China Blue by Jereme Leung is a fine dining establishment that serves contemporary takes on classic Chinese dishes and features the talents of celebrity chef Jereme Leung. The restaurant’s main dining space is highlighted by glistening blue chandeliers, and guests can look out the floor-to-ceiling windows to see Manila Bay in the distance.
The best of both worlds can be had at China Blue by Jereme Leung, where traditional Chinese recipes are given a contemporary twist. Leung’s upbringing and training as a chef have allowed him to put his authentic Hong Kong heritage on a dish while adding his creative spin. Come try it out for yourself at Conrad Manila.
China Blue Menu:
China Blue Appetizers and Cold Dishes Specialty
| Sour plum, sweet vinegar-marinated cherry tomatoes | ₱330 |
| Chicken, green apple and crispy beancurd salad, truffle dressing | ₱950 |
| Jellyfish, shredded chicken and century egg salad flambé | ₱600 |
| “Shanghai style” soya braised fish | ₱600 |
| Deep-fried vegetarian bean curd sheet pickled cucumber with pancake wrapper | ₱790 |
| Ivy plant and bamboo shoot salad, sesame onion oil dressing | ₱500 |
| Oven-baked scallops with creamy cheese sauce | ₱1390 |
| Stir-fried shiitake mushrooms, sweet vinaigrette sauce | ₱400 |
| Crispy oyster mushrooms, curry flavored fried garlic and sour cream dip | ₱450 |
| An array of Chinese cold dishes, house specialty of China Blue | ₱990 |
| Goose liver mousse, cherries, squid ink crumble | ₱990 |
| Fried soft shell crab, “Bi Fong Tang style” | ₱890 |
| Paper-thin crispy beef in sweet and spicy sauce | ₱590 |
| Golden prawn toast, salted egg, pickled cabbage | ₱690 |
China Blue Chinese Tea Menu
China Blue Regional Chinese Dim-Sum Series
| Steamed crystal shrimp dumplings “Har Kau” | ₱320 |
| Steamed scallop and shrimp pork dumpling “Siew Mai” | ₱330 |
| Steamed honey glazed roasted “Char Siew” pork buns | ₱280 |
| Steamed chicken feet with XO, black bean sauce | ₱250 |
| Steamed pork spare ribs with fried garlic sauce | ₱250 |
| Poached minced ginger pork dumpling with fried garlic vinegar sauce | ₱250 |
| Taro dumpling “WoGok” with scallop | ₱320 |
| Stir-fried radish cake with XO sauce | ₱280 |
| Deep-fried roasted duck and dry shrimp hand bag pastry puff | ₱350 |
| Homemade mackerel fish ball vegetable congee | ₱290 |
| Shredded chicken and dry scallop congee | ₱290 |
| Assorted mushroom, bamboo pith vegetable congee | ₱250 |
| Freshly made rice roll with shrimp and asparagus | ₱360 |
| Freshly made rice roll with barbecued pork and coriander | ₱320 |
| Freshly made rice roll with scallop and sun-dried scallops | ₱380 |
| Pan-fried handmade rice roll with Guangdong chicken, sakura shrimp and spring onion | ₱320 |
China Blue The Bygones Dim-Sum Series
| Deep-fried homemade mackerel fish cake with brown gravy sauce | ₱320 |
| Steamed dry scallop seafood with coriander flower shape dumpling | ₱350 |
| Deep-fried crispy prawn wonton | ₱290 |
| Deep-fried smoked duck, taro vegetable spring roll | ₱300 |
| Steamed chicken and vegetable sweet corn dumpling | ₱290 |
| Deep-fried beancurd rolls with chives and seafood | ₱320 |
| Deep-fried honey Matsusaka pork carrot shape dumpling | ₱330 |
China Blue The Gourmet Dim-Sum Series
| Steamed house specialty truffle mushroom buns | ₱330 |
| House specialty black and gold egg custard buns | ₱330 |
| Deep-fried smoked duck with mushroom green pear dumpling | ₱320 |
| Oven-baked honey sesame barbecued pork pastry puff | ₱300 |
| Steamed Yin Yang shrimp dumpling and chicken mushroom truffle dumpling | ₱240 |
China Blue Deluxe Dim-Sum Series
| Steamed chicken with black garlic soup dumpling | ₱320 |
| Steamed organics duo glutinous rice with abalone and chicken | ₱390 |
| Wild fungus dumpling with black truffle oil | ₱320 |
China Blue Chinese Barbecue
| Barbecued whole roasted suckling pig, “Hong Kong style” | Seasonal |
