Heirloom Issue 2018
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CONT ENTS 20 COVER STORY Actress Andi Eigenmann on moving to Baler and creating her own path
10 NORTHERNER
Philippines’ first beer sommelier opens a nanobrewery in Quezon City
Cover photo by Joseph Pascual 28 EATS A speakeasy hiding in Tomas Morato
HEIRLOOM ISSUE 04 FIXTURE
30 RECIPE Pilaf with a local flair
14 FEATURE
32 THE GET Restaurateurs behind NY restaurants Maharlika and Jeepney write a cookbook
Finding comfort through relics from a golden age
A local clothing brand links urban dwellers and indigenous communities
EDITOR’S NOTE Understanding progress
We live in a society obsessed with innovation and success, with looking for the next big thing as we lap up trend after trend after trend. Happiness is now often defined by what is “in.” But it does not happen in a vacuum. It constantly develops, as things of the past shift and build on themselves to make them better. This issue is all about documenting progress, change, and how looking back is just as important as looking forward. Like something as simple as
the food we cook and eat by choosing traditional grains and cooking techniques. We also see it in Elias founder Raoul Masangcay’s return to the local brewing scene after years of education and competitions abroad. Actress Andi Eigenmann shares the same sentiment. Change, she says, “happens everywhere. It’s part of life… and if it will happen, I might as well create that path of change for me… It’s scary, but I’m home and I’ll always be happy.”
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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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GROUP PUBLISHER BEA J. LEDESMA SENIOR MANAGING EDITOR ERIC NICOLE SALTA ASSOCIATE EDITOR PAULINE MIRANDA EDITORIAL ASSISTANTS JESSICA ALBERTO, YAZHMIN MALAJITO, CHRISTIAN SAN JOSE CREATIVE DIRECTOR NIMU MUALLAM ART DIRECTOR EDRIC DELA ROSA ASSOCIATE ART DIRECTOR DANICA CONDEZ STAFF PHOTOGRAPHERS AND VIDEOGRAPHERS JAVIER LOBREGAT, SAMANTHA ONG, JP TALAPIAN INTERN DANEE TORRES CONTRIBUTORS WRITERS GRAI ALVAR, SAMANTHA RAMOS-ZARAGOZA, OLIVER EMOCLING PHOTOGRAPHERS JEEB BALDONADO, RG MEDESTOMAS, JOSEPH PASCUAL STYLISTS GRAI ALVAR, MEG MANZANO HAIR AND MAKEUP PAM ROBES PROOFREADER JANICA BALASOLLA COPY EDITOR PATRICIA ROMUALDEZ 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
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SCAVENGER HUNT
Iraqi enthusiasts search for relics of royal past TEXT SAMMY KETZ/AFP PHOTOGRAPHY SABAH ARAR/AFP
At the heart of a Baghdad flea market, nostalgia for Iraq’s royal past is on full display as collectors and investors gather to buy relics from a bygone era. Inside the Moudallal cafe, Arabic for “pampered,” a hundred men from across the country carefully follow the auction of mementos from the nearly four decades of monarchic rule that ended with a bloody coup in 1958. “There is a feeling of nostalgia among the customers. Take the banknotes, their manufacture and quality were much better before, that’s why the prices go up,” says 52-year-old auctioneer Ali Hikmat. With a booming voice, the towering man who has worked in the covered market since 1992 offers his goods to the highest bidder. All sorts of keepsakes are up for grabs: banknotes, coins, stamps, and decorations. Most date back to Iraq’s royal era, but there are also a few items from the early days of the republic that followed after general Abdel Karim Kassem toppled the monarchy. Nothing is on offer from the decades of dictatorship under Saddam Hussein. “It was better before” For the Iraqis hunting out their own souvenir of the past, the period of royal rule represents a golden age for their country. The founding of the Kingdom of Iraq under Faisal I—who fought alongside T.E. Lawrence during World War I—marked the emergence of the modern state after the fall of the Ottoman Empire. The country gained independence in 1932 and the monarchy lasted until Faisal II was executed during the coup.
