The Pig & Palm

Philippine Tatler Best Restaurants - - MODERN EUROPEAN/TAPAS -

WHY GO

Helmed by the Miche­lin-starred Bri­tish chef, Ja­son Ather­ton, the restau­rant of­fers mod­ern Span­ish tapas for shar­ing, a strong cock­tail game, and an im­pres­sive wine list.

TATLER TIPS

Dill or no Dill is the sig­na­ture gin-based cock­tail with a win­some mix of cu­cum­ber, elderflower, lemon and dill but the other cre­ations of mixol­o­gist, Gareth Evans, are also all worth a whirl. In­dulge in the de­light­ful pop­pers: squid crack­ers with aioli; chicken karaage; ja­mon and Manchego cro­quettes. Pork lovers will en­joy the old-fash­ioned pork ter­rine and the suc­cu­lent roasted suck­ling pig in soya onion gravy, ap­ple, and bok choy. The sweet shrimp kini­law makes for a pretty plate and the roasted par­rot fish with peas and ham with a rich lob­ster bisque is di­vine.

Dill or no dill PHP 1,500-1,999 PER PER­SON

Lo­cal red mul­let and clams in ba­con beer sauce

Kini­law of shrimp, cala­mansi , pick­led pa­paya, chilli, and co­conut

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