Chef Jereme Leung returns to China Blue with new dishes

Conrad Manila marks its 10th anniversary this year and welcomed back Chef Jereme Leung, the chef behind the Michelin select restaurant China Blue by Jereme Leung, for a three-day special dinner from October 9-11 dubbed “A Royal Return.”

The visit marked a return to one of the hotel’s most enduring culinary collaborations. Working alongside longtime China Blue executive Chinese chef Eng Yew Khor, Chef Leung introduced a new selection of ala carte dishes created for China Blue’s next chapter, bringing a new perspective to its Chinese culinary traditions while building on the restaurants established identity since Conrad Manila opened in 2016.

The crowd favorites included deep-fried wagyu beef, mushroom, and wild pepper cheese spring rolls; double-boiled ginseng, sea coconut, black chicken, and sea cucumber consommé; steamed sea red garoupa fillet with roasted bell pepper sauce; and braised lobster with crispy Hong Kong egg noodles in a ginger and scallion golden broth. 

Unlike previous anniversary menus, the  new ala carte dishes will remain on the menu following Chef Leung’s visit, giving its regulars a chance to try it before the next menu change.

“Our 10th anniversary is an opportunity to look back at the relationships and experiences that have shaped Conrad Manila, while also thinking about what comes next,” said Rupert Hallam, general manager of Conrad Manila. 

“Chef Jereme Leung has been part of China Blue’s story from the very beginning. Bringing him back to work with Chef Khor on a new menu feels like a fitting way to celebrate that history while continuing to move the restaurant forward.”

Chef Leung is known for his contemporary approach to Chinese cuisine, drawing on traditional techniques and regional influences while reinterpreting them for modern dining.

During a brief interview with Chef Leung shortly after the dinner, he shared that China Blue will undergo renovations later next year, together with the rest of the Conrad hotel, and that he is working on introducing many new innovations when it reopens. “Can’t wait for that.”