New Restaurant Alert: China Blue by Jereme Leung at Conrad Manila, Pasay
Modern takes on traditional Chinese dishes and a stunning view? We're in.
China Blue by Jereme Leung
3/F Conrad Manila, Seaside Boulevard corner Coral Way, Mall of Asia Complex, Pasay City
Open daily from 11:30 a.m. to 2:30 p.m. and 6 p.m. to 10:30 p.m.
(SPOT.ph) Ever since Conrad Manila opened their doors to the public in June 2016, the breathtaking view has been drawing people in, some even braving the long (and traffic-filled) drive to Manila. But here's another reason to visit the new hotel: China Blue by Jereme Leung.
"We're very excited to bring new Chinese flavors into the country." says Chef Jereme Leung. He is the pioneer of Jereme Leung Concepts Limited J.L., a food and beverage company that has been crafting Chinese menus served in famous hotels worldwide. His latest venture is China Blue by Jereme Leung, a partnership with Conrad Manila. Chef Jereme features modern interpretations of provincial Chinese dishes, while still remaining true to traditional cooking techniques.
The restaurant itself elevates the local dining experience by providing guests with a picturesque view of the ocean together with plush modern interiors, decorative details by local artists, and floor-to-ceiling glass windows.
Nine different sculptures inspired by jade stones representing prosperity, longevity, and happiness by Filipino artist Indy Paredes
Start your meal with appetizers like the House Specialty Steamed Truffle Mushroom Buns (P260), Steamed Shrimp Dumplings with "HarKau" (P210) and Taro Dumpling with Scallop (P230). "Almost everyone loves the steamed truffle mushroom buns," says Harald Feurstein, general manager of Conrad Manila.
The Truffle Buns are shaped like an actual button mushroom, filled with exquisite custard and salted egg, very much like steamed dim sum buns in disguise. A special sauce that coats the top cracks upon steaming, creating the mushroom-like look. The shrimp dumplings are excellent; the delicate wrapper playing perfect contrast to shrimp pieces that are crisp and firm. But it's the Taro Dumpling that steals the show—little crispy envelopes holding taro chunks and scallops topped with a ripe mango that brings all the flavors together. It's sweet, salty, and fresh—all at the same time.
Left to right: Goose Liver Mousse Cherry and Squid Ink Crumble, Shanghai-Style Soya-Braised Fish (P390), and Stir-fried Shiitake Mushrooms and Sweet Vinaigrette Sauce
You'll find Chef Jereme's take on foie gras incredibly inventive once you see the Goose Liver Mousse Cherries and Squid Ink Crumble (P990), which looks remarkably like a very plump maraschino cherry. Bite into it, though, and you'll get rich foie gras that pairs well with the fruity, jelly-like "shell." Stir-fried Shiitake Mushrooms and Sweet Vinaigrette Sauce (P360) are sweet and crispy, glazed with vinaigrette and sesame seeds.
Crispy Fried Shrimp with Wasabi and Mango Salsa (P890)
Slow-cooked Wagyu Beef Cheeks (P1,680)
The Double Boiled Crab Claw with Sea Treasure and Rock Grains in Morel Mushroom Consommé (seasonal pricing) tastes distinctly Chinese. Mild, but flavorful. To cleanse your palate, the Homemade Sweet and Sour Chinese Plum Wolfberry Sorbet is a refreshing treat: the plum and wolfberry combine for an unconventional but delicious taste that you will savor.
We're always open for new takes on traditional cooking, especially if they've mastered the art of flavor, quality, and presentation—and Chef Jereme Leung has done that in spades.