Northern Living: 2015 December

December 2015 Volume 10 | Issue 4

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November 2015 Volume 10 | Issue 3

GATHER

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HEALT H

BATTLING THE SEASONAL BULGE Natural remedies to stay bloat-free during Christmas

text PIERRA CALASANZ-LABRADOR illustration REESE LANSANGAN

As sure as fruitcake, food comas, and distant relatives asking you inappropriate questions, you can expect added poundage every holiday season. This year, instead of bracing yourself for the inevitable, it’s time to take charge. Here are some quick and natural tips to outsmart the bloat this Christmas. You’ll have to come up with your own snappy comebacks for those relatives, though.

mindful of what you’re putting in your body: steer clear of junk food, soda, refined carbs, and salty stuff. Goodbye, preservative-laden canned goods. Triggers differ from person to person, so try to notice what brings on those icky, bloated feels. Is it gluten, dairy, artificial sweeteners, your favorite Vienna sausage-and-pan de sal merienda?

As much as possible, stick to fresh, unprocessed, homecooked options, and chew your food slowly and carefully.

Kickstart your day with lemon water A cup of warm water and the juice of half a lemon first thing in the morning can cleanse your system, battle salt retention, and make you feel lighter in general.

We swear, it’s not just that fresh, sunshiny scent. Tip: it also aids digestion after an especially heavy meal.

A daily dose of ACV Two tablespoons of the humble apple cider vinegar in a glass of (preferably warm) water literally keeps the doctor away. This popular (and perpetually sold out) folk remedy reputedly works wonders on digestion, remedies gas and bloating problems, and even works as a great conditioner. Good luck scoring it at your local Fiber is your friend supermarket. Can’t stand the sour taste? Add a teaspoon Oats, whole-grain cereal, and fiber-rich fruits lower of raw honey to make this concoction more palatable. cholesterol levels and help move things along when you’re feeling heavy and constipated; just make sure to Ginger tea match it with lots of H2O. A psyllium drink works, too. All those café lattes consumed during the height of reunion season may actually be the bloating culprit.

Fresh is best Replace them with a soothing cup of caffeine-free It’s hard to monitor what we eat when we’re constantly ginger tea (freshly grated ginger is best), which helps stuffing our faces at Christmas parties or grabbing fast soothe the tummy, ease flatulence, and counter an food between holiday errands. This season, be more expanding puson.

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BEAUT Y

MY FAVORITE COLOR IS SHINY Deck the halls with a shiny and cheeky complexion text GRETIL COLANZE illustration REESE LANSANGAN

The red and green combo sends the message, but lots of sparkle and shine say “happy holidays” the best. In makeup, shining, shimmering, and splendid mean playing up what you already have. Save the seriousness—not to mention the number of prolevel tools and matte nudes in every shade of the spectrum—required to sculpt, “clown,” and transform the selfie-ready face for another season.

Dewy skin anchors intensity with its unstudied ease Since you won’t be touching up as much as you usually would, relying on immaculate, porcelain-like skin even at the peak of the holiday rush makes life easier. This is also the look of moisture, which is the essence of wetness, as Zoolander has proclaimed. A dewy complexion also keeps the look on the opposite end of the retro scale.

Gilded lids, lips, or tips should never be frosty Embellish your best features for maximum impact.

Some ideas: a horizontal opaque wash of eyeshadow in metallic gold or shimmering green and blue on the lids, sequined swooshes for brows, a juicy pink or plum lip worn with vinyl-like gloss. It’s like that first secret swipe of rouge at your mother’s dresser. You don’t need confidence to pull it off; the confidence will just come to you. Putting on something shiny and beautiful tends to have that effect.

Blot the forehead but shine a light on the high points of the face Highlighting mimics a lit-from-within glow that a matte finish cannot recreate. Do it to the bridge of your nose, Cupid’s bow, brow bone, and the top of your cheekbones to give a visual lift to your face but without creating edges the way contouring does. A dot on the inner corners of the eyes also brightens the peepers—a necessary remedy for when the frenzy of the season gets to you.