A man holds up a coin during an auction in Moudallal cafe in Baghdad
“Of course we are nostalgic for the royal period. All the main structures in this country were built during that period, be it bridges, dams, and the rest,” says 53-yearold Ahmad Kamal, who owns a real estate agency in Baghdad. “The royal era marks the beginning of the Iraqi state,” he says. “If we compare it to today, it was much better before.” The comparison between the past and present is a potent one as Iraq recovers from its latest round of devastation and bloodshed following the campaign against the Islamic State group. That violence is just the latest to roil the country that has been through war with Iran, the US-led invasion, and a brutal sectarian conflict since the 1980s.
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Saad Mohsen, a professor of modern history at the University of Baghdad, insists that back under the constitutional monarchy, Iraq was “more democratic and cleaner than today.” “We were far from the blood and fighting that we have come to know,” he says. For clothing merchant Hussein Hakim, searching out souvenirs from previous epochs helps him to delve into Iraq’s rich heritage. “The past fascinates me,” he says. “I’m interested in the history of my country through the objects I collect from the Ottoman period up until the republic, but it’s the royal era that I prefer most,” the 43-year-old adds, proudly displaying two effigies of King Ghazi and King Faisal II. Market of memories The weekly auction in this small cafe is exceptional not only because of the sheer number of items on sale, but also because everything must be sold regardless of the
price, allowing a lucky few to snap up some bargains. But the desire for all things connected with the era of royalty does not mean Iraqis are looking to bring back the monarchy. Sharif Ali Ben Hussein, who claims to be the legitimate heir to the Iraqi throne, has never managed to get elected to parliament. In the wake of the 2003 US invasion, he returned to Baghdad after 45 years in exile but his claim that “a clear majority” of people wanted the monarchy back failed to gain traction. For Adel Karim Sabri, who runs the magazine My Hobby specializing in stamps and old bank notes, “the past is always more beautiful because it is made of memories.” And for many of those shopping at this market of memories, scouring for relics appears to have more to do with financial gain than historical interest. “They buy because they have money and it’s a good investment,” the 76-year-old says. -AFP
In Iraq, collectors and investors flock to a flea market full of relics of the past.
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REDEFINING LUXURY
Suntrust Shanata proves that owning a space doesn’t have to be expensive TEXT YAZHMIN MALAJITO
Luxury can be intimidating. Oftentimes, we equate the word with shiny products and extravagant services. In some cases, it’s almost synonymous with owning lots of things. It’s about time to break this materialistic mindset. Wouldn’t it be refreshing if we simply define it as living leisurely and feeling unhurried in life? Or perhaps, it can be something that provides gratification by pleasing all the senses regardless of the financial value? In this case, an abode can be a luxury—just make sure you choose the right one. Along Quirino Highway in Novaliches, the condominiums of Suntrust Shanata were established for an aspiring resident’s well-being, pleasure, and convenience. Its proximity to dynamic Quezon City does not mean it’s restless, too. In fact, with a name that means “tranquil” or “peaceful” in Indonesian, Shanata provides a cozy community with its resortstyle amenities. Unwinding is as easy as stepping outside your unit as the condo complex lays out pools for kids and adults alike. The sunbathing deck, gazebo area, and children’s playground further accentuate the relaxed vibe. For inside lounging, there is a clubhouse with a gym and function rooms. We all have the ability to define and make anything a luxury. To some people, a studio unit that affords privacy without burning a hole in the pocket is luxurious. To others, it means spending a little more extra for a three-bedroom family home. Shanata, which was recently hailed as the Best Affordable Condo Development in Metro Manila at the 6th Guru Philippines Property Awards, has different configurations that are economically priced for all types of dreamers. It’s perfect for a spectrum of residents—young professionals who grind in the neighboring city, young couples who are just starting a family, and established adults looking for more investments. There are many ways to define the essence of luxury, but a life of comfort and satisfaction is just always at one’s fingertips. It simply comes from what we make of it.
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SPECIAL FEAT URE Suntrust Shanata, located along Quirino Highway in Novaliches, has a unit fit for families with three bedrooms on a 54.2 sq. m. area.
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NORT HERNER After five years of brewing and amassing medals from competitions in the US, Raoul Masangcay opens a nanobrewery in Quezon City.
