July 2017 Volume 11 | Issue 11
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CONT ENTS 08
18 COVER STORY Coco Quizon has found her medium
SPACE
What minimalism really entails
Cover photo by Koji Arboleda 24 EATS A mindful way to drink coffee
JULY 2017 04 HEALTH Obtaining the brain’s maximum capacity
26 RECIPE Indulge in Spanish comfort food at home
06 FIXTURE The origins of modern chef culture
28 THE GET Organize your stuff with this utilitarian tote
EDITOR’S NOTE Instant gratification Carl Jung once stated, “Every form of addiction is bad, no matter whether the narcotic be alcohol or morphine or idealism.” In the age of instant gratification, when there’s a constant influx of unfiltered information, the concept of form starts to blur. In this issue we delve into our obsession with form, whether of the physical ideal or of those that we consume from our screens. On the cover, Coco Quizon, the rose of social media, offers a peek into her life growing up with celebrity parents. An online strategist, she also shares some insights on the local social media landscape. Our
fixation with instantaneous results is reflected in the rise of nootropics, the latest brain hack to improve focus and creativity. Our fascination with form is also reflected in food. The prevailing chef-centric culture in the food scene, in particular, has made food—cooking it, plating it, selling it, consuming it—into something akin to religion since the 18th century. Finally, we celebrate form in its most ostensible state: as a space. Looking at a photographer’s living quarters, embedded with the philosophy and aesthetic of minimalism, teaches us a lesson in discovering inspiration through decluttering.
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ONLINE
SOUTHERN living
IN THE KNOW
Discover news through a new perspective on Nolisoli.ph
FIXTURE
GROUP PUBLISHER BEA J. LEDESMA ASSOCIATE MANAGING EDITOR BEA CELDRAN EDITORIAL ASSISTANTS OLIVER EMOCLING, BEA LLAGAS, YAZHMIN MALAJITO, ANTHEA REYES ONLINE ASSOCIATE EDITOR PAULINE MIRANDA CREATIVE DIRECTOR NIMU MUALLAM ASSOCIATE ART DIRECTOR DANICA CONDEZ STAFF PHOTOGRAPHER PATRICK SEGOVIA INTERNS JILL FERNANDEZ, CHRISTIAN SAN JOSE, VIANCA UY CONTRIBUTORS WRITERS CHELE GONZALEZ, DATU PENDANTUN PHOTOGRAPHERS KOJI ARBOLEDA, CHOLO DELA VEGA ILLUSTRATOR TERENCE EDUARTE STYLISTS CARLA DELOS REYES, MELVIN MOJICA HAIR AND MAKEUP JAN EDROSOLAN, APPLE FARAON, PAM ROBES COPY EDITOR SEPTEMBER GRACE MAHINO PROOFREADER ERIC NICOLE SALTA EDITORIAL CONSULTANT RIA FRANCISCO-PRIETO BOARD CHAIRPERSON ALEXANDRA PRIETO-ROMUALDEZ FINANCE ADVISOR AND TREASURER J. FERDINAND DE LUZURIAGA LEGAL ADVISOR ATTY. RUDYARD ARBOLADO HR STRATEGY HEAD RAYMUND SOBERANO VP AND CHIEF STRATEGY OFFICER IMELDA 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 SALES SUPERVISOR JOY SANTOS-PILAR KEY ACCOUNTS SPECIALIST ANGELITA TAN-IBAÑEZ SENIOR ACCOUNT EXECUTIVES ABBY GINAGA, THEA ORDIALES ACCOUNT EXECUTIVES ANDIE ZUÑIGA, CHARM BANZUELO, LIZA JISON SALES SUPPORT ASSISTANTS RECHELLE ENDOZO, MANILYN ILUMIN MANAGING EDITOR ANGELA VELASCO ASSOCIATE MANAGING EDITOR PAM BROOKE CASIN EDITORIAL ASSISTANTS SHARM DE SAN JOSE, CHRISTELLE TOLISORA, KRYZETTE PAPAGAYO SENIOR ACCOUNT EXECUTIVES SHANNA MALING, SARAH CABALATUNGAN ACCOUNT EXECUTIVE INA MATEO GRAPHIC ARTISTS CHEE FLORES, KATRICE MONTES, NICO ORTIGOZA, KRISTINE PAZ, JAYCELINE SORIANO
