June 19, 2016

China Blue by Jereme Leung at Conrad Manila

China Blue by Jereme Leung at the Conrad ManilaPre-Pandemic Feature

China Blue by Jereme Leung at the Conrad Manila

China Blue by Jereme Leung is the premier Chinese restaurant of Conrad Manila. Conrad Manila has partnered with Chinese celebrity master chef, Jereme Leung, who is responsible for creating the menu for the restaurant. China Blue by Jereme Leung features dishes prepared using traditional Chinese cooking techniques with a modern approach to presentation.

China Blue by Jereme Leung at the Conrad Manila

China Blue first opened at Conrad Tokyo in 2005 and since then, it has already received a Michelin star and several other awards and recognition. Chef Jereme Leung also worked with Conrad Hotels & Resorts to open Ufaa by Jereme Leung, the premier Chinese restaurant at the luxurious Conrad Maldives Rangali Island.

China Blue by Jereme Leung at the Conrad Manila

The restaurant's interior is stylish and contemporary, combining the sophisticated elegance of traditional Chinese design and highlighted by tastefully selected furniture and accent pieces. Guests can choose from a variety of table set-ups, from the traditional round tables to the chic half-circle booth sofas.



We dined at China Blue by Jereme Leung on the opening day of Conrad Manila. We decided to have lunch first before checking-in at 2:00pm. We ordered a variety of dishes from the dim sum menu and a la carte menu.



First to be served was the House-specialty, Steamed Truffle Mushroom Buns. They are shaped like button mushrooms decorated with a brown crust using bamboo charcoal. Inside the buns are succulent truffle mushrooms. This is a must-try!



No dim sum lunch is complete without this dish. The Har Kau Steamed Shrimp Dumplings with Ivy Moss are shaped like scallop shells. The shrimps were plump and juicy and tasted fresh and clean. The ivy moss did not add any significant flavor to the dish, but it made the dumplings look more appetizing.



The Taro Dumpling Wo Gok with Scallop had a delicate and crispy crust that enveloped chunks of taro and scallops. It had a well-balanced sweetness, saltiness, and umami from the scallops. The ripe mango topping brightened up all the flavors.



A favorite from the menu is the Stir-fried Radish Cake with XO Sauce. Each piece had a crunchy crust while the inside was soft and clean in texture. The XO sauce brings out the flavor of the radish cake.



Here is one of the dishes highly recommended by the restaurant manager. The Paper Thin Cripsy Beef with Sweet and Spicy Sauce reminded us of the sweet flavor of beef jerky with crispiness much better than bacon.



We also ordered the Sweet and Sour Pork which is served two-ways. The first one was the usual pork in sweet and sour sauce version, while the second one is the spicy version. The fried pork remained crunchy even after minutes of being soaked in the sauce. Between the two versions, I prefer the spicy one.



No Chinese meal is complete without rice, and we recommend the Wok-fried Rice with Roasted Duck, Fresh Mushroom, and Vegetables which is good enough to be shared by three persons.



For the finale, we had the House-specialty Black Gold Egg Custard Buns. The buns were made with bamboo charcoal that gave it its black color. The buns were filled with golden egg custard with salted egg. Every bite was divine!



China Blue by Jereme Leung
3F Conrad Manila
Seaside Boulevard corner Coral Way
Mall of Asia Complex, Pasay City, Metro Manila, Philippines
Contact: +63-2-8833-9999
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