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Chef Miggy Moreno brings Southern Mindanaoan cuisine to Admiral Hotel dinner

Admiral Hotel Manila will bring the flavors of Southern Mindanao to Manila with the second installment of its Busog Chronicles culinary series on September 18.

🕒 9/11/2026, 8:09:42 AM308 wordsEN

ABS-CBN Lifestyle

#Admiral Hotel Manila#Chef Miggy Moreno#Palm Grill#Busog Chronicles

Chef Miguel 'Miggy' Moreno and Tiyula Itum. Handout

MANILA — Admiral Hotel Manila will bring the flavors of Southern Mindanao to Manila with the second installment of its Busog Chronicles culinary series on September 18.

Dubbed “The Southern Table,” the seven-course dinner will feature Chef Miguel “Miggy” Cabel Moreno, known for his work championing Tausug and Southern Mindanaoan cuisine, and Admiral Hotel Manila Executive Sous Chef Mark Tumbale.

The four-hands dinner will be held at 7 p.m. at Admiral Club Manila Bay, with the two chefs presenting their interpretations of Southern Filipino cuisine and highlighting regional ingredients, traditions and culinary influences.

Moreno, who was born and raised in Jolo, Sulu, before moving to Zamboanga City, turned to a career in food after initially studying nursing. He later founded Palm Grill, a restaurant focused on Tausug and Southern Mindanaoan cuisine, and co-founded Cabel Filipino Heritage Restaurant.

His restaurants received Michelin Guide 2026 Bib Gourmand distinctions, with Palm Grill and Cabel recognized for their food and value. The recognition was followed by a House of Representatives resolution commending Moreno for his contribution to Philippine gastronomy and efforts to promote regional food traditions.

Through his restaurants, Moreno has sought to bring greater attention to dishes and culinary practices from the South while maintaining their links to the communities and traditions from which they came.

Tumbale, meanwhile, has been part of Admiral Hotel Manila's culinary program as executive sous chef, working with Filipino ingredients and contemporary techniques.


Chef Miguel 'Miggy' Moreno and Admiral Executive Sous Chef Mark Tumbale. Handout

The Southern Table is the second chapter of Busog Chronicles. The series opened with a four-hands dinner featuring Tumbale and Chef Josh Boutwood.

The September 18 dinner is priced at P5,800 nett per person. Guests who reserve by September 10 can receive a 10% discount.

Reservations may be made through Admiral Hotel Manila here

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