Southern Living: 2020 January-March

Familial flavors

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Fixed Forward Issue 2020

Like clockwork

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A MAN

Retail rebirth

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APART

Tropical Japanese

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EDITOR'S NOTE

Eyes fixed forward Looking around artist Eric Zamuco’s home spoke to me on a personal level.

Not just because the outside coalesces brilliantly with the indoors (see for yourself on page 32) but also for the poetic way seemingly polar opposites coexist in a single plane. A quick twirl right smack in the middle of the open space gives you the sense that Zamuco is framing pieces of his past, present, and future within the context of breakage and renewal, joining found objects from his walks around the village to form timeless and timely works he’s currently presenting at his first solo exhibit (“Cosmic Grounds” at Silverlens Galleries) in two years.

In a similar vein, Southern Living—the team, this issue as well as the subsequent releases in 2020—isn’t wasting time to reassert its position in the new decade as the authority on sustainability and community-building. To foster a stronger sense of belonging—represented by new neighborhood restaurants addressing a need like Ovo’s 24/7 multiple-concept ethos and Mijo Comfort Food with its impressive degree of nostalgia—as well as conscious living in stories peddling sustainability (Caring for clothes in an eco-friendly way and reusing fruit and vegetable peels, anyone?)

This is not to say that these were lost in the past but with the future illustrating a complex, precarious reality day by day, the idea of refocusing on our roots and finding new ways to craft a well-intentioned future becomes all the more important.

After all, discovery, as evidenced by Zamuco’s process, can be a serious stepping stone to even better revelations—whether from within or around us.

Eric Nicole Salta Editorial manager

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What’s your sustainability pledge this year?

TO BE MINDFUL OF WHAT I EAT KNOWING THAT FOOD IS A BIG CONTRIBUTOR TO THE CLIMATE CRISIS

TRY TO SHOP SECONDHAND AND DINE IN MORE, BUT MOST IMPORTANTLY: HOLD THOSE IN POWER ACCOUNTABLE

EXECUTIVE VICE PRESIDENT / GROUP PUBLISHER

CREATIVE DIRECTOR

EDITORIAL MANAGER

CLARISSE ALFONSO LEVENSPEIL SANGALANG

BEA J. LEDESMA

ERIC NICOLE SALTA

NIMU MUALLAM

JUNIOR DESIGNERS

ASSOCIATE MANAGING EDITOR

VISUAL CONTENT CREATOR

CONTENT CREATORS

STAFF PHOTOGRAPHERS AND VIDEOGRAPHERS

PAULINE MIRANDA

ZOFIYA ACOSTA CHRISTIAN SAN JOSE

JUNIOR CONTENT CREATORS THERESE GOMEZ ANGELA PATRICIA SUACILLO THEA TORRES

TO BE A MORE CONSCIOUS CONSUMER OR EVEN TO REDUCE CONSUMPTION ALTOGETHER

FOR PUBLICATIONS: ON STAFFBOX:

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SMALLEST SIZE:

H: 0.5 inch

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This magazine was printed responsibly using recycled papers with biodegradable inks.

Southern Living is published by Hinge Inquirer.

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SAMANTHA ONG

ARGYL LEONES JONAS TIMBREZA

TO SHOP LESS AND FIND WAYS TO REWEAR CLOTHES I ALREADY HAVE IN MY CLOSET

CONTRIBUTORS WRITERS

MACY ALCARAZ AUDREY CARPIO JACQUE DE BORJA NATHELLE LUMABAD OLIVER EMOCLING JAKEENA MALLI IDGE MENDIOLA

PHOTOGRAPHERS RG MEDESTOMAS JOSEPH PASCUAL

ILLUSTRATORS MARK MAGNAYE JOEY SIMBULAN

TO COOK MY MEALS AT HOME FOR A WHOLE WEEK AND TO USE REUSABLE CONTAINERS

BOARD CHAIRPERSON ALEXANDRA PRIETO-ROMUALDEZ IGC CHIEF INVESTMENT OFFICER J. FERDINAND DE LUZURIAGA CHIEF OPERATING OFFICER ATTY. RUDYARD ARBOLADO SENIOR VICE PRESIDENT / HEAD HR OFFICER RAYMUND SOBERANO VP AND CHIEF STRATEGY OFFICER IMELDA C. ALCANTARA HEAD OF OPERATIONS AND BUSINESS DEVELOPMENT LURISA VILLANUEVA KEY ACCOUNTS SUPERVISOR ANGELITA TAN-IBAÑEZ KEY ACCOUNTS OFFICER ALETHEIA ORDIALES SENIOR ACCOUNT EXECUTIVES KYLE CAYABYAB, XENIA SEBIAL ACCOUNT EXECUTIVES CHLOE DIANNE CARTONEROS, ROSE MAMONONG, ANDIE ZUÑIGA SALES COORDINATORS FAITH CASIDO, ERIEKA OLITRES SALES SUPPORT ASSISTANT RECHELLE NICDAO

PROOFREADER

CATHERINE ORDA

COPY EDITOR

PATRICIA ROMUALDEZ SALES SUPERVISOR SARAH CABALATUNGAN ACCOUNT EXECUTIVES ANNE MEDINA, KIM TAÑAFRANCA SALES COORDINATOR TRISHA GONZALES JUNIOR CONTENT CREATORS KLEO CATIENZA, ETY INES, MONINA MEJIAS, LYLE PENDON, YEL SAYO DESIGNERS DANA CALVO, ARIA DIMAANO, TIN PAZ-YAP JUNIOR DESIGNERS JENNY MASANGKAY, JOEY SIMBULAN, ZAILA URMENETA PRODUCTION MANAGER JAN CARIQUITAN PRODUCTION SPECIALIST MARICEL GAVINO JUNIOR MULTIMEDIA ARTIST MICHAEL CHRISTIAN YABUT MARKETING SUPERVISOR ZIGGY CHAVEZ MARKETING OFFICER ANDREA VELASCO MARKETING ASSISTANT DEMI BEDOYA, CAE BELCIÑA DESIGNER BIANCA PILAR JUNIOR DESIGNER ICE REYES JUNIOR DIGITAL ASSOCIATE ANTONIO JOSE SAMANIEGO

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SPECIAL FEATURE

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ELY BUENDIA TO STAGE ONE-NIGHT ONLY REPEAT OF“A NIGHT AT THE THEATER” The Pinoy rock icon returns to the stage with “Ang Huling El Bimbo: The Musical” cast TEXT ELIEL JEUZ SAYO

Known for writing anthemic rock hits and staging iconic live gigs, Ely Buendia recently made a splash on the theater stage.

His 2019 concert, “A Night at the Theater,” took the audience by surprise in ways never seen before, bringing together his signature rock performances and hallmark musical scenes.