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PRODUCTION MANAGER JAN CARIQUITAN PRODUCTION ASSISTANT MARICEL GAVINO FINAL ART SUPERVISOR DENNIS CRUZ FA ARTIST ARGYL LEONES MARKETING AND EVENTS MANAGER JELLIC TAPIA TRADE MARKETING SUPERVISOR BIANCA DALUMPINES BRAND MARKETING SUPERVISOR MA. INA RODRIGUEZ BRAND MARKETING ASSISTANT NICOLE USON EVENTS ASSISTANT MERJORIE YOUNG SENIOR GRAPHIC ARTIST ROI DE CASTRO
FIND SOUTHERN LIVING AT STARBUCKS COFFEE, THE MANILA PENINSULA, ALABANG COUNTRY CLUB, HEIMA, DUSIT THANI HOTEL, AYALA MUSEUM, AND FULLY BOOKED.
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HEALT H
HIDDEN TRADE-OFFS
Deciphering the more recent health lifehacks being sold on the market TEXT ANTHEA REYES
ILLUSTRATION DANICA CONDEZ
We’re all playing catch-up, thanks to the internet and social media. But living in the Post-Information Age, someone has inevitably discovered an appropriate hack. Nootropics. The term has been around for quite a while now, with the practice exercised for even longer. These are supplements—also known as smart drugs—or substances that claim to enhance a person’s cognition, helping them perform daily tasks better. If you’ve seen Bradley Cooper’s movie Limitless, then you get the idea. There are various forms of nootropics. Some, like arousal enhancer Modafinil, claims to make you feel more like yourself. Some, like LSD or acid, claim to “open the gates of your mind” and make you more creative. Some simply help you focus better, enhance your ability to retain memories, or help you learn a new language more efficiently. Sounds too good to be true? That’s because it is. These smart drugs, whatever shape or form, come with a number of side effects. Too much of any of these will lead to addiction. Too much LSD can make you hyper-suggestive, such as the case of a man eating another man’s face in public. Then, there’s Adderall. Wildly popular in Silicon Valley, Adderall has made an example out of mentally healthy individuals who take cognitive enhancers intended for cognitively impaired individuals. Taking Adderall causes the opposite of its desired effect
and, instead, slows or damages cognitive functions. That’s because that is what it’s supposed to do: make hyperactive-impulsive individuals languid enough to actually focus on one thing. This is why successful biohacker and nootropic advocate Dave Aspray advises people to steer away from these smart drugs as much as possible. “Treat them like the big guns,” he wrote. His advice is to start with the basics, go natural, and treat these supplements as a form of last resort. He recently introduced Bulletproof Coffee, a drink made with his special line of coffee beans, brain octane oil, and unsalted grass-fed butter. This, he claims, helps clear the mind, uplifts one’s mood, and improves mental focus. Completely natural and safe, it is said to be good for everyday consumption. What’s the harm in a cup of joe, right? Apparently, heart disease. Not only is this specialty coffee expensive, it’s also bad for your cholesterol levels. While there are testaments to its desirable effects, doctors have noticed that people who drink Bulletproof Coffee daily have alarmingly heightened cholesterol levels. So Bulletproof Coffee? Good for the mind, but bad for your heart. All in all, our take is this: Nootropics are the miracle lifehacks that they claim to be, but they don’t come without side effects. Our advice is to use them sparingly and wisely.
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GOLD, BOUILLONS, AND SISIG How has the modern chef evolved?
