IN THE HOUSE OCTOBER

O CTO B E R 2 0 1 9 ISSUE 33

BA R | C U I S I N E | A R T | P O P -U P | E V EN T S

Sunday, yummy Sunday TH E B EST B RU N CH I N TOWN

SU N DAYS | 10:30AM - 2 :30 PM Price per person: P1,800 Children aged 10 and below: Free of charge For reservations, please contact reservations@manilahouseinc.com or +63 917 816 3685

M H | TA BL E OF C O N T E N T S

October 2019

Codorníu's underground wine cellar

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E D I T O R ' S PAG E

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NEWS Benefits, Privileges, and Partnerships

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CLU B RU LES

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MEET OUR TEAM Rosie Stacy

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COCK TA I L HOU R Drink of the Month: B.O.B. (Burnt Orange Boulevardier)

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FO OD & BEV E R AGE Tasting Notes: Cloudy Bay 2015 Pinot Noir

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I N C A SE YOU M IS SE D I T Preface to a Riverine Cuisine The Feisty Flavors of Bangsamoro Unleashed

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MH INTERVIEW Miguel Miñana

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ON SHOW In Flight

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MEMBERS' CORNER Thoughts on Diwali

SPOTLIGHT Slashback to the '80s Halloween Party On the Move

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C A L E N DA R OF E V E N T S What's happening in Manila House this month

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MH | E D I T O R ’ S PAG E

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Flavors & Spices

few months ago, we held our first guest chef dinner event, featuring a cuisine that remains unknown to most Filipinos, that of Muslim Mindanao, and it struck a flavorful chord with Members who attended, prompting us to include some of Chef Datu Shariff Pendatun’s dishes, notable for their infusion of coconut milk, on our seasonal menu special offerings. Datu Shariff delves into the cuisine in more detail on pages 13 to 14 and food writer Ige Ramos, who attended the dinner, chimes in with his positive review of the meal on page 15.

The success of that dinner encouraged us to invite another guest chef, this time Chef Vikram Singh, to prepare a fabulous seven-course dinner for our Members. He will be introducing Manila House to his particular specialty, Mughlai cuisine, in time for Diwali, the Indian Festival of Lights.

A mix of Indian and Persian cuisines, Mughlai cuisine developed in the royal kitchens of the Mughal Empire, which was established in India in the 16th century. One of its most distinctive characteristics is the innovative combination of ground and whole spices, which then gives each dish a unique aroma and an exotic taste. Biryani, kofta, and paratha are just some of the staples of Mughlai cuisine as interpreted by Chef Vikram, which we invite you to discover and savor on Friday, October 18.

October ends with another festival of lights of sorts: Halloween. We’re all ready to light the night with jacko-lanterns and a retro vibe on October 31 as we mark the camp holiday with an '80s-themed Halloween night.

Horrify us (in the best possible way) in your '80s best (or worst) at our Slashback to the '80s Night at Avenue Bar. Think Thriller… with exaggerated shoulder pads!

H OUSE G U EST

WH O Elena Evseeva and Evgeny Ivanchenko Stars of the Mariinsky Ballet (Kirov Ballet) WHAT

Media Presentation by Ballet Philippines for Swan Lake

WH E N August 27, 2019

Best In-House Magazine PHILIPPINES BEST BRAND AWARDS 2018

Editor Bambina Olivares Content Community Manager Angeli Chin

On behalf of Manila House, I’d like to take this opportunity to wish all our Members from the Indian community a Happy Diwali!

Bambina Olivares

Director of PR and Arts, Culture, and Education Programs

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Graphic Designer Joseph Concepcion

O N TH E COVE R An intimate dinner in Sta. Ana Private Room

Editorial Advisers Anton San Diego Vicki Aldaba

Benefits, Privileges, and Partnerships

MH | N E W S

For information, please contact membership@manilahouseinc.com or events@manilahouseinc.com CENTRE MÉDICALE I N T E R N AT I O N A L E 10% Discount for Manila House Members on CMI Prime Health Essential Packages Additional 10% discount for Senior Citizens and PWDs

KERRY SPORTS X MANILA HOUSE PROMO

T H E B AT T E R Y

The Penthouse

We have partnered with The Battery in San Francisco to offer Manila House Members a special discount of 10% off the Best Available Rate to those wishing to book and stay at the hotel adjacent to this exclusive private members club. Accommodation at this chic 14-suite luxury boutique hotel includes a spacious penthouse suite and roof terrace. As hotel guests, Manila House Members will be considered Resident Members of The Battery, and as such will have access to the club’s facilities during their stay.