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FIXT URE

DRINK TO THIS

A primer on stemware for the height of entertaining season text PAULINE YSABEL V. MIRANDA illustration SAINTE JAMES TAN

Entertaining at home has been gaining popularity ever since cocooning—that’s staying indoors and engaging in home-based activities—gave rise to hiving, which places more value on interaction and engagement, treating the home no longer solely as a retreat but as a center for activity and connection with friends and family.

Recently, a new term has been making the rounds: “insperiences,” where normally outdoor experiences are brought inside the home. Home entertaining has now become an activity that not only few, exclusive circles could do and enjoy. Along with it is the consumption of wine in the home. Ask any host and they’re sure to say that you can never have too many drinks—wine included—when you host a party.

Some might even go as far as saying it’s okay to run out of food but not out of drinks. Imbibing wine is an easy way to enliven conversations. Its consumption is now an everyday luxury, and with the easing of the so-called “rules” about wine pairing, the drink is also now less intimidating and stiff than it was previously believed to be.

At least, it should be.

While many, for good reason, still adhere to the red-with-red and white-with-white guideline, many enthusiasts and even some professionals, vintners, and restaurants encourage people to experiment pairing different wines with whatever suits their tastes.

Despite the new openness about wine pairings, one thing that remains unchanged is the importance of using the right stemware for different types of wine. Some say you only truly need two types of glasses, while others say it’s better to use a specific glass for each type of drink. The glass material notwithstanding, there are generally four types of wine glasses: red, white, sparkling, and dessert.

Red Red wines have stronger flavors and aromas compared to white wines, and the proper stemware reflects this.

Typically, red wine glasses have fuller, rounder bowls to allow more air to come into contact with the wine.

The larger opening also allows the drinker to better note the wine’s aroma.

Among the red wine glasses, there are still several types such as the Bordeaux glass, designed for heavier red wines like Cabernet and Merlot. This type of glass is taller, which better directs the wine to the back or center of the mouth.

A Burgundy glass, on the other hand, is better suited

for lighter, full-bodied wines like Pinot Noir. Though shorter than Bordeaux glasses, Burgundy glasses have larger bowls to direct the wine to the tip of the tongue where the more delicate flavors can be tasted.

White White wines are lighter and typically served colder than red wines, thus calling for taller glasses with longer stems and bowls smaller than the red varieties.

There are also several types of glasses for white wines of varying maturities. Younger white wines are best served in glasses with slightly larger openings, as these will better direct the wine to the sides of the tongue, emphasizing its fresh, sweet taste. Straighter, taller glasses on the other hand are preferred for more mature whites, as they enhance the wine’s bolder flavors. The Chardonnay glass, with its namesake wine, is a good example.

Sparkling and Dessert Champagne has been a symbol of luxury and celebration for centuries. Wines from the French region of Champagne had originally been offered in tribute to kings by the French aristocrats, until the so-called “méthode champenoise” or the traditional method of producing sparkling wine was introduced. Through this method, blended wine undergoes a second fermentation as it is mixed with yeast and sugar then stored. During this process, carbon dioxide is formed, which is what gives Champagne its “sparkle.”

Champagnes, or sparkling wines, require their own set of glasses. The most common Champagne glass, the flute is tall and slender so as to retain the drink’s carbonation. Its shape also allows the bubbles to be concentrated at the tip of the tongue, while also directing the scent of the sparkling wine faster.

Meanwhile, dessert wines, as the name suggests, are sweet but also have higher alcohol content. These types of wines are served in smaller glasses with narrower bowls, which help direct the wine to the back of the mouth so as to keep the wine’s sweetness from overwhelming the palate.

There are a dozen other types of glasses in varying shapes, forms, and sizes, each designed with a particular drink in mind. Choosing the right stemware may be tedious, but it isn’t just about making a statement. It’s any host’s commitment to make sure their guests are served the right taste.

