HEAT in Edsa Shangri-La is the latest hotel all-day dining restaurant to roll out a Sunday buffet brunch in what is increasingly becoming a popular Sunday activity for those living in Metro Manila.
Dubbed as a “Superbrunch,” the buffet combines the best of HEAT’s hugely popular Mad for Lobster Fridays and Mad for Wagyu Saturdays while still maintaining many of the restaurant’s most popular and evergreen dishes. Last week, I was invited by the hotel to check out the brunch complete with Grandi Vini wine pairing.
As soon as I sat down, I spotted this helpful map which guides diners to the popular spots in the Sunday brunch set up. From the moment I glanced at the map, I knew this was not going to be an ordinary buffet with sections devoted to Liquid Nitrogen Ice Cream, Foie Gras, Wagyu, Lobsters and more.
As a matter of habit, I always visit the Japanese section first during any buffet and HEAT’s extensive selection of rolls doesn’t disappoint. I managed to spot some of the wagyu rolls I had previously under the Mad for Wagyu Saturdays but this is now complemented by a selection of their other rolls made from fresh seafood.
Carnivores will be pleased to note that many of the highlights from the Mad or Wagyu Saturdays make their appearance for the Superbrunch! This includes a commanding slab of prime rib coupled with wagyu mini sliders.
For something more customized, diners can always choose among the selection of raw items for the culinary team to cook to one’s liking.
I particularly loved the new oysters section. Rather than just featuring a bunch of cold oysters, HEAT took it up a notch by offering different flavors of these much-loved shellfish with toppings such as chili garlic, cheese and butter. I helped myself to a few.
Many of the cooked items are also worth checking out. The lechon or suckling pig, prepared in Chinese style, plays second fiddle on Sundays and is placed at the edge of the buffet spread near the Chinese section. Not many people took notice of it but it was an underrated gem, with crispy skin and all. The meat near the ribs were the best.
There is also a humble Indian section with items such as chicken tandoori and dhall.
For more seafood, the cooked section also features some interesting dishes such as this stir-fried mussels placed on a wok.
Nevertheless, the seafood highlight is undoubtedly the lobster which is placed prominently in the cold section. One can eat it as is or have the helpful staff bake and smother it with cheese.
There is also an option to have lobster spaghetti and I tried some during the brunch.
During the course of the meal, staff members bring some pass-around items that consist of creatively interpreted canapes. I had the likes of foie gras macarons as well as lobster balls.
Make sure to leave some space for dessert. HEAT has always been strong with sweet endings and it’s no exception during the Superbrunch. The dessert selection here has a good balance between western favorites and local delicacies. I particularly enjoyed the puto, taho and pichi-pichi.
Among the western desserts, I was inclined to the red velvet cake. For the brunch, Executive Pastry Chef Martin Frowd also whipped up a mean Raspberry Molten Brownie Double Vodka Cheesecake.
Another innovative item in HEAT’s Superbrunch is the liquid nitrogen ice cream which Chef Frowd himself creates on the spot.
HEAT’s Superbrunch is held every Sunday from 12nn to 2:30PM and is priced at Php 2,815++ per person
Edsa Shangri-la Hotel
1 Garden Way
Ortigas Center, Mandaluyong City
For reservations, you can call : +63 2 633 8888 ext. 2740 / 2741