Northern Living: 2017 December by Hinge Inquirer Publications

December 2017 Volume 12 | Issue 04

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CONT ENTS 20 COVER STORY Serious Studio on finding joy in their creative process

14 SPACE A co-working space in Kapitolyo

Cover design by Serious Studio 28 EATS This Instagramworthy all-day breakfast place lets you learn latte art

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A roundtable of professional carolers on the holiday tradition

32 RECIPE Alaminos longganisa in a rich ragout

10 HEALTH

36 THE GET

Three simple rules to prevent overeating this season

Slow down

A booze-filled bundt cake for merry times ahead

EDITOR’S NOTE

The Japanese are so used to overworking themselves to death, they even have a term for it: karōshi. The deaths caused by punishingly long hours have us reflecting on our own work-life balance. With the holiday season, there is daunting tension to meet deadlines before the long break, and sometimes even having to work through it. This month, we offer a different type of merriment for the holidays: one that suggests reflection and disconnection. On the cover, millennial

creative company Serious Studio teaches us the importance of extended breaks for the mind. Inside, we go through the gift options of cultural advocates with sustainability in mind, tour an unexpected space for those with adventure in their soul, look at the evolution of caroling, and give you tips on how to curb the bloat of holiday feasting. This month, do your mind a favor and slow down a bit. Harness whatever creativity you can before facing the new year.

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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. We’d love to hear from you. Email us at nolisoli@hinge.ph. For advertising, email sales@hinge.ph. This magazine was printed responsibly using recycled papers with biodegradable inks.

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CONTRIBUTORS WRITERS JOSCEPHINE GOMEZ, GRAI ALVAR PHOTOGRAPHERS REDGE HAWANG PAOLO ANTONIO VALENZUELA ILLUSTRATORS MARK MAGNAYE HAIR & MAKEUP BULLET REYES, APPLE FARAON COPY EDITOR SEPTEMBER GRACE MAHINO PROOFREADER ERIC NICOLE SALTA EDITORIAL CONSULTANT RIA FRANCISCO-PRIETO

Anthea Reyes, Editorial Assistant

Fuji GS645 Medium Format Film Camera

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

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 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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HOLIDAY HYMNS Experts give their two cents on the tradition of caroling TEXT JOSCEPHINE GOMEZ ILLUSTRATION MARK MAGNAYE

The month-long celebration of Christmas in the Philippines is highlighted by the singing of carols, hymns, and folk tunes, especially after misa de gallo or the midnight mass. Caroling began as the group singing of villancicos in Spain, and as a Spanish colony for 333 years, the Philippines eventually took it on as its own tradition. Carolers may be neighborhood kids singing at the gate or doorstep of a house, or professional groups “contracted” or hired to sing in private residences or in public places. As far as any Filipino generation could remember, caroling was simplified by going house to house without prior notice where belting kids would be given coins and bills by the homeowners. “When I was in the University of the Philippines (UP) in

the early ’80s, our choir would go caroling at chosen residences, [mostly of the affluent,] though letters would be properly sent to them beforehand,” says mezzo-soprano Maricris Joaquin. They would be given either cash or a check, and it was common for the homeowners to prepare dinner or snacks. “When I conducted the Ateneo de Manila University Glee Club, we would write letters to prominent alumni for permission to carol in their homes. We would prepare 15 to 20 minutes of standard repertoire: Hark the Herald, How the Bells Ring, Deck the Halls. We also sang Filipino Christmas songs like Pasko Na Naman, Diwa ng Pasko, then end with Simbang Gabi. We’d bring our minus ones, at first, analog and then, digital,” says international composer and conductor Joel Navarro. The choir raked in a lot

