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PHNO TRAVEL & LIFESTYE (FOOD)
(Mini Reads followed by Full Reports)

SOL JOSE VANZI's  LIFESTYLE & FOOD PAGE THIS WEEK

FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)

MIDDAY JOURNEY WITH A WHIMSICAL GENIUS


JULY 21 -GOOD FOOD, GOOD LIFE Clockwisw from left: Chef Jereme Leung; Double-boiled crab claw with sea treasure and rock grains in morel mushroom consommé; Crispy fried shrimp with wasabi and mango salsa; and house specialty steamed truffle mushroom buns and steamed shrimp dumplings with ivy mosses plant 'HarKau' Images by Noel Pabalate It was with trepidation and some skepticism that we decided to attend the intimate media lunch at Conrad Hotel’s premier Chinese restaurant China Blue by Jereme Leung. As it marks the first time for a Chinese restaurant in the Philippines to partner with a celebrity chef, we were naturally curious to find out how good the food was and how different his menu could be from the other five-star Chinese restaurants in Manila. In short, is the celebrity chef worth battling traffic for? DIMSUM MASQUERADE Chef Jereme’s Hong Kong roots were revealed by his choice of starters: the kinds of dim sum, whose Cantonese names may sound familiar but which get elevated in the hands of an imaginative chef. Wugok came as a bite-size mashed taro cup filled with scallops. Har Gaw (steamed shrimp dumpling) was likewise a smaller version, flavored with ivy moss. The third, and best, dim sum was the house specialty: steamed truffle mushroom buns. We could not guess if it was a big mushroom, a mushroom-shaped steamed bun, or a bun flavored with truffle shavings. It turned out to be all of the above—a large bun made to resemble a mushroom and steamed with a filling of shopped truffles seasoned like the traditional shio pao. READ MORE...

ALSO: Mr. Jereme Leung, one of the pioneer chef who perfectly blends the concept of Modern Chinese Cuisines


Jereme Leung: the best chef of Chinese cuisine in Shanghai PHOTO FROM SINO IMPRESSIONS ONLINE As one of the most creative Asian pioneer of Modern Chinese Cuisines, Mr. Jereme Leung is one of the pioneer chef who perfectly blends the concept of Modern Chinese Cuisines with classical Chinese provincial food. Between 2002 and 2008, he created and operates two Whampoa Club Restaurant serving new Shanghainese and Beijing cuisines, located at Shanghai's Three on the Bund and the quadrangle courtyard on Financial Street in Beijing. Both venues stirred up great enthusiasm for “Modern Chinese Cuisines” around the world and set excellent examples with the integration of traditional Chinese cuisines with international elements which were very well received and much lauded among gourmands. READ MORE...


READ FULL MEDIA REPORTS HERE:

Midday journey with a whimsical genius


GOOD FOOD, GOOD LIFE Clockwisw from left: Chef Jereme Leung; Double-boiled crab claw with sea treasure and rock grains in morel mushroom consommé; Crispy fried shrimp with wasabi and mango salsa; and house specialty steamed truffle mushroom buns and steamed shrimp dumplings with ivy mosses plant 'HarKau' Images by Noel Pabalate

MANILA, JULY 25, 2016 (MANILA BULLETIN)  by Sol Vanzi July 21, 2016 - It was with trepidation and some skepticism that we decided to attend the intimate media lunch at Conrad Hotel’s premier Chinese restaurant China Blue by Jereme Leung.


China Blue by Jereme Leung

As it marks the first time for a Chinese restaurant in the Philippines to partner with a celebrity chef, we were naturally curious to find out how good the food was and how different his menu could be from the other five-star Chinese restaurants in Manila. In short, is the celebrity chef worth battling traffic for?

DIMSUM MASQUERADE

Chef Jereme’s Hong Kong roots were revealed by his choice of starters: the kinds of dim sum, whose Cantonese names may sound familiar but which get elevated in the hands of an imaginative chef.

Wugok came as a bite-size mashed taro cup filled with scallops. Har Gaw (steamed shrimp dumpling) was likewise a smaller version, flavored with ivy moss. The third, and best, dim sum was the house specialty: steamed truffle mushroom buns.

We could not guess if it was a big mushroom, a mushroom-shaped steamed bun, or a bun flavored with truffle shavings. It turned out to be all of the above—a large bun made to resemble a mushroom and steamed with a filling of shopped truffles seasoned like the traditional shio pao.

READ MORE...

MERLIN’S MAGIC

The next trio of appetizers kept us all guessing between intense discussions about all the artistry devoted to the craft of food presentation. All three shared a syrupy sweetness, which was the chef’s attempt at capturing the Filipinos’ penchant for adding sugar to savory dishes.

The Shanghai-style soya-braised fish was very close to old-fashioned fish escabeche. A large red maraschino cherry glazed with cherry syrup was set upon a trail of crumbled dried squid ink in a composition that’s pretty enough to frame.

