From south to shore: A taste of Mindanao in Boracay

Exploring Southern Mindanao's flavors at Crimson Resort

 and Spa Boracay with Chef Miguel Cabel Moreno

By Rey Ilagan

Published Jan 6, 2026 04:19 pm    

Chef Miguel’s presence is quite unmistakable: quietly commanding, thoughtful, and deeply rooted in where he comes from. Born in Sulu and shaped by life in Zamboanga, Chef Miguel has made it his life’s mission to bring Mindanaoan cuisine into conversations it has long been excluded from. Watching him move through the kitchens of Crimson Boracay, you sense that this isn’t simply about food. It’s about representation and about pride of telling a story to many Filipinos–and even foreigners–have yet to fully taste.

Chef Miguel Moreno

For those unfamiliar with his work, Chef Miguel is the man behind Palm Grill, with branches in Tomas Morato, Quezon City (opened in 2017) and Araneta City, Cubao (2023), both championing cuisines from ZamBaSulTa or Zamboanga, Basilan, Sulu, and Tawi Tawi. He is also the force behind Cabel Filipino Heritage Restaurant inside the Malanacanang Compound in Manila City.

With the entry of the Michelin Guide to the Philippines last October, both of his restaurants earned Bib Gourmand distinctions. Palm Grill was cited for its “warm hospitality and classic Southern Mindanao cuisine” defined by spices, acidity, and roasted coconut, while Cabel was praised for reflecting “the length and breadth of the Philippines, albeit with a penchant for Southern Mindanao.”

Chef Nickolai Stoyanov

Recognition, yes but for Chef Miguel this is not the end goal.

What struck me during our conversation was how often he returned to the idea of home. Every dish he served during “From South to Shore” felt like an ode to home, like an edible memory designed to transport diners from Boracay’s shores to his kitchen in Mindanao.

Mozaic Latin Grill at Crimson Spa and Resort Boracay

Golden collaboration

The collaboration itself came together organically. Crimson Boracay’s executive chef, Nickolai Stoyanov, had been increasingly interested in weaving Mindanaoan flavors into the resort’s dining concepts, whether subtly in buffet spreads or more deliberately through a la carte offerings. While exploring possible collaborations, he came across an article on Chef Miguel. By mid-2025, Crimson reached out.

At the time, neither party knew that Michelin recognition was just around the corner. In a twist of fate, the partnership was sealed before accolades arrived, making the collaboration feel less like a calculated move and more like a meeting of kindred spirits. Notably, Crimson Boracay itself, through its restaurant Mosaic, was later recognized as Best Restaurant at the Conde Nast Johansens Awards for Excellence in 2026. Its sister property in Cebu, Crimson Resort and Spa Mactan, would also get a nod from the Michelin Guide for its Spanish restaurant, Enye.

“When Crimson called, it was a no-brainer,” Chef Miguel recalled. “I never say no to collaborations. I always find time because that’s how we push the narrative forward. That’s how we spread the word.”

Echoes from the south

The first night unfolded at Mosaic Latin Grill, where Chef Miguel worked alongside Chef Nickolai and Chef Josephine Doromal. The brief from the executive chef was clear: Mindanaoan food, seen through a Spanish and Latin American lens. This approach felt natural for Chef Miguel given Zamboanga’s heritage.

Chef Miguel presented Amor del Mar (translation: Love from the Sea), a delicate yet deeply flavored dish of tiger prawn and red grouped in coconut milk and turmeric reduction; and Mi Abuela (My Grandmother), lengua estofado paired with arroz valenciana—a recipe passed down from his grandmother to his mother, and now to him.

“This dish is an ode to my grandmother,” he said. “She taught me how to make valenciana and lengua when I was a kid.”