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of money—up to the hundreds of thousands. three-part program where Christmas carols And in a span of 30 years, caroling has are featured in the end. The first part consists taken many forms—no longer the usual visits of more familiar pieces; the second part, a by small ensembles to houses, or busking more experimental repertoire; then I close along street corners in snowy weather, with an almost participatory repertoire, ‘yung puwedeng sabayan,” which is still being done says Roldan. in the USA. Now, it can be serious business. Caroling as good will In the Philippines, But caroling has caroling is imagined as But caroling has evolved, evolved, from its quickkids with their tansan from its quick-cash cash rackets by street tambourines and the carols rackets by street kids to abbreviated whenever benevolent acts of good kids to benevolent acts they get shooed away; will. “I remember going of good will. street urchins who keep to a government hospital returning if you give them for children in Manila some treats. with some friends to sing. It was organized by the late stage and film director Behn Cervantes. Caroling as good business According to composer and conductor In that case, we did not ask for money. Benjamin Filippone, there are professional Instead, we shared our songs with the sick groups and there are larger volunteer groups and lonely,” says Joaquin, “Sometimes the with paid professionals. Some church choirs carolers would prepare a script, like what the have paid singers, too. “There’s also what officers of the UP College of Music Alumni is called a flash mob where a group goes Association did in 2010. The script was to a crowded place like a department store about Christ’s nativity and had a narrative or a train station and starts singing among and songs.” Despite having gone through everyone as a surprise. It’s often spontaneous, century after century, caroling in the unless it’s a choir that organizes caroling Philippines has not faded and continues to grow—from neighborhood kids looking to events,” he notes. Even if you are paying, do expect the choir make a quick buck to pros who can actually to stick to a repertoire. “I usually insist on a demand a price.

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SPECIAL FEAT URE

A LIFE WELL-LIVED Filinvest Mimosa+ Leisure City elevates the value of life giving importance to the balance of work and play

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SPECIAL FEAT URE A new masterplanned community is now adding something beautiful to Clark Mimosa, a well-loved destination for its rich heritage. Filinvest breathes new life to Clark Mimosa as it transforms Mimosa+ Leisure City, formerly Mimosa Leisure Estate, into a premier leisure and business destination in the North. Sitting on a 201-hectare expanse, Filinvest Mimosa+ is geared to elevate the business, tourism, and real estate industry in Pampanga. With Filinvest’s extensive expertise in largescale developments, such as the Filinvest City in Alabang and City Di Mare in Cebu, Mimosa+ is envisioned to become an integrated, balanced, and eco-centric masterplanned township that focuses on four components: leisure, business, residential, and nature. “We envision a leisure metropolis that is very much nature-inspired. We want it to be the top of mind destination for tourism and commerce in Clark and in the North,” says Filinvest executive vice president Catherine Ilagan. “Leveraging on the experience of Filinvest, you can expect

Mimosa+ to be nothing less than the very best, with features, amenities, and infrastructure that’s simply world-class.” FilinvesMimosa+ aims to be the choice home away from home in the North. Quest Hotel and Conference Center-Clark, one of the fastrising local hotel chains in the country, provides well-appointed hotel facilities and amenities with unparalleled service for long staying guests and weekenders. The 150-hectare Mimosa Golf Course, which has played host to a number of prestigious tournaments, is among the elements that draw a steady stream of guests and players of varying skillsets. This golf course serves as the centerpiece of the township. Filinvest Mimosa+ also seeks to provide investors and entrepreneurs a setting where they can grow and expand their business with its prime location in the Clark Freeport Zone. Come 2018, two buildings in the Mimosa Business Park will be home to BPOs and other companies and with its rich, natural surroundings, Filinvest

Filinvest Mimosa+ Leisure City is envisioned to be the top leisure and business destination in Clark, Pampanga.

Actual photo of Quest Hotel's refurbished lobby

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Artist's perspective of Filinvest Mimosa+ Leisure City's The Filinvest Group ensures that Mimosa+ Leisure City lifestyle strip harmoniusly coexists with its natural environs.

Mimosa+ is sure to offer a conducive setting for corporate offices. To further make Filinvest Mimosa+ a premium lifestyle destination, the development of a hub for shopping, dining, and events is underway. A lifestyle mall will be home to some of the best retail stores and restaurants in a natureinspired and al fresco setting. Mimosa+ will also have its own Event Grounds, which will be a sprawling venue for some of the most popular concerts and biggest events. As a business hub, Filinvest Mimosa+ will provide investors and entrepreneurs a location to grow and expand their business. As with any other Filinvest development, Filinvest Mimosa+ coexists with lush greeneries and verdant flora within the area. With this, it

will have functional green spaces such as nature parks, safe and wide pedestrian paths, and biking zones. At the heart of it all is the beautifully landscaped Acacia Park, which will serve as a nature sanctuary for residents and guests. In Mimosa+, Filinvest is creating a township that encourages community engagements where inspired outdoor living is at its heart. This modern living and more will soon be relished at Filinvest Mimosa+ Leisure City. “Filinvest pioneers in developing successful mixed-use urban communities, and we look forward to unveiling the enhanced Filinvest Mimosa+,” shares Ilagan. “With this groundbreaking project, we are hoping to change the tourism landscape in Central Luzon.”