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CR AF T

CURIOUS COMMUNE

Strange and beautiful air plants find a way into your home with this quick DIY text, styling, and PHotograPHy INA AMOR MEJIA

CLAY POTS

What you’ll need: Tiny plastic or clay pots Small magnets Coins Industrial glue Small air plants of your choice

Directions: 1. Decide on which wall you want to stick the pots to, preferably where there is bright, indirect light and good air circulation.

2. Glue the magnets to the backs of the pots.

3. Glue the coins to the wall surface.

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4. When the glue dries, stick the pots onto the coins on the wall and place the air plants in them.

5. To keep the pots lightweight and to protect the plants from rot, do not put any soil in the pots.

6. Following proper air plant care, remove the air plants from the pots when watering is needed.

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SPACE

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SPACE Dark interiors lead to designer Ziggy Savella’s workspace, where he ponders the modern state of masculinity.

This fashion designer believes delivering quality work produces its own press text KARLA MAQUILING PHotograPHy JOSEPH PASCUAL

In the cutthroat fashion industry where the pressure to top one’s last collection hangs over every designer’s head like Damocles’ sword, fashion designer Ziggy Savella is quietly making a name for himself with functional, practical menswear pieces.

Over the last three years, he has distanced himself from the runway, causing observers to believe he had gotten tired of it all. “I wasn’t really gone,” he says.

He merely took the time to figure out which direction to take his career and where to build his workspace.

Now six years on his own and with very little social media buzz or publicity, Savella entertains clients in his quiet and comfortable workshop in an unassuming Quezon City neighborhood. Here, loyal customers come to have their suits made, happy to spread the word about him on Facebook and Instagram. Not one to self-promote, he says, “I believe that if you produce good work, people will rave about you.”

A graduate of fashion design and merchandising from the De La Salle-College of St. Benilde, Savella found himself drawn to menswear “because I wanted to create clothes that I can wear.”

It’s the same no-nonsense attitude that he brings to his work table. Practical and timeless, his collections

include pieces that anyone from the 8-to-5 office worker to the bank teller to the media executive can wear. “I want my clothes to be down-to-earth and relatable; they’re not supposed to shock people. I want them to see that my clothes make for good investments.”

Designing for the familiar may be limiting for some, but not for Savella. “The biggest challenge for menswear would be to reinvent what is already there, by adding subtle details without overpowering the whole look.” At the Manila Fashion Festival, where he launched his comeback with a loungewear collection inspired by “adaptive clothing”—clothing meant for people with special needs—he applied this philosophy by reinventing sleepwear but still keeping it practical and wearable. The collection was inspired by his late grandmother, a home economics teacher who had taught him the value of discipline as well as essential sewing techniques.

How soon we’ll see a new collection from Savella will all depend on how inspired he is to create another line. “It really depends on my mood. I don’t want to release everything for the sake of releasing. It might take me three months or three years. It all depends on how inspired I am.”

For now, he likes to stay off the radar and keep himself busy with work, “more than 70 percent of which is fun,” he says. “You do get those crazy moments, but I always tell myself to always deliver, and to deliver good. If people want to talk about me, it has to be on a positive note.”

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SPACE

Savella prefers a more Scandinavian vibe for the work space: bare walls, plenty of light. But for the receiving areas, he went the opposite route. “I want the space to look like I’m making men’s clothes,” he says.

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SPACE

“I believe that if you produce good work, people will rave about you.”

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FEAT URE

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Just a whiff of the classic Filipino holiday dishes, and memories of Christmases past come rushing back to chef Bambi Sy-Gobio text MAAN D’ASIS PAMARAN PHotograPHy JILSON SECKLER TIU

Christmas celebrations in the Philippines have always come wrapped and bundled with good food. This rings no less true in the recollections that Restaurante Pia Y Damaso and Damaso Residencia private dining’s chef Bambi Sy-Gobio have of her growing up years. “With the whole family, it was always about food. Everyone had their special signature food to bring. Sometimes it was the same annual Christmas dish, sometimes it was something new that they discovered to make or buy,” she says with a smile.

