LOVES

The Weekend Australian - Travel - - Travel & Indulgence -

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.

SU­SAN KURO­SAWA

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