STEWARD OF BREW
The Philippines’ first beer sommelier wants you to learn the ABCs of craft beer in his nanobrewery TEXT YAZHMIN MALAJITO PHOTOGRAPHY JP TALAPIAN
In the little realm of local craft beer enthusiasts on Instagram, a new nanobrewery and pub in Quezon City is earning special coverage and positive reviews. Elias Wicked Ales and Spirits is owned by the country’s first cicerone, or certified beer sommelier and beer judge, Raoul Masangcay. Eight years ago, Masangcay had just started digging deeper into the world of alcohol. He was already a lover of spirited
elixirs before that, of course—who wouldn’t become one in this country with a strong culture of tagayan? He was working in Singapore in 2010 as a quality engineer when he decided to delve into the world of craft beers and spirits—that’s when he knew he was going to open a brewery. The stars aligned for the 34-year-old engineer when the company he was working for offered him a career opportunity in the
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US. When he moved to Virginia in 2014, he was exposed to a lot of resources that enriched and sharpened his knowledge of fermented drinks. He has since bought professional equipment, brewed his own recipes, won competitions, and judged beers in contests. Inspired by his interest in the art and science of brewing, Masangcay first thought of opening a brewery when he was still in Virginia two years ago. So with five years worth of brewing education and a Cicerone Certification up his sleeve, open a brewery he did, but not in the US. Known simply as Elias, the nanobrewery is nestled in 13 Ubay St. Comfort Dining in Banawe, Quezon City. The location is convenient for Masangcay and fitting for the restaurant’s family-owned nature—he’s the brother-in-law of chef Zaza Sarmiento, owner of 13 Ubay. “We want Elias to be known as a brand that focuses on local ingredients, fermenting sugar from local fruits like mango, dalandan, and guyabano to alcohol,” says Masangcay. The hard ciders made by converting sugar
from fruits into alcohol—including the Astig Mango Cider and the Solid Dalandan Cider—are available on a rotating tap alongside the beers. “There are [hundreds] of beer styles out there, a lot of them are still untapped locally. I want to bring the limelight to the unknown ones, so that’s what I’m trying to do here, brew other beer styles like hard cider and mead,” says Masangcay. “The idea is to have 10 taps readily available for customers.” This also gives the cicerone an opportunity to conduct Beer 101 classes. Recently, he led a three-hour grain-to-glass workshop that covered all the basics about beers. “One way we can improve the craft beer industry here is by educating people about it,” says Masangcay. He also has plans of making whiskey and already has a recipe and a name for it: Manila Moonshine. He only needs a bigger space and pot still for the production. As of writing, Masangcay’s creations are only available on tap (that’s why people come to Elias with their own tumbler, taking out their IPAs), but he’ll be bottling the beers soon.
Masangcay hopes to incorporate Philippine flavors and ingredients into his craft beers.
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SPECIAL FEAT URE Artist's render of the spaces to be featured in dusitD2 hotel
NEW BREED
Dusit Thani Philippines is set to change the hospitality scene one student at a time TEXT PAULINE YSABEL MIRANDA
Filipinos, as a people, are known to be warm and hospitable. But despite our welcoming reputation, it’s strange how there are very few Filipinos who are globally recognized as leaders in the hospitality and service industries. We have a wealth of people who are capable of doing the job, if that’s all it comes down to. But meeting the highest standards of quality is another story. Let’s not turn a blind eye to it—we’ve all experienced these lapses in service at some point: being ignored by servers at a restaurant despite all your calling and flailing; getting your orders wrong or mixed-up; not knowing what to say when you ask them questions.
where proper education and training comes in. Whether you’re just beginning your journey into the culinary and hospitality industry or are already a seasoned professional, education plays an important role in improving your work. “Learning is a life-long journey,” says Dusit Thani Philippines president, Evelyn Singson. “It is an investment.” And with the recognition that the world, along with its various industries, continues to evolve, it is also important that the way future professionals are trained and equipped should be at par with global trends. “You cannot apply legacy of teaching methods to this new breed of kids,” Singson says.
