Festival-goers will discover the vibrant flavours of Taiwanese cuisine through dishes created by Guest Chef Geoff Yu from Shangri-La’s Far Eastern Plaza in Taipei and Chef Max Wang from Shangri-La’s Far Eastern Plaza Hotel, Tainan.
An authentic menu of flavoursome dishes will take centre stage, including Lu Rou Fan, a fragrant, braised minced pork on steamed rice, and Niu Rou Mian, the renowned beef noodle soup.
The bountiful buffet of hot and cold stations will brim with celebrated Taiwanese dishes like Poached Squid with Taiwanese-Style Tomato Dressing and Southern-Taiwanese-Style Deep-Fried Whole Fish Onion, Pepper, Mushrooms and Coriander with Sweet and Sour Sauce.
Shangri-La Hotel, Sydney’s Head Chef Bo Sorensen, who reinvented Café Mix’s Shayan Quarter with a unique, modern approach to Asian classics, is excited to present the hotel’s first Taiwanese Food Festival.
“I am delighted to be collaborating with two maestros of Taiwanese food, Chef Yu and Chef Wang, to bring to Sydney the authentic tastes of Taiwan, bursting with colours, texture and flavours,” Chef Sorensen said.
The festival pays homage to Taiwan’s snack and street food, which offers a variety of ever-changing options, reflecting the country’s kaleidoscope of stories, culture and traditions.
The Taiwanese Food Festival is presented in partnership with Taipei Economic and Cultural Office Sydney, Friends of Taiwan in Australia and the World Federation of Chinese Traders Association.
The buffet lunch is available from noon to 2:30pm at $55 per person. The buffet dinner is available from 6 to 10pm at $85 per person. For bookings, call (02) 9250 6000 or email email@example.com. For more information, visit www.shangri-la.com/sydney.