June 2015 Volume 9 | Issue 10
FUTURE ARCHIVE
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CONT ENTS 09 FEATURE A pool of talented minds talk about the city
24 EATS College bar serves platters of nostalgia
Cover photo by Everywhere We Shoot
JUNE 2015
16 STYLE An overlay of basic necessities
04 HEALTH
08
A tainted Manila Bay makes for unwelcoming shores
Brighten the mood and the room with scented candles
05 BEAUTY
28 EATS
06 FIXTURE
30 RECIPE
Hair ideas from icons of yesteryears
Digital activism is more than just being a keyboard warrior
CRAFT
A bibliophile’s dream hideaway in the city
Verdant gifts from nature that you can bring to the kitchen
EDITOR’S NOTE Changing times We found ourselves one day over at Skull and Bones, enjoying American fare like hotdogs and burgers when it dawned upon us that the place is associated with Yale University’s secret society by name. We looked back at past places where we’ve hung out and realized much of it reminds us of restaurants and cafés from our travels abroad. Like a eureka moment, we thought of dedicating an issue to the changing scene in Manila as it moves toward a sort of globalization—for the better. We listed people that are slowly
moving the country towards international renown—be it in art, design, and in the culinary fields. This issue is about them. Masters in their own industries of architecture, food, photography, and music, they possess uncanny abilities to possibly put their micro-passion onto a macro scale. We hope that this issue moves you to do what you love and to not give up on your passion. It’s people like them who inspire us to also make a difference in what we do here in the magazine.
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Northern Living is published by Hinge Inquirer Publications. 4F Media Resource Plaza, Mola corner Pasong Tirad Street, Barangay La Paz, Makati City. Visit www.facebook.com/ northernlivingmagazine now. Follow us on Instagram and Twitter at @nlivingph. We’d love to hear from you. Email us at nliving@hip.ph. For advertising, email sales@hip.ph. This magazine was printed responsibly using recycled papers with biodegradable inks.
FEEDBACK
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GOOD TIDES
GROUP PUBLISHER BEA J. LEDESMA MANAGING EDITOR BEVERLY DALTON ASSOCIATE MANAGING EDITOR DENISE DANIELLE ALCANTARA EDITORIAL ASSISTANTS LEX CELERA, PRISTINE L. DE LEON CREATIVE DIRECTOR NIMU MUALLAM GRAPHIC ARTIST DANICA CONDEZ STAFF PHOTOGRAPHER PATRICK SEGOVIA CONTRIBUTORS WRITERS CECILE BALTASAR, AJ ELICAÑO, INA AMOR MEJIA, CHARLIE CARBUNGCO ILLUSTRATORS LEE CACES, MARTIN DIEGOR STYLISTS EDLENE CABRAL, CHARLIE CARBUNGCO, INA AMOR MEJIA HAIR AND MAKEUP CHUCHIE LEDESMA, BULLET REYES PHOTOGRAPHERS EVERWHERE WE SHOOT, GABBY CANTERO, INA AMOR MEJIA, SHAIRA LUNA, SAM LIM COPY EDITOR SEPTEMBER GRACE MAHINO PROOFREADER CESCA VIZCONDE EDITORIAL CONSULTANT RIA FRANCISCO-PRIETO
The feature story of Kiddo Cosio seemed really interesting and very inspiring. It is not just about their way of living near the sea, but it also teaches others to live a simple life. How fascinating. Good job to the writer as well! Bryan Mamitag