Potential to become professionals The Dusit Thani group first began in 1948 in “Education is long term” More than the skills, it’s the attitude and quality Thailand, where it was recognized as Bangkok’s of service that needs to be improved. This is first locally owned modern and first five-star
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SPECIAL FEAT URE hotel. After four decades of operations and expansion, the group then began its education division, opening first in Bangkok. Their first school, which specializes in hospitality management, was called Dusit Thani College. Nearly 25 years later, a new hospitality college opens, this time in the Philippines. The curriculum, created in partnership with Switzerland’s Ecole Hoteliere de Laussane and France’s Institut Paul Bocuse, integrates learning with on-the-job training. The Dusit Hospitality Management College (DHMC) shares the same roof as the dusitD2 hotel in The Fort, where students will experience a more “active learning approach” in their studies. “When they get out of our school… they should not start at the bottom,” Singson says. “The concept of our school is different. When [our students graduate], they are already qualified to be either a management trainee or a supervisor because they will do all the minute work details and skills development while they are in school.” “The [dusitD2 hotel] is not just a mockup room with two or three rooms where you practice how to make a bed, where you practice how to fix the accessories and amenities. This is a real hotel and they will be serving real customers, so they have to be perfect,” Singson adds. “Otherwise, the customers will complain. So we will train them to the point where they don’t [even] need further training when they start working. That’s how professional they will become at the end of our training.”
in real time. And as a global brand, the Dusit Thani group through DHMC also provides opportunities for students for overseas practicum. Aside from it's degree program, DHMC has a Professional Advancement Centre in partnership with France's Institut Paul Bocuse. The Centre offers programs such as Culinary Arts for Professionals, Pastry for Professionals (fundamentals and advanced classes) as well as Restaurant Management, and Hospitality for Career Switchers. The goal, Singson says, is to develop hospitality professionals who will one day run hotels not only in the Philippines, but also in Europe and the rest of the world. “Because now hotels are managed by people of diverse cultures and you can see you can see Indians, Chinese, and Europeans, so why not Filipinos?”
Changing the playing field DHMC offers a Bachelor's Degree in Hospitality Management, fully certified by Ecole hôtelière de Lausanne, which covers courses in general education (as mandated by the Commission on Higher Education), business administration, and hospitality and tourism management. Because the college is also integrated with the hotel, students have opportunities to immerse in real-world hospitality and service situations, all
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Dusit Thani Philippines president Evelyn Singson
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“Pinoy Poseidon” (left and upper right) and “AntiAswang” (right) are naturally dyed using Talisay leaves.
OF THE SAME CLOTH
Kultura Caved makes clothes with a mission TEXT OLIVER EMOCLING PHOTOGRAPHY EDRIC DELA ROSA
There is power in clothes. The humble tee, for example, has been used to disperse ideas and to make bold statements. In an iconic meeting with former British Prime Minister Margaret Thatcher, fashion designer Katharine Hamnett greeted the Iron Lady with a tee that screamed “58% don’t want Pershing.” It was a protest against the relocation of US missiles to the United Kingdom. Fashion label Dior, in its spring/ summer 2016 collection, exhibited its “We
should all be feminists” tee on the runway. Then there’s Frank Ocean, who wore a “Why be racist, sexist, homophobic, or transphobic when you could just be quiet?” tee to the Panorama Music Festival. So, when artist Jaq Lopez found his desire to delve deeper into our culture, he decided to do it through clothes. Lopez is the man behind clothing brand Kultura Caved or K’ved, which intends to raise awareness about indigenous communities.
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“K’ved was born out of curiosity for our culture,” Lopez says. When he was in college, history classes left him craving a deeper understanding of our culture. He also observed that city dwellers knew little about the customs of indigenous cultural communities. With this realization, Lopez made it his mission to connect urban dwellers and various indigenous communities. After leaving a corporate job, he went to his first community immersion in Sadanga, Mountain Province. Though motivated and excited, he and his companions ended up visiting “during a sacred time in their community when visitors were discouraged.” They were asked to leave. “It was a wakeup call that what I wanted to achieve was not that easy,” Lopez says. “You have to do extensive research, build relationships first, and respect their traditional practices.” Despite the mishap, Lopez’s sojourn to the north eventually resulted in his first collection for “Possessed Palay.” For this collection, Lopez took cues from the magnificent Banaue Rice Terraces. From the Mountain Province, Lopez found himself in Capiz and met the Aglalana Ati Community. Based in Dumarao, Capiz, the Aglalana Atis champion the centuries-old tradition of creating anting-antings. Drawing inspiration from the Aglalana Ati amulets, he created his second advocacy design called “Anti-Aswang.” After his first two advocacy designs, Lopez experienced a slump. This, along with the impulse to learn surfing, led him to a vacation in Siargao. The island fueled Lopez’s drive and imagination again, but his stay also revealed the growing plastic waste problem in the island. Upon his return to Manila, he realized his third advocacy design: “Pinoy Poseidon.” It aims to bring attention to the plastic pollution in Siargao.