TEXT DATU PENDANTUN ILLUSTRATION TERENCE EDUARTE
French chefs plate their food with capricious flair: foie is made tumescent, a truffle’s tang is diffused, and dishes are topped with the de rigeur gold leaf. Their patrons, on the other end, go through the process of making reservations, putting on their best table manners, and spending their hard-earned cash, all for the privilege of taking a picture of a dish they’re about to devour before actually devouring it. Food as religion Food is a religion, and chefs are its priests. Restaurants are sites of pilgrimage, the food enthusiast’s destination where they surrender both their palate and pocket, and Joël Robuchon is the pontiff. As
president of the gastronomic committee that had updated the Larousse Gastronomique, the chef ’s bible of sorts, his word is law. As for social media food porn posts, these are like religious souvenirs that proclaim a pilgrim has been blessed. Robuchon belongs to a culinary lineage that spans centuries. Two of his spiritual predecessors, the late 19th-early 20th century chef Auguste Escoffier and the legendary 18th century entrepreneur by the name of Boulanger, are of particular interest. Kaiser Wilhelm II, when congratulating Escoffier for his work in the kitchen, conferred upon him imperial flattery: “I am the emperor of Germany, but you are the emperor of chefs.” Escoffier then
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“Publicity is about social relations, not objects. Its promise is not of pleasure but of happiness: happiness as judged from the outside by others. The happiness of being envied is glamorous.”
and apparitions of the appetite. However, there is something immoral in taking advantage of the diners’ faith by devising maneuvers like adding edible gold to a dish and making them pay for the superfluity. From its inception, Boulanger’s restaurant was an enticing enterprise. He made use of heavenly claims to further his gain, and the tradition has been carried on to this day. Publicity is employed by chefs for profit, as art critic John Berger noted: “Publicity is about social relations, not objects. Its promise is not of pleasure but of happiness: happiness as judged from the outside by others. The happiness of being envied is glamorous.” Publicity for a chef and his restaurateur cohort also enables publicity for their patron. If the intention is not for posterity and remembrance, then food photos posted on social media prove the point. Whether flaunted or disguised as not-so-humble brags, food as a publicity ploy satisfies the natural needs of feeble men, and chefs will keep this circus up as long as consumers continue to spend money on it. That makes their power go beyond creating tricks for the dining table. Like a new encyclical issued by the pope, Anthony Bourdain (interestingly of French extraction) has recently anointed sisig as the Philippine dish fit for the world: “I think sisig is perfectly positioned to win the hearts and minds of the world as a whole.” Filipinos who had been waiting for the time when their food finally gains international repute shuddered Berger and Bourdain in orgasmic rapture, not unlike a collective speaking in There is immense value in the food chefs prepare: tongues. Such is the authority that a chef wields. At a Carefully selected ingredients are treated using time when food is religion, the diner, regardless of his impeccable skill, resulting in sensorial miracles milieu and means, could benefit from disbelief. deployed French chefs around the world to spread the word of French cuisine. His own words: “The art of cooking is perhaps one of the most useful forms of diplomacy…These men left their native land in order to teach people in faraway places about French foods…Over the course of my career, I have sown some two thousand cooks around the world.” True to form as their minister, he mobilized missionaries to dispense French culinary doctrine and proselytize. Though not strictly a chef, Boulanger, on the other hand, opened the first dining establishment to be called a restaurant in 1765. Since medieval times, rich restoratives such as bouillons or broths have been called restaurants—foods that restore health. Boulanger chose to call his place such, thus according himself the distinction of being the world’s first restaurateur (although boulanger means baker). A couple of signs on his shop delivered messianic message that went as far as hinting at his divinity, with one even quoting from Christian scripture: “Boulanger débite des restaurants divins.” (“Boulanger provides divine sustenance.”) “Venite ad me omnes qui stomacholaboratis et ego vosrestauro.” (“Come to me, those who are famished, and I will give sustenance.”) More than gall, the Gaul had godlike faculty.
