DAVAO CITY – A Manila-based restaurant, one of the recipients of the 2026 Bib Gourmand recognition from Michelin Guide Philippines, has partnered with a Davao-based firm to launch a heritage-inspired dining experience that highlights Philippine cacao as a premium culinary ingredient.

Cabel's collaboration with Cacao de Davao, launched on Tuesday, July 7, features an exclusive menu of savory and sweet dishes that uses local bean-to-bar chocolates and cacao products to promote Philippine ingredients and Filipino culinary heritage.

Made by Cabel owners and chefs Miggy Moreno and JC Moreno, the menu uses cacao in both savory and sweet Filipino-inspired dishes. Featured items include Piaya de Tsokolate, Cacao Puto Maya, Nilupak, Lokot-Lokot with Durian Chocolate, and Adobo con Cacao.

According to Ethan Kyle Lim, chief operating officer of Cacao de Davao, dining experience also includes handcrafted cocktails such as Datu, Mestiza, and Dayang-Dayang, which use locally sourced cacao to add flavor and aroma.

Lim said dishes are prepared with cacao sourced from farms in the Davao region, using Cacao de Davao's bean-to-bar products. He added that this partnership with Cabel reflects their mission to promote Philippine cacao and recognize farmers who cultivate it.

"Our vision has always extended beyond producing exceptional chocolate. We aspire to demonstrate that Philippine cacao is a premium culinary ingredient worthy of the world's finest kitchens and global culinary recognition," Lim said.

The Morenos said the initiative demonstrates how indigenous ingredients and local craftsmanship can help elevate Philippine cuisine as the country continues to gain recognition on the international culinary stage.

For Cacao de Davao, the collaboration supports its goal of promoting Davao as the country's cacao capital, while Cabel said the project reinforces its commitment to preserving Filipino culinary heritage through innovative dining experiences.