Aside from family traditions of attending midnight mass and opening gifts once Noche Buena was over, she has strong food memories too of finding several staples as part of the Yuletide feast. “It was always the same: Chinese ham from Hong Kong with bread, butter, and pickles. Then there’s homemade quezo de bola ensaimadas with my dark Belgian hot chocolate, and grapes, oranges, and all the fruits in the house.”

These food memories linger the strongest, along with the recollection that younger members of the household were allowed to be messy at this time of the year. She compares the Chinese ham they frequently had to a dry Smithfield or a really dry, really dense parma ham: very salty, not sweet at all, and a bit tough, unlike the square hams sold at the supermarket. “Some friends in Hong Kong wondered why we ate it the way we did. They’d put only little bits of it in their food, whereas we’d eat it [as part of ] a roast beef sandwich.”

Cookery is something that runs in the family, SyGobio shares. Her grandmother cooked very well, and was of the school of thought that preaches, if you wanted to eat something, you just had to learn to make it. “I think I got that from my mom too. When I was young, there was always so much food around.

What I didn’t recognize but liked to eat, I would eventually find recipes for in the cookbooks my other grandmother gave me.” She calls herself a “nerd”— one that never played with dolls, spending her time poring through old cookbooks instead. The older the books, the better, she proclaims. “They all stuck in my head.” Christmas break was also the time when she would busy herself in the kitchen, practicing the recipes she had read up on. “My mom had let me cook and practice on any food I wanted to experiment with.

Sometimes, she would clip a recipe from a magazine or newspaper, hand it over, and say, ‘Here, make this.

Make sure it’s nice.’”

This is Sy-Gobio’s version of the Christmas spirit, something that gives her satisfaction to this day. “I guess as a chef, I always feel [I am given] free rein

during the holiday season. [Christmas] always started with a request from me if I could make something, and my mother would invariably say yes.” All that childhood exposure to food are manifested in her restaurant, and her mother’s recipes are represented in the Restaurante Pia Y Damaso menu.

The restaurant’s concept actually started with the name. “My brother George insisted it be called Damaso, and it was exciting because it got me started on reading Noli Me Tangere and El Filibusterismo again,” she recalls. In the course of her research, she discovered that Jose Rizal really wrote in detail what some of the characters ate in scenes in the books—something that no one really paid attention to in high school, she adds.

Then Greenbelt 5 called and said they wanted an allFilipino concept, so it just fell into place. Of what her take on the name entails, Sy-Gobio explains, “We wanted something that showcases what Filipino food is like, tied to a period in time when we wanted to be equal with the Spaniards and not be just their indios.”

The restaurant, which bears the tagline “Subversive Filipino Cuisine,” offers the simple foods that the character Sisa prepared for her boys, Crispin and Basilio, like tapang usa. These are in addition to real Spanish dishes that are ingrained in Filipino life like callos, lengua, and pastel. “The other food items in the menu, I make up [based on] the names in the books.

But mostly they are Filipino dishes and Spanish or Chinese selections eaten at that time period, like the Lang Lang noodles of Binondo.” During the Yule season, people swing by the restaurant to take comfort in their favorites, though not specifically for the holiday food, she observes. They do, however, order desserts and cakes to be given away as holiday gifts.

Sy-Gobio also receives special orders for her turkey for potluck parties. There are a lot of balikbayans, home for the holidays, who have expressed love for her bibingka waffle.

Sy-Gobio doesn’t go all out in decorating the restaurant for Christmas, as the limited space would only allow for wreaths and little festive details. At home, though, she starts to trim her tree as soon as December comes, even right after Thanksgiving if she’s in the mood. There’s no theme, she claims; she uses their old decorations over and over. “One of my favorites is this wooden Nativity set from Europe that has been around from when I was a child. It has a smell that throws me back to when I was five years old.

