Northern Living: 2017 November

November 2017 Volume 12 | Issue 03

SOUND OF COMFORT

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CONT ENTS 10 FEATURE What you need to know about local weaves

20 COVER STORY Jericho Rosales on the pleasure of motorcycle riding

Cover photo by Jake Verzosa 32 EATS An authentic Thai joint hidden in the streets of Malate

NOVEMBER 2017 38 RECIPE Stuffed squid is given new flavor with coconuts

04 FIXTURE

Is minimalism killing local heirloom culture?

08 HEALTH

A metabolic reboot to ready yourself for the holidays

40 THE GET

Insects in sculptural jewelry

EDITOR’S NOTE Trade off

When you badly want something, what would you give up to have it? If the devil came to you with seven wishes, would you barter your soul?

The faster we come to terms with the reality that everything has a price, the quicker we’ll find ways to cope. Take for example, the resurfacing of heritage treasures in the mainstream: The price we pay for reviving a dying culture by popularizing it is the constant

when Ifugao death blankets are incorporated into modern ensembles, there is still a silver lining to these trade-offs.

In this issue, we feature Jericho Rosales and his love for biking, and in the process, discover the real price of fame.

We take a look at minimalism and how it could possibly murder a rich heirloom culture; discover what a metabolic reset actually means; and offer an introduction to the country’s textiles. Because the only way danger of disrespecting its core. to counter hidden trade-offs is But while we live in a time by reading the fine print.

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Northern Living is published by Hinge Inquirer Publications. 4F Media Resource Plaza, Mola corner Pasong Tirad Streets, Barangay La Paz, Makati City. Visit www.facebook.com/ nolisoli.ph now. Follow us on Instagram at @nolisoli.ph and Twitter at @nolisoliph.

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FRESH PERSPECTIVE

GROUP PUBLISHER BEA J. LEDESMA ASSOCIATE MANAGING EDITOR BEA CELDRAN ASSOCIATE EDITOR ALYOSHA J. ROBILLOS ONLINE ASSOCIATE EDITOR PAULINE MIRANDA EDITORIAL ASSISTANTS OLIVER EMOCLING, BEA LLAGAS, YAZHMIN MALAJITO, ANTHEA REYES CREATIVE DIRECTOR NIMU MUALLAM ART DIRECTOR EDRIC DELA ROSA ASSOCIATE ART DIRECTOR DANICA CONDEZ STAFF PHOTOGRAPHERS PATRICK SEGOVIA, NICCOLLO SANTOS INTERNS JV DELA CRUZ, MANU FERNANDO

A new look at healthy cooking

CONTRIBUTORS WRITERS REGINA NEWPORT’S COCONUT KITCHEN, OLIVIA SYLVIA ESTRADA, BELLE O. MAPA PHOTOGRAPHERS JAKE VERZOSA, PAOLO ANTONIO VALENZUELA ILLUSTRATORS MARK MAGNAYE, GRACE DE LUNA STYLISTS DAVID MILAN, TINA CONCEPCION DIAZ GROOMING EJ CARO COPY EDITOR SEPTEMBER GRACE MAHINO PROOFREADER ERIC NICOLE SALTA EDITORIAL CONSULTANT RIA FRANCISCO-PRIETO 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 C. ALCANTARA SVP AND GROUP SALES HEAD FELIPE R. OLARTE AVP FOR SALES MA. KATRINA MAE GARCIA-DALUSONG HEAD OF OPERATIONS AND BUSINESS DEVELOPMENT LURISA VILLANUEVA KEY ACCOUNTS SUPERVISOR ANGELITA TAN-IBAÑEZ SENIOR ACCOUNT EXECUTIVES CHARM BANZUELO, ABEGAIL GINAGA, LIZA JISON, ALETHEIA ORDIALES, ACCOUNT EXECUTIVE ANDIE ZUÑIGA SALES SUPPORT ASSISTANTS RECHELLE ENDOZO, MANILYN ILUMIN