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SPACE
Koji Arboleda’s dinner table can be extended when needed. On the wall is a Tom Bucag painting.
COME CLEAN
Photographer Koji Arboleda translates his style into his living space TEXT OLIVER EMOCLING PHOTOGRAPHY PATRICK SEGOVIA
Koji Arboleda’s home resembles a portrait he himself photographed, except that his subjects are chairs and tables instead of humans. His space is about clean lines with ample negative space. “For me, negative space is important,” Arboleda stresses. The gentleness of gray and the familiarity of wood dominate the space. However, the tendency of the interiors to succumb to dullness has been eliminated with vibrant accents placed here and there but without stealing the spectator’s attention. The light gray walls are occasionally adorned with artworks. Near the door, a Tom Bucag painting hangs
above a table. In the living room, a Jel Suarez artwork is on display, a gift given by restaurateurs Gab Bustos and Thea de Rivera. In his bedroom, a wall exhibits photos and posters from his recent South Korea trip. Arboleda moved into his one-bedroom condominium in April. According to the photographer, it’s a mutual understanding between him and his mom that he had to move out and learn to be more responsible. “I didn’t plan it at all,” Arboleda says of the pieces he decided to bring into his new home. Without consulting an interior designer, his vision has slowly and naturally arrived to what it is now. Since the start of the year, he has been going around Metro Manila to source necessary items that would fit his home. For example, he discovered his computer desk during a spontaneous trip to a furniture shop. “I just know when I like something.” Arboleda culls inspiration from Japanese culture, which he was first introduced to through viewings of the NHK show Oh Tokyo! at eight years old. His affinity for the culture manifests in his choice of furniture. His bed,
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SPACE Koji Arboleda is particular with the furniture he places in his new space. His bed is custom-made, while a bespoke hanging cabinet is also on its way.
for instance, is bespoke wood that’s just high enough for storage boxes to fit beneath it. “I like sitting on the floor. I also like furniture that almost touches the floor,” he says. He naturally leans towards minimalism, which to most, is a safe choice. But it is not the case for Arboleda: his preference for minimalism is not for vanity’s sake but key to keeping his home clean and fresh. “I grew up with storage for everything. I want my space to be clean and organized so I don’t have to worry about anything,” he says. Part of how he has set up his place is also due to his mother’s influence. “She taught me how to make the space open and flow.” While independence has its pitfalls, Arboleda has learned that living on his own helps him exercise self-control. Who wouldn’t want to make responsible choices when it’s your savings that you’ll be spending? As a young creative, he has also realized that control is key both in living alone and in good design. “You really have to see the control and cleverness of a design,” he says. Moving out of the family home is often a case of a young adult trying to become more responsible. However, that only comes full circle when he finally coexists with other creatures he should nurture: plants. “I still want to add more plants. I want to fill the balcony with plants and a sofa. I want it to look livelier,” Arboleda says.
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SPECIAL FEAT URE
A SEAT AT THE TABLE Various cuisines found in one location
“Where do you want to eat?” That’s the usual question we ask when the clock hits 12 noon. With the short amount of time usually given for lunch work, we often skim through long lists of restaurants then end up settling for a mediocre meal. But however busy one could be, lunch doesn’t need to be rushed and unsatisfactory. At Shangri-La at the Fort, there’s no need to visit various locations to find the right cuisine for you as Shangri-La has already gathered various restaurants with different menus in one location. If you want Chinese food, there’s The Canton Road. If you’re looking for something more exotic, try Peruvian cuisine at Samba. If you crave for steaks and meat, you can either opt for Raging Bull Chophouse or the recently opened Raging Bull Burgers. A sumptuous meal doesn’t need to be expensive. At Shangri-La, you can get a two-course menu for as low as P680. A la carte and seat meal options are also available. You also don’t need to go out of your way to get dessert or your caffeine fix as Shangri-La is also home to High Street Café. Shangri-La at the Fort can also turn your boring
business meetings into a feast because the restaurants have private rooms where you and your team are sure to be well-fed without the distraction of other diners. The Canton Road has nine private rooms that are equipped with private butlers to attend to your needs. Raging Bull Chophouse, Samba, and High Street Café also have both private and semi-private dining rooms. Shangri-La at the Fort makes it easier for people to eat delicious lunch even on a regular day. To enjoy a world-class lunch, reserve your table now at any of the restaurants through 820-0888.