Accommodation is subject to availability.

Reservations must be coursed through Manila House via membership@manilahouseinc.com or events@manilahouseinc.com The Battery 717 Battery Street, San Francisco, CA 94111, USA + 1 415-230-8000 thebatterysf.com

AIR INTELLIPURE From homes to hospitals, Air Intellipure air cleaners eradicate harmful particles with unmatched efficiency leaving nothing but fresh, pure, healthy air. With its revolutionary air cleaning and filtration process, it can destroy 99.99% of harmful viruses, fungi, molds, and bacteria.

Manila House Members can avail of special discounted rates for annual membership at the luxurious two-level Kerry Sports Club within Shangri-La at the Fort

LIFESCIENCE The LiveWell Annual Care Program from LifeScience is a 12-month health package that is much more than your usual medical check up.

For a whole year, you'll have access to consultations, in-depth testing health wellness activities, your very own Care Team, and a health plan designed especially for you.

Manila House Members enjoy a special discount on the introductory price of P127,230 by using this exclusive promo code: MHLIVEWELL.

As a special treat, Members can enjoy a 5% discount on limited-time introductory price using promo code MANILAHOUSE at www.airintellipure.com.

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MH | C L U B R U L E S

Attention All Members NO CARD, NO SERVICE Your Membership Card (the new RFID card) must be presented when ordering. We reserve the right to refuse service to guests of Members ordering from our dining outlets without the Member present. We would be grateful if you would inform your guests that they are unable to order food and beverages without you, as the Member, present at the Club. If the card is unavailable, a temporary card can be issued to the Member at the Reception desk, subject to an administration fee.

DRESS CODE Members and guests are asked to be respectful of the occasion and time of day and to dress appropriately, and that includes footwear. Flip-flops are not allowed at any time.

W E E K D AY S Ladies and gentlemen may not wear shorts at any time.

Gentlemen may not wear vests (singlets) at any time.

Workout apparel (except shorts) is allowed as long as a cover-up or hoodie or sweatshirt and proper footwear is worn. Gentlemen are required to wear trousers when dining at The Grill or Anahaw.

W E E K E N D S A N D P U B L I C H O L I D AY S Casual wear is allowed, including shorts, for both ladies and gentlemen. Gentlemen may not wear vests (singlets) at any time. Gentlemen may wear shorts when dining at The Grill or Anahaw.

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TRANSFER FEE Starting September 1, 2019 there will be an applicable Transfer Fee of P25,000 to all Members who assign/ transfer their membership to another person. This policy applies to all membership transfers outside of the Spouse/Partner Courtesy Membership Programme.

S P O U S E/PA R T N E R COURTESY PROGRAMME This special programme allows Courtesy Membership for a Member's spouse/partner including unlimited access to the Club and waived annual dues.

RE:MEMBER REFERRAL AND R E WAR D S PRO G R AM M E Refer a friend, family member, or business associate for membership to Manila House and we’ll reward you!

Our membership is open to adults aged 18 onwards.

2 02 0 AN N UAL D U ES AN D CO N SU MAB LES From January 2020 onwards, annual dues will be inclusive of P700 and P500 monthly consumables. Founding, Regular, and Associate Members will be entitled to P700 in monthly consumables. For Junior Members, the monthly consumable amount is P500. The consumable amounts may be used in all F&B outlets. If unused, the monthly consumable amount will be forfeited at the end of every month.

As an incentive, Members who pay their annual dues before January 1, 2020 shall be entitled to F&B vouchers equivalent to one (1) month worth of dues.

For more information regarding Membership concerns, please call +63 917 816 3685 or email membership@manilahouseinc.com.

MH | M E E T O U R T E A M

Get to Know: Rosie Stacey Love what you see in our Retail Corner?

Rosie is the person responsible for sourcing, curating, and managing the always-interesting array of covetable items on display

What are the perks that come with being the Retail Manager?

I get to meet different clients and organize pop-up events, which ensures that we have a good rotation of products at the Retail Corner. These products can get really unique and really refreshing to the eye, especially with the varieties sold in the retail store.

Which pop-up has been your favorite so far?

My favorite pop-ups would definitely be those consisting of different clothing lines, especially those that are unique to the eye and can’t be found in many other stores. These unique items are definitely what set us apart from other stores with the same offerings and common brands.

