Every year on Araw ng Kalayaan, we commemorate more than the hard-won battles fought for our country’s freedom—we celebrate the enduring spirit of being Filipino. Beyond the waving flags, historical tributes, and textbook retellings, Independence Day is an invitation to reflect on the roots that anchor us: the rituals, languages, and stories that continue to shape our national identity. And few vessels carry those stories more intimately, and more deliciously, than food.
Because on the plate, history is not only preserved. It is felt, tasted, and shared.
At Palm Grill, the only authentic Southern Mindanaoan restaurant in Luzon tucked in the heart of Quezon City, every dish tells a story of ancestry, survival, and pride. Step inside, and you’re immediately transported to the coconut-laden shores of Sulu, the bustling kitchens of Zamboanga, and the vibrant, spice-swirled dining traditions of Tawi-Tawi. It’s not just a meal, it’s an immersion, and at the heart of this cultural and culinary bridge stands Executive Chef Miguel “Miggy” Cabel Moreno, a proud Tausug warrior whose dishes carry the flavors of his childhood and the legacy of a region often overlooked in the mainstream Filipino food narrative.
“I was born in Jolo, Sulu, and grew up in Zamboanga City,” he shares with ZEEN. “Part of my dream ever since I was eight was to cook, especially the dishes I learned from my grandmother and mother.”
That early exposure to Tausug cuisine—brimming with heat, complexity, and ritual—sparked a lifelong calling. Over time, it would evolve into Chef Miggy’s personal mission: to champion the South and carve a space for Mindanaoan food in the country’s culinary capital.
“The burning of coconut meat, the fragrance of the ingredients—those are things that stuck with me,” he explains. “Now, I have the chance to open the first Southern Mindanao restaurant in Luzon because I want to champion the best of Filipino cuisine, especially the regional dishes of Mindanao.”
While Filipino cuisine has seen a steady rise in popularity globally, many local palates remain unfamiliar with the culinary traditions of the South. That’s something Chef Miggy is determined to change, especially since layers of misunderstanding have long obscured the richness of its food. “Not a lot of people travel to Zamboanga, Sulu, Basilan, or Tawi-Tawi because of safety and security concerns,” he says. “Not a lot of people get to go to these places to discover what’s best. So in Palm Grill, I want to change the narrative and I want to change the perspective so that people will understand—because I believe that food brings people together.”
And his restaurant does just that. In Palm Grill, every bite is backed by centuries of cultural memory. As the chef describes, the “food doesn’t just taste good—it tells stories. Tausug cuisine dates back to the 13th century, long before colonizers arrived. The Sultanate of Sulu was already thriving and trading with Southeast Asian neighbors.” Those trade routes introduced not just spices and techniques, but a spirit of abundance and exchange that remains present in the dishes today. Yet despite this rich legacy, Mindanaoan cuisine is still rarely seen in Metro Manila’s dining scene—a gap that Palm Grill is determined to fill. “That history is bold and genuine,” Chef Miggy continues. “It’s something we should be proud of as Filipinos.”
Palm Grill honors this past while embracing a modern approach. The flavors remain deeply traditional, but the presentation is elevated to meet contemporary tastes. Case in point: their Erculay Tomb, a slow-cooked beef dish served with a showstopping slab of bone marrow, torched tableside. “We stick to traditional methods, but we modernize them too,” the chef asserts. “It’s interactive—it smells amazing, and people love the experience.”
But Palm Grill isn’t just about food—it’s about feeling at home. The space is warm and colorful, wrapped in the rich cultural textures of Southern Mindanao. From its vibrant details and cozy corners to the subtle nods to Tausug heritage, every element invites comfort and connection. During the pandemic, it even became a venue for intimate weddings—proof that it’s not just a restaurant, but a space for gathering, celebrating, and keeping traditions alive. “Mindanao is a melting pot of culture and religion,” Chef Miggy reflects. “It’s colorful and vibrant, and we want people to feel that from the moment they walk in.”
For first-time diners, the menu at Palm Grill reads like a culinary map of Mindanao—one that sparks both curiosity and conversation. And that sense of discovery is something Chef Miggy and his team intentionally nurture. “In the eight years since we opened, we’ve been fortunate to welcome so many guests who had never experienced Southern Mindanaoan cuisine before,” he shares with ZEEN. “Now, they come back regularly—this time with their families and friends in tow. That’s something we’re really proud of.”