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PLAY TIME
Kids return to the pleasure of physical games STYLING CARLA DELOS REYES PHOTOGRAPHY CHOLO DELA VEGA
On Gabriel: Button-down shirt, P1,650, and sweater, P1,850, both Neck and Neck, Rustan’s Makati Shorts, Gingersnaps, SM Aura On Balthazar: Headband, P39.75, Khush, Forum Robinsons Polo shirt, P390, and shorts, P590, both Uniqlo, Power Plant Mall Sweater, Gingersnaps, SM Aura
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On Balthazar: Headband, P39.75, Khush, Forum Robinsons Polo shirt, P390, and shorts, P590, both Uniqlo, Power Plant Mall Sweater, Gingersnaps, SM Aura On Sola: Polo shirt, P1,950, Neck and Neck, Rustan’s Makati Cardigan, P1,149.75, Gingersnaps, SM Aura Shorts, P590, Uniqlo, Power Plant Mall Shoes, P1,650, Kiddos, Rustan’s Makati
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GROOMING PAM ROBES PHOTOGRAPHY ASSISTANTS ANDREW CADORNA AND JOJO CABURAO STYLING ASSISTANT KATHRINA CABASCO SHOT ON LOCATION KERRY SPORTS
On Balthazar: Shirt, P1,250, vest, P1,850, and shorts, P1,650, all Neck and Neck, Rustan’s Makati Shoes, P1,650, Kiddos, Rustan’s Makati On Sola: Shirt, P1,850, Neck and Neck, Rustan’s Makati Dress, P990, Uniqlo, Power Plant Mall Shoes, P1,650, Kiddos, Rustan’s Makati
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SPECIAL FEAT URE Secure your child’s safety and comfort with fashion and furniture items from Chicco, Krakki, Enfant, and Orange Juice
ON THE SAFE SIDE Keep your child safe and protected from everyday mishaps TEXT ZAE PLANA
Kids having fun is an endearing sight for every parent. But with the kids’ clumsy nature it is important to be cautious of things that may cause accidents such as high places, and sharp edges. Uptown Bonifacio is home to a selection of brands that equip kids with safe and stylish gears. From newborns to tweens, children can upgrade their wardrobes and transform their bedrooms into a safer space. It is important to childproof every loose door and sharp corner in your home. For quality child care essentials, Chicco offers childproofing gears like door stoppers and gate rails. They are also one of Europe's largest sources of child care needs. Frail furniture can also endanger your child's safety, so look for pieces that last. Krakki, which means kid in Icelandic, specializes in Finland pinewood pieces made for every kid’s unique lifestyles and interests like their fun and functional loft beds with slides, and built-in storage.
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Children’s skin are extra sensitive, so parents should be cautious of harmful materials that go in grooming, bath, and clothing products. Enfant offers products that are gentle and safe for baby's skin. To avoid sudden stumbles, opt for comfortable right fitting pants like the Orange Juice Slim Fit Twill, which are made of diagonally weaved cotton. For quality and stylish fashion, Orange Juice is the go-to place. Chicco, Krakki, Enfant, and Orange Juice are your most reliable companions in keeping the young ones on the safe zone. All stores can be found at 3/F Uptown Mall, 36th St. corner 9th and 11th Avenues, Uptown Bonifacio, Taguig City. For more information, visit megaworldlifestylemalls.com. To know more about Orange Juice, Chicco, and Enfant, visit facebook.com/bigandsmallco, chicco.com.ph, and enfant.com.ph. For more information on Krakki, call 0956-7568600.