What's the fanciest item ever sold at the Retail Corner?

The fanciest products we sold would probably be the silverware items wherein clients actually race to get them because they sell so quickly. With those silver products and other vintage items being sold, it actually makes me happy to see that people are very keen on having having such items.

I enjoy going to the movies with my three children.

Sometimes, during the weekends, we would just stay at home and watch Netflix together.

Bags or shoes?

BOTH! Don’t we women love both? If men have their watches I guess I can definitely say that bags and shoes are our "watches." Brands of such items aren’t a huge deal to me as long as they’re unique and elegant and I won’t get tired of them so easily. Then again, we women always want more when it comes to these items.

D I RECTO RY

Reservations +63 917 816 3685 reservations@manilahouseinc.com

Banquets +63 917 816 3671 banquets@manilahouseinc.com

Member Relations +63 917 657 2073 membership@manilahouseinc.com

​ etail R +63 917 809 4896 retail@manilahouseinc.com

PR and Arts, Culture & Education Programs +63 917 829 0819 events@manilahouseinc.com

Call us: +632 8 958 5007, +632 8 478 7163, +632 8 478 7165, +632 8 478 7176, +632 8 826 3196

Manila House Private Club, Inc. 8F, Seven/NEO (formerly Net Park), 5th Avenue, Bonifacio Global City, Taguig 1634, Philippines www.manilahouseinc.com Manila House Private Members Club @manila_house

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MH | I N T E R V I E W

Miguel Miñana His an eventful life—literally. Miguel Miñana is the endlessly creative powerhouse behind some of the most spectacular concerts, productions, and extravaganzas for pop stars, opera singers, corporations, and dignitaries, including the Club’s signature Ang Pagdiriwang fête How did you end up in event management?

My love for event management goes all the way back to my high school days in La Salle Green Hills. I would be part of the organizing committee for several of the school events including the proverbial School Fair, Bb. La Salle, as well as some of the school orgs. That love for school event management stretched all the way to college in DLSU. When I took on my first job to fulfill my college specialization in Advertising, I thought my life with events ended with my graduation in college. I spoke too soon.

While I was in Accounts in my first ad agency I was thrown 5

into Event Management for a cigarette account. Having been a child of the 70s, a discophile, and a night owl at that; the account was something not very distant to me. My boss gave me the job of promoting the brands in different clubs and bars through sampling by our brand ambassadors, then called promo girls. After a few years, I wanted a change of environment and left for the States.

After a year in the US, I came back home to resume my career in advertising. Again working in Event Management was inevitable. My account this time was liquor… from a cigarette account to booze… my social life was mixed with my work life, partying for work— Discos like Faces, Mars,

MH | I N T E R V I E W

Rumors, Where Else, later to be called Euphoria were the “in” places to be seen then but these were also the places where we created and executed theme events to promote the different liquor brands.

the icing or put the dot at the end of the sentence. To be good at what you do, you have to be very creative, and know how to turn that figment of imagination into fruition and most importantly, execute it well.

In 2001 I set-up my own company, ThemeWorks Events Company. During the turn of the millennium, events companies were very few and far in between. My first “job” was to stage our high school silver reunion show. An old batchmate, who was then the Asst. Chief of Staff of former

To make your artistry thrive and prosper, one has to have a good business sense. I knew that I wanted this to be my career. My background in Marketing in college, and the strong Business and Entrepreneurial sense I learned from my parents jumpstarted my career in events.

Mike and his team meet before the curtains rise at an event

Pres. Gloria Arroyo, asked me to help stage PGMA’s first State Dinner together with her social secretary Bettina Aboitiz. Malacañang didn’t leave any stone unturned for its first official visitor, Prince Andrew! Eighteen years and close to a hundred state dinners, APEC and ASEAN dinners later, I'm still doing what I love doing. I guess I know I am in the place where destiny has rightfully placed me.

What is your creative process? How do you get from a germ of an idea to a spectacular show?

A project begins with a brief from a client. Some projects are exciting and some not so. But it is up to you to find excitement in it and turn around a dull project to something thrilling! Most of the time a color, a shape, a leaf, a feeling, a song, or a phrase germinate into a concept. Exposure to different ideas from various travels open up your imagination and senses.

What is the secret to your company’s longevity?

