Southern Living: 2015 March

March 2015 Volume 8 | Issue 19

OFFBEAT TRACK

BUILDING MOMENTUM

IN MAKATI

WORKSCAPES ON A WHOLE NEW SCALE In the Philippines’ unrivaled financial capital, Alveo Land concretizes a groundbreaking perspective on business. Masterplanned to provide dynamic units for ownership, The Stiles Enterprise Plaza is the first office condominium in the ultimate lifestyle playground, Circuit Makati.

Matched with unparalleled access to the district’s exciting entertainment zones, this distinct address restructures the way you do business.

Visit our LIFESCAPES by Alveo showrooms at Greenbelt 3, Ayala Center and along Riverfront Drive, Circuit Makati The Stiles Enterprise Plaza will rise at Circuit Makati. Project is targeted for completion in the third quarter of 2018. Turnover of units will commence by the third quarter of 2019. This advertisement is approved and authorized by the House and Land Use Regulatory Board (HLURB). Buliding image is an artist’s perspective. HLURB Circuit Makati COR No. 24663, The Stiles Enterprise Plaza West Tower TLS No. ENCRFO No. 15-01-001 Rufino Hermann S. Gutierrez PRC-REBL No. 0004771

CONT ENTS 28 COVER STORY In a country where mainstream showbiz determines a celebrity’s success, singer Jessica Connelly defies the norm to discover her own artistic evolution

SOUTHERN living GROUP PUBLISHER BEA J. LEDESMA MANAGING EDITOR BEVERLY DALTON ASSOCIATE MANAGING EDITOR DENISE DANIELLE ALCANTARA EDITORIAL ASSISTANT PRISTINE L. DE LEON CREATIVE DIRECTOR NIÑA MUALLAM GRAPHIC ARTIST DANICA CONDEZ

MARCH 2015 02 HEALTH Discover new uses for common household items

06 SOUTHERNER Budjette Tan creates stories from lost folklore and superstitions

04 BEAUTY Cosmetic enhancements that leave a permanent mark

10 FIXTURE Designers and brands bring back understated luxury

05 CRAFT Save battery life by using natural energy from the sun

59 FEATURE Literary works that were inspired during the happy hour Cover photo by Edric Chen

EDITOR’S NOTE Change is good “I feel normal” is probably a dangerous thing to say. As creatures of habit, we like to stick to what we know, to what is familiar, and to what is comfortable.

But how does that make us grow?

That is why we created this issue as an invitation for you to make a radical change in your lifestyle, and, in the words of Into The Wild’s Christopher McCandless, “to boldly do things which you may previously never have thought of doing.”

You could start at home. Perhaps, step away from family kitchen norms and prepare a rare delicacy, like crocodile meat, for house gatherings.

Or why not revive a lost Filipino

tradition and play a game of bugtungan with friends. On your alone time, read a book (perhaps a classic that you’ve read before) and learn something new about the author, like his favorite drink that may have inspired his work.

We also hope you could get inspiration from Jessica Connelly, the frontwoman of the band Sinyma, who came of age when she left show business for good because she wanted to become her own person: to do things out of the norm of the industry.

From her story, she has revalidated that there is no greater joy than to discover new things and to experience an everchanging horizon in front of us.

Talk to us on Facebook and you just might win a special prize from us.

Visit www.facebook.com/southernlivingmagazine now. Follow us on Instagram and Twitter at @slivingph. We’d love to hear from you.

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CONTRIBUTORS WRITERS CECILE BALTASAR, LEX CELERA, QUARK HENARES, SAM LIM, MEG MANZANO, MARA SANTILLAN MIANO ILLUSTRATOR LEE CACES, TRISTAN TAMAYO STYLISTS EDLENE CABRAL, SAM LIM HAIR AND MAKEUP CHUCHIE LEDESMA, ANTON PATDU, RENZ PANGILINAN, BULLET REYES PHOTOGRAPHERS EDRIC CHEN, SAM LIM, SHAIRA LUNA, ARTU NEPOMUCENO, JOSEPH PASCUAL, JAKE VERZOSA COPY EDITOR SEPTEMBER GRACE MAHINO PROOFREADER CESCA VIZCONDE EDITORIAL CONSULTANT RIA FRANCISCO-PRIETO CUSTOM ASSOCIATE MANAGING EDITOR PAM BROOKE CASIN PROJECT COORDINATOR RENÉE ESPENILLA EDITORIAL ASSISTANT PAULINE MIRANDA, KRISTINE FULGENCIO ACCOUNT EXECUTIVES SHANNA MALING, INA MATEO GRAPHIC ARTISTS AUBREY PORCIUNCULA, ROI DE CASTRO, TEJ TAN, YAYIE MOTOS, JAYCELINE SORIANO PRODUCTION MANAGER NOEL CABIE PRODUCTION ASSISTANT MARICEL GAVINO FINAL ART SUPERVISOR DENNIS CRUZ FA ARTIST JR LAROSA BOARD CHAIRPERSON ALEXANDRA PRIETO-ROMUALDEZ FINANCE ADVISOR AND TREASURER J. FERDINAND DE LUZURIAGA LEGAL ADVISOR ATTY. RUDYARD ARBOLADO HR STRATEGY HEAD RAYMUND SOBERANO VP AND CHIEF STRATEGY OFFICER IMELDA ALCANTARA SVP AND GROUP SALES HEAD, INQUIRER GROUP OF COMPANIES FELIPE R. OLARTE SALES DIRECTOR MA. KATRINA MAE GARCIA-DALUSONG KEY ACCOUNTS SPECIALIST ANGELITA TAN-IBAÑEZ ACCOUNT EXECUTIVES ABEGAIL GINAGA, ANDIE ZUÑIGA, SARAH CABALATUNGAN, ALETHEIA ORDIALES SALES SUPPORT ASSISTANTS RECHELLE ENDOZO, MARA KAREN ALIASAS

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

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ATYPICAL BEHAVIOR

Discovering new ways to use common household items TEXT CECILE BALTASAR ILLUSTRATION TRISTAN TAMAYO

There’s a kind of geeky thrill that comes with discovering new ways to use items that you’ve always thought were good for only one purpose. Using an ice cube tray to organize your earrings or planting a cactus in an old kettle—rethinking common items makes running the home much more fun as you discover unusual ways that ordinary items can help you feel, look, and even smell better.