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COV ER STORY
Jacket, Vetements x Reebok, Univers, One Rockwell East Tower
CURRENT AFFAIRS Online strategist Coco Quizon keeps up with the ever-changing pace of media
TEXT OLIVER EMOCLING PHOTOGRAPHY KOJI ARBOLEDA
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The rain has settled down into a drizzle. With rainwater puddles reflecting the neon colors of the evening, Nicole “Coco” Quizon crosses the street to get to Bunchum’s. The place was her suggested location for the shoot, because according to her, the kitschy, non-descript bar and restaurant encapsulates her personality well. With stereos playing ’80s music, Bunchum’s is like a location transported straight out of a Wong Karwai film, except for an amalgam of ornaments culled from every special occasion Filipino households celebrate. “It’s very extra, yet it’s also very simple,” she explains. The most convenient way to describe Quizon is to unravel her celebrity lineage. She is the daughter of comedy king Dolphy and the divine diva Zsa Zsa Padilla. But this straightforward yet embellished introduction is not, by any means, the whole definition of who she really is. “I have an IMDB page,” Quizon declares. “I was in John en Marsha Ngayon ’91 as the baby.” That’s the page’s sole entry. Given that she’s an offspring of two powerhouse celebrities, it’s almost too easy to expect that Quizon would also take the same glittery path they did. In fact, some would think she doesn’t need to exert too much effort to become a celebrity herself. However, it’s not as simple as it seems. “We used to visit the studio during [my parents’] tapings, but we didn’t know what they were doing [until I turned nine],” she recalls. At that age, Quizon and her sister Zia had already attended acting workshops for a supposed revival of a youth-oriented variety show—and it was the last time she dabbled in the entertainment industry. “Everyone thinks [getting into showbiz] is the easiest thing to do,” she says, “but it’s really so hard.” It’s easy to spot her father’s sense of humor in her, but it takes a while to discover that Quizon is as inquisitive as her mother. These qualities and her parents’ collective shadow could have given her an easy pass into the showbiz star sytem, but she has forged a different path for herself. Although she doesn’t appear on TV or in movies, Quizon, like her parents, also creates content for public consumption but as an online strategist and development manager at a public relations agency. “A lot of people thought that I will do well [in this field],” she says. Quizon originally wanted to be a lawyer, until she realized that “all these things that will make me a lot of money are super duper hard. When I was a kid, I wanted to be a billionaire.” She took up anthropology
“I don’t think there is an original core idea, but the way an idea is presented can be original.”
in college in Australia, a course that didn’t seem to be the logical path towards making loads of money, but she is able to make sense of it: “I watched a Steve Wynn documentary. He’s a billionaire who owns a lot of casinos. He said he studied anthropology, and that’s why I studied anthropology too.” Quizon, like any other person who lives in the digital age, is immersed in social media most of the time. “[I spend] maybe almost half of my waking day reading or looking around [the web] for stuff.” She usually gets up at six in the morning, and the first thing she does is check her phone. Throughout the day, she spends two to three hours just scrolling through Instagram and Twitter (currently the most important social media platform, in her opinion), opening one notification after another, and watching the latest TV series or film on Netflix. “I always look at my phone even when I’m talking to people,” she says apologetically as she grabs her beeping phone. Quizon is also fixated on popular culture. She can talk about Kanye West for hours, how she regrets choosing to watch Gwen Stefani live instead of Fleetwood Mac, all the funny storylines of the movies her mom had starred in, and the things she calls “kabalbalan ng internet” she found on Live Journal blogs. In the end, though, scrambling through loads of what seems to be nonsense is vital to what she does for a living. “I really have to look at [social media] every day to the point that I get annoyed,” Quizon admits. “But I can’t be annoyed, because it’s my line of work. I have
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According to Coco Quizon, she acquired her love for reading from her mother Zsa Zsa Padilla, who has read every book at their home library. Apart from social media and reading, Quizon is also fond of pottery and dogs.