Due to insistent demand, a repeat performance of “A Night at the Theater” will be staged at the Newport Performing Arts Theater on Feb. 20. Notable production contributions include musical arrangement by Myke Salomon, writing by Dingdong Novenario and direction by theater veteran Jamie Wilson. The cast includes Gian Magdangal, Chino Veguillas, Jon Santos, Carla Guevara-Laforteza, Reb Atadero, Victor Robinson, Lance Reblando, Tanya Manalang, Sheila Francisco and many more. The show will also feature scenes from and the cast of the musical “Ang Huling El Bimbo,” who will be reprising their roles.

“This was a leap into the unknown and I would have turned around and went home if it weren’t for the people who stretched their arms out from across the abyss saying, “‘Jump, it’s all right, we’ll catch you,’” said Buendia of the original show. As a new decade begins, the Pinoy rock icon will be performing his creative arsenal to music fans of all ages in this one-night only concert.

If you’re a big musical and rock fan, this is a show you definitely wouldn’t want to miss.

Tickets to “A Night at the Theater: The Repeat” are now available at the Resorts World Manila (RWM) Box Office at the ground floor of Newport Mall and all TicketWorld outlets. Visit www.rwmanila.com or download the RWM Mobile app for show updates and events.

PHOTOS COURTESY OF GEO YU

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SOUR AFFINITIES

There’s more to sinigang than just sampalok In an essay detailing the flavors that govern Filipino cuisine, writer Doreen Fernandez lamented the disregard to sour fruits, leaves, flowers used to sour sinigang. “Sour flavorings abound in leaf, fruit, and bole to temper, mediate, accompany, contrast, provide different dimensions to the dishes that we liked sour.”

In this series, we tried cooking with native fruits that could rival the frequently used souring agent tamarind; from the mild alibangbang leaves and the tart katmon to the acerbic rattan fruit.

Read the full story on our website and watch the recipe videos on our YouTube channel.

NOLISOLI.PH @nolisoli.ph

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nolisoli.ph

nolisoli.ph

@nolisoliph

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NEIGHBORHOOD

Shift gears with less disruptive ways to move around the city page 6 New store and restaurant openings plus reemerging spaces, to usher in the new decade page 10 These local creators prove that print is thriving and in many forms, too. page 14

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HOP ON BOARD

Rethink your daily travel and consider these alternatives that may be better for you (and the environment, too) TEXT JAKEENA MALLI ART MARK MAGNAYE

One of the constants of city living is traffic. It’s a problem that births many other problems—delays, pollution, and even road rage. Government solutions take time but we have the power to make small changes now, and if done collectively, this may just ease the

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burdens we have and force authorities to come to terms with what truly needs to be done. Walking, cycling, and supporting mass transit or shared mobility come with their own benefits. It’s time we reclaim our daily commute.

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NEIGHBORHOOD Walking and cycling Some people balk at the idea of an active commute because they’re worried about what Mother Nature may throw their way. There’s also the high chance of arriving hot and sweaty. But before we dismiss the idea, stop and fully consider that burning our personal energy rather than fossil fuels is the most sustainable way to get around. It’s good for our health and savings, too.

A prime example is the city of Pasig, which launched a bike-sharing facility with 100 bikes spread across Ortigas Center. While the government and private companies can do more to encourage active commuting, it’s easier to take the initiative and consider powering even half of your shorter trips with your feet because every step or pedal stroke counts.

7 Pasig River Ferry mmda.gov.ph If you’re traveling to Makati, Mandaluyong, Manila, or Pasig, have you considered riding a ferry? The Pasig River Ferry service spans a distance of over 26 kms and uses seven ferry boats, two of which can carry up to 57 passengers and are all open-air vessels. There are currently 11 terminals equipped with free Wi-Fi and restrooms, and operates from Monday to Saturday. The first trip starts at 6:30 a.m. from Guadalupe Station to Escolta Station, and 7 a.m. from Pinagbuhatan Station to Guadalupe Station, while the final trip is at 3:30 p.m. or 5:30 p.m. depending on the terminal. Fares range from P28 to P95, with a 20 percent discount for students, senior citizens and PWDs.

Owto Owtoph.com

PNR trains pnr.gov.ph

This 100 percent Filipino-owned transport network company founded by former Grab and Uber drivers currently services Metro Manila and select areas in Bulacan, Rizal and Cavite with a range of hatchback, sedans, subcompacts and seven-seater SUVs. It also promises lower fares compared to other competitors and aims to break the monopoly of Grab in the Philippines.

But this aside, opting to carpool curbs the negative effects of driving a car alone apart from minimizing traffic and making commutes less stressful.

Despite all of the challenges, the Philippine National Railways (PNR) has been exerting all means possible to bring back the glory days of the country’s railways. Since December 2019, it has extended its line from Manila to Laguna by adding five more stations after Calamba City.

A new set of trains from Japan has also been added that could accommodate 81 passengers. It boasts reclining and rotating seats, stowable leg rests and tables, and a comfort room. It’s a seating-capacity train, which means no overcrowding compared to other PNR trains. Vast improvements and new train sets are also coming from Indonesia to allow for more passengers and trips for its Metro North and South Commuter trains.

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03 PHOTOS COURTESY OF MAMOO CRAFTS & COUNTRY DECORS SHOP, VINTAGE EXPRESSION MARKETING, BANGKAL THRIFTSHOP, GOLDEN SALAKOT AUTHENTIC ASIAN ARTS & ANTIQUES

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NEIGHBORHOOD

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THRILL OF THE HUNT

Sustainable shopping options for collectors and vintage consumers TEXT MACY ALCARAZ

01 Mamoo Crafts & Country Decors Shop 9015 Tagaytay-Sta. Rosa Rd. Pasong Langka, Silang, Cavite 0917-8298354 You may remember the original store in Tagaytay City called R&R Western Antiques and Decors. They’ve since relocated to Silang, Cavite but are still selling the same vintage machines and collectibles in their shop. If you’re looking for rare pieces (some of them are still in good working condition such as a vintage Coca-Cola vending machine from the 1940s), this is the place to visit.

02 Honore’s Thrift Shop Heneral M. Hizon St. Bangkal, Makati 0922-8886301 If you love sourcing furniture and home décor from around the world, then this Bangkal thrift shop is a mustvisit. From Norman Rockwell plates to Murano glass ducks, the choices are varied and endless at this gem of a store. They also have dining sets, bed frames and sofas.

03 Vintage Expression Marketing 1691 Heneral M. Hizon St. Bangkal, Makati 0926-3714867 For collectors of memorabilia, a trip to this store will be a pleasant one. From Coca-Cola art to The Beatles bottlecap wall art, there’s definitely something that will catch your eye. They also have a good furniture selection in case you’re in the market for a solid 1980s desk.