CUSTOM ASSOCIATE MANAGING EDITORS PAM BROOKE CASIN, ANGELA VELASCO EDITORIAL ASSISTANTS TJ BILLONES, PAM CARLOTA, PAULINE MIRANDA, THERESE STA. MARIA ACCOUNT EXECUTIVES SHANNA MALING, INA MATEO, GENE PEREZ GRAPHIC ARTISTS ROI DE CASTRO, TEJ TAN, YAYIE MOTOS, JAYCELINE SORIANO, JANINE ALCANTARA PRODUCTION MANAGER NOEL CABIE PRODUCTION ASSISTANT MARICEL GAVINO FINAL ART SUPERVISOR DENNIS CRUZ FA ARTIST JR LAROSA BOARD CHAIRPERSON ALEXANDRA PRIETO-ROMUALDEZ FINANCE ADVISOR AND TREASURER J. FERDINAND DE LUZURIAGA LEGAL ADVISOR ATTY. RUDYARD ARBOLADO HR STRATEGY HEAD RAYMUND SOBERANO VP AND CHIEF STRATEGY OFFICER IMELDA ALCANTARA SVP AND GROUP SALES HEAD, INQUIRER GROUP OF COMPANIES FELIPE R. OLARTE AVP FOR SALES MA. KATRINA MAE GARCIA-DALUSONG KEY ACCOUNTS SPECIALIST ANGELITA TAN-IBAÑEZ SENIOR ACCOUNT EXECUTIVES ABBY GINAGA, THEA ORDIALES ACCOUNT EXECUTIVES ANDIE ZUÑIGA, SARAH CABALATUNGAN SALES SUPPORT ASSISTANTS RECHELLE ENDOZO, MARA KAREN ALIASAS
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Share your thoughts on our latest issue and get a chance to win prizes. Congratulations everyone for winning Villa Del Conte gift certificates! Call 403-8825 to claim your prize.
HEAD OF MARKETING AND EVENTS ROUMEL ITUM MARKETING ASSISTANTS ERLE VIRGILIA MAMAWAL, JANNELLE TURIJA GRAPHIC ARTISTS LEE CACES, MAYSIE LECCIONES AVAILABLE ON DIGITIGAL NEWSSTANDS
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HEALT H
UNSAFE HARBOR
Deep in Manila Bay lies a debt we may not be able to pay TEXT CECILE BALTASAR ILLUSTRATION DANICA CONDEZ
It rarely fails to deliver gloriously vibrant sunsets to photographers, tourists, and lovers enjoying its warm sea breeze. But underneath the beautiful swirls of color, Manila Bay is quietly turning into a 17,000-squaremeter cesspool of health hazards. According to the study Manila Bay: Environmental Challenges and Opportunities by G.S. Jacinto, R.V. Azanza, I.B. Velasquez, and F.P. Siringan, there are an estimated 16 million people living in cities and municipalities within close proximity to the bay. “Large amounts of waste drain into the bay from domestic discharges since only 15 percent of the population is connected to the Metro Manila Sewerage System (IMO 1994),” says the study. Add to this the liters of toxic chemicals dumped into the bay by factories, oil spills from ships, old engine oil from vehicles, and mounds of garbage swimming in the bay. This lack of sense of accountability has nowhere to go but turn around and bite us where it hurts. “Cancer, immune system disease, endocrine disruption, reproductive toxicity, congenital malformation, [and]
developmental disorders” are just some of the health risks that the bay brings to the communities living around it, as stated by Dr. Romeo Quijano, Professor, Department of Pharmacology and Toxicology, UP College of Medicine in the article Polluted Waters of Manila Bay Can Be Saved. Now there is really just one thing left to do: we have to clean up Manila Bay, and it has to begin today. This is a gargantuan task—perhaps one that will last a lifetime or two—and requires the commitment of everyone, most of all the government, but it can be done. After all, “…Manila Bay, with all its pollution, still contains life and gives life,” said Dr. Laura David of UP-MSI at the same piece on Environews. We have to begin with small but significant steps. Pepper your mayor with daily letters requesting a more comprehensive and universal sewerage system. Don’t litter, because every little bit thrown in canals eventually finds its way to Manila Bay. This certainly is a challenge. But once it is met, we can be sure that sunsets at the bay will be beautiful, both above and in the water it is reflected on.