The dinner, paired with wines from AWC Philippines, also featured Scallop Ceviche, sea urchin leche de tigre, piment d’Espelette; Wagyu Flat Iron Steak, asparagus spears, roasted beef puree, braised morels, Aji Verde; and Pomegranate Mousse, pomegranate cremeux, citrus salsa, calamansi curd, and spicy strawberry sorbet.

Tausug roots by the sea

On the sophomore night, the experience shifted to Azure, Crimson Boracay’s beachfront dining outlet, where the atmosphere was livelier and the flavors more intense. Here, Chef Miguel collaborated with Chef de Cuisine Philip Arroza, bringing his Tausug roots to the forefront.

Standout dishes included Thalassic Ceviche—Spanish mackerel cured without vinegar, enriched instead with coconut milk and dried fish—and Blackened Chick of the Tausugs, featuring burnt coconut, turmeric rice, and Mindanaoan ensalada. Dessert was Hinti, a comforting composition of sweetened coconut mean, banana fritters, and house-made 100 percent carabao milk gelato.

“This is where it really dives into my Tausug roots,” Chef Miguel said. “Heavy coconut, burnt coconut, turmeric, these are flavors I grew up wth.”

Chef Philip also offered Kinunot na Tinapa or Shredded Smoked Fish with smoked blacken scad, malunggay leaves, peachy, banana blossom, and coconut sauce; as well as Sinugba or Grilled Meat with iberico pork secrete, coriander coconut rice, green mango salsa, and pumpkin puree.

From Mindanao to the world

Nearly nine years into running Palm Grill, Chef Miguel still believes there is much work to be done.

“Not a lot of people get to travel to Mindanao, especially Zamboanga, Basilan, Sulu, Tawi Tawi,” he said. “So people don’t know the food. There’s also apprehension and fear.”

He is quick to dismantle misconceptions, especially the tendency to box Mindanaoan cuisine as something unfamiliar. In fact, the flavor profile of Mindanaoan food is right there along Southeast Asian cuisines–Thai, Indonesian, Singapores–rich in spices, coconut, turmeric, and familiar cooking methods. For many diners, the revelation is the same: It’s new, yet comforting.

Culture and legacy

Beyond restaurants and collaborations, Chef Miguel has also authored two children’s books, “Si Migoy, Ang Batang Tausug” and “Ang Kwento ni Putli Mandi.” These introduce culture and cuisine to the next generation.

Legacy, for Chef Miguel, is not measured by profit margins. “If there are savings, thank God,” he said. “Most of the time, we’re just breaking even. But what matters most is purpose.”

As the collaboration came to a close, I realized that what Chef Miguel is building is far larger than a culinary empire. It’s a bridge between regions, histories, and identities. In every dish, from Boracay to Manila, he reminds us that Filipino cuisine is truly something we should be proud of.

“It's not just a business of putting up a restaurant. It's a business of introducing history and culture. It's a business of educating people, and it's a business of reminding them to continuously be proud of who we are as Filipinos,” he said.

“I think we, as Filipinos, should be extremely proud of our cuisine because it's so diverse. It's so multifaceted. It's glorious,” he concluded.

And perhaps, all it takes to understand Mindanaoan cuisine is to sit at the table, and taste.

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Karla Puno Garcia on dance, direction, and 'A Chorus Line'

By John Legaspi

Published Jan 2, 2026 06:30 pm

When Karla Puno Garcia visited the Philippines in October, she was daydreaming of some fun time at the beach—Bolinao in Pangasinan, to be specific. But things quickly geared up creatively, leading her to take a rain check on that vacation and focus on the task at hand: directing and choreographing the local production of “A Chorus Line.”

Karla Puno Garcia (Photo by Kate Mollison and Ernest Gatpandan III)

“A Chorus Line” is an American musical originally directed and choreographed by Michael Bennett and his associate, Baayork Lee. The show depicts the trials and triumphs of Broadway’s unsung heroes. When Theatre Group Asia’s (TGA) overall artistic and creative director, Tony Award–winner Clint Ramos, thought of bringing it to the Philippines, it was a natural decision to tap Karla to lead the production.