Sea salt as toothpaste It’s natural and easy to use. Just dab some sea salt on your toothbrush before brushing your teeth. If you’re worried about abrasions though, dissolve the salt in a bit of water, dip your toothbrush in the saltwater, and brush away.

Clear nail polish as envelope sealer It doesn’t just make your nails pretty; it can also save you from one unhygienic practice. Instead of licking envelopes Deodorant as a blister buster Rub some deodorant—either in clear gel or stick—on the closed, paint some nail polish on the part of the envelope spots of your new kicks that you think will give you blisters. with the dry glue. Possible germ infestation on your The deodorant will ease the friction on the tight spots in your tongue, averted. shoes and save your toes from suffering the whole day.

Used teabags as remedy for puffy eyes Don’t throw away those teabags just yet. Put them in the Ginger juice as burn ointment Your first step: prepare ginger juice. Simply grate a piece of refrigerator instead. They’ll be ready for use after about half ginger and squeeze out the juice. Dip a fresh slice of ginger in an hour being chilled. Squeeze out the extra liquid so that the juice and rub it on the affected part of your skin at least the teabags don’t drip, and immediately place them over twice a day. Ginger’s antioxidant compounds ease the sting of your eyes. The caffeine content of the tea helps shrink blood burns and, after about three months, can help scars fade away. vessels, taking care of the puffiness. The tannins in the tea further tighten and soothe skin.

Bean bag toys as cold packs Is it hard to get your kids to sit still while you hold an ice pack Apples as breath fresheners in place on the fresh bump on their heads? Make your ice Got no time to brush your teeth before a meeting? Munch pack cuter. Leave small bean bag stuffed toys in the freezer in on an apple instead. Apples are rich in polyphenols, which a Ziploc bag, then take them out of the bag to be used as ice can break down compounds that make certain food—garlic, for instance—smell as bad as they taste good. packs in the next bumpy emergency.

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BEAUT Y

COSMETIC IMPRINTS Bold moves for realistic results

TEXT BEVERLY DALTON ILLUSTRATION LEE CACES

Tattoos remain a peculiar art form that piques human interest. Newbies to this craft start off with the most common and acceptable tattoo zones on the body such as the arm, ankle, or the lower back.

But apart from this body art’s increasing popularity, its cosmetic benefits are also emerging. New innovations on cosmetic tattoos are on the rise as women do away with the daily hassle of makeup application. The benefit: it never runs or smears.

hair, only fixed and seemingly plucked.

These 3D brows look so natural and defined-it seems that they have been freshly brushed with a spool.

Permanent eyeliner This kind of cosmetic tattoo is done not necessarily to create dark lines around your eyes but to define the eyelash base, giving it a fuller and thicker appearance.

Kohl liners available at beauty counters can actually accentuate the thinning lash line instead of plumping it up, whereas this permanent cosmetic enhancement gives the eyes a brighter 3D eyebrow The result of over plucking is definitely and more open look. It also appears not pretty. Thank goodness eyebrow natural and doesn’t look “added.” Plus, tattoos now come in 3D, the latest you can go to sleep, swim, and even innovation in cosmetic enhancements. sweat without having to worry about Brows will no longer look like a thick raccoon eyes. frame on top of each of your eyes.

Instead, three-dimensional brows Permanent lip makeup resemble a real pair with real-looking Cosmetic enhancements for the lips

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today isn’t just about creating a longlasting color. Lip enhancements have extended to creating fuller, more defined lips. This kind of tattoo uses soft mineral pigments infused onto your lips with an airbrush effect so all you’ll need to do is add a dab of lip gloss and you’re good to go. It gives a smoother effect better than your Chapstick, and can take years off your appearance.

Blush contour When you hear of permanent makeup, blush rarely—or, most times, never— comes to mind. But although treating the brows, eyes, and lips are still in demand, women are slowly becoming curious about permanent blush. A permanent blush naturally contours the cheek area for that healthy glow, and soft color pigments of your choice are used for a youthful effect.

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SOLAR CRAFT

Create your portable power supply by recycling household items and sourcing energy from the sun PHOTOGRAPHY PATRICK SEGOVIA

SOLAR CHARGER

What you’ll need:

Old solar lamps Screwdriver Electrical tape Old USB charger that fits your device Knife or scissors Soldering iron and solders Plastic or metal casing 1. Remove the solar panel from the lamp using a knife or a screwdriver, depending on how the panel is attached.

2. Cut the cable of the USB charger along the middle.

Take the cable attached to the charger and cut or peel off its covering to reveal the wires.

3. Using the soldering iron and the solder, pair the wires of the panels with those of the cable charger: red wire to red wire (+), and black to black (-).

4. Insulate each wire using electrical tape.

5. If the panels acquired from the lamps are small, connect three or four panels to form a circuit.

6. House the solar panels in old plastic or metal casings.

Glue the panels one by one, either within the casing or outside it, so long as the panels can be exposed to sunlight.

7. Connect the wires together by drilling holes on the casings.

TIP: Have someone with basic knowledge on engineering guide you through the process.

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SOUT HERNER Budjette Tan’s story ideas emerge whenever he’s stumped about the next ad. So, he sneaks in some writing in the office within the day.

LEGENDS OF NIGHTMARES PAST

Budjette Tan revisits the paranormal from his childhood and turns them into stories more thrilling than frightening TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY JOSEPH PASCUAL

“My greatest fear is getting stuck in a dark place,” Budjette Tan reveals. “I guess I’m still afraid of the stuff I don’t get to see. I still sleep with the light and the TV on.” Budjette Tan is the author of comic book Trese, the unique series of a female heroine who saves the day from aswangs, tikbalangs, kapres, and the like and solving inexplicable crimes. We live in a country with rich rural folklore that was passed on from generation to generation and it has eventually reached the urban setting through stories of our ancestors and, most likely, of our household helpers. A typical child’s afternoon nap would include tales of manananggals and duwendes to force them to sleep. “I just created it thinking that everyone knows this or everyone grew up with this,” Tan explains.

Budjette Tan was greatly influenced by these stories. “I grew up in a household where it was my dad who told me aswang stories and it was my mom who told me that we used to

live in a haunted house,” he opens up.

Tan’s curiosity grew and questions on what really happened and its origins came about. He then resolved this itch and said, “If no one’s going to give me a definite story, I’m going to make my own version.”

