
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