Palm Grill brings its authentic Southern flavors to NAIA Terminal 3
Travelers passing through Ninoy Aquino International Airport Terminal 3 can now swap boring airport snacks for a real feast as Palm Grill brings its Southern Mindanaoan flavors to the airport’s newest food hall.
Located in the arrival area of Terminal 3, the Michelin Bib Gourmand-recognized restaurant will be one of the major highlights of the all-Filipino food hall, Tambayan at Iba Pa. This expansion is a milestone for the brand, making it easier than ever for both locals and international tourists to sample the rich, aromatic dishes of the Zambasulta (Zamboanga, Basilan, Sulu, and Tawi-Tawi) region.
For owner and chef Miggy Moreno, this third branch is the "long-time dream" of his.
"As a purveyor of Regional cuisine, specifically Mindanaoan and Tausug, my mission is to introduce it to more Filipinos and foreigners. At the NAIA Terminal, people can expect the same specialties they have grown to love at our (Tomas) Morato and Araneta branches," Moreno shared to PhilSTAR L!fe.
Moreno sees Palm Grill, which was established in 2017, as a bridge to understanding a frequently misunderstood part of the country. By showcasing the diversity of Philippine gastronomy, he hopes to shift the narrative around Mindanao.
"I want people to experience the flavors, culture, and stories of Mindanao and the Zambasulta region through food. Of course, eventually, for them to be more curious and perhaps plan to visit the region," he explained, adding that his goal is to change the perspectives and narratives "when people talk about Mindanao as a whole."
That's why I established Palm Grill as a way of introducing what's good and best about the Philippines. This is also our way of representing the diversity and richness of our Philippine gastronomy.
While the airport menu has not yet been revealed, fans of the restaurant hope to see the signature items that earned the restaurant its Michelin Bib Gourmand status. Travelers should keep an eye out for tiyula itum, a black beef soup described by Michelin as a stew simmered in coconut broth for a hint of acidity and smoky aroma, and the dulang, a platter of seven dishes in tasting portions.
Palm Grill NAIA is currently putting on the finishing touches and is scheduled to open in the last week of February.
"We want to make sure that we deliver the best we can. After all, we are representing a region we feel deserves to be part of every conversation and Filipino table," Moreno said.
Notably, Palm Grill will be the only Halal-certified restaurant inside the airport.