DINING WITH THOMAS JAKOBI
Personally crafted and lovingly prepared dishes at the re-imagined Chef’s Table at Brasserie on 3 at Conrad Manila
The Brasserie on 3 at Conrad Manila has reimagined the Chef’s Table concept as Chef
Thomas Jakobi, a German national who oversees the culinary operations of Conrad Manila’s three specialty restaurants—Brasserie on 3, China Blue by Jereme Leung, and C
Lounge—has curated a variety of four unique menus. Each menu is personally crafted by the chef and prepared in front of his guests. The complete roundup menus are paired with either wine, beer, cocktails, or whiskey for that smoky taste.
The Chef ’s Table concept stands in a unique space, offering diners the opportunity to savor irresistible gourmet fare, specially customized and prepared at a front row across Brasserie on 3’s living kitchen.
Four unique menus offer diners a range of choices: vegetarian; from farm to table; the smokey taste; and The Chef’s Pride.
Apart from enjoying the flavors, diners witness with each dish in any of the menus the impressive culinary finesse involved in creating such mouthwatering cuisine.
Using only the freshest, special ingredients, the Chef’s Table intends to delight the senses with multiple pleasures as great cuisine and distinctive beverages come together.
“The Chef’s Table aims to elevate the senses for the discerning connoisseur and presents a whole new dining experience,” says Harald Feurstein, general manager of Conrad Manila, himself a connoisseur and advocate of balanced dining. He added, “Join us on this journey as we explore the meaning of redefining balanced cuisine.”
After completing his chef’s degree in Germany, Jakobi moved around the world and worked at five-star hotels in Holland, England, Taiwan, Spain, the Maldives, and Thailand before he joined The Okura Prestige Bangkok in 2011.
He has been with Conrad Manila since pre-opening. He also manages the culinary requirements of the hotel’s catering, banquet, and in-room dining.
His food, as he says, “is created with tempting aromas and exquisite textures and often served with a pleasantly surprising twist.”