Moreno and executive chef Nickolai Stoyanov joined forces for two flavorful nights showcasing the best of Mindanao and Boracay.
Outstanding cooking skills are not the sole measure of a great chef. What truly defines one is a deep, unwavering passion for the craft and a clear sense of purpose.
When Miguel Cabel Moreno received two Michelin Bib Gourmand awards for his restaurants Palm Grill and Cabel in October 2025, it was evident that the Tausug chef was lauded not merely for his tiyula itum stew, piyanggang manok, or crispy ukoy, but more so for his resolute commitment to bring Mindanaoan cuisine to the tables of gourmands all over the country.
“Mindanaoan cuisine is not just an afterthought—it deserves a seat at the table,” he said. “I’m paving the way for that, no matter how difficult, because of my love and passion for what is truly ours.”
The POST, along with a select number of media outlets, got to sit down for a conversation with Moreno during his culinary collaboration with Crimson Boracay last Nov. 14 and 15, 2025. Titled “From South to Shore,” the two-night event celebrated the vibrant flavors of Southern Mindanao and the island of Boracay.
The event came on the heels of Moreno’s inclusion in the Michelin Guide’s Bib Gourmand 2026 list, not one but two of his restaurants, thanks to his relentless drive. He explained, “I think being a chef is a way to promote culture and cuisine. I’ve been extremely passionate about this because for the longest time it was hard to penetrate the scene and to let people accept Mindanaoan cuisine wholeheartedly.”
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Moreno opened Palm Grill in Tomas Morato Avenue, Quezon City in 2017 and a second branch in Araneta City, Cubao in 2023. The restaurant is best known for championing the cuisine of Zamboanga, Basilan, Sulu, and Tawi-Tawi regions of Southern Mindanao. A year prior, in late 2022, Moreno launched Cabel Filipino Heritage Restaurant in San Miguel, Manila, offering the best of Luzon, Visayas, and Mindanaoan cuisine “in its truest form.”
His nine-year journey as a restaurateur has been a mix of successes and public skepticism on Mindanaoan food. In a culture where people would only welcome the familiar, Mindanaoan cuisine is adversely associated with armed conflicts in the region or certain religions. The chef also recalled how customers would apologize to him for being hesitant to try his restaurants just because they had no knowledge of Mindanaoan food.
Collab with Nickolai Stoyanov
From the now-Michelin-recognized Palm Grill and Cabel, Moreno continued to showcase what makes Mindanaoan cuisine truly world-class in his recent collaboration with Crimson Boracay. “Purpose,” he said, is what convinced him to collaborate with the five-star resort. “With all the projects that I take on, I don’t look for them, they come to me. And all of these have to come with a purpose. It has to have meaning, may puso dapat,” he said.
Every dish that Moreno showcased during the two-night event was a tribute to home, designed to take guests on a journey through the tastes of Mindanao from the iconic shores of Boracay. He worked with Crimson Boracay Executive Chef Nickolai Stoyanov to bring flavorful Spanish-inspired dishes from Mindanao to the tables of local and international guests at the Mosaic Latin Grill.
“In coming up with the menu, I wanted to highlight three flavor profiles—spicy, sweet, and sour—because these flavors are heavy in these regions,” he said. The result is a balanced menu that harmoniously combines the bold flavors of Moreno’s cuisine with the world-class expertise of Mosaic, which was recently recognized as “Best Restaurant” at the Condé Nast Johansens Awards for Excellence 2026.
Their gastronomic showcase began with the Scallop Ceviche made from sea urchin incorporated into a citrusy marinade using coconut reduction and dried fish. A bit sweet, a little spicy, the dish is the perfect start to the heartwarming and tasteful dinner ahead. It was followed by Amor del Mar, which Moreno said, translates to “love for for sea.” It features a tiger prawn, crab claw, and scallop on coconut milk and turmeric reduction. The blend of local spices makes for a unique flavor profile you’d only find in Mindanao.
For the main course, Stoyanov served the Wagyu Flat Iron Steak served with asparagus spears and braised morels and Aji verde sauce. Moreno followed with Mi Abuela, which is a stewed ox tongue cooked in tomato sauce. Both dishes are exceptionally tender, juicy, and succulent, with Moreno slow-cooking the beef tongue for four hours.
The evening concluded with Crimson Pastry Sous Chef Josephine Doromol’s Pomegranate Mousse, which likewise featured the unique sweetness, sourness, and spiciness of Mindanaoan cuisine with its Pomegranate cremeux, calamansi curd, and spicy strawberry sorbet.
Beachfront dining
Moreno brought the epicurean adventure out of the sophisticated walls of Mosaic to the lively beachfront dining of Azure on the second night. Here, the Michelin-recognized chef collaborated with Crimson’s Chef de Cuisine Philip Arroza to offer guests a fully Filipino lineup, starting with the Thalassic Ceviche, which is Moreno’s own version of the classic coastal dish. What makes it a crowd favorite is that the chef uses sugar and salt to spice it up instead. More flavor is added with the calamansi, lemon, and lime that he slightly drizzles on top.
Other standouts include Arroza’s Kinunot na Tinapa, a delicacy from the Bicol region that uses smoked tinapa wrapped in pechay and infused in coconut sauce with a touch of chili for a mild kick. There’s also the Blackened Chicken of the Tausugs, which Moreno created using the blackened chicken of the Tausug, turmeric rice, and his mom’s ensaladang talong.
The chef’s commitment to support local produce extends to the dessert, called Hinti, which uses vanilla-flavored gelato made with hundred percent carabao’s milk. “It’s carabao’s milk, so it’s definitely Filipino,” he remarked.
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After his recently concluded collaboration with Crimson Boracay, Moreno plans to continue with his mission to introduce Mindanaoan cuisine to the whole world, especially with his Michelin Bib Gourmand recognition.
“In five years, I see Mindanaoan cuisine celebrated like the adobo and kare-kare—acceptance is what I really aim for,” he told The POST. (Palm Grille is opening its third branch at the upcoming “Tambayan” Philippine food hall in NAIA Terminal 3.)
“I’m so really grateful for this collaboration with Crimson and others I’ve had in the past. When given the opportunity, I don’t say no,” he said. “I think collaborating is the best way to share your knowledge, skills, and God-given blessings with others. I think that’s the purpose of what I do.”
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