China Blue by Jereme Leung at Conrad Manila presents two exclusive Lunar New Year menus, designed to usher in a year of prosperity and abundance. These aren’t simply meals; they are curated experiences, priced at P49,888 for the Prosperity Set and P69,888 for the Abundance Set, each intended for a gathering of ten.
Executive Chinese Chef Khor Eng Yew meticulously selected ingredients steeped in symbolism. Sea moss represents wealth, prawns signify happiness, and carefully crafted “money bags” brimming with mushrooms and dried oysters promise financial fortune. Beef embodies strength, while fish ensures a smooth and seamless transition into the new year.
The experience often begins with Yee Sang, a vibrant, lucky salad featuring salmon. This isn’t a dish to be passively enjoyed; it’s meant to be tossed high with chopsticks, the height of the toss believed to directly correlate with the level of luck to come. Expect a joyful, colorful mess.
A standout from the Prosperity Set was the Braised Dry Scallop Fish Lip and Seafood Soup with Assorted Mushroom and Sea Moss. Its aroma was complex – pungent, slightly bitter, and subtly medicinal – a flavor profile deeply appreciated by those who savor authentic Chinese cuisine. This was followed by a Barbecue Roasted Duck with Mandarin Orange Sauce, boasting a delightfully smoky skin and succulent meat.
The culinary journey continued with a Wok-fried King Prawn in a robust Butter Black Pepper Gravy Sauce, a bold and unforgettable flavor. This was beautifully contrasted by the delicate Steamed Live Sea Garoupa with Bell Pepper and Pickled Olive Sauce from the Abundance Set. Comforting aromas filled the air with the Baked US Beef Short Rib in a Honey and Sweet Vinegar Sauce.
The “money bags” themselves were miniature masterpieces – delicate dumplings encased in bean curd skin, filled with a savory blend of dried oysters and mushrooms. Each bite released a burst of flavor, a delightful representation of the prosperity they symbolize.
Dessert arrived as a symbol of togetherness: a chilled Mandarin Orange Jelly and Honey Pearl, paired with a refreshing Citrus Sorbet and a Coconut Brown Sugar Nian Gao, cleverly concealed within a faux Mandarin orange. It was a sweet and visually appealing conclusion to the feast.
“For me, important (to be) happy,” Chef Yew shared, emphasizing the core philosophy behind his dishes – that true luck lies in contentment and joy. The ingredients are merely vessels for this sentiment.
Beyond the culinary offerings, Conrad Manila is poised for expansion. New General Manager Rupert Hallam, appointed last September, revealed plans for a unique events space situated below the hotel’s helipad.
This new venue, named in honor of Admiral George Dewey, will offer breathtaking 360-degree views of the bay and city. Hallam envisions a space that transcends the traditional ballroom, prioritizing a social atmosphere for weddings, engagements, and other celebrations.
He describes the planned space as a departure from the typical “four walls, a ceiling, and a floor.” Instead, it will feature glass walls, an outdoor area, and a lush garden, creating an immersive and unforgettable experience.
The Lunar New Year menus at China Blue are available from February 11th to March 3rd, offering a limited-time opportunity to partake in this celebration of flavor and fortune.
