Before
Bang Bang Sug
In Sulu, Basilan and Tawi-Tawi, native cakes come to the table before every meal as a welcome. Ours arrive the same way: Putli Mandi, Daral, Pangi-Pangi and more. Take what you like. You only pay for what you eat.
MICHELIN Guide 2026 · Bib Gourmand
The food of Zamboanga, Basilan, Sulu and Tawi-Tawi.
Tausug and Chavacano cooking built on burnt coconut, turmeric and spice. On Tomas Morato since 2017, and now at NAIA Terminal 3.
4.6 on Google from 483 reviews98% recommend us on Facebook
Start here
Order the Dulang.
The Dulang, or Latal, is the Tausug feasting tray, brought out for the occasions that matter. It stands for unity and hospitality, and it is the easiest way to taste the whole kitchen at once. Tap a bowl to see what's in it.
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The signature. Beef in a black broth of burnt coconut, ginger, turmeric and galangal.
Chef Miggy recommends it mild spicy.
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Chicken slow-cooked for an hour in coconut milk, burnt coconut and spices, then grilled and topped with the same sauce. A pre-colonial Tausug dish.
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A rich, aromatic curry shaped by centuries of spice trade between the Sultanates of Mindanao and the kitchens of India and Arabia.
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Chicken marinated in turmeric and lemon, grilled until juicy, then finished with belachan shrimp paste.
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Banana heart, cooked down for hours and sauteed with aromatics and bubuk: dried coconut, dried fish, chillies and spice. It has a little heat.
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Rice cooked with coconut milk and turmeric. Made for the pianggang sauce.
- Dulang for 2
- 1,499
- Dulang Share for 5
- 2,499
- Add a baked bone marrow
- 190
Prices in pesos. Order extra rice for the table.
“Tried the Dulang, which includes small portions of several dishes, and every single item was delicious!”
Beatriz Torre, Google review, June 2026
Why the soup is black
It starts with burnt coconut.
Coconut meat is toasted until it turns black, then ground into pamapa with lemongrass, ginger, turmeric, garlic and onion. It gives Tiyula Itum its colour and Pianggang its smoke. It is a pre-colonial way of cooking, older than the Spanish-influenced dishes most people think of as Filipino food.
- Pamapa
- The spice paste: burnt coconut, lemongrass, ginger, turmeric, garlic and onion.
- Kyuning
- Turmeric rice, cooked in coconut milk.
- Belachan
- Fermented shrimp paste, a thread that runs from Sulu to Indonesia.
- Montaño
- Zamboanga's seafood sauce, behind our crab, prawn and shrimp dishes.
Tausug classics
Photo: Campfire Media
Dulang Share (5 pax)
Best seller2,499A Tausug specialty tray with Pianggang Manuk, Tiyula Itum, Beef Kurma, Kaliya Puso and Belachan Manuk.
350 kcal per serving
Dulang (2 pax)
1,499The same five dishes on a tray for two. Best with an extra baked bone marrow (190).
350 kcal per serving
Chicken Pianggang
Whole849/Half529/Quarter429Slow-cooked for an hour in coconut milk, burnt coconut and spices, then grilled and topped with the same sauce it cooked in.
350 kcal per serving
Tiyula Itum
Share799/Solo (2 pax)599The signature black beef soup, cooked with burnt coconut, ginger, turmeric, galangal and aromatics.
Chef Miggy recommends: mild spicy
290 kcal per serving
Beef or Chicken Satti
359A breakfast staple in Zamboanga, Basilan, Sulu and Tawi-Tawi. A sweet and spicy soup with sticky rice balls and beef skewers or chicken barbecue.
480 kcal per serving
Beef Kurma
Best sellerShare649/Solo499A rich, aromatic curry shaped by centuries of spice trade, linking the Sultanates of Mindanao with the kitchens of India and Arabia.
460 kcal per serving
Chicken Belachan
Share499/Solo359Chicken breast marinated in turmeric and lemon juice, grilled until juicy, then finished with belachan shrimp paste.
390 kcal per serving
Beef Piassak
Share739/Solo469A Sulu favourite: beef cooked in coconut milk, burnt coconut and chillies.
520 kcal per serving
Kaliya Puso
Share589/Solo419Banana heart boiled for hours, then sauteed with aromatics and a dash of bubuk: dried coconut, dried fish, chillies and spices.
250 kcal per serving
From Zamboanga’s sea
Amor del Mar (5 pax)
Best seller3,199Blue crabs, mussels, prawns and sweet corn cooked in Montaño seafood sauce. A love letter from Zamboanga and the bounty of her sea.