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ASSOCIATE MANAGING EDITOR PAM BROOKE CASIN EDITORIAL ASSISTANTS SHARM DE SAN JOSE, KRYZETTE PAPAGAYO, CHRISTELLE TOLISORA SENIOR ACCOUNT EXECUTIVES SARAH CABALATUNGAN, SHANNA MALING ACCOUNT EXECUTIVE INA MATEO SENIOR GRAPHIC ARTIST JAYCELINE SORIANO GRAPHIC ARTISTS RACHELL FLORES, NICO ORTIGOZA, KRISTINE PAZ PRODUCTION AND DISTRIBUTION MANAGER JAN CARIQUITAN PRODUCTION ASSISTANT MARICEL GAVINO FINAL ART SUPERVISOR DENNIS CRUZ FA ARTIST ARGYL LEONES MARKETING AND EVENTS MANAGER JELLIC TAPIA TRADE MARKETING SUPERVISOR BIANCA DALUMPINES BRAND MARKETING SUPERVISOR MA. INA RODRIGUEZ BRAND MARKETING ASSISTANT NICOLE USON EVENTS ASSISTANT MERJORIE MAY YOUNG SENIOR GRAPHIC ARTIST ROI DE CASTRO

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HOW A MODEL-ENTREPRENEUR HUNTS FOR BARGAINS Rissa Mananquil-Trillo’s secret to great shopping discoveries TEXT BEA CELDRAN PHOTOGRAPHY DANICA CONDEZ

Every Filipino loves a good bargain. And we mean everyone. Even homegrown cosmetic brand Happy Skin’s Rissa MananquilTrillo. The trick though to this modelturned-entrepreneur’s value edits is finding versatility—from ensembles that go from day to night to lippies that double as a cheek tint. You see, the concept of bargain hunting is slowly being redefined from mere budget

buys to actual investment pieces. Even with her casual choices, quality is still Rissa’s most important shopping statement, like donning a blush cotton sweater or cherry-colored rubber Birks, which she found at Ayala Malls The 30th. Don’t get us wrong, though. Even with her multiple roles and quick-paced lifestyle, she still finds time to indulge herself—with a slice of brazo or two.

“How to look stylish even on lazy days: a pair of cherry red Birkenstocks gives a pop of color—from everyday errands to the beach.”

Rubber Birkenstocks, Shoe Salon, 2F Ayala Malls The 30th, Meralco Ave., Pasig City, Tel. 634-9337

“The right OOTD is all in the details. Love how this can take me from desk-to-date night.”

Top, Rosso, GF Ayala Malls The 30th, Meralco Ave., Pasig City, Tel. 718-9206

“When you can’t decide and you want to try all muffin flavors—red velvet, bavarian, choco chip, blueberry, mango, and dulce de leche. Definitely bringing this to our next office meeting!”

Muffins, Agape, LGF Ayala Malls The 30th, Meralco Ave., Pasig City, Cel. 0906-3375426

“Who says only high heels can make a statement? Not a sneaker girl but, OMG, these are too cute.”

OMG sneakers, Vans, GF Ayala Malls The 30th, Meralco Ave., Pasig City, Tel. 721-6081

“Cuddle weather coming up.

This super cozy sweater in cotton candy pink is perfect.”

Pink sweater, Giordano, 2F Ayala Malls The 30th, Meralco Ave., Pasig City, Tel. 470-8882

“Salted egg craze alert—first time I’ve seen this. Can’t wait to try it!”

Salted egg brazo de mercedes, La Brazzoria de Lasevil, GF Ayala Malls The 30th, Meralco Ave., Pasig City, Cel. 0917-3953529

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NO VACANCY The loss of heirloom culture in the minimalist millennial TEXT ANTHEA REYES ILLUSTRATION MARK MAGNAYE

In my father’s childhood home, an old bahay na bato in Batangas, there sits an old, wooden bed frame with intricate carvings and an enduring lifespan. It’s beautiful, durable, untouched. It rests under a hanging altar, watched over by a Maria Magdalena idol dressed in elaborately embroidered clothing and with a giant rosary around her neck.

Four hours away in Quezon City, 22-yearold me is busy fantasizing about my dream loft. I’m talking about a sensible 200 sq.m. unit with minimalist interiors, an open floor plan, and metallic accents. In that kind of space, there simply isn’t room for an ostentatious queen-sized bed.

And here lies the problem.

