This luxury hotel by the bay consistently comes up with interesting events that put it ahead of similar-class hotels in the metropolis. Be it the launch of a new exhibit in its Of Art and Wine Series or a culinary festival in any of its F&B outlets, people flock to the hotel as if it were a magnet.
Not too long ago, Conrad Manila unveiled its first exhibit for the year—the 33rd edition of its acclaimed Of Art and Wine Series. Featuring the masterpieces of five prominent artist-architects, the display invites guests into a thought-provoking exploration of form, space, and human interaction. The featured artists are Cocoi Base, Gab Brioso, Almi Domingo, Walther Ocampo, and Robin Ravago, all members of The Authenticity Zero Collective (TAZC).
With the theme “Machine of Thoughts,” the exhibit breaks conventional artistic boundaries through non-representational expressions. Each artwork stands as an autonomous creation while contributing to a larger, evolving dialogue—a metaphorical machine generating new concepts and ideas. Viewing the art pieces challenges guests to reassess preconceived frameworks, biases, and attachments to historical or cultural narratives.
When I took a closer look at each of the 53 dynamic works of art on display at the hotel’s Gallery C, I had to let my mind work overtime to fully understand the meaning of each piece. Because of the works’ aesthetic appeal, I found them beautifully intriguing as I delved deeper into each piece’s message. The artists, being architects themselves, showcase their expertise through their artistic discipline, which makes each of their works uniquely different from those of the usual gallery exhibits.
“Machine of Thoughts” runs until March 8, and each thought-provoking work of art is available for purchase.
Another delightful event Conrad Manila introduced recently is its Chinese New Year Menu at the very popular restaurant, China Blue. Expertly put together by its executive Chinese Chef Eng Yew Khor, the delectable menu is definitely fit for royalty.
The appetizer consists of raw salmon with mixed fruit and crispy silver bait, citrus lemon sweet and sour sauce, deep-fried lobster salad, and gold ingots of wonton with passion fruit dressing, combined with suckling pig. The very attractive dish presentation made me want to reach for it right away, but since I’m allergic to shellfish, I was content with the bite-sized, super crispy “lechon.”
The hot soup, served in a large pot with a burning candle below it, is Braised Crab Meat and Seafood with Sea Cucumber and Golden Sea Moss Broth. Unfortunately, I had to pass on this one because of my allergy.
I enjoyed the main course, which included roasted sesame duck with wild black pepper barbecue sauce, steamed live garoupa with minced pork and pickled choy sum soy sauce, and preserved duck meat and liver sausage. They also served braised abalone, dry oyster money bag and mushroom with black garlic sea moss sauce, and crispy dry scallop.
Of course, the best part of the meal for me was the dessert. It was Chilled snowbird nest almond ice cream with strawberry jello, and salted caramel brown sugar nian gao with banana. This last item is similar to our “turron,” but the banana is enclosed in a very tasty and delicately crispy nian gao wrapper.
More information on Conrad Manila’s “sparkling gem” events is available at +632 8833 9999 or www.conradmanila.com.
For feedback, I’m at bobzozobrado@gmail.com