In loving memory of my taste buds

Michael-Karlo-LimMichael Karlo Lim

OBITUARY. Carnivore, 2, closed its doors on Friday, Dec. 9, 2016.
Carnivore was born October 23, 2014, at The Gallery, Pope John Paul II Ave., Cebu City and was a lifelong resident in its short but very eventful life. Among its many meat dishes, it was best known for the Chop and Marrow, an Asturias Pork Tomahawk and Smoked Bone Marrow with a vegetable side, beetroot and black garlic sauces. It was also known for nose-to-tails of meats on-availability along with seasonal and organic produce. Oddly, as it took pride in its meats so did it with its seafood.

It is survived by his mother and father, Barbra Sia and Kurt Famador, and its cult following.

Service was held at 9 p.m., Saturday, Dec. 9, 2016, at its location at The Gallery, as officiated by Didi Quartin and Chyrelle Pagaduan. Its remains lie in state in situ while its spirit is expected to find paradise in El Nido, Palawan, soon.

The following are some highlights from its life (*cue in Adele’s When We Were Young):


The best seller, Chop and Marrow


Squid Ceviche. Still-writhing squid marinated in yellow miso, orange and lemon juice, grapeseed oil and Kikoman, cut into ribbons, twirled into a sea urchin shell and finally dusted with nori powder and house smoked salt.

Uni Ice Cream
Uni Ice Cream

Uni Ice Cream. Fresh uni is folded into a frozen custard base with a touch of Japanese seasoning and served on a sea urchin half-shell with fresh mangoes, a dash of sesame seeds and a nori crisp. Wasabi cream and a soy reduction add punches of additional flavor as functional sauce garnishes.

Three-week old New Zealand veal
Three-week old New Zealand veal

Three-week old New Zealand veal is seared then oven-roasted, seasoned with house-smoked sea salt, drizzled with beef au jus then served with beet puree, sauteed zucchini and oyster mush.


Sous-vide Smoked Beef Shortrib in Homemade Barbecue Sauce with Arugula and Grilled Vegetables

pho-inspired-render-of-duck-bones-with-noodles-herbs-and-a-duck-legPhó-inspired render of duck bones with noodles, herbs and a duck leg


Ox-tongue sous-vided 72 hours in its own juices before a flash grill finish with truffled demi, spinach puree, fried butternut squash garnish, mushrooms, butternut squash and young corn


Surigao Rice Paddy/Field Frog Legs Two Ways


Hour-long sous-vide Wild Cobia or Tassek (Vis.) and its Baked Skin Chip and a 30-min sous-vide Tiger Prawn in a poured-over Dashi, Kombu and Katsuboshi Clam Broth


Braised and grilled Asturias Pork Foreshank in a homemade Barbecue Sauce infused with The Cebruery’s Chocolate Hills Porter with local Spinach sautéed in Garlic and Roasted Baby Potatoes


Sous Vide Beef Short Ribs with Crispy Beef Bone Marrow on Sweet Potato Puree with Edible Flowers


Drunken Cake. Double dosing with TheCebruery’s Chocolate Hills Porter that the cake is already thourughly infused with.

The Carnivore Burger

The Carnivore Burger

Bacon-Strawberry Ice Cream

Bacon-Strawberry Ice Cream

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