With a sweeping view of Manila Bay, meals at the Conrad Hotel’s Brasserie on 3 offer one of the most dramatic dining experiences in the metropolis.

The breathtaking vista plays the perfect backdrop to the well-thought-out, meticulously planned menu by the hotel’s German executive chef Thomas Jakobi.

At the Brasserie, situated right beside the open kitchen is an especially appointed table where chef Thomas himself cooks and hosts parties of up to 10 guests, wowing them with his own personal creations.

I had the privilege of enjoying his food with my friends. His cuisine is unique and completely his own.

Each dish mirrors the many countries he has lived in, worked and traveled; the world in a plate, consisting of the finest sustainable ingredients.

Each course we had was a work of art, like a painter’s canvas, visually playful. Jakobi’s cuisine is modern yet, in many aspects, also classical. His flavors were developed yet light, seasoned right and easy to eat.

I find his style quite entertaining, particularly the attention he gives to the smallest detail. Before or in between each course, either a slice of fruit gelatin or a little drink was served. The little concoctions served as a palate cleanser as well as a refreshing prelude to the next dish.

Glorious Focaccia

We commenced our meal with glorious Focaccia served with an assortment of dips—too difficult to resist. We had to control ourselves from overindulging, but afterwards made a quick stop by the lobby bakeshop to buy Focaccia to take home.

Then came the whimsically plated Marinated Blue Label Salmon, Cranberry Paper with honey-dill sauce and red algae. The salmon was rich, and everything in the plate went well with each other.

This was followed by Sustainable Prawns, Radish Fumet, Uni, Crisp Paella Sheet, Shojin Dashi Custard and Intense Soy; it was an umami explosion, with various flavors coming together in a medley of textures.

Of the dishes served, I found the Cod Fish sous vide and the Fire-Roasted Aubergine Gnocchi and Black Sesame Fluid the most comforting. The cod melted in the mouth, while the charred flavor from the Aubergine Gnocchi added a delightful smokiness. The sesame fluid, meanwhile, gave it a distinct nuttiness.

 

Precise instructions

The Lemon Grass Sorbet with CO2-Gin Tonic Lime served its purpose by cutting through our overworked taste buds. The scent of lemongrass wafted through the air, carried by the smoke from the dry ice underneath our sorbet bowls.

The sorbet was put together before us and theatrically presented by Jakobi. It was a treat to have chef Thomas come to our table each time to either present and/or finish a dish. He gave precise instructions on how to best enjoy each one of his creations.

Even with a full stomach, it was hard to resist the Wagyu Rib Eye MB5, mustard-molasses, caramelized onion, organic corn and carrots. It was one of the best steaks I have ever had, not just for the meat per se (which was juicy and tender and excellent) but for how the sauces, the vegetables—the manner in which each component was prepared and cooked—blended together into one perfect bite.

The dessert, Chocolate Dome Caraibe 66%, Crunchy Hazelnut and Milk Ice Cream, was every chocoholic’s dream come true. Chocolate from smooth to crunchy, from milk to dark, aptly capped our one-of-a-kind dining experience.

Jakobi gives credit to the work environment at Conrad, where he is allowed to cook as his heart pleases. He believes the Philippines is well on its way toward becoming the next paradise for food lovers the world over.

Call 8339999.