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Michelin-Backed Chef Miguel Cabel Moreno Brings Southern Mindanao Flavors to Boracay's Crimson Restaurant

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  //food-wine.news-articles.net/content/2025/11/16 .. nao-flavors-to-boracay-s-crimson-restaurant.html
  Published in Food and Wine on Sunday, November 16th 2025 at 23:26 GMT by Travel Daily Media

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Chef Miguel Cabel Moreno Brings Southern Mindanao Flavors to Boracay’s Crimson Restaurant

The culinary world has long celebrated Michelin’s Bib Gourmand label as a hallmark of “good, good food” served at a reasonable price. In 2024, that honor was bestowed upon Filipino chef Miguel Cabel Moreno, and the award’s impact rippled far beyond his hometown of Davao. The recent article on Travel Daily Media chronicles how Moreno is now championing the vibrant, often under‑represented cuisine of southern Mindanao at Crimson, a contemporary dining spot on Boracay Island.

A Michelin‑Backed Journey from Davao to Boracay

Chef Moreno’s story begins in the bustling streets of Davao, where he apprenticed under local grandmasters before opening his own restaurant in 2018. His focus has always been authenticity—capturing the essence of indigenous ingredients while infusing modern techniques. In 2022, his flagship restaurant in Davao was awarded the Michelin Bib Gourmand, a first for a Filipino establishment in the Michelin Guide Asia. The award was a watershed moment, putting Moreno—and the culinary traditions of Mindanao—on the global map.

The article notes that Moreno’s journey from Davao to Boracay is not a mere relocation but a deliberate attempt to spread the flavors of the southern Philippines to a broader audience. Crimson’s location in Boracay’s western tip—a quieter, more eco‑conscious area of the island—provides the ideal backdrop for a tasting menu that emphasizes local sourcing and sustainability.

Crimson: Design, Atmosphere, and Culinary Philosophy

Crimson is described as a “tasteful blend of modern Filipino minimalism and island chic.” The décor—warm‑tinted wood, soft lighting, and a layout that invites intimate conversation—mirrors Moreno’s culinary ethos: simple yet layered, honest yet inventive. The article links to a virtual tour of the restaurant, giving readers a sense of its 90‑seat capacity and the chef’s open kitchen concept.

The dining experience at Crimson is organized around a six‑course tasting menu that showcases southern Mindanao staples such as kinilaw (raw fish marinated in vinegar and citrus), adobo (marinated meat stewed in vinegar, soy sauce, and garlic), and sinigang (tamarind‑based soup). Each dish is paired with a locally grown coconut wine or a small‑batch, small‑scale beer brewed on Boracay itself, underscoring Moreno’s commitment to “food + drink symbiosis.”

Highlighting Southern Mindanao’s Signature Ingredients

The article goes into detail about how Moreno has adapted the culinary traditions of Mindanao—characterized by coconut milk, tamarind (sinigang), annatto (achu), and fermented fish sauces—to the Boracay context. Some signature dishes include:

• Siling Lopa Guisado: A mild, coconut‑based stew featuring siling lopa (pigeon pepper) and tender pork belly.
• Tinola with Lemongrass: A fresh, soothing soup made with chicken, green papaya, and a fragrant lemongrass‑infused broth.
• Lechon Kawali: Crispy pork belly served with a tangy mango salsa, nodding to the famed Cebuano dish while maintaining a Mindanao twist.

The article also points out Moreno’s use of the local coconut crabs (lambing), a delicacy that is sustainably harvested from Boracay’s surrounding waters. He emphasizes that the crabs are caught by hand, a practice that preserves the ecological balance and ensures peak freshness.

Sustainability and Community Engagement

Sustainability runs through every layer of Moreno’s operation at Crimson. The chef’s sourcing strategy—“buy local, buy fresh, buy fair”—is illustrated by an infographic in the article that charts his supply chain from the small fish farms of Pagbilao to the fruit stalls in Bacolod. Moreno also partners with Boracay’s local fishing cooperatives to support fair wages and protect marine life.

In an interview snippet, Moreno explains that “when I serve the food, I want diners to feel the land, sea, and community behind each bite.” He has set up a small on‑site garden where he grows herbs like bayong (wild mint) and talamhaga (spice plant), which are then incorporated into his sauces and marinades. The article cites a local environmental group that praised Moreno’s role in promoting sustainable tourism on the island.

Culinary Storytelling and Cultural Preservation

Beyond flavor, Moreno’s menu is a narrative. Each dish on the tasting menu carries a story—of the region’s history, its indigenous tribes (the Lumad), and the migratory influences from Malaysia, Indonesia, and China. The article links to a deeper dive on the cultural significance of Mindanao cuisine, detailing how the dish pako (a fermented fish) is prepared by the Tausūg people and its role in community feasts.

In an anecdote about a first‑time patron, the article reports that the guest was struck by how the “bold, yet balanced, flavors reminded him of the sea breeze and the vibrant markets of Davao.” Moreno’s ability to translate regional cuisine into a universal language is highlighted as a major factor behind the Michelin recognition.

Reception and Future Prospects

The reception at Crimson has been overwhelmingly positive. Reviews cited in the article note that diners appreciate the “authenticity of the flavors, the thoughtful plating, and the engaging narrative behind each course.” The article also mentions that the restaurant has seen a 30% increase in reservations since the Michelin announcement, with many guests specifically requesting a table to experience the Mindanao tasting menu.

Looking ahead, Moreno has expressed interest in collaborating with other regional chefs to create pop‑up events that showcase lesser‑known Filipino cuisines. He is also exploring a cookbook project that will pair recipes with stories from Mindanao’s villages, an initiative that ties back to the article’s discussion on cultural preservation.

Takeaway

Chef Miguel Cabel Moreno’s Michelin‑backed venture at Crimson demonstrates how culinary expertise, sustainability, and cultural storytelling can converge to create a dining experience that is both memorable and meaningful. By elevating southern Mindanao cuisine to the world stage, Moreno not only celebrates his heritage but also invites global audiences to savor the depth and diversity of Filipino gastronomy. The article on Travel Daily Media serves as a comprehensive guide to this culinary journey—highlighting the chef’s philosophy, the dishes that define his menu, and the broader impact of bringing Mindanao’s flavors to Boracay’s shores.