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04 Bangkal Thrift Shop 532 Heneral M. Hizon St. Bangkal, Makati 0917-8217291 Looking to complete your collection of Swarovski miniatures? This shop carries some unique finds—certified original, too. They also carry Italian, Oriental and modern furniture and décor. They’ve been operating in Bangkal for over 20 years already.

05 Golden Salakot Authentic Asian Arts & Antiques 3 Champaca St. Blk. 6 Vergonville Pulanglupa Dos, Las Piñas 886-51880 If you’re looking for traditional pieces like a Sung Dynasty jar from the 10th to 13th century, you may want to swing by this space. They also have a huge collection of vintage jewelry including tambourine earrings, vintage lockets of all shapes and sizes and beautiful cameos.

06 The Vintage Shop 429/02 Level 4 Art Plaza Main Wing, Shangri-La Plaza Mall, EDSA cor. Shaw Blvd. Mandaluyong 863-33114 Watch or jewelry fans can find rare items at this store such as an 18-karat Cartier watch from the ’70s or a vintage Clebar tropical brown dial chronograph. Plan a visit to the shop once every quarter to see what they currently have in their collection.

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NEIGHBORHOOD

NEW DECADE, NEW DIRECTION Reemerging concepts along with new spaces are reshaping the face of the city Tokyo Milk Cheese Factory Savory + Sweet Central Garden Ring Area, Ayala Malls Manila Bay, Parañaque Instagram.com/tokyomilkcheesefactoryph

Rib-eye steak

Chingolo Deli and Kitchen UPRC III Bldg., 2289 Chino Roces Ave., Makati Instagram.com/chingolodeli Grass-fed beef is Bolzico Beef’s chief product and with the opening of its new shop along Chino Roces Ave. Ext., expect everything from burgers and steaks to choice cuts that you can have cooked for you right then and there. Apart from the deli and butchery, Chingolo is also a restaurant where you can dine in for lunch and dinner.

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Milk pie

PHOTOS COURTESY OF CHINGOLO DELI AND KITCHEN, TOKYO MILK CHEESE FACTORY SAVORY + SWEET

Japanese brand Tokyo Milk Cheese Factory expands its presence in the country with its first café concept. Savory dishes alongside yoshoku specialties or Japanized Western fare like omurice complement fluffy Japanese pancakes and its signature milk pie—a flaky pastry stuffed with Hokkaido cream.

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NEIGHBORHOOD

El Jardin de Manila High Street South Corporate Plaza, 26th St. cor. 9th Ave., Taguig Instagram.com/eljardindemanila

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Chimichurri steak taco

Dirty ice cream with pili and cured foie gras

Beso-Beso 2F Autometics Center, 2257 Chino Roces Ave. Ext., Makati Instagram.com/besobesoph 0917-1792562 Chef Rob Pengson’s FilipinoEuropean fine dining concept has found a new home on the other side of Chino Roces Avenue. With revitalized vigor, Beso-Beso, which reopened in December, brings a playful twist to Filipino flavors with the likes of a reimagined dirty ice cream made with foie gras.

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PHOTOS COURTESY OF EL JARDIN DE MANILA, BESO-BESO

From Buenos Aires to Manila, El Jardin brings its Argentinian roots to Bonifacio Global City in Taguig.

With dishes and drinks that mix bold Latin American flavors with tropical influences, the restaurant that started with a series of popups—including a recent partnership with Oto in Poblacion—is taking a foothold in the country.

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Fried pigeon

NEIGHBORHOOD

Pigeon Hole Stall 11, The Grid, R2 Level Power Plant Mall, Rockwell Center, Makati

Oto 5883 Enriquez St., Brgy. Poblacion, Makati Instagram.com/oto.ph After many accolades including a spot on Asia’s 50 Best Restaurants list in May 2019, Poblacion bar Oto decided to take a five-month hiatus. Fast forward to 2020 and to a new space right across the old location, Oto is back—black and white stripes, bass and all.

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PHOTOGRAPHY SAMANTHA ONG (PIGEON HOLE), OTO

After leaving its original post in Poblacion, Pigeon Hole has finally arrived at The Grid bringing its signature fried pigeon, hefty Chinese rice bowls and HK-style roasts to the Power Plant Mall food hall.

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NEIGHBORHOOD

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SPACE IMPACT A vintage concept does brick-and-mortar and a new creative space establishes a foothold—both in Makati

From a pop-up format, this vintage concept is moving into a permanent space in Legazpi Village where its internationally-sourced pieces like rare band T-shirts, souvenir jackets, denim staples and statement shirts are sold.

Modeka Creative Space Warehouse 20A La Fuerza 1, 2241 Chino Roces Ave., Makati Instagram.com/modeka.art An independent, artist-led contemporary art gallery and consultancy space, Modeka Creative Space showcases a diverse mix of contemporary art and community-based programs. Paintings, sculptures, mixed media, limited edition prints and photographs by internationally acclaimed and emerging local artists share equal footing in its La Fuerza space.

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PHOTOS COURTESY OF IT'S VINTAGE, MODEKA CREATIVE SPACE

It’s Vintage 2F Planters Products Inc. Bldg.

109 Esteban St. Legazpi Village, Makati Instagram.com/itsvintagevintage

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THE ART OF SLOW GROWTH Painted works and diverse reads for all seasons

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NEIGHBORHOOD

01 Slowfolks.ph’s two-toned square prints Instagram.com/slowfolks.ph As a reminder to live a simpler, more mindful life, Slowfolks.ph is releasing two-toned square prints inspired by the sight of mountains and the idea that we are all individuals who create unique, defining forms. Each design is printed on 60 percent recycled material.

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04 Brenda Fajardo’s “Baraha ng Buhay Pilipino” tarot deck Instagram.com/tinawartph Brenda Fajardo’s “Baraha ng Buhay Pilipino” series, which portrays the country’s socio-political and colonial struggles through tarot images, is now available as a tarot deck. The set contains 79 cards: 22 Major Arcana, 56 Minor Arcana and one title card.

02 Cheryl J. Owen’s archival prints Cheryljowen.com Instagram.com/cheryljowen

05 Chinggay Labrador’s “Practical Magic: Your Guide to Everyday Astrology” Instagram.com/practical_magical

Drawing inspiration from nature and fantasy, independent visual artist Cheryl J. Owen’s archival prints evoke emotions that are serene and nostalgic, yet powerful and haunting. The paintings on her prints have previously been featured in a group exhibit at Nova Gallery in 2016.

Named after Chinggay Labrador’s personal blog, “Practical Magic: Your Guide to Everyday Astrology” takes readers through the basics of astrology and how these can be used as a personal guide. The book also features a guide to the zodiac signs and illustrations by graphic designer Monty Contreras.

