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Jereme Leung returns to Conrad Manila for 2024 Legendary Chef Series

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Cyerene De La Rosa

<p style="margin:0cm">Conrad Manila welcomes the return of the Shanghai-based, renowned Hong Kongese-Singaporean chef Jereme Leung for a week-long visit from August 22 to 28 at his eponymous restaurant China Blue by Jereme Leung as part of its ongoing The Legendary Chef Series 2024 that currently features his new exclusive set menu: The Emperor’s Table that’s going to be available for both lunch and dinner until September 30.</p><div style="margin:0cm"> </div><p style="margin:0cm">It has been 8 years since Leung, the well-respected pioneer of Modern Chinese cuisine in Asia,had opened China Blue at the Conrad Manila yet he never fails to bring something new and interesting to the table and his latest exclusive set menu for 2024 was certainly not an exception. </p><div style="margin:0cm"><br/></div><div style="margin:0cm"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17247350209411724735029315.jpeg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left">Chef Jereme Leung and Executive Chinese Chef Eng Yew Khor of China Blue at last Saturday’s China Blue x Remy Martin XO collaboration dinner<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Cyrene de la Rosa</em></span></span></span></span></div><p style="margin:0cm">Making it extremely easier for me to  brave the usual Manila traffic this past (unexpectedly) extra-long weekend to drive to Conrad to try Chef Jereme’s new set menu at China Blue not once but, twice in less than a week, to attend not only the August 22 media dinner, but also the one-night-only collaboration dinner with Remy Martin XO held just two days after the new exclusive menu launch.</p><div style="margin:0cm"><br/></div><div style="margin:0cm"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17247349940631724735000783.jpeg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left">Marinated sweet plum drunken king prawn<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Cyrene de la Rosa</em></span></span></span></span></div><p style="margin:0cm">For this year’s The Emperor’s Table set menu, Chef Jereme flew in some rare-to-Manila ingredients, like king prawns from Shanghai that he used for the Marinated Sweet Plum Drunken King Prawn starter dish that he shared was marinated overnight in a shaoxing wine based marinade for maximum flavor infusion before it was gently and slowly cooked in low temperature, to prevent overcooking it.</p><div style="margin:0cm"><br/></div><p style="margin:0cm">This appetizer dish was later on also cooked in Remy Martin XO broth at the Remy Martin XO collaboration dinner that resulted in a richer flavored dish with notes of honey caramelized nuts at the finish, thanks to the addition of Remy Martin XO gel spheres as garnish, which added an extra burst of flavor on each bite. </p><div style="margin:0cm"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17247349439831724734950281.jpeg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left">Double boiled sturgeon tendon and dry sea conch with morel mushroom kung fu soup<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Cyrene de la Rosa</em></span></span></span></span></div><p style="margin:0cm">In my opinion though, the most interesting rare ingredient this year was a toss-up between the sturgeon tendon added to the light yet earthy rich and flavorful at the same time Double Boiled Sturgeon Tendon, Dry Conch with Morel Mushrooms Kung Fu Soup versus the small, grayish, barley-like blob added to the Braised Yin Yang Rice with Dry Scallop and Dry Fish Maw, with Oyster Ginger Taste ( a “rice” dish with no actual rice added to it) — together with orzo that turned-out to be a Tibetan rock grain that can only be found growing between rocks at the Himalayas. </p><div style="margin:0cm"><br/></div><div style="margin:0cm"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17247349066411724734912260.jpeg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"></span></span></span></div><div style="margin:0cm"><span style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Braised Yin Yang rice with dry scallop and dry fish maw, oyster ginger taste</span><span style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Cyrene de la Rosa</em></span></div><div></div><p style="margin:0cm">But, of course, the star of any set-menu are the main courses that features a Wasabi Pistachio Beef Wagyu Dish served with Green Bamboo Shoots that everyone on my table loved (this was infused with XO during the Remy Martin dinner for a more &quot;beef burgundy”-like dish)  and a perfectly cooked, Pan-fried Black Cod with Torch Ginger Flower Gravy Aauce and Pomelo. </p><div style="margin:0cm"> </div><p style="margin:0cm">Chef Jereme ended The Emperor’s Table set menu with another show-stopping chocolate egg dessert, with coconut mouse filling serving as the hard boiled egg whites, finished with a mango purée yolk on top — that tasted really good too! But, desserts were never just an afterthought here at China Blue, based on my own experiences as a regular paying customer since it opened.</p><div style="margin:0cm"><br/></div><div style="margin:0cm"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17247343806111724734381900.jpeg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left">Chocolate egg coconut mousse with mango puree. <em id="isPasted">Cyrene de la Rosa</em></span></span></span></div><p style="margin:0cm">“We are honored to have collaborated with Chef Jereme Leung on this exceptional dinner,” said Myke Soon, country brand lead of Remy-Cointreau Brands. “As we #TeamUpforExcellence, in achieving something bigger that truly creates unforgettable experiences for our guests.” </p><div style="margin:0cm"> </div><p style="margin:0cm">Fabio Bento, Conrad Manila’s general manager, shares, “As his home in the Philippines, we are always thrilled to welcome Chef Jereme Leung and his culinary genius back to Conrad Manila. I invite all our patrons to join us and discover Chef Leung’s new gastronomic repertoire at the Legendary Chefs Series – The Emperor’s table. “</p><div style="margin:0cm"> </div><p style="margin:0cm">If, you are looking for an elevated modern Chinese dining experience, this curated menu at P6,588 net per person is still reasonably priced based on the current going rate of special dinners in Manila. Don’t miss this one!</p>

<p>It has been 8 years since Chef Jereme Leung had opened China Blue at the Conrad Manila yet he never fails to bring something new and interesting to the table.</p>

It has been 8 years since Chef Jereme Leung had opened China Blue at the Conrad Manila yet he never fails to bring something new and interesting to the table.