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Shangri-La Hotel Sydney Presents Sichuan Food Festival

March 30, 2017 Dining No Comments Email Email

Sydneysiders will be enthralled by the uniquely aromatic and pungent flavours at the inaugural Sichuan Food Festival at Café Mix from 6 to 13 April 2017.

Spice is life in Sichuan, which is considered to be one of the eight great cuisines of China. Food lovers will revel in the hot-and-spicy aromas of Sichuanese cooking by guest chefs Li Tok Fan and Yu Guang Peng of Shangri-La Hotel, Chengdu.

A bountiful buffet of authentic dishes will include Dan Dan Noodles, Steamed Fish with Fresh Sichuan Peppercorn, Kung Pao Chicken and simmered Mandarin Fish in Spicy Chilli Oil, to name a few.

Sichuan’s bustling food scene is characterised by a love for zesty green and red Sichuan peppers, which is a distinctive spice that produces a numbing sensation.

A Sichuan noodle station will be complemented by a variety of hot and cold dishes, such as Black Ear and Abalone Mushroom Salads in Spicy Sauce, vinegar-infused Jellyfish Head Salad and Braised Pork Ribs with Smoked Bamboo Shoots.

Guests will savour the Sweetened Glutinous Rice Dumpling stuffed with Sesame Paste in Rice Wine Soup from a delectable dessert station overflowing with sweet treats.

Shangri-La Hotel, Sydney’s Head Chef Bo Sorensen, who introduced a modern take on Asian classics, is thrilled to present the hotel’s first Sichuan Food Festival.

“Chef Lee Tok Fan and Chef Yu Guang will showcase the versatile tastes, textures and numbing peppers of Sichuan cooking, which has fast become a star on the global food scene,” Chef Sorensen said.

The Sichuan Food Festival is presented in conjunction with Xiamen Airlines and The Chinese Consulate of Sydney.

The Festival also features the sumptuous seafood selection for which Café Mix is known. The buffet lunch is available from noon to 2:30 p.m. at AUD 55 per person. The buffet dinner is available from 6 to 10:30 p.m. at AUD 85 per person. For bookings, call (02) 9250 6000 or email For more information, visit

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