Edsa Shangri-La Hotel's Heat Gets a Major Revamp

Edsa Shangri-La's HEAT All-Day dining restaurant just got a major revamp, and it is definitely something to look forward to!

So here's the low-down: Eight chefs from different parts of the globe headed by the new Executive Chef, Tobias Unger, will incorporate their homegrown dishes into the upgraded smorgasbord. Aside from that, there will be interactive stations featuring the creative and distinct cooking styles of each chef. I will blog about that soon. For now, here are the eight mouthwatering creations that gave me good vibes for the rest of the day.

Edsa Shangri-La Hotel's Heat Adobo Marinated Prime Rib

I'm gonna start with a Filipino staple; the classic that has been redefined and refined - the Adobo! This rendition has obviously topped off yo mama's version. 

This beast of a feast by Chef Roxanne Castillo is a prime rib that's been marinated with beyond-the-ordinary adobo concoction. I swear to the Almighty, every tender strand bleeds all the good flavors of that mix! It is paired with Garlic Yorkshire Pudding and amplified by the Adobo Beef Jus!

Curry Seafood Dim Sum

Chef Andrew Liu's Curry Seafood Dim Sum is high on the yum factor! Definitely. My friends and I couldn't get enough of it! The filling features hunks of fresh shrimps and fish that's been slapped with some curry action. The skin is neither too thick or thin, giving the whole dim sum an addicting bite.

Heat Signature Maki and Cube Rolls

HEAT's Signature Maki and Cube Rolls are huge! The multi-colored blocks look as delicious as they taste. Each one has a grid-like combination of either tamagoyaki and salmon or tamagoyaki and tuna.

Cheese Spätzle and Curry Sausage

Executive Chef Tobias Unger's Cheese Spätzle and Curry Sausage are the reasons why I only had two forkfuls of the amazing dessert. I kept asking our kind server to refill my plate with both! The Spätzle's muted flavor was the perfect complement to the fiery Curry Sausage. It was a perfect marriage that should never be annulled. 

Tandoori Pomfret

Chef Fanishwar Nath was kind enough to substitute the Tandoori Pomfret {fish} with chicken because some of my friends preferred that. I'm good with either or both. With this kind of flavors? Yes, I'm definitely good with both. The meat were marinated with the special spices created by the chef before they were grilled to perfection in a tandoor. Delicious! 

Chef Marco Ghezzi's satisfying bowl of fresh clams, spaghetti, clam juice, parsley, and loads of garlic! It's as good as a Spaghetti All Vongole gets!

The Coffee Spareribs by Chef Tony Sum was as well-executed as the rest. Each tasty piece is coated with slightly sweet, sticky, coffee-splashed marinade that's too good to pass on. 

If I wasn't so full from all of the above {especially the Cheese Spätzle, Curry Sausage, and the Adobo Prime Rib}, I would've easily wolfed down this amazing {and please don't take this adjective lightly} dessert! Created by Chef Martin Frowd, the glistening brick of molted brownie and double shot vodka cheesecake is topped with a piece of raspberry macaron and a mini sauce injector. Squeeze the tube to spread the raspberry evenly at the center of this palate-blowing creation. Like I said, I only had two forkfuls, but each one was heavenly.

Heat at Edsa Shangri-La Hotel
1 Garden Way, Ortigas Center, Mandaluyong City
Telephone Nos.: (+632) 633.88.88
Facebook: Edsa Shangri-La
Instagram: @EdsaShagriLa
Twitter: @EdsaShangriLa

Onward and Upward!


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