Tan has been working for a big advertising firm for the longest time.

And with the stress of always pitching for new advertisements that will most probably be shot down or greatly revised by clients, he wanted a creative outlet without limitations. Kajo Baldisimo, Trese’s illustrator, was working at the same firm as Tan then. They both agreed with the concept of creating a comic book. Baldisimo pledged, “Whatever you write, I will draw.” It was the beginning of Trese.

Greatly influenced by one of his favorite authors, Neil Gaiman, he worked with one question in mind, a question mentioned in Gaiman’s book American Gods: Where are all of the old

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gods? “Since no one was worshipping the gods, they had other jobs or they had to find other worshippers. For example, in American Gods, the Egyptian gods of the dead, nobody builds temples about them anymore. So they got in the funeral parlor business. People will still come to them bringing the dead to them,” explains Tan. Tan gives life to the monsters we were frightened of and gives them a role in our society. “I was just trying to find what is the most appropriate place for these creatures. Therefore, aswangs started creating kidnapping raids or maybe a kapre becomes a drug lord. Same manner, a nuno sa punso would probably move under a manhole,” he further expounds in detail.

He would relate unsolved strange crime reports with the supernatural.

It’s been a habit for him to keep tab of interesting articles online and create stories of elementals being behind it. “As long as there are mysteries for Trese to solve, we’ll keep writing,” he concludes.

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SOUT HERNER Alvarez’s own interpretation of the whimsical trend (extreme left). Looking for the right fabric is always a challenge for TC Alvarez (left). Two Chic designs have greater focus on beading and embroidery (below).

“If no one’s going to give me a definite story, I’m going to make my own version.”

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THE MV GENERATION

Call them MTVs one more time and I’ll break your face TEXT QUARK HENARES ILLUSTRATION DANICA CONDEZ

I’ve been thinking about music videos a lot lately.

A group of De La Salle students approached me one time, lamenting how their professor completely bashed the medium they love. “Any idiot can make an MTV,” he had said, and for a bunch of kids whose ambition was to make a living by creating videos based on songs they loved, the statement was completely disheartening.

The professor was kind of right, even though he committed the cardinal sin of calling music videos “MTV”s (that’s a channel). Any idiot can make a music video, but not just any idiot can make it well. That is the beauty of it.

Music videos were the calling card of the young, the visionary, the (this is the most overused word ever but it was always synonymous with the MTV generation) edgy.

It became the modern experimental film, taking inspiration from everything, from the Lumiere Brothers to Stan Brakhage, from video installation to TV commercials. It spawned an entire generation of mavericks who eventually changed the face of cinema: David Fincher (Fight Club, The

Social Network), Mark Romanek (One Hour Photo, Never Let Me Go), Spike Jonze (Being John Malkovich, Adaptation, Her), Michel Gondry (Eternal Sunshine of The Spotless Mind, The Science of Sleep), Jonathan Glazer (Sexy Beast, Under The Skin), Jonathan Dayton and Valerie Faris (Little Miss Sunshine, Ruby Sparks), and a host of others.

I remember being 15 years old, watching MTV the minute I woke up, stumbling onto Chris Cunningham’s brilliant Only You Portishead video while eating breakfast.

Seeing Spike Jonze’s Beastie Boys promo for Sabotage for the first time as an MTV Buzz Clip and being blown away.

Staying awake from 3 to 5 a.m. on a Monday morning so I could catch Matt Pinfield show music videos by Guided by Voices, Girls Against Boys, and Pavement on 120 Minutes.

Something big was happening right under our noses, and most took notice only when the seeds were in full bloom.

In the early days of Pinoy videos, an MV was “given” to bands as a nice reward for making the song a hit. Teeth’s Laklak and Eraserheads’ Ang Huling El Bimbo reached

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number one on the charts? Give them a music video!

Eventually, record companies learned that music videos work best for those who needed to be introduced to the music, and the golden age of the Pinoy music video was born. On Channel V’s Sigaw Manila, you’d be able to watch Robert Quebral’s fun work for people like Francis M and Parokya ni Edgar, Louie Ignacio’s glossy pop pieces, and Lyle Sacris’ dark and gritty work that defined a whole movement of music. Thanks to them and a few brave others, people like Marie Jamora, Avid Liongoren, Pancho Esguerra, Treb Monteras, Wincy Ong, King Palisoc, and me—and many others I may have failed to mention, please don’t kill me—were inspired to carve out film careers by making music videos.

So what happened? The fall of the music industry did.

When piracy came in and decimated the labels, certain luxuries had to go—and the music video was definitely a luxury. From budgets ranging from P250,000 to P500,000, music videos now average at a budget of P50,000. This means nobody gets

paid. I wouldn’t be surprised, even, if most filmmakers shelled out their own money to get music videos made.

The irony is that there is no better time for music videos than now. At the click of a few non-buttons, you can watch any music video ever made on your mobile phone. Because of YouTube CPMs and iTunes Store downloads, people actually pay to watch music videos now. So why the smaller budgets, the seeming lack of talent?

Maybe it’s the end of serendipity. We used to have MTV and Channel V on in the background all the time, and that used to be our main source of music discovery. Now it’s the other way around: we discover videos for the music we love.

Maybe it’s due to the proliferation of MP3s and music apps, where music without the frills has once again taken center stage. Maybe it’s how the consumption of music has become so niche and specialized that there hardly is a common music culture anymore, thus the fall of radio and music videos by the wayside. But then again, maybe it’s not. I’m trying to figure that out myself.

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SPACE Vernice Songco’s love for art and design can be traced to her youth. “In college I actually did soft furnishings; from table runners to cases,” she says.

THE PURSUIT OF COMFORT

One of the two curators of Bungalow 300 decorates her lovely home with all things local TEXT MEG MANZANO PHOTOGRAPHY ARTU NEPOMUCENO

“I keep getting mad at her for not wearing shoes,” quips Marilou, as a barefoot Vernice Songco introduces her lovely mother. Growing up, the Bungalow 300 co-founder (along with Marga Espiritu) has time and time again declared her affinity for design. “My mom would fix up the house a couple of times a year and I would help her out and offer my opinion.” Now, with a charming lifestyle store nestled right in the demarcation of Las Piñas and Alabang, Songco revels in the art of curating.

