Kare-Kare, Pork Sisig, Chicken Inasal and much more to excite your palate.
The Philippine Food Festival buffet is available from 1st - 15th October.
Buffet lunch from 12pm - 2.30pm on Mondays to Fridays and 12.30pm to 2:30pm on Saturdays and Sundays at $48 per person.
Buffet dinner from 6pm - 10.30pm at $75 per person.
For reservations, call (02) 9250 6206 or email dine.slsn@shangri-la.com.
(info source)
I've been told that the Chefs from Shangri-la Hotel Manila are cooking it up for us here in Sydney.
I'm unable to participate in this festival at this time (how sad!) but a friend of mine has made reservations and was sent the sample menu and it looks good. See below:
APPETIZER
Embotido (Minced Pork wrapped in Crépinette)
Lumpiang Sariwa (Fresh Vegetable Spring Roll)
Kilawing Tanguigue (Spanish Mackarel Ceviche)
Tokwa’t Baboy (Bean Curd and Fried Pork with Soy Sauce Vinaigrette)
Adobong Talong (Eggplant cooked with Soy sauce, Garlic and Vinegar)
Green Mango with Bagoong (Green Mango with Shrimp Paste)
Itlog na Maalat na may Kamatis (Salted egg with Tomato)
Kilawing Talaba (Oyster Ceviche)
SALAD
Kangkong na may suka at toyo (Swamp cabbage with Soy vinaigrette)
Inihaw na Talong (Roasted Eggplant)
Ensaladang Inasal na Manok (Chicken Inasal Salad)
Atchara (Pickled Young Papaya)
Macaroni and Ham Salad
Puso ng Saging “Kilawo” (Banana Heart with Coconut Milk)
Pepino Salad (Cucumber in sweet and sour vinaigrette)
Ensaladang Okra (Lady Finger Salad)
Ensaladang Togue (Bean Sprout Salad)
SOUP
Papaitan (Ox Tripe and Ox Feet Soup)
Monggo at Hibi (Green Monggo Soup with Dried Shrimp)
Bulalo (Beef Shank Soup)
Sari-Sari Lamang Dagat na Pochero (Seafood Pochero)
ACTION STATION
Sisig (Stir Fried Crispy Pork)
Pinaputok na Maya-Maya (Red Snapper Wrapped in Banana Leaf)
IHAW-IHAW
Lamb Rump , Beef Ribs , Chicken Wings Inasal
SAWSAWAN (Condiments)
Soy Sauce, Vinegar, Barbecue Sauce, Bagoong, Mang Tomas
MAIN COURSE
Pusit Bicol Express (Squid with Chilies Coconut Milk)
Pusit Gambas Style (Garlic Squid cooked in Olive Oil)
Estofadong Dila (Slow cooked OX Tongue in Tomato Sauce)
Kare-Kare (Stewed Ox Tail in Peanut Sauce)
Pinakbet (Vegetables cooked in Shrimp Paste)
Guinataang Kalabasa at Sitaw (Pumpkin and Squash cooked in Coconut Milk)
Suwam na Tahong (Steamed Mussel in Ginger Broth)
Pata Humba (Pork Knuckle cooked in Sweet Soy Sauce)
Lechon Kawali (Crispy Pork Belly)
Callos (Ox Tripe and Ox Feet Menudo)
Adobong Manok (Chicken cooked in Soy, Vinegar and Garlic)
Bulalong Kaldereta (Veal Stew in mildly spiced tomato sauce)
Pancit Palabok (Rice Noodle with Smoked fish and Shrimp Sauce)
Blue Marlin Inasal (Grilled Blue Marlin with Anatto Oil)
Adobong Pusit at Talong (Squid Cooked in Vinegar and Garlic)
Sinigang sa Miso na Lapu-Lapu (Grouper with Sour Broth with Miso)
DESSERT
Matamis na Saging at Sago (Banana and Tapioca Pearls cooked in Palm Sugar)
Fruit Salad (Mixed fruits with Cream and Condensed Milk)
Buko Pandan (Young Coconut with Screw Pine Jelly)
Brazo de Mercedes (Meringue Roulade filled with Vanilla Custard)
Crema De Fruta (Vanilla Sponge Layered with Mixed Fruits and Cream)
Guinataang Mais (Glutinous Rice cooked in Coconut Milk with Sweet Corn)
Guinataang Halo-Halo (Glutinous rice ball with sweet potato, yam, taro, banana in coconut milk)
Maja Blanca (Coconut Pudding with Sweet Corn)
Ube Halaya (Purple Yam Pudding)
Turon (Banana and Jackfruit Spring Roll)
Leche Flan (Caramel Custard)
Dila-Dila (Sticky Rice with Sugar and Sesame Seeds)
Halo-Halo Station (Assorted Sweetened Fruits topped with Shaved Ice, Leche Flan and Ube Ice Cream and Milk)
If you have time, make a reservation and come to Cafe Mix of Shangri-la Hotel Sydney to enjoy the Philippines' hearty and delicious dishes.