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There seems to be the impression that sell items to antique shops or auctioneers it’s hard for us millennials to make room. often come from the extreme ends of the That it’s almost beyond us to exert effort financial totem pole. A family is either and make room for the remnants of those affluent enough to be in possession of several who had lived before us in the lives we’re historically valuable pieces that they have building today. The baby boomer generation some to spare, or they’re the kind of family is attributing this hardship to three things: who could make financial use of an antique the internet (what’s new), minimalism, and piece by selling it to the highest bidder. But for the majority of those “blessed” to be in informed consumerism.

It’s an old script, really. The thinking goes the middle class, 19th century arm chairs a little something like this: Millennials are and the like are often kept because they too busy being digital nomads, being too still serve their everyday purpose of being dependent on their digital collections (their furniture items. selfies and their social In overcrowded Metro media personas and Manila, downsizing, connections) that they minimalism, and IKEA’s no longer care about the Scandinavian furniture physical manifestations are trending. However, “I think people are getting of sentiment from that doesn’t indicate our smaller items and furniture their parents. That’s indifference to sentiment because this generation lives and familial piety. why minimalism is currently glorified.

Perhaps, this is best more in smaller spaces.”

That’s why young explained in the words homemakers and young of Tiffany Mathay of professionals living on Casa de Memoria. “I their own exercise cold, think people are getting calculating, and informed consumerism smaller items and furniture because this when purchasing their household pieces. generation lives more in smaller spaces. But We aren’t as reliant on physical things like [minimalism], style-wise, it’s not reflected china sets, or big wooden dining tables, or as much. There are fewer things [bought], collections of framed pictures to leave our definitely, but people today like to live mark in the world. We don’t hold onto in color. I think because our world is so these things as social status symbols as visual now, people like to see that there are much as our parents did. But I hardly think elements they can connect to.” that my generation is as cold and as self- So it’s not so much that the younger involved as this quote implies—at least, not generation has developed thicker skin or has grown numb to the sentiments and values of in the Philippines.

In the province, for example, where most the past. It isn’t that we aren’t making room, old houses reside, keeping heirloom pieces or or that we can’t be bothered. It’s just that inheriting them can be fueled by practicality we’ve learned to appreciate experiences and as much as sentimentality. The ones who do balance them with the practical.

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KICKING BACK IN STYLE

Wife, mother, and homemaker Odette Pumaren shows us how to live vibrantly TEXT BEA CELDRAN PHOTO RG MEDESTOMAS

Odette Pumaren is popularly known as Franz Pumaren’s wife, which happens to be a 24/7 occupation. “I centered my life around him.” Across her elaborate holiday table setting, she tells us the importance of supporting her husband through his multiple jobs: as a basketball coach in the PBA and UAAP (“I always watch the games”), and as a councilor in Quezon City (“I don’t involve myself in politics”). Apart from being mother and wife extraordinaire, she also co-manages the family’s sports complex, the Gatorade Hoops Center. But more than that, Odette

has a wonderful talent as a homemaker, and she seems to take it more seriously than most. “I like to go to bazaars and flea markets. I like to hoard things.”

She showcases her crystalware on the table and points to an antique-looking decanter. “I got that at a crystal flea market.” The table is filled with ornate pieces she’s collected over the years: silver candle holders, monogrammed coasters, leaf-cut placemats, printed plates, and verdant centerpieces to give off a holiday vibe.

It’s an ostensible fact that Odette’s forte is entertaining, from her vibrant

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taste to her easygoing personality. A typical day would include watching her husband’s games, bonding with her children, and hosting bible studies at their home in the north, but when she does have the chance to kick back and relax, she heads to Power Plant Mall to catch the latest movie, shop at her favorite brands including Zara and Harlan & Holden, and dine in her staples, Mamou and CDP. “My children are always in Rockwell. It’s so convenient.” Despite living in the north, Odette also admits she finds herself in Rockwell for her down time.

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BE KIND, REWIND

Metabolic reset instead of a trendy diet may be all you need to lose weight TEXT BELLE O. MAPA ILLUSTRATION GRACE DE LUNA

Earlier this year, I took on a wellness program to reset my metabolism. Obviously I’m no doctor, but the basis for the reset is quite simple. We can’t control the very chemical processes happening on a cellular level within our bodies, but we can control what we put in our bodies and how we live day to day.

