These are at Conrad Manila’s famous China Blue by Jereme Leung. The name of this restaurant has always intrigued me. I could never figure out why it is so. I can only surmise that its dinnerware’s China Blue color, a grayish moderate blue, gave rise to its name. But, whatever the reason is, the meticulously curated Chinese culinary jewels it serves are the best in the land.
So when the invitation came for me to partake in the launch of its latest promotion, The Emperor’s Table, I made sure I would be available. The event was the much-anticipated return of celebrity chef Jereme Leung, part of the restaurant’s Legendary Chefs Series. It was another opportunity for me to indulge in an exquisite and one-of-a-kind culinary experience.
Chef Jereme Leung is a pioneer in modern Chinese cuisine who seamlessly fuses a contemporary approach to culinary traditions, allowing himself to craft innovative creations that eventually become classic favorites available only at China Blue. He prides himself in not bending to external pressure brought about by commercial preferences but has left even bigger footprints as one of the most influential chefs in the Chinese culinary scene. He embraces his heritage and its traditions and shines in each of his dishes which he skillfully puts together with extreme care.
At China Blue, he works the wok together with Executive Chinese Chef Eng Yew Khor, producing this delectable selection of Chinese culinary jewels using premium and sustainably sourced ingredients that are both local and East Asian.
Aside from his collaboration with Conrad Manila, Chef Jereme Leung has also successfully collaborated with other select and renowned hotel brands, including Conrad Maldives Rangali Island where he established the world-class fine dining “Ufaa by Jereme Leung” ten years ago.
The short introduction by Conrad Manila’s amiable general manager Fabio Berto was an invitation for us to discover Chef Leung’s new gastronomic repertoire which bears his unique culinary signature. Loyal patrons of the restaurant always look forward, with much excitement, to what this genius-of-the-kitchen brings to the table year after year, during his visits.
The six-course menu of The Emperor’s Table, which costs P6588 nett per person, starts with marinated crabmeat with avocado in a crispy puff roll and marinated sweet plum drunken king prawn as appetizers. These delicious starters signaled the start of a heavenly culinary experience.
This was followed by Kung Fu soup made of double-boiled sturgeon tendon and dry sea conch with morel mushroom. For this menu item, Chef Leung shared with us his discovery that this fish tendon can be a delicacy to be enjoyed by those looking for a new dining experience.
The main course is a selection of two items: The first is the extremely tender, melt-in-your-mouth wasabi wagyu beef cheek covered with grated pistachio and served with green bamboo shoots. I’ve had many chateaubriands, sirloin, and filet mignons before but none of them beats this one, as far as tenderness is concerned. The second entrée is just as delectable—roasted black cod with torch ginger flower gravy sauce and served with pomelo. This was just as heavenly as the first entree.
Just like in any other Chinese meal, rice came after the main course—braised Yin Yang rice (orzo rice and Tibet rock grain) served with dry scallops and dry fish maw with an oyster ginger taste. Although I no longer take rice with my meals, I didn’t want to miss out on this one because I knew it would be another tastefully superb experience…and I wasn’t wrong.
Of course, with the amazing culinary repertoire I already tasted, I knew the dessert would be just as unique and extraordinary. It was a large chocolate shell shaped like an egg and containing coconut mousse, topped with a yolk made of mango puree. It was so good I ate even the shell, the perfect way for an Emperor to end his “celestial” dining experience!
The Emperor’s Table is available for both lunch and dinner daily until the end of September. Inquiries and reservations may be made through (632) 8833 9999 or +63917 6504043
For feedback, I’m at bobzozobrado@gmail.com
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