Cebu is not only home to the famed lechon but also to a culinary gem called The Pig and Palm. The restaurant has an innovative European menu prepared by chef Jason Atherton, featuring dishes like confited pork belly, poached red grouper, or a sinful banoffee soufflé for dessert. At their well- appointed bar, you can complement your meal with classic and curated cocktails. Completing the experience is the dimly-lit, elegant interiors, and non- intrusive service to boot.

Signature Dishes

• Steak tartare
• Confit pork belly
• Miso glazed pulpo

Tatler Tips

Be sure to ask your waiter what the weekly chef specials are.