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The 150-hectare Mimosa Golf Course at Filinvest Mimosa+ Leisure City has played host to a number of prestigious tournaments.

Artist's perspective of Filinvest Mimosa+ Leisure City

To learn more about the many exciting things that Filinvest Mimosa+ has to offer along with all coming developments, visit its website at www.mimosaplus.com.ph.

Filinvest Mimosa+ Leisure City takes pride in the newly renovated Quest Hotel where guests can take a break from the busy city life.

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HEALT H

and stores excess sugar directly in the body as fat. Choosing low glycemic foods like vegetables, eggs, Greek yogurt, nuts, and organic meats will stabilize your appetite and satiate hunger for longer periods of time. Plus, you don’t experience the nasty sugar crash that results in irritability and lethargy. Don’t starve yourself It has become second nature to deprive ourselves of food when we know that a feast awaits us later—a common way of readying the stomach for the amount and variety of food we’d be taking in. However, starving yourself pre-party does more damage than good, as hunger pangs push you to overcompensate later, causing you to overeat. Rather than starving yourself, have a protein snack to get you through the hours before BLOAT BEGONE your holiday gathering. A banana-peanut How to feast mindfully this holiday season butter smoothie, some low-sugar granola, TEXT BEA CELDRAN ILLUSTRATION DANICA CONDEZ an apple, a boiled egg, or even a handful of unsalted popcorn could stabilize your hunger It’s that dreaded time of the year when we and help pace your eating, saving you a lot bid goodbye to fitness goals begrudgingly of digestive and hormonal problems. made at the start of the season. Even though we live in a tropical country, the drop in Eat like a bird temperature during the holiday season is My mother once asked a very slim undeniable—it’s like a signal to the body to septuagenarian how she retains her figure, crave warmth in comfort food. and she replied, “I eat like a bird.” More often Before we start rejecting all the invitations than not, when faced with a spread of various to holiday dinners and their accompanying dishes, our all too human tendency is to try calorie-laden spreads, know that there are everything. In buffets especially, diners will ways to prevent overeating and to stave off fill their plates almost to spilling, which leads the feeling of bloatedness that comes after. not only to overeating but also to food waste. To avoid this, choose to enjoy dishes that you Choose whole foods hardly get to eat on a daily basis, and serve Practice self-control when it comes to refined yourself only small amounts. Better yet, go carbohydrates. Consuming high glycemic for the healthiest foods, like salads, veggies, foods, a.k.a. those with high sugar content, and grilled meats. This way, you could have spikes your body’s insulin, which is the little bites of everything that will satiate your hormone that balances blood glucose levels palate and satisfy your hunger.

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WISH LIST Gift ideas that keep on giving

TEXT BEA CELDRAN

ILLUSTRATION LEE CACES

The holiday rush frequently summons childhood memories of my mother dashing off to join the crowds in Divisoria to buy our Christmas presents. There were even a few years when she would take me along with her and I would see garish representations of my favorite cartoon characters decorating the stalls in 168 Mall. We would buy items in wholesale, of course, mostly gifts that bore cheap plastic casings and were made in bulk in China. Unsurprisingly, anything that involved electric wiring never lasted more than a couple of months.

Kalsada coffee

Now that I’m older and wiser, braving Divisoria during the holiday season is out of the question. And given the currently highlighted mindset to save the Earth in our own little way, why not give the gift of sustainability to your loved ones instead, and maybe even spark change in their lifestyles? A few of today’s names in the green and creative fields share the eco-friendly gifts they’d give their loved ones this Christmas, and may their wish lists inspire the rest of us to follow suit.

Julia Nebrija, urban planner “Kalsada coffee. The company supports local farmers and does all the roasting and packaging in the country [where the coffee farms are]. This season, Kalsada has a special collaboration with Filipino artist Dex Fernandez, and the Kalsada Koffee Junkie Klub art can make a gift extra special. These treats and more can be found at The HUB in Escolta.”

