IHG announces launch of Culinary Journey promotion

Culinary_Panel_Ambassadors_Group_Shot InterContinental Hotels Group (IHG) announced on 5 August 2015 the launch of its Culinary Journey promotion, featuring signature dishes from its panel of IHG® Culinary Ambassadors. From 17 August to 15 November 2015, a series of seven bespoke three-course menus featuring the creations of each IHG Culinary Ambassador will be available at InterContinental hotels and resorts. Within each of the seven set menus, diners will have a choice of one each of two appetisers, two main courses and two desserts:

  • 17 – 30 August: Michelin star Indian cuisine  by Chef Vikas Khanna
  • 31 August – 13 September: Modern Australian by acclaimed Chef Ross Lusted
  • 14 –27 September: Thai cuisine from award winning Chef Ian Kittichai
  • 28 September – 11 October: Chinese cuisine from Chef Sam Leong
  • 12 – 25 October: Two Michelin star Japanese by Chef Takagi Kazuo
  • 26 October – 1 November: Modern Bakery from Chef Dean Brettschneider
  • 2 – 15 November: Italian cuisine from top Chef Theo Randall

To celebrate the launch, InterContinental Sydney hosted a progressive dinner throughout the hotel. Starting in the Cortile, LATTE and media guests enjoyed a selection of cocktails from BAR150’s menu, including Mai Tais, Whisky Sours and Margaritas, and canapés including Sam Leong’s signature wasabi prawns, Ian Kittichai’s fish dumpling, Theo Randall’s crab salad and Dean Brettschneider’s petit beetroot baguette. Dean was present throughout the dinner, explaining the importance of bread in accompanying a meal and sharing his baking knowledge with guests. The first main – Roy Lusted’s Murray Cod – was enjoyed on the terrace of Café Opera before continuing to the newest of InterContinental’s dining venues, 117 dining, for a second main, Takagi Kazuo’s Japanese pepper beef served with foie gras and Dean’s beetroot and thyme baguette. For dessert, guests ascended to the rooftop Club Lounge and the home of the new Supper Club. Here, delicate bites of Vikas Khanna’s masala chai brulee and Dean’s raspberry-curd meringue accompanied incredible evening views of the harbour, the Opera House and the Sydney Harbour Bridge for a perfect finale.


Dean Brettschneider, IHG Culinary Ambassador, Karin Sheppard, IHG Chief Operating Officer Australasia, Japan, Korea & AMEA Franchising, and Joerg Boeckeler, GM InterContinental Sydney

Restaurants at Crowne Plaza hotels will feature three IHG Culinary Ambassadors, each for a four-week period, with individual hotels choosing which of the three cuisines to feature. Throughout the 13-week programme, restaurants at Holiday Inn hotels and resorts will offer a set menu featuring a combination of dishes by Chef Theo Randall, Chef Sam Leong and Chef Vikas Khanna. Diners will be able to choose from a selection of three appetisers, three main courses and three desserts. All IHG Culinary Journey menus have also been paired with wine from Penfolds and Wolf Blass, and selected cocktails from the company’s BAR150 programme with Pernod Ricard.

Alan Watts, Chief Operating Officer, Asia, Middle East and Africa, IHG said: “We are constantly looking to offer new experiences to diners. With our recent partnerships with award winning brands and top chefs, we saw a unique opportunity to pair top dishes and popular cuisines with top wines to bring our IHG Culinary Journey menus to life and create a dynamic promotion for those seeking new gastronomic experiences.”

“Our IHG Culinary Ambassadors are some of the most respected in the industry, with restaurants around the world boasting Michelin stars and multiple awards. The programme will offer guests a unique way to experience the different cuisines and signature dishes from these renowned chefs at IHG restaurants across the region.”

Launched in September 2014, the IHG Culinary Panel has grown to a total of seven IHG Culinary Ambassadors:

  • Indian by Vikas Khanna
  • Japanese by Takagi Kazuo
  • Italian by Theo Randall
  • Thai by Ian Kittichai
  • Chinese by Sam Leong
  • Modern Australian by Ross Lusted
  • Bakery and Pastry by Dean Brettschneider


Ross Lusted’s Murray Cod

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