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BEAUT Y
CROWNS OF YESTERYEARS
A look at iconic local pop culture hairstyles that just might make a comeback TEXT BEVERLY DALTON ILLUSTRATION LEE CACES
Imelda Marcos The former First Lady’s hair grabbed as much attention as her style. The bouffant is usually credited to Jacqueline Kennedy. Imelda Marcos caught on this trend easily and still wears her crowning glory as high as she did back then. How-to: Put a finger by your ear and draw a straight vertical line from one ear to the other; clip the front section. Take the rest of the hair and tie it in a high bun. Tease the front section then cover the bun with the teased hair. Secure with pin and apply hairspray. Comb the teased section lightly for a neat look. Eddie Gutierrez He sported a slick pompadour similar to Elvis Presley’s. It was only fitting that his introduction to fame was when he appeared in the 1959 movie appropriately titled Handsome. How-to: It all starts with the cut. Clip the sides short and leave the top with a considerable length that could be slicked back. Use pomade to brush the hair up and back.
Sharon Cuneta During the ’70s, Sharon Cuneta was the jukebox princess with her record-breaking hits like “Mr. DJ”. Her hair had that slight Farah Fawcett factor: layered, wispy, and feathery. How-to: Use a smaller curling iron rod, as the key is not to let the layers go as big as Farah Fawcett’s. Section by section, wrap the ends of the hair into a curl on the iron rod, then fluff hair for a more natural finish. Pepe Smith Before Pepe Smith had the David Bowie hair he has today, he wore his hair long, wavy, and parted in the middle. During his Juan de la Cruz days, he resembled a young Mick Jagger. Men who wear their hair like this had that nonchalant charm women find attractive. How-to: Get a haircut that frames the face. As it grows out, the layers just style themselves; no need for hair product. Getting that nonchalant vibe means taking the effortless route when it comes to hair, which is wash and wear.
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FIXT URE
CLICKING FOR CHANGE
Digital activism could be more than just a hashtagged revolution TEXT AJ ELICAÑO ILLUSTRATION MARTIN DIEGOR
The last week of April opened with a hashtag that gained popularity on local social media: #SaveMaryJane. Netizens pleaded for the life of Mary Jane Veloso, a Filipina mother who was due to be executed for bringing heroin into Indonesia. Veloso’s defenders cited inadequacies in her trial, the questionable effectiveness of the death penalty, and a myriad of other arguments, all grouped under that hashtag. And yet at 8 p.m. on April 28, the decision came out: appeal rejected. The hashtag kept going, but appeals in court and negotiations on the ground had failed. Reports swirled of last-minute phone conversations between President Noynoy Aquino and Indonesia’s President Joko Widodo. The execution was suspended and users now turned to cyberspace to express their gratitude. However, there was debate. Some alleged that what really mattered were arguments beyond the word count. Digital activism is often referred to as clicktivism, but its detractors sometimes prefer the term “slacktivism.” Anti-clicktivists hold the opinion that digital activism accomplishes little in reality, and in fact allows people to feel good about themselves for “taking part” without actually contributing very much. Clicktivism operates on social media, and for good reason. One user could reach how many times more people than he or she could address in person. Digital activism can allow a movement to spread far beyond its origins.
The average Facebook user might not have a direct link to a politician or a celebrity, but odds are that he or she will know someone who knows someone who knows someone who might. Consider the principle of six degrees of separation, then add the fact that the Philippines is such a close-knit community. Digital activism is not without its downsides. It’s still a tool wielded primarily by those with influence. A hashtag alone can’t feed, clothe, or house a poor family living under a bridge, and they probably won’t even be able to retweet it themselves. Digital activism not only turns us into slacktivists, but can lead us to silence or speak over the real victims of what we purport to speak against. But used properly, digital activism can do things that traditional methods cannot. Our tweets may not have physically shielded Veloso from bullets, but they may have inspired those in a better position to act to do so. The spirit of activism is doing what we can to stand up for what’s right—that means work on the ground, in offices, in the streets. For those who can’t do that just yet, clicktivism provides an alternative chance to speak up against the banality of everyday digital life to draw attention to causes that are more important against the fear that no one will listen, because some things just have to be said—isn’t that what activism is really about?