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"Ifugao brass, because there are only five families left that do the casting..."

Charisse Aquino-Tugade, creative director Culturaid and The Manila Collectible Co. “Handwoven Maguindanaoan Inaul malongs. Buying them supports the newly formed weaving community of mothers that Culturaid is supporting in Maguindanao, where they use 100 percent cotton. Ifugao brass, because there are only five families left that do brass casting, and also to raise funds for our Ifugao hut project, where old huts can be restored by the local community for sustainable tourism purposes. Finally, Maranao mother of pearl inlay chargers, in support of our community in Tugaya. We’re doing the first cultural mapping in that area and artisans need help in marketing their products.”

Ifugao brass

Coconut oil

Carlos Celdran, executive director Manila Biennale 2018 “Coconut oil. It’s the product of an industry we should support. It’s good for you and it’s a gift that one may not necessarily think of giving to themselves.”

Maguindanaoan Inaul malong

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SPACE

ADVENTURE AT REST A Kapitolyo co-working space believes in the power of motion in making connections TEXT ANTHEA REYES

PHOTOGRAPHY PATRICK SEGOVIA

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SPACE The interiors are a mix of Flotsam and Jetsam’s bright colors and industrial accents for a more productive vibe.

“When

you come here, we want you to forget about everything and just think about what you want to do in life, where you want to go, what you want to be.”

Step into STKD Zeppelin and be welcomed by a lounge area decorated with fullsized surfboards, a bike, and motorcycle paraphernalia. Turn a corner and set your eyes on antique diving helmets hanging over dark leather couches and steampunk sculptures. Look the other way and behold a charming Parisian kitchenette with sky blue cabinet doors and bright orange accents. This new coworking space in Kapitolyo has so much going on in one room, it almost gives you whiplash. But there is rhyme and reason to this seemingly disjointed madness.

The co-working space on Bristol St. is part of the MotoSurf lifestyle brand Stoked’s fourpart compound, which was envisioned to give customers, old and new, a more holistic experience of their brand. The compound consists of the Stoked retail store; the Caférista; a motorcycle garage; and, of course, the STKD Zeppelin. The purpose of the first three areas of the compound is to encourage people to spend time with Stoked: to get them to know the brand and to show them their builders and artisans in action. STKD Zeppelin, then, conveys the fantasy of the brand to visitors.

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SKYCABLE

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SPACE The dark leather couches, antique diving helmets, and other funiture found in STKD Zeppelin were all purchased from Taiwan.

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The fantasy? One of never-ending motion and adventure. The seemingly disjointed themes of each corner of the room actually flow into each other. Each theme depicts what JV Borromeo and his co-owners, JJ Atencio of 8990 Holdings and Joncy Sumulong of Flotsam and Jetsam Hostel, believe the younger generation aspires for in life: traveling and enjoying life’s greatest pleasures. The motorcycles and the surfboard displays echo the feeling of freedom one gets from going out on a ride or catching the waves, and the owners believe that this illusion of motion, of the freedom to go after one’s greater goals in life, is what makes for a better, more efficient, and more creative “co-worker,” millennial or otherwise. “When you come here, we want you to forget about everything and just think about what you want to do in life, where you want to go, what you want to be.” As it turns out, the Zeppelin has attracted “co-workers” who want to be just about anything and everything. With the capacity to accommodate 100 persons, with 64 chairs and a couch, this co-working space sees the likes of start-up tech companies, freelance artists and writers, students, and so much more. With this odd mix of people, the co-working space also aims to cultivate community, a network that will benefit both personal and business needs. Borromeo proudly claims that he basically wants to build the physical version of the social network through this co-working space. “So it’s a place where we can meet and talk to people.” Zeppelin’s marketing manager Des Santos uses a metaphor to illustrate further the team’s vision: “Like a rubber band, [the client’s network] will expand and expand as the coworkers grow in number. [It’s about] widening your network. And it’s not a one-time business sort of connection.” It’s quite unlike what you would get on digital social media.

The art pieces are from Atencio’s personal collection while the motorbike parts are from JV’s garage.

