Two chefs, one table at Conrad

MANILA, Philippines - There was an air of reverence and concentration in the open kitchen of Conrad Manila’s Brasserie on 3 that night a few weeks ago. Madrid Fusion Manila had just wrapped up next door and visiting Michelin-star chef Tony Yoo, looking every bit like a K-pop star, was over at Conrad for one night only.

It’s one night in the hotel’s series of Chef’s Tables featuring world-renowned chefs, but this time it was two chefs: Yoo and Conrad executive chef Thomas Jakobi.

The night featured a six-course dinner menu with the chefs alternating each course. Yoo is known for his 24 Seasons restaurant in Seoul, whose dishes are inspired by temple cuisine using seasonal, organic ingredients and traditional fermented condiments. His plates looked modern and anything but Korean, yet you tasted his origins in every single one of them — from the kimchi droplets around the crab and lobster to the bean paste in the beef tenderloin.

Yoo says, “Instead of patronizing artificial flavors, we proudly use traditional Korean fermented sauces and pastes in seasoning our food. This practice is done to help start a healthy food culture that provides a sense of seasonal change and nature.”

Jakobi, who conceptualized the Chef’s Table series, is the chief curator of Brasserie on 3’s a la carte menu. “We provide diners appetizing creations that are mostly organic and feature locally and sustainably sourced ingredients. Sharing the kitchen with chef Yoo is a great opportunity for us to continue fun and innovative dining experiences for all.”

The dinner started with Jakobi’s amuse bouche of marinated salmon with crispy chicken skin, prawn and paella and foie gras on corn sauce. Yoo followed this with steamed lotus root with sesame sauce and lotus root powder, a variation of a Korean favorite.

This was followed by a light broth of pork ribs with ginseng and wolfberries. Then it was crab and lobster wrapped with cucumber — my favorite for the night for its seaweed and kimchi sauce. This was followed by a palate-cleansing sorbet and then another modern dish with a hint of Korean: Tojang seui ya myeok is a specially marinated beef tenderloin in bean paste. Jakobi closed the night with a chocolate dome with crunchy hazelnut and milk ice cream. 

One chef creating a special dinner menu for guests is a guaranteed memorable night — but two chefs? It’s the stuff of gastronomic dreams.

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For inquiries on Conrad Manila’s Chef’s Table at Brasserie on 3, call 683-3913, log on to www.conradhotels.com/manila. 

Visit the author’s travel blog at www.findingmyway.net. Follow her on Instagram and Twitter @iamtanyalara.