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CR AF T
A GENTLE LIGHT
Fill a room with fresh scents from soy candles embedded with herbs and fruit peel TEXT, PHOTOGRAPHY, AND STYLING INA AMOR MEJIA
HAND-POURED SOY CANDLE
What you’ll need: Plain soy candles Small glass votives or mason jars Small sharp knife Small heavy pot Leaves from citrus plants and herbs Chopped lemon or orange peel Metal tongs Barbecue stick
Directions: 1. Cut your candles into smaller pieces. Be careful not to damage the wick. 2. Arrange whole leaves in the bottom of your votives. Sprinkle your herbs and peel. Try to keep the leaves as close to the sides of the votives. 3. Melt the wax (including the parts with the wicks) in the pot until the wax is completely clear. Do not let it boil. Allow to cool for about 5 minutes. 4. While cooling, remove the wicks using tongs. Lay them flat and straight on a surface.
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5. Put your wicks in the votives with the metal ends on the bottom and the top (about 2 inches) secured around the stick. Let the stick rest on the rims of the votives. 6. Slowly and carefully pour the wax into the votives to about an inch from the tops. 7. Once the wax in the votives turns opaque but is still slightly soft, sprinkle more herbs and peel on top. 8. When the wax is completely cool and hard, remove the sticks and snip off the wicks about half an inch from the surface.
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FEAT URE
I N T H E FUTURE, E V E R Y B O DY
WI L L
B E SOMETHING How yesterday’s promising innovators became the tastemakers of the current age PHOTOGRAPHY EVERYWHERE WE SHOOT
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FEAT URE
MODAL SOUL
A common thread binds this polymath’s career TEXT LEX CELERA
A modern and minimalist aesthetic guides Mica Benedicto’s projects. The band Outerhope, which she and her brother Mike co-founded in 2004, utilizes intricate arrangements of entrancing vocals and electronic drumbeats. In 2007, Mica designed the Fully Booked flagship store in Bonifacio Global City, featuring wooden flooring and large windows that let in sunlight. She also has a number of solo and group exhibits under her belt, with “Structures of Unremembering,” a series of photogrammed images on mirrored steel exploring the concept of memory, being her most recent. Her modest approach to design and wistful choices in music are in tune with who she is: sauntering and straightforward. Galleries you keep coming back to here in Manila. Silverlens, Blanc, Finale, West, Art Informal. Local products that you buy. Stuff from Ritual, books from some local authors, indie and experimental music, and local art… also bags and other handmade things from the local scene— Wallflower Party, Dex Fernandez. What’s on your reading list right now? Vacation by Deb Olin Unferth, the “Lit” issue of Aperture magazine, Constructing an Avant-Garde: Art in Brazil 1949-1979 by Sergio Martins, and Under Bright Lights by my brother Bobby Benedicto (his first book, critically acclaimed and absolutely brilliant). Where do you go for a late-night snack? TodayXFuture. To hang out with friends and not worry about anything. It’s also near me, and the food is actually good. Local artist you look up to? My favorites are Bea Camacho and Nicole Coson.
