World debut for malunggay and Yunnan rose petals
Filipinos around the world are rejoicing over world recognition of our two favorite pork dishes: adobo and sisig. And now we can add to that shortlist the super nutritious malunggay,
scientifically known as moringa, which took a bow on the international stage via its debut on the menu of premiere modern Chinese restaurant China Blue by Jereme
Leung at Conrad Manila. Early this month, celebrity master chef Jereme Leung made the rounds of wet markets and weekend farmers’ tiangge upon his return to Manila for an exclusive gastronomic collaboration with Conrad Manila’s executive Chinese chef Eng Yew Khor. The two advocates of modern Chinese cuisine worked together with the hotel’s team of food artisans to create a revolutionary new menu using China’s rarest and most premium ingredients, producing new dishes exclusively for China Blue.
Long hours in the kitchen experimenting with numerous ingredients native to the Philippines led the duo to come up with colorful and whimsically photogenic dishes such as: Tomato-shaped dumpling with moringa leaves, the first of three appetizers which teased the eyes with imaginative, playful presentations. Only after slicing the whole “tomato” in half did we realize we were cutting into a delicious dumpling stuffed with meat and malunggay (moringa) leaves. We were also served what looked like whole baked potatoes that turned out to be steamed buns stuffed with
lightly spiced curried chicken. The whole (five-course) set menu included a total of 12 spectacular dishes.
The special menu lists a unique array of contemporary Chinese creations alongside timeless classics such as crispy aroma duck green salad in kumquat sesame dressing, deep-fried abalone with mushroom and truffle pastry puff, stir-fried stuffed crab claw with crispy egg yolk and butter cream, and oven-baked miso snow fish with garlic white sauce among others.
Avid patrons of China Blue can also have their favorite a la carte menu items throughout the week: wok-fried U.S. shredded beef in Chef Jereme’s signature termite mushroom sauce, double-boiled king coconut with abalone, cordyceps flowers and seafood dumplings, and Yunnan’s fresh rose petal flavored ice cream with vanilla panna cotta.
Anticipating an avalanche of orders, Chef Jereme flew to Manila with a large supply of rose petals from China, the kind that turns ice cream into a rose-scented, mauvecolored frozen delight.
Such attention to detail is but one of the many reasons China Blue by Jereme Leung was recently recognized for its modern interpretation of traditional Chinese cuisine as the Global Winner—Chinese Cuisine category by the World Luxury Restaurant Awards 2017. Another award for China Blue by Chef Jereme is the Philippine Tatler’s Top 20 Best Restaurant 2017 award it won together with the hotel’s all day dining option Brasserie on 3.
For reservations and more information visit www.conradmanila. com, email conradmanila@conradhotels.com or call 02 833 9999
Early this month, celebrity master chef Jereme Leung made the rounds of wet markets and weekend farmers’ tiangge upon his return to Manila for an exclusive gastronomic collaboration with Conrad Manila’s executive Chinese chef Eng Yew Khor.