An advocate of all things local, the lifestylist cites Eric Paras of A11 one of the Philippine design luminaries she finds intriguing, “AC+632 is also another favorite!” she adds as I take out a pair of specs acquired at Ricky Toledo and Chito Vijandre’s design boutique. Never a stranger to the elements of design, Songco reveals her and Marga’s battle plan when it comes to selecting pieces for their store: “Only buy what you would yourself put in your house.”

Of course, this method of selection has proven especially exciting to the two as there would be instances wherein they’d secretly wish no one would buy something on their covet list. “We’re so guilty of that,” admits Songco.

A testament to her design philosophy, the Songco home

is well-curated, enveloped in an essence of warmth and hominess—a balance Songco has aimed towards in her pursuit to veer away from houses that come off more as an art gallery than a residential space. “I like it when things are easy and not too contrived,” says the design storeowner.

Minutes later, we are greeted by two barefoot folk (perhaps much to their grandmother’s dismay) poised to become cotour guides as their mother brings us around the house.

“Nana and Agoo have also personalized their own bedrooms to reflect anything from their hobbies to their favorite colors,” offers Songco as she lets us in Nana’s charming little bedroom setup. The teenager’s room, inherently the work of a collaborative team (“that would be me and my mom,” asserts Nana) has everything from a Ryan Villamael paper piece to twinkle lights tangled around the bed frame. “I tend to start with black and white and then add hints of color as we go along,” explains Songco of their home.

“At the end of the day you want a space to be livable; artsy and well-curated, but comfortable.” With bare feet and two kids so incredibly versed in the house’s conversation pieces, it seems more than anything that the Bungalow 300 co-founder has translated this goal.

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SPACE A cockatoo pillow remains one of Bungalow 300’s iconic designs (right). Nana’s Pinterest-worthy bedroom is designed by the mother-anddaughter team (bottom).

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A GATHERING OF ECCENTRICS

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Youth subcultures may resist convention and classification but Jake Verzosa’s photos clearly capture their spirit TEXT PRISTINE L. DE LEON PHOTOGRAPHY JAKE VERZOSA

Art, in its most powerful incarnation, tends to inspire movements.

Whether widespread or obscure, its main virtue has consistently pronounced itself as thus: distaste for convention. Upon covering the concert scene around the city, photographer Jake Verzosa has captured the cult that music has bred. “I don’t think we can classify the series in one name,” he says. “Some kids [wearing] punk outfits in one year [would] come back goth or emo the next. It’s a constant search for identity.”

Curiosity compelled him to take their portraits, which, in turn, allowed him access to the curious stories behind their clothes.

“Most of them make their outfits themselves; [some buy] from ukay or borrow from a friend. Some students even save the whole year for the P500 entrance fee and the outfits. For Mohawks, some use rugby and egg white. I even photographed a guy using a leopard bikini as a face mask,” Verzosa recounts. It’s either an insult to fashion or a hankering for its redefinition. Whatever the case, this urban subculture is a defiant statement in itself.

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REBEL GIRL

Jumpsuit, P2,995, H&M, SM City Makati.

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Jessica Connelly may have a bit of a problem with following rules— and that’s a good thing TEXT MARA SANTILLAN MIANO PHOTOGRAPHY EDRIC CHEN

If her life were a song, she says, it would be Viva La White Connelly is now the front woman of electronic band Girl by Gym Class Heroes. I raise my eyebrows. It’s one of Sinyma with producers Madz Abubakar and Cyril Sorongon, those live-fast-die-young anthems: and proudly writes all her lyrics herself. She reminisces her The world is yours, so play the role… Our first performance with them. “I was really shy about that, veins are cold, but we’ll never grow old/ Let’s because before Sinyma, I’ve never written or performed any have a toast and raise our drinks/ no hearts on of my own songs,” she says. “For our first gig, they gave me our sleeves, just eagles on our cuff links. six songs to write to, and I just wrote whatever. I didn’t even

I guess you can say Jessica Connelly is quite the rebel. “I do talk to the crowd. I turned and faced the mirror and just have a little problem with control,” she says. She was brought looked at myself. [Laughs] I didn’t know yet that it was part by her angered parents from her birth town, Wollongong, of my job to entertain my crowd and do the talking.” It New South Wales, to Cebu at 17 because she refused to go was her older bandmates who guided her on how to be a to college and wanted to pursue a singing career instead. performer on and off the stage, and they really had to start Her mother, who wanted to move back to the Philippines from the ground up. “She was a sponge, and a very good one with her father, thought it would be too risky to leave their too. She learned everything in just a year, though she is still youngest daughter behind in Australia where she barely learning, of course,” says Abubakar. knew anybody. A girl with her looks Shortly after that “sh*t could easily be a thriving actress performance,” Connelly watched “ I just felt like people would Rihanna live and got motivated by in Philippine show business, her relatives said, and considering that the pop star’s confidence. “She carries always look down on me, it might be a good avenue towards herself so well, and I thought maybe like, ‘Oh you’re new.’ music, Connelly yielded. She moved I should just go out there and own And there’s always a way to Manila and, at 19, started with it [too].” Sinyma, she says, was her ABS-CBN, eventually joining reality big leap of faith. “It was something that you have to act. show Pinoy Big Brother. “But it I just really jumped into. It was There’s no freedom.” wasn’t what I thought it was going what made me comfortable in the to be. You know, as you get older, local music scene. It exposed me to you [get to] know more of what you people and gave me the opportunity don’t like and what you like.” to meet other artists. That’s how I got with CRWN.” So you didn’t like it? I ask. “No,” she said straight up. CRWN is the stage name of King Puentespina, one of “They kept giving me acting roles. And if you tell me how today’s young emerging electronic producers, and their to dress, how to talk, or what songs to sing, I don’t like that. tandem brings in a crowd at events targeted at the youth.

I find that in that industry, it’s controlled because [they “I realized, hey, I can do this stuff too, you know? I can stick to] what sells. Sometimes, they don’t realize they keep do [anything].” Connelly admits she found comfort in putting out the same product. collaborating with fellow talents in the underground music “People were always telling me, ‘A lot of girls would love scene. “It’s great when everyone does support each other to be doing what you’re doing.’ And it’s true, so why don’t I because we believe in each other. When I was in show just let others do that, because I really joined this to become business, I just felt like people would always look down a singer,” the 22-year-old continues. In 2013, wanting to be on me, like, ‘Oh you’re new.’ And there’s always a way taken seriously as a singer, she decided to leave show business that you have to act. There’s no freedom—though I don’t for good. “At the Magnum party where I performed song want to offend anyone in showbiz because I have a lot of covers, I received such a good reaction from the audience. friends in it.” Right now, Connelly, either with Sinyma or After that, I was like, okay, I can do this. That’s how I got with CRWN, is a visible presence in the indie scene, and performs regularly in rock gigs and clubs, or as opening acts into a band.”

