Shangri-La Hotel, Sydney is bringing together a collection of award-winning chefs, both local and international, to make the October food festival the biggest the hotel has ever seen. The hotel will host three high-end events in conjunction with the Sydney Morning Herald Good Food Month 2013, formerly known as Crave Sydney.
Shangri-La Hotel, Sydney’s collection of chefs includes the Tourism Accommodation of Australia’s 2013 NSW ‘Chef of the Year’ Bo Sorensen and Timeout Beijing’s 2012 ‘Chef of the Year’ Matthew McCool. They will display their culinary skills this October to offer the largest and most diverse gourmet experience the hotel has ever showcased. The hotel will also welcome three guest chefs from the Philippines for their annual food festival.
Good Food Month at Shangri-La Hotel, Sydney is designed to offer guests unique experiences with global flavours that highlight the chefs’ innovative cooking style and new techniques.
Altitude Restaurant on Level 36 will re-open its doors for the only time throughout the year for Friday lunch as part of the Let’s Do Lunch restaurant promotion. Award-winning Chef Matthew McCool will present a set lunch, including ‘Chicken Pot Au Feu’, with a glass of Brown Brothers wine, Coopers beer or sparkling water with tea and coffee for $38 per person. Additional drinks, side dishes and dessert are also available for guests wanting to make the most of their Friday afternoon.
Café Mix at Shangri-La Hotel, Sydney will again host the annual Philippine Food Festival, which attracted 1,400 diners in 2012. In partnership with the Philippine Department of Tourism, the two-week-long festival will showcase authentic Filipino cuisine by three guest chefs from Makati Shangri-La, Manila. The guest chefs will work alongside Shangri-La Hotel, Sydney’s Executive Chef Steven Krasicki and Executive Sous Chef Bo Sorensen to develop a lavish spread from the tropical island featuring traditional cuisine, such as Kare-Kare, Pork Sisig, Chicken Inasal and much more. The lunch buffet is available for $48 per person and dinner buffet is at $75 per person from 1 to 15 October 2013 as a part of Good Food Month’s World Dinners promotion.
Foodies looking for a decadent indulgence are invited to experience pastry innovator Anna Polyviou’s sweet sampler at the Lobby Lounge. This treat is available nightly from 6 p.m. for $20 throughout October and includes a chocolate delice, passionfruit curd, salted caramel, roasted hazelnut and thyme pear and a strawberries ‘n’ cream lollipop. Let’s Do Dessert is one of the festival’s most popular promotions, which attracted more than 1,000 people to Shangri-La Hotel, Sydney’s Lobby Lounge last year.
To secure a seat at Shangri-La Hotel, Sydney’s Good Food Month promotions, please call (02) 9250 6123 for Let’s Do Lunch at Altitude Restaurant, (02) 9250 6206 the Philippine Food Festival at Café Mix or email firstname.lastname@example.org. To reserve a table for Let’s Do Dessert, please call (02) 9250 6144 or email email@example.com.
To engage with Shangri-La Hotel, Sydney online, please visit www.facebook.com/shangrilasydney, www.twitter.com/shangrilasydney or use the hashtag #shangrilasydney.
Hong Kong-based Shangri-La Hotels and Resorts currently operates over 95 hotels with a room inventory of over 40,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, Hong Kong, Indonesia, Malaysia, Myanmar, Saudi Arabia and Sri Lanka. For more information, please visit www.shangri-la.com