“I think the idea of conveying a message through clothing with one’s body as the canvas could be a powerful thing,” says Kultura Caved founder Jaq Lopez.
Lopez’s creative process always includes an impact project for the communities. “We funded a feeding program and street art workshop in Capiz through Possessed Palay and our partner organization Advancement for Rural Kids. We’re also finishing up a Center for Indigenous Culture together with the Aglalana Ati Community through AntiAswang. Lastly, we’ve raised enough funds through Pinoy Poseidon for a water refilling station in Cloud 9, Siargao to help reduce plastic bottle waste in collaboration with SEA Movement and Save Philippine Seas.” K’ved has trod a curious geographical pattern—from north to south. Right now, Lopez resides in Malaybalay, Bukidnon for the Hineleban Foundation. But it could also be a natural inclination brought about by his curiosity. Mindanao after all “has not been getting attention and appreciation. But there’s so much going on here and they deserve a chance to be seen and heard,” he says. “True to the brand name, [much of our culture] is still caved deep within our country. But if people from the city choose to go out of their comfort zone and do the challenging trek into the ‘cave,’ they’ll realize the treasures found within will enrich their lives.”
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BABY STEPS Products to kick-start your baby’s journey towards sustainability
STYLING EDRIC DELA ROSA PHOTOGRAPHY RG MEDESTOMAS
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1. Cloth diapers, P750, Shadra’s Collection. Instagram.com/shadrachs_collection 2. Cloth nursing pads, P380 per set, Seve’s Mom. https://www.instagram.com/sevesmomph 3. Cloth wipes, P550 per set, Seve’s Mom. https://www.instagram.com/sevesmomph/
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1. Eco-friendly diapers, P999 per pack, Honest Diapers at The Green Company. DPL Bldg., M. Paterno St., San Juan City 2. Kid, Oh! Nursery freshener, P299, Theodore's Home Care. Instagram.com/theodoreshomecare 3. Kid, Oh! Toy and nursery cleaner, P275, Theodore's Home Care. Instagram.com/theodoreshomecare 4. Kid, Oh! Calming aromatic mist, P350, Theodore's Home Care. Instagram.com/theodoreshomecare
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PRODUCE HAVEN
Here's a good place to start your meal planning TEXT KRYZETTE PAPAGAYO AND HANNA SORBITO
Making meals from scratch is a great way to save money and control what you eat throughout the week, but sometimes our ventures in the kitchen don’t result in cookbook-perfect dishes. Still, home-cooking is worth the trouble, especially when you want to eat healthier and prevent food waste. The best way to manage planning and making your own meals is to start small—maybe a three-day rotation of dishes first—then improve as you go. Another important step is to create a budget plan for the week. How much are you willing to spend? The key here is to compare that with your daily meal budget when eating out. If you’re looking for a reliable partner for this task, All Day Supermarket might just be the answer. With its offering of quality and affordable items, doing your grocery shopping here will remind you to “Live to Eat.” It has everything you need for your meal-planning, home-cooking, and more, with local and international produce selections that are strategically organized to make shopping a real pleasure. All Day Supermarket’s
aisles provide enough elbow room for shoppers to peruse through the variety of food products, taking some of the usual hassle away from grocery shopping. The supermarket is laid out in different sections, which include The Winery for a curated wine and deli selection, International Food Stop, AllNatural, and Gastroville. But one of the undeniable crowd favorites is their Paluto, a Dampa-inspired section where customers can get their produce, pay for them, and then choose what dish they want served—sinigang, adobo, grilled steak, and liempo. Those who are pressed for time can even have their dinner cooked here as they shop so they can bring home a fresh and well-prepped meal for the family, minus the hassle on their grocery adventures. All Day Supermarket has branches in Libis, Las Piñas, C5 Extension Las Pinas, Taguig, Edsa-Shaw, Sta. Rosa, Bataan, Pampanga, Daang Hari, and Kawit, as well as newly opened regional stores in Iloilo and Naga. For more information, visit www.allday.com.ph.
