I think I can safely say that everyone enjoys eating in buffets. Our family in particular. Seeing a huge spread of different cuisines that you can get as many times as you want can be overwhelming, More so when the buffet theme is WAGYU! This is not a fantasy that I'm making up. This is REAL! And you can experience it every Saturday Dinner for the whole year of 2016 only at EDSA Shangri-La's HEAT!
For P2,415 nett, indulge yourself in a buffet with varieties of Wagyu recipes with MAD FOR WAGYU! This is like the Disneyland of Wagyu meat, I'm telling you!
For starters, behold the Wagyu beef jerky. It's like bacon, looks like bacon, as crispy as bacon, but beef. This is so addicting I could eat it all day.
And every one of us felt the same!
It's so delicious that later on, our friend Eugene (Mr. Hefty Foodie himself) ingeniously created this Wagyu Beef Jerky-silog! He got some Wagyu Fried Rice, asked for 2 eggs, and voila! Genius!!!
Look at how juicy that looks!
And this Wagyu Tomahawk is just begging to be carved!
Look at that fat! I'm sorry, but admit it. The fat makes it tastier!
Oooh la la!
More please!
 |
| Wagyu Tomahawk |
This is (was) my simple but highly pleasurable slice of Wagyu Tomahawk laying on a pool of gravy, with mashed potatoes, and Yorkshire pudding. And Look Ma! No rice! ;-)
Also by the carving station, these beautiful and colorful Philly's Steak Sandwich!
And if you think the Wagyu can only be seen at the carving station, you would be wrong. Wagyu also conquers a lot of stations including the Grill Station.
Here you will see piles of Wagyu burger patties, beautiful slices of Wagyu Sirloin, Wagyu Ribeye.
Let's not forget the Wagyu Beef Skewers!
Love sauces? No problem! You can choose from 20 homemade sauces to drizzle your steak in!
You may also use these sauces for the Wagyu Beef Tartare, if you like raw beef that is.
Let's move on to another station. I was surprised to find out that even the Chinese Station was dominated by Wagyu dishes! And I was even more ecstatic to see this Wagyu Xiao Long Bao by non other than Dimsum Chef Andy Liew. He also made Wagyu Beef Ball Pao Bun. Amazing!
By the Chinese Station, you can also grab some of these tasty Wagyu dishes such as the Peppered Wagyu Beef...
Aside from the dishes in the different stations, HEAT's top chefs also plated for us different Wagyu dishes to enjoy. Like Executive Chef Tobias Unger’s super soft Braised Wagyu Beef Cheek, braised in red wine, glazed carrots, and confit shallots.
There's also Executive Chinese Chef Tony Sum’s own version of Stewed Wagyu Beef Brisket with Radish dipped on homemade sauce.
And of course, the Wagyu Beef Cheek Cannelloni by Executive Italian Chef Marco Ghezzi. A beautiful rolled pasta stuffed Wagyu beef and root vegetable.
There's so much dishes that I feel bad that I didn't even get to try the Wagyu Beef Tacos :(
They have practically incorporated Wagyu in almost all corners of HEAT. And just when I thought they couldn't possibly incorporate Wagyu on the Dessert Station, they surprise me yet again when they created a Red Velvet Cake disguised as a steak!
At first I really thought it was one of those plastic food display thingy until we cut into it. Nicely done, HEAT!
And then there's also Wagyu crepe. A chocolate crepe shaped in a Bull's head. Of course!
I think you would agree with me now when I said that Mad for Wagyu is like Disneyland for Wagyu lovers! This is definitely something you must experience with family or friends like we did!:
More Surprises at Mad for Wagyu!
You can enjoy a relaxing on-the-spot Chi, The Spa massage. Or you can also avail of unlimited Stella Artois beer. You just need to add P700++ for this complete experience.
For a minimum single receipt of P5,000, you can get the chance to spin the Wagyu Wheel of Fortune! From it you can win an hour massage treatment for two at Chi, The Spa or lunch or dinner buffet for two at HEAT Restaurant.
For inquiries or reservations, call (63 2) 633 8888 ext. 2740 / 2741 or email heat.esl@shangri-la.com. Visit www.shangri-la.com/manila/edsashangrila and like them on Facebook , follow @edsashangrila on Twitter, and @edsashangrila
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