Southern flavors take center stage at Admiral Hotel's Busog Chronicles 2.0
There are stories best understood around a table, and this September, Admiral Hotel Manila is setting that table with the flavors of the South. The Southern Table, the second chapter of the hotel's Busog Chronicles culinary series, brings together two chefs who share a passion for keeping Filipino food rooted in its story while allowing it to evolve.
Scheduled for September 18, 2026 at 7:00 PM at Admiral Club Manila Bay, the intimate four-hands dinner pairs Chef Miguel “Miggy” Cabel Moreno, a champion of Southern Mindanaoan cuisine, with Chef Mark Tumbale, Executive Sous Chef of Admiral Hotel Manila. Together, they will present a seven-course menu inspired by the traditions, ingredients, and narratives of the Southern Philippines.
More than a celebration of regional cuisine, The Southern Table is an invitation to look closer at the country through food. It is a meeting of two culinary perspectives shaped by heritage, curiosity, and a shared belief that every dish carries a story worth telling.
Who is Chef Miggy, the first Tausug chef with a MICHELIN Bib Gourmand?
Born and raised in Jolo, Sulu, and later in Zamboanga City, Chef Miggy has dedicated his culinary career to giving greater visibility to the food and culture of Southern Mindanao. His journey began after studying nursing, when he decided to pursue his passion for food and open Palm Grill, a restaurant known for showcasing Tausug and Southern Mindanaoan cuisine.
Through Palm Grill and Cabel Filipino Heritage Restaurant, Chef Miggy has introduced diners to dishes and traditions from the South, bringing regional specialties to a wider audience while staying closely connected to their cultural roots.
His work earned significant recognition in 2025, when both Palm Grill and Cabel received MICHELIN Guide 2026 Bib Gourmand distinctions, making Chef Miggy the first Tausug chef to receive the honor. A House of Representatives resolution followed, commending his contribution to Philippine gastronomy and his efforts to bring attention to regional food cultures.
For Chef Miggy, the recognition extends beyond the individual. It represents the communities, cooks, farmers, fisherfolk, and culture bearers behind the food he continues to share.
What does Chef Mark Tumbale bring to the table?
As Executive Sous Chef at Admiral Hotel Manila, Chef Mark has been part of the hotel's growing culinary identity, creating experiences that combine Filipino ingredients, contemporary techniques, and the spirit of the destination.
His approach complements the philosophy behind Busog Chronicles. Rather than simply presenting Filipino cuisine, the series creates space for chefs to share their own interpretations of the country's culinary heritage. The Southern Table continues this conversation by placing Chef Mark's contemporary approach alongside Chef Miggy's deeply personal connection to Southern Filipino cuisine.
The result is a menu that looks to the South not simply for inspiration, but for its stories, traditions, and sense of place.
Why is Southern Philippine cuisine getting more attention now?
Southern Philippine cuisine is deeply rooted in community, tradition, and a strong sense of place. From the Tausug traditions of Sulu to the diverse culinary heritage of Mindanao, its flavors reflect generations of knowledge, local ingredients, and cultural exchange.
Chef Miggy's recognition has helped shine a light on these regional traditions. His work, along with events like The Southern Table, is giving Southern cuisine a wider platform while keeping it anchored in its origins.
How does Busog Chronicles connect Manila diners to regional stories?
The Southern Table is part of Admiral Hotel Manila's commitment to creating experiences that allow guests to connect with the Philippines in meaningful ways. As an MGallery property, the hotel celebrates the idea that every stay should have a story. Its design, dining experiences, and programming draw from the character and heritage of Manila while giving local stories a contemporary expression.
The first chapter of Busog Chronicles brought together Chef Josh Boutwood and Chef Mark Tumbale for a four-hands dinner celebrating Filipino cuisine, creativity, and the joy of being truly “busog,” satisfied in both heart and soul. With The Southern Table, the story moves south.
Guests can expect an evening of thoughtfully prepared dishes that highlight the character of Southern Filipino cuisine, presented through the individual voices of two chefs who share a passion for keeping Filipino food rooted in its story while allowing it to evolve. It is a dinner designed not only to be tasted, but remembered.
Event details and reservations
The Southern Table, Busog Chronicles 2.0, takes place on September 18, 2026 at 7:00 PM at Admiral Club Manila Bay, Admiral Hotel Manila. The seven-course set menu is priced at PHP 5,800 nett per person.
Guests who reserve in advance until September 10, 2026 may enjoy 10% off their dining experience.
For reservations and inquiries, contact Admiral Hotel Manila at +63 2 5318 9000, +63 917 544 3818, or email MGallery.AdmiralHotel.Dining@accor.com.