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FEAT URE
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FEAT URE
SWITCHING FRAMES This wordsmith-turned-lensman focuses on the big picture TEXT LEX CELERA
“I don’t even think about that,” says Ralph Mendoza when asked what he wants to be known for. After writing for a newspaper for three years, he left his short stint in social media for a project shooting real estate. Mendoza eventually built up his portfolio doing fashion, editorial, and portrait photography for a variety of clients, as well as getting published in a number of newspapers and both local and foreign magazines. Primarily using film as his medium, the delicate process reveals the photographer as much as the photo; in this case, a raw, reserved honesty, which isn’t common. How does shooting with film affect your work? You can concentrate more on the shoot. There’s that focus that you can’t compare. It’s more intuitive, the way you shoot. You skip with all the checking. You just go with your gut feel. You just shoot because it looks nice. What kind of music do you listen to right now? Lots of old music. I’m like an old soul. Soft rock like The Commodores, Hall & Oates. It’s surreal. Where do you go for inspiration here in Manila? I go to places where I am most comfortable in, like Little Tokyo in Makati. I’m there all the time, drinking my green tea. I go to Subic a lot, too. What are you watching or reading right now? I just watched the Scientology documentary. I don’t want to watch a Tom Cruise film anymore. It’s weird that I don’t like comedies. I just downloaded the first two seasons of West Wing. I like dialogue-driven shows. Mad Men’s great. I follow that. To-read list? I bought a bunch of photography books from the States with photos of apartments. It’s nice to see throughout the years what changed.
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FEAT URE
SELF MADE
The lord of bespoke designer jeans proceeds with passion TEXT LEX CELERA
Ino Caluza’s reputation precedes him, except that the phrase normally has a negative connotation. Caluza is the exception—a man who pursued his passion for denim to lofty heights: the first bespoke denim company in the Philippines, Viktor. Despite being in charge of both the creative and business end of Viktor, Caluza manages to spend some time doing sculptures and paintings—reminiscent of his days as a graphic designer. Now 12 years in, his custommade designs have made their way to the wardrobes of the local elite. Caluza’s persona bleeds on every custom pair of jeans he designs: sleek, comfortable, and accessible.
unplanned weekend getaways for its accessibility and cheaper accommodations. What do you collect? I collect chairs and stools. My first locally designed puchase was Vito Selma’s Arata lounge chair. I fell in love with it when I first saw it at Kish. I like his designs, it is very organic and artisanal but completely modern. Ito Kish’s Gregoria chair from his solihiya collections are also gorgeous—definitely on my list for covetable design from our local designers.
Who are you currently listening to (music, podcast, etc.)? Favorite local destination? I have been listening to all my classic vinyl collections Boracay and Coron in Palawan will always be on top from the Beatles, Counting Crows, Radiohead, and of my list. Zambales and La Union have a different Coldplay. My list right on my Ipod are the three beach culture but are also good alternatives for those albums of Bon Iver.
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FEAT URE
THE NEXT GARDE
A designer makes waves quietly in the art scene and lets her work speak for herself TEXT BEVERLY DALTON
What first attracts your attention towards industrial designer Lilianna Manahan is the peacefulness that surrounds her. It’s a certain kind of quietness that isn’t coy or fearful but rather of strength that resides in the divine, and to which people are then drawn, eventually discovering her art. Whimsical creatures that take a functional form showcase who she is on the inside and where her heart lies. Her ideas come from everywhere but she goes back to her kin and translates this to her work. As she is in the middle of redirecting her brand and working on a few projects with Industria and Univers, she is slowly leaving an imprint of her core in the crowd. Gallery you keep coming back to in Manila? I like going to Finale Art File because of the high ceiling and open space. I like seeing how that space is used. Favorite local destination to get away from the city? Baler. What’s a local product that you always buy? Holy Carabao. My sister started buying from them, and I really liked this healthy option. What’s on your reading list? I’m reading Screwtape Letters [by C.S. Lewis] again.
“[Art] has allowed me to appreciate the small details around me.”
Who are you currently listening to? Old school hip hop and those new playlists on Spotify. I just pick them out randomly. Where do you go for brunch? My go-to brunch place would be Wildflour because of all the pastries they have, and the steak and eggs. The area they are in at the Fort is also nice in the morning. Local designer you look up to. I like the work of Bea Valdes because everything she does is so meticulous and clean in execution.
