The mysterious veil on the colorful stories of our national culinary heritage are slowly being lifted revealing the rich flavors of the deep south. The plated stories also offer an insightful glimpse at a regional culture long shrouded in a protective cloak. Food, the say, is the best way to understand any culture reflecting traditions shaped by history and geography. And for one memorable evening on September 18, the Admiral Club Manila Bay in Admiral Hotel Manila-M Gallery Collection presents The Southern Table, the second and much anticipated edition of the Busog Chronicles culinary series for a taste of southern cuisine.
In a continuing series showcasing the richness and diversity of our local culinary heritage, Admiral Hotel Manila-M Gallery Collection showcases the colorful flavors of the deep south with the second edition of the Busog Chronicles 2.0 featuring Southern Mindanaoan cuisine at the elegant Admiral Club Manila Bay. Mark the 18th of September on your calendar, and savor the flavors of the enigmatic south in a lavish 7-Course Set Menu created by renowned Michelin Bib Gourmand recipient and passionate advocate of Southern Mindanao's culinary heritage Chef Miguel "Miggy" Cabel Moreno and Admiral Hotel Manila-M Gallery Collection's very own Executive Sous Chef Mark Tumbale.
The elegant art deco inspired lines of the prestigious property by the bay bridges both the past and present in a harmonious and seamless weave, and the perfect setting for an exquisite feast of regional flavors. Ever since my first visit some four years back, the impressive Las Paginas de la Historia or Pages of History art installation still resonates as some of the most visually stunning lobbies in Manila (for more on my first visit to Admiral Hotel Manila M Gallery Collection, see my post Time Stops As The Past And Present Converge For Colorful New Stories At Admiral Hotel Manila-M Gallery Collection from 2022 and Set Sail For An Epic Culinary Journey At The Admiral Club Manila Bay In Admiral Hotel Manila-M Gallery Collection also from four years ago). It's the first link in a continuous loop of experiences that defines and sets the tone for your visit to Admiral Hotel Manila-M Gallery Collection.
At the Admiral Club Manila Bay, the stage is set for the evening's special preview of The Southern Table Busog Chronicles 2.0 with its panoramic views of the Manila Yacht Club...
For Chef Miguel "Miggy" Cabel Moreno, the connection with Southern Mindanaon cuisine is a deeply personal one. Born and raised in Jolo and later Zamboanga City, the narrative of Southern Mindanaoan cuisine runs deep in Chef Miggy's own personal culinary journey. It's integral to his story, his family and his identity. A longtime advocate of preserving local regional cuisine, Chef Miggy shares his story at The Southern Table Busog Chronicles 2.0 at the Admiral Club Manila Bay with seven exquisite courses for one special evening on September 18 in collaboration with Admiral Hotel Manila's Executive Sous Chef Mark Tumbale.
Together, the culinary duo takes diners on a deep and immersive dive into the rich flavors of the fabled south revealing a colorful page from the complex tapestry of local and regional flavors. The flavorful stories from the south come alive, recreated in plated snapshots of culture and tradition meticulously executed by Chefs Miguel "Miggy" Cabel Moreno and Mark Tumbale. More than just another celebration of regional flavors, the Southern Table Busog Chronicles 2.0 is a personal invitation for a closer look and experience with the Filipino dining experience. "Having this dinner, having this wonderful event with Chef Miggy is a testament that sometimes stories are always meant to be shared in terms of voices, advocacies, and as chefs, it's our passion to give out the flavors in the best way we can," added Executive Sous Chef Mark Tumbale.
At the various stations of the Admiral Club Manila Bay, various culinary teams begin prepping for the evening's special preview of The Southern Table Busog Chronicles 2.0...
The refreshing Halina kicks off your dining experience at The Southern Table Busog Chronicles 2.0 with the sweetness of lychee and fragrant lemongrass garnished with pineapple representing the island vibe of the archipelago and finished with tonic for an effervescent fizz to tease the palate.
Admiral Hotel Manila-M Gallery Collection GM Alessandro Mortillaro joined guests at the exclusive preview of The Southern Table Busog Chronicles 2.0 in what may be the first of many more culinary events at Admiral Club Manila Bay. And you can expect to hear more from Admiral Hotel Manila-M Gallery Collection as the prestigious property takes on a renewed spirit in championing the local culinary heritage. A native Italian, GM Alesandro Mortillaro understands how a love for food can connect people.
A captivating performance brings the rhythmic vibe and cultural traditions of the south to Admiral Club Manila Bay...
...as Chefs Miguel "Miggy" Cabel Moreno and Mark Tumbale and their teams prepared the first course for the evening.
