|Cebu pork belly lechon|
It's been over 20 years since I left the motherland and moved to my new home Sydney. But my love for the Philippines and its culture will never fade. This may sound bias but the delicious comfort of Filipino cuisine never fails to bring joy to my heart. From the sizzling sensations of sisig to the sweet cool delight of halo-halo, Philippine food no doubt rocks!
It's that time of the year again when Shangri-La Sydney kicks it off with Philippine Food Week! I was invited along with other food loving people to try Shangri-la Sydney's Philippine Food week buffet. Here's what to expect from the buffet including some highlights:
|Bopis (Pork innards cooked in vinegar and radish)|
|Pata humba (Pork hock braised in sweet soy sauce)|
|Adobong kankong (Water spinach cooked in shrimp paste)|
|Tokwa't baboy (Fried tofu and pork)|
|Embotido (Minced pork wrapped in Crepinette) and banana ketchup|
|Lumpiang sariwa (Fresh vegetable spring roll)|
|San Miguel beer|
|Ihaw--ihaw (Grilled bbq dishes: pork skewers, chicken bbq skewers, chicken inasal, baby back ribs, lamb chops and boneless beef ribs)|
|Chocolate fountain station|
|Turon (Banana and jackfruit spring roll)|
|Puto (steamed ground rice cakes)|
|Sans Rival slices|
I can confirm that the Kare Kare here is legit! The oxtail meat was totally tender and the veggies including banana blossom were perfectly cooked. The peanut and annatto based sauce was creamy with light sweetness. Try it with a bit of bagoong (sweet shrimp paste) to give the sauce a flavour lift.I really enjoyed their version of sizzling lechon kawali sisig (sizzling fried pork belly pieces). Some chilli was used for some mild heat. The balance of sour and salty flavours was nice for cutting through the pork belly and pig's cheeks meat.
The dinuguan was also a hit at our table. For those of you who love English black pudding, this pork dish with blood jelly based sauce is a must! The chilli pepper and vinegar in the dish perfectly cuts through the rich elements of this dish.
The Kilawing tanguige (Spanish mackarel) was amazing! It's a Philippine ceviche where the raw mackarel is cooked in citrus juice and vinegar. I just adore its freshness and delicate textures.
|Crackling from the pork belly lechon|
The Philippine lechon (suckling pig) is my ultimate favourite Filipino dish. It's my first time to try a rolled pork belly version of it, which hails from the city of Cebu. Cebu is known to have the tastiest lechon in the Philippines. This version doesn't even require the usual lechon sauce as the fatty tender meat is packed with flavour from the garlic herb stuffing. It is said that it closely resembles Bali's babi guling. The crackling was gloriously crispy.
Last but not least is the "make your own halo-halo" station!! No Filipino buffet is complete without halo-halo. No rules, anything goes with what you want to put in this sweet shaved ice delight. As long as you finish off your creation with ube (purple yam) ice cream and leche flan on top!
The Philippine Week buffet will run from 2 October 2015 to 10 October 2015 at Café Mix. Buffet lunch will be available at $55 per person from Monday to Friday, noon to 2:30pm, and from 12:30pm to 2:30pm on Saturday and Sunday. The buffet dinner is available all week from 6pm to 10pm for $75 per person.
Ramen Raff was invited at Café Mix as a guest of Shangri-La Sydney.
Level 1, 176 Cumberland Road
Sydney NSW 2000
Phone: 02 9250 6260