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FEAT URE
LITERARY RADIOHEAD A man of taste and substance makes work his playground TEXT DENISE DANIELLE ALCANTARA
“I always work. I don’t use my leaves,” Erwin Romulo bluntly shares five minutes into the conversation. Upon hearing this, one would instantly assume that this person, who would always be in a suit, must be uptight and serious. Beyond his serious demeanor, he loves going to gigs and watching films with friends. His biodata transcends the different worlds of publishing, music, and film. With his early beginnings at reading novels, he learned to love the written word. At puberty, he joined a band and played the bass. He then discovered that playing covers was not his thing; so he started to write songs and began scoring movies. Erwin Romulo is a busy man—slashing through multifaceted professional lives—but he sure knows how to have a good time.
Do you get work done in a coffee shop? I never work in a coffee shop. Nothing of note has ever been done in coffee shops. Everyone’s writing in coffee shops but I have not heard of a novel that’s been written in a coffee shop that’s any good. I do spend a lot of my time at home. Do you consider yourself a foodie? Well I eat a lot just because I can’t cook. But I’m not a foodie; I’m an eater. What’s your go-to restaurant? Mamou because I know the owner. I hate eating out alone; so when I eat out I rather know someone. I usually drink when I go out, not eat. What’s your go-to bar? I discovered this new Japanese whiskey bar called Lit. I've been going there every night since they opened. Is there a secret bookstore you go to around the metro? Booksale. I used to like the one in Greenhills before they reshuffled.
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ST YLE
Cardigan, P2,999, American Eagle Outfitters, SM Megamall. Shirt, P7,998, Paul Smith, Shangri-La Mall. Trousers, P2,595 and sneakers, P2,995 both Bershka, SM Megamall.
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ST YLE
U N E X P E C T E DETOUR
Unfamiliar landscapes lend themselves as canvas to every traveler's interpretation STYLING EDLENE CABRAL PHOTOGRAPHY SHAIRA LUNA OF AT EAST JED ROOT
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ST YLE
Hat, P995, Forever 21, SM Megamall. Button-down shirt, P1,995, Bershka, SM Megamall. Trousers, P2,999, American Eagle Outfitters, Robinsons Magnolia.
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ST YLE
Hooded jacket, P2,345, Topman, Shangri-La Plaza Mall. Pullover, P2,295, Bershka, SM Megamall. Trousers, P1,495, Forever 21, SM Megamall.
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ST YLE
Hooded jacket, P1,795, Forever 21, SM Megamall. Trousers, P11,998, Carven, Shangri-La Plaza Mall.
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ST YLE
Button-down shirt, P9,598, and trousers, P24,998, both Carven, Shangri-La Plaza Mall.
SHOT ON LOCATION PLAYA CALATAGAN, CALATAGAN, BATANGAS. HAIR & MAKEUP BULLET REYES. MODELS SETH OF ELITE MODELS MANILA.
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BACKYARD FARE A ready-to-eat feast reaped from the local soil PHOTOGRAPHY PATRICK SEGOVIA
1. Jackfruit granola in coconut nectar, P195, Pili&Pino, tastecentral.com. 2. Chocnut butter, P300, Ritual. 3. Spicy mango tamarinds, P70, Gracias Foods, graciasfoods.com. 4. Cold-brewed robusta, P100, Ritual. 5. Chocolate-coated mangoes, P245, Sweet Seasons, fb.com/ sweetseasonschocomango.
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6. Soya malunggay chips, P105, Echostore, Serendra. 7. Polvoron with dried pineapple, P145, Echostore, Serendra. 8. Chocolate-coated cacao bean with dried mango slices, P100, Magdalena’s, fb.com/ beantobardarkchocolates.
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EATS The easiest way to get full is to add a side of fries to the Godzilla dog, a hotdog bun topped with seaweed bits and breaded carrot sticks.