Every year, when I take it out, I smell the same smell of Christmas.”

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COV ER STORY The Blue Room’s exquisite vintage interiors were designed

by Firma’s Chito Vijandre.

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Diners feeling extravagant may opt for the roasted chicken with chorizo stuffing.

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COV ER STORY Clockwise from left: Ostrich beefsteak with guava butter; An antique wooden staircase in the receiving area; Tinapa pasta with seared fish and asparagus; Old pieces give the restaurant a familiar, homey feel.

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“My mom let me cook and practice on any food I wanted to experiment with.

Sometimes, she would clip a recipe from a magazine or newspaper, hand it over, and say, ‘Here, make this. Make sure it’s nice.’”

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ST YLE

SIBLING AFFECTION ‘Tis the season to wear frothy frocks and hop from soirée to soirée styling and art direCtion RABBIT HOLE CREATIVES PHotograPHy CENON NORIAL III ClotHing CHAD DALOGAOG

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SPECIAL FEAT URE

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Today’s technology-driven world demands quick results, additional conveniences, and better developments. Whether you’re a home-based entrepreneur, a working mother, a get-go millennial, or an updated techie, it’s crucial for your financial needs and resources to be readily accessible wherever you are and whatever you are up to. Unfortunately some banks still put customers through long lines, offline ATMS, unstable connections, and prolonged phone calls with customer service. If you are still experiencing these difficulties and annoyances with your bank, then it’s

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Set to open in 2020, The Vantage aims to lessen the worry of its customers on parking spaces for retail visitors by

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creating ample space for parking and leisure for residents of the property and visitors of the retail shops. “We know how challenging it is to find parking space within Kapitolyo this is why we are going to create more space for this important need,” added Pineda.

Aside from parking spaces, The Vantage will also offer safety and security features like key card access, 24-hour CCTV security cameras and automatic fire alarms.

“We at Rockwell Primaries value the security and safety of our residents, including the visitors who drop by our retail shops. The Vantage offers a lifestyle to young achievers who are always on the move in their careers and are driven by their goals. We will always prioritize our clients’ needs and interests.

“We want to assure our clients that when they invest in any Rockwell Primaries property, they are not just investing in a home but in a property whose value will appreciate over time,” said Pineda.

Aside from these features, The Vantage will elevate the natural surroundings of Pasig City with more greenery to complement its scenic layout. Additionally, pedestrians will also have easier maneuverability within the district through the extended sidewalks of The Vantage.

To learn more about Rockwell Primaries and its properties, visit www.rockwellprimaries.com.ph or www. facebook.com/RockwellPrimaries and www.facebook.com/ thevantageatkapitolyo

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T O W N Newsroom staples take on a beguiling air styling EDLENE CABRAL PHotograPHy CENON NORIAL III

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This page: Dress, P1,995, Dorothy Perkins, TriNoma Mall. Long-sleeved top, P1,449, Sfera, SM Makati.

Opposite page: Top with pullover, P1,995, Dorothy Perkins, TriNoma Mall. Skirt, P2,795, Topshop, SM Megamall.

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Coat, P6,490, and trousers, P2,490, both River Island, SM Megamall.

Long-sleeved top, P1,449, Sfera, SM Makati.

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Long-sleeved dress, P1,995, Dorothy Perkins, SM Megamall.

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MaKeuP CHUCHIE LEDESMA Hair BULLET REYES Model EVE OF ELITE MANILA sHot on loCation PRINT TOWN, LAGUNA

Poncho, P2,199, trousers, P1,999, and quarter-sleeved top, P1,499 all Sfera, SM Megamall.

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ULTIMATE WRAPPERS Sometimes it’s okay to judge a gift by its cover

text and styling JENNIFER LAGDAMEO PHotograPHy PATRICK SEGOVIA

1. Midnight floral wrapping paper, P750 (3 sheets), Rifle Paper Company, Heima, Brixton.

2. Gold ribbon, The Wrap Shop, SM Mega Mall.

3. Pine cone Christmas ornaments, P500 each, Kish.

4. “Polka” tray in white, P850, Aranaz Tu, SM Megamall.

