Celebrity chef Jereme Leung is presenting the 2024 Legendary Chef Series: The Emperor’s Table at China Blue at Conrad—a curated menu of his specialties to be served in the restaurant bearing his name up to Sept. 30, 2024. Leung flew back to Manila just to craft this one-of-a-kind culinary experience.
The menu includes starters such as marinated crab meat with avocado and crispy puff roll, marinated sweet plum drunken king prawn, and double-boiled sturgeon tendon and dry sea conch with morel mushroom Kung Fu soup. Main course selections are wasabi beef Wagyu pistachio, green bamboo shoot, pan-fried black cod with torched ginger flower gravy sauce and pomelo, and braised Yin Yang (orzo rice, Tibetan rock grain) with dry scallop and dry fish maw with oyster ginger taste. The cherry on top is the savory dessert, a chocolate egg coconut mousse with mango purée. (Priced at P6,588 nett per person)
Pan-fried black cod with torched ginger flower gravy sauce and pomelo
Fabio Berto, Conrad Manila’s general manager, shared his excitement about Chef Leung’s return: “We are always thrilled to welcome Chef Jereme Leung and his culinary genius back to Conrad Manila. Year after year, he brings something new and unique to the table, and 2024 is no exception. I invite all our patrons to join us and discover Chef Leung’s new gastronomic repertoire at the Legendary Chef Series: The Emperor’s Table.”
A pioneer in modern Chinese cuisine, Chef Leung seamlessly fuses a contemporary approach with culinary traditions, allowing him to craft innovative creations that eventually become classic favorites. He has also successfully collaborated with renowned hotel brands, including Conrad Maldives Rangali Island, where he established “Ufaa by Jereme Leung” in 2014, and Conrad Manila with China Blue by Jereme Leung.
A pioneer in modern Chinese cuisine, Chef Leung seamlessly fuses a contemporary approach with culinary traditions
Chef Leung’s approach to curating the menu at China Blue emphasizes staying attuned to the local market and ensuring that the dishes resonate with guests, rather than merely catering to personal preferences. Over the past eight years at China Blue, Chef Leung and his team have consistently asked themselves, “Who do we want to serve?” The goal was never just to make it a tourist destination, but to appeal to the local population who appreciate authentic Chinese cuisine. From the very beginning, it was clear to him that the intention was to offer something unique and interesting that the local crowd would love, beyond just another tourist restaurant. This approach is why, every season, they strive to bring something different to the table.
Chef Jereme Leung at Conrad Manila’s China Blue
One such ingredient Chef Leung mentioned is sturgeon tendon, an uncommon delicacy that surprises many, since sturgeon is typically associated with caviar. He pointed out that most people don’t realize that China now leads the world in sturgeon production, surpassing Russia, due to overfishing in the latter. By using parts of the sturgeon that are often overlooked, like the tendon, Chef Leung and his team offer something truly different.
Double-boiled sturgeon tendon and dry sea conch with morel mushroom Kung Fu soup
Another example he shared was green bamboo shoots. Although common in Chinese cuisine, they are relatively unknown in Southeast Asia. When these were introduced, guests were delighted. For me, it tasted like a crisp blend of refreshing melon and coconut meat.
Wasabi beef Wagyu pistachio, green bamboo shoot
Chef Leung’s philosophy extends to every dish he creates. For instance, he noted that in China, shrimp rolls or “drunken shrimp” are common, but in the Philippines, raw food is usually found only in Japanese restaurants. Chef Leung cooked the shrimp at a controlled temperature of 56°C to maintain their tenderness and flavor without overcooking the protein. This method preserves the natural moisture and texture, which is complemented by a Xiaoxing wine jelly and crab meat pastry.
Marinated crab meat with avocado and crispy puff roll, marinated sweet plum drunken king prawn
He also stressed that the menus feature ingredients like morel mushrooms from China’s Yunnan Province, which produces 80 percent of the world’s fungus, and a unique plant seed from the Himalayas used to create a rice-like dish. According to Chef Leung, these choices are not about using the most expensive or rarest ingredients, but about offering something that intrigues and excites local guests. The focus, he emphasized, is on the thought and care that go into preparation, ensuring that the food is not only good but also sparks interest. This dish had a very local essence; to my humble taste buds, it felt as comforting as arroz caldo.
The choices are not about using the most expensive or rarest ingredients, but about offering something that intrigues and excites local guests
Braised Yin Yang (orzo rice, Tibetan rock grain) with dry scallop and dry fish maw, oyster ginger taste
Each year, Chef Leung and his team challenge themselves to innovate and not simply repeat what has been done before. This process keeps them motivated, and their offerings fresh and exciting for guests. The idea behind the Emperor’s Table, for example, was the result of a collective desire to bring something new to the table.
Chef Leung also shared his journey to countries such as Indonesia, Thailand, and Malaysia, and how his extensive experience in the culinary industry taught him that there is always more to learn, especially in China. The past years, he explained, have been a journey of exploration and discovery, uncovering new ingredients and techniques that he hadn’t been exposed to before.
Guests will be treated to a truly memorable dining experience during the Legendary Chef Series: The Emperor’s Table. This exclusive set menu will be available for both lunch, from 11 am to 2:30 pm, and dinner, from 6 pm to 10 pm daily, until Sept. 30, 2024. Philippine Airlines is official partner.
For inquiries and reservations, please call tel. nos. (+632) 8833-9999 or (+63917) 650-4043, or email [email protected].