03 Kaliwete Creatives’ potted art prints Instagram.com/kaliwetecreatives

06 Ivy Lalu’s “Running Dry” Cuadroartgallery.com

A combination of art and greens, Kaliwete Creative’s prints feature hand-painted watercolor illustrations of cacti mounted on a hand-finished log print holder.

Each potted art print is printed on tree-friendly and acid-free cardstock specialty paper.

Printed on Hahnemühle Photo Rag, artist Ivy Lalu’s “Running Dry” is one of the limited prints sold through Cuadro Art Gallery, which gives local artists a digital platform to sell their art at approachable prices.

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EATS

Comfort food in the context of Mijo means familiar—and familial—flavors you love page 17 This restaurant pays homage to Poblacion’s character—that is, it literally never sleeps. page 20 The second coming of fruit and vegetable peelings page 27 A handy guide to tasty meat replacements page 30

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EATS

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RISING SON

Mijo Comfort Food merges Spanish, Filipino, and Chinese cuisines from its chef ’s childhood TEXT JACQUE DE BORJA PHOTOGRAPHY RG MEDESTOMAS

Every person will always have a fond memory related to food because smell and taste are effective at storing memories. This, we believe, makes Mijo Comfort Food’s story distinct.

Mijo comes from mi hijo, hijo, which is Spanish for “my son,” and a fitting name for this newly opened restaurant in Poblacion. “This is my grandma on my dad’s side, Lola Nena, and my mom’s side, Mama Lita,” chef Enrique Moreno says, pointing to the paintings on the wall.

The aligue gambas is so flavorful that you’re guaranteed to wipe the plate off you’ with the bonete bread.

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EATS Salpicao with pickled mushrooms

His dishes, and essentially his new venture, are tributes to his grandparents who he said would tirelessly prepare Sunday lunches for the family when he was growing up.

A quick glance at the menu will already give you a feel of his family descent. The starters, like the flavorful aligue gambas and the juicy salpicao with pickled mushrooms, are from his Spanish side of the family, and are best Roasted crab noodles topped with a hefty amount of aligue

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enjoyed when you scoop up the garlic-laden sauce with their bonete bread. While the porkitos, or his version of a pork bun, made with roast pork, crispy wonton and hoisin sauce on a steamed brioche comes from the Chinese side.

Moreno’s two renditions of the oyster, one of which is served with lato (sea grapes), show the Filipino side. This theme continues on for the rest of the dishes on the menu.

The noodle dishes lend a sense of familiarity like the roasted crab noodle, which is reminiscent of garlic noodles but this time served with heaps of crab meat and noodles made in-house—fresh rye spaghettini that’s treated like a pancit deep fried then mixed with

the sauce. The truffle jamon with some tweaks—the crisp jamon and the rye noodle’s texture and bite very much akin to al dente pasta— makes all the difference.

“Lutong bahay is great, but when you present it in a restaurant, it needs to have that added value and that special touch,” says Moreno.

Because of that he does not shy away when it comes to flavors and richness. Take the gindara (black cod), for example. It’s a rich and fatty fish that Moreno serves with a creamy lemon risotto and pickles for a more balanced flavor.

The lamb rack paella meanwhile is inspired by his family’s love for both dishes as well as his fascination for Moroccan flavors.

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EATS It’s a combination you wouldn’t likely see in a paella but it works—lamb racks served with lamb sausage and seasoned with chermoula, a marinade or relish traditionally used in Moroccan, Libyan and Tunisian cooking.

“I’m surprised and very happy that people actually share their food. So, we kind of plate things [bigger] to encourage the sharing,” Moreno says. The flavors, too, encourage sharing most especially when dining with a group and that’s something the restaurant welcomes as it pays homage to the famous Sunday lunches Moreno’s family would have.

19 The desserts are just as memorable and again, quite nostalgic. The bread pudding uses their own bonete bread and draws inspiration from the family recipe. The Manuka honeycomb on top is a nod to his favorite chocolate bar, the Violet Crumble, while the scoop of mantecado ice cream is also a childhood favorite. “F*ck vanilla,” Moreno laughs, “don’t waste your time.”

The calamansi tart is a staple as the acidity cuts through all the rich flavors you just ate, allowing you to cleanse your palate in time for drinks.

Moreno’s personal touch for the classic tart is the crust which he said was inspired by cheesecake, another one from his core memories of food.

Comfort food in the context of Mijo means flavors you love, that are familiar and familial as opposed to comfort food in the form of greasy fast food at the height of a hangover. Both good, both fitting to certain occasions yet also very distinct.

Mijo Comfort Food 4987 P. Guanzon St., Brgy. Poblacion, Makati Instagram.com/mijo.ph

Lamb rack paella

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ROUND THE CLOCK

Following the bustling life of Makati’s most populous city is Ovo, a multiple concept restaurant that never sleeps TEXT THEA TORRES PHOTOGRAPHY RG MEDESTOMAS

Chicken baked baked in a fire brick oven and seasoned with piri piri and chimichurri

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EATS

21 The bacon whisky sour is an original mix made to fit the restaurant’s theme.

It’s natural instinct to always be on the lookout for where to eat next. Once breakfast is done, it’s time to consider where to have lunch. Maybe even plan where to grab a drink after work.

Chef Mikel Zaguirre is taking advantage of this mentality to create a new restaurant that caters to virtually everyone from morning to evening.

Found on the outskirts of Poblacion, Ovo is a dynamic restaurant that changes its operations to fit the different Watermelon, feta and kale salad

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times and settings of the day. In the morning from 6 a.m. to 10:30 a.m., it’s a breakfast buffet for Y2 Residence Hotel. During the day, it continues as a lunch and dinner spot, serving brunch plates and hefty à la carte meals. Then, as the clock strikes 11 p.m., the space transforms into a cocktail bar. In a few months’ time, Zaguirre will also launch an “after-midnight breakfast buffet” starting at 2 a.m. that will continue until the morning to complete its 24-hour operation.

Inside, it’s as comfortable as a home, making it a spot where anyone, no matter what their background is, can be themselves.

“It’s not regal but it’s not street.

It’s in between,” says Zaguirre. The restaurant follows a Mid-Century Modern design with a high ceiling and rustic elements splashed with pops of royal blue and warm lights.

There are booths, high tables, a bar and an alfresco dining area.

“We want to cater to everyone: the hotel guests, foreigners, backpackers, kids, yuppies, millennials. Anyone is welcome here. You can put your feet up, and just be yourself whoever you are.”

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EATS

US sirloin “daing “daing”” and bone marrow with Wagyu steak rice

Take the chicken and mash, for example. It’s a dish we’re all familiar with, but this one’s brick-fried and seasoned with piri piri and chimichurri. He also serves nachos generously topped with lobster. There’s US sirloin “daing,” butterflied open, salted and dried served with bone marrow and paired with Wagyu rice—a recipe taken from Zaguirre’s in-laws.

