The dinner menu, Leung said in a video message, was fully curated by China Blue, “inspired by the energy and heritage of Binondo,” using “refined techniques, care and precision,” to provide “a dining experience meant to be shared.”
China Blue Executive Chinese Chef Eng Yew Khor shares how the dinner tried to encapsulate the heart and soul of Ongpin Tower.
Ongpin Tower artist’s rendition and Almer Moneda’s paintings inspired by Ongpin.
Chilled Yunnan White Coffee Panna Cotta with Espresso Caviar
Steamed Spinach Egg Sponge with Cod Fish Fillet in Green Bell Pepper Sauce
Stir Fried King Prawn with ginger XO Sauce and E Fu Noodle Green Spring Onion.
Signature Golden Broth with Crabmeat and Seafood with Green Egg White Foam.
Though officially recognized as the world’s oldest Chinatown and as a street food haven for tourists from all over the globe, Binondo has not yet made it to the prestigious list of international hotel and restaurant reviews authority Michelin Guide.
Binondo, however, recently got a Michelin treatment when premier property developer Keen & Worth Properties hosted a Binondo-inspired dinner last week helmed by the Michelin-Selected China Blue by Jereme Leung, a Cantonese restaurant on the third floor of Conrad Manila in Pasay City.
Titled “Symphony and Senses: A Celebration of Modern Chinatown Living,” the exclusive, one-night-only dinner was inspired by Keen & Worth Properties’ milestone project, the Ongpin Tower, and its “super prime” address at the heart of Ongpin in Binondo, Manila.
The dinner, said Keen & Worth Properties Chief Operating Officer Kimberly Klaire K. Wong in her speech, was “an invitation to experience Ongpin Tower beyond architecture.”
“It’s not through floor plans or presentations, but through music, art, scent, flavor and stories inspired by the rich heritage of Binondo. From the artworks of Almer Moneda and our signature scent, to the bespoke tea and cocktail, keepsakes and especially-curated menu and dinner by Chef Jereme Leung himself, every detail has been thoughtfully-crafted to reflect the spirit of this remarkable district and the inspiration behind the Ongpin Tower,” she affirmed.
Established by Spanish colonizers in 1594 as settlement for Chinese immigrants that converted to Catholicism, Ongpin has been immortalized in Moneda’s acrylic paintings titled Sa Ilog ng Gunita (At the river of memory) and Crossroads of the City, which welcomed guests by the entrance of China Blue.
The dinner menu, Leung said in a video message, was fully curated by China Blue, “inspired by the energy and heritage of Binondo,” using “refined techniques, care and precision,” to provide “a dining experience meant to be shared.”
Served in a single large plate were the appetizers dubbed, “Foundations of Heritage,” which aimed to celebrate the artistry and blending of cultures that shaped Binondo, China Blue Executive Chinese Chef Eng Yew Khor said in his speech.
These appetizers included degustation portions of Steamed Pink Sea Mantis and Chives with Gold Leaf Dumpling; Crispy Stuffed Sea Cucumber with Szechuan Mushroom Sauce; Roasted Duck Hawthorn Gift Box Salad; and Marinated Jellyfish Flower with Garlic Vinegar.
“Sea Mantis is very famous. It’s very good quality… and then the next one is the deep-fried sea cucumber. Normally, the cucumber is braised, but here, it is deep-fried and with Szechuan mushroom chili sauce, so it’s a bit spicy,” Chef Eng explained.
‘Then, we also have the gift box. It’s supposed to symbolize money inside the treasure box,” he said of the Roasted Duck Hawthorn Gift Box Salad appetizer that symbolizes Ongpin Tower’s auspicious location at three Binondo commercial corners and at the core of the gold strip.
The dishes that followed alluded even more to the residential tower’s “very lucky” address at the richest community for the Filipino-Chinese. Called “Wisdom Through Time,” the soup served was Signature Golden Broth with Crabmeat and Seafood with Green Egg White Foam, a broth boiled for about nine hours and topped with a cloud-like egg white, said Chef Eng.
Next came a trio of main courses, collectively called “Prosperity and Legacy.” It included Roasted Stuffed Pigeon with Sea treasure and Abalone; Steamed Spinach Egg Sponge with Cod Fish Fillet in Green Bell Pepper Sauce; and Stir Fried King Prawn with ginger XO Sauce and E Fu Noodle Green Spring Onion.
A staple during special occasions like birthdays and Lunar New Year, the pigeon in Cantonese cuisine symbolizes peace, unity, harmony and prosperity, Chef Eng explained.
Ending the dinner on a sweet note was , with Chef Eng putting special emphasis on the coffee bits that artistically look like caviar.
“So when you bite the caviar and the panna cotta together, the caviar is tender while the panna cotta is soft, when you pair them together, it’s very balanced for the coffee flavor,” enthused the chef, noting that the balance of flavors is like Ongpin Tower — a symphony of the heart and spirit of Ongpin.
