Jereme Leung loves local in China Blue’s summer menu He had me at his marinated cherry tomatoes with sweet vinegar and sour plums that taste exactly like champoy. I’m not a fan of tomatoes but its delicate and subtle flavors had me hooked when I first tasted it a few years back. And then there’s the steamed bun that looked exactly like a shiitake mushroom. As soon as the waiter lifted the lid from the dim sum basket, the smell of truffle wafted out, which heightened our appetite even more. From then on, I always looked forward to dining at Conrad Manila’s China Blue restaurant by master chef Jereme Leung, where “everything is thoroughly modern and thoroughly Chinese.” Malunggay-cucumber sorbet with chia seeds On my recent visit to the restaurant, not only did I get to sample his latest creations, but met the master chef himself, who conducted a master class with select members of the media. We were led to the back kitchen where chef Leung and China Blue executive Chinese chef Eng Yew Khor were doing prep work. While the formidable tandem did much of the dirty work, chef Leung shared tips on proper knife handling and how… Read full this story
- Lovely Planet 2: April Skies Review
- Hyenas or Lemmings: China vs NaJin White Shield
- What happens when Fortnite hits China?
- Censorship, Steam, and the explosive rise of PC gaming in China
- What's the first game you really loved?
- Ouya and Reading Rainbow renege on unique blue consoles, offer normal units instead (update)
- The absolute best movies of the summer
- A year in Stardew Valley: life, labour and love
- Retail Blues: Lamenting The Demise Of Game Stores
- Summer Games Done Quick 2016 roundup: The biggest surprises of the week
Jereme Leung loves local in China Blue’s summer menu have 288 words, post on www.philstar.com at April 19, 2018. This is cached page on Vietnam Art News. If you want remove this page, please contact us.