The early morning phone message ended with an enticing invitation — to dine at the country’s premiere Chinese restaurant, China Blue at Conrad Hotel Manila, featuring the culinary incantation crafted and curated by the Hong Kong-based celebrity chef Jereme Leung. So, would you send your regrets?

Four dear friends and tried-and-tested travelling buddies gathered at the designated moment and space. We were graciously welcomed by the venue’s woman-that-matters Lady Jane, who immediately whisked us to a cozy private room.

Skirting by some empty tables and chairs, we instinctively wondered whether us seniors were simply just having a much-too-early a dinner. Hmmm...

Gladly seated around a huge round table, not too often seen in massive banquet halls, it offered ample elbow room, yet we could still capture the whispers of each other without any effort. We soon noticed the always-versatile lazy Susan gapingly missing. But fret not. An efficient-looking waiter stood at attention, with a ready warm smile. His entire body language seemed to scream “At your service!”

Thrilled to settle down, we discreetly reviewed the ceramic receptable of boiled peanuts, veggie flakes, and a house sauce. On one side were the Eastern chopsticks, Western silver cutlery, together with the piping hot, hot tea in a dainty porcelain cup. Naturally, we had requested for a Coca Cola — almost an irresistible drink with Chinese food. Did I succumb? Got me there.

However, we were more than ready — in the saddle, as they say — all set for the absolutely experiential experience. And the show rolled in!

Guided by a personalized menu on my left, for the appetizer, a Marinated Sweet Plum Drunken King Prawn proudly laid across the plate, with its detached head nearby. Beside it was a too-nice-to-touch, more-so-to-eat, a Crispy Puff Roll with marinated bits of crab meat with avocado. A piece of art. We were fascinated by its presentation, and now for the taste — magical!

The soup came in two installments. Artistically arranged in a shallow bowl, kept warm by a candle underneath, were the Double Boiled Sturgeon Tendon — I repeat, sturgeon tendon — and Dry Sea Conch with Morel Mushrooms. Without any delay, the attentive server carefully poured the Kung Fu Soup — a pleasant reassuring revelation.

What followed next were three main courses — mind you, not three to choose from.