Flavors of Southern Philippines Take Center Stage at Admiral Hotel Manila
Chef Miggy Moreno and Chef Mark Tumbale bring their distinct perspectives to Southern Philippine cuisine in a seven-course dinner that explores the region’s flavors, traditions, and stories.
Published on Sep 17, 2026
Southern Philippine cuisine is deeply rooted in community, tradition, and a strong sense of place. From the Tausug traditions of Sulu to the diverse culinary heritage of Mindanao, its flavors reflect generations of knowledge, local ingredients, and cultural exchange.
Admiral Hotel Manila - MGallery Collection invites guests to explore this rich culinary heritage through The Southern Table, the second chapter of its culinary series, Busog Chronicles.
Taking place on September 18, 2026 at 7 p.m. at Admiral Club Manila Bay, The Southern Table brings together Chef Miguel “Miggy” Cabel Moreno, a champion of Southern Mindanaoan cuisine, and Chef Mark Tumbale, Executive Sous Chef of Admiral Hotel Manila. Together, they will present an intimate four-hands dining experience inspired by the flavors, traditions, and stories of the South.
More than a celebration of regional cuisine, The Southern Table is an invitation to look closer at the Philippines through food. It is a meeting of two culinary perspectives, shaped by heritage, curiosity, and a shared belief that every dish carries a story.
Bringing the South to the Table
Moreno brings a personal connection to this story. Born and raised in Jolo, Sulu, and later raised in Zamboanga City, he has dedicated his culinary career to giving greater visibility to the food and culture of Southern Mindanao. His journey into the culinary world began after studying nursing, eventually leading him to pursue his passion for food and open Palm Grill, a restaurant known for showcasing Tausug and Southern Mindanaoan cuisine.
Through Palm Grill and Cabel Filipino Heritage Restaurant, Chef Miggy has continued to introduce diners to dishes and traditions from the South, bringing regional specialties to a wider audience while remaining closely connected to their cultural roots.
His work has earned significant recognition. In 2025, both Palm Grill and Cabel received Michelin Guide 2026 Bib Gourmand distinctions, making Chef Miggy the first Tausug chef to receive the distinction. The recognition was followed by a House of Representatives resolution commending his contribution to Philippine gastronomy and his efforts to bring greater attention to regional food cultures.
A Contemporary Take on Filipino Cuisine
At Admiral Hotel Manila, Tumbale brings another perspective to the table. As the hotel’s Executive Sous Chef, he has been part of Admiral Hotel Manila’s growing culinary identity, creating experiences that bring together Filipino ingredients, contemporary techniques, and the spirit of the destination.
His approach complements the philosophy behind Busog Chronicles. Rather than simply presenting Filipino cuisine, the series creates space for chefs to share their own interpretations of the country’s culinary heritage.
The Southern Table continues this conversation by placing Tumbale’s contemporary approach alongside Moreno’s deeply personal connection to Southern Filipino cuisine. The result is a menu that looks to the South not simply for inspiration, but for its stories, traditions, and sense of place.
The seven-course set menu is priced at P5,800 net per person. For reservations and inquiries, contact Admiral Hotel Manila at +63 2 5318 9000, +63 917 544 3818, or email at [email protected].
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