With her Broadway credits—most notably as the first Filipino cast member and dance captain in “Hamilton,” and as the first woman of color to choreograph the opening number of the Tony Awards, which earned her an Emmy for Outstanding Choreography for Variety or Reality Programming—Karla is the perfect artist to take on the role of director and choreographer. But the show calls for more than technical excellence.

Karla Puno Garcia won an Emmy award in 2024. (Photo by Jordan Strauss/Invision for the Television Academy/AP Content Services)

If TGA’s most recent production, “Into the Woods,” is any indication, “A Chorus Line” may also highlight elements of Filipino culture and artistry—something Karla is deeply familiar with.

Before the curtain rises on the local staging of “A Chorus Line,” Manila Bulletin Lifestyle got the chance to sit down with Karla as she shares her life on stage, her excitement for the upcoming production, and what makes dance a powerful form of art.

Can you tell us a bit about your journey—what first drew you to dance and choreography?

I started tap dancing at the age of three. I also began with traditional folk dances—I did itik-itik and bangkô. Those were my first memories of dancing with a group. Then I went on to dance competitively, learning American dance styles like tap, jazz, ballet, and more. After that, I studied dance at New York University and earned a BFA in Dance. I expanded my training in modern dance and concert work. Dancing on Broadway was always a specific goal for me. After college, I went on to perform in Broadway shows. That was my trajectory in a nutshell.

My growth as a choreographer came after I started dancing professionally and working with different choreographers in shows like “Hamilton,” “West Side Story,” and “Wicked.” Experiencing a diverse array of movement styles infused my work with new ways of moving. I was also inspired by hip-hop and the underground hip-hop scene. Overall, my aesthetic is a culmination of my experiences as a performer. That’s where my perspective comes from, along with a sensitivity to music and musicality.

Do you look up to any artists or dancers?

The person I looked up to at a young age was my godsister, LaMae Caparas. She went on to perform in “The King and I” national tour, “Fosse on Broadway,” and “The Lion King.” I literally watched her go from my hometown and dance studio to Broadway and work professionally. Seeing that made me believe that if she could do it, I could too.

What are the common misconceptions people have about dancers and choreographers?

I think choreographers are directors in their own right. When working on a musical, the choreographer and director are often co-piloting the show. My job is to help stage the production in tandem with the director’s vision. Taking on the role of a director isn’t that different from choreographing a piece—I’m still supporting the story and conveying it through movement and space.

People often think choreographers are just making up dance steps, but we’re also responsible for how the piece feels and how the show moves overall.

Karla Puno Garcia (Photo by Kate Mollison and Ernest Gatpandan III)

Let’s talk about ‘A Chorus Line.’ Can we expect a Filipino flair in the upcoming staging, much like in ‘Into the Woods’?

There has been a lot of thought and intentionality put into incorporating Filipino elements into the piece, and I’m excited for everyone to see how we do that.

For you, what makes dance—often seen as a form of entertainment—a unique form of art?

Dance has power because there are no words. It’s a visceral way of communicating and expressing how we naturally feel. My nine-month-old, whenever she hears music, immediately starts to move. That alone shows that we’re born to dance—it’s in our bones.

A Chorus Line will feature a stellar ensemble of Filipino performers and will run from March 12 to 29, 2026, at the Samsung Performing Arts Theater in Makati City, with performances on Thursdays and Fridays at 7:30 p.m., and Saturdays and Sundays at 2 p.m. and 7:30 p.m. Tickets are now available via TicketWorld.

Philippine Airlines (PAL) ended 2025 as Asia’s most punctual airlin

 Philippine Star

Flag carrier Philippine Airlines (PAL) ended 2025 as Asia’s most punctual airline, dominating in a region where some of the world’s finest operators are based. https://tinyurl.com/4x3xp6ht | via ONE News

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