Sydney’s Night Noodle Markets returns to Hyde Park on 5-22 October as part of Australia’s largest food festival Good Food Month, presented by Citi.

The markets will see Din Tai Fung, Mamak, House of Crabs, INDU, Chur Burger, Gelato Messina and Black Star Pastry showcase their cuisines.

There are a few new additions to the event including Taiwan Noodle House, who will be serving hand-pulled noodles with five spice beef broth and roast meat along with Waterman’s Lobster Co, who will dish up sweet lobster claw roll with butter, mayo, chives and old bay seasoning.

Market favourites Mr Bao and Hoy Pinoy will return in 2017, serving up a crackling pork belly bao-less sanger and pork skewers respectively. Other vendors include Twistoo, Hanoi Street Vendor and Little Kyoto.

For sweeter options, Gelato Messina has Aunty Tomsu’s Cheesecake (Japanese cheesecake, strawberry and cherry blossom cream, strawberry meringue, strawberries and strawberry gelato) or Oh-No-Giri (green tea gelato and pistachio mousse dipped in rice bubbles and white chocolate) on offer.

Waffleland is whipping up their Shanghai Surprise, Let’s Do Yum Cha is keeping things traditional with their NaI Wong egg custard bun and Blackstar Pastry will unveil the Mango Cake.

Citi is once again treating their customers to the best seats in Hyde Park during Night Noodle Markets with the return of Citi VIP. Citi customers will have the opportunity to pre-book a table in the Citi VIP space via an online booking system.

Table bookings will be available for Citi customers 72 hours in advance of each night of the Night Noodle Markets, and places will be available for walk-ups on the night. The popular Citi concierge service is also back this year, enabling Citi customers to avoid the queues and enjoy food delivered right to their table.

2017 also introduces Sydney to Hyde Park Palms, an inspiring and vibrant event hub in the bustling heart of Sydney.

The Palm Springs-inspired precinct will become a playground for food enthusiasts and experience seeker with events by Sydney’s most exciting chefs and award-winning culinary masters including Marco Pierre White, Dan Hong, Mitch Orr, Duncan Welgemoed and Katherine Sabbath. The specially designed menus for each event are available here.


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