DECEMBER 2017
W W W. M A N I L A H O U S E I N C . C O M
IN THE HOUSE T H E M O N T H LY J O U R N A L O F M A N I L A H O U S E
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ANGELS AMONG US
BAR | CUISINE | ART | POP-UP | EVENTS
D ECEM B ER 2 0 1 7
The Joys of the Season
In This Issue
This month we publish a special double issue that incorporates our tribute to our late Chairman, Edwin Coseteng. Please turn to the back page to read.
Editor's Note
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Meet the Staff Jano Rombaon
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General Housekeeping
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Interview Vicki Kim Delgado
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Though Christmas carols begin floating through the airwaves as early as September, December is when the action happens. In the spirit of the season, angels appear on our walls, in the form of Dudley Diaz’s wall reliefs, his take on the painted wooden retablos. Also on show this month are recent works by the artist Roberto M.A. Robles. Both Diaz and Robles come to Manila House courtesy of Galleria Duemila. And what is Christmas without children? We have a few activities lined up in the run-up to Christmas, including a Performance Storytelling on December 2nd, a LEGO Educational Morning on December 9th, and a Gingerbread House Workshop on December 16th.
On Show Pure Abstraction Angels Among Us Richard III Redux
Finally, our Christmas Eve menu is ready to entice you, and we hope to see 2018 in with you at a New Year’s Eve Dinner on December 31st! Details in the Food & Drink section.
Spotlight Monday Minds
Happy Holidays!
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In Case You Missed It Modern Chinoiserie Party Time
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Food and Drink Tour de France Christmas Offerings
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Retail
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Calendar of Events
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BAMBINA OLIVARES Director of PR and Arts, Culture and Education Progress
O N T HE CO V ER: Ang Pangangaroling Ng Tatlong Batang Hari Sa Banal Na Pamilya Acrylic on Canvas, 2011 Ryan A. Carreon
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MEET TH E S TA FF
G ENER AL HO USEK EEPI NG
Get to Know: Jano Rombaon
S O CI A L M EDI A P O L I CY We understand the confusion surrounding our social media policy and wish to take the opportunity to inform you that we have reviewed and revised our policy as under:
From barista to bar operations, our Bar Manager has risen through the ranks in the service industry, making him a valuable all-arounder. Tell us about your experience in the hospitality industry. How did you end up joining Manila House as the Bar Manager? My experience in this industry started as a barista in a prestigious coffee shop. Over a two-year period I gained knowledge on how to sell coffee, which served me well when I joined the Chateau Group of Restaurants as part of the pioneering team opening the Main Restaurant, Bar and Wine Bar. I then grabbed the opportunity to work in Singapore as the Sports Bar supervisor in one of the lively neighborhood bars. However, because of the change of government in Singapore I was laid off. Back home I applied to Solaire Resorts and Casino, a process which had the longest line of applicants, and involved a whole day interviews. My efforts paid off and I was hired as a busboy in Strip Steakhouse, and from there I strived hard to reach my dream, which is to handle my own team. I was promoted from busboy to server, from server to bartender, from bartender to wine steward and last was from wine steward to outlet supervisor. I met my mentors there handling the All-Day Dining outlet called Waterside as a pioneer supervisor, then returned to Strip Steakhouse with only an Assistant Manager to operate it. When it was sold to a Korean tycoon, I was transferred to Finestra Italian Restaurant handling wines,
Manila House’s policy goal has always been to protect the privacy of each Member. Members are asked not to take wide shots nor post photographs that may include Members who are unaware they are part of the picture.
bar and dining, working side-by-side with our management team to attain Forbes Standards Pre-Qualification. I dreamt of being the manager of my own outlet and luckily learned that Manila House was hiring. I handled at first Bonifacio All Day Dining and Avenue Bar, and now I focus on making Avenue Bar a success.
You are welcome to take photographs of the food.
Kindly refrain from disclosing or identifying any other Members or their Guests who are in the Club in any media, including social media and personal blogs.
Should people who manage bars drink or not? I prefer yes, for us to understand and easily build a rapport with our clientele - beverage is the medium to create a Golden Relationship between service ambassadors to service critics.
Similarly, Members and their Guests must refrain from identifying or describing any private hire or Member event occurring on Club premises.
For specific situations requiring photography and/or press coverage, please discuss with Management.
Red or white wine? Both, it depends on the character and taste preference. What’s the best way to deal with a Member who has had way too much to drink? Manage their drinking pattern by offering them water, cold towels, etc., and from there we can determine when we are going to stop serving them. If you owned your own bar, what would you call it? If given a chance, The Habitat Bar Restaurant, where all trends and local ideas will be entertained.
DIREC TO RY D I NI NG R ES ERVAT IO N S +63 917 816 3685 reservations@manilahouseinc.com | M EM BER RELAT IO N S +63 917 657 2073 membership@manilahouseinc.com P R & E V E N T S +63 917 829 0819 events@manilahouseinc.com | BA N Q U ET S +63 917 816 3671 banquets@manilahouseinc.com T E L E PH O N E +63 2 958 5007 | IN S TA GRA M @Manila_House | FA C EBO O K Manila House Private Members Club A D D RE S S Manila House Private Club, Inc. 8F Net Park, 5th Avenue, Bonifacio Global City, Taguig City, Philippines
Avenue Bar
END OF COURTESY SUMMER JUNIOR MEMBERSHIPS Please note that the summer holiday season is now over, and the courtesy junior memberships extended to Members’ young adult children aged 18-27 during the period July to September 2017 are no longer valid. We encourage all under-30s to take advantage of our regular Junior Membership offer of P50,000 + P6,000 VAT. Junior Members enjoy reduced monthly dues of P1,250 + 150 VAT per month, or P16,800 per year inclusive of VAT. Once a Junior Member turns 30 years old, he/she will not be required to top up the
membership fee in order to obtain Regular Membership status. Upon becoming a Regular Member, however, he/she will