MANILA -- Carnivores unite!
Wagyu, the prized meat known for its intense fat marbling, will be on offer in Heat’s buffet stations in various iterations from the culinary experts of Edsa Shangri-La Hotel every Saturday this 2016.
Executive chef Tobias Unger leads with an offering of Braised Wagyu Beef Cheeks. Perfectly braised with red wine, the beef cheeks melt in your mouth, and the accompanying confit of shallots and glazed carrots highlight the inherent sweetness of the beef and wine. Drizzle some of the braising liquid and eat with rice.
This dish is found alongside glorious roasted meats that are carved and cooked, as per your specification ala minute, in the carvery section.
Any meat-loving heart will find heaven with the Wagyu Tomahawk and the Wagyu Rib Eye (roast beef), with their classic accompaniments like the Yorkshire pudding, the ratatouille casserole, creamed corn, garlic mashed potato, and remember to sauce your meats with the port and thyme jus. Or if you’re feeling adventurous, choose from a sauce bar that features flavored sauces like Jack Daniels, Farmer’s Garlic, Honey and Peanut, Asian Style, Horse Radish, to the more exciting Chocolate and Bacon, Wasabi, and the Honey Mustard Truffle.
Other Wagyu mains are also in the carvery section, including the Wagyu Shepherd’s Pie, Wagyu Beef Chili con Carne, and another perfect dish for the still cool weather—the Wagyu Beef Goulash.
There are also sandwiches like the cheesy Philly steak sandwich, or the mini Wagyu sliders with a breakfast theme—with fried egg, bacon and cornichons for some tanginess.
Adjacent to the carvery section are the grilling section and the shawarma station. At the grilling station, you will find Japanese executive chef Yusuke Hino’s Wagyu Yakiniku Beef, marinated, and cooked perfectly with just the slightest touch of the grill, as well as Marinated Beef Steak Wagyu Tenderloin and an Asian Wagyu Beef Satay.
At another adjacent side of the carvery section is the Shawarma Station. Create-your-own shawarma has never been this decadent --- Wagyu beef with yogurt garlic sauce, your choice of veggies from tomato to cucumber enveloped in a pita bread. Good shawarma is hard to find in the Philippines, and one of the best is definitely in this buffet line -- the Wagyu component just ups the ante in terms of the bite — yogurt sauce marrying with the drippings from your meat – delicious, delicious, delicious.
Joining the other Asian dishes found in the regular Heat buffet are dishes by executive Chinese chef Tony Sum and dimsum chef Andy Liew with the luscious lip-smacking version of Stewed Wagyu Beef Brisket with radish, and Wagyu dimsum creations like the Wagyu Beef Ball Pao Bun, and Wagyu Xioa Long Bao with its rich broth that you just want to slurp more of.
Continuing with the Asian route, the Japanese station which features sashimi, sushi and rolls, also had a Wagyu creation. Try something new with the Cheesy Gyu Maki, resplendently topped with Wagyu and cheese.
Take a detour to Europe with the Wagyu Beef Cheek Cannelloni by executive Italian chef Marco Ghezzi, pasta filled with tender beef cheek and root vegetable, with béchamel sauce. Best to get this while it’s hot on the line. Other pasta options include Heat’s regular live pasta station, where diners can choose from different pastas, toppings and sauces.
Another meat-loving treat is the live station for Beef Tartare. This French dish uses Wagyu tenderloin – extremely clean tasting and succulent, with all the classic fix-ins available – shallots, chives, capers, gherkins, with mustard, a splash of Worcestershire sauce, a little dainty quail egg on top, enjoy with toast.
Not on the buffet line, and ordered table-side, one must not miss the Wagyu Beef Jerky. Thin and almost translucent, this jerky is crispy like bacon but has a sauce that is sweet, spicy and sour, think of a deep flavored caramel sauce with a punch of vinegar, and a hint spice.
Heat’s dessert buffet comes fully loaded with cakes – chocolate to cheesecake, to parfaits to mousses and creams, to cookies and macarons, to churros and ice cream. For a special Mad for Wagyu treat, ask the crepe maker to make you a Wagyu Crepe — a thin and crispy Wagyu shaped chocolate crepe that can be enjoyed with your choice of fruit and ice cream.
There are also faux savory dishes or dessert decorated to look like dessert like a red velvet cake masquerading as a beautifully cooked steak. Eating this was a fun, tasty and novel experience.
As a nod to the process of creating Wagyu, Heat offers a complimentary on-the-spot, five-minute Chi, the Spa massage near the entrance of the restaurant. Diners can also avail of unlimited Stella Artois beer for an additional P700++, and for a minimum single receipt of P5,000, spin the Wheel of Fortune to win prizes like an massage treatment for two at Chi, the Spa, or lunch or dinner buffet for two at the Heat restaurant.
At P2,415 nett, Mad for Wagyu by Heat is a steal, especially with the buffet’s regular selection (noodles, charcuterie, Asian mains, fresh seafood). Heat’s already solid reputation for being one of the best buffets in Manila is even more enriched with its Saturday-only Mad for Wagyu selections.