As Conrad Manila celebrates its 10th anniversary, China Blue by Jereme Leung welcomes back the chef who helped shape its culinary identity. From October 9 to 11, 2026, Chef Jereme Leung returned to the restaurant to introduce a new collection of signature dishes, created in collaboration with Executive Chinese Chef Eng Yew Khor.
The visit marks a decade of Chinese cuisine at China Blue while also looking ahead to its next chapter. More importantly, the new dishes will remain on the menu beyond the anniversary celebrations. As a result, diners can continue discovering the creations long after Chef Leung’s visit.
A Decade of Culinary Collaboration
Since Conrad Manila opened in 2016, China Blue has become a defining part of the hotel’s dining experience. Over the years, the restaurant has become known for its contemporary interpretation of Chinese cuisine, bringing together traditional techniques, regional influences, and modern presentation. It is also part of the MICHELIN Guide Philippines 2026 selection.
For General Manager Rupert Hallam, Chef Leung’s return reflects both the restaurant’s history and its continued evolution.
“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,” Hallam said.
New Creations for Every Course
Meanwhile, the anniversary menu brings together dishes across appetizers, soups, main courses, and desserts. Each one combines familiar Chinese culinary influences with unexpected ingredients and contemporary techniques.
For starters, diners can try crispy sea cucumber stuffed with mushroom and garlic, served with Sichuan chili sauce. Another highlight is pan-seared lotus root filled with shrimp mousse, lemon-yuzu dressing, and raspberry pearls. There is also a candied hawthorn wrapper gift box filled with roasted duck salad.
The soups, meanwhile, include abalone, bird’s nest, snow crab claw, fish maw, and egg white. Another combines sun-dried scallops, roast duck, water bamboo, winter melon, and moringa.
For the main course, highlights include roasted stuffed pigeon with seafood treasure and abalone, braised whole abalone with sea cucumber and morel mushrooms, and baked lobster with white wine and cheese sauce. To finish, diners can choose from desserts such as chilled Yunnan white coffee panna cotta with espresso caviar or deep-fried banana fritters with salted caramel ice cream.
Tradition Meets Innovation
Ultimately, the new collection reflects Chef Leung and Chef Khor’s shared approach to Chinese cuisine: respect for tradition paired with room for creativity and innovation.
What makes the anniversary menu especially meaningful is that it will not disappear after the celebration. Instead, the new signature dishes will remain available at China Blue, allowing the restaurant to carry this milestone into its next decade.
China Blue by Jereme Leung is open daily for lunch from 11 a.m. to 2:30 p.m. and dinner from 6 p.m. to 10 p.m. For reservations, call (02) 8833 9999 or email MNLMB.FB@ConradHotels.com.
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