Arts & Culture
We Sat Down For an Epicurean Dinner with Jason Atherton
Michelin-starred chef Jason Atherton was in town last weekend to cook up a special set menu at his first and only restaurant in the Philippines, The Pig and Palm.

Michelin-starred chef Jason Atherton was in town last weekend to cook up a special set menu at his first and only restaurant in the Philippines, The Pig and Palm. As this is is his first visit this year, it’s a special menu indeed, considering that he has sixteen other restaurants scattered across the globe to oversee.
Jason holds four coveted Michelin stars under his belt alongside titles like “Chef of Year” and having many of his restaurant hailed as some of the best restaurants in the world. It’s no surprise that he’s earned that many accolades; he’s worked his way to the top by training with top-tiered toques.

Chef Jason Atherton
His first restaurant, Pollen Street Social, earned its Michelin star three months after they set up shop. It’s among the fastest to earn a Michelin star in the world. What’s admirable about Jason is how he still has his feet planted firmly on the ground—he may have earned four Michelin stars, but he says he’s not looking to get any more.
“I enjoy being part of Michelin, but I’m not obsessed by it. I don’t crave it. We are where we are. But we work to keep it, of course. As long as the customers are happy and they like our food then that’s okay,” he shares casually. “I don’t worry about it too much.”
At The Pig & Palm, Jason ensures that his philosophy of keeping the customers happy is upheld. The restaurant has made a remarkable reputation for itself as one of Cebu’s culinary gems, two years since its launch.
I’ve frequented the restaurant for a long time now, and the quality of the food still surprises me each time I pay a visit. Last Saturday, Jason created a special set menu that teased the tastebuds.
A six-course meal, the dinner started off with canapés and cocktails. Their cocktail menu gives you a variety to choose from, and is arranged in a way that goes with each course perfectly, from appetizers to dessert, and even have their respective hashtags for when you’d like to post it on social media.
Their Dill or No Dill, which is available at every restaurant managed by Jason, is a crowd favourite; it’s made with gin, lemon juice, elderflower cordia, cucumber, dill (of course), and rimmed with smoked salt. Try their McBanDaq, which I describe as a deceptively dangerous banana milkshake, or their quirky Coff’ Medicine, a concoction of Don Papa rum, Kahlua and espresso, that comes with a doctor’s prescription.

Seared tuna with feta cheese, tomatoes and black olives
The first course was their Seared tuna with Feta and Pistachio Mousse, Tomatoes and Black Olives. To be honest, I don’t always get to finish dishes that have raw (in this case, seared) fish, but I surprisingly did with this dish. It was that good. The tuna was fresh and had no strange fishy aftertaste, probably offset by the roasted tomato and the balsamic reduction. The parmesan tuile and minced black olives on top added a burst of umami to the already harmonious flavors.

Cold-smoked duck breast with pickled cabbage, foie gras parfait and candied walnut
The Cold-Smoked Duck Breast was divine. As someone who loves duck, this dish left me wanting more. The duck breast was cold-smoked with apple wood, giving it a delicate flavor. The pickled red cabbage on the side complemented it very well, along with the foie gras parfait.

Fillet of British beef with potato fondant, roasted pumpking and oats
The star of the dinner was their Fillet of British Beef. The Pig & Palm is proud to be the first to market British beef in Cebu, and it did not disappoint. Succulent and tender, it could make other kinds of beef give a run for their money. The sweetness of the roasted pumpkin and the richness of the potato fondant rounded off the dish.

Black forest gateau
For dessert, we had their Yogurt and Calamansi White Chocolate Lolly, which was tangy and refreshing on the palate, and their Black Forest Gateau, a decadent dessert made with layers of cherries, chocolate cake, and chocolate mousse.
Jason shares that these dishes will be available on their regular menu soon, so don’t worry if you didn’t catch him when he was in town. Meanwhile, make sure to check out their cocktails and the other items on their menu!
MSY Tower, Pescadores Street, Cebu Business Park
For inquiries and reservations, call +63 917 657 6866
Open 11:00 AM to 12:00 AM from Tuesdays through Sundays
Arts & Culture
Chaos and Clarity: Zen Aesthetic in Oj Hofer’s Art

by Jing Ramos |
Oj Hofer, our fashion contributing editor, is a Fine Arts graduate from the University of the Philippines. Though he began painting at the age of eight, his artistic journey took a transformative turn in 2013. While volunteering as a costume designer for Siddhartha: The Musical, he encountered Venerable Master Hsing Yun’s One-Stroke Calligraphy, sparking a deep devotion to Japanese sumi-e painting and kanji calligraphy. Over the years, he refined his craft, using his art to share the Dharma through exhibitions while supporting the Hsing Yun Educational Foundation. In 2022, his spiritual path deepened at Nan Tien University, where he embraced Zen and Humanistic Buddhism, shaping his artistic philosophy.