Surviving two years of pandemic closures made that milestone even more meaningful. “We just celebrated our 8th anniversary. Being able to continue what we’re doing still makes us very happy, especially knowing that we’ve been able to change a lot of people’s perspectives by serving our specialties one plate at a time,” he shares. And now, they’re bringing those stories to more people. Palm Grill recently opened a second branch at Gateway Mall 2 in Araneta City, making it even more accessible for those curious about the bold and comforting flavors of Southern Mindanao.
But not everyone is immediately ready to dive into something new. “We still get customers who, even after we explain the menu, step out because it’s unfamiliar. And that’s okay. It doesn’t discourage us—it motivates us. Because those are exactly the people we want to reach.”
There’s more ground to cover; for every fan they’ve gained, there are hundreds who’ve yet to discover the flavors of the South. That, Chef Miggy says, is what fuels the future: “We know there’s still a lot of people who haven’t discovered us. That’s why we keep going. We want to expand further, reach a broader crowd. Hopefully, we’ll still be doing this 20 years from now.”
At its heart, Palm Grill is a love letter—to food, to family, and to a part of the Philippines that deserves to be better seen, heard, and tasted. It’s a vision fueled not just by passion, but by purpose. “It’s sad to say that many Filipinos don’t know our own food,” the chef admits. “I hope that changes, and I hope more regional restaurants open. We’re not limited to balut, isaw, or adobo. There’s so much more to learn and be proud of.”
So which dish, of them all, best tells that story? “Definitely the Pianggang Manok,” Chef Miggy answers without hesitation. “When we started this restaurant eight years ago, that was the only dish we served. Believe it or not—just Pianggang Manok. Why? Because it’s part of my core memory growing up. And it’s something uniquely Tausug.”
A true signature of Southern Mindanaoan cooking, the dish arrives at the table with an unmistakable aroma—warm, rich, and deeply spiced. Its charred, jet-black exterior hides meat so tender it almost falls off the bone, a result of low-and-slow grilling—with care and never rushed. And ffor the Tausug people of Southern Mindanao, the use of burnt coconut is a culinary signature—and one that sets them apart in the entire Philippine archipelago. “Kahit saan ka pumunta sa Pilipinas, wala kang ma-e-encounter na mga taong nagsusunog ng niyog at sinasama ito sa pagluluto. Only the Tausugs do this,” he explains. “And that alone is something we should be extremely proud of.”
To Chef Miggy, the Pianggang Manok is more than just a flagship dish—it’s a vessel for identity, tradition, and even ancestral wisdom. “It also uses a farm-to-table method, even before that became fashionable. Tausugs have been doing this for generations. They harvest, they cook, they serve,” he says. “And on top of that, it’s a very health-conscious dish. Coconut milk, when cooked for more than two hours, releases its natural oil—which is healthy. We use turmeric, lemongrass, garlic, and ginger. These are all aromatics and flavors that don’t just enhance the dish—they heal.”
But what keeps Chef Miggy going, in a world where culinary fads rise and fall in a flash, and where heritage cuisine can often be misunderstood—or overlooked entirely? “You know, aside from doing this for the love of my culture and where I come from, my greatest inspiration has always been my mother and grandmother, Oswalda Alcantara-Cabel and Melissa Cabel,” he answers. “They paved the way for us. That core memory brings me back to why I’m doing this.”
That legacy lives on not only in Palm Grill, but across generations of his family. His older brother, Juan Carlos “King” Cabel Moreno, is also at the helm of a Filipino heritage restaurant in Malacañang, which highlights specialties from Luzon, Visayas, and Mindanao—further proof that the Moreno family is leading the charge in preserving and elevating Filipino cuisine.
Chef Miggy pauses, then adds thoughtfully, “In life, we need to have a purpose. They say, a calling. I think this is mine. When I started the restaurant eight years ago, I never thought that offering original Southern cuisines in Metro Manila would survive—but it did. And that means we’re doing something right. Even if it’s just one plate at a time.”
And for those aspiring to enter the culinary world, he offers this perspective: “Food is not just about presenting flavors or cooking something that is tasty. It has to come with a story. It has to come with a purpose. Because I think a life with no purpose is meaningless.”
And if you’re hungry for more stories from the South, you’re in luck. Chef Miggy is one of the featured culinary voices in I Love Filipino, Netflix’s first-ever Filipino food documentary series launching globally on June 12, Independence Day. Representing Mindanaoan cuisine on the world stage, he brings the same heart, heritage, and honesty to the screen as he does to every plate at Palm Grill. Watch the trailer here.
Photos from: Chef Miggy Moreno