5. “Oh Joy” gift tags, P80 (assorted pack of four), Wrapology, 0917-8072706.

6. Small black gift box with gold piping, P110; gold ribbon and gold “berries,” P55, The Wrap Shop, SM Megamall.

7. White, gold, silver, and black print wrapping paper, P25 (per sheet); black and gold ribbons, P30 (per yard), The Wrap Shop, SM Megamall.

8. “Solihiya print” gift wrapper, P45, Aranaz Tu, SM Megamall.

9. Scissors, stainless steel, and plastic in brass finish, P759, Hay, 470-6250.

10. “Polka” print gift wrapper, P45, Aranaz Tu, SM Megamall.

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EATS

EAT YOUR HEART OUT

Cocina Luna is a local's offering to her hometown text MARTIN DIEGOR PHotograPHy ABBY MANSANOC

Finding a place for the first time seems like a pretty daunting task. But ask for Cocina Luna in Malabon and people can point it out faster than Waze can. The folks refer to it as the black restaurant, and you really can’t miss its pitch-black matte facade and eye-grabbing love locks fence that’s right in the middle of a busy residential area in General Luna. The place has a rather cute collection of framed quotes and DIY installations that give contrast to its very industrial vibe of uncemented walls and wooden furniture. Here, it’s Ladies’ Night every Wednesdays; wearing pink is optional.

Cocina Luna is the brainchild of chef Kat Alcala, who worked abroad for a time right after she had graduated from culinary school. When she came back, however, she had a surprising realization: there are no good places to eat at in her hometown. “Whenever I try to think of food within my area, I think of street cafeterias and eateries where my childhood friends and I would like to hang around and have some drinks. They were great and I have lots of memories there, but there are no real restaurants that stand out,” Alcala says. And so began her efforts in creating a good place with good food.

She drew inspiration from European décor, industrial spaces, and Tumblr. Her graphic designer brother Carlo Alcala helped her fill the space with art and typographic

posters. “With its quality and execution, my friends tell me I could’ve opened Cocina Luna in Maginhawa or even Makati, but I really wanted to bring delicious food to my neighborhood.”

Despite its Euro-pub-inspired space, Cocina Luna launched in 2014 with vamped up Filipino food carrying hints of American references. Alcala created items like honey-glazed tuyo for the menu. “I like experimenting on Filipino dishes, and incorporating some of the things I learned from the US into my own recipes.” Chicken strips with cereal breading, anyone?

“I studied cooking, but before that, I was also able to study interior design. Cocina Luna is a merge of those two passions: food and space.”

The reception to Cocina Luna has been surprising for Alcala. In fact, it’s a stop on the Malabon food tour, and she is always asked to do some demo cooking for the participants. Still, she says Cocina Luna is a work in progress; the menu changes as much as Alcala does. “It’s been a wild ride for me. I don’t really think hard about it, but I’m pretty hands-on. If I find something new or improve on something that we already have, a new item is bound to be served soon. The restaurant’s future is promising, but for now, it’s simply a place for me, my friends, and my passions.”

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EATS Clockwise from top: Cocina Luna was built to be a hangout for friends and families; A special homemade vinegar completes their tender version of the tapa; Basil iced tea, the Blackforest shake, and Cocina Luna’s special blended iced tea.

Cocina Luna. 144 General Luna St., Brgy. Ibaba, Malabon City. 373-1420.

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EATS

TASTES LIKE HOME

Whitehouse Burger Café revisits the meaning of comfort food text MARTIN DIEGOR PHotograPHy ABBY MANSANOC

Going out of your way for something relies entirely on two things: either you need it or you want it. In the case of burgers, it’s easy to make a decision, which is why even though Whitehouse Burger Café is in far-off Marikina, people have been flocking to this little holein-the-wall in Pambuli, a simple, humble street that even taxi and jeepney drivers don’t know. Coming from the Santolan train station, take Marcos Highway and you’d spot a Burger King along the way. Across it is a signless fork in the road; take the one on the right. This leads you to Whitehouse, which should be on your left, parallel to a basketball court.

