Executive Pastry Chef Miko Aspiras is one of the Philippines most honoured Pastry Chefs – with over eleven years’ experience he has gained notoriety in achievements such as Tatler Philippines Best Pastry Chef 2018, Semi-Finalist at the Valrhona C3 Asia Pacific 2018, Forbes Asia Magazine 30 under 30 most influential 2018, World Gourmet Summit 2016, Featured Speaker at Madrid Fusion 2016 and ESQUIRE Magazine Philippines Chef Of The Year 2015.
Miko has held esteemed roles at Edsa Shangri la, Resorts World Manila, Raffles Fairmont Makati and he now brings his wealth of knowledge and experience to the Hilton, Sydney as Executive Pastry Chef. He also remains consulting ambassador to the Tasteless Food Group (Philippines).
Dessert Connoisseurs will undergo an explosion of the senses as they travel through an epicurean journey of Tamis Alat Asim (English form: Sweet Salty Sour) with a delightful introduction to the unfamiliar world of Philippine desserts.
The Sports and Gaming space of St George Maso in Mortdale is the setting for its family dining area on the upper floor. There’s a warehousing feel to the table configurations though perfectly aligns with the residential area the space is nested in. They emphasis family friendliness and the menu is contemporary where diners at the Food Blogger Australia and Point Dot Media event were taken on an international flavour tour as highlights from their menu were showcased.
It’s Neutral Bay’s newest series of monthly comedy event nights. The Funny Flamingo launched 29th July in partnership with LaughMob. Edge 96.1 alum, Sean Michaels was MC for the night with a line up of comedy star power:
Harry Jun (Sydney Fringe)
Jake Howie (NZ/ UK)
Nat Demeana (Comedy Zone/ Triple j)
Bri Ellen (What She Said)
Marty Bright (Doof Comedy Jam, Comedy Store) + A special guest from Hong Kong!
The Vietnamese re-telling is one hot mess with open tables that allow groups to spill into one another, semi private booths with accents of fresh herbs with panoramic views into the kitchen action!
Fresh seafood, meat, salads, two hour package of bottomless sparkling wine, sweeping views of the harbour in the beautiful architecture of the Hyatt Regency, creates an unrivalled experience for Sunday brunch.
Floor to ceiling walls wrap around the restaurant and slide open into the front outdoor area. Meat hooks, knives and sharpeners incorporated into the decor. The artillery for slicing and dicing celebrated in the heavenly menu of meat.