To put metabolism in simpler terms, think of the body like a car. For the body to run, it needs a source of energy (the fuel) for

its mechanism (the engine) to convert into power. A car won’t work if its engine isn’t up to specs, and neither will it function if given the wrong type of gas. So when it comes to losing weight or maintaining a healthy food intake, it’s not just about what the body receives but also how it processes energy.

The body stores energy in three ways in this order: inside muscle cells, inside the liver, and inside fat cells. Whatever energy the body converts from our food or drinks

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“Overall, resetting one’s metabolism is a lifestyle change.”

gets distributed first into emergency muscle storage. When that’s full, energy goes to liver storage and after that the fat cells. Then if there’s still an excess of energy, the fat cells duplicate. That’s where fat retention happens. There’s a surplus of junk in our trunks, literally.

I underwent a physical examination to measure my metabolic age and, apparently, I’m a 23-year-old inside a 48-year-old body. Minus the (for now) nonexistent wrinkles and graying hair, my body seemed older because of an accumulation of toxins, unprocessed nutrients, and lazy life decisions. To bring my body down to its ideal metabolic state, I went through a 10day detox and a 30-day cleanse in which I took a truckload of daily supplements and overhauled my menu at home and at work.

The medical aspect just wasn’t sustainable for my lifestyle, though. I had to drink some fat-burning shake before every meal and honestly, who brings a blender to work? So I got myself off the supplements and maintained these three rules for maintaining my metabolic rate.

The 4-4-12 rule Those are the number of hours I need to keep in between my full meals. I take a full breakfast—no, coffee is not, in fact, a full meal—and wait four hours until lunch.

After I’ve had lunch, I wait at least four hours or more before I can have dinner. This ensures my body can digest every meal as fully as possible before I eat more food. It’s not as intensive as, say, intermittent fasting periods, which is great for me because I can get hangry.

The power 3 plate Remember when they taught us “Go, grow, and glow” back in elementary? It’s real. For every meal, the body needs a good proportion of protein, fat, vegetables, and complex carbohydrates. My carb-loving nature made giving up white rice and real pasta a trying sacrifice, but there are more than tolerable options: basmati or low glycemic rice, whole grain pasta, quinoa, and whole-wheat bread.

Properly portioned meals To get the optimal amount of nutrients per meal, the body can only process so much protein, fat, and carbs. But there’s a way to balance these nutrients, and it’s fairly easy to remember, just like the back of your hand. Or rather, the front. A serving of carbs should be around the size of your palm, protein the size of your fist, fat the size of your thumb, and, the biggest bonus, unlimited vegetables. Don’t get me wrong: green was not my favorite color to see on a plate. But after Pinterest-lurking and opening the plethora of cookbooks on our shelves, my family and I have found ways to eat our veggies without hating them.

Overall, resetting one’s metabolism is a lifestyle change. The greatest thing about it is that it’s sustainable and, more importantly, totally workable. It feels gratifying to be able to sit at a restaurant without having to restrict my orders because once a week, I’m able to treat myself to what I call the “cheat-all-youcan” meal, which is definitely something to look forward to.

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WEAVING GROUND Anatomizing the Philippines’ rich tradition of textile TEXT BEA CELDRAN

PHOTOGRAPHY PATRICK SEGOVIA

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FEAT URE The Patadyong is made using a wooden handloom called tiral or habulan.

In a village in the mountain province of Ifugao, a group of weavers has taken the initiative to revive the dying art of weaving. And all around the country, similar initiatives have been blossoming along with the revival of Philippine cotton. In the process, however, sacred textiles are sometimes used inappropriately as bed covers and even in footwear.

With the help of HABI, The Philippine Textile Council, we identify some indigenous textiles that are making their way from preHispanic weaves to contemporary fashion and design.

Ikat Origin: Ifugao province A resist-dyeing technique is applied to the cotton yarns prior to weaving the fabric. The yarn is wrapped in bundles and dyed, thus the bound fabric creates a dye pattern. Through the dyeing process, the design of the weave is already predetermined before it is introduced to the loom—painstaking effort to untrained hands. A mix of indigenous plants is used as natural dyes, boiled until the desired color of black or gray is achieved. The ever-popular Kinuttiyan design is supposedly woven only for death rituals.

