Ready to Go Mad for Wagyu at HEAT?

Following the success of its on-going Mad for Lobster Friday Dinner Buffet (for more on HEAT's Mad For Lobster buffet, see my previous post here), Edsa Shangri-La, Manila's HEAT continues the pace with novel and innovative themed buffet dinners with its Mad for Wagyu Saturday Dinner Buffet.

And just like Heat's Mad for Lobster Friday Dinner Buffet, Executive Chef Tobias Unger (L) pulls out all the stops with HEAT's equally impressive Mad for Wagyu Saturday Dinner Buffet, transforming each station with its sumptuous Wagyu dishes. Every Saturday, HEAT reinterprets Wagyu with an impressive line of signature dishes.

At Chef Tobias Unger's signal, all the chefs fired up their respective stations for the dinner service, with each station serving their own signature line of Wagyu dishes. And just exactly how far can you go with the Wagyu concept is evident in each of the different stations...

At HEAT's Mad for Wagyu Saturday Dinner Buffet, the premium beef isn't confined to the Carving Station. In fact, you'll find the prized beef in all the stations for a mouthwatering array of options. At the Japanese Station, you'll find all your favorite fresh sushi and sashimi, and on Saturdays, you'll also find Gyu Maki, a unique roll with premium Wagyu beef  for a refreshing and savory new sushi experience.

A peek at the Grill Station offers a glimpse of what you can expect every Saturday night at HEAT, with  stacks of premium Wagyu Ribeye...

...right next to tender Wagyu Sirloin piled high...

...and mounds of Wagyu Burgers, all ready to be grilled. And this is just the proverbial tip of the iceberg, with so many more offerings with premium Wagyu beef at the other stations.

Near the Salad Station, you'll find cold appetizers, and you guessed it, thin slices of tender Wagyu beef for that first round along with other starters...

 ...including Steak Tartare complete with all the condiments. All the beef courses are kicked up a notch, a real level up, with the premium Wagyu selection.  And HEAT's chefs transform the usual to something extraordinary, seen in all the live stations.

At HEAT's Mad for Wagyu Saturday Dinner Buffert, a Philly's Steak Sandwich is taken to the next level with Wagyu Beef...

...and a pizza is elevated with HEAT's inventive take with their Wagyu Beef Pizza. It's a recurring theme found in all the stations at HEAT, with so much more to discover and experience.

This is not your usual chili, with tender chunks of Wagyu beef slow-cooked in a comforting pot full of hearty flavors with HEAT's Wagyu Beef Chili.

The rich flavors of beef with its blend of spices come through with HEAT's Wagyu Beef Goulash, another tempting dish not to be missed. But HEAT's top chefs have even more surprises up their sleeves, with totally unexpected twists in their other Wagyu beef creations...

And you'll find even more flavorful Wagyu creations at the Chinese Station...

...like the tender Peppered Wagyu Beef (L), with the sharp notes of Asian spices, and even a Wagyu Beef Asado (R) for a totally new flavor experience. The versatility of Wagyu beef is demonstrated with the wide variety of beef dishes every Saturday evening at HEAT. 

Edsa Shangri-La, Manila's top chefs add their own inventive spin with Wagyu beef, like the Wagyu Beef Ball Pao Bun with Chinese vegetables by Chef Andy Liu (for more on Edsa Shangri-La, Manila's top chefs, see my previous post here)...

...and the Wagyu Beef Xiao Long Bao, with a richly flavored broth made with premium Wagyu.

The classic shawarma, everyone's favorite, is given a Wagyu spin with HEAT's Wagyu Beef Shawarma. And the familiar is once again transformed with the rich, deep, and melt-in-your-mouth beefy notes of premium Wagyu. Have the station chef prepare a pair of Wagyu Beef Shawarma, as you continue your feast.

A crisp panini becomes more than just a panini with HEAT's Wagyu Beef Panini, reflecting the different possibilities and options at the buffet.

But the highlight of the buffet brings you back to HEAT's Carving Station, with its impressive Wagyu Roast Leg of Beef...

...and the equally impressive Wagyu Tomahawk, with its mere sight seemingly bringing out your inner primordial instincts. There's just quite nothing like a slab of beef to get you started...

You can enjoy your choice of Wagyu beef as is, or drizzle it with a selection of more than twenty homemade sauces, from Curry Catsup to Lemongrass Chili, to spice up your plate. The flavor scale is wide and extensive, simply select your squeeze bottle and squeeze away.

A thick slab of Wagyu Tomahawk with gravy on the side and grilled vegetables...

...followed by a slab of Wagyu Roast Leg of Beef does the job nicely in getting you into the Wagyu groove. Noticeably more tender and more flavorful than the regular beef, HEAT's Mad for Wagyu sets the tone for the ultimate Wagyu feast. But there's more...

Back at the Grill Station, Wagyu Beef Skewers were laid out for grilling. Simply pick up a pair and have it grilled by the station chef, and the dish is served ala minute, fresh off the grill.

For the mains, HEAT's top chefs offer their own Wagyu creations, like the Stewed Wagyu Beef Brisketwith Radish in homemade sauce by Executive Chinese Chef Tony Sum...

...and the Braised Wagyu Beef Cheek by Executive Chef Chef Tobias Unger, an indulgent yet comforting dish with red wine braised Wagyu beef cheeks that melt in your mouth, confit shallots, and glazed carrots. Other Wagyu dishes created by Edsa Shangri-La, Manila's top chefs include Bistek Marinated Wagyu Beef by Chef Yusuke Hino, and Wagyu Beef Cheek Cannelloni by Chef Marco Ghezzi, each one a must-try dish at HEAT.

The almost infinite variations with Wagyu at HEAT are impressive, an experience in itself, with even more dishes like the Wagyu Beef Tacos, adding the juicy and tender beefy punch of premium beef with every bite.

And this, HEAT's Wagyu Beef Jerky, thin and crisp slices of premium Wagyu beef in a sweet and mildly spicy glaze sprinkled with sesame seeds. The cured Wagyu beef strips almost resemble crunchy and curled bacon strips, with thin layers of fat for flavor. Great as is...

...even better with Chinese-style Fried Rice, Fried Quail Egg and Chili Vinegar Dip from the Chinese Station. It's a great starter, and also ideal in between dishes in your Wagyu feast at HEAT. The entire themed buffet dinner not only showcases premium Wagyu beef, but also the playful creativity and inventive approach of HEAT's chefs. With HEAT's Mad for Wagyu, it's all about possibilities and options, each one made even better with Wagyu beef.

And the whole concept is tied together with free-flowing glasses of premium Stella Artois, the perfect match with HEAT's Wagyu dishes. And just like Wagyu cattle, fed with beer and gently massaged, you can also get a quick massage at HEAT for that second wind and another round at the buffet. The Wagyu concept then becomes a total experience. Another round of Stella? Absolutely.


After a round of Wagyu, don't forget to sample HEAT's other buffet offerings, including fresh seafood. You can expect all the regular offerings to be featured alongside the special Wagyu selections at HEAT.

For dessert, HEAT takes the Wagyu concept further with its indulgent Cake creations...

...and Crepes, with shapes inspired by the Wagyu concept. And I'm loving Saturdays even more. With HEAT's Mad for Wagyu Saturday Dinner Buffet. Similar to the Mad for Lobster Friday Dinner Buffet, HEAT's Mad for Wagyu Saturday Dinner Buffet is priced at P 2,415 net per person, with access to all of HEAT's signature Wagyu dishes plus the extensive buffet spread. Catch it every Saturday, and get ready to go absolutely mad, even insane, for Wagyu. Only at HEAT...