| Golden roast U.S. duck with pancake wrappers | Seasonal |
| Barbecued honey-glazed Matsusaka pork neck | ₱760 |
| Garlic-flavored roasted chicken with baby cucumber in mango savory sauce | ₱1250 |
| Crispy baby pigeon, “Chinese herbal style” | Seasonal |
| Roasted shallot chicken in rock salt flambé | ₱720 |
| Barbecued scallops skewer with bacon, black pepper sauce | ₱1390 |
Bird’s Nest Soup (per person)
| Braised bird’s nest soup with superior crab roe | ₱3600 |
| Bird’s nest, dried scallops, sea cucumber, silken chicken soup | ₱3600 |
| Braised bird’s nest with seafood, spinach and egg white pearl broth | ₱3600 |
| Bird’s nest, roasted duck, bamboo pith and mushroom coriander soup | ₱3900 |
| Braised bird’s nest with abalone and dried fish lip soup | ₱4100 |
Soup and Consommé (per person)
| “Monk jumps over the wall” soup | ₱3300 |
| Double-boiled moon fish clam, healthy Chinese herb, black chicken | ₱650 |
| Braised fish lips and fish soup infused with coriander | ₱550 |
| Superior crab roe with braised sea cucumber and seafood broth | ₱760 |
| Silken chicken soup with sea cucumber, chrysanthemum tofu | ₱720 |
| Assorted seafood, eight hour golden broth | ₱750 |
| Classic seafood hot and sour soup | ₱440 |
| Minced beef, sea moss, pickled vegetable spring onion soup | ₱490 |
| Tibetan rock grains, ivy plant, sweet corn and silken tofu soup | ₱400 |
| Double-boiled peach gum with fresh mushrooms, cordyceps flower soup | ₱400 |
| Special soup of the day | ₱350 |
Classic Chinese Delicacies
| Braised sea cucumber, roasted garlic and shiitake mushrooms | ₱2300 |
| Braised sea cucumber with shrimp mousse and Tibetan rock grains sauce | ₱2500 |
| Braised two-headed whole abalone with dried scallops in superior abalone sauce | ₱5400 |
| Braised two-headed whole abalone with stuffed shiitake mushroom, black garlic golden sauce | ₱5900 |
| Braised abalone, assortment of sea treasure in a clay pot | ₱3800 |
| Braised baby abalone with crab claw, fried fish maw in dried scallops sauce | ₱3120 |
| Braised sea cucumber, diced seafood and bean curd sheet with dried shrimp onion sauce | ₱1450 |
Poultry and Meats
| U.S. beef tenderloin with Chinese walnuts | ₱1320 |
| Wagyu beef cheeks and tendon with radish in a hot pot | ₱1850 |
| Wok-fried U.S. beef tenderloin, asparagus and Hunan pepper | ₱1320 |
| Sautéed U.S. beef, king oyster mushroom and leek with chef’s special 13 spices mix | ₱1290 |
| “Taiwanese style” three cup chicken casserole | ₱590 |
| Chicken and dried ginger, fried garlic casserole | ₱590 |
| Stir-fried pork with pickled mustard and bamboo shoot | ₱680 |
| “Sichuan style” wok-fried spicy chicken | ₱590 |
| Crispy pork with strawberry in sweet and sour sauce | ₱700 |
| “Hong Kong style” fried pork ribs with fried garlic | ₱720 |
| Stir-fried Xin Jiang cumin lamb or beef with leeks, served with momo wrappers | ₱1250 |
| Wok-fried diced chicken with Sichuan pepper corn | ₱590 |
| “Hangzhou style” soya braised pork belly served with steamed mini bun | ₱850 |
| Wok-fried crispy pork belly with garlic-infused sweet and sour soya sauce | ₱850 |
| Braised pork spare ribs with pork tendon and wild mushroom | ₱890 |
Seafood
| Live shrimp (poached with ginger and Shaoxing wine or fried with five spice salt) | Veries |
| Deep-fried crab claw, coated with shrimp paste and salted egg taoso | ₱780 |
| Simmered golden pomfret, slice pork with shallot and ginger, traditional style | ₱1380 |
| Braised seafood with bean curd served in a sizzling hot pot | ₱1150 |
| Stir-fried live black garoupa with bell pepper and candy walnut | Veries |
| Wok-fried sea prawn skewer with asparagus in Sichuan garlic sauce | ₱1400 |
| Crispy-fried squid in five spice salt | ₱590 |
| Crispy-fried shrimp with wasabi and mango salsa | ₱990 |
| Simmered fried snow fish with leek and duo of mushrooms hot pot | ₱1420 |
| Oven-baked snow fish in honey teriyaki sauce with egg white and crab meat | ₱1420 |