First of all you have to be a hands-on events person. When I began event work in the '80s I did most of the leg work myself. Today I tell my staff “there is nothing that you guys can do that I cannot do.” You cannot just put the cherry on

At an official banquet

If inspiration can come from anywhere, how do you spend your downtime?

When you find pleasure in work then working ceases to be a job. When I have the chance to travel I use the opportunity for down time but also to enrich my senses. By filling up my inspiration cup, I can savor the lushness of this inspiration and keep them in my memory bank of ideas.

I love staying at our family farm in Leyte. I have enhanced the coconut plantation with homes and guest houses inspired by how I conceive a restful place should be—clean lines, restful to the eyes and soul, and with a strong sense of spirituality. A place I can commune with nature and the Supreme Being. As my spirit is filled to the brim my mind and my heart, too, is filled.

But above all, my greatest influence and refuge is my family.

We are a close-knit brood and we draw strength from one another; we live, love and laugh a lot.

Such is life. Each aspect of our being interconnects with one another.

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MH | O N S H O W

Aviary is an exhibit that ushers the audience inside the intellectual sphere of a select flock of creative beings

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Faye Pamintuan, The Dispute, 18 x 24 in. Watercolor and graphite on paper, 2019

In Flight

MH | O N S H O W

White Walls Gallery returns with a group show that features diversity of thought fostered in an environment of independence

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ike free birds gathered in a nurturing space, the artists’ ideas take flight, uninhibited. The collection flaunts each individual’s polychromatic ways of thinking; giving the viewers a chance to encounter the artists’ thoughts, intimate enough to appreciate its complexity.

The exhibit's thesis is delivered through a format of wildness—as if looking up inside an aviary to witness flights, one is at the mercy of nature. Thus, the experience demands from its audience a submission to the organic unraveling of ideas, to the unpredictability which comes as the price of freedom.

Ironically, what emerges as a result of its ungovernability is a gamut of visual proof of the sophistication of the human mind.

Chelsea Theodossis, Still 2, 18 x 24 in. Oil on canvas

Aviary is a collection of thoughts from the liberal minds of Jayson Cortez • Kokoy Dela Cruz • Rudolph Doane • Edwin Martinez • Martin Maturan • Demi Padua • Faye Pamintuan • Alvin Paraguison • Marc Salamat • Kim Santiago • Yao Sampana • Jukus Sepada • Satchi Tan • Chelsea Theodossis • Papi Umali - Carla T. Gamalinda AVIARY O PE N S O N WE D N ES DAY | O CTO B E R 9 | 6 PM The exhibition runs until November 9

ABOUT WHITE WALLS GALLERY White Walls Gallery offers fresh, innovative and contemporary Filipino art showcased in high-end alternative spaces, a model promoting accessibility to a wide spectrum of artists, art collectors and aficionados. email: whitewallsgallery@yahoo.com white.walls.gallery

Yao Sampana, Faith, 18 x 24 in. Oil on canvas, 2019

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MH | S P O T L I G H T

SLASHBACK TO THE '80 S HALLOWEEN NIGHT

TH U RSDAY | OCTO B ER 31 | 7PM O NWARDS AVEN U E BAR For reservations, please contact events@manilahouseinc.com or +63 917 816 3685 9

MH | S P O T L I G H T

On the Move

Malta

Looking for a second passport or home in another part of the world? Are you thinking of sending your children to school overseas? Or are you simply looking for investment opportunities abroad? Henley & Partners addresses all your questions at an exclusive seminar on Global Citizenship

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n a world of uncertainty and volatility, one of the most valuable assets in any wealthy individual’s investment portfolio is an alternative residence permit or second citizenship. The Global Citizenship Seminar organized by Henley & Partners will provide attendees an overview of global mobility trends, as well as an update on the world’s leading investment migration programs and their related investment opportunities. The seminar will focus on residence-by-investment programs with separate panel discussions centering on Australia, United Kingdom and Europe. Each panel will feature various experts on migration,

Australia

United Kingdom

education, real estate, investment and tax, to provide a holistic view of everything that is involved when considering a second residence. Joining Henley & Partners on the panel are are Knight Frank, IDP Education, and Real Asset Management.

TH U RS DAY | O CTO B E R 10 5PM Registration & Networking 6PM Panel Discussion & Q&A Admission is free but RSVP is essential. For reservations, email: southeastasia-events@henleyglobal.com 10

MH | C O C K T A I L H O U R

Drink of the Month

Craving for fall flavors?

