{"id":4669,"date":"2016-02-01T15:46:42","date_gmt":"2016-02-01T07:46:42","guid":{"rendered":"http:\/\/primer.com.ph\/blog\/?p=4669"},"modified":"2016-02-01T15:46:42","modified_gmt":"2016-02-01T07:46:42","slug":"no-limits-eat-all-you-can-wagyu-and-lobsters-at-edsa-shangri-la","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2016\/02\/01\/no-limits-eat-all-you-can-wagyu-and-lobsters-at-edsa-shangri-la\/","title":{"rendered":"No limits: Eat-All-You-Can Wagyu and Lobsters at EDSA Shangri-La!"},"content":{"rendered":"

Are you ready to indulge on an unlimited spree of Wagyu and lobsters? Edsa Shangri-La\u2019s HEAT lets us get the best gustatory experience we have never imagined before!<\/span><\/p>\n

\"heat-wagyu\"<\/p>\n

MAD FOR WAGYU. Check out a variety of Wagyu dishes at the EDSA Shangri-La. Photo from Edsa Shangri-La\u2019s official website<\/em><\/p>\n

Get the chance to taste high grade Wagyu beef at the buffet restaurant as a lineup of various Wagyu dishes shall be served every Saturday dinner for only P2,415 this 2016. These sumptuous Wagyu dishes are prepared by five executive chefs of the Shangri-La, and other new and exciting dishes (Wagyu crepe? Yes!) will be coming our way soon.<\/span><\/p>\n

Some of these dishes are Chef Tobias Unger\u2019s soft and tender Braised Wagyu Beef Cheek<\/strong> with red wine, confit shallots and glazed carrots, <\/strong>Japanese Executive Chef Yusuke Hino\u2019s Wagyu Yakiniku Beef<\/strong>, and Executive Chinese Chef Tony Sum\u2019s version of Stewed Wagyu Beef Brisket with Radish dipped in homemade sauce. <\/strong><\/span><\/p>\n

Other interesting Wagyu offerings are the Wagyu Beef Cheek Cannelloni<\/strong> by Executive Italian Chef Marco Ghezzi, and Dimsum Chef Andy Liew\u2019s Wagyu Beef Ball Pao Bun and Wagyu Xiao Long Bao.<\/strong><\/span><\/p>\n

\"lobsters\"<\/p>\n

LOVE LOBSTERS. Craving for seafood? Get a dose of their lobsters at the HEAT buffet restaurant. Photo grabbed from Discover MNL via EDSA Shangri-La\u2019s Facebook page<\/em><\/p>\n

If you\u2019re more of a seafood fan, Heat also offers you an overflowing serving of lobsters featuring Boston, Slipper, Rock, and seasonal varieties such as Lobster tails, Pacific, Japanese, Tiger and Bamboo. These crustacean dishes prepared by the same chefs are available for also P2,415 every Friday dinner.<\/span><\/p>\n

Are you hungry yet? It\u2019s time to avail of this feast of flavours this 2016 and see where these unlimited gastronomic dishes will take you! For more information about the buffet and other promotions, please see their official website posted below. Happy eating!<\/span><\/p>\n

For more info about HEAT, click here<\/a>.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Are you ready to indulge on an unlimited spree of Wagyu and lobsters? Edsa Shangri-La\u2019s HEAT lets us get the best gustatory experience we have never imagined before! MAD FOR WAGYU. Check out a variety of Wagyu dishes at the EDSA Shangri-La. Photo from Edsa Shangri-La\u2019s official website Get the chance to taste high grade Wagyu beef at the buffet restaurant as a lineup of various Wagyu dishes shall be served every Saturday dinner for only P2,415 this 2016. These sumptuous Wagyu dishes are prepared by five executive chefs of the Shangri-La, and other new and exciting dishes (Wagyu crepe? Yes!) will be coming our way soon. Some of these […]<\/p>\n","protected":false},"author":3,"featured_media":4670,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97],"tags":[],"class_list":["post-4669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-special-offer"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2016\/02\/heat-wagyu-e1454312680855.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/4669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=4669"}],"version-history":[{"count":3,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/4669\/revisions"}],"predecessor-version":[{"id":4678,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/4669\/revisions\/4678"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/4670"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=4669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=4669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=4669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}