The Heat rises this holiday season
MANILA, Philippines - You haven’t had coffee spareribs until you’ve had chef Tony Sum’s coffee spareribs. Think of it as having your shot of espresso and eating it, too. The kick is unforgettable, really. And the meat just collapses from the bone. Chef Tony is one of the eight specialty master chefs at Heat, led by the Edsa Shangri-La’s new executive chef Tobias Unger.
Heat has recently been revamped with a new buffet concept that features eight signature dishes by eight chefs and an “open-theater” kitchen, which means you can see what’s cooking and who’s cooking it.
Chef Tobias Unger presents his special cheese spätzle and curry sausage inspired from his German heritage. Italian executive chef Marco Ghezzi brings you the comforting flavors of his home recipe Spaghetti alle Vongole. The only female and Filipino chef in the lineup is executive sous chef Roxanne Castillo, who shares her interpretation of Filipino favorite with a twist — adobo marinated prime rib with garlic Yorkshire, roasted Tagaytay vegetables and adobo beef jus. Executive Chinese chef Tony Sum presents his interpretation of Singapore’s favorite coffee spareribs. Chef Andy Liu presents his curry seafood dimsum. Chef Fanishwar brings India closer with his own variation of Tangdi kabab, Pomfret Tandoori and Choley Bhaturey. Chef Yusuke Hino gives diners an authentic Japanese feast with his signature maki and magic cube roll. Pastry chef Martin Frowd makes his raspberry molted brownie double shot vodka cheesecake with raspberry sauce.
The new Heat also lets diners travel around the world — using their taste buds — at the different buffet stations: Japan, Indian, Thailand and Malaysia are represented.
Chefs are also bringing back the rustic way of cooking with the wide selection of fried items in the roast-me-up and all-you–can fry area from fish and chips, prawn crackers and spring rolls to fries, 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. Other stations include boiled and soup, steamed, sauté, baked, shacked, seafood, dessert and salads.
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.
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For inquiries or reservations, call Restaurant Reservations and Information Center at (63 2) 633-8888 ext. 2740/2741 or email heat.esl@shangri-la.com. Visit www.shangri-la.com/manila/edsashangrila.