Our signature cocktail, B.O.B. (Burnt Orange Boulevardier) made with bourbon, sweet vermouth, Campari, and flamed orange zest will have you dreaming of autumn Best paired with the Roasted Bone Marrow from The Grill

RESTAU RANTS AN D O PE RATI N G H OU RS ANAHAW Fine Filipino food in an elegant colonial-inspired setting.

TH E G RI LL Cozy yet sophisticated, serving steak and seafood grilled to perfection.

(Serving Lunch from 11AM - 2PM • Dinner from 5PM - 10PM on weekdays and until 11PM on weekends) BO N I FACI O D I N I N G Here, comfort food is served from breakfast and lunch through to merienda, high tea and dinner, from pasta with our own special sauces to irresistibly delicious salads and sandwich standards with our own twist.

(Weekdays: 11AM - 11PM • Weekends: 11AM - 12MN) AVE N U E BAR An elegant bar that begins indoors and flows into an outdoor deck with incredible views of the BGC skyline.

(Weekdays: 7AM - 12MN • Weekends: 7AM - 2AM) 11

MH | F O O D & B E V E R AG E

Tasting Notes

CLOUDY BAY 2015 PINOT NOIR Intriguing and seductive, this 2015 vintage from Cloudy Bay is refined in nature. Wine is redolent with dark and velvety cherry fruit, channeling baked morello cherry and juicy doris plums. Given air, subtle rose notes bloom in the background together with sweet spice.

On the palate, the wine is taut in structure with supple tannin and crunchy acidity. The complexity builds upon tasting with earthen notes of graphite, smoke, and toasty oak characters.

Our wine steward recommends pairing it with Manila House Fried Chicken, Duck Gnocchi, and Duck Confit

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MH | I N C A S E Y O U M I S S E D I T

Chef Datu Shariff Pendatun gives an insightful talk about Bangsamoro cuisine to the guests

Preface to a Riverine Cuisine Chef Datu Shariff Pendatun describes the flavors of Muslim Mindanao which he personally introduced at a special dinner last July at Manila House

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ood is oftentimes a conduit in uncovering attributes of unfamiliar traditions. The food of the Maguindanaon can thus serve as an introduction to an ancient and colorful culture.

The Maguindanaon are an ethnolinguistic group from the central plains of Mindanao, and much of their society was centered on the river, the Rio Grande de Mindanao, and on

“In their manners and customs are other particulars in which they resemble that nation; such as, yellow being the royal color; guests at feasts of ceremony having all different tables, and, in proportion to the greatness of the ceremony, the tables loaded.”

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other bodies of water like Liguasan Marsh and Lake Buluan that flow into the river. The polities that existed in their area, the Sultanates of Maguindanao and Buayan, have roots in the Sultanate of Malacca in the southernmost tip of the continent.

In the 1770s, while most Filipinos were subjects of the Spanish crown, Maguindanaons enjoyed their meals in liberty.

According to English navigator Thomas Forrest’s observations on the Maguindanaon in relation to the Chinese, “In their manners and customs are other particulars in which they resemble that nation; such as, yellow being the royal color; guests at feasts of ceremony having all different tables, and, in proportion to the greatness of the ceremony, the tables loaded.” Even though food served at those feasts are subject to conjecture, we can catch a glimpse of the history and culture through the food enjoyed today.

Rice in its boiled form is relied as quotidian staple, while colored highland varieties are prized as occasional treats.

When wrapped in shiny banana leaf, rice becomes the portable linepet. If embellished with flaked chicken or fish called kagikit, linepet is elevated to pastil. And if chicken liver is used in place of chicken, the preparation becomes an indulgent kalintubo.

MH | I N C A S E Y O U M I S S E D I T

Piyanggang (Chicken cooked in Burnt Coconut)

Linggil a Kambing (Chevon with Roasted Coconut)

When one asks what another is having for a meal, the question asked is ngin i seda nu? (What fish are you having?). Although the Maguindanaons of Sibugay in the Zamboanga peninsula have a distrust of riverine fauna, most hold the fish found in rivers and lakes in high regard.

Among them are snakehead or haluan; katipa and balik, catfish endemic to the area; pupuyo or climbing perch; gurami; and kadulog, a kind of goby. Crustaceans, too, are part of the table—alimangu or crab, udang or freshwater crayfish, and udang's larger kin, banaran.

