The Pig and Palm Cebu

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“Simplicity with complexity,” exclaimed Michelin-starred British chef Jason Atherton when he was asked to describe his dishes at his newly opened restaurant in Cebu, The Pig and Palm.  “We create simple dishes but each one goes under so many complex procedures,” he explained. The Pig and Palm plays around with natural, familiar flavors layered on top of each other, ultimately creating enticing and flavor-balanced plates that’re simple and complex at the same time, not to mention gratifying. 😉
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Set in a modern-contemporary restaurant scene, the 57-cover The Pig and Palm offers a modern Spanish tapas menu with a focus on pork dishes. A 25- cover stand-alone bar serves innovative cocktails and bar snacks.
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The Pig and Palm: Food
Jason Atherton together with Manila-born head chef Tim dela Cruz have developed a menu of modern tapas-style sharing dishes, interpreted using the best of Filipino produce. As suggested by the restaurant’s name, dishes will celebrate Cebu’s reputation as a destination for pork, with a focus on pig-based plates sourced from Local farms in Cebu.
The list of appetizers are innovatively pretty exciting. The squid crackers which is mainly made with rice flour and squid ink reminds me of munching on Crispy kangkong, less the oily aftertaste. Kinilaw Shrimp initially gives out a fresh shrimp and papaya crunch, and finishes off with a refreshing coconut milk taste.  The tuna sashimi served with iced Jalapeno gives the Japanese dish a new twist with a light, cool sweet chili kick. Chicken Karaage with Sriracha Mayo seemed to be a perfect pair with just about any of the bar concoctions. And my favorite Carrot in Walnut Pesto – local carrot produce  served with pesto made with fresh basil with a hint of nuttiness. Yum! The Pig and Palm appetizers range from P125.00 to P295.

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Squid Crackers, Potato Aioli, black onion (PhP125)

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Shrimp Kinilaw, calamansi, pickled papaya, chili and coconut (Php 275)

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Tuna Sashimi, ponzu, Cebuano turnip, jalapeno ice (PhP295)

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Chargrilled miso carrots, baba ganoush, walnut pesto (PhP150)

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Chicken Karaage, Sriracha Mayo (PhP 220)

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Old fashioned pork terrine, pistachion, “onion-onion and onion” (PhP250.00)

THE MAIN ACT: Roasted Suckling Pig
One of the pig-based plates on The Pig and Palm menu is Rosted Suckling Pig on soya onion gravy, apple and mustard leaf. For a city that loves lechon so much, this tasty rendition is delectably good and a must-try. It starts with a good initial crackle then advances to the pork’s tender, juicy meat – just like how we Cebuanos love it!
I am looking forward to go back real soon and treat myself to a hefty serving of the coal grilled Australian black angus rib eye. Yum!

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Roasted Suckling Pork, soya onion gravy, apple and mustard leaf (Php 650)

Dessert: East, West!
I always leave some room for dessert. Well, most of us Filipinos do! These two meal-enders surely were perfect to cap our lunch – Moelleux au Chocolat and Coconut rice Pudding with Mangoes.

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Baked 60% chocolate moelleux, sea salt and vanilla ice cream (PhP215)

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Coconut Rice Pudding, coconut ice cream and mango (PhP195)

And don’t forget to check out the intriguing cocktail drinks menu which blends traditional Filipino fruits and flavors with British cocktail styles, created by group bar executive Jamie Jones for The Pig and Palm’s bar.

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The Social Surgery

“It has always been Irha’s dream to bring some of the success of our restaurant group, The Social Company, back to her hometown of Cebu. As my wife and co-director of the company, it gives me no greater joy than to open a Social destination here as my love letter to her.” – Jason Atherton

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Michelin-starred British chef Jason Atherton

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The Pig and Palm Culinary Team

The Pig and Palm is located at MSY Tower, Cebu Business Park and is open from Tuesdays to Sundays for breakfast, lunch and dinner from 8:00AM to 10:00PM. Reserveations are accepted from 9:00AM to 5:00PM through email (reservations@thepigandpalm.ph) or by phoning them at +639294814668.

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