Shangri-La Hotel, Sydney will celebrate the depth and deliciousness of Filipino cuisine at its annual Philippine Food Festival at its Café Mix from September 16 to 25.
Globally, Filipino cooking is the latest emerging food trend which is fast becoming the darling of diners who crave new and exotic culinary experiences.
Sydney-siders and Filipinos who miss their local cuisine will have the chance to savor colorful and flavorful dishes created by guest chefs from Makati Shangri-La, Manila, namely Rico Celdo Venzon, Athena Blanche Tan Oropesa, and Erma Balaquiao Palanca.
Staying true to the soul of Filipino cuisine, the buffet includes national dishes like Adobong Manok (a rich chicken dish cooked in soy, vinegar and garlic) and crowd pleasers Lechon Kawali Sisig (stir-fried crispy pork) and Kare-Kareng Buntot ng Baka (stewed oxtail in peanut sauce).
As the sweetest finish, Halo-Halo is a perennial favorite offering assorted sweetened fruits topped with shaved ice, leche flan, ube, ice cream and milk, along with Turon (a banana-and-jackfruit spring roll) and Maja Blanca (coconut pudding with sweet corn).
“It’s the perfect time to showcase Filipino cuisine with a creative menu that will be not only familiar to Filipino diners, but also an adventure for those looking to discover a colorful cuisine influenced by its tropical climate,” says Shangri-La Hotel, Sydney’s Head Chef Bo Sorensen.
To honor the 70 years of collaboration between Australia and the Philippines, Shangri-La Hotel, Sydney will donate $2 for every person who dines at the festival to Operation Restore Hope.
The Philippine Food Festival is presented in partnership with Philippine Airlines and The Philippine Department of Tourism.
The buffet lunch is available from noon to 2:30 p.m. at $57 per person. The buffet dinner is available from 6 to 10 p.m. at $82 per person. For more information, visit http://www.shangrila.com/sydney.