| Wok-fried scallops with asparagus in black truffle sauce | ₱1490 |
| Pan-fried scallops and shrimp mousse in crab roe sauce | ₱1490 |
| Baked king prawn and crystal noodle with spring onion and old ginger sauce | ₱2100 |
| Wok-fried scallop and shrimp with sakura shrimp dry chili sauce | ₱1650 |
| Egg white custard with scallops, clams and shrimp in crab roe sauce | ₱1620 |
| Deep-fried soft shell crab and shrimp with calamansi sweet and sour mango dressing | ₱1190 |
| Sautéed prawn, assorted mushroom and seasonal greens with signature XO sauce | ₱1400 |
Vegetables and Tofu
| Homemade spinach bean curd in Sichuan eggplant and minced chicken sauce | ₱600 |
| Stir-fried crispy lotus root with sweet and sour sauce | ₱450 |
| Stir-fried assorted mushrooms with asparagus in vegetarian XO sauce | ₱520 |
| Pan-fried stuffed shitake mushroom and tofu served with signature truffle golden sauce | ₱890 |
| Braised vegetarian meat and mushroom with glass noodles | ₱490 |
| Wok-fried string beans with spicy minced pork and dried shrimps topped with meat floss | ₱520 |
| Braised fish mousse, Sichuan vegetable and eggplant clay pot | ₱890 |
| Poached Hong Kong vegetables with sea treasures in superior stock | ₱780 |
| Crispy pumpkin coated with salted duck eggs | ₱500 |
XO sauce / spicy sun-dried shrimps / garlic / spiced soya beans /
soya sauce / Stir-fried / fermented tofu | ₱490 |
Rice and Noodles
| Scallops and egg white fried rice with spring onions | ₱790 |
| Fried rice with diced chicken, Chinese sausage and tomatoes | ₱530 |
| “Cantonese style” salted fish, fried rice with diced chicken | ₱600 |
| Wok-fried rice with honey Barbecued pork, taro and dry shrimp | ₱730 |
| Wok-fried lobster and Hong Kong noodles with superior stock and ginger spring onion | Seasonal |
| Fried somen noodles with fried tofu and vegetarian ham | ₱520 |
| Stir-fried rice vermicelli, roasted duck with snow vegetable and bean sprout | ₱550 |
| Yang chow fried rice | ₱650 |
| Wok-fried Hong Kong noodles duo of seafood “Traditional Style” | ₱790 |
| Seafood fried rice with signature XO sauce | ₱700 |
| Wok-fried organic black rice with wild mushrooms, wolfberryand assorted vegetables | ₱450 |
| Wok-fried homemade “Ho Fan” with seafood and egg white sauce | ₱830 |
| Stir-fried Ho Fan noodles, with U.S. beef, onion and vegetables | ₱700 |
| Crispy Hong Kong egg noodles with shrimp, chicken, pickled mustard in hot and sour sauce | ₱790 |
| Braised e-fu noodles with seafood and vegetables | ₱870 |
Desserts
| Bird’s nest with stuffed orange peach sorbet and tropical fruit | ₱2900 |
| Almond cream with bird’s nest and mini crystal dumpling | ₱3100 |
| Hot or cold Chinese pear in sun-dried longan syrup, gingko nuts and snow fungus | ₱290 |
| Almond pudding with lychee sorbet and ube stick | ₱360 |
| Mango crepe parcel with strawberry ice cream | ₱390 |
| Coconut charcoal ice cream, crispy cheese cracker, toasted bread | ₱320 |
| Chilled sago cream with mango puree | ₱290 |
| Mango ice cream served with crispy rice crackers, gold leaf red bean oreo dumpling | ₱390 |
| Seasonal local fruits | ₱430 |
China Blue History
Chef Jereme Leung, renowned for his skill at fusing classic Chinese flavors with contemporary techniques, meticulously crafts each meal. The menus at Conrad Manila have been thoughtfully curated for the Manila market, emphasizing abundant local flavor.
China Blue Opening Hours
Lunch 11:00 am – 2:30 pm / Dinner 6:00 pm – 10:00 pm
China Blue Online Delivery Information
To arrange a delivery or to book a dine-in at the restaurant please call them at: 2 8833 9999. They also offer (a limited) menu online ordering via their website at: https://conradmanilaestore.whyqueue.shop/
China Blue Contact Information
China Blue Philippines Address: Level 3, Seaside Boulevard, Coral Way, Pasay, 1300 Metro Manila, Philippines