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COV ER STORY
AGAINST THE CURRENT NORTHERNliving 2018 0725 NOLI HEIRLOOM INSIDE.indd 20
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COV ER STORY
Actress Andi Eigenmann is rewriting her own narrative TEXT SAMANTHA RAMOS-ZARAGOZA
The sun threw iridescent shimmers of light bobbing with the waves. Andi Eigenmann shielded her eyes from the blinding ocean horizon with one hand, carried her longboard with the other, and let the cold morning gusts of wind jolt her back to her reality. Every wave a new feat, every surf a triumph. And Eigenmann has let each test, both in the waters of Baler and in life, shape her into the mother, actress, surfer, and storyteller she is today. “I’ve been surfing for two years. My favorite thing about it is how it makes me feel alive, the sense of freedom that no other sport I’ve ever played, nothing I’ve ever done can give me. Every wave is different and it’s a different sense of fulfillment I can’t quit,” the sun-kissed 27-year-old shares. Weekend trips to satisfy the urge slowly took over more of her days, until Manila became a point of rest before she could go back and surf again. The musing had always been there, in her daydreams of settling into a beach life one day, and soon the pieces of life she found in Baler filled up the missing pinions. “Living here took years in the making. I was in showbiz full-blown. But it was in my mind. I’d mention it to my parents, siblings, and friends in private. It was wishful thinking and the long-term goal was to build a beach house and never come back to the city. As I grew older and found myself, I realized it doesn’t have to be a dream. I don’t have to be wealthy to start it, it doesn’t have to be the end goal. It can be life right now,” Eigenmann says. The gears started turning in 2016. She visited friends who settled in the town and they taught her how to surf. She met a handful of Manileños who based themselves there.
PHOTOGRAPHY JOSEPH PASCUAL
She hung around and got close to the locals. She watched surfing competitions, admitting that she had been a fan of surfers who had made names for themselves even before she tried surfing herself. There was one encounter after another, until every trip made it difficult to shift back to city dwelling. Besides, Baler is easy to fall in love with. Eigenmann says, “I travel to different islands in the Philippines, but Baler is home to me. I always come back here; it played a big role in finding myself. And the people, they make me never want to leave. They’re part of my life, especially the kids. They’re awesome people and I want to somehow take part in achieving their dreams.” And there’s the famous Sabang Beach, where tourists flock, and other local favorites like Charlie’s Point, Easy Adventure, and Lindy’s, which make Aurora an adventurer’s gem waiting to be unearthed. There are amazing rivers and falls she has yet to see and has no intention of discovering all at once. She’s reserving those moments for trips with her six-year-old daughter Ellie. It’s Ellie, who Andi calls her life and family, that rightfully steers her decisions. “Honestly I would have chosen to settle in Siargao. Doon, buhay isla talaga and mas bagay sa’kin ’yon. But I need to be realistic with the life I’ve been given. I have a shared arrangement with the dad of my daughter. Ellie studies in Manila. Here [in Baler], anytime I can drive it.” So she promised herself to work harder and by 2020, make the move. “But what was I waiting for if I wanted to base myself in Baler? It’s not like I’m not allowed to go back to Manila. So it just happened. I went with the flow to the point that I stayed here
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Silk dress, Zara, Shangri-La Plaza, Mandaluyong City Bracelet, AC+632, Greenbelt 5, Makati City
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“(Change) is part of life... and if it will happen, I might as well create that path of change for me.”
