{"id":6284,"date":"2014-07-21T16:46:37","date_gmt":"2014-07-21T08:46:37","guid":{"rendered":"http:\/\/primer.com.ph\/restaurant\/?p=6284"},"modified":"2016-01-26T17:23:44","modified_gmt":"2016-01-26T09:23:44","slug":"the-black-pig","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/muntinlupa\/the-black-pig\/","title":{"rendered":"The Black Pig"},"content":{"rendered":"

THE BLACK PIG<\/a>\u00a0is a charcuterie, bar & restaurant headed by Chef Carlos Garcia, a Spanish chef who previously worked for Michelin Star French restaurant Gauthier Soho in London.<\/span><\/p>\n

\"001_\"<\/a><\/span><\/p>\n

Chef Carlos, together with couples\u00a0 Steve & Tricia MacDonald and Anton & Berna Garriz, lines up to offer European-inspired dishes\u00a0that use fresh local ingredients. Moreover, they also offer signature draft beers on tap and a rare selection of wines from humble wine makers across the globe.<\/span><\/p>\n

The name of the restaurant is inspired by Spain\u2019s black Iberico pig, also known to be the finest ham all over the world, and our very own lechon<\/em>.<\/span><\/p>\n

\"interior\"<\/a><\/span><\/p>\n

Their approach is creating innovative and distinct dishes with the combination of different cultures, flavours, and textures while having a very casual yet sophisticated ambiance. Just imagine eating food that tastes so good as you enjoy the restaurant’s laid back vibe. \u201cIt\u2019s the reflection of the owner\u2019s personalities,\u201d says Steve Macdonald. The homey feeling at BLACK PIG makes it a popular hangout joint for foodies and even celebrities.<\/span><\/p>\n

Primer experience:<\/span><\/p>\n

COMPLIMENTARY BREAD<\/strong><\/span>
\n The complimentary bread is baked fresh daily. We liked them all, especially when they were paired with the beet root pate. As they say, all good things are free.<\/span><\/p>\n

THE BLACK PIG CHARCUTERIE BOARD<\/strong><\/span>
\n Jamon Iberico de Cebo, Morcilla Iberico, Chorizo Iberico, Salchichon Iberico, Lomo Iberico<\/span><\/p>\n

\"002_\"<\/a><\/span><\/p>\n

BEERS<\/strong><\/span>
\n Try their craft beer samplers to start off your meal. Begin with the lightest, local craft beer, and then proceed to MMA, ESB, and Road Trip<\/span>. I like the ESB<\/span>\u2019s fruity yet bitter flavour, while Mr. Eguchi, our Japanese editor preferred, the Road Trip<\/span> which has a stronger kick.<\/span><\/p>\n

\"beer\"<\/a><\/span><\/p>\n

STARTERS<\/strong><\/span>
\n The greens in the Roast Chicken Breast and Lemon Salad & the Spinach and Ricotta Ravioli<\/span> are locally produced from the Malipayon farms. By the way, malipayon<\/em> in Illonggo dialect is masayahin<\/em> in Filipino or cheerful<\/em> in English.
\n<\/span><\/p>\n

\"3\"<\/a> \"1\"<\/a><\/span><\/p>\n

The Beet Root Risotto with Parmesan Foam<\/span>. This was an obvious favourite. We indulged to it down to its last drop<\/span><\/p>\n

MAIN DISHES<\/strong><\/span>
\n The Mahi-mahi Fillet, Braised Veal Cheeks & the Pan-fried Prawns & Polenta<\/span> \u2013The taste of these dishes are as wonderful as how it was prepared.<\/span><\/p>\n

\"004_\"<\/a> \"005_\"<\/a><\/span><\/p>\n

DESSERT<\/strong><\/span>
\n For the dessert they gave us Chocolate Praline Mousse (P290)<\/span>. It\u2019s a chocolate mousse with a hazelnut like wafer inside. I\u2019ve got to say that I have a very high expectation on this one. All the bloggers, who have visited this joint, have made a brilliant review about it, and all I could say is that this dessert was the highlight of my visit. Surely, Chocolate Praline Mousse made me very ‘Malipayon.’<\/span><\/p>\n

\"003_\"<\/a><\/span><\/p>\n

Other than that, we also had Meringue & Marinated Mango<\/span>, which was also very delicious and it has eye-catching presentation. It\u2019s so stunning that it\u2019s so hard to ruin the design.<\/span><\/p>\n

\"2\"<\/a><\/span><\/p>\n

Overall, we love the quality of their food. The menu and drinks are very well planned, and each dish provides the customers a unique experience. We highly recommended this place for the working people, both young and the \u2018not so young,\u2019 who are looking for a place to reward themselves after a long day\u2019s work.<\/span><\/p>\n

We are already looking forward going down south just to visit The Black Pig!<\/span><\/p>\n

\"border3\"<\/p>\n

Article by Kevin Dizon<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

THE BLACK PIG\u00a0is a charcuterie, bar & restaurant headed by Chef Carlos Garcia, a Spanish chef who previously worked for Michelin Star French restaurant Gauthier Soho in London. Chef Carlos, together with couples\u00a0 Steve & Tricia MacDonald and Anton & Berna Garriz, lines up to offer European-inspired dishes\u00a0that use fresh local ingredients. Moreover, they also offer signature draft beers on tap and a rare selection of wines from humble wine makers across the globe. The name of the restaurant is inspired by Spain\u2019s black Iberico pig, also known to be the finest ham all over the world, and our very own lechon. Their approach is creating innovative and distinct dishes […]<\/p>\n","protected":false},"author":3,"featured_media":6293,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,110],"tags":[],"class_list":["post-6284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-muntinlupa","category-alabang"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/6284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=6284"}],"version-history":[{"count":10,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/6284\/revisions"}],"predecessor-version":[{"id":11934,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/6284\/revisions\/11934"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/6293"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=6284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=6284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=6284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}