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Crop top, P495, Bershka, Glorietta 2.

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“Now that I’m getting older, I’m becoming a lot more confident with myself, because you tend to care less when you really just want to do something.”

Jacket, P2,995, Bershka, Glorietta 2.

Top, P795, Forever 21, SM Aura Premier.

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Jacket, P2,995, Bershka, Glorietta 2.

Top, P795, Forever 21, SM City Makati.

for foreign artists. Just recently, Sinyma opened for How to Dress Well, an American ambient artist that garnered a cult following by uploading free songs on the Internet.

Connelly may be paving her way through the industry by electronic and house music, but she always pleasantly surprises people when she begins rapping. She admits her dream music collaboration is with Drake, and that she covets his sing-rap vocal style. “Some people get surprised when they meet me and realize how black I am,” she says, half jokingly, half matter-of-factly. “I’m the whitest black girl.” Connelly admits she highly enjoys memorizing rap songs, and owns an actual framed picture of Notorious B.I.G. “I’m the baby, so growing up with my brother and sister in the ’90s, I listened to a lot of Biggie, Bone Thugz, and Tupac,” she shares, laughing. “Even if I didn’t comprehend what they were saying—and I was definitely not about that lifestyle at seven years old—I was like, I looove this sooo much.”

Connelly then tells me this story about how she told someone she was actually African-American, and that her then long hair was a weave. “She believed it for a long time and told people, and another friend came up to me and said, ‘I can’t believe you told her you were black!’” This alter ego translates to her personal style. “I don’t like a lot of things other girls like. I hate token street wear, I’m not really into

that. I pick what I wear so I don’t look like the next person. I like to explore what’s new,” she says. “I’m a jeans girl. Jeans are always good; just don’t rip them like I did with this one (points to her overly ripped pants). There was one time I bought a pair of new mom jeans and I tripped outside a McDonalds, and it ripped, but I just kept it.”

Connelly says she’s becoming more and more self-assured with her clothes as well as with herself as an individual, though she has this problem with speaking the truth.

“I never want to offend people, especially when they’ve offended me. That’s why sometimes it’s hard for me to speak the truth,” she admits. “I contemplate about life stuff a lot. I like using my being an artist as an excuse for being emotional. But now that I’m getting older, I’m becoming a lot more confident with myself, because you tend to care less when you really just want to do something.”

And all she wants to do right now is to work at getting better. “If I could be a [full-fledged] producer, I would, but I’m not there yet,” she says with a shrug. “It’s okay, though, I love having a group of people around me with that same passion. And that’s kind of my goal in the long run: I want to be with [the same] people who are with me now, helping me with my vision, my graphics, my sound, and all that influence me, just as I influence them. I want them to be with me when I go to the next level.”

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COV ER STORY

MAKEUP ANTON PATDU. HAIR RENZ PANGILINAN. STYLIST ASSISTANT BULLET REYES.

Crop top, P495, and trousers, P1,495, both Bershka, Glorietta 2.

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M ARKET 1

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DARK ARTS

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Obscure items to fill in forgotten corners PHOTOGRAPHY PATRICK SEGOVIA

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M ARKET

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1. Silver plate, P250, Resurrection Furniture and Found Objects Gallery.

2. Ring, P580, AC+632, Greenbelt 5.

3. Magnifying glass, P8,500, AC+632, Greenbelt 5.

4. Paperweight bottle, P250, Bleach Home, Greenbelt 5.

5. Paperweight, P1,180, AC+632, Greenbelt 5.

6. Paperweight bottle, P250, Bleach, Greenbelt 5.

7. Ahoy rockglass (set of 2), P950, The Wareshop, Bungalow 300.

8. Bottle opener, P1,480, AC+632, Greenbelt 5.

9. Paperweight bottle, P250, Bleach, Greenbelt5.

10. Napkin (set of 6), P1,350, Bungalow 300.

11. Meat server, P3,200, AC+632, Greenbelt 5.

12. Lipstick holder, P250, Resurrection Furniture and Found Objects Gallery.

13. Cigarette pencil tray, P399.75, Bleach Home, Greenbelt 5.

14. Bronze dipping bowl, P250, Bungalow 300.

15. Paperweight, P2,480, AC+632, Greenbelt 5.

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ST YLE On Jo: Pullover, P1,899, Sfera, SM City Makati.

Shorts, P1,499, SuiteBlanco, SM Aura Premier.

Eyewear, P995, River Island, Glorietta 5.

On Crystalle: Turtleneck top, P1,490 and vest, P3,190, both Bershka, SM Aura Premier.

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ST YLE

A REVERENCE FOR NOSTALGIA The changing of seasons calls for a moment to look back into a rich and stylish past STYLING EDLENE CABRAL PHOTOGRAPHY JOSEPH PASCUAL

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ST YLE

On Jo: Aztec print top, P1,490, Bershka, SM Aura Premier.

On Crystalle: Top, P1,290, Bershka, SM Aura Premier.

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ST YLE Dress, P2,499, Sfera, SM City Makati.

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ST YLE

MAKEUP CHUCHIE LEDESMA. HAIR BULLET REYES. MODEL JO AND CRYSTALLE OF ELITE MANILA.

Hat, P1,195, Topshop, Greenbelt 3.

Turtleneck top, P1,499, Suiteblanco, SM Aura Premier.

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ST YLE On Jo: Aztec print top, P1,490, Bershka, SM Aura Premier.

Trousers, P3,195, Topshop, Greenbelt 3. On Crystalle: Top, P1,290, Bershka, Glorietta 2.

Trousers, P2,199, Suiteblanco, SM Aura Premier.

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FEAT URE

BUGTONG NG KAHAPON Fragments of the country’s oral literature distort the world in order to reveal it TEXT PRISTINE L. DE LEON PHOTOGRAPHY SHAIRA LUNA

Riddles depart from the thought that the role of language is simply to articulate. Rather than making something clear, riddles reveal much by way of ambiguity. Back in old societies, the bugtong not only pointed to a singular object; it hinted at customs and beliefs present in a particular place and time, that answering riddles back then implied membership to a culture.