Ovo, which is Latin for egg, stays true to its name. There’s a

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handful of egg-based dishes to choose from like the foie deviled eggs, Ovo Florentine (poached eggs with beet-cured salmon) and the classic eggs Benedict. The watermelon, feta and kale salad is steeped in complementary flavors while the milkfish Caesar is his version of a Caesar salad using a smoked milkfish belly.

At the heart of Ovo, however, is Zaguirre’s consistency and deft signature of prioritizing a focused Filipino experience.

“The menu is Pinoy by heart,” he says, pertaining to the unflinching flavors he has played with throughout his career.

But when night comes, the cocktails become the star of the show. Zaguirre worked with mixologist Aliuss Abrazado to develop a complementary beverage mix, taking inspiration from breakfast food to create signatures like the buttery Irish coffee and the bacon whisky sour, with its smokey flavors and hints of citrus.

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What Zaguirre and his team have done is pay homage to the life and essence of Poblacion.

The restaurant encapsulates the different moments you’ll experience in Poblacion: the family dinners, the Sunday lunches, the late night drinking sessions and the morning-after cravings.

Other than the deliciously creative dishes and homey atmosphere, it reminds us that food is an experience, one shared over memorable conversations and lively stories. The best part is that at the end of your day, they’re ready to start all over again.

Ovo Y2 Residence Hotel, Santiago St. cor.

B. Valdez St., Brgy. Poblacion, Makati Instagram.com/ovomanila

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PICK AND MIX

Rediscovering authentic and innovative paellas, buzzy tapas, and “crazy crabs” at Cangrejos Locos TEXT NATHELLE LUMABAD PHOTOGRAPHY ARGYL LEONES

Roasted garlic angulas angulas,, fried crab cooked with loads of roasted garlic and spices, angulas, mushrooms and sun-dried tomatoes

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There’s a notion in the Philippines that portrays Spanish food as something for the upper echelons of society. But chef Robby Goco, Raymund Magdaluyo of The Red Crab Group and Manny Torrejon of UCC Coffee want to change this.

This collective desire led to the establishment of Cangrejos Locos, literally translated as “crazy crabs,” the newest addition to the Molito Lifestyle Complex in Alabang.

Opened to the public on Jan. 12, this restaurant serves traditional Spanish food, with paella, fideua (a seafood dish from Valencia that’s similar to paella but with noodles) and crabs as their main dishes.

Welcoming interior As you step inside the establishment, the festive theme is apparent from the colorful string lights, the bright walls with framed photographs of Spanish icons and the tiled floors showcasing patterns commonly seen in homes across Spain.

The focal point of the restaurant however is the open-style kitchen.

It promotes transparency and gives diners a chance to engage with the people preparing their meals.

Taste of Spain Having only opened recently, Cangrejos Locos is currently serving

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1/3 of its planned food offerings, which, according to marketing manager Wis Alvarez, is only the tip of the iceberg.

The main products are the paella and fideua, and they pride themselves on serving a hot platter of the former in 15 minutes, no matter if the order is for three people or 20. Goco and his team studied the technique by going back and forth to Spain and developing a way to speed up the cooking process. “If I can cook risotto in 10 minutes, why can’t I do a paella in the same time frame?” says Goco.

They also made it a point to make the dish more affordable than what you would normally find in most restaurants. The basic arroz a banda is priced at P450 for a minimum of three people and is usually ordered with carnes. The recently released paella con pollo is Goco’s version of savory chicken paella topped with crunchy chicken skin. All the paellas have the option of using traditional Japanese rice or the short-grain rice variety bomba.

Meanwhile, Magdaluyo’s expertise is in crabs, and their category dedicated to the crustacean is vivacious enough to satisfy the biggest appetites. One of the main highlights is the roasted garlic angulas, which

is fried crab cooked with loads of roasted garlic and spices, angulas, mushrooms and sun-dried tomatoes.

The tapas can stand on their own, too. You can go basic with olives in oil or try out their mejillones or boquerones for a saltier experience. If you like them spicy, then the gildas— skewered olives, guindilla peppers and anchovies—is for you.

For a more adventurous choice, go with the fabada, which is a Spanish bean stew with blood sausage and pork hocks.

If you remove all the layers presented in Cangrejos Locos’ menu, Spanish cuisine is simply about food meant to be enjoyed without any fuss.

For Goco, it’s always about “creating a restaurant that will make customers come two to three times a week.”

Tackling traditional Spanish cuisine with equal parts passion and accessibility, Cangrejos Locos is intended as an expression of reassurance. “You can be anyone you want to be here. You don’t have to be pretentious or anything. It’s literally about eating good food,” says Alvarez.

Cangrejos Locos Molito Lifestyle Center Alabang, Muntinlupa Instagram.com/cangrejoslocosmnl

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STICK SHIFT

TEXT THEA TORRES PHOTOGRAPHY RG MEDESTOMAS

EATS At The Kushi Bar, Japanese cuisine comes with a Filipino touch—doused with rum

The restaurant offers a wide variety of kushi made from beef tenderloin, chicken skin and more.

Japanese and Filipino cuisine, and rum come together in one concept called The Kushi Bar, helmed by Japanese executive chef Yuri Amami.

The restaurant’s namesake, kushi, is a Japanese meal of fried and skewered vegetables or meat, taking on a Filipino touch, similar to that of barbecue sticks but are flavored with Japanese sauces.

Usual Japanese favorites such as the ebi and kakiage tempura, tori karaage, tonkatsu and donburi are served in large portions to fill you to the brim. A selection of maki, sushi and sashimi is also available, which include the bara chirashi, a platter of sashimi rice topped with mixed seafood and pickled vegetables.

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Rum is infused into the recipe of its Kakuni Ramen, renamed as rum-men, and in the dipping sauce of the cold hiyashi somen.

Through the marriage of three unlikely elements, The Kushi Bar proves to not only be a delicious go-to spot for Japanese food but a space that cultivates innovation and creativity with its food and beverages.

The Kushi Bar PNB Building, 6754 Ayala Ave., Legazpi Village, Makati Instagram.com/tkbbytanduay

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ALL THE PEELS Minimize food waste by repurposing fruit and vegetable peels TEXT IDGE MENDIOLA PHOTOGRAPHY SAMANTHA ONG

There is no act too small in the movement to minimize food waste.

According to the World Wide Fund for Nature (WWF), an estimated 2,175 tons of food scraps are thrown away on a daily basis in Metro Manila. A huge chunk comes from households, with fruit and vegetable peelings as the most common kitchen waste.

