IMAGE EDSA Shangri-La

EDSA Shangri-La Brings Back Unlimited-Wagyu Saturdays

You know where to find us every weekend.

(SPOT.ph) Any steak fan knows that it doesn't get any better than a prime slab of Wagyu, delicious marblings and all. But EDSA Shangri-La's HEAT is taking things one step further with unlimited Wagyu. Saturday nights are officially Wagyu nights at HEAT with the return of their Mad for Wagyu deal every Saturday at dinnertime from 6 p.m. to 10:30 p.m.

Chef Andy Liew cooks up steamed dumplings stuffed with Wagyu
PHOTO BY EDSA Shangri-La
Chef Scott Brands’ braised beef cheek is melt-in-your-mouth tender.
PHOTO BY EDSA Shangri-La
Chef Eli Manito's beef steak Tagalog is a luxurious twist on a Filipino favorite.
PHOTO BY EDSA Shangri-La
Chef Tony Sum's wok-fried black pepper short ribs will excite the taste buds.
PHOTO BY EDSA Shangri-La
Chef Hiromi Yokenawa treats Wagyu with extra care to create the aburi Wagyu beef nigiri sushi.
PHOTO BY EDSA Shangri-La

Feast on sumptuous Wagyu creations by EDSA Shangri-La's resident chefs like Wagyu beef dumplings by Chef Andy Liew, wok-fried black pepper short ribs by Chef Tony Sum, who is also the executive chef of Summer Palace, Wagyu beef nigiri sushi by Chef Hiromi Yokenawa of Senju, Wagyu beef steak Tagalog by Chef Eli Manito, and braised Wagyu beef cheek by HEAT's executive chef Scott Brands. These and more will be served alongside HEAT's regular buffet offerings of Japanese, Italian, Chinese, and more. Plus, you can end things on a sweet note with pastries and fresh carabao's milk ice cream by Pastry Chef Martin Frowd.

Dinner at HEAT is P2,715 per person, but you can add P950++ for a whiskey flight by Chivas Regal.

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HEAT at EDSA Shangri-La is at Lobby Level, Tower Wing, 1 Garden Way, Ortigas Center, Mandaluyong City. For reservations, contact 633-8888 ext. 2740/2741. 

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