Whitehouse is what came about when production designer Vanessa Uriarte’s props dump met her partner Mhyca Bautista’s love for food, burgers especially. It started out as a humble takeout burger counter based in Uriarte’s ancestral home, offering simple hearty recipes and a few drinks. But then Typhoon Mario happened.

“When our garage got flooded in 2013, a lot of things got damaged and so some space cleared up. We took the opportunity to convert the business into a real restaurant,” she says.

Now, Whitehouse is filled with a collection of vintage ads, pop-colored floors, and novelty toys

and items. It’s probably a good thing you have lots of things to look at, because once the Whitehouse Special is served, you’ll take your time downing a tower of a burger with egg, ham, double patty, and double cheddar, best paired with their signature Bubblegum shake. A new menu item also made its debut: the chicken, crabmeat, and Asian sauce burger they call Chicken Ninja.

“It’s all an experiment with food and flavors we like, but when you dissect them, our burgers aren’t really that complicated,” commented Bautista, who has recently taken up culinary training and is in charge of research and development. “Once, a man demanded for the [person] who had cooked the food.

I nervously faced him, asking what was wrong with his order. It turned out he just wanted to meet me so he can say his appreciation for the food in person.

We keep on going for moments like that.”

Now that concept restaurants are sprouting here and there with surprises on the dinner table, Whitehouse keeps it warm and genuine by serving well-loved classics that remind you of home. After all, it sees itself as the home you’ll think of for filling chows, cold drinks, and good times.

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EATS Terrace 45 is a home-turnedrestaurant a few blocks away from the hustle and bustle of Tomas Morato Avenue.

A MATTER OF LINEAGE

Close family ties serve as the foundation of good food in the newest neighborhood restaurant text LEX CELERA PHotograPHy PATRICK SEGOVIA

Terrace 45 is a restaurant that took decades in the making.

Karl Santos and Karen Mejia are siblings who would go to their grandparents’ home for family and neighborhood potlucks when they were much younger.

From simply joining in on meals, they began spending more time in the kitchen, cooking for the family and learning different recipes from relatives. Their parents also used to own a restaurant franchise. Now in their late 20s and early 30s, respectively, the two siblings finally took the plunge and opened a restaurant of their own. And where else to put up this new venture, but in the place where their culinary journey had begun: their grandparents’ home.

There isn’t anything out of place when you enter Terrace 45. The entrance to the restaurant and the open dining area to the side are surrounded by plants and a number of trees. Paintings made by family members hang on the walls, accented by hues of brown and gray. There are neither period pieces nor contrived

fixtures to be seen; only simple furniture that balance sophistication with conviviality. There are a number of notable dishes here. The Pork Rind Poutine—a bowl of hand-cut fries, gravy, fried garlic, aioli, and homemade chicharon—may not be as appetizing as it looks on the menu but is a definite must-try. The chicharon adds texture while the aioli and garlic add a kick that begs for another, immediate bite. The Lengua and Chips is another unique dish that sets a contrast between the mouth-feel of both components; combine the two in a spoonful of creamy mushroom gravy, and you will be hooked. Pair any of the main courses with the blends of loose leaf tea, which Terrace 45 might sell in jars soon.

Visit this restaurant for family gatherings, dates, or barkada hangouts and be pleasantly surprised. Terrace 45 manages to stand on its own without any clamor to be noticed. That may be an indication of a lack of concept, but the flavors it offers are a mark of longpracticed excellence.

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EATS Terrace 45’ s bestsellers include the Prawn Thermidor Pasta, Pork Rind Poutine, and grilled pork chop (right). The Skillet Fried Chicken is served with herbed rice and a honey mustard dip (below). Its interiors find the balance between comfort and polish with natural lighting and wooden furniture (below, right).