more, even before my house [was finished]. Because it’s not about the house. This place is home to me,” Eigenmann says. Initial hesitations revolved around her work and whether she was too far away to land roles. She thought about doing things other than acting. She reflected on the change, that it “happens everywhere. It’s part of life. It’s inevitable. Even in the [showbiz] industry, change will happen also. And if it will happen, I might as well create that path of change for me. This is what I really want, this makes me happy. It’s scary but I’m home and I’ll always be happy.” In an age where we hanker to immortalize only the best and the beautiful, often in an effort to project near perfection, a move like Eigenmann’s may appear like a fairy tale. But what she was willing to lose from her life in front of the cameras, and the glamour (and grit) that came with it, is a feat for many of those who’ve tasted so-called success. Born into showbiz, she had what some crave, but “I realized these are not keys to success or happiness, it’s not the money. What’s
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important is that you have everything you need, and that your loved ones love you back and appreciate you.” Eigenmann sold possessions she deemed she didn’t need and opted for a simpler setting in the surf town. With a life lived in the limelight, she fielded questions even from people closest to her. However, the move is the very definition of the new Eigenmann who’s ever shifting and learning, establishing a sense of self that’s underlined with positivity. “[With] all the negative stuff people throw at me, even if I defend myself or ignore them, I used to always end up hurt. But now, I get
where they’re coming from. There’s a reason why they think that way. I understand that I can’t please everyone. They’re not part of my story. They see me differently, and that’s okay. It doesn’t mean I’ll think the same way about them. I’m learning to be a ‘mabuting tao,’ not just a ‘mabait na tao.’” This is her foundation for rearing Ellie as well, providing her with a backdrop to learn independence and empathy. Eigenmann also shares that she’s rekindling her passion for the environment and filmmaking in her new hometown, projects to watch out for as she embarks on this journey.
STYLING MEG MANZANO ASSISTED BY TERESITA GABAT, COLLEEN COSME, AND SOPHIA BERBANO HAIR AND MAKEUP PAM ROBES USING LAURA MERCIER
COV ER STORY
Left: Gingham tube top, Anika. www.wearanika.com Bikini bottoms, Agua Riva. www.aguariva.ph Right: Towel, Sora. www.thesoralife.com
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YOUR GUIDE TO MANILA’S NEIGHBORHOOD HOTSPOTS, COMMUNITY GATHERINGS, AND CULTURAL EVENTS
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“I understand that I can’t please everyone. They’re not part of my story. They see me differently, and that’s okay.”
It’s a journey where the fragments of wisdom she pursues are teaching her that happiness is not a place but a state of being, and that the other side of that same coin shows you must also find happiness for yourself. It’s no longer about chasing the dream but actually immersing in every moment she’s gifted with. “When I started living here I realized it won’t be perfect. Life is not meant to be perfect and it’s okay. We face hardships daily, but that doesn’t mean you can’t have a smile on your face and spread that. Choose to always be kind, it’s the way to go. I put that in my mind no matter what, and I’m [at] peace because of that.”
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Left: Linen robe, H&M, UP Town Center, Quezon City Bikino top, Agua Riva. www.aguariva.ph Right: Straw hat, Jun Escario, Greenbelt 5, Makati City Silk top, MCG. Instagram.com/shopmcg
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EATS Left: A caramelized egg white foam on the cocktail Stacy’s Mom Right: Seafood tostada
TAKE IT EASY
This hidden bar wants to bring the Poblacion drinking scene to Tomas Morato TEXT AND PHOTOGRAPHY JESSICA ALBERTO
You’ll find the address “114 Scout Lozano Street” after a quick online search of “Prima Facie.” Your (Grab) ride will most likely drop you off in front of a gated residential building with the number “114,” upon which you may end up taking your phone out in confusion, wondering whether you have the right address. You realize that this hidden bar is more covert than you had initially expected. To your right, you see a restaurant called Vitto’s. You peek inside through the glass windows and find bottles of wine stacked behind a tall counter. Is this the right place, perhaps? Sort of. This bar within a bar is named after the Latin expression for ‘first impression.’ Your prima facie of the place—once you find it— may be reminiscent of a speakeasy from the American Prohibition; a cozy space with dim, warm lighting and Art Deco elements. The mixologist behind this bar’s selection of
cocktails is Royce Pua, 2017’s World Class Bartender of the Year, whom you may also recognize from 12/10, the izakaya-style restaurant in Makati. When asked what inspired his signature cocktails, Pua explains with candor that there was no painstaking, creative method involved—he simply began with a classic cocktail and deviated from its recipe, modifying the elements here and there. Stacy’s Mom is a chamomile-infused gin with lavender bitters, blanc vermouth, and a sweet egg white foam, topped with a light sprinkling of sugar which is then torched for a caramelized, meringue-like crust. And what bar would be complete without somewhat sloppy finger food options like the seafood tostada, a combination of prawns, scallops, pickled vegetables, and ParmigianoReggiano on a crunchy fried tortilla?