While the oral tradition that had sustained the bugtong eventually gave way to modernity’s mania for images and the written word, nonetheless, riddles have retained their distinct characteristic: the capacity to defamiliarize the common, to obscure it in order to make it known.

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FEAT URE

Utusan kong walang paa’t bibig, sa lihim ko’y siyang naghahatid, ’pag inutusa’y ’di na babalik.

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FEAT URE

Naabot na ng kamay, iginawa pa ng tulay.

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FEAT URE

Dalawang magkaibigan, lakad ay walang humpay, wala namang patutunguhan.

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FEAT URE

Mayroon akong kaibigan, kasama ko kahit saan.

Dumating si Canuto, nangabuhay ang mga tao.

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FEAT URE

TALES FROM THE BAR Drinks that may have inspired some of the best American literary classics TEXT BEVERLY DALTON PHOTOGRAPHY KAITY CHUA

The Careful Drinker Ernest Hemingway has a reputation to be quite the drinker.

The truth is that he wouldn’t mix more than one drink at a time. His characters often imbibed the same cocktail he favored. But the martini was his go-to drink and, according to hearsay, each one he imbibed seemed drier than the last.

One could only imagine Hemingway musing as Lieutenant Frederic Henry did in Farewell to Arms: “I had never tasted anything so cool and clean.”

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FEAT URE

DRINKS THE BOWERY.

Drinking and Dreaming Orange juice with vodka was Truman Capote’s favorite drink.

“My orange drink,” as he liked to call it, is the perfect cocktail to be paired with a flakey croissant and a side of New York dreams. Capote’s Breakfast at Tiffany’s is remembered through the iconic Audrey Hepburn as Holly Golightly in the 1961 movie adaptation of the novel. The film opens with a dressedup Holly walking towards Tiffany’s display window on Fifth Avenue. She takes out a piece of bread and a cup of coffee, and looks through the window. The story unravels. A masterpiece told in flashback, Capote captured the spirit of the city of dreams. Because in New York, you can become anything.

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FEAT URE

The Secret Drunk Gin is usually associated with Jay Gatsby, the tragic character in F. Scott Fitzgerald’s 1925 classic The Great Gatsby. The drink (called the gin rickey in the novel) appears in chapter seven­—in a tense setting where Jay and his love interest Daisy secretly flirt as they wait for Daisy’s husband to return with “four gin rickeys that clicked full of ice.” It’s only apt that it appears in one of Fitzgerald’s well-received novels. With a fetish for merrymaking, Fitzgerald preferred this same drink at parties he often attended. It’s because gin could not be detected in the breath. But with how people drank in the roaring ’20s, his party behavior would have revealed the truth.

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FEAT URE

You Only Live Once “Don’t drink to get drunk; drink to enjoy life,” said Jack Kerouac. Although Kerouac wasn’t so particular with his alcohol, he did have a certain fondness for the margarita—a preference he picked up on one of his many trips through Mexico. In On The Road, Kerouac narrates the friendship of Dean Moriarty and Sal Paradise in an array of restless journeys all the way from New York City to Denver, New Orleans, and, of course, to his beloved Mexico. To drink like Kerouac, one must always be in the company of friends.

A little tequila could spark up a conversation for the mad ones, the ones, as Kerouac phrased in his novel, “mad to live, mad to talk, mad to be saved … the ones that never yawn or say a commonplace thing...”

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FEAT URE

Liquid Courage Little could be said about Sylvia Plath’s drinking habits. She did love a little sherry, as revealed in her unabridged journals.

But it was vodka that many associate with the writer. In her novel The Bell Jar, 19-year-old Esther Greenwood lands an internship for a magazine in New York. In the course of her experience, she breaks down and tries to recover. Is dear Sylvia disguising herself as Esther in the story? In one chapter, Esther joins her friend and some guys in a bar. Inexperienced, she orders a vodka. “Just plain. I always have it plain,” she adds.

Vodka has become a popular coming-of-age drink that didn’t taste like anything but assured to make one feel “powerful and godlike” as Esther would say. Perhaps it’s the kind of confidence potion the young ones think they need at that age.

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CHIC. SHARP. FORWARD. NOW ON PREEN.PH

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EATS

Arrozeria introduces the meloso, a saucy variant of the paella. On the far left is the Rossejat meloso. Beside it is a new paella dish in the eyes of Filipinos, Pato y Setas or duck and mushrooms.

CROP OF LIFE

Celebrate the goodness of rice in authentic Spanish paella dishes TEXT DENISE DANIELLE ALCANTARA PHOTOGRAPHY SAM LIM

If there is one thing you would give up in this season of fasting, it should not be rice. Every Filipino dish is best served with these gloriously steamed white grains. We all grew up with rice in every meal—tapsilog for breakfast, adobo with rice for lunch, kare-kare with rice for dinner (not to mention, the many choices of rice cakes for dessert). It has been a part of our bloodstream yet only chef Chele Gonzalez realized that there has been a lack of food concepts in the region that makes rice as the hero.

The brains behind Vask opened Arrozeria—from the word arroceria, which literally means “The House of Rice.”

Walking into what seems to be a modern and chic take of a rice warehouse, one will notice ladders hanging from the ceiling, steel bars making up the bar, and blown-up cutouts of rice sacks. Chef Gonzalez did not open another tapsilog joint; he opened a restaurant that champions authentic Spanish paella with high hopes to conquer the palates of the Filipino people. In partnership with the International Rice Research Institute, Gonzalez scoured the Philippines to find a local version of the Spanish arroz bomba rice used to make the perfect paella. He was successful to find local heirloom rice from the arroceria in the mountains of the Cordillera.

Arrozeria offers an extensive menu of the different variants of paella. Let’s start with the classic paella. The chefs give

its customers the freedom to choose the fitting consistency for your taste buds: al dente and thin or soft and wet. A selection of five dishes is available on the menu: De Verduras (seasonal vegetables), Valenciana (chicken, rosemary, green and white beans), Abanda (boneless fish and seafoods), Del Señorito (boneless chicken and peeled seafoods), and Pato Y Setas (duck and mushrooms). Also, you can opt to try their paella of the day. Apart from the classic ones, they also serve caldoso, a soupy version of the paella, similar to our arroz caldo. If you don’t like the dry texture and burnt-crisp bottom of the paella, order from the meloso variant section of the menu—the saucy version that comes in four dishes.

