NSW—The Shangri-La Hotel in Sydney hosted the 5th Annual Philippine Food Festival between 8 and 16 September. The Filipino dishes were prepared by guest chefs Jovelyn Adra, Clayford Manuel and Charie Carmel Ferolin from Shangri-La Hotel, The Fort in Manila. Jade Cadelina shared his photos of the event.

Known as the ‘original fusion cuisine’, Filipino food came in an array of colourful flavours created by guest chefs Jovelyn Adra, Clayford Manuel and Charie Carmel Ferolin of Shangri-La at the Fort, Manila who have flown in for the annual food festival.

Sydney-siders have spoiled their taste buds with delectable Filipino dishes, including Sisig, Lechon, Chicken Inasal and Adobo, an ubiquitous dish found in every household in the Philippines.

Philippine Food Festiva in Sydney 7
An assortment of desserts — Leche Flan, Brazo de Mercedez, and Maja Blanca (Photo by Jade Cadelina)

The dessert station boasted an indulgent finish, featuring authentic Filipino sweets, including Leche Flan, Buko Pandan and Pichi-Pichi.

With more than 7,000 islands, the Philippines has a colourful history and blessed with an abundance of seafood, tropical fruits and creative cooks.

Shangri-La Hotel, Sydney’s Executive Chef Hemant Dadlani was pleased to celebrate a moving feast and host the hotel’s fifth Philippine Food Festival at Café Mix.

“The taste of Filipino food relies entirely on acids and sweetness, perhaps more than any other cuisine. Our guest chefs from Shangri-La at the Fort, Manila have showcased flavourful dishes which truly captivate the essences for which Philippine culture is known,” Chef Dadlani said.

Philippine Food Festiva in Sydney 9
Shangrila chefs (Photo by Jade Cadelina)

The Philippine Food Festival was presented in partnership with Philippine Airlines and the Philippine Department of Tourism.

Café Mix has fast become known as a home for international food festivals and a sumptuous seafood selection.

Here’s a list of Filipino dishes and delicacies that was offered at the buffet lunch and dinner:

Salads and Appetisers

(Minced Pork wrapped in Crepinette)

pCloud Premium

Lumpiang Sariwa
(Fresh Vegetable Spring Roll)

Kilawing Talaba
(Osyter Ceviche)

Kilawing Lato
(Seaweed Ceviche)

Tokwa’t Baboy
(Bean Curd and Crispy Pork Belly with Soy Sauce Vinaigrette)

Adobong Kangkong
(Swamp Cabbage in Adobo Vinaigrette)

Mannggang Hilaw at Bagoong
(Green Mango with Shrimp Paste)

Itlog na Maalat na may Kamatis
(Salted Egg with Tomato)

Inihaw na Talong na may Kamatis at Sibuyas
(Roasted Eggplant with Tomatoes and Onions)

Ensaladang Okra at Bagoong
(Lady Finger with Shrimp Paste)

Ensaladang Pusit
(Squid Salad)

Ensaladang Labanos
(Pickled Raddish)

(Pickled Young Papaya)

Onion, Tomato and Cucumber Relish

Action Station

Lechon Kawali Sisig
(Stir Fried Crispy Pork)


(Pork Blood Stew)

Sabaw na Halaan
(Clam Soup)

(Beef Shank Soup)

Tinolang Manok
(Chicken Broth flavored with Ginger)

In Baskets

Chicharon Bulaklak
(Deep Fried Pork Intestines)

Pork and Shrimp Rolls

Spicy Vinegar Sauce

Carving Station

Cebu’s Boneless Lechon Belly
Roasted Ribeye
Roasted Tuna Belly
Pinaputok na Apahap
(Baramundi wrapped in Banana Leaf)


Pork Barbecue Skewer
Chicken Barbecue Skewer
Chicken Inasal
Baby Back Ribs
Lamb Chops
Boneless Beef Ribs “Tagalog”

Sawsawan (Condiments)

Soy Sauce
Barbecue Sauce
Mang Tomas
Shangri-La Hotel, Sydney
Philippine Food Week

Main Course

Kare-Kareng Buntot ng Baka
(Stewed Oxtail in Peanut Sauce)

Dila ng Baka Caldereta
(Slow-cooked Ox Tongue in Tomato and Liver Sauce)

Sinigang sa Miso na Lapu-Lapu
(Grouper in Sour Broth with Miso)

Pata Humba
(Pork Knuckle cooked in Sweet Soy Sauce)

Sari-saring Lamang Dagat Pochero
(Seafood Stew cooked in Tomato Sauce)

Adobong Manok
(Chicken cooked in Soy, Vinegar and Garlic)

Inihaw na Pusit
(Grilled Squid with Tomato and Onion Stuffing)

Bistek Tagalog
(Beef Steak Tagalog)

Guinataang Kalabasa at Sitaw na may Alimasag
(Pumpkin and Legumes with Blue Crabs cooked in Coconut Milk)

(Mixed Vegetables cooked in Shrimp Paste)

Shangri-La Hotel, Sydney
Philippine Food Week


Leche Flan
(Caramel Custard)

Buko Pandan
(Young Coconut with Screw Pine Jelly)

(Steaned Cassava Root rolled in Grated Coconut)

Brazo de Mercedes
(Meringue Roulade filled with Vanilla Custard)

Maja Blanca
(Coconut Pudding with Sweet Corn)

(Steamed Sticky Rice, Brown Sugar and Lye Water)

(Steamed Ground Rice Cakes)

(Banana and Jackfruit Spring Roll)

(Glutinous Rice cooked in Coconut Milk and Coconut Cream Caramel)

(Glutinous Rice rolled in toasted Sesame Seeds and Grated Coconut)

Ginataang Mais or Ginataang Bilo-Bilo

Halo-Halo Station
(Assorted Sweetened Fruits topped with Shaved Ice, Leche Flan, Ube, Ice Cream and Milk)

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  1. why cant they do this in melbourne???just like anything else, ie cebu pacific flight, we missed out w/ this type of innovation.

  2. Many years ago, there have been similar food festivals in Melbourne initiated by the Philippine Consulate of Victoria.


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