New Dishes to Entice the Senses
Chef Jason Atherton’s flagship restaurant in the Philippines, The Pig & Palm, pleases palates with new dishes creatively crafted by head chef Karl Emsen. These additions to the menu bring eclectic flavors together with a balanced, singular vision of pure culinary delight.
Diners may indulge in classic favorites that are given The Pig & Palm touch, such as the KFC Korean Fried Chicken served with kimchi ketchup. The chicken is crisp yet tender, seasoned with traditional spices, and coated in a gochujang glaze to fire up the taste buds.
In all of Jason Atherton’s restaurants around the world, a source of inspiration is always the region’s freshest fare and local produce. Cebu’s seascape and abundant marine life serve as the main influence of the Linguine Nero. Perfectly al dente and served with the freshest shellfish, prawns, and clams, the dish is a signature play of textures, colors and tastes with its salsa verde, chorizo bits and creamy, rich crab bisque sauce.
Another dish to try is the Garlic Prawns. The locally sourced prawns are coated in a rich garlic butter sauce and grilled in olive oil, artfully plated and served with squid ink aioli topped with shichimi.
The restaurant’s take on modern European cuisine is evident in its sumptuous Pea and Ham Risotto with salsa verde, mint, and Parma ham straight from Italy. Another is the Prime British Hereford Rib Eye Steak sourced directly from Suffolk, England and dry-aged for 35 days to bring out the tenderness and underlying savoriness of the meat. Served with peppercorn sauce and triple-cooked chips with saffron aioli, this choice cut for the month runs until the end of August.
The Pig & Palm is open Tuesdays to Sundays from 11 a.m. onwards and is located at the MSY Tower, Pescadores Road, Cebu Business Park, Cebu City. The website is at www.thepigandpalm. ph; the social media accounts @ thepigandpalm on Instagram and Facebook. For reservations, one may call +63 917 657 6866 or (032) 255 8249.