Tausug Cuisine is the Highlight at This Five-Star Hotel

Chef Miggy Moreno has found himself thrust into the local culinary spotlight last year after two of his restaurants snagged the coveted Bib Gourmand citation from the global Michelin restaurant rating system. His Palm Grill and Cabel puts the bold, spice-driven flavors of ZamBaSulTa—shorthand for Zamboanga, Basilan, Sulu, and Tawi-Tawi—front and center, exposing these flavors to a wider culinary public.

Since then, Moreno has been invited to present his cuisine in many different venues and locations, further amplifying his crusade to bring his unique flavors to more people. The latest is Marriott Café in Marriott Hotel Manila in Newport World Resorts. For the rest of May, the hotel’s all-day buffet restaurant is hosting the Sinagtala Famsgiving Buffet Dinner, which is a midweek kitchen takeover led by Moreno. The showcase is part of the broader Sinagtala Philippine Culinary Arts Program of Marriott International, which aims to celebrate Filipino cuisine—particularly regional food traditions—on a global stage.

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On all Wednsdays and Thursdays of May, a section of the buffet is dedicated entirely to this cuisine, featuring staples that are both unfamiliar and immediately distinctive.

There’s Tiyula Itum, a black beef soup known for its deep, smoky flavor derived from burnt coconut; Beef Kurma, a rich curry that reflects centuries of cultural exchange; and Sambal Istah, crisp fried fish topped with a punchy, spicy sauce.

Lighter but no less complex is Tinuanan, a refreshing pomelo and mango salad tossed in a Tausug dressing, while Belachan Manuk and Kyuning (or Bubuk) showcase layered marinades built on turmeric, citrus, and regional spices. The spread ends with Bang Bang Sug, an assortment of native pastries that round out the meal with texture and sweetness.

At P3,399 per person, the buffet positions itself as both an introduction and a deep dive into a regional cuisine that rarely gets this level of visibility in a five-star setting.

Moreno says he is flattered that more companies and institutions are reaching out and inviting him to work with them to introduce his distinct cuisine to a wider audience. “I’m really honored that I get to showcase my cuisine here at Marriott, which is of course, a global hospitality brand,” he said. “It’s not often that ZamBaSulTa cuisine gets this kind of exposure especially from a recognized leader in the hotel business.”

The chef says that the promotion actually started in April but response has been so overwhelming that both himself and Marriott Hotel Manila decided to extend it for another month.

More than being just a guest stint, Moreno’s presence at Marriott Café is part of a broader, long-running effort on his part to bring southern Filipino cuisine into the national conversation.

“Collaborations that reach global audiences matter in elevating Philippine regional gastronomy,” he said.

For Meik Brammer, director of culinary at Manila Marriott, the partnership reflects a shared goal.

“It is a pleasure and honor to find an individual who shares the same vision for a program like Sinagtala,” he said, pointing to the importance of collective efforts in pushing Filipino cuisine forward.

The collaboration also comes as the hotel moves toward halal certification, aligning with the cultural and dietary roots of the dishes being showcased and reinforcing a push toward inclusivity for Muslim diners.

The Sinagtala Farmsgiving featuring the cuisine of Chef Miggy Moreno is available at Marriott Café on all Wednesdays and Thursday of May 2026.