Button-down, Balenciaga, 8 Rockwell Skirt, Commes des Garรงons, One Rockwell East Tower
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Button-down, Vetements x Commes des Garçons Shirt, Univers, One Rockwell East Tower Skirt, Commes des Garçons, One Rockwell East Tower
to consume a lot of content, read, and discover a lot of ideas so I can make a brand [seem] new.” Ideas come and go, but do original ones still exist? “I don’t think there is an original core idea, but the way an idea is presented can be original,” she says. While her work requires her to create things that reflect the brand’s voice, Quizon likes to inject a touch of her own humor into it whenever the opportunity presents itself. “One challenge is learning how to sound like the brand, but the harder part is figuring out how to sound like myself.” The digital space is undeniably growing pretty fast, but Quizon knows how to keep up. “I guess it’s true that people’s attention span is shorter and platforms do die a lot more quickly, but Facebook is still here,” she points out. “People are getting more creative. We’re now open to not liking the same things. We can have our own ideas. That’s why I think it’s not too bad.” The trends, however, still remain quite the same. “It’s always [about] millennials,” she says of the demographics most of her projects target. “Everyone thinks millennials have a lot of money.” But while the same trends merely get dressed up for their next cyclical return, Quizon also believes that no single marketing technique works all the time. “I guess you
have a better chance of going viral if your content is hugot, but you really can’t tell anymore. Sometimes something works, sometimes it doesn’t.” If she feels something will become a trend soon, she might impulsively incorporate it to a campaign. “The one trend that I could claim as my original idea is millennial pink; 2013 pa lang, I already had a lot of stuff in that color,” she jokes. Quizon is self-admittedly impulsive, proven by the many tattoos she had gotten at the spur of the moment; one of them is a math equation that took her six years to answer. “Maybe 30 percent [of my tattoos] are pacool. The rest, had I not had them done, I wouldn’t ever get them.” Maybe that’s what she learned from Point of No Return, her favorite Zsa Zsa Padilla song. And although she’s trying to be less impulsive now, she doesn’t view this trait negatively either. Her fate wasn’t handed to her on a silver platter: She had—and still has to—work hard for her dreams. And Quizon has learned to turn the traits she had inherited from her parents into her own and make a name for herself. But while she’s brave enough to step away from the tall shadows that her parents cast, the end goal of her work remains the same with what they had set out to do: “Make people happy, and get a story across.”
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PHOTOGRAPHY ASSISTANT FRANCES URBIZTONDO SHOT ON LOCATION BUNCHUM’S
STYLING MELVIN MOJICA MAKEUP APPLE FARAON OF MAC COSMETICS HAIR JAN EDROSOLAN
Button-down, Vetements x Commes des Garçons Shirt, Univers, One Rockwell East Tower
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EATS
Hineleban Cafe is part of the Hineleban Foundation, which aims to restore the environment and create sustainable livelihood for indigenous peoples.
LOCAL GATHERING
Hineleban Café serves premium coffee and helps coffee farmers TEXT PAULINE MIRANDA PHOTOGRAPHY DANICA CONDEZ
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EATS Hineleban Cafe’s mushroom risotto uses adlai instead of rice. The recipes were developed by chef Sabrina Artadi.