Perhaps Zeppelin is a reminder of the working man and woman’s need for a personal narrative. It reminds us how vital it is for a person to believe themselves the hero of their own story-one filled with interesting identities and breathtaking sceneries. STKD Zepppelin. 11 Brixton, Kapitolyo, Pasig City. 0926-6565714

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COV ER STORY

REVOLUTIONARY AESTHETIC

This millennial-run design and branding company is spreading the joy of good design TEXT ALYOSHA J. ROBILLOS PHOTOGRAPHY REDGE HAWANG AND EDRIC DELA ROSA

This Christmas spread designed by Serious Studio features an outline of the human eye, a symbol that reminds members of the design studio to keep their eyes wide open for opportunities that will push the boundaries of conventional design.

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COV ER STORY The trio behind Serious Studio: Deane MiguelCruz, Kookie Santos, and Lester Cruz

The narrow hallway leads us to a frosted glass door with an outline of the human eye plastered on it. We see little movement from the outside, no chatter or flurry of activity, but the faint click-clacking of computer equipment suggests people inside are busy at work. “We’re called Serious Studio because when we were starting out, no one took us seriously,” quips Lester Cruz, who, in 2012, founded a design and brand solutions company with his then-girlfriend Deane Miguel-Cruz. They were fresh out of college and had no idea they were plunging headfirst into their big break as the country’s new breed of creatives. “Clients always got thrown off by how young we looked, to the point that we actually made an effort to power dress for meetings.” Fast forward to 2017, the couple-now married in their mid-20s-runs Serious Studio, a branding and design boutique turning heads here and abroad, with business partner Kookie Santos, who is even younger than the Cruzes. The rest of the team are millennials, too; their humble tworoom office in Ortigas looks as if it’s a space assigned to interns. For those who need an introduction, Serious Studio is the company behind the

identities of good-looking brands such as the bar Yes Please, auction house Casa de Memoria, adult toy shop Ilya, restaurants 12/10 and The Girl and The Bull, lifestyle store Satchmi, and 375°, a loaded fries shop in Hell Square, New York. “We just churned out work and people really liked it, and they told their friends. It was really just as organic as that. As long you put good work out there and you’re sincere about it, the right people will find you somehow,” Deane says. Although the pair knew the venture would be a huge risk, it was something they knew they had to try. Being young wasn’t a setback. Rather, it gave them drive: should the business fail, they’d have time for damage control. As Deane puts it, “It was a good time to make mistakes.” But the business didn’t fail. And Serious Studio would later prove that it was no mistake at all. In fact, they’re transferring to a bigger office to accommodate their growing team. Of course the House of Serious, as they fondly call it, also came across a few speed bumps on the road to establishing their brand. Years back, they were commissioned by a big company and after weeks of unlimited revisions and pushing pixels, it was finally

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COV ER STORY

“I understand that they have their own lives. Serious Studio isn’t their life and I completely respect that.” time to reap the fruits of their labor. “When they saw what they had to pay for our services, one of them told us, ‘I don’t get why you guys are charging that much. It’s not like what you do requires technical skill,’” Deane says, evidently more amused than annoyed. They learned their lesson and laid out some new ground rules. And they never worked with the same company again. But there were also moments when feedback proved they were on the right track. “We’ve made clients tear up out of joy. One client was so happy with our work, he wanted to fly us to New York.” Millennial appeal But to discover the secret behind Serious Studio’s success, one must first understand that design isn’t just a decorative notion. “The end result of every project is to make people feel,” Lester explains. There’s also the matter of gaining a client’s trust, on which the success or failure of the project depends. “[I]f a client doesn’t trust you, they’ll micromanage you to death and they’ll want you to completely follow their taste for design. It can be a good thing or a bad thing,” he says. To clients, it’s clear from the start that hiring Serious Studio means collaboration and not just one person deciding for the entire team— quite unlike older design studios and agencies. This practice is in line with one of Serious Studio’s goals: to build a creative economy and ecosystem of like-minded individuals who value good, genuine, meaningful design. After all, their trademarked mantra is “Make sense and look good.”

