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Cabel's garden courtyard: a pebbled path, tall monstera and palms, and an orange sofa under the pergola

Heritage Filipino cooking in a 1930s mansion

Food from across the islands, with a soft spot for the Tausug cooking of Sulu, served in a heritage house inside the Malacañang Compound.

Bib Gourmand, MICHELIN Guide Philippines 2026

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Open daily · Mon to Thu 9 AM to 10 PM · Fri to Sun 10 AM to 10 PM

The house

Walk the house

MICHELIN’s inspectors describe a listed 1930s building with tiled floors, rattan chairs and striking decor, and a lush garden with a koi pond outside. Start in the garden and work your way up. Tell us your group size and we’ll show you which rooms fit.

How many are coming?

10guests

Slide to your group size and the rooms that fit stay lit.

Downstairs

A table set by the koi pond in the garden, with rattan chairs and ferns

The garden and koi pond

Where the house begins

The garden wraps the house, with a koi pond, big-leaved plants and a few tables under the trees. It is at its best in the evening, when the lights come on.

One long table down the main dining room, lined with rattan chairs, windows onto the garden at the end

Main dining room

60 guests · 100 with the bar

Natural light, long tables and rattan chairs. It is made for birthdays, reunions and company lunches, and it opens onto the bar when a party needs the whole ground floor.

Ask about this room
A cocktail on the marble bar top in the dim, red-walled Speakeasy Bar

Speakeasy Bar

Up to 30 guests

Dark red walls and a lit bar for drinks before dinner, or a party of its own. It merges with the main dining room for bigger gatherings.

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Upstairs

An upstairs dining hall with round tables in white linen, a crystal chandelier and dark wood floors

Celeste and Elizabeth Rooms

24 and 30 · 60 together

Our private dining halls on the upper floor, with round tables and chandeliers. A sliding partition joins them into one room for 60.

Ask about these rooms

The small rooms

The Zenaida Room: bright green walls, leaf-bladed ceiling fans and a long wooden table set for twelve

Zenaida Room

Up to 12 guests

Bright green walls, a long wooden table and leaf-bladed fans turning overhead. A family lunch or a board dinner fits here.

Ask about this room
The Melissa Room: a glass-topped table with rattan chairs under a painting, against a stone wall

Melissa Room

Up to 10 guests

The quiet heart of the house and our most intimate room, where birthdays become traditions. Stone walls, a chandelier and rattan chairs around one table.

Ask about this room
The Proposal Room: a small table in lace linen, green walls hung with Filipino paintings, and a chandelier

Proposal Room

2 to 4 guests

Green walls hung with paintings, a chandelier and one small table. The name tells you what it’s usually for.

Ask about this room

Private rooms carry a minimum spend, and event packages start at 20 guests. Ask us for current rates.

The food

What to order

The MICHELIN inspectors singled out two dishes: the crisp ukoy and the richly spiced piyanggang manok. Start there, then head south. Much of Tausug cooking is built on burnt coconut, which gives these dishes their dark color and smoky depth.

  1. A plate of golden ukoy fritters with a small bowl of dipping sauce

    Our bestselling starter

    Ukoy

    Crisp, golden fritters loaded with vegetables and seafood, served with our own dipping sauce. One order is never enough.

  2. Chicken piyanggang in a dark green-black coconut sauce, topped with red chilies

    Tausug

    Chicken piyanggang

    Grilled chicken in a rich sauce of charred coconut and aromatics, smoky, with a touch of heat. It looks burnt. It tastes anything but.

  3. A bowl of tiyula itum, a jet-black broth with pieces of meat

    Tausug · Southern Mindanao

    Tiyula itum

    A signature Tausug soup from Southern Mindanao, with a dark broth, layered spices and slow-cooked depth.

  4. Adobo con cacao: glazed pork over garlic adlai with battered water spinach and a dot of aioli

    PorkLabanan Silver Spoon

    Adobo con cacao

    Pork adobo deepened with Davao cacao, on garlic-infused adlai with battered water spinach and garlic aioli. It was part of the menu that won us a Silver Spoon.

  5. A bowl of kansi, an orange broth with a long green chili

    For a rainy day

    Kansi

    The bowl we reach for when the weather turns. Warm, comforting and deeply satisfying.

  6. Slices of lengua estofado in a glossy brown sauce

    Slow-braised

    Lengua estofado

    Tender lengua, slowly cooked estofado-style until rich and comforting. Just bring an appetite.

  7. A whole crispy pompano with sliced tomatoes and a small dish of sambal

    From the sea

    Crispy pompano with sambal

    Flaky pompano with golden, crisp skin, finished with a sambal that adds warmth and depth without covering the fish.

