Edsa Shangri-La, Manila brings you a new level of fieriness in its all-day dining restaurant, HEAT. The revamp introduces a new bold dining concept, which raises the bar in the culinary scene.
The famed buffet reveals eight seasoned specialty chefs presenting eight signature dishes in one gastronomic experience. Their mastery of the nuances of international cuisines adds modern flair and dynamic variations across the elaborate open-theatre kitchen. Another highlight of the restaurant is the themed live interactive stations featuring creative and traditional cooking styles displaying the culinary skills of each chef. Your usual dining experience has dialed up the notch in delivering a feast for the senses.
HEAT by Edsa Shangri-La presents a repertoire of revered dishes specially crafted by eight specialty master chefs. The culinary team led by the hotel’s new Executive Chef, Tobias Unger presents his special cheese spätzle and curry sausage inspired from his German heritage. Italian Executive Chef Marco Ghezzi brings to you the comforting flavors of his home recipe Spaghetti alle Vongole. The only female and Filipino Chef in the line-up is Executive Sous Chef Roxanne Castillo, wherein she shares her interpretation of Filipino favorite with a twist- adobo marinated prime rib with garlic York shire, roasted Tagaytay vegetables and adobo beef jus. Throwing another interesting mix in menu is Executive Chinese Chef Tony Sum’s interpretation of Singapore’s favorite coffee spareribs. Adding a lot of spice and creativity is Chef Andy Liu’s curry seafood dimsum that will leave guests wanting for more. Chef Fanishwar brings India closer with his own variation of Tangdi kabab, Pomfret Tandoori and Choley Bhaturey. While Chef Yusuke Hino takes you to an authentic Japanese feast with his signature maki and magic cube roll. Saving the best for last is Pastry Chef Martin Frowd’s Raspberry molted brownie double shot vodka cheesecake with raspberry sauce. These specially created recipes are available at HEAT daily and some surprise under our chef’s sleeves. Get the chance to meet and interact with them or even request your favorite dish in any of Edsa Shangri-La, Manila’s restaurants and let their personal recommendations satisfy your cravings.
Let your palate travel around the globe inspired from the cultural heritage of our chefs. Start your culinary journey in Japan medley of sushi and sashimi, maki roll, nigiri as well as Japanese salads. Then travel to India with HEAT’s tandoor section. Enjoy the Indian culture though the different skewers, freshly made naan bread, samosa and a big spread of curries. Or simply wander all over Asia, go local, Thai, Malaysian or Chinese in the Wok area. Pump up the heat as the chefs bring back the rustic way of cooking with the wide selection of fried items in our roast-me-up and all-you–can fry area from fish and chips, prawn crackers, spring roll, fires, potato wedges and more. Swing by the carving station for your ultimate favorites – prime cuts of beef, lamb, turkey rib eye or lechon, cooked to the guest’s preference with condiments, soup or pudding on the side. Foodies may also devour in our grill me up kitchen, anything you can put on a grill from local barbeque items to sausage, lamb, burger, chicken, pork ribs and a lot more. Other stations include boiled and soup, steamed, sauté, baked and shacked. Round it all off with the heavenly and irresistible spread of sweets in the dessert bar highlighting the teppanyaki station for ice cream best enjoyed with an assortment of cake, marshmallows or chocolates, whichever you prefer. Local goodies, cakes, cookies, macarons and candies are also available for all the dessert lovers. Other stations to visit include charcuterie and cheese area, which features well-edited selection of cold cut meats as well as mild to strong cheeses with a lineup of pastries including diet-specific options such as gluten-free loaves. Create a scrumptious salad from the garden of greens. Mix and match the organic farm-fresh greens, seasonal vegetables, legumes and root crops and drizzle it over with some creamy dressing for a perfect touch. Guests can also delve into an array of seafood options in all forms and sizes highlighting seasonal shellfish, lobster, shrimp, oysters and mussels beautifully presented on beds of ice.
HEAT has a seating capacity of 426 people, including two outdoor patios that offer garden and pool views. It also has four private rooms for exclusive groups, named after temperature: Celsius, Kelvin, Rankine and Fahrenheit.
For inquiries or reservations, please contact our Restaurant Reservations and Information Center through call (63 2) 633 8888 ext. 2740 / 2741 or email firstname.lastname@example.org. Visit www.shangri-la.com/manila/edsashangrilaor stay connected, like Facebook.com/edsashangrila, follow @edsashangrila on Twitter and @edsashangrila on Instagram.