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Above: Deane, who is in charge of external affairs, marketing, and client relations; Left: Wrappers and gift cards designed by the Serious Studio team

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RESORT'S WORLD ADVERT

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COV ER STORY Kookie and Deane in their new space, which is still under renovation and is just a floor below their current office. “We’re lucky we didn’t have to look far and this time, we have bigger, wider windows.”

had their design made into an actual gravestone. One particular Valentine’s Day, the team spruced up some condoms by designing them. And on another random occasion, they announced on social media that they were giving away a rock for free. Now, they’re in the middle of producing Serious Studio merchandise, which is their way of furthering the spread of good design. And what better time to do so than the season to ‘deck the halls’ and ‘be jolly’? But how does one exactly have a merry millennial Christmas at the House of Serious? For starters, the studio implements an extended holiday shutdown and a mental health break. There’s also Christmastime team building, just because they’re a clingy bunch that’s “always coming up with reasons to hang out.” All those provisions were made to address Serious Studio’s admirable obsession with proper work-life balance that’s not just an on-paper memo. “It really started out as just the two of us doing what we wanted to do,” Deane concludes. “I would have never imagined this: an office with lots of people in it, me signing checks. That wasn’t exactly our picture of what was going to happen, but I’m thankful that now, it is.”

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MAKEUP APPLE FARAON HAIR BULLET REYES

There’s another secret to the studio’s success: the distinct heart and grit of millennials. “In the first place, Deane and Lester starting this fresh from college despite what people said was a very millennial thing to do. It was all about taking that leap,” Kookie muses, explaining that their generation’s need to constructively voice opinions helps a lot in the Serious way of doing things. That and an impeccable work ethic are what make Serious Studio a well-oiled machine. A typical day in the studio starts at 7:30 a.m. and ends at 4 p.m. for most of its employees. The reason for the early start is simple: If you begin earlier, then you can leave earlier, which means you can still have a life outside of work. “I understand that they have their own lives. Serious Studio isn’t their life and I completely respect that,” says Deane, who also mentioned that they are now looking into the possibility of working remotely. “Our being millennials and running a millennial workplace allow us to understand what they need. We adjust to find the common ground in everything.” The millennial way of thinking has also helped them foster a quirky, laid-back office culture. For Halloween this year, they held a “lapida-making” contest, and the winner

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COV ER STORY

“In the first place, Deane and Lester starting this fresh from college despite what people said was a very millenial thing to do. It was all about taking that leap.”

Above: Kookie, creative director; Right: In an industry filled with buzzwords, Serious Studio lives by a simple motto, “Make sense and look good,” which is their secret to creating brand loyalty.

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“We’re called Serious Studio because when we were starting out, no one took us seriously.”

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begins and never ends...

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ORTIGAS & CO. where the magic of Christmas begins and never ends...

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Terry Larrazabal Bike Festival December 10 The Bike Playground 9am - 5pm

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EATS Clockwise from right: Homemade cheesecake with candied lemon; a peek inside the dining space; pancakes topped with kiwi and banana, best paired with a latte

DAY BREAK

Latte art takes centerstage at Manna and Golde TEXT ALYOSHA J. ROBILLOS PHOTOGRAPHY DANICA CONDEZ

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EATS

It’s difficult to resist snapping a photo once you’re inside Manna and Golde, Quezon City’s latest addition to its slew of comfort food hubs. Its bright greens and yellows, the mix and match of mod chairs, geometrical wall and ceiling decor, and even an indoor jalousie window reminiscent of a grade school classroom make the restaurantcafe quite the Instagrammable space. “We decided to stick to light colors because it’s already common to see industrial or wooden interiors for cafes. I really wanted something inviting, something bright and homey,” explains Eirene Vernice Go, general manager and coowner of Manna and Golde. The restaurant is a family affair; Go put it up with her parents and her sister Valline, who is a chef. But being Instagram-worthy isn’t Manna and Golde’s only strong suit. With a menu developed by chef Valline and a café overseen by Eirene, a formally trained barista, the place offers breakfast favorites, comfort food, and coffee concoctions that aren’t run-of-the-mill. Their thick, fluffy pancakes with fruit are soft and moist on the inside and crunchy on the outside. The Autumn Roast Chicken—perfect for lunch—is marinated for 24 hours and coated with a signature glaze, which turns the chicken skin glassy and gives it a hint of sweetness. It’s served with chunky, savory gravy made from