Prima Facie. 114 Scout Lozano St. cor. Tomas Morato, Quezon City Instagram.com/primafaciemanila
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SPECIAL FEAT URE
A SUITABLE MATCH Experiencing wine and food the right way TEXT HANNA SORBITO AND SEPTEMBER MAHINO
First Press Wine, Barcino; Cracked cheese with fuet and honey, Mamou; Salad and Layer Cake Chardonnay.
Bringing a bottle of wine to a gathering can create a memorable dining experience for everyone. With its good balance of acid, tannin, and fruity flavors, wine can awaken the palate, adding further to the diners’ enjoyment of each course. It also adds a delicious sophistication to any meal, whether while you’re on a food hop or even in the middle of a random day, when you’re simply feeling fancy. When at Mamou’s, try their cracked cheese with fuet and honey, a bottle of Marques de Caceres Rosado on the side, and dwell on the perfect blend of sweet, sour, and savory flavors, and the rich contrast between acidity and sweetness. Famous for their Spanish dishes, Barcino offers a selection of fine meats. When here, prep your
palate with a sip of a light-bodied red, such as their Beronia Reserva, to balance out the natural juices of their Salpicao Tenderloin, one of the best among Barcino’s Carnes selection. Going for a light midday meal? Go for something wholesome with a salad of your choice. Give your greens a little kick by pairing them with a white wine that complements the tanginess of their vinaigrettebased dressing; the Layer Cake Chardonnay 2012 is a nice addition to a refreshing mix of greens, fruits, and peanuts.
Visit Ayala Malls The 30th at 30 Meralco Avenue, Pasig City to try these wine pairings.
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RECIPE
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RECIPE
SEASONED CROP Deviate from the usual rice pilaf and use white native corn instead TEXT AND STYLING GRAI ALVAR PHOTOGRAPHY JEEB BALDONADO
WHITE NATIVE CORN AND MUSHROOM PILAF INGREDIENTS
5 pcs. medium-sized white native corn 3 cups fresh straw mushrooms 10 pcs. cherry tomatoes, cut in halves 1 cup chicken or vegetable broth 2 tbsp. butter 1/8 cup purslane (dampalit) 5 pcs. garlic clove, coarsely chopped 1 small red onion, thinly chopped Salt and pepper Pansit-pansitan for garnish
PROCEDURE
1. Boil corn for 2 hours or until cooked. 2. Let corn rest for about 20 minutes, then shred. 3. Heat oil in a sauté pan over medium heat then sauté onions and garlic until you start smelling the aroma. Add cherry tomatoes and sauté for about a minute. Add butter, mushrooms, and purslane. Continue sautéing. 4. Add shredded corn and sauté for about 3 minutes until tender. Season with salt and pepper. 5. Add chicken stock and let it simmer until the stock is almost gone.
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T HE GET
SHARED EXPERIENCES
An unapologetically Filipino cookbook proves that food is better with company TEXT JESSICA ALBERTO PHOTO NATIONAL BOOK STORE
After having captured the hearts and appetites of many with their restaurants Maharlika and Jeepney, New York-based restaurateurs Nicole Ponseca and Miguel Trinidad continue to pave the way for Filipino food in America with what can perhaps be considered their third “child” together as business partners: a cookbook. I Am A Filipino: And This Is How We Cook is unapologetically impassioned by name and in its diverse index of modern recipes that includes home cooking staples like
kare-kare and kinilaw, Chinese-influenced food like lumpia and pancit, as well as dishes with Spanish, Mexican, and American roots. And of course, what would a Filipino cookbook be without some variations of adobo? Using ingredients easily found in any market and simple cooking techniques such as grilling, boiling, and braising, one can recreate the taste and feeling of a classic Filipino kamayan dinner with salty, sweet, sour, rich, fatty, bright, and bold flavors reflective of our country’s rich history.
The book will be available at National Book Store in October.
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