HEAT Mad for Wagyu buffet EDSA Shangrila Buffet Restaurant review Archives - Between Bites

Go Mad for Wagyu at EDSA Shangri-La’s HEAT

January 5, 2016 by Janey

Christmas season is always a wonderful time, whether it was spent abundantly or very simply, it’s always a joyous celebration. Outside Christmas, one merry memorable time I had in December was at HEAT of EDSA Shangri-La, Manila’s signature buffet restaurant. I can go start with how much I enjoy going to HEAT as it has one of the best, most varied and well-executed selections when it comes to buffet, without overly compounding your choices, but the title is a dead giveaway since you all very well know that nothing can make my blood boil in excitement other than Wagyu. Don’t get me whipping my hip and singing now, “I want nobody nobody, Wagyu! I want nobody nobody, Wagyu!”

Every Saturday dinner this mind-blowing and successful 2016 (I’m already claiming it!), REVEL in an all-new bounty of unlimited high grade wagyu beef at HEAT.

Apart from your usual suspects, which is to me my favorite stations and dishes I keep pestering with my frequent returns, they have studded the collection with unique creations from five specialty chefs in a Wagyu medley.

I went ballistic with how HEAT has upped the ante this time around.

At the Carvery

Wagyu Tomahawk &

Wagyu Ribeye

Classic Yorkshire, Ratatouille Casserole, Port and Thyme Jus

Creamed Corn and Garlic Mashed Potato

Philly Steak Sandwich

Mini Wagyu Sliders, Fried Egg, Bacon and Cornichons

Wagyu Beef Pie (Shepherd’s Pie)

Wagyu Beef Chili Con Carne

Wagyu Beef Goulash

I went back thrice at the carving station to get at least three medium thick slices of Wagyu Tomahawk and Wagyu Ribeye each visit, which were seared very quickly and slid onto my plate.

This whole concept was also well-thought out with a wall of sauces available to you for your ‘Mad as a Hatter’ liking. I wanted to try quite a number but got smitten with the honey truffle mustard. Mmm-mm!

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Highly recommended are Executive Chef Tobias Unger’s meltingly soft and tender Braised Wagyu Beef Cheek composed of a rich and deep flavor of red wine braised wagyu beef, confit shallots and glazed carrots, and Japanese Executive Chef Yusuke Hino’s Wagyu Yakiniku Beef.

That Braised Wagyu Beef Cheek rendered chewing almost unnecessary, with chunks seeped in distinct punch of spices and ever slight sweetness and the toasty berry mocha taste of the red wine sauce emboldens its beefiness. It was utterly delicious. I couldn’t help but go back for a second helping.