Patadyong Origin: Negros A type of hablon (Ilonggo term for “woven material”), it resembles the Mindanao malong because of its tubular style that allows it to be worn a number of ways. The weave is done by interlacing different colored threads through a wooden handloom called tiral or habulan. The weave comes in either a plaid or checked design.

An Ifugao weave featuring the Kinuttiyan design, woven exclusively for death rituals

In a village in the mountain province of Ifugao, a group has taken the initiative to revive the dying art of weaving.

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All around the country, similar initiatives have been blossoming along with the revival of Philippine cotton. In the process, however, sacred textiles are sometimes used inappropriately as bed covers and even in footwear.

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Yakan Origin: Basilan The Yakan community based in Basilan has settled in Zamboanga to escape the conflict in their hometown. Their intricate weaving uses a back strap loom and features various designs representative of nature and based on Islamic sacred geometry.

Peneh pitumpuh Under the roster of Yakan weaves is the complicated peneh pitumpuh. Literally translating to “70 designs/patterns,� the weave was originally reserved for aristocrats and considered the most intricate. Only an expert can weave this tapestry, which includes all 70 designs within one meter of cloth featuring the kadjang (fairy wings) or kabba kabba (butterfly).

Sinaluan Another style by the Yakan community is their sinaluan weave, which is more commonly worn among the group. It flaunts a striped pattern that represents bamboo stalks and nature. The traditional fabric is used as clothing, mostly as pants for men and women.

See more on Nolisoli.ph.

Swatches of various indigenous weaves by the Yakan community. Sinaluan weaves are characterized by their multi-colored stripes while the more geometrical patterns are reserved for their aristocrats including the most intricate, the peneh pitumpuh.

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METALLIC MOMENT

Reimagine your Christmas dinners with a mood-setting tablescape

1. Take the traditional red

and green palette up a notch by adding more metallic pieces.

2. Place Christmas ornaments

and foliage like acorns on your dinner table for a more festive feel.

3. Match simple tableware

with intricate pieces for an elegant place setting.

4. Add a miniature Christmas

tree and fairy lights in a glass jar to serve as the focal point of your dinner table.

For Christmas dĂŠcor items that are perfect for your home and holiday styling and tablescaping ideas, visit The SM Store or go to www.smhome.ph/christmas2017.

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LOCAL HABIT

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The change in season calls for a fresh wave of objects STYLING EDRIC DELA ROSA AND DANICA CONDEZ PHOTOGRAPHY PATRICK SEGOVIA

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1. Ilog Maria hand soap, P195, Tropa Store 2. Leather visor, P6,500, Tropa Store 3. Estela high handle mug, P1,750, Abacá 4. Tapuey, P400, Ritual 5. Traveller’s mist, P350, Ritual 6. Tincture of guava, P300, Ritual 7. Recycled plastic mat, Halo Halo

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8. Bag, Zacarias, P15,600, Aphro Living 9. Coffee and creamer set, P5,200, Aleth Ocampo, Aphro Living 10. Bag, Zacarias, P16,000, Aphro Living 11. T’nalak weave, P1,300/meter, The Manila Collectible Co.

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OPEN ROAD

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Jericho Rosales is a free man whenever he’s zooming down the freeway TEXT OLIVIA SYLVIA ESTRADA PHOTOGRAPHY JAKE VERZOSA

Jericho Rosales hardly needs an introduction.

But here we are getting to know him once more, this time as he talks about his passion for biking. What started out as something that piqued his fascination turned into an advocacy. After half a day’s shoot, he talked animatedly about the Brap Pack, his group of friends whom he rides with and how they promote road safety and caution. But in between serious moments, he mixes in a bit of humor. “It’s the sound of the bike. Brap.

Brap. Brap. It’s all we seem to do.”

The biker identity, though something that’s always been with him through his father’s influence, has also given him anonymity. On our way back to Manila, we managed to catch up with Jericho at a gas station, full helmet and mask on. He’s just another person on a journey back home. No one stops him for a selfie and there’s no need to be too conscious about his environment or his status. Just like everyone else, he’s just another person on a motorcycle, making his way around the chaos.

How did you fall in love with motorcycles?

