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.
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 tastebuds. 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.
Their take on modern European cuisine is evident in their 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. The steak is served with peppercorn sauce and triple-cooked chips with saffron aioli.
The “English Bramble” Blackberry Eton Mess is a twist on a traditional English dessert that is named for the way it is to be eaten which is to break the meringue and mix with the berries and cream. Whereas the classic version uses strawberries, this interpretation is a scrumptious jumble of blackberry mousse and sorbet, encased in meringue that is nestled on top of a miso shortbread biscuit, and dusted with blackberry powder. PR