This Salted-Egg Salmon Is a Tasty Upgrade to Your Usual

It's time to pig out at The Pig in the Sea.

The Pig in the Sea
63A President’s Avenue, BF Homes, Parañaque City
Contact: 0917-899-8774
Open 5 p.m. to 10 p.m. (Tuesday to Thursday), and 5 p.m. to 11 p.m. (Friday to Sunday)



( When it comes to great food spots to satisfy your cravings, the south side of the Metro never fails to deliver. Most of them are family-owned, too, so there’s always that personal touch, like this new restaurant in BF Homes called The Pig in the Sea.




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The name hints somewhat on what kind of dishes they serve—a fusion of pork and seafood. 'Sea' also stands for Southeast Asia so you’ll get a taste of the region’s vibrant and mouth-watering flavors on the menu.


It looks unassuming from the outside, tucked inside another establishment, but the interiors are cozy and ideal for intimate gatherings with family and friends. You’ll also notice their colourful underwater-themed murals, which make a good excuse to strike a pose and take some photos. “It’s a family thing. We all helped to make it look like the way it does now. The menu is also carefully curated and changes from time to time so we always have something new to offer,” said Kring Zulaybar, manager and co-owner.



Seafood Surprise


The Seafood Surprise (P350) is a siren call for all seafood lovers; yes, it comes with prawns and squid, but it also has other good non-seafood stuff like bacon, enoki mushrooms, quail eggs, basil, and rendang sauce. It’s well worth a try, along with rice.


Salted Egg Salmon


Another must-try is the Salted Egg Salmon (P320). The contrasting flavors of salted egg, squash purée, glazed tomatoes, oyster mushrooms, and salmon blend together that you’ll want to keep on eating. It's the perfect dish to order if you want to get into eating healthier.


The Hot and Cold Ray (P275) with stingray ceviche will remind you of your tropical vacations complete with fresh seafood, fresh air and ocean views. It also comes with wonton crisps and stingray with sriracha, leeks, eggplant, tamarind, and shitake mushrooms. The change in temperature as you eat the ceviche and the soup adds to the gastronomic experience.



Pork Tongue Char Siu


Pork 2 Ways


Don’t be turned off by its name; the Pork Tongue Char Siu (P280) is fragrant and flavorful with zero gaminess, and is served with a barbecue glaze, with sweet-salty notes that'll tickle your taste buds. There’s also the Pork 2 Ways (P295), made with pork cheeks, spareribs, coconut carrot puree, pickled radish and carrots, and sweet coffee caramel sauce. The best way to enjoy it is to take a piece of the pork cheeks with the spareribs, dip it on the carrot puree, and then have everything in one bite—amazing flavors!



Ube Bread Pudding


Peanut Ice Cream


For dessert, have their Ube Bread Pudding (P95). Made with purple yam, bread, and whipped cream, its simplicity makes it so comforting. If you’re looking for a more refreshing dessert that’s not too sweet and definitely addicting, you’ll love their Peanut Ice Cream (P95), with peanut brittle, and vanilla ice cream wrapped in rice flour paper. The ingredients are straightforward, but trust us when we say it’s worth a try.



South folks know it takes a lot to get them out of the house, but The Pig In The Sea's novel-yet-tasty dishes may just do the trick. This new restaurant could prove to be a worthy addition to the South's thriving food scene.


Photos by Jericho San Miguel

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