Unknown to many is the potential of peelings to go from discards into useful, sustainable byproducts. It’s crucial to take note that these fruit and vegetable skins and trimmings are actually brimming with nutrients. Many also contain beneficial antioxidants, phytochemicals, fiber and a long list of vitamins. For some vegetables and fruits, the peels are even more nutritious than the flesh. Those potato skins heading to the trash? They could have been a reliable source of iron.

So take a step back next time you find yourself peeling fruits and vegetables and throwing all those skins away. Here, find easy ways to reuse and repurpose those peels at home.

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28 Reuse in recipes Get creative in the kitchen and use peels to cook up new dishes and food items. Stocks and broths will benefit greatly from peels. The result is a flavorful liquid that is a versatile base for soups and sauces. They can also be coated and fried until gold and crisp like tempura.

Grated or diced peelings like watermelon rinds can be preserved into jelly, jam and pickles.

EATS Repurpose in house upkeep Cleaning the house can take a toll on your energy (and budget). All the chemicals found in cleaning materials also do no good to the health and the environment. The perfect solution?

Fruit and vegetable peels. They possess good cleaning properties that will help in the upkeep of the home.

Add to compost Recycle peels into potent organic fertilizer through composting.

By mixing the peels with other biodegradable waste, you can easily make natural plant food.

There are several types of composting, and many are manageable in the household.

Fruit and vegetable peels in deep, vibrant colors can be used as a natural dye to color items and make artworks.

Make an all-purpose spray cleaner by combining vinegar, water and citrus peels. Lemon skins are great for scrubbing sinks, bathroom tiles and anything stainless steel, too.

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EATS Turn into feeds Many animal feeds in the market come at a hefty price and they’re not even necessarily natural and good. So why not turn to natural feeds made out of vegetable and fruit peels? Chickens will benefit from this. And even pets like dogs and rabbits will enjoy peels chopped up into tiny pieces.

29 Recycle into household materials A bit of innovation can turn food waste into a brand new household product. It will even help cut down expenses and ultimately prevent more wastage.

Use in skincare There’s no denying the rise in demand for skincare products that promise a cure for every skin concern. But this has also resulted in an increase in production and packaging waste. A viable option are fruit and vegetable peels, which have natural properties that help in taking care of the skin.

Cut the orange in half and turn the peel into a bowl for serving desserts like ice cream.

Vermiculture worms feed very well on citrus peels, melon rinds and carrot skins.

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Avocado skins can be applied as a face and hair moisturizer

Boil sweet potato skins or apple peels in water to make a natural toner.

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WHAT’S YOUR BEEF?

These brands prove that going vegetarian doesn’t necessarily mean saying goodbye to burgers—or at least the idea of it TEXT THEA TORRES

ART LEVENSPEIL SANGALANG

WTH Foods Facebook.com/wthfoodsph

The Real Happy Cow Facebook.com/TheRealHappyCowPH

With food security and environmental sustainability as its driving forces, Worth The Health Foods (WTH Foods) produces plantbased meat substitutes that are meant to be more accessible to Filipinos in terms of price and availability. Its first product is giniling made from bean flour, coconut oil, vegetable proteins and tapioca starch.

This vegan food company aims to make the transition to veganism easier and more enjoyable. The Real Happy Cow offers vegan beef made from corn, wheat and soy proteins, which replicate the taste and texture of real beef. You can also purchase ready-tocook meals like caldereta, beef rendang and a vegan version of sinigang called Sinigang na ’Di Baka.

The Good Choices Thegoodchoicesph.com

Vegetari Healthy Bites Vegetari.ph

Jack’s Produce Facebook.com/jacksproduceph

Ready-to-cook meals can be at your doorstep after just a few clicks when you order from The Good Choices.

With meals such as tapa, tocino and longganisa, everyone can enjoy the familiar meat choices made from organic soy protein.

If you’re looking for that salty chicharon crunch, Vegetari provides a healthier alternative: mushroom and seaweed mixed with gluten-free flour.

What was originally an unhealthy snack has become an accessible treat that retains the crackle of the beloved Filipino fried food.

By taking on a new approach to incorporate protein in its products, Jack’s Produce was able to innovate Spanish-style sardines. As a mark of true creativity, these sardines are made from jackfruit and come in choices of chili oil, tomato sauce, corn oil or rice bran oil.

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LIVING THINGS

Renewal and redemption fuel the many conversations this artist tries to communicate through his work and even at home page 32

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MIXED SIGNALS Mixed media artist Eric Zamuco reframes the idea of finding new narratives in brokenness and losses but also in renewal and redemption TEXT AUDREY N. CARPIO PHOTOGRAPHY JOSEPH PASCUAL

The balete tree’s leafless, gnarled branches and stringy vines were the only indication that the unassuming house on a quiet street in an exclusive village in the south held something unusual inside. The place where an artist resides is expected to be filled with art and cluttered with tools, materials and works-in-progress, and Eric Zamuco’s abode is no exception.

But the dwelling itself has an interesting provenance of its own—it was built in 1979 by the eldest son of the late National Artist Cesar Legaspi.

Dennis Legaspi was a banker and is now a pastor, perhaps someone with architectural and design tendencies, because he built his family a home with many angles, an outdoor pond, a sunken living room and most striking of all, an indoor-outdoor garden filled with lush vines and hanging plants.

The effect is that of a sun-dappled forest growing right in one’s veranda.

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For one of his latest works, Eric Zamuco used flatbed printing on acrylic.

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Greenery acts as a backdrop for most of Zamuco’s art.

This plant-covered house is where Legaspi’s daughter Janice grew up. Her famous grandfather made the front door for them—a beautiful piece of wood carved with a diamond pattern and adorned with an antique sunburst door knob in the center of the door, old-European style. Have you ever tried opening a

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door whose handle is in the middle?

It’s quite difficult. But art!

Janice herself became a doctor, but she married an artist and that is how Eric came to be living in the house of Cesar Legaspi’s son and his wife’s childhood home for the last eight years. Prior to this homecoming on many levels, the

couple had spent seven years in the United States—Eric getting his MFA and Janice doing a family medicine residency, both at the University of Missouri. They had a son, then they moved to Boston, where Janice completed a fellowship and Eric continued to make art while being a stay-at-home dad.

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Eric working on one of the key “found” pieces for his “Cosmic Grounds” exhibition.

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Some works of his students (given as gifts) are hung on this gallery wall.

In the US, Eric’s work dealt with themes of dislocation and displacement, always referring back to his roots. In Missouri, he produced a video of himself continuously eating a 15-pack of Goldilocks polvoron while intermittently whistling “My Country, ’Tis of Thee,” the same song an indigenous boy from the Philippines was made to sing at the White House. The boy came from one of the ethnic groups that were

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taken to be exhibited at the 1904 World’s Fair in St. Louis, Missouri.