“Plum Blossoms in Moonlight.” Serigraphy on abaca.
In his recent works, Hofer merges traditional calligraphy with serigraphy, drawing inspiration from his friend Charles Lahti—an internationally recognized New York-based painter and printmaker. Lahti, known for his collaborations with post-war American artists like Robert Rauschenberg, Donald Judd, Andy Warhol, and LeRoy Neiman, introduced Hofer to silkscreen techniques. Through a workshop Lahti conducted in Cebu—arranged by their mutual friend Greg Urra—Hofer integrated silkscreen into his Zen artworks, particularly those on abaca.

“The Circle of Harmony” Serigraphy and Calligraphy on abaca.
Hofer’s cross-disciplinary approach challenges conventional Zen aesthetics. His layered paintings on abaca may seem far from tranquil at first glance, but closer contemplation reveals a meditative core. His serigraph of an Enso circle, for example, initially appears chaotic, filled with Tang Dynasty poetry and overlapping, repetitive forms. Yet, by focusing on a single calligraphic element, the viewer experiences a moment of clarity—a glimpse of awakening within the visual complexity.

“Monkey Mind” Serigraphy and Calligraphy on abaca.
Even more engaging is his diptych Monkey Mind. At odds with the traditional Zen emphasis on negative space, this piece is deliberately busy, reflecting the restless nature of the mind. A distracted viewer may struggle to find a focal point, but one attuned to emptiness and presence will perceive clarity amidst the seeming disarray.

Ink and intention—creating calligraphy in support of one of my advocacies.
By fusing Zen philosophy with the discipline of serigraphy, Hofer invites his audience to look beyond surface impressions and discover stillness within movement, balance within complexity. His art does not merely depict Zen—it embodies the paradoxes at its core, offering a path to mindfulness through the act of seeing and the experience of doing.
Arts & Culture
What is Sappia? The Rice Myth Goddess of Bohol Who Helped Feed the People During a Great Famine

by Emma Gomez
The story began when the people of Bohol started to experience hunger and famine. All the livestocks were inedible and the fields were dried out leaving only weeds planted on the ground. The people prayed to the goddess of mercy, Sappia, to ask for food.

Sappia, the rice myth goddess of Bohol
Sappia, from the heavens, heard the cries of the people. She saw the dense population of weeds and offered to help them. Sappia thought of nourishing the weeds to be edible and healthy for the people of Bohol. Straightaway, she sprinkled the weed with milk from her bossom. She emptied each breast until blood came out. Before she left, she whispered to the weeds that they may be nourished and be able to feed the people.
When harvest season came, the people of Bohol quickly gathered the nourished weeds. They observed that the ones sprinkled with milk were white, while the other were red. They called the new plant rice and they replanted these in honor of Sappia, and for the people to devour.
Arts & Culture
Kimsoy’s Canvas of a Lifetime in Full Display

by Diana Gillo
There is nothing more fascinating than seeing an artist’s lifetime of work in one room. Such is the experience in Jose “Kimsoy” Yap’s third solo exhibit entitled “Kimsoy: Episodes of Mastery,” at Galerie Raphael Cebu. This serves as the truest form of homage to his enduring journey, showcasing works that span over decades.

Kimsoy with his student and muse, Zhara Rivera Mercado, at the entrance of Galerie Raphael
The exhibit speaks greatly of Kimsoy’s evolution as an artist, with his shifting mediums and remarkable variety of subjects. His creations range from heartfelt portraits of individuals he encountered along his journey to detailed landscapes inspired by the different walks of his life. The room’s layout carries the weight of his years of craft with one wall lined with pastels, another with watercolors, and another with oil painting.

As the River Flows Onward by Kimsoy Yap 2020 | Oil on canvas | 82×48 inches
The exhibit transcends beyond just the commemoration of Kimsoy’s masterful periods. It wanders more into a sense of intimacy reflecting Kimsoy’s life’s journey—from his roots as a young boy in Negros Oriental, through his pursuit of greater artistic mastery in New York, to his prominence in Cebu’s art scene. All his work freehanded, created both with his left and right hand, depicts the ways in which we all leave traces of ourselves in our work and in the world.

A Friend of Mine 1979 | watercolor on paper | 24×18 inches

In a Relaxed Mood 1977 | water color on paper | 16×19.5 inches
The opening ceremony featured Ambassador Jose Mari Cariño, alongside special guests Ivy Ang Gabas, Paolo Li, Angbetic Tan, Laurie Bouquiren of the Visayas Art Fair, and Valerie Go of Galerie Raphael Cebu. The exhibit is open until March 21, 2025.
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