530 kcal per serving
Ala Zamboanga (4 pax)
1,599A seafood platter of grilled squid, camaron, deep-fried bangus, green mangoes and bagoong gata.
270 kcal per serving
Curacha (spanner crab)
Seasonal1,899Flown fresh-frozen from Jolo, Sulu. Steamed, then simmered in our Montaño seafood sauce.
510 kcal per serving
Locon ala Zamboanga
679Wild-caught shrimp cooked in Zamboanga’s Montaño seafood sauce with coconut milk and spices.
480 kcal per serving
Deep Fried Pompano
829Golden pompano in our freshly made sambal, slow-cooked with ripe tomatoes and spices.
580 kcal per serving
Sambal Squid
Share689/Solo399Coated in freshly made sambal and served on a sizzling plate, arriving hot and fragrant at the table.
420 kcal per serving
Vegetables and rice
Photo: Campfire Media
Ensalada Mindanao
Share489/Solo289Grilled eggplant slow-cooked with ripe tomatoes, garlic, onion and ginger, simmered in cane vinegar. Chef Miggy’s mother Melissa’s recipe, best with any seafood dish.
210 kcal per serving
Eggplant Moussaka
439Layers of eggplant, tomato sauce and cheese sauce, baked. Best with our homemade pita bread.
360 kcal per serving
Turmeric rice
Best sellerPlatter389/Cup109Fragrant rice cooked with coconut milk and turmeric. Best with Chicken Pianggang and the pompano.
240 kcal per serving
Bubuk rice
Platter329/Cup109Steamed rice tossed with bubuk, a mix of dried coconut meat, dried fish, dried chillies and aromatics.
240 kcal per serving
Jasmine rice
Platter269/Cup89White rice cooked with pandan leaf.
210 kcal per serving
Before and after
A welcome before the meal, coffee from Sulu after.
Before
After
Kahawa Itum
Single-origin Robusta grown in the Sulu Archipelago. Rich and bold, hot or iced.
The chef
Chef Miggy Cabel Moreno
“For almost ten years, I carried what often felt like an impossible dream: to see Tausug food claim its rightful place in the Filipino culinary canon.”
A Tausug chef born in Jolo, Sulu. He opened Palm Grill on Tomas Morato in 2017 to cook the food he grew up with. In the 2026 guide, both of his restaurants, Palm Grill and Cabel, earned a MICHELIN Bib Gourmand, and Palm Grill is the only Southern Mindanaoan restaurant the Guide recognises in the Philippines.
You’ll often find him in the dining room, explaining the dishes table by table.
Recognition
Tausug food, finally on the map.
- MICHELIN Guide Bib GourmandPalm Grill and its sister restaurant Cabel, in the first MICHELIN Guide to Manila and Cebu
- Halal Restaurant Chain of the YearHalal in Travel Awards 2026, by CrescentRating in Singapore
- House Resolution No. 872Cites Chef Miggy’s contribution to Philippine gastronomy
- BLNC Magazine cover story“Tales of a Tausug Table”
- The Philippine Star at 40Chef Miggy featured in PhilSTAR Life’s anniversary stories
- Congressional citationFrom Rep. Angelo Marcos Barba
- I Love Filipino, on NetflixFeatured in the documentary series on Filipino culture
“Woven tablecloths and ethnic-inspired music set the tone in this cosy place.”
MICHELIN Guide
“As Mindanaon myself, when I tried the food, it instantly brought me home.”
Nor Ain Kumayog, Google review, June 2026
“One of the best I’ve ever eaten in the Philippines.”
Sonny, Best Ever Food Review Show, on the Tiyula Itum
“Many thanks to Chef Miggy for taking the time to personally speak with us and graciously introduce the stories behind the dishes.”
Jonathan Cadiz, Google review, July 2026
Tomas Morato. Woven textiles on every table and kulintang in the background.
Branches
Where to find us
Tomas Morato
Quezon City · since 2017NAIA Terminal 3
OpenInside Tambayan Atbp., the all-Filipino food hall at Arrivals. Open to the public, for travellers and anyone meeting them.
Araneta City
Reopening soonSM City Zamboanga
Opening soonReservations
Book a table at Tomas Morato.
It fills up fast, so book ahead, especially for groups. Tell us if you want a Dulang ready when you arrive.
- Call or WhatsApp0967 097 9381
- Emailreservations.palmgrill@yahoo.com
Your table request is ready.
This is a preview of online booking. Nothing was sent. To book today, call or WhatsApp 0967 097 9381.