Cover Pork chop paired with San Miguel Cerveza Blanca at Juniper
Pork chop paired with San Miguel Cerveza Blanca at Juniper
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Known for serving delightful moments through its world-class beers, San Miguel Premium Beers collaborates with fine-casual dining concept Juniper for elegant culinary pairings
We basked in the quiet elegance of Juniper by Josh Boutwood in Shangri-La Plaza, as San Miguel Premium Beers presented a sophisticated pairing experience with the restaurant's delectable dishes. During the course of the meal the distinct flavours of San Miguel Premium Beers were highlighted and complemented with each and every bite. The culinary experience at Juniper was made even more memorable thanks to world-class beers—San Miguel Super Dry, San Miguel Premium All-Malt, San Miguel Cerveza Negra, and San Miguel Cerveza Blanca.
Read more: Juniper by Josh Boutwood: The newest addition to Streetscape, Shangri-La Plaza
Above Halibut in taro-based sinigang paired with San Miguel Premium All-Malt
Halibut in taro-based sinigang paired with San Miguel Premium All-Malt
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Our menu at Juniper started with a warm, appetising dish. The halibut in taro-based sinigang is an elevated take on Filipino comfort food. The lightly seared halibut is paired with a sinigang sauce and cauliflower purée added for foundation. The dish is served with a daikon fondant, garnished with pickled okra for brightness, a crisp kangkong lavash for texture, and some parsley and tomato oil for freshness. This delicate course is best paired with San Miguel Premium All-Malt because of its distinct, full-flavoured, balanced taste, which tempers the tartness of sinigang.
Read more: What happened at Off Menu Philippines 2025? The most exciting food festival of the year
Above Pork belly adobo paired with San Miguel Super Dry
Pork belly adobo paired with San Miguel Super Dry
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Next was the pork belly, which is braised low and slow for three hours, then glazed with adobo sauce reduction. Topped with fried garlic for added texture, the intense flavours in each bite were complemented with a serving of pomme purée on the side. The dish was paired with San Miguel Super Dry, which complemented the meal's rich taste due to the beer’s hoppy aroma, and clean, crisp, dry flavour. That contrast created a layered, harmonious bite—each mouthful revealing fresh nuances as savoury depth met refreshing restraint.
Above Pork chop paired with San Miguel Cerveza Blanca
Pork chop paired with San Miguel Cerveza Blanca
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Juniper then poured its culinary mastery into its take on a straightforward pork chop. French-cut pork chops were cooked exquisitely, brined for six hours, pan-seared, then carefully oven-roasted to coax out just the right amount of tenderness. Served with mustard and M1 sauce, this hearty pork chop was well-matched by the refreshing San Miguel Cerveza Blanca. The beer's harmony of flavours of spicy, smoky and fruity offered a welcome counterpoint, gently enhancing the richness of the pork and its tangy sauces.
Above Chocolate, caramel cake with San Miguel Cerveza Negra
Chocolate, caramel cake with San Miguel Cerveza Negra
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We capped off our dining experience with decadent chocolate caramel cake. The rich chocolate and smooth caramel dessert paired well with San Miguel Cerveza Negra, which offers hints of caramel, coffee and chocolate, topped with a creamy and frothy finish, for a bold unique flavour.
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If you’re out for an epicurean adventure, head over to Juniper by Josh Boutwood and experience elevated dining, with each dish complemented with San Miguel Premium Beers.
Available until February 3, 2026.
Only for individuals of legal drinking age. ASC Ref No. S0199P011426S. Drink responsibly.
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About
Before assuming the Art and Culture Editor position, Franz has always had a penchant for visual and performing arts. He is passionate about exploring and writing about the local cultural scene and rediscovering the country’s storied past and rich heritage. Besides working on this luxury lifestyle magazine, Franz is an avid book reader, local traveller, museum-goer, chorister, and community theatre playwright.
Work
Franz earned a degree in Journalism from the University of Santo Tomas. He writes about local visual and performing artists and their craft; drinks wines, liquors, and spirits and talks about the creativity of their respective winemakers and master blenders; tries to learn more about business and investments; respects the tradition and artistry that go behind the making of watches and jewellery; and appreciates the genius of architecture and creative design.
As head of Tatler Philippines’ pool of writers, he helps them bring impactful and socially relevant stories to light.
For any leads, you may reach him through @franzsorillaiv on Instagram or franz@tatlerphilippines.com via email.