When I was little, my parents gave me a motorcycle toy. It was in die-cast metal and had a key that you would pull [so it would run.] Basically, that’s when I started becoming fascinated with motorcycles. I was an imaginative and creative child, so as

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a grown-up, [riding what is practically] a wearing a helmet and a mask, and even rocket and having my own license [to ride it] though you’re out there, people don’t know it’s you [underneath the protective gear]. are amazing.

Just having that feeling that nobody knows Why does biking mean more than just who you are and you’re free to move like a normal person is great. Nobody gives you transportation for anyone who rides?

Any ride transports you not just to any false respect. But with motorcycling, you’re location but to a different state of mind, a just like the others. There’s none of that different perspective, a different condition. crazy adoration or starstruck factor. You’re [On a motorcycle,] you’re one with your just a normal person when you’re on a bike. surroundings. You feel the natural condition of your surroundings. You hear sounds and Why is it still important for you to have you get closer to people. Motorcycling is nice this sense of yourself outside showbiz? because even if it’s a single-seater or [even Everyone should feel they are special and if you’re just alone on your bike], it brings unique, so you shouldn’t feel as if you’re people together because of the experience it extra special—that’s what the bike gives me. If something goes wrong with the bike, gives every rider.

I pull over myself. Something goes wrong What’s the best thing about getting on with traffic, I’m stuck with everyone else on the road. It’s a great equalizer. [When you’re your bike and going on a trip?

The small freedom, definitely. You are on a bike,] you’re living in the moment. I

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“If something goes wrong with the bike, I pull over myself. Something goes wrong with traffic, I’m stuck with everyone else on the road. It’s a great equalizer.’’

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even think riding is some sort of mediation [that flows] outward. It makes me aware of my surroundings—conscious and aware.

Isn’t that some sort of meditation?

What did you learn from that long trip?

That you have to prepare for every ride, physically and mentally. It took 72 hours and 1,200 kilometers. It was three days long and we had just three to four hours of sleep.

On the way back, somewhere in Nueva Ejica, I started palpitating. I still had 100 kilometers to go, but I had to stop and let the boys go ahead. But stuff like that gives you an idea of your capabilities.

STYLING DAVID MILAN GROOMING EJ CARO

“When you’re popular, you get a [free] pass all the time, and some people abuse that pass.

But with motorcycling, you’re just like the others.”

You did a tribute ride recently for your dad. Tell us why you did it.

I was going through his photographs and then I saw a picture of him, riding down the San Juanico Bridge. I told myself, I will replicate this photograph. It was something I needed to do, not necessarily to feel closer to him, but definitely I felt as if he were close [during the ride]. It helped me come to terms with the fact that he’s gone. I think that was my way of mourning and my way of release. It helped me understand what kind of person he was [and why he loved adventure]. It helped me understand myself [better].

Why do motorcycle bikers identify as more than just motorists?

Because there is a sense of always conquering something aside from traffic. A car driver [uses a car] more for utility. But with a rider, there’s a sense of fulfillment in being able to balance. There is some sort of excitement when you ride a bike, and also when you interact with people. There’s always a story to tell.

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IN COOPERATION WITH LOYOLA GRAND VILLAS HOMEOWNERS ASSOCIATION

SPECIAL FEAT URE Newly added stores in Eastwood City Clockwise from left: Tim Hortons, Marketplace by Rustans, Yakitori Nanbantei, and Kodanda

ON THE RADAR See what’s been buzzing in Eastwood City TEXT SHARM DE SAN JOSE

Striking a balance between work and pleasure is important to maintain a healthy lifestyle. Considering all the stress and fatigue one experiences from the daily grind, it’s best to have a place to unwind. Surrounded by corporate offices and commercial buildings is the heart of Manila’s shopping and leisure capital.

Often described as the country’s first cyberpark, Eastwood City has become the place where people come to work in the day and play at night.

More than a business hub, Eastwood City is a neighborhood.

It’s a community of officegoers and residents, and is home to a number of commercial buildings and recreational establishments.

The place is continuously growing and expanding as more people frequent the area. Adding to the current roster of leisure venues, here are some of the things to try and watch out for in Eastwood.