Back in the Philippines, Eric also grappled with his experiences living abroad—including racism— through his art. In his 2014 exhibit “Another Other,” a video shows him repeatedly jumping for an hour at a site in Missouri where actual lynchings took place. Condensed to just several minutes, the jerky footage resembles a man’s last gasp as he is hanged.

“One of my students asked, why does art always have to be negative?” he says. Currently on sabbatical, Eric has been teaching art class to high school students at Beacon Academy.

His 2017 exhibit at Silverlens, titled “Almost Not,” consisted of military stretchers wrapped in black leather jackets, a stark statement on

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LIVING THINGS Found headless figurine with copper nails and stainless steel are for his Silverlens Galleries exhibit

37 “Cosmic Grounds,” Eric’s latest show with Silverlens that opened on Jan. 18, veers back towards the personal, at least as its starting point. Mid-life has brought with it some sobering health issues for him and his wife. Eric altered his diet and started going on long walks around the tree-lined village. On these peripatetic journeys, he would encounter lost objects, discarded furniture, abandoned things lying around empty lots or by the road.

“I wasn’t looking for them,” he says.

“It wasn’t like going to a junk shop and searching for something in particular. These health scares were circumstances I had no control over,

just like finding these objects.”

The deteriorating decorative pillar used as the main image of the exhibit has always been part of the house. “You have stuff and you look at it every day without seeing its potential.” Eric photographed the pillar and layered the image on sheets of glass, preserving it, renewing it. He found a headless heron sculpture, the kind you might find in someone’s manicured garden, and attached a new appendage that could be a head, could be a third wing. He briefly considers what his neighbors would think when they find out he’s been Frankensteining their lawn ornaments.

“Mine” was created in 2002 during his residency at Vermont Studio Center.

the war the government has been waging. Perhaps taking his student’s comment into consideration, he added counter weights to the visually heavy objects by embedding signs of life, like a breast pump that would activate every 15 minutes, or a rotating rod topped with the wing of a spinning seed.

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Custom thermoplastic mold used to maintain stability when undergoing radiotherapy

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“You have stuff and you look at it every day without seeing its potential...

You want to try to fix these objects, reclaim them, put order to them.”

“You want to try to fix these objects, reclaim them, put order to them.” What he sought to remake on the ground becomes a cosmic reckoning with the brokenness of our bodies but also with the possibilities of renewal and redemption. Other pieces in the exhibit expand the idea beyond the personal and into the wider notion of reclaiming territories and the settling of disputed boundaries.

His youngest son scampers around these pieces, exposed rusty nails and all. The five-year-old has reterritorialized his dad’s work as playground equipment—to a kid, everything is fair game. When Eric says he is busy working, his son thinks his dad is just “sitting there”—the travails of being a cerebral artist father. Eric’s tinkering skills come in most handy when a toy loses a part.

“The boys break stuff, and in the morning, I have a new thing on my desk to fix.”

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Using the fewest products possible to care for your clothes could also mean introducing less contaminants to the environment. page 40 How to restore your house to its former glory page 44

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CLEAN CONSCIENCE

If we were to believe in Creationism, it is apt to say that the need for clothes began when Adam and Eve bit into the forbidden fruit and realized they were naked. This realization was not only the beginning of humanity’s downfall but also of what is now considered fashion’s biggest crimes: unfair labor and environmental assault.

While the fashion industry is still trying to figure out a true circular economy, we as individuals have the power of choice.

More than anything, this responsibility pertains to how we live with the clothes we acquire. The longevity of clothes does not only rely on how they are designed but also on how they are led to live. For your consideration, here’s a refresher on how to care for your clothes, while caring for the environment.

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Get to know your clothes The cardinal rule of doing laundry is to segregate clothes based on color and intensity. But separating clothes by color alone is outdated. Now, it’s more important to wash clothes according to fabric, especially if you’re going for fully automatic machine wash.

Fabrics all behave differently. Cotton tends to shrink when washed. Nylon is prone to static charges from tumble drying. Silk doesn’t enjoy a long wash and likes the touch of your hand. Wool prefers hand washing, too, as improper machine wash may cause felting. Viscose and rayon do not like getting wrung. And innovative blended or maybe recycled fabric types require specific care. Once you know how your clothes behave, you would be able to discern which fabrics could be washed together.

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How to sustainably care for your clothes? Before setting your eyes on innovative fabrics and new production technologies, your closet is one problem you can solve TEXT OLIVER EMOCLING

ART MARK MAGNAYE

Do not overwash your clothes Aside from our hair, we are also overwashing a lot of our clothes including our pants. The process of washing, drying, and ironing clothes agitates the fabric, which, when done frequently, may degrade garments. Of course, this rule does not apply to all types of clothing. T-shirts, underwear, and sportswear would have to be washed after each use as they come in direct contact with skin.

Generally, pants, jackets, suits, and other types of outerwear can be used three to four times before they go into the laundry basket. The frequency of washing these articles would heavily depend on your environment, the accumulated residue, and the activities you pursued while wearing them. In between wears, air them out and hang them properly to prevent mold formation and creases.

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Ditch the fabric conditioner Fabric conditioner formulas form a protective layer that when applied to athletic wear, traps smells, resulting in malodor that lingers even in clean workout clothes.

Heavily scented products are deemed to be hazardous both to the body and the environment. To make a simple conclusion, using the fewest products possible when doing your laundry could also mean that you introduce less contaminants to your clothes and the environment.

And fabric conditioner may be the easiest to eliminate.

If you can’t live without it, consider using a touch of white vinegar, which also prevents odor.

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Don’t leave clothes in the washer or dryer for too long Letting your clothes sit inside the washer or tumble dryer for an extended period leaves them extremely wrinkled.

In turn, most of these clothes would require steaming or ironing. Retrieving the clothes as soon as the spin cycle is done prevents them from being too wrinkly. Air them out to dry completely.

Speaking of drying clothes, you may want to consider returning to the more conventional way of drying. Not only will air drying save you energy, it will also protect your clothes from potential damage and shrinkage. As a rule, let colored clothes dry in shade as sun exposure encourages bleaching. Otherwise, let white garments bask under the sun to be at its whitest.

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Learn smarter ways to remove stains While bleach and stain removers are great, your pantry or first-aid kit might have a gentler solution. Hot water, when used in conjunction with detergent, is said to work well on chocolate, wine, coffee and oil stains.

However, it could worsen protein-based stains like those caused by eggs, milk and blood. Cleaning expert Jolie Kerr recommends hydrogen peroxide for blood stains, isopropyl alcohol for ink and cornstarch for grease on delicate fabrics. On the other hand, you can address makeup stains with your makeup remover.