JOIN THE CLUB
A restaurant that resembles a university club house brings back memories from collegiate years TEXT LEX CELERA PHOTOGRAPHY SAM LIM
With culinary traditions making a comeback, it’s disjointing to see a restaurant that lifts several assortments from another culture, and an American one at that. Skull and Bones is associated with the secret society from Yale University only by name. Instead, it fashions itself as convivial rather than private. The interiors look like it came straight out of a college club house. A bust of a deer’s head is perched atop a pair of rowing paddles beside a locker full of miscellany: old issues of GQ, college textbooks, and neatly folded stacks of varsity jackets inside, among other things. On one wall are framed, dated photos of batches from local universities. Most of the decorations used come from the owners’ and their friends’ personal collections, adding a personal touch that ties the whole room together. The food is classic American college fare: their version of a grilled cheeseburger doesn’t hold back on the cheddar, and items like the Godzilla Dog and Dirty South are generous with their servings. The former is drizzled with dry seaweed bits and carrot stick tempura, and the latter’s patty is fried with Rice Krispies
then infused with red cabbage and honey. There is a dessert that satisfies a childhood craving. Their baked interpretation of the Twinkie tastes the same as the golden sponge with a creamy filling-if not better, than the original. The restaurant banks on a certain second-hand nostalgia where you feel that everything is familiar and foreign at the same time. Patrick Santos, co-owner, tells us to revel in the experience: “When you were in college you wanted to have something like this. Something that looks cool, kind of steady, laidback, somewhere you can go with your friends. Even now when you’re older, you can sit with your friends and go ‘Remember back in the day we used to...’ Nostalgic is really what we’re going for. It’s not just for the students.” Skull and Bones is an example of where the sum is greater than its parts—from the meal selections that are dorm pantry staples, to the space which has a game room; beer pong table included. Maybe it’s better to not overthink and go over the little details, especially when you have good grub on one hand, a cocktail on the other.
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EATS Their selection of cocktails include house mixes that you can order by the glass or pitcher (right). Their version of the Grilled Cheese is a hack of the cheese burger (bottom).
2/F UP Town Center, Katipunan Avenue, Diliman, Quezon City. 0916-2201668.
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EATS The name of the cafe came from Lewis Carroll's peculiar characters, Tweedledum and Tweedledee.
SWEETER THAN FICTION
With delectable reads and eats, Tweedle Book Café offers servings of delight TEXT PRISTINE L. DE LEON PHOTOGRAPHY SAM LIM
Round up the bookworms and the folks who’d rather have quiet nights in than ride Manila’s clubbing craze. In one neighborhood branching out of Tomas Morato’s famed nocturnal district is a semi-hidden haven for the coffee-cravers and the book-obsessed. Tweedle Book Café overthrows every city hermit’s excuse to spend the evening behind closed doors. With the place welcoming guests into its private library—eating and chatting permitted—revel in the printed word, caffeine-induced conversation flowing seamlessly on the side. Four clocks line the walls, telling imaginary time from Whoville, Berbanya, Rivendell, and Paradiso. Like prose, it seems to imply that time here is relative and immaterial or, simply, time is fictional, so go lose yourself in books, caffeine, pastry, and every other luxury this little library allows. Their selection of books, arranged alphabetically by author, range from Marvel comics to literary classics. There’s Gabriel Garcia Marquez, Liwayway Arceo, and Neil Gaiman, up on the shelves. At the middle of the café is a long teal table where reading group discussions are held from time to time. Whereas books feed the mind, fill the appetite with something equally hefty and rewarding. In between chapters, slice through a Wagyu Kimcheese Burger—
because unless your mouth can take on the gigantic meat, all the layers are impossible to fit in one huge bite—then taste the ultra-soft Wagyu patty which, like novels, excites with the unexpected: the kimchi’s sharp sour kick that surprisingly blends well with the juicy burger. For the reader with a taste for smaller chunks, there’s what they call the Pinoy Breakfast: the usual assembly of longganisa, itlog na maalat, and tomatoes, now oddly caught in twists of pasta. Offset the salty flavor with their Ube Cheesecake and Earl Gray Chocolate—two sweets delighting the palate with their soft, moist texture. Pair their subtle sweetness with a sip of hot choco alongside a book of plays and short stories, or as that mystery novel delivers doses of suspense, munch on The Chocolate Chamber’s addictive Choco Nib Cookies to get you through the plot climax. If the reader, however, favors a drink taken straight from a book, there’s the Tweedle Butterbeer, the café’s own take on JK Rowling’s fictional tipple. First, set the straw aside and feel the foam tickle. While drinking down the creamy layers offering sweetness and subtle bitterness, keep in mind how tasting, like reading, is the most innocent form of indulgence—one that this café serves in liberal portions.