Sweet and delectable New additions to the café and dessert scene are Tim Hortons and Blk 513. Canada’s best loved coffee chain is unlike any other in the metro, offering delicious brew and affordable meal combinations that can take you from breakfast to afternoon meetings. Giving an innovative take on the frozen yogurt craze is Blk 513. Their charcoalinfused yogurt elevates the cold confection to even healthier heights with added benefits such as anti-aging and anti-bloating. Want something extra? Choose from a wide variety of toppings.

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Grub hub Giving convenience to residents’ meal preparations and dining preferences are Marketplace by Rustans, Yakitori Nanbantei, and 80 Queens. A supermarket filled with top of the line merchandise, premium artisanal food, and high quality cuts is what gives people a reason to stop and shop at Marketplace by Rustans. If you fancy a nice sit-down meal at a restaurant, Yakitori Nanbantei is the place to try out. This Japanese concept restaurant specializes in the art of kushiyaki or skewered/grilled meats, and is a first in Quezon City. For a more laid-back dining experience, 80 Queens is an easy choice. From the creators of Blk 513 comes another healthy affair: 80 Queens serves nachos infused with activated charcoal and eye-catching beet root fries.

Relax and recreations Fill your weekends with relaxing activities like a pampering session at Wink or embrace the artist in you by trying out some of the workshops at Mosaic by the Creek. A bonafide expert on painless and safe hair removal and skin whitening technology, Wink lets you achieve that perfect, smooth, and fuss-free skin from head to toe. Going for a more artistic route, Mosaic by the Creek gives you a unique and creative outlet to relieve stress. Here, guests can tap their inner artists and create colorful mosaic masterpieces.

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SPECIAL FEAT URE

For those who are more into the physical kind of destressing, Kidzoona and Kodanda are cool options to check out. Trying out a new sport like archery at Kodanda might lead to a new hobby.

Everyone is welcome, whether professionals or enthusiasts.

Guests are encouraged to try out the low-intensity activity that can sharpen one’s coordination and aim, while developing

precision and balance. While big kids try their hand at archery, little ones can pass the time and enjoy an unforgettable playdate at Kidzoona. Here, kids can sharpen their motor and social skills while playing in a deep inflatable slide-and-ball pool. They can also let their imaginations run wild while creating Lego-like structures and finding their way around an impressive mini city.

To know more about Eastwood City and other Megaworld Lifestyle Malls, visit their website at http://www.megaworldlifestylemalls.com or call 709-9888

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EATS

Clockwise from right: Sticky rice with mango; Red curry, butter garlic shrimp, sweet and spicy chicken with basil, pad seuw; Doon’s open kitchen

THE SPICE ROUTE

Get your Thai fix from a neighborhood resto in the side streets of Manila TEXT ALYOSHA J. ROBILLOS PHOTOGRAPHY NICCOLLO SANTOS AND MANU FERNANDO

They say second time’s the charm, and it proves true for Jun Puno, owner of Doon, a little Thai restaurant hidden in the side streets of Malate.

“It wasn’t supposed to be a Thai restaurant, but when we started serving Thai cuisine, people liked it. Customers preferred it to the lutong bahay we initially served,” he says.

Doon isn’t Puno’s first Thai restaurant. In 2014, he had to close a four-year-old Thai joint he had established in a residential village in Parañaque.

There, he had a cook who was half Thai. With a little help from the internet and his former cook, Puno had mastered the fragrant, tangy flavors of Thai cuisine. These distinct flavors are now the heart of Doon.

Puno takes his dishes’ authenticity seriously; all sauces and pastes used in Doon are made from scratch, from fish sauce to tamarind paste. Even the milk tea is made from brewed

tea leaves straight from Thailand. “You cannot make Thai food without Thai sauce made from scratch. You cannot prepare Thai food without Thai ingredients.”

And by growing his own produce, among them kaffir lime and galangal, Puno is able to offer herb-heavy Thai dishes at student-friendly prices—apt, too, since Doon is a just a few blocks away from Taft Avenue’s bustling university zone.

They have the favorites, tom yum, pad thai, and sweet sticky rice. They also offer fusion rice meals with a choice of barbecued chicken or pork ribs.

After all, at the end of the day, Doon doesn’t discriminate and stays true to what it aims to be: your no-fuss neighborhood Thai resto with “good food and good intentions.”

“That’s why the slogan of Doon is ‘A Plate of Faith.’”

