CHINA BLUE

Let’s Eat - - WHAT'S INSIDE - WORDS BY SPANKY HIZON EN­RIQUEZ PHO­TOS BY GABBY CANTERO

It is one of the most stun­ning restau­rants in the coun­try. Def­i­nitely the most unique set­ting of any Chi­nese restau­rant in the city. Its name is quite epony­mous, the azure of the sky and the shim­mer­ing aqua of that world-fa­mous bay, mir­ror­ing the el­e­gant in­te­ri­ors of hues of blue. Wel­come to Con­rad Manila’s sig­na­ture restau­rant, China Blue.

When it opened in 2016, it was all about its as­so­ci­a­tion with Jereme Le­ung, the Hong Kong-born celebrity chef who pi­o­neered and pop­u­lar­ized the in­te­gra­tion of tra­di­tional pro­vin­cial Chi­nese cui­sine with mod­ern tech­niques and in­ter­na­tional el­e­ments. He vis­its the Philip­pines reg­u­larly to meet with Ex­ec­u­tive Chi­nese Chef, Eng Yew Khor. To­gether, they have suc­ceeded in mak­ing their restau­rant one of the best in the Philip­pines. And that’s quite the coup. All the premium high-end five star ho­tels have a sig­na­ture Chi­nese din­ing es­tab­lish­ment, and most, if not all, are uni­formly ex­cel­lent. But all things be­ing equal, China Blue has sev­eral ex­cla­ma­tion points that makes it stand out above the rest. Those !!! are the Manila Bay and its leg­endary sun­set, an un­ob­structed view, en­joyed up to the early evening from

01

02 02

04 1 Steamed Truf­fle Mush­room Buns2 Oven Baked Scal­lops with Creamy Cheese Sauce3 Swan-shaped Pas­try Puffs with Minced Abalone4 Crispy Pump­kin with Salted Duck Eggs

03

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.