scratch, yet another one of Manna and Golde’s best-kept secrets. A lighter alternative is the Nasi Lemak Porridge, the café-restaurant’s take on the Malay breakfast staple. Manna and Golde also offers a wide selection of drinks, from tea to cold-pressed juices to milkshakes, but they pride themselves in their coffee, which they themselves expertly roast. Their coffee is best paired with any of the cakes and pastries on display, all freshly baked in Manna and Golde’s commissary. For a refreshing pick-me-up, try the cold brew soda—it’s balanced and citrusy, and is significantly less acidic than your usual caffeine fix. If enjoying the brew still doesn’t satisfy your caffeine craving, maybe Manna and Golde’s coffee workshops will, where you can learn to make latte art or familiarize yourself with the joy of slow brewing. Cupping sessions also acquaint the palate with different varieties of coffee.

Left: Manna and Golde offers single origin coffee, which you can have brewed through several methods; Right: A fresh cup of joe is prepared via siphon.

Manna and Golde. G/F Apartment 20, Kamuning Rd., Quezon City. 0917-8062991

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RECIPE

REGIONAL RAGOUT

A festive plate for all meat-and-potato lovers RECIPE GRAI ALVARÂ PHOTOGRAPHY PATRICK SEGOVIA

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RECIPE

ALAMINOS LONGGANISA RAGOUT WITH MASHED ORANGE AND PURPLE SWEET POTATO

INGREDIENTS

500 g. skinless Alaminos longganisa or longganisang hubad 2 tbsp. olive oil 2 cups water 2 1/2 cups red wine 15 medium-sized ripe tomatoes, quartered, seeds removed 1/4 cup onion leek stalks, bias-cut 5 pcs. shallots, quartered 1/2 cup red bell pepper, julienned 5 tbsp. anise seeds 10 tbsp. dried rosemary 6 bay leaves 1/2 cup brown Bunashimeji mushroom 1 medium-sized carrot, Brunoise 1/4 tsp. salt Pepper 250 g. orange sweet potatoes, peeled, cut into huge cubes 250 g. purple sweet potatoes, peeled, cut into huge cubes 1/2 cup salted butter

PROCEDURE

1. Pour olive oil into a nonstick pot over medium heat. Once it starts to smoke, sautĂŠ tomatoes until soft. 2. Add shallots, onion leeks, red bell pepper, anise seeds, and dried rosemary, and sautĂŠ. 3. Pour water and add the skinless longganisa. Let it reduce for 15 minutes. 4. Pour wine, and add carrots, bay leaves, and salt. Let it stew for 30 to 45 minutes on low heat. 5. Add mushrooms and let it cook for 30 seconds. Season with pepper. 6. Put sweet potatoes in a large pot and cover with water. Boil for 30 minutes. 7. Drain water and transfer sweet potatoes into a bowl. 8. Melt butter in a saucepan. 9. Pour melted butter on sweet potatoes. Mix in the butter while continuously mashing the sweet potatoes.

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MKTG

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T HE GET

DRUNK BATTER

Introducing an inebriated cake that gets better with time TEXT OLIVER EMOCLING PHOTOGRAPHY PATRICK SEGOVIA

The rum cake is not exactly the best representative, desserts-wise, of the festive Yuletide season. Usually served naked, the liquor-infused cake is visually nondescript to the point that it looks too bland to be the centerpiece of the table. But there is more to this treat than meets the eye. Chef Rhea Castro-Sycip of Flour Pot has created her version of the foreign dessert with sustainable local produce. Stored in a recycled wooden box, the bundt cake’s vibrant golden crust is proof of the chef ’s use of free-range eggs in the recipe. When the dessert lands in your mouth, it reveals a soft, slightly dense, and moist texture. The rum is not overwhelming but simply imparts a hint

of the liquor’s flavor along with a buttery taste. As Castro-Sycip says, you’ll taste the cake first before the rum. After a few bites, that’s when you can expect a warm feeling to travel from your palate to the stomach. There’s no need to rush in eating a rum cake. In fact, it’s better if you hold that craving back for a while. As time passes, the rum’s taste emerges and evolves, giving the cake a bolder flavor. You can even place the cake at room temperature without spoilage for two weeks. But if you’re growing a little impatient, you can always get yourself a slice to pair with a cup of joe. After all, you’ll never go wrong with a slice of cake—even a boozy one at that.

Flour Pot. Facebook.com/flourpotmanila. Instagram.com/flourpotmanila

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