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EATS

Clockwise from left: Doon serves its tom yum in a metal pot fired by charcoal to keep the soup warm; pad seuw; catfish salad

Doon. 936 Dolores St., Malate, Manila City. 522-4597

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RECIPE

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RECIPE

HAVE YOUR FILL

A seafood dish stuffed with an unlikely ingredient TEXT REGINA NEWPORT PHOTOGRAPHY PAOLO ANTONIO VALENZUELA STYLING TINA CONCEPCION DIAZ FROM THE BOOK COCONUT KITCHEN

SQUID STUFFED WITH SPINACH AND HEART OF PALM (UBOD) INGREDIENTS

3 cups packed fresh spinach leaves, tough stems removed 1 tbsp. coconut oil 1 tsp. finely minced garlic 1/4 cup finely minced onion 1 cup diced fresh hearts of palm (ubod) 11/2 cups chopped shrimp 2 egg whites 1 tbsp. minced parsley 10 to 12 medium-sized squids, cleaned, peeled, tentacles removed and cavity emptied 2 tbsp. coconut oil 1 tbsp. finely minced garlic 1/4 cup finely minced onions 2 tbsp. minced ginger 1 tsp. fish sauce (patis) 11/2 cups coconut milk 1 tsp. chili powder Salt and freshly ground pepper to taste

PROCEDURE

1. Plunge the spinach into salted boiling water for 1 minute.

Immediately rinse in cold water and squeeze out water. Chop and set aside.

2. To make the filling, heat the oil and fry the garlic until golden. Add onions and stir for about 4 minutes until soft.

Add the hearts of palm, chopped spinach, and 1 cup of the shrimp. Toss until cooked through, for about 2 to 3 minutes.

Season with salt and pepper. Transfer to a bowl and let cool.

3. Combine the remaining 1/2 cup shrimp, egg whites, and parsley in a blender, and purée into a paste. Add to the cooked shrimp filling, and mix well.

4. Stuff the squid with the filling. Set aside any leftover filling.

5. In a sauté pan, heat oil and fry the squids until golden brown, about 2 minutes on each side. Transfer to a plate and keep warm.

6. To make the sauce, remove most of the oil from the pan except for 1 tbsp. Reheat oil, add garlic, and toss until golden. Add onion and ginger and stir for about 4 minutes until soft. Add fish sauce and leftover filling and stir until cooked through, for about 2 minutes. Add coconut milk, and constantly stir the mixture until it starts to boil. Reduce to a simmer, stir in chili powder, and add the stuffed squid. Cover the pan and let simmer for 10 minutes, stirring occasionally.

Season as needed.

7. Transfer squid onto a plate. Slice each squid into two to four round pieces and serve.

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T HE GET

NATURAL APPEAL

A sculptural jewelry designer turns to creepy crawlies for aesthetic inspiration TEXT ALYOSHA J. ROBILLOS PHOTOGRAPHY NICCOLLO SANTOS

Molten silver and, on occasion, liquid gold take the shape of arthropods and reptiles in designer Helena Alegre’s distinct brand of wearable art.

Seen in various states of arrest on the polished surfaces of semi-precious stones are beetles, dragonflies, wasps, and lizards, among other creatures that buzz, flutter, and crawl. Alegre’s choice of subject is perhaps what makes her sculptural jewelry striking.

With the hands of a seasoned silversmith and the heart of a frustrated entomologist, she turns into magical representations of the animal kingdom what may otherwise be deemed as unsightly or odd.

“I love beetles more than any other insect.

In ancient history, they represent new life, rebirth, and reincarnation,” explains

Alegre. Like a true coleopterist, she cites the mighty Dynastes Hercules and Goliathus Goliatus as her favorites.

No two pieces bear the same likeness.

Alegre hammers, scrapes, chisels, and carves away in her workshop until the precious metals take their final form.

She makes sure that 75 to 85 percent of her materials are sourced locally. Alegre also collaborates with the Department of Trade and Industry and employs Bicolano artisans, jewelry makers, and blacksmiths as a way of giving back to the community.

The jewelry designer is also known for creating modern tambourine necklaces with intricate filigrees—a tribute to the heritage of Camarines Norte, which to her is home.

Helena Alegre. Instagram.com/helenaalegresculpturaljewelry. 0998-5664715

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