The five must-try dishes at The Pig & Palm

Jason Atherton’s The Pig & Palm opened to much fanfare in Cebu last week. The Michelin-starred British chef’s first restaurant in the Philippines and 16th in the world, The Pig & Palm offers a modern Spanish tapas menu with a focus on pork dishes, along with innovative cocktails and bar snacks.

Just like any other new restaurant in town, it can get overwhelming to decide what to have, especially with The Pig & Palm’s selection of mouthwatering dishes. With Zee Lifestyle present at the media launch right after it opened, we give you some of the early favorites that’ll definitely keep you coming back for more.

SQUID CRACKERS

Squid crackers, potato aioli and black onion
Squid crackers, potato aioli and black onion

Don’t be wary of the black color! The squid crackers, potato aioli and black onion is a light appetizer, with the dip bringing out the unique flavors of the squid. This would surely stave off the hunger pangs while making you look forward to the other courses.

CHICKEN KARAAGE

Chicken karaage and sriracha mayonnaise
Chicken karaage and sriracha mayonnaise

When you have sriracha mayonnaise, you can’t really go wrong with anything… especially not with The Pig & Palm’s chicken karaage. It’s a slightly heavier appetizer so tasty that you’re going to want to keep grabbing seconds. This, or the main courses? Yep, this definitely makes setting priorities difficult.

OLD-FASHIONED PORK TERRINE

Old-fashioned pork terrine, pistachio, "onion-onion & onion"
Old-fashioned pork terrine, pistachio, “onion-onion & onion”

The old-fashioned pork terrine is pleasantly cold to the taste buds, the temperature allowing for an irresistible burst of flavor. Just like the karaage, this loaf is quite the delicious treat that would easily make you decide to have it as a main course. And, no, we can’t really blame anyone for that.

KINILAW

Kinilaw of shrimp, calamnsi, pickled papaya, chili and coconut
Kinilaw of shrimp, calamansi, pickled papaya, chili and coconut

Every Cebuano knows what kinilaw is. Jason Atherton elevates this delicacy of sorts with a fresh take, serving the kinilaw on shells set on a bed of ice. The zesty flavors brought about by the calamansi makes this dish ridiculously addicting.

ROASTED SUCKLING PORK

Roasted suckling pork, soya onion gravy, apple, mustard leaf
Roasted suckling pork, soya onion gravy, apple, mustard leaf

Sure, call it lechon, but you’ll have to admit this is roasted pork unlike anything else before. The meat is temptingly tender, the skin roasted to that perfect crisp, and that soya onion gravy is a surprising twist that makes a lot of sense. If there’s a star in Atherton’s Pig & Palm menu, this would definitely be it.

Do you agree with our list? Sound off in the comments with your other recommendations!

See photos from The Pig & Palm’s grand opening below:

Kim Almodiel, Irha and Jason Atherton, Jewelle Yeung, and Phil Mugglestone

Picture 1 of 17

THE PIG & PALM

Open Tuesday to Sunday
8:00 a.m. to 10:00 p.m.
MSY Tower, Cebu Business Park
website | 63. 929 481 4668

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