Keep in mind that it’s best to address fresh stains over those that have already set in the fabric. Treat the stain with soda water before it sets.

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Invest in a good steamer and iron Unlike an iron, a steamer doesn’t require force and direct contact with the fabric. Hence, there is less chance for burning and other heat-related damages. You can also use steamers to deal with more delicate fabrics like silk.

Steaming is promising, but don’t preserve your iron into an artifact just yet. Steaming also poses threats to fabrics like textiles with plastic coating, suede, and rayon among others. It’s also inferior to ironing in addressing deep creases and in achieving crisp linens.

Abiding by proper methods of drying clothes may significantly decrease visible wrinkles; hence, there’s no need for rigorous steaming or pressing. Some fabrics require special treatment, so review the care tags.

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Grow with your clothes Clothes from both fast fashion and sustainable brands are bound to get to a stage of wear and tear. No matter how well you care for the clothes you love, they get holes, permanent stains and loose necklines and waistbands.

They will unapologetically fade. In short, they will become less desirable.

With this accessibility to affordable clothing, we have learned to choose the convenience of shopping over the sewing kit.

Learn to mend your own clothes. But more importantly, learn to live with them. If you can’t, someone else would be happy to give your hand-medowns a good life.

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HARMONY RESTORED Give your home the makeover it needs by enlisting the help of these service providers TEXT NATHELLE LUMABAD ART JOEY SIMBULAN

No matter how much care you put into making sure your houses are well-maintained, they’ll eventually show signs of wear and tear. Although there is a certain charm to properties that have survived the test of time, it would be to your advantage to invest in home restoration.

This is especially true if you’re

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currently living in a place built a generation ago or if you’ve recently acquired a family ancestral home.

In any case, renovations will not only boost your house’s visual appeal but also keep your family safe and comfortable. Here are some experts who can help as you begin your home restoration journey.

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DECLUTTERING Christine Dychiao Instagram.com/sparkjoy.ph The KonMari method of tidying up has taken the world by storm and many Filipinos have adopted this Japanese method in their own homes. If you’re still confused or need a little guidance, look no further than enlisting the help of Christine Dychiao, the first KonMari-certified consultant in the country. She can help organize your space and keep only the items that spark joy.

Neat Obsessions Neatobsessions.com neatobsessions@gmail.com What started out as a passion project for mom Issa Reyes turned into a profession and a movement where she gets to share her love for organizing.

Currently a KonMari consultant in training, Reyes wants to help make your home neat and orderly. So if you need some serious decluttering and need tips to avoid it from happening again, Reyes is your go-to expert.

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INTERIOR DESIGN Desaurum Co. Interior Design Studio Instagram.com/desauruminteriors desauruminteriors@gmail.com Headed by professional interior designers Honey Mutia and Rosa Realizan-Manduriao, this design studio believes that you can achieve the home of your dreams without breaking the bank, which is something a lot of homeowners are worried about when it comes to restoration projects.

PAINTING Paint Philippines Unit 2, 2F Correal Property Bldg. 14 Lotus St. T.S. Cruz Subd., Brgy. Almanza Dos, Las Piñas Paint.com.ph 7212-8527 Sometimes, all it takes are fresh coats of paint for your home to look brand new. Paint Philippines not only does the job for you, but they can actually help choose what color scheme and type of paint to use.

D3ID Design and Build Manila 498-A Boni Ave., Mandaluyong D3id.com 7730-3040 While focusing on contemporary design, this interior design studio makes sure that their client’s dream spaces are livable and comfortable, too. They’re the perfect service provider if you’re looking to overhaul your home. D3ID goes beyond designing and offers construction, furnishing, and fit-out works as well.

Omni-Colors Painting Services 307 Pebel 1 Bldg., 2019 Shaw Blvd., Oranbo, Pasig Omni-colors.com 7730-3035 This Pasig-based company has been around since 1999, providing professional painting services to clients all over Metro Manila. Besides painting residential homes and high-rise commercial buildings, they also provide architectural painting and glass or curtain wall cleaning.

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ALL-ROUNDERS Kumpareng George Home Improvement and Maintenance 1197 Epifanio de los Santos Ave., Quezon City Kg.pillowws.com/services Facebook.com/kumpareng.george.repair 0917-6767273

LANDSCAPING Plontur Inc. Unit 4G, 8101 Pearl Plaza, Pearl Drive, Pasig Plontur.com 0917-5136010 If you want to bring life to your backyard or home garden, then contracting a landscape architect is your first step. This collaborative landscape architecture group has its roots in design, which influences the way they approach their client projects. They can work around small spaces and different budgets to make sure you get the garden of your dreams.

Crearis 3F DATEM Bldg., 99 Mindanao Ave., Quezon City Cearis.com.ph 8356-4921, 3454-7737

If you don’t want too much coordination for your home restoration project, enlist the help of all-in-one construction companies like Kumpareng George. They not only do renovations but also painting, carpentry, plumbing and electrical works. Plus, they can create custom furniture should you want to replace the ones that are already worn out.

Top-Notch Construction Company Unit 212 P&S Bldg., 717 Aurora Blvd., Quezon City Topnotchconstructionph.com 7358-9480 Besides building houses from scratch, Top-Notch caters to homeowners who want to give their spaces a fresh look.

They pride themselves on using only high-quality materials and equipment. You can get a cost estimate for your restoration project for free, so you have an idea of how much you’ll need to shell out.

It’s all about sustainability and protecting the environment for Crearis, which also offers master planning, environmental graphics, and landscape design. The professionals who work for the firm value collaboration with the client in ensuring that the project creates a meaningful space. They also place a premium on using the latest technology to supplement the knowledge and skills they have honed over the years.

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WHAT’S NEW AT ART FAIR 2020?

Workshops, film screenings and immersive experiences at this year’s Art Fair at The Link Carpark from Feb. 21 to 23

Open Studios Open Studios will feature a two-day workshop on portrait photography by Paco Guerrero and lighting techniques by Neal Oshima and Mark Nicdao.

Demos by Claude Tayag, Alexis Oshima, Angela Silva, the Association of Pinoyprintmakers and Rita Gudiño of Tahanan Pottery will also be held under Open Studios.

Films As part of the Film Development Council of the Philippines’ celebration of 100 years of Philippine cinema, Art Fair will screen a selection of featurelength and short films ranging from documentaries to animation and even experimental films. The films have been curated by critic Philbert Dy, director Teddie Co and writer Erwin Romulo.

Incubators This year, Art Fair will also introduce more immersive exhibits through its Incubator, which will feature creative spaces outside the mainstream gallery format. Some works that visitors can look forward to include a virtual reality piece that mimics a beehivelike environment by Issay Rodriguez and a mix of performances and wall-bound works by all-Bisaya artist group Giatay.

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