The exquisite menu curated by Chefs Miguel "Miggy" Cabel Moreno and Mark Tumbale reflects a regional cuisine deeply rooted in community, tradition and a pronounced sense of place with countless generations providing the base with local produce and ingredients and collective knowledge. Recreating these same familiar flavors accurately is Chef Miggy's way of honoring these enduring traditions...
...starting with the savory Belachan Skewers with tender and succulent chicken enhanced by flavorful hints of smoke from the grill and the delectable sharpness of belachan or fermented shrimp paste with its bold umami notes, shallots, garlic, homemade eggplant sambal, and a medley of native aromatics. The flavor-forward finish is consistent with the south's culinary style and approach to flavors with nothing held back, and Chef Miggy's homage to his mom who taught him how to make the dish.
The Lining-gil Paté takes inspiration from the classic Maguindanao dish of meats slow-braised for hours in coconut milk and aromatics. Topped with slow-cooked chicken liver, garlic, shallots, and native spices, the Southern Mindanaoan rendition of liver paté is an indulgently rich take on the French classic with its play on contrasting yet balanced flavors.
Blessed by an abundant coastline, the Sinuglaw is Executive Sous Chef Mark Tumbale's rendition of the revered Visayan tradition of combining the fresh harvest of the seas with coconut and native rice. The dish features fresh Spanish Mackerel prepared two ways, one cured in konbu and and the other pickled in tuba or local coconut wine drizzled with burnt rice and coconut oil. The delicately nuanced flavors of the cured and pickled Spanish Mackerel comes through complemented by the deep nutty hints of the burnt rice and coconut oil.
The Tiyula Itum, a traditional Tausug broth enriched with burnt coconut, turmeric, lemongrass, garlic, red onions, and galangal brings a subtle nutty sweetness with each soothing sip with the savory richness of the fork-tender beef tempered by the turmeric and galangal. Chef Miggy gets creative by topping it with a delicately crisp and ornate tuille made from bone marrow. The familiar black beef soup by the Tausug is a popular bestseller at Chef Miggy's Michelin Bib Gourmand recognized Palm Grill, creatively elevated with a modern spin for The Southern Table Busog Chronicles 2.0 at Admiral Club Manila Bay.
The intricately plated Halang Halang brings another taste of the Visayas to The Southern Table Busog Chronicles 2.0 preview with tender chicken, native chilies, ginger and lemongrass. Executive Sous Chef Mark Tumbale brings refined culinary techniques for his interpretation of the classic Visayan staple, reimagining the dish with an intricate deboned chicken ballotine with chicken mousse incorporated with coconut milk, lemongrass and ginger served with a side of noodles and a generous dab of burnt rice and coconut sauce. The flavors are rich yet elegantly refined, combining tradition with a masterful modern interpretation.
The Kurma is a timeless regional beef coconut curry reflecting the deep Malay influence down south. Chef Miggy reveals his playful side by cleverly stuffing the savory Kurma inside a soft and crisp empanada for a refreshing and even unexpected take. And it works. The tender beef and potatoes, simmered for hours in a thick coconut curry sauce brings all the familiar flavors while the flaky empanada becomes the perfect vessel for the savory dish.
The fresh bounty of the seas are celebrated once more with the Suwan Suwan, a gently pan-seared and poached barramundi in coconut milk reduction blended with a variety of native aromatics and soy sauce over a savory broth with clean, uncluttered notes for the perfect finishing touch. Pure, fresh and clean notes accompany each bite, with the light broth completing the flavors.
Chefs Miguel "Miggy" Cabel Moreno and Mark Tumbale ends the feast on a high note with the sweet and indulgent Pulo with its tempting variety of sweet treats. The plated composition is a medley of indulgent sweets with fresh local fruits. cacao and native delicacies like Binaki or corn and coconut rice cake, the Putli Mandi or soft rice cakes stuffed with sweet coconut, Cassava Rice Cake with bukayo, Banana Rice Cake topped with cheese and Sikwate or local hot chocolate. Aptly named, Pulo is a flavorful representation of the vast archipelago tightly interconnected by the nourishing crops of rice and coconut. It's the perfect sweet ending at The Southern Table Busog Chronicles 2.0 by Chefs Miguel "Miggy" Cabel Moreno and Mark Tumbale.
The four-hands collaboration by Chefs Miguel "Miggy" Cabel Moreno and Mark Tumbale at Admiral Club Manila Bay is both timely and relevant. It's time to celebrate our culinary heritage in all its richness and diversity. The Southern Table Busog Chronicles 2.0 is priced at P 5,800 net per person so book your seat for the one night only September 18 dinner at Admiral Club Manila Bay.
Admiral Hotel Manila is located at 2138 Roxas Boulevard, 1004 Malate, Manila or call +632 5318 9000 or 0917 863 6614 for inquiries. You can also visit their FB Page at https://www.facebook.com/AdmiralHotelManila/ for updates.
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