Palm Grill, a restaurant known for heirloom recipes rooted in Southern Philippine culinary traditions, began eight years ago with a clear purpose—to bring Tausug cuisine to the forefront and give Mindanao flavors the space they’ve long deserved in Luzon. Today, that purpose remains firmly in place.
In its recent anniversary celebration, the restaurant became a venue for cultural homecoming—guests were greeted by the rhythmic grace of a singkil performance, plates of beloved southern dishes, and two new creations that deepened the story. One, called “Amor Del Mar,” created with Montaño Seafood Sauce, pays tribute to the Zamboanga Peninsula. The second dish, introduced especially for the occasion, joins a menu that has long told stories of the region’s flavors.
Chef Miguel “Miggy” Cabel Moreno, the founder of the restaurant, spoke about the milestone of the restaurant, including staying open throughout the pandemic.
“When the pandemic came, admittedly we were all shaken, but we never closed—not once. Except on dates that the government mandated,” he said. “We showed up for our team, for our mission, to provide our customers a taste of home.”
“Opening a restaurant serving southern flavors in Luzon was a challenge. Some said it wouldn’t last. But here we are, alive, seasoned, and expanding,” he carried on.
After welcoming his guests to the restaurant’s branch on Tomas Morato, he shared his vision: “Mindanao deserves to be loved and remembered. This is why we continue to push forward.”
Chef Miggy often repeats a belief that continues to guide everything they do: “Mindanao is not an afterthought. It never was, and it never will be.”
The anniversary celebration also introduced Ang Kwento Ni Putli Mandi, a new children’s book co-written by Chef Miggy and broadcast journalist Nelson Canlas. It follows Si Mikoy, Ang Batang Tausug, a title that traveled from local shelves to international book fairs in Bologna, Dubai, and soon, Frankfurt.
“This is not just a bedtime story,” Chef Miggy said. “It’s a swirl of courage, wonder, mythical creatures, and the chewy coconut treat called putli mandi.” The book is set to launch this August, in time for Buwan ng Wika.
Nelson Canlas, who also hosted the event, shared the motivation behind writing the book.
Department of Tourism Undersecretary Myra Paz Valderrosa Abubakar, and entertainment reporter Nelson Canlas
Pin Guingona with Chef Miggy
“Whenever I start the book reading sessions in schools, I ask students three questions: ‘Do you know where Mindanao is?’ Many raise their hands. ‘Do you know where Jolo is?’ Fewer respond. ‘Do you know who the Tausug are?’ No hands go up. That silence says a lot,” he said.
“It has been our life mission to introduce Tausug cuisine and culture and to put it back on the map,” he added.
Since 2017, Palm Grill has remained the only Luzon-based restaurant accredited by the Department of Tourism for serving authentic cuisine from Southern Mindanao. It has since become a platform that serves culture, family history, and a vision for what Filipino food can truly represent.