Food enthusiasts will revel in the delicious depths of Northern Thai cuisine as the inaugural Taste of Thailand Food Festival makes its debut at Café Mix from 20 to 29 April 2018.
Guests will savour an array of colourful, yet mellow flavours expertly created by guest chef Pawitra In-Eya of Shangri-La Hotel, Chiang Mai, Thailand, who has flown in for the festival.
Head Chef Aum of the recently opened Moon restaurant in Darlinghurst will join the festival with his signature dishes that blend the best of both European fine dining and traditional Thai gastronomy.
Sydneysiders will enjoy authentic dishes, including Kao Soi Beef Cheek, Steamed Seabass with Chili Lime Sauce, 72 Hour Braised Ribs and Northern Curry Noodle Soup, a popular dish that originated in Chiang Mai.
The dessert station boasts the sweetest of finishes, featuring authentic Thai delicacies, including Mango Sticky Rice and Water Chestnut with Coconut Milk.
With its incredibly lush landscape, Northern Thailand has a vibrant history and is blessed with an abundance of freshwater fish, tropical fruits and creative cooks.
Shangri-La Hotel, Sydney’s Executive Chef Hemant Dadlani is excited to host the hotel’s first festival focusing on Northern Thai food.
“The taste of this region relies on a wealth of rich spices and fresh herbs which act as the foundation of the vast depth in flavour. Our guest chefs will showcase aromatic dishes for which Northern Thai culture is known,” Chef Dadlani said.
“Taste of Thailand” is presented in partnership with Tourism Authority of Thailand and Thai Airways International.
Taste of Thailand festival is from 20-29 April, 2018 at Café Mix. The buffet dinner is available from 6.00 pm – 9.30 pm at $65 per person. Friday and Saturday night buffet, including seafood is at $85 per person. Saturday and Sunday buffet lunch is available noon – 2.30 pm at $65.00 per person. For bookings, call (02) 9250 6000 or send an email to firstname.lastname@example.org. For more information, visit www.shangri- la.com/sydney.
Images Chiang Mai dining (Source Mark Harada)
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