The Pig and Palm — Restaurant in Cebu City

There are good restaurants, and there are great ones.

When I walked into the Pig & Palm on a humid and drizzly night, I was fully expecting to enjoy a nice range of eclectic dishes, incorporating the modern European sensibilities of a restaurant in Chelsea with the tastes of sea and soil of the Philippines.

What I got was much more - a restaurant that combined an avant-grade menu and interiors with the warmth of Filipino hospitality and the crisp attention of British service.

I started with their Potato Hash - thinly sliced and crisp with some tenderness at the center, topped with a mousse of Smoked Mentaiko and Balsamic Caviar. Starting from the texture of the hash which resisted just enough before yielding completely to the knife, to the perfectly balanced brine and sweetness of the roe, I knew I had found my new favorite appetizer.

The meal continued with a bowl of Miso-glazed Octopus, immersed in a foam of potato and pimiento, and bits of pork crackling. Each bite of octopus was surprisingly tender, and once again balanced salt and sugar in a satisfying way.

The star of the show was their Grilled Kurobuta Pork Chop, placed on a bed of sweet potato purée, and painted with a sweet apple glaze that was soaked up by their spherical Black Pudding balls that were fried like Croquetas. Their Maitre, Oliver, advised me that the dish is a favorite of their chef, who originates from Berkshire, where the Pork was likewise sourced.

Lightly charred and sliced to absorb the sauce, each bite of pork was tender, smoky-sweet, and perfectly complemented by the pudding. Alternating bites between the pork and potato purée allowed for one to cleanse the palate after sinking your teeth into such a rich piece of meat.

Dessert was a revelation. Initially, I considered their Poached Strawberries, but decided against it since it came with Meringue, which I am not fond of. Instead, I ordered their Chocolate Espuma, which came on top of a Raspberry Sorbet, topped with Crispy sheets of Cacao Nibs.

To my surprise, my server, Mae, spoke to the chef, who prepared a bowl of the strawberries without the Meringue! Sitting on a basil Sponge cake, and with drops of lemon curd, it was the perfect way to end a meal for someone like me who appreciates tanginess to end a meal. The restaurant offered me this with their compliments, which I did not expect, and which was very gracious of them.

A further surprise was that my Chocolate Espuma followed the strawberries. An indulgent mousse was sprinkled with hazelnuts and bits of gold foil, with a surprise of dark chocolate brownies within. The raspberry sorbet was the perfect foil to the richness of the chocolate, and the crunchy Cacao sheets offered a way to savor the chocolate long after it had passed my lips.

The service of the restaurant was sensitive and attentive without being intrusive. Both Oliver and Mae, the Maitre and server, were equally aware of the right dishes to recommend to me, and it was Mae who shared my preferences with the Chef without me realizing that.

For fans of FX’s The Bear, you may remember a pivotal episode in Season 2, titled “Forks”, where Carmy’s hapless cousin Richie is sent to learn about what it takes to bring a restaurant’s service standards up to the level of fine dining, and learns its all about the details. Putting your observation skills to the test, listening, and offering meaningful interventions that surprise and delight, all while remaining firmly in the background. That delicate balance of being helpful without overreaching is what separates the good from the great.

The Pig & Palm is great - from the receptionist at the door, to the chefs toiling in their open kitchen, to every waiter they have. How they manage this without the snooty starchy white tablecloth air of many other restaurants is something that still surprises me. I would not be exaggerating when I say that they are perhaps one of the best restaurants in the...

I wanted to give Pig & Palm the benefit of the doubt, despite my Cebuano friends telling me it's overrated - unfortunately, it proved to be incredibly overrated, delivering a disappointing experience that failed to justify its reputation.

For appetizers, we had the Crackling Chicharon with Bacon jam, which was surprisingly delicious but too oily, creating an indulgent dish that became overwhelming due to excessive grease. We also tried the manchego & prosciutto croquette, which was sadly mushy, bland, and unappetizing - a complete failure of what should be a restaurant staple.

For entrees, we ordered an extensive selection including roast chicken breast, confit pork belly, Pig & Palm house lasagna, bolognese tagliatelle, and roasted gnocchi. The roast chicken breast was decent, though a bit dry, meeting basic expectations without distinction.

The Pig & Palm lasagna proved quite disappointing with a kiddie flavor profile and cheap-tasting cheese that suggested corner-cutting on ingredients for what should be a signature dish. The worst dish of the night was the tagliatelle, which was so doughy, bland, and horrible that it became nearly inedible.

The roasted gnocchi was particularly strange, featuring only six pieces of giant gnocchi that resembled potato dumplings more than traditional pasta. Oddly enough, we didn't even order this dish - it just arrived at our table, and the chef ended up comping it, suggesting kitchen confusion or mistakes.

The highlight of the meal was undoubtedly the confit pork belly with apple caramel, mashed potato, and mixed vegetables - perfectly cooked and so delicious that it demonstrated the kitchen's potential when they focus on execution.

We skipped desserts after the disappointing mains, but the drink highlight was the Chamomile Iced Tea, which provided an amazingly refreshing contrast to the heavy, often poorly executed food. The restaurant proved very expensive at around PHP 1,600 per person for our group of 4, making the poor food quality even more frustrating given the premium pricing that should guarantee better execution and ingredients.

Overall, I'd rate Pig & Palm a 3.5, or a generous 4 stars. The staff were top-notch attentive and professional throughout the meal, but the food itself was rather disappointing, especially considering that we ordered a wide array of dishes and found consistent quality issues across multiple preparations. The combination of high prices and inconsistent quality makes this restaurant difficult to recommend when Cebu offers better...

Nestled in the bustling Cebu Business Park, Pig and Palm stands out as a true culinary gem, offering an exceptional dining experience that justifies its premium pricing. Managed by a two-star Michelin chef, the restaurant lives up to its prestigious affiliation, delivering on both innovative cuisine and impeccable service. We recently celebrated a special occasion (a wedding anniversary, perhaps!) here, and the ambiance was absolutely perfect. The sophisticated yet inviting atmosphere makes it an ideal choice for any significant event, from romantic dinners to celebratory gatherings. Our meal was a delightful exploration of flavors and textures. The Confit Pork Belly was a highlight, with its perfectly tender meat beautifully complemented by the sweet and tangy apple caramel, creamy mashed potato, and crisp broccoli. It was a masterclass in balance and execution. The Steamed Snapper was another testament to the kitchen's skill. The fish was incredibly fresh and flaky, elevated by a delicate pomelo butter sauce that added a bright, citrusy note, and the delightful crunch of candied pine nuts. It was a light yet incredibly flavorful dish. And for a truly indulgent treat, the Truffle Mac & Cheese was outstanding. The rich, smoky cheese sauce coated perfectly cooked pasta, while the glazed pork belly added a savory depth and the brioche crumbs provided a satisfying textural contrast. It’s comfort food elevated to an art form. Beyond the exquisite food, the service was consistently excellent – attentive, professional, and knowledgeable without being intrusive. Every member of the staff contributed to a seamless and enjoyable evening. Given its popularity and reputation, securing a reservation in advance is highly recommended to ensure you get a table. While Pig and Palm is certainly on the pricier side, the quality of the ingredients, the artistry of the dishes, the superb service, and the elegant ambiance truly make it worth every peso, especially for those memorable moments. If you're looking for an unparalleled dining experience in Cebu, Pig and Palm should be at the top...