Heat Rises At EDSA Shangri-La, Manila


July 17, 2017 | BY Philippine Tatler

HEAT has gotten even hotter, as Edsa Shangri-La, Manila’s famed interactive dining restaurant reveals the new line-up of eight international chefs showcasing their culinary mastery through a variety of signature dishes in one global gastronomic experience.

HEAT brings together specialties by executive chef Scott Brands, executive sous chef Christine Zarandin, Senju’s executive Japanese chef Yusuke Hino, Paparazzi’s Italian chef Giulianno Berta, Summer Palace’s executive Chinese chef Tony Sum and dim sum chef Andy Liew, Indian chef Raghu Singh and executive pastry chef Martin Frowd.

With bigger and better themed buffets, weekends just got a whole lot more interesting at the restaurant that ushered in the interactive dining scene in Manila. The Weekend Trio (each day’s buffet at Php2,615 nett)  features Mad for Lobster Fridays, Mad for Wagyu Saturdays and Sunday Mercato, highlighting each chef’s creations in every culinary theme. As their palates travel the world, guests may interact with the hotel’s resident chefs, and even request for their favorite dishes. 

Aside from HEAT, there is culinary indulgence at its finest to be had at Edsa Shangri-La, Manila’s specialty restaurants. Families may feast on colorful buffet spreads featuring the freshest flavors of Japan at Senju’s Matsuri lunch buffet on Saturdays and Sundays (starts at Php2,000 nett), or savour the best of Italy through Paparazzi’s delectable homemade Italian dishes. A showcase of the finest Cantonese cuisine awaits at the renowned Chinese restaurant in the metro, Summer Palace. For a more relaxed vibe, guests may head over to the Pool Bar to sample a variety of homemade wood-fired pizzas (starts at Php450 nett) complemented by local craft beers amidst nature’s calm and beauty.


For inquiries or reservations, please contact (63 2) 633 8888 or email restaurantrsvns.esl@shangri-la.com . For more updates, follow the hotel’s social media sources on Facebook, Instagram and Twitter at @edsashangrila.