Heat at the EDSA Shangri-la gets a makeover to highlight the fieriness in their name. New Executive Chef Tobias Unger puts his stamp on the all day restaurant by instituting a host of new ideas. The buffet area is fresher, food is presented more openly and there are more interactions with the chefs.
The charcuterie and cheese are gets more options including a line of spreads and pates.
Want to have a more filling starter then troop to the live panini station and watch as the chef whips up your own sandwich in a jiffy.
If you love the seafood section then you’ll be happy to know that they retained the cooking section. You can have the seafood cold or cooked in a variety of ways including the popular butter garlic.
Senju’s Chef Hino ups the sushi and sashimi spread with the biggest maki roll I’ve ever had. Try eating that in one bite.
Another chef mans the shawarma station so just head on up and get one. He’ll also serve you some tandoori meats from the skewer.
Chef Unger has done away with the usual cuisine segregation in buffets opting for the more encompassing cooking method (roast, fried, braise).
Take a look at the fried food spread, crispy pata shares space with tempura and even fries. People will get to try more varied dishes with this type of arrangement.
Other food stations like the grill area cook smaller batches of food so everything is fresher.
Don’t forget dessert with the live Teppanyaki ice cream station. Kids will get a kick out of the overflowing candy towers book-ending the cake and pastry spread. The Pinoy desserts are also still there like the taho, and other rice cakes.
Have you visited Heat at EDSA Shangri-la recently? What did you think of the new changes?