The cherry turned out to be a sphere of goose liver, its richness balanced perfectly by the tangy fruit glaze and the salty pungency of the powdered squid ink.

HIMALAYAN TREASURE

A classic dish of double-boiled crab claw with dried scallops in rich consommé was made even more special with the addition of very rare grains from the Himalayas. The “rock grains” are found growing only between rocks in the Himalayas at elevations above thousand of meters above sea level.

Up there where the mountains kiss the clouds, the grains are handpicked individually, stem by stem. Chef Jeremy himself made arrangements to purchase and ship the entire stock available during his last visit to Nepal.

Added to soups, the grains expand and soften to almost tofu consistency without breaking apart. They also add body to the broth without the sense of starchiness.

RARE COMFORT


Prized Wagyu beef, pictured, originally form Japan and known for its succulence FROM DAILYMAIL.COM UK

The final main course of that exceptional meal brought me back 10 years when I cooked beef cheeks bourguignonne for my husband a week before he died. It was his favorite dish.

Cheeks are the most ignored and underrated part of beef, pork, and lamb mostly out of ignorance and extreme rarity. Cheeks are classified as offal, just like liver, lungs, tail, and heart. In the Philippines, cheeks are seldom found offered separately; they are more commonly sold attached to the whole head.

Cheeks develop a concentration of meaty flavors further enhanced by marbling and the presence of connective tissues that melt with long, slow cooking.

Chef Jereme’s version used Wagyu, which was meltingly tender to the point of sliding off the fork. His seasonings were subtle, touched with a hint of Oriental and a whiff of full-bodied aged wine.


JEREMEYLEUNG CONCEPTS LIMITEDWEBSITE
http://www.jeremeleung.com/JL_tp.html

Mr. Jereme Leung, one of the pioneer chef who perfectly blends the concept of Modern Chinese Cuisines


Jereme Leung: the best chef of Chinese cuisine in Shanghai PHOTO FROM SINO IMPRESSIONS ONLINE

As one of the most creative Asian pioneer of Modern Chinese Cuisines, Mr. Jereme Leung is one of the pioneer chef who perfectly blends the concept of Modern Chinese Cuisines with classical Chinese provincial food. Between 2002 and 2008, he created and operates two Whampoa Club Restaurant serving new Shanghainese and Beijing cuisines, located at Shanghai's

Three on the Bund and the quadrangle courtyard on Financial Street in Beijing. Both venues stirred up great enthusiasm for “Modern Chinese Cuisines” around the world and set excellent examples with the integration of traditional Chinese cuisines with international elements which were very well received and much lauded among gourmands.

READ MORE...

Leung's own contemporary interpretation of Chinese cuisine, with a modern approach to presentation, has caught the attention of numerous international restaurant critics, including Nina and Tim Zagat, creators and publishers of the highly respected Zagat Survey.

The renowned International Herald Tribune restaurant reviewer Patricia Wells has this to say about Leung's talents: "It's been a long time since I got up from the table after dining in a restaurant and whispered to myself, "genius." But there's surely a touch of that talent in the young, sure-footed Hong Kong-born Jereme Leung.”

Taking inspiration from traditional recipes by working together with Masters of Chinese classical regional cuisines, Leung’s cuisines remain true to traditional Chinese cooking techniques while pushing the envelope in terms of style and presentation. The finest provincial Chinese cuisine is being reinterpreted in the different regions where his restaurant concepts were located, they underpin Leung's vision of introducing revolutionary ways to approach Chinese cookery while preserving its core traditions.

In his creation of new Chinese cuisines, in order to deepen the understanding of food materials and traditional cooking skills of Chinese cuisines, Mr. Jereme Leung started to explore different food materials and cooking skills in different regions in China since the early 1990s.

He explores and experiment different food ingredients personally and studied different cooking cultures and skills across the country. His continuous accumulation lays the most reliable foundation for his creativity. His understanding of the world catering industry and rich knowledge and flows of inspirations, have infused fresh vitality into his cuisine design.

Chef Leung began his cooking career at the age of 13 in Hong Kong. An expert in all four schools of Chinese cooking - dim sum, barbecue, wok cooking and knife work – Leung later on honed his craft at some of Southeast Asia’s best hotels. He was the Chinese Executive Chef at the Mandarin Oriental Hotels in Surabaya and Jakarta Indonesia, The Excelsior Hong Kong, and later in Kuala Lumpur, Malaysia whom which he was part of the pre-opening team of the Mandarin Oriental Hotels in Surabaya (1995) and Kuala Lumpur (1998).

He was also the Chinese Executive Chef at the six-star Four Seasons Hotel in Singapore (2000). He has moved to China since 2003 to create his own restaurant concepts.

In 2000, Leung joined the ranks of culinary supernovas like Charlie Trotter, Paul Bocuse, Wolfgang Puck and Jean-Georges Vongerichten when The American Academy of Hospitality Science conferred upon him the Five Star Diamond Award, naming him one of the "World's Best Chefs" He was awarded the same honor again in 2008.