Another classic Spanish dish is the fideua, thin noodles cooked in savory and flavorful broth with pork ribs or black ink squid and octopus.

From feast-like gatherings with family and friends, Arrozeria transforms into a gastropub as sundown draws near. Gaining popularity are the tapas with their familiar yet sophisticated comfort dishes. For example, the ordinary camaron rebosado is reinvented as Gambas Con Gabardina Negra—squid ink battered shrimps with mojo picon. Tapas are best paired with their selection of alcoholic drinks in jars, cocktails, beers, and wines. Arrozeria takes you to a gastronomic adventure anytime of the day.

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EATS The Carpaccio de Atun, tuna seared to perfection, is served with cherry tomatoes, calamansi espuma and crispy jamon (left).

Deep-fried Gambas Con Gambardina Negrnna is fried shrimp wrapped in squid ink (bottom, left). Head chef Keith Fresnido worked at Vask before taking the job at Arrozeria (bottom).

Arrozeria. 4F Century City Mall, Kalayaan Ave. cor. Salamenea St., Makati City.

217-6563. www.facebook.com/arrozeriamnl.

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EATS

Most of Bistro Du Vin’s fare, according to Maita Quesada, emulates what rustic French cuisine served in traditional households.

S’IL VOUS PLATE

Dine in the way of Francophiles but with a no-frills, modern approach TEXT LEX CELERA PHOTOGRAPHY SAM LIM

Upon entering Bistro Du Vin, you would immediately notice the assorted French memorabilia mounted on the walls, preserved banknotes, silverware, vintage posters, and photographs. Jazz music plays softly in the background while the patter of conversation is heard from each corner.

The interior is illuminated just enough to reveal the blackand-white tiled floor and the speckled glass. The charming decor is inviting—a far cry from what you think a French bistro would be.

Enter the concept of the neo-bistro, a contemporary approach to French dining that strips it of its haughtiness without compromising the quality of the experience. A partnership between the prestigious Les Amis Group of Singapore and The Moment Group, Bistro Du Vin originates from Singapore, making its way to local shores and offering itself as an authentic French neo-bistro dining experience. The Moment Group’s Maita Quesada aims to introduce unintimidating French cuisine to the local palate. “That’s what a bistro feels like. It’s very convivial, it’s high energy. That’s really part of the whole bistro experience.”

Bistro Du Vin offers two distinct menu options: the a la carte menu and the blackboard specials. The a la carte offerings are traditional, straightforward French bistro fare.

For starters, try the Pan-seared Foie Gras with the compote of the day. The slab of foie gras is thick and hearty, but melts

at the touch of the tongue. To follow up, a good option would be the Jarret D’agneau, or Slow-roasted Lamb Shank.

The aroma is zesty and appetizing since the shank is cooked in its own fat along with herbs and spices. The meat is tender and falls straight off the bone.

Meanwhile, the blackboard specials are seasonal offerings that are more adventurous and sourced from their freshest ingredients. The blackboard specials change every two weeks, but dishes not seen on the blackboard can be arranged through a whisper to the staff. The Fresh Roxas Oysters taste best when sipped with the mignonette, but are fine on their own. To cap off the meal, an ideal dessert would be the Soufflé Au Grand Marnier; the soufflé is puffed up to perfection and is paired with vanilla ice cream.

As implied by its name du vin or “of the wine,” Bistro Du Vin offers a fine array of wine selections by the glass and by the carafe. A significant space of the establishment serves as storage for the selection, chilled in various temperatures and ready to be served at a moment’s notice.

Bistro Du Vin offers itself as a venue where one can feel at home. Whether for a date, a business meeting, or a casual get-together, it makes for a good venue—one that could break any tension by being a good conversation starter. With a combination of traditional and contemporary offerings, Bistro Du Vin makes sure to bring French cuisine closer to each diner’s heart and true to its taste.

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EATS Experience joie de vivre and escape into a world of hearty meals and comforting ambience at Bistro Du Vin.

Bistro Du Vin. G/F Edades Tower & Garden Villas, Rockwell Center, Makati City.

958-6712. www.bistroduvin.com.ph.

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EATS The platter of assorted dishes Tambai offers, also known as yaki-todo, is perfect with a side of Brew Kettle.

Also available is a cup of sake; neither drink overpowers each stick in terms of flavor.

NO-FRILLS COMFORT

A rising joint in Burgos furthers the yakitori craze TEXT LEX CELERA PHOTOGRAPHY SAM LIM

Tucked in Felipe Street, near P. Burgos Street, a few steps away from the always crowded El Chupacabra, stands a place where Japanese flair meets comfort street food. Only noticeable due to the number of patrons surrounding the light from the counter amid a backdrop of gray concrete, one could mistake the place as a simple karinderya or local eatery; the dining area is composed of wooden cocktail tables and plastic chairs spread out from the counter, almost making its way to the middle of the street in front.

But Tambai is not your regular street food joint. A lovechild of trio Franco Ocampo, Jerome Valencia, and Melvin Viceral, Tambai is what its name suggests: a place to enjoy what Franco calls “straight-to-the-point good food,” preferably with good company and a bottle of beer in hand. The concept of the restaurant came about during many drinking sessions together while Melvin coerced the previous owner of the space to rent it out. After two years, the owner finally gave in and what previously was a sarisari store now stands as a rising favorite among both locals and foreigners making their way to the restaurant. “We were just playing with the idea. But, in a way, we were already planning it,” Franco adds.

The “i” in Tambai not only suggests a differentiation from other street food joints but also spells out its edge.

“Melvin thought of the name. We made it an ‘i’ just to have a little Japanese feel, to change it up a bit.” Although Tambai doesn’t define itself simply as street food, it doesn’t claim to be authentically Japanese either. Instead, the vibe of Tambai is an embodiment of what the owners would want themselves: “You won’t go here and feel like ‘oh this place is for this kind of person.’ I want good food and a beer, nothing is telling me I shouldn’t feel like this place is weird. I want everyone to feel welcome. The concept is very personal to us. It’s what we want.”

