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3 Top Culinary Destinations with InterContinental Hotels Group

For many travellers planning a trip abroad or close to home, food plays a central part to the travel experience. There’s nothing like immersing oneself in a country’s food offerings and local produce, discovering new tastes and smells and learning about the influences that shape its culinary landscape.

InterContinental Hotels Group has recently launched Chef to Chef, a new online and television series hosted by Chef Sharone Hakman. Three 4-minute videos feature world-class chefs and culinary ambassadors at key InterContinental locations cooking dishes that reflect the culinary heritage of the region.

1. InterContinental Sydney Double Bay, Australia

When it comes to world cuisine, Sydney’s multi-cultural society gives it a cutting edge. Where else can you find Afghan restaurants along with Laotian and Nepalese eateries, as well as more popular cuisines of Italy, Lebanon and Mexico.

In the first of the video series, highly acclaimed Chef Ross Lusted takes Chef Sharone Hakman to the Sydney Fish Market then to Victor Churchill for the best in seafood and meat before cooking Grilled Mud Crab with Nectarines and Mulberry Powder.

Grilled Mud Crab - Ross Lusted - SYDNEY
Grilled Mud Crab with Nectarines and Mulberry Powder

Moving to the recently-opened InterContinental Sydney Double Bay and it is Chef Sharone’s turn to demonstrate his cooking skills on a robata. Set in the bayside village of Double Bay, merely minutes from Sydney CBD and 13 kms from the airport, the intimate luxury hotel is situated in the midst of a hub of shopping, cafés and dining. The hotel features Stockroom restaurant, Stillery gin concept bar and the Rooftop Bar overlooking the yacht-dotted bay with an infinity pool and private cabanas. It is there that Chef Sharone cooks his Grilled Beef Tongue with Garlic Stems in Smoky BBQ Sauce.

Watch Chef to Chef with Ross Lusted

2. InterContinental Danang Sun Peninsula Resort, Vietnam

Think Vietnamese cuisine and popular dishes like the fragrant pho and bánh mì come to mind. But Vietnam’s cuisine also draws on its historical influences namely the Chinese and Khmer, the Japanese and the French who ruled it as a colony.

In this video, it comes no surprise that three-Michelin-starred Chef Michel Roux is the resident chef at InterContinental Danang in Vietnam. The luxury resort is set on the hills of the Son Tra Peninsula and features exclusive beachfront villas with private pools. Chef Michel Roux’ restaurant, La Maison 1888 is his first in Asia and his cuisine stays true to its roots.

After an early morning visit to Man Thai Beach to buy the best of the catch of the day, Chef Sharone is taken to Café Long and introduced to the various style of coffee in Vietnam, including Ca Phe Sue Da, the popular Vietnamese iced coffee.

Pan fried red snapper served with piperade and aioli sauce - Michel Roux - DANANG
Pan-fried Red Snapper with Piperade and Aioli Sauce

Back in the restaurant kitchen, both chefs prepare Pan-fried Red Snapper with Piperade and Aioli Sauce, with Chef Michel citing that the most simple food is often the most difficult to prepare.

Watch Chef to Chef with Michel Roux

3. InterContinental Samui Baan Taling Ngam Resort, Koh Samui, Thailand

When you think of Thailand, the mind wanders to pristine beaches, balmy nights and Thai cuisine with fresh, fragrant and zesty flavours.

In this episode, Chef Sharone is taken on a culinary expedition by renowned Chef Ian Kittichai which serves to inspire him to create a Thai-inspired dish. They visit a humble eatery for a famous local dish, Kanom Jeen (fermented rice noodles with fresh herbs and curry), go fishing at sea, then go to the wet market where fresh herbs and produce abound before returning to the luxurious resort to cook together.

Enjoying legendary status over the years, InterContinental Samui Baan Taling Ngam Resort is set high on the cliffs in 22 acres of landscaped tropical gardens overlooking the spectacular Taling Ngam Bay with views over the Gulf of Thailand. Luxury, quietude and seclusion mark the setting for two mouth-watering dishes that symbolise Thai flavours.

Cuttlefish Pasta with Thai Inspired Pesto - Sharone - SAMUI
Cuttlefish Spaghetti with Thai Herbs Pesto

Chef Ian prepares Phla Pla Tuna, by taking sashimi-grade tuna, lightly searing the fish and serving it with roasted pepper sauce, lemongrass and mint. Chef Sharone creates Cuttlefish Spaghetti with Thai Herbs Pesto, inspired by the rice noodles he ate that morning and the fresh herbs from the wet market.

Watch Chef to Chef with Ian Kittichai

For more information on the Chef to Chef series, visit the website here.

This article is in collaboration with InterContinental Hotels Group. Photo Credit: InterContinental Hotels Group. Used with permission.

About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.