Over the years, the inventiveness of celebrity master chef Jereme Leung has garnered a loyal following. Modern Chinese food inspired by Chinese culinary traditions defines his cuisine and creativity is his game.
When you see him in his restaurants going around and speaking to the guests, take the opportunity to ask for his recommendations. With his innovative cooking, it would be a mistake not to try it.
That’s why, it’s best to visit Conrad Manila for its Legendary Chef Series and experience a rare chance to meet the world-renowned chef and savor his exceptional culinary creations that will leave epicurean enthusiasts in awe and craving for more.
The exclusive engagement, dubbed “Flavors of the Orient” and ongoing until 23 July at China Blue, presents a delicious
set menu meticulously curated by Leung and his team led by chef Eng Yew Khor. The limited-time offering showcases a symphony of flavors, combining Cantonese culinary traditions and gastronomic innovation
— a feat Leung has mastered from age 13 when he began his culinary career in Hong Kong.
Leung is a culinary visionary who is known for conceptualizing Conrad Manila’s China Blue, that’s why it was named after him — China Blue by Jereme Leung.
“Master chef Jereme Leung’s limited engagement at Conrad Manila brings a lot of excitement as he once again delights guests with his magical culinary touch on extraordinary dishes most fitting during this period of our Legendary Chefs Series,” says Conrad Manila general manager Fabio Berto. “We are certain that his exclusive new gastronomic repertoire will further heighten the culinary reputation of the already well-loved China Blue.”
Oriental choices
The culinary spectacle begins with an enticing appetizer featuring marinated lobster enriched with coriander lime jelly dressing and crispy bean curd sheet, accompanied by deep-fried kataifi seafood and otak otak with lemongrass.
“The lobster roll’s dressing is very Southeast Asian,” says 52-year-old Leung, who arrived in Manila a few days ago to personally prepare the dishes for the limited lunch and dinner treat. “It’s not spicy but refreshing. The crispy sheet is bean curd, steamed and deep fried. When it’s hot and fresh, it’s super crispy and melts in your mouth.”
The otak-otak, Leung explains, is a Malaysian fish cake wrapped in banana leaf. But, instead of fish, he substitutes it with cuttlefish and shrimp. The kataifi, on the other hand, is a pastry deep-fried on lemongrass skewer.
The journey continues with a flavorful double-boiled merry fruit peach gum with sea cucumber, black chicken dumpling, dry moon clam Matsutake mushroom soup.
“The soup is a special one,” says Leung. “The base is made of chicken and matsutake mushroom which is very intense in taste. I personally hand-carried the dried mushroom from Hunan.”
Another special ingredient is the merry fruit from Guangdong Province. It is a medicinal fruit that has a nutty flavor that offers a strong, potent taste.
Leung’s repertoire continues to impress with his main courses — the steamed sea garoupa garnished with sun-dried ginger, red chili, black bean paste and superior chicken stock; and the slow-cooked beef short ribs, coated in green pepper and barbecue sauce.
“It’s a live fish that we clean, cover in salt and air dry in a temperature-controlled room for hours to remove its moisture and to make the flesh firmer,” explains Leung. “The braised beef is slow-cooked for several hours.”
To accompany the main course, Leung offers black sesame fried rice with dry scallops, seafood, and spring onion egg white pearl.
And, to complete the feast, a refreshing serving of hawthorn ice cream, Chinese sweet vinegar caramel, and the delightful touch of traditional onion pancake leave the palate with a lingering note of sweetness.
Yes, each of Leung’s dishes has a unique quality and taste, a special touch to make it stand out. The food presentation does an excellent job of increasing one’s appetite.
“The objective of the menu is to introduce some of the less common ingredients here,” shares Leung, who, as of this writing, is simultaneously opening five restaurants in China, Malaysia, Taiwan, and Macau. “But while they are less common in this country, they are common ingredients in different regions of China. It’s an interesting exchange of knowledge.”
He adds: “My cuisine is about adapting ourselves based on what we see in the local market. While we retain our own recipes, we create dishes depending on the availability of the ingredients in the market. Our creation is not just out of the blue. It’s something that we think, try, and work on over and over again to make sure we please our diners.”
For reservation on Conrad Manila’s Legendary Chefs Series, call 8833-9999, 0917-650 3591, or email MNLMB.FB
@conradhotels.com.