Preparation of these vary from fried, sinendeg, which in the Maguindanaon context is an exercise in textural alteration from fleshy to an audible crisp; pinegyew or grilled, made more palatable when served dinilutan—with salt, freshly squeezed coconut milk, and few squeezes of kaffir lime; tinapa, smoked; and tininda, cooked in broth gently soured with tomato and flavored with intimations of fresh spice like ginger, lemongrass, and turmeric. Tomato is a contemporary practice, and using unripe mango and agao or alagaw leaves for souring is slowly fading from memory.

Another preparation, a bit more befitting terrestrial animals such as fowl, cattle, and goat is pinamilit, i.e. with coconut milk. Unlike other dishes that employ coconut’s milk, pinamilit is never unctuous. The coconut milk, more broth than sauce, is a light insinuation of fat. Turmeric, ginger, and lemongrass are conventional additions.

A similar dish, linigil, is normally prepared with chicken, although other protein such as goat meat may be used.

Sangkerat (Saba Plantain in Coconut Cream)

Linigil is a cooked in coconut milk and other fresh spices as in pinamilit, but the coconut is reduced and palapa is mixed in toward the end. Palapa, ground roasted coconut flavored with aromatics like galangal, onion, and garlic, is used as a cooking ingredient and as a condiment to accentuate meals.

A dish that’s featured prominently in celebrations is sinina, usually of tenderized beef or goat, and literally means sautéed. It is therefore the Maguindanaon’s adobo, i.e. subject to the whim and preference of its creator. Versions that are more atavistic are tinged with turmeric, while more contemporary ones are dark with soy sauce.

To the Maguindanaon, these elements of their riverine cuisine are expressions of identity. For others, they're conduits towards a deeper understanding of a centuries-old heritage.

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MH | I N C A S E Y O U M I S S E D I T

The Feisty Flavors of Bangsamoro Unleashed

By noted food writer Ige Ramos reviews the recent dinner by Chef Datu Shariff Pendatun showcasing the cuisine of Muslim Mindanao

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palapa. For example, an iteration of palapa that is common among the Tausugs, the third largest Islamic ethnic group in Mindanao, contains roasted and spiced coconut. The resulting condiment, bubuk, is used to season their seaweed and mango salad. A version of palapa from Maguindanao Province, one of the historic sultanates in Mindanao and home to the sixth largest Filipino ethnolinguistic group, is called tinu, a paste of roasted coconut that has been pounded with galangal and dried chili peppers, is used as a condiment as well as a cooking and seasoning ingredient.

The repertoire of coconut-based cuisines prepared by Pendatun began with small condiment plates of chopped chilies, rock salt, and palapa on the table, followed by the Maranao, inaluban a haruan, fresh-water snakehead (dalag) in coconut milk and sweet potato shoots and leaves, followed by piyaranan a odang, crawfish with coconut meat in turmeric and chili. Maguindanao was represented by pinamilit a kamu, garden vegetables and freshwater

o understand Islamic culture and specifically the culinary traditions of Southern Philippines is a daunting task. One must have an open mind and experience it first hand to be able to comprehend its cultural significance and its importance to its people. The centuriesold, armed struggle between the Moros and the former Spanish and American colonizers has spilled over into the modern, Philippine post-colonial era. I wish not to trivialize the problem, but to put it simply, the main culprits for the general misunderstanding between Christians and Moros are confirmatory bias, general mistrust and downright ignorance, which are prevalent to this day.

Fear is always fueled by ignorance and the ignorance of the culinary culture of Mindanao and more specifically, Bangsamoro cuisine, can be debilitating as it is a failure to taste the myriad flavors of the Philippine culinary canon.

To bridge this ignorance, the genius of Chef Datu Shariff Pendatun showcased the flavors of his culinary traditions last July as Manila House featured the iconic recipes from the three major ethnolinguistic groups of the region: Maranao, Maguindanaon, and Tausug.

Ige Ramos, Vicki Aldaba, and Chef Datu Shariff Pendatun

Chef Datu Shariff Pendatun, a Moro food writer and culinary consultant, pointed out that Pre-Hispanic does not exactly apply to Mindanao cuisine. With large parts of Mindanao unconquered by the Spanish, the culinary culture of the island has remained intact and continued without any interference.

stockfish in coconut milk and linggil a kambing or chevon with roasted coconut. The Tausug dish, agal-agal or agaragar seaweed with green mango and roasted coconut was a refreshing tribute to the land and sea, and the complex piyanggang, chicken cooked in burnt coconut astonished the palate. The dinner was capped by a Maguindanaoan dessert, sangkerat, saba plantain in coconut cream.