The limited yet well-curated menu is composed of familiar tastes. Aside from the kimchi rice and a side of salad, most of the menu is composed of skewered pieces of grilled beef, pork, and chicken. The deep fried soft-shell crab on a stick gives a slight crunch with every bite, and the healthier options such as the garlic skewered with fresh basil, cherry tomatoes, and grilled zucchini serve as a nice contrast in terms of flavor. The yakitori is a must-have, and with everything moderately priced you won’t think twice of ordering another stick or two.

Open from 5 p.m. to 12 m.n., Tambai makes for both a good joint to wind down after a long night or a casual meeting place before venturing further into the streets.

Either way, this place is a definite mainstay.

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EATS Restaurants like Tambai are slowly changing Makati’s red-light district.

P. Burgos St. is now known to be “Williamsburgos,” coined after the hipster district in Brooklyn.

Tambai. 5779 Felipe St., Poblacion, Makati City. 0917-8423725. www.facebook.com/TambaiPH.

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RECIPE RECIPE

SAVOR THE EXOTIC

Get into the wild side and mix familiar and rare flavors for that explosive food experience TEXT, PHOTOGRAPHY AND STYLING SAM LIM

SPICY CROCODILE BURGER ON TOASTED ENGLISH MUFFIN WITH POACHED EGG INGREDIENTS

115g of ground crocodile tenderloin 1 shallot, sliced 1 medium-sized white onion, minced 1 tbsp. of sweet pickle relish 1 tsp. each of ground oregano, Cayenne, cumin and paprika 1 tbsp. of tomato ketchup 1 tbsp. of hot sauce 1 tsp. of crushed red pepper flakes 2 eggs 1 english muffin cut in half 1/4 cup of spinach 1 small red bell pepper, chopped 2 tsp. of Worcestershire sauce 1 tbsp. of Dijon mustard 1 slice of Gruyere cheese 2 slices of tomato 1 tsp. of white vinegar Salt and pepper

PREPARATION 1. In a mixing bowl, combine ground crocodile, white onion, pickle relish, oregano, cayenne, cumin, paprika, tomato ketchup, hot sauce, red pepper flakes, Worcestershire sauce, a pinch of salt and pepper, and 1 egg. Marinate for 10-15 minutes.

2. Meanwhile, in a saucepan, add water and vinegar. Bring to a slow boil. Crack 1 egg in a cup. Slowly incorporate the egg into the water and poach until the egg slightly rises from the water. Remove from the water and set aside to dry.

3. In a pan, add oil and sauté bell pepper, shallot, and spinach until soft. Set aside.

4. Toast English muffins on both sides then brush the bottom side with Dijon mustard.

5. Take the marinated meat and form it into a patty. Grill it on high heat for 1 minute on one side.

Flip the patty and add the Gruyere cheese on top and continue grilling for 40 seconds. Remove from grill and set aside.

6. Assemble the burger. Place the patty, cheese side up on top of the muffin with Dijon. Add the sautéed bell pepper, shallot, and spinach.

Add the tomato. Place the poached egg on top of the tomato then top it with the other half of the muffin.

7. Serve on a board with some mixed salad greens with vinaigrette.

NOTE: Crocodile meat is available at Wilcon Builder’s Depot.

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T HE GET

IN HIGH SPIRITS

A visit by the Green Fairy is the answer to writer’s block TEXT BEVERLY DALTON

“After the first glass, you see things as you wish they were. After the second, you see them as they are not. Finally, you see things as they really are.” Oscar Wilde couldn’t have been more earnest when he said this about a particular anise-flavored green spirit derived from a wormwood plant and is known to spark creativity. Wilde was popularly known as an absinthe drinker, but like all hearsay, it still isn’t certain if he drank absinthe at all. No references to absinthe can be found in any of his works or letters. His famous saying about the spirit is said to be written by other authors who were supposedly “quoting” Wilde.

The Green Fairy, as it is sometimes called after its emerald shade, was the drink of choice for so many writers and artists. Apart from Wilde, absinthe has been associated with Pablo Picasso, Vincent van Gogh, Charles Baudelaire, and Ernest Hemingway.

During the early part of the 19th century in Paris, absinthe had its own happy hour called the Green Hour, when bars and cafés served glasses of this verdant liquor. But like all libations, absinthe comes with a warning. It is, after all, known to be history’s most notorious drink. It is not meant to be taken in large doses, as this is an aperitif strong enough to trigger hallucinations and strange behavior. It is recommended, by tradition, to be poured over a perforated spoonful of sugar (as sugar softens its bitter bite) into a glass of water—or vice versa—until it turns opaque white. Hemingway, though, liked it poured into a champagne glass, then the iced champagne added until the drink attained an opalescent milkiness.

Much of absinthe’s popularity had declined because of its dangerous effects and because of the the entry of new cocktails (and drugs) in the 20th century. But even though it was banished, few continued to drink it underground. Today, absinthe’s mystique still remains in the consciousness of people, especially those who wonder if a visit by the Green Fairy is worth it. A minority, perhaps in the creative or literary field, still consider it their alcohol of choice—their miracle tonic to create their best work yet.

Ralph’s Wines and Spirits. Arnaiz Avenue, San Lorenzo, Makati City.

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A VUE OF MARCH

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A SALUTE TO THE GRADUATES!

Café d’Asie

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*Graduates need to present any proof of graduation such as Baccalaureate invitation, Yearbook, etc.

Phoenix Court

Taste a dazzling and mouthwatering Dim sum to tickle your taste buds. Savor the lip-smacking Steamed Shrimps Dumpling with X O Sauce, Steamed Chicken and Spinach Dumpling, Pan-fried Sesame Seafood Cake, Deep-fried Taro Seafood Puff and Deep-fried Bean Curd Sheet Roll.

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Vue Bar

Load up with mouthwatering savory and saucy food -everything from Crispy Fried Seafood and Mixed Meat paired with either Savory Beancurd Sauce, Sweet Plum Sauce or Black Bean Sauce.

Celebrate with us and reward the graduates with a feast for the hard-earned achievements! We are treating all graduates* for free with five (5) full buffet takers!

3 DIMSUM SPECIAL

SAVOURY AND SAUCE

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THE BREADWINNER Poolside Unearth chic and tasty gourmet sandwiches -- such as Prosciutto and Jack Cheese Panini on Rye Bread, Grilled Sausage and Caramelized Onions and Smoked Salmon Cream Cheese and Arugula Sandwich on Wheat Bread - for better bragging meals.

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