China Blue by Jereme Leung

WHY GO

The location—facing the local version of a boardwalk and the sea—is perfect. However, the chef Jereme Leung serves art on a plate so it’s impossible to be distracted by anything else. Each dish is a visual and sensory symphony amidst the many disparate elements.

TATLER TIPS

The crispy pastry cups with truffle-flavoured assorted seafood strike a perfect balance. Its delicate truffle scent does not overwhelm nor lessen the subtle textures of the dish. If one wants to have a delicious clean broth, then the braised shredded fish lip soup with minced fish and golden millet is the ideal choice. It stayed at the right temperature because of the ingenious heated bowl. The perfect finish was the sorbet with Yuzu gelatine. It opened up the palate again with its tart and light ending.

Steamed mushroom truffle buns MORE THAN PHP 2,000 PER PERSON PRIVATE ROOMS

Goose liver mousse cherries with squid ink crumble

Deep-fried crab claw salted egg