Among the dishes of Mindanao that have continued and evolved largely without any foreign influence, palapa lies at the heart of it. Pendatun describes this condiment as being universal in Mindanao even though the different versions of it that exist across the island may not be called

After that sumptuous meal, I can really say that through food we can learn from other people’s culture and traditions. Food is not just a source of nutrition or pleasure but it is also a strong diplomatic tool to foster friendship and understanding.

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Sunday Market at Manila House

Local produce, home accents, botanicals, essential oils, artisanal fare, and more!

OCTO B ER 6, 13, 20, 27 | 10AM - 7PM For inquiries, please contact events@manilahouseinc.com or +63 917 809 4896

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MH | M E M B E R S ' C O R N E R

Member's Corner

With Diwali around the corner, we asked our Indian Members how they celebrate the Festival of Light

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GINA MOHNANI

SRINIVAS POLISHETTY

RAJEEV AGARWAL

ARVIND APPAVU

GEETA DARGANI

We stay home for Diwali as the priests come every year to pray and bless us.

The day after we go out to celebrate.

This Diwali, we will be celebrating with our family in Hyderabad, India. The whole family (sometimes three generations of family) will get together during Diwali. Family members, no matter wherever they are, whether in other cities in India or abroad, they head to their ancestral hometown to celebrate with their loved ones. During Diwali, families make variety of sweets. My wife and I just can't wait to taste this year's sweets.

Diwali, the biggest Indian festival marks the beginning of the Fiscal New Year in India. The five day festival honors the victory of good over evil, and brightness over darkness. In my family, we celebrate it by decorating our home with lights, cooking Indian sweets, wearing new colorful clothes, worshipping Lakshmi, Goddess of Wealth, lighting lamps, followed by dinner and fireworks.

The Festival of Light is a time to truly get together as family/ friends and enjoy the blessing of life.

Diwali day at home means great food kids of sweets, family and friend coming together and enjoying the firecrackers and fellowship.

We pray to the Goddess of wealth.

We meet friends.

Play cards as it’s a lucky time to play cards. Brings good luck. Make good food and spend mealtimes with friends and family.

MH | C A L E N D A R O F E V E N T S

october

Chef Vikram Singh prepares a Mughlai feast fit for emperors.

Turn to page 20 for more details

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MH | C A L E N D A R O F E V E N T S

WED | OCT 2 | 4PM

W E I G H T Y M AT T E R S A timely discussion on obesity and its implications on our health and well-being by endocrinologist Dr. Margarita Victoria Galicia.

Presented in partnership with Centre Médicale Internationale (CMI)

Members: Free | Guests: P500

THU | OCT 3 | 6PM

BUBBLES IN FLIGHT: A C AVA N I G H T WITH CODORNÍU

MENU Codorníu Clasico Seco NV Sushi Trio: Spicy Salmon Roll, Vegetable Roll, and Shrimp Aburi

Hugo Moronval, Regional Sales Manager for the cava specialist Codorníu, introduces the unique bubbly qualities of three cavas: Codorníu Clasico Seco, Anna de Codorníu Blanc de Blancs Reserva, Anna de Codorníu Brut Rosé, each one paired with food.

Anna de Codorníu Blanc de Blancs Reserva Cured & Smoked Beef in Toast with Caramelized Onion & Gruyère Fresh Aklan Oysters with Champagne Jelly

Members: P1,500 | Guests: P1,700

Anna de Codorníu Brut Rosé Lechon Tacos Crab Cakes with Crab Fat Aioli

Presented in partnership with AWC

10 WED | OCT 9 | 6PM

EXHIBITION OPENING: AV I A RY White Walls Gallery returns with a group show that ushers the viewer inside the intellectual sphere of a select flock of creative beings.

Featuring Jayson Cortez • Kokoy Dela Cruz • Rudolph Doane • Edwin Martinez • Martin Maturan • Demi Padua • Faye Pamintuan • Alvin Paraguison • Marc Salamat • Kim Santiago • Yao Sampana • Jukus Sepada • Satchi Tan • Chelsea Theodossis • Papi Umali The exhibition runs until November 9 19

THU | OCT 10 | 6PM

PA S S P O R T C O N T R O L : GLOBAL CITIZENSHIP SEMINAR Henley & Partners presents an overview of global mobility trends, the world’s leading investment migration programs and related investment opportunities, focusing on Australia, the United Kingdom and Europe.

