Michelin chef takes over Marriott Cafe for full-spread of Tausug dishes

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MANILA, Philippines — Tausug chef Miggy Cabel Moreno continues to spread awareness for beloved dishes from his native Zamboanga and Sulu as he takes over the kitchen of Marriott Cafe every Wednesday and Thursday nights this April. 

Chef Miggy shares eight favorite Tausug dishes that defined a home filled with the aroma of slow-cooked beef, grilled chicken marinated in turmeric and spices, and a platter of sweet Tausug treats. 

The chef and his family operate two Michelin Bib Gourmand restaurants: Cabel in front of Malacañang and the original location of Palm Grill in Tomas Morato. 

“I have always believed in representation and that the best way to understand one's culture is through cuisine. I decided to highlight eight Tausug dishes because I wanted to showcase the diversity of flavors and the history behind each dish. This marks the very first time a full spread of Tausug cuisine will be featured by a globally known and trusted hotel brand such as Marriott,” Chef Miggy told Philstar.com in an exclusive email interview. 

Southern Mindanao cuisine favors an array of strong flavors accented with spices giving dishes their added kick. A visit to Zamboanga, where the chef grew up, would easily find a bowl of Tiyula Itum in a restaurant or even a food court in a mall. For the unfamiliar, this black beef soup has a similar taste as Luzon’s Bulalo, only that it is easily distinguishable by its black color courtesy of the Pamapa (ground spices and charred coconut meat). 

“Tiyula Itum is one of the defining dishes of the Tausug people of the Sulu Archipelago. Apart from using pre-colonial cooking methods, it also perfectly preserves and represents their identity,” Chef Miggy said. 

Another favorite dish is  Beef Kurma, a melt-in-your mouth beef curry dish cooked in coconut milk and aromatics. Turmeric and lemon zest add zing and spice to the grilled chicken dish Belachan Manuk, Kyuning/Bubuk, while seafood lovers can try the Sambal Istah, which is deep-fried maya-maya topped with special sauce. 

The Tausugs, like their brothers and sisters from the different parts of the country, also have sweet tooth, and for those who love their desserts, they can try Bang Bang Sug. These are Tausug native cakes and pastries that includes Putli Mandi, a steamed, doughy rice cake with sweet coconut filling and sprinkled with grated coconut. 

In time for the celebration of the National Filipino Food Month observed every April, the Tausug spread is part of the Sinagtala Famsgiving Buffet Dinner at Marriott Cafe available every Wednesday and Thursday of April. The Sinagtala Famsgiving Buffet Dinner is priced at P3,399 net per person.

Chef Miggy is thankful for Tausug and Southern Mindanao cuisine gaining more traction outside the region. His family’s dedication is among those instrumental in this movement by opening the first Palm Grill eight years ago in Quezon City. Today, Palm Grill has more locations at the food hall in NAIA Terminal 3 and soon a bigger space in Gateway 2 in Cubao. 

“As a Mindanaoan often plagued by misconceptions, I understand the importance of changing narratives and perceptions. I wanted to do this through food, and I made it my life’s mission — one plate at a time,” Chef Miggy shared. 

RELATED: ‘A win for ZamBaSulTa’: Chef dedicates 2 Michelin Bib Gourmands to Tausug, Zamboanguenos