“People ask, ‘What’s Hineleban? Is it French? Italian?’ And I say, no, it’s local,” says Claudia Perrine, one of the owners of Hineleban Café. Pointing to a framed photograph on one of the cafe’s bookshelves, she continues: “That’s your farmer right there.” Located along Arnaiz Avenue, with its wide glass windows, the café is hard to miss. In fact, Perrine says, a lot of their current guests find out about the place only by spotting it along the way, if not by word of mouth. Hineleban Café may have just opened its doors to the public last April, but their experience in producing local, single origin coffee is a long-storied one— around eight years old now. Rated as one of the best arabica coffees in 2013 with a score of 85.5, which is a specialty coffee grade, Hineleban Café and its mother company Hineleban Foundation aim to not only showcase world-class coffee, but to also give back to the communities that produce them. Buying a bag of coffee equates to a tree planted in the name of the customer. Customers can even
name these trees and track their growth on the Hineleban website. Instead of rice, Hineleban Café uses adlai grains for their main dishes. Also produced at their Bukidnon farm, adlai was the surprising benefit of long spells of drought. Perrine shares, “The datu’s wife said [they had nothing to eat] because they can’t grow their crops. When we asked them what they ate, they showed this grain, saying ‘Oh, we eat this.’ It’s like rice.” The adlai dishes feature simple, easy-to-do recipes like tapa, risotto, and curry “rice.” “That’s what we want to show: [that] the adlai we have here can also be cooked at home whenever you want.” Pair a cup of honey-processed coffee with a bowl of tapa, adlai, and a flavorful duck egg for a truly local breakfast. Or go for their mushroom risotto— an unsurprisingly addicting dish with a good balance of creaminess. The choice is easy to make at Hineleban Café, knowing it all leads to good outcomes, for the farmers and diners alike.
Hineleban Cafe. 830 Arnaiz Ave., Makati City. 816-4772. Facebook.com/hinelebancafe
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RECIPE
MUSSEL UP
Elevate your seafood recipe with a touch of Spanish home cooking TEXT AND STYLING CHELE GONZALEZ PHOTOGRAPHY PATRICK SEGOVIA
MEJILLONES TIGRE INGREDIENTS
30 ml. olive oil 300 g. onions 200 g. green capsicum 200 g. red capsicum 15 g. spicy paprika 12 g. Spanish paprika 120 g. butter 300 g. all-purpose flour 1.25 kg. milk 500 ml. cream 15 g. tomato paste 750 g. mussels (each cut into 3) 250 ml. mussel stock
PREPARATION
1. Sauté onion in olive oil until it becomes translucent. Add green and red capsicum in medium to high heat until they become tender and soft but not caramelized. 2. Add tomato paste and mix well. 3. Add butter and paprika then flour to make the roux. 4. Slowly add milk and work the mixture into a fine paste. 5. Add mussels and slowly add the cream. Stir gently with spatula and simmer for 20 minutes.
6. When cooked, use a spoon or spatula to scoop the mixture into the mussel shells. Freeze. Breading the mussels: 1. Bread the mussels with flour. 2. Dip in egg and then coat in bread crumbs. 3. Deep fry mussels until golden brown.
Watch the recipe` video on nolisoli.ph.
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T HE GET
STASH AND CARRY
These everyday totes provide the function you never thought you needed TEXT BEA CELDRAN PHOTOGRAPHY PATRICK SEGOVIA
“Ware Co is my continuous investigation and research on materials, and how their usage adapts to and relates with their user’s surroundings and personality,” says Therese Regalado, owner and founder of the tote label. What started as an experiment with the reverse Shibori dyeing technique had piqued her curiosity. Soon, she was creating tote bags from the patterns themselves. Regalado admits, “I’m interested in mixing materials and seeing their cumulative results, which can also be functional.” Her bags fulfill a simple objective, one that stems from a need that users may not have realized at first. Ware Co’s line of see-through mesh totes, for example, was developed because she found it difficult to find her keys in most bags. The brand’s latest line of totes will be even more adaptable to the user’s preference, as they come in varied sizes, with adjustable strap lengths and hidden pockets. The canvas totes are the ideal no-frills go-to bag filled with a variety of pockets on the outside and an inconspicuous zipper slit at the back. The size roughly fits all laptop sizes, including iPads and MacBook Airs.
Ware Co. Instagram.com/ware_co. ware.cobrand@gmail.com
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