SATURDAYS AND SUNDAYS

ALL CUT UP

The Tomahawk steak on special for only P5,800 at The Grill

5PM Registration & Networking 6PM Panel Discussion & Q&A

For reservations, email reservations@manilahouseinc.com Pre-orders are recommended.

Admission is free but RSVP is essential. For reservations, email: southeastasia-events@henleyglobal.com

NOTE: Promo price is not in conjunction with other existing discounts and promotions.

MH | C A L E N D A R O F E V E N T S

MENU

18 FRI | OCT 18 | 7PM

MUGHLAI MAJESTIC C E L E B R AT I N G D I W A L I WITH CHEF VIKRAM SINGH THROUGHOUT OCTOBER E I N PROSIT!

Enjoy our Oktoberfest offering: 2 for 1 special with Engkanto Beer plus Potato Latke Chips with Sour Cream Dill Dip topped Ikura and Ebiko and Bratwurst Hot Dog with a side of thick-cut fries!

Special Guest Chef Vikram Singh curates his special seven-course dinner to usher in the Indian festival of lights.

Members: P3,000 | Guests: P3,500 Vegetarian menu also available Inclusive of wine Advance reservations recommended Wines courtesy of Sommelier Selection

S TA RT E R S Chicken Barra Grilled Chicken Marinated with Yoghurt and Spices Shaami Kabab Ground Chevon, Chick Pea, Lentils MAINS Sabz Daal Soupy English Pigeon Peas, Lentils Gosht Nihari Chevon Shanks Braised in Spices Nargisi Kofta Scotch Eggs with Chicken Mince, Creamy Purée S TA RC H Ulte Tawe ka Parantha Indian Flat Bread Zarda Basmati Rice, Dry Fruits, Nuts DE S S E RT Gulaab Jamun Dumplings in Sugar Syrup Phirni Rice Pudding

SAT | OCT 26 | 10AM - 12NN COOKIE MONSTERS: H A L LOWEEN COOKING CL ASS

THROUGHOUT OCTOBER

R E TA I L C O R N E R : BU MGAR N E R STU DIOS Celebrated fashion designer Mark Bumgarner brings his latest collection of ready-to-wear pieces to Manila House.

Send your kids in their scariest costumes to our little house of horrors where they will carve out pumpkins and decorate Halloween cookies. They get to bring home their creations, with the opportunity to donate one bag to a children's charity.

Price: P950 per child Inclusive of all ingredients and decorating materials Advance reservations recommended.

SLASHBACK TO THE '80 S HALLOWEEN NIGHT

THU | OCT 31 | 7PM

S L AS H BACK TO TH E ‘80S HALLOWE E N N IGHT

It's thriller night! Get into the spirit of the 80s with 80's-inspired costumes and 80s music at the Avenue Bar, complete with Halloween-themed cocktails!

20

Manila House Members now enjoy reciprocal rights at the following Clubs

1880

Singapore 1880.com.sg

STR AITS CL AN Singapore straitsclan.com

THE AMERICAN CLUB HONG KONG

UNITED SERVICES RECREATION CLUB

WO RK CLU B G LO BAL

B RO DY L A N D

Hong Kong americanclubhk.com

Sydney and Melbourne, Australia workclubglobal.com

Hong Kong usrc.org.hk

Budapest, Hungary brody.land

TOWE R CLU B S I N GAP O RE

ART Y Z E N CLU B

TH E CIT Y S O C I E T Y

TH E Q U O RU M

Singapore tower-club.com.sg

Beijing, China thecitybeijing.com

M O D E RN I ST

San Francisco, CA USA modernist.club

Hong Kong artyzenclub.com

Gurugram, India thequorum.club

TH E CO U RT

London, United Kingdom thecourt.co.uk

Please note that all requests for visits to and bookings at our reciprocal clubs must be coursed through Manila House at least three (3) days before your intended visit. Please include the dates of your visit, as well as the number of guests you wish to bring, as each club sets its own limits. We kindly remind you to wait for email confirmation that your visit has been approved before proceeding to the reciprocal club. Please refrain from calling the reciprocal club directly to announce your visit. You may also be required to present your Manila House Membership Card when you arrive at the reciprocal club.