We’re talking about the Palm Grill, run and owned by chef Miguel “Miggy” Moreno, who told InsiderPH he was unexpectedly invited by NAIA executives to open at the new Terminal 3 food hall in the next few months.
This would be his third branch after a location in the new Gateway mall and their original restaurant along Tomas Morato, where Moreno has been quietly championing southern Mindanao flavors for eight years.
His standout dishes include beef rendang, piyanggang chicken—a charred Tausug-style chicken finished in smoky burned coconut cream—and grilled seafood served with bright calamansi or fiery sambal.
A bustling airport might seem an unusual place for an acclaimed dining establishment, but Moreno is betting that it's an opportunity to introduce exciting flavors to an international audience in one of the country’s busiest terminals.
San Miguel chair and CEO Ramon S. Ang said he had long envisioned dining in NAIA to carry more world-class options. With a Michelin Guide restaurant tucked in his belt, this is a big step in that soaring ambition.
Miguel R. Camus has been a reporter covering various domestic business topics since 2009.
