Sticky chilli caramel pork belly baogers with sriracha mayo … sounds like a mouthful, and so it is. This rice-flour pocket bun starter is one of the most popular options on head chef Bo Sorensen’s Shayan Quarter menu at Shangri-La Hotel Sydney’s Cafe Mix. It’s an unusual concept to have an alternative list of dishes at a busy all-day hotel restaurant; most diners would usually opt for the substantial buffet spread but there is good value and much flavour to be had in Sorensen’s hybrid creations. Based on typical Asian street food, and designed to share, there are noodles, wok-fried dishes, robata and charcoal barbecued fish and meat, Japanese and Indonesian-style curries, and slowroasted goat or pork chopped and tossed into softshelled tacos with pickled chilli and crispy-crunchy lettuce. The shake-‘n’-plate of spicy, sweet and sour green papaya salad comes in a plastic bag to be tossed at the table. Even the Filipino fruit dessert of halo halo gets a look-in, although Sorensen has skilfully deconstructed the ingredients into something less like a fiesta on a plate than is the Manila norm. This clever award-winning chef has brought a real buzz to Cafe Mix; do try to book a table with an equally tempting harbour view. More: shangri-la.com/sydney.