Plus all-day breakfast, merienda and the bar. Ask for the complete menu at your table.

A day at Cabel

Morning to night

The house keeps different hours of the day, and there is a table for each of them.

  1. From 9 AM

    A breakfast plate of garlic rice, a fried egg and crisp fried meat with greens

    All-day breakfast

    An early start, a late brunch, or breakfast at 2 PM because that’s what you feel like.

  2. Afternoon

    An iced coffee, a slice of cake and a small bowl of dessert on a sunlit table

    Merienda

    Coffee and Filipino favorites for slow afternoons. Take your time with it.

  3. After dark

    The front of the house at night, lamps glowing among the garden plants by the carved door

    Dinner

    As night falls the house changes. Warm lights, the garden and quiet corners, open until 10 PM.

  4. Last Sunday of the month

    The Fiesta sa Cabel buffet table with dishes, stacked plates and a tall arrangement of dried flowers

    Fiesta sa Cabel

    A Sunday lunch buffet of regional dishes you rarely find in one place, 10 AM to 2 PM.

Open every day. Monday to Thursday 9 AM to 10 PM, Friday to Sunday 10 AM to 10 PM.

A bride and groom on the street outside the CABEL letters on the front wall
The main dining hall set with long tables and a screen for a company event
Hands holding a plate of flatbreads on a green patterned plate, part of the Merienda Cena spread

Celebrations

Host it at Cabel

Birthdays, reunions, company lunches, milestone dinners, and couples who want their photos somewhere with a little history. The house has a room for two and a floor for a hundred.

Rooms
From the Proposal Room for 2 to 4 up to the whole ground floor for 100.
Packages
For groups of 20 or more, with a bigger menu than our dine-in list.
Merienda Cena
An afternoon spread of Filipino favorites and rare regional dishes, made for sharing.
Styling
Our in-house stylist, or bring your own and our managers will help.
Timing
Three hours per event, plus an hour each side to set up and clear. Extra hours can be added.
Service
An assisted buffet for large events.
Corkage
Outside food and drinks carry a corkage fee.
Parking
About 20 cars, driveway included.
Plan an event
The mansion's wooden staircase and landing, with a chandelier and framed art on white walls The Cabel C monogram in wrought iron over a wall of trailing plants

The house and the chef

A house by the Palace, a kitchen from Sulu

Cabel sits in Casa Roces, a listed 1930s mansion built by the Roces family on JP Laurel Street, inside the Malacañang Compound and across from the Palace itself. MICHELIN’s inspectors note it is frequented by politicians and dignitaries.

Three siblings opened it in late 2022, Chef Miguel “Miggy”, JC “King” and Maria Isabel Cabel Moreno, as a tribute to their family’s roots in Jolo, Sulu and Zamboanga City. Miggy leads the kitchen and King runs the dining room. Miggy also runs Palm Grill in Quezon City, and he is the first Tausug chef to receive two MICHELIN Bib Gourmands, one for each restaurant.

“I fell in love with cooking when I was 8 years old. In my grandmother’s ancestral home in Sulu, kids were allowed in the kitchen.”

Chef Miggy Cabel Moreno in chef's whites, pointing to the Palm Grill and Cabel logos on his jacket

Chef Miggy Cabel Moreno, of Cabel and Palm Grill.

Recognition

What guests say

“We had the best time at Cabel exploring traditional heirloom dishes from Luzon, Visayas, and Mindanao. Incredible MICHELIN-approved food in a gorgeous heritage house.”

Redmon abram Lat · Google review

“Zamba-Suta Cuisine from the Zamboanga-Basilan-Sulu-Tawi-Tawi part of the country was a pleasant delight. Still very Filipino and sophisticated to the palate.”

Oskie Ravanera · Google review

“The food was well-prepared and thoughtfully presented, while the ambiance felt elegant yet comfortable at the same time.”

Anjo Saber Salmorin · Google review

Rated 4.7 from 116 reviews on Google.

Visit

Finding us

1153 JP Laurel cor. Aguado Street, San Miguel, Manila

Inside the Malacañang Compound

Mon to Thu9 AM to 10 PM
Fri to Sun10 AM to 10 PM

Getting in. We’re inside the Malacañang Compound, and access is sometimes suspended at short notice. When that happens we post it at the top of this page and on Instagram. Not sure? Message us before you head out.

Parking. Space for about 20 cars, driveway included, so it can fill up at busy times.

Get directions Call 0915 214 8565

Reservations

Book a table

Pick a day and a time, and tell us how many are coming. For a private room or an event, choose it below.