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Guest chefs Odgerel Tsogtsaikhan and Byambasuren Tsede. Jeeves de Veyra

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Jeeves De Veyra

Edsa Shangri-La takes diners on a rare culinary journey to the vast steppes of Mongolia through an exclusive collaboration with its sister property, Shangri-La Ulaanbaatar.For two weeks, HEAT’s “Around the World” station transforms into a Mongolian kitchen led by guest chefs Odgerel “Odko” Tsogtsaikhan and Byambasuren “Byamba” Tsede of Shangri-La Ulanbataar’s Café Park Buffet Restaurant, who bring the bold, meaty flavors and centuries-old cooking traditions of their homeland to Manila.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1759915860937THE CHEFS 3.jpg" style="width:950px" class="fr-fic fr-dib"/>Guest chefs Odgerel Tsogtsaikhan and Byambasuren Tsede. Jeeves de VeyraChef Odko was part of the property’s pre-opening team and is known for his mastery of traditional dishes, while Chef Byamba blends nomadic traditions with contemporary techniques to complement the spread.</div>What I know about Mongolian food is through the numerous Mongolian barbecue and Mongolian grill restaurants that opened a few years back with diners choosing ingredients then having the stir-fry on a large flat circular griddle.It’s surprising that this is not what authentic Mongolian cooking is supposed to be. Rather, it’s a unique cuisine that fits the rugged landscape of the region. Many proteins and meats, mostly lamb and beef with lots of rice and grain. They use minimal vegetables because the terrain and climate aren’t conducive to growing greens.A distinct Mongolian spice blend, specially flown in for Chef Byamba and Chef Odko’s dishes, can be tasted throughout the spread — a mix of powdered cumin, coriander, mustard seed, salt, pepper, and other proprietary spices.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1759916083156BATAN.jpg" style="width:950px" class="fr-fic fr-dib"/>Batan. Jeeves de VeyraChef Odko recommends starting with a bowl of batan, which is like congee with ground beef that’s taken in the morning after a night of heavy drinking as a hangover remedy.</div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1759916126174DUMPLINGS.jpg" style="width:950px" class="fr-fic fr-dib"/>Dumplings. Jeeves de Veyra While the Mongols did not invent dumplings, the Mongolian empire definitely helped bring this dish around the world. Compared to Chinese dim sum, the version served here is larger, has a thicker wrapper, and uses a sauced minced meat inside.</div>I thought that Khuushuur, their version of empanada, was more of a fried meat dumpling than an empanada. I liked the crispy flour shell. It’s like buchi without the sesame seeds with a savory minced meat filling.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1759916192535TSUVIAN.jpg" style="width:950px" class="fr-fic fr-dib"/>Tsuvian. Jeeves de Veyra Tsuvian is one of Chef Odko’s specialties. This stir-fried noodle dish is like hofan with slices of beef with green peppers with flavors from the Mongolian spice powder.</div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1759916261935HOT STONE BBQ.jpg" style="width:950px" class="fr-fic fr-dib"/>Hot-stone Barbecue. Jeeves de Veyra The two chefs showed a unique way of cooking meat where they add hot stones in the pot along with the ingredients. I’m guessing that this is a way to distribute heat all over the dish rather than just having it come from burners or the grill below. The lamb was really tender with little of those gamey notes that tend to turn off those unfamiliar with this meat. </div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1759917613402552680356_1472920510705402_2445284006431150988_n.jpg" style="width:950px" class="fr-fic fr-dib"/>Beef Shank. Jeeves de Veyra The Mongolian Beef Shank was an additional carving station in HEAT’s spread. The Mongolian spice powder is rubbed onto the beef shank and then cooked inside what looks like a pastry shell. Straight off the shank, the slices are already tasty and don’t need any gravy or sauce. It is on the rare side though you can have it fried a little more to get the desired doneness.</div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1759916309694TEA.jpg" style="width:950px" class="fr-fic fr-dib"/>Suutei Tsai. Jeeves de Veyra If most of us end our meals with tea or coffee, Mongolians have a cup of Suutei Tsai. This spiced milk tea is like an unsweetened salty version of chai. This is traditionally given when visitors come to a Mongolian household served with candy and Ui Buuv, bites that reminded me of milk pastillas. The tea is excellent with their creamy rice pudding with raisins.</div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1759916350795DICE GAME.jpg" style="width:950px" class="fr-fic fr-dib"/>Dice game. Jeeves de Veyra While sipping your tea, you can also check your fortune with Mongolian fortune dice. Each die represents an animal and the best result is for all of them to show up after shaking them in the cloth bowl.</div>By bringing Mongolia’s unique cuisine to Manila, Edsa Shangri-La and HEAT celebrate cultural exchange through food. There are plans for more collaborations with sister properties abroad and curated local restaurants highlighting different cuisines soon.Chef Odko and Chef Byamba will be presenting their Mongolian dishes until October 17 at HEAT. Buffet rates are P2,650 net for weekday lunch and P2,850 net on weekends and holidays. Dinner is priced at P2,850 net from Sunday to Thursday, and P3,500 net on Fridays, Saturdays, and holidays.

Forget what you know about Mongolian barbecue. Edsa Shangri-La’s HEAT is redefining Mongolian cuisine with an authentic showcase of dishes straight from Shangri-La Ulaanbaatar, featuring chefs Odko Tsogtsaikhan and Byamba Tsede.

Forget what you know about Mongolian barbecue. Edsa Shangri-La’s HEAT is redefining Mongolian cuisine with an authentic showcase of dishes straight from Shangri-La Ulaanbaatar, featuring chefs Odko Tsogtsaikhan and Byamba Tsede.

Edsa Shangri-La serves a taste of Mongolia straight from the steppes

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Edsa Shangri-La serves a taste of Mongolia straight from the steppes

Jeeves De Veyra

Published October 09, 2025 11:00 AM PHT

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