China Blue by Jereme Le­ung

Philippine Tatler Best Restaurants - - MODERN CHINESE -

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

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