MANILA, Philippines — The Manila Marriott Hotel is putting the spotlight on Mindanao’s rich culinary heritage as it launches the Sinagtala & Famsgiving Buffet Dinner, featuring the Mindanao culinary creations of guest chef Miguel “Miggy” Moreno.
Moreno, the chef behind Palm Grill and Cabel, both recognized with the Michelin Bib Gourmand distinction in 2025, is taking over the kitchens of Marriott Café to showcase traditional flavors from southern Philippines.
The Mindanao-inspired dishes will be incorporated into the hotel’s regular buffet beginning April, available every Wednesday and Thursday.
Celebrating Filipino Muslim food heritage
During the launch, Tourism Assistant Secretary Sharlene Zabala-Batin emphasized the role of gastronomy in promoting the country’s diverse cultural identity.
“We want to connect people through food, through our history, traditions and communities by featuring the distinctive flavors of Zamboanga, Basilan, Sulu and Tawi-Tawi — the ZamBaSulTa,” she said.
Batin noted that each dish reflects the heritage of Filipino Muslim communities while helping bring regional cuisines to the forefront of Philippine tourism.
“Each dish carries a story of a place, a story of people and a story of tradition,” she added.
A push for Filipino cuisine on the global stage
For Meik Brammer, the collaboration highlights the growing recognition of Filipino cuisine internationally.
“Food is one of the strongest expressions of culture, identity and pride. Filipino cuisine—with all its colors, stories and soul—deserves to be shared with the world,” Brammer said.
He recalled that the idea of elevating Filipino dishes within the Marriott network gained momentum after Petr Raba, Vice President of Food & Beverage of Marriott International (Asia Pacific) visited the Philippines in 2025.
During his visit, Raba enjoyed Filipino dishes served at the Executive Lounge of the Manila Marriott Hotel and noted that while cuisines from countries such as Thailand, Malaysia and Singapore are widely recognized globally, Filipino cuisine remains underrepresented in the international dining scene.
He remarked that beyond Adobo, Filipino cuisine deserves a special place on the global culinary stage, helping inspire initiatives such as the Sinagtala program aimed at promoting Filipino dishes within Marriott’s worldwide network. (See related news: Filipino Flavors Take the Spotlight in Marriott’s Culinary Arts Cup)
Eight flavors of Mindanao
Moreno, a Tausug chef from Zamboanga, curated eight dishes representing the flavors of Mindanao.
Among them is Tiyula Itum, the iconic Tausug black beef soup from Sulu made with charred coconut and native herbs.
Other featured dishes include Sambal Istah, deep-fried fish in chili-spice paste with shrimp fry; Beef Kurma, a rich curry dish with creamy and nutty notes; and Belachan Manuk, grilled chicken marinated in turmeric and spices, topped with fermented shrimp paste.
Many of these dishes reflect the region’s long history of spice trade during the Sultanate era in Sulu and across Southeast Asia.
Bringing regional cuisine to a wider audience
For Moreno, the collaboration represents a milestone in sharing the culinary heritage of southern Philippines.
“For the past nine years, my goal has been to introduce the best of southern Mindanao cuisine and to show Filipinos that we can be proud of our regional dishes,” he said.
“Opportunities like this allow these flavors to be showcased on a global hospitality platform.
