Philippine Food Week @ Shangri-la Sydney

Good Food Month brings many opportunities to celebrate the culinary diversity we have in Sydney. As part of Let’s Lunch! series, Sydney’s Shangri-La Hotel  is presenting the 2013 Philippine Food Week festival with a smorgasbord of tasty dishes at Café Mix.

Hosted by the Philippine Department of Tourism, Chefs Genaro Sanchez Del Prado, George Hallasgo Mediante and Michael Ramos from Makati Shangri-La, Manila have prepared a delectable authentic Filipino fare with dishes that will be on rotation during the festival.

Green Mango with Bagoong (L), Adobong Eggplant (M)
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Kangkong na may suka at toyo, Swamp Cabbage & Embotido Minced Pork
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Blue Marlin Inasal, Grilled Blue Marlin with Anatto Oil
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Kare-Kare, Stewed Oxtail in Peanut Sauce
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Sinigang sa Miso na Lapu-Lapu, Grouper Sour Broth with Miso
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Ihaw-Ihaw Lamb Rump & Beef Ribs
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Pusit Bicol Express, Squid with Chilli & Coconut Milk
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Callos Ox Tripe & Ox Feet Menudo
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Estofadong Dila, Slow Cooked Ox Tongue in Tomato Sauce
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Pata Humba, Pork Knuckle in Sweet Soy Sauce
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Suwan na Tahong, Steamed Mussels in Ginger Broth
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Pancit Palabok, Rice Noodle with Smoked Fish & Shrimp Sauce
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Lechon Kawali, Crispy Pork Belly
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Philippine Food Week
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Sisig (top left)
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Halo Halo & Chocolate Fountain
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Taro Dessert
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Leche Flan, Caramel Custard
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The food is representative of the northern regions of the country and the flavours are in essence savoury with a combination of sweetness, citrus and a touch of spice. Seafood, pork, beef, lamb and less common cuts of meats such as oxtail, ox tripe and pork knuckle feature on the menu. Root vegetables such as taro are common and you’re best to sample small portions in order to enjoy the diversity of flavours and textures.

Top picks include the zingy oyster ceviche, Kare-Kare Stewed Oxtail in peanut sauce and Blue Marlin with Anatto oil. The go-to dish is the sisig, a mixture of various cuts of pork (jowl, ear, snout, tongue), with spices such as garlic, ginger, peppers, Filipino soy sauce among other ingredients. The chef prepares it on demand. The dish is crunchy, tasty with a touch of heat. Sisig is a popular dish in the Philippines that goes down well with an icy cold beer that cuts through the oiliness. For dessert, treat yourself to the Halo-Halo station and make your own combination of shaved ice, sweet beans, jellies and fruits topped with evaporated milk.

Philippine Food Week at Café Mix runs daily between 1st and 15th October 2013. Buffet lunch is open from 12.30pm to 2.30pm for $48 per person. Buffet dinners run from 6pm to 10.30 pm for $75 per person. For bookings, call (02) 9250 6206 but be quick. This is an international foodie event you won’t want to miss.

Kain tayo!

Café Mix
Shangri-la Hotel Sydney
176 Cumberland St
The Rocks, NSW 2000

Cafe Mix on Urbanspoon

This article is posted on Gourmantic.com. All rights reserved. Copyright © 2014

Philippine Food Week @ Shangri-la Sydney was last modified: June 5th, 2014 by Corinne

Corinne

Corinne is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards for 2013 and several cocktail competitions. She is also named in the Australian Bartender Most Influential List for 2013.
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