Terrace 45. 45 Dr. Lazcano cor. Sct. Santiago, Brgy. Laging Handa, Quezon City. 374-5486. www.facebook.com/terrace45ph.

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SPECIAL FEAT URE

A COLLECTION OF COMFORT Lie down in luxury

The bedroom is everyone’s favorite sanctuary. A good night’s sleep is sure to refresh and recharge your body, mind, and soul for the coming day. But assuring yourself a deep slumber is not just about eight hours of shuteye. The ultimate safe haven from a long day is a mattress that provides a superior sleep experience.

Uratex Premium Mattresses delivers on such a promise. Each mattress offers a revolutionary sleeping technology that relieves pressure off each body part and relaxes you into that much needed rest. Uratex has four collections for you to choose from, depending on your preferred comfort: the Perfect Serenity Collection, the SensoMemory Collection, the Premium Touch, and the Orthocare Collection.

The Perfect Serenity collection

The Premium Touch collection

The Senso Memory collection

The Orthocare collection

November 2015 Volume 10 | Issue 3

GATHER

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RECIPE

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RECIPE

A TOUCH OF GREEN A break in the form of a light repast

text and styling CHARLIE CARBUNGCO PHotograPHy PATRICK SEGOVIA

SWEET POTATO SALAD WITH AVOCADO, FETA, AND PICKLED GREEN WALNUTS INGREDIENTS

455 g sweet potatoes 1 bulb fennel (thinly sliced) 2-3 avocados (1/4-inch slices) 2 cups arugula 1/4 cup mixed bean sprouts 6 pickled green walnuts 115 g feta cheese Dill Parsley Salt Black pepper DRESSING:

3/4 cup lemon juice 1/3 cup 2 tbsp. honey 1 garlic clove 2 tsp. salt Dill Walnut oil

PREPARATION

1. Preheat oven to 180 degrees Celsius. Place sweet potatoes on a rack and bake for 45 minutes until tender. Let cool.

2. Peel potatoes and cut into 1/4-inch rounds. Set aside.

3. For the dressing, combine all ingredients in a blender and purĂŠe until smooth. Set aside two tablespoons for garnish.

4. In a medium bowl, toss the fennel and arugula in the remaining dressing.

5. On a large platter, arrange a layer of sweet potatoes topped with avocados and sprouts.

Season with salt.

6. Take the dressed arugula and fennel and place on top of the first layer.

7. Garnish with walnuts, dill, parsley, pepper, and remaining dressing. Crumble a generous amount of cheese and serve immediately.

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DESK DUTY

Articles of design for both the grade-schooler and the modern businessman text MEG MANZANO PHotograPHy PATRICK SEGOVIA

From the land of washi tapes (among other notable exports) comes a new stationary craze: Itoya’s Color Chart.

A quirky yet incredibly functional assemblage of desk items, the brand’s collection brings new meaning to “colorcoordinated” for those looking for the most Instagramworthy workspace. Notebooks, binders, ballpoint pens, mechanical pencils, and leather jackets for journals are rendered in playful colors; our personal favorites are Sunset Orange and Pear Green.

For the gentlemen and perhaps those averse to playful hues, they also have a more serious take on desk goods: a fountain pen from Japan’s Taisho era. With roots tracing back to 1904, the Romeo pen is engineered from premium raw materials, from leather to ebonite, for a rather restrained elegance. The tour de force of the collection? The Romeo No. 3 pen with an acrylic decal that ensures no two instruments are alike—helpful for when you’re the kind to boast about a one-of-a-kind pen.

Poised as one of Ginza’s must-visit shops, Itoya has steadily established itself as an authority in the realm of writing instruments and stationery. With over a century of craftsmanship behind it (most of the pieces are 100 percent handmade), the brand continues to create articles for the gents and the little ladies.

Romeo pen. Itoya, National Book Store, SM Aura Premier.

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