Chef Miguel Cabel Moreno Promotes Mindanao Cuisine at Crimson Boracay

Chef Miguel Cabel Moreno, an advocate for the gastronomic culture of Mindanao, showcased the unique flavors of his roots during two exclusive culinary events at Crimson Resort and Spa, Boracay, held on November 14 and 15. In collaboration with Executive Chef Nickolai Stoyanov and Chef de Cuisine Philip Arroza, the event titled From Shore to South celebrated Mindanaoan ingredients.

His restaurants in Manila, Cabel and Palm Grill, received recognition from the Michelin Guide’s Bib Gourmand list, making this event significant for raising awareness of Mindanao cuisine. “I’m grateful for the chance to showcase my culture, and I hope diners leave with a positive perspective on Mindanao,” said Cabel Moreno.

Notable dishes included Amor del Mar, featuring grilled prawns and a signature spice mix, and pianggang, a traditional blackened chicken dish served with burnt coconut sauce. This event not only highlighted culinary excellence but aimed to promote tourism and appreciation for Mindanao’s rich heritage.

As the Philippines looks toward hosting the UN Tourism World Forum on Gastronomy Tourism next year, Cabel is eager to put his region’s culinary offerings on the map, emphasizing the need to highlight Filipino gastronomy as a key part of the tourism experience.