Leung was also awarded the prestigious XO Hennessy Culinary Award in 2000, which recognizes hotel chefs working in Malaysia for their creativity and prominence in developing gourmet culinary trends. A year later, at Singapore's World Gourmet Summit Awards of Excellence, he was presented with the inaugural Rising Chef of the Year award.

In April 2007, the renowned culinary academy At-Sunrice conferred upon him the Global Chef Award. In May 2008, he was named "International Famous Master Chef for Chinese Cuisines" and "The International Judge of Chinese Cooking Competition" by the World Association of Chinese Cuisines, Beijing, China.

In addition, he was also named ‘Chef of the Year’ by TIMEOUT magazine, Beijing.

Today, Jereme Leung is a renowned food and beverage concept services consultant. He established Jereme Leung Concepts Limited-J.L.  http://www.jeremeleung.com/JL_mq.html

After his own name to provide food service consulting for top restaurants around the world. He is instrumental in creating the Chinese cuisines served in world famous hotels such as W Taipei’s “Yen” Restaurant, W Guangzhou’s “YanYu” Restaurant, The Dragon Hotel Hangzhou’s “Grand Dragon” Restaurant, Westin Beijing’s “Zen5se” Restaurant, Sofitel Chongqing’s “Jin Yao Xuan” Restaurant are all successful examples of the collaborations between Jereme Leung and world-famous hotel chains in the development of new Chinese cuisine brands.

In 2014, Jereme Leung will collaborate with Hilton International Hotels to create “Ufaa by Jereme Leung”, the first Chinese restaurant in Conrad Maldives Rangali Island introducing the culture of Chinese cuisine to guests at the magnificent and renowned resort.

His influence and the turn-key consulting service his company is providing also found in many other fields. In 2010, he participated in the setting up of the first “Shanghai Tang Cafe” in the world, working with luxury fashion brand “Shanghai Tang” and was invited by COFCO, (Largest food producing company in China) to act as its food service consultant in the Enterprise Brand Pavilion during the Shanghai World Expo 2010.

In 2011, he cooperated with China Eastern Airlines in the “Sky Chef” Project to customize featured dishes for the first-class and business class passengers of the Airlines for their international routes. Due to excellent feedback, Jereme Leung is cooperating with China Eastern Airline once again from 2014 to create new seasons of “Sky Chef” cuisines in next three years.

Also, our company is proud to be working as F&B consultant to design special menus for key note events and special parties of many would famous company.

Since 2011, Jereme Leung has designed a series of Theme Dinners for “L’ Or de Jean Martell”, “Martell Distinction” and “Martell Cordon Blue” under Pernod Ricard group.

In 2013, he designed a special menu for LVMH's high-end Chinese liquor “Wen Jun Wine” appreciation dinner. It was noted as being impressive and unforgettable to all the VIP guests who came to the dinner party. In the same year, he designed a special menu for famous international fashion brand - “Kenzo”, for their new products release conference theme dinner at Shanghai Confucian Temple.

Following the shooting of “People” Program of CCTV Channel 10 in 2009, Jereme Leung participated in the shooting of “A Bite of China” (Episode 5), a large cuisine documentary of CCTV Channel 1 in 2012 and became the cuisine representative for Hangzhou Region.

In the same year, he was also invited by Shanghai Dragon TV and became the first chef guest in the program “Radiant East Star”. He then cooperated with the Discovery Channel to commonly shoot the advertising video of “Food Enlightenment - Creation Revelation”.

In 2013, Jereme Leung accepted the invitation from “Master Chef” Program Group of Shanghai Dragon TV and became the chief judge of “Master Chef” Season 2, determined to create the first food talent show in China and discover more talented and promising catering talents for Chinese Catering Industry.

In 2014, Jereme Leung accepts the invitation of the China Jiangsu Satellite TV “Star Chef Are Here”. He will become one of the judge of this TV show while Jereme Leung Concepts is the culinary consultancy developing the F&B concepts in this TV show.

[LEUNG's] is Chef Jereme’s own used online brand which is launched in www.taobao.com since May 2014. As one of international top chef, he attempts to make an interesting connection between excellent quality food ingredients found throughout China that can be enjoyed at home with simple cooking methods.

In 2007, He launched his first private wine label, Jereme Leung’s Cabernet Sauvignon, collaborating with Tasmania’s Domaine A/ Stoney Vineyard.

From 2005, Leung is the author of three internationally circulated cookbooks “New Shanghai Cuisines” (Chinese version & English version) and “New Beijing Cuisines”.


SOL JOSE VANZI's PHNO PAGE


Photo from Kyle Victor Jose's iPAD
Lifestyle/Food and Arts & Culture columnist of the Manila Daily Bulletin.
Signature title "Timpla't Tikim" EVERY THURSDAY OF THE WEEK.
http://www.mb.com.ph/lifestyle/


Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
http://www.newsflash.org/staff/solvanzi.htm


Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet
office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.


Chief News Editor: Sol Jose Vanzi

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