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EATS Munch on the Wagyu Kimcheese Burger and the Pinoy Breakfast Pasta while you read (left). The Tweedle Butterbeer is a drink taken straight from a book (below, left).
Tweedle Book CafĂŠ. 106B Sct. Gandia St., Diliman, Quezon City, Metro Manila. 0922-8051688.
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RECIPE
PROVENCE IN A CUP
Escape humid weather with a cold treat infused with lavender TEXT AND STYLING CHARLIE CARBUNGCO PHOTOGRAPHY GABBY CANTERO
LAVENDER-LYCHEE SORBET WITH MIXED FRUITS AND PESTO SAUCE INGREDIENTS
2 cups water 1 pc. mango 4 pcs. strawberry 2 cups basil 1 pc. garlic clove 1/2 cup olive oil 2 tbsp. dried lavender 1 can lychee 3 cups sugar 3 tbsp. lemon juice Salt
PREPARATION
1. Heat 2 cups of water with dried lavender for 30 minutes to infuse the flavor. 2. Strain the lavender-infused water and add sugar until it thickens. 3. Blend the lychee until liquid in consistency. 4. Mix the lavender-infused water, lychee juice, and lemon juice in a bowl. Cover with cling wrap and put it in the freezer for about 12 hours.
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5. For the pesto, blend the basil, garlic, olive oil, and a pinch of salt. 6. Slice the mangoes and strawberries into small cubes. 7. Mix the fruits and pesto sauce in a bowl. 8. Once the lavender-infused water and lychee is frozen, blend the mixture until smooth. Place it in a stainless bowl and let it set in the freezer for around 30 minutes. 9. Place the mangoes and strawberries with pesto in a cup or dessert plate and top with the sorbet.
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T HE GET
DAILY GRIND
A time-honored classic that can brighten up your mornings TEXT LEX CELERA PHOTOGRAPHY PATRICK SEGOVIA
In Italy, coffeehouses or coffee bars are very common, serving as venues for brewing both coffee and intelligent conversations. Coffee serves as an impetus for movement and industry; people drink coffee for its immediate hard-hitting effect, after all. The Italians are very particular with the way they drink coffee. Drip brewed coffee is not a common practice. If an Italian doesn’t have an espresso machine at home, he or she would use the ubiquitous silver Moka Espresso Maker, devised by Alfonso Bialetti in the 1930s. Instead of going to the coffehouse or bar, this metallic contraption brings the coffee experience to a personal level. Using pressure to make a decent batch of espresso in minutes, the distinct aroma of the espresso’s crema surrounds the air—a good start for the day. Having this espresso maker in the household means holding a fine example of Italian craftsmanship. Its symmetrical, eight-faceted metallic design has been kept the same for more than 70 years. Its cast aluminum casing speaks of sturdiness; one need not thoroughly clean the pot as the previous brews add depth and flavor to the next. Interwoven into Italian cultural narrative, the Bialetti Moka makes a wonderful addition to the home—a piece of history, movement, and vigor.
Crate & Barrel. SM Megamall. 942-0761.
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OPENING AUGUST 2015 To be opened in 2015, B Hotel Quezon City is situated in 14 Scout Rallos St., Diliman, Quezon City. Chic, bright and contemporary, it raises the brand’s commiment-to-value to a new level. A state-of-the-art business center and function rooms, a restaurant, a fitness center, a pool and 111 well-appointed rooms to suit your eclectic taste. Sense an ambiance that’s suited for the well-travelled individuals.
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