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.
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Don’t also forget to check out the grill station.
From the Grill
Chef Hino’s marinated Wagyu Beef (Yakiniku style)
Marinated Beef Steak Wagyu Tenderloin
Asian Wagyu Beef Satay
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Diners can also expect out of the ordinary selections such as Executive Chinese Chef Tony Sum’s own version of Stewed Wagyu Beef Brisket with Radish dipped on homemade sauce, an amazing juxtaposition of taste and texture.
From the Wok, you might want to try the Wagyu beef neck stewed in Chinese wine.
Awesome to catch up with these two! 
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My half-Chinese roots were happy to see Dimsum Chef Andy Liew’s exceptional dimsum creations, which included Wagyu Beef Ball Pao Bun and Wagyu Xiao Long Bao. But growing up loving beef brisket, the stewed wagyu brisket with radish stole the Chinese show for me.
Guests will also discover the tastiest Wagyu Beef Cheek Cannelloni by Executive Italian Chef Marco Ghezzi, rolled pasta filled with Wagyu beef and root vegetable. Wish they cook that one by order like some of the other dishes instead of having the cannelloni sit for a bit. I ended up creating my own pasta dish, olive-based with lots of sun dried tomatoes, mushroom and cheese.
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As you go around the buffet, you are guaranteed to wagyu-like treatment. Relax and get a complimentary 5 minute on the spot Chi, The Spa massage or avail of unlimited Stella Artois beer, just add P700++ to complete the royal experience. For a minimum single receipt of P5,000, get the chance to spin the Wagyu Wheel of Fortune to win an hour massage treatment for two at Chi, The Spa or lunch or dinner buffet for two at HEAT Restaurant.
The Live Station offers Beef Tartare from Wagyu Tenderloin with condiments of Gherkin, capers, mustard, onion, chopped parsley. There is also a burritos live station with Wagyu minced meat, tomato, lettuce, sweet corn, mixed pepper, cheese, onion, beans paste. Choice of sauces includes guacamole, tomato salsa, sour cream and cheese.
An assemblage of homemade BBQ sauces is also available like Jack Daniels, Farmers Garlic/Parsley, Chocolate and Bacon, Honey and Peanut, Wasabi, Asian Style, Horse Radish.
I was easily going to snub the Shawarma Station but all of my friends raved about the shawarma with wagyu beef and the yogurt garlic sauce. All I can say is, it will leave you wanting for more.
I hit the bend and I see the carvery again with the Wagyu Tomahawk. I’m seeing red. That steak is getting another dirty look from me. I WANT YOU.
Other surprising dishes to watch out for are the Wagyu Beef Jerky, a sure hit for bacon lovers for its crispy sweet and spicy character and Wagyu crepe, a chocolate treat that would surely tickle your fancy.
But please, don’t go bouncing out without trying a plate of Wagyu Beef Jerky. I’m telling you. Eat it on its own, with a beer, or with a mound of garlic rice, sunny side up egg and vinegar and you’ve completed the whole experience. It’s as crisp as bacon but candied with a good balance of nutty, sweet and salty. Super drool-worthy!
An enticing lineup of wagyu dishes are available every Saturday dinner for P2,415 nett this 2016. Wagyu? It’s worth every penny, especially at this kind of selection. Like me, your appetite will surely be on the war path and will come out feeling very victorious.
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Aside from the Mad for Wagyu selections, a wide variety of HEAT favorites maybe enjoyed including Singaporean laksa, shawarma, assorted ala minute pasta creations, roast pork, coffee chicken, prime rib, Chinese and Japanese selections, fresh greens, charcuterie and artisan cheese.
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Make sure to save room for some dessert. Sweet confectionaries would surely add delight to your evening such as churros with chocolate sauce, crepe, macarons, raspberry molted brownie cheesecake, halo-halo and warm chocolate pie.
Go mad for melt in your mouth Wagyu at HEAT every Saturday dinner all year round. I’m bookmarking a Satur-date in my calendar!
For inquiries or reservations:
CALL (63 2) 633 8888 ext. 2740 / 2741
EMAIL heat.esl@shangri-la.com.
www.shangri-la.com/manila/edsashangrila
For other exciting news and promos, get connected:
Facebook.com/edsashangrila
Follow @edsashangrila on Twitter and Instagram
The post Go Mad for Wagyu at EDSA Shangri-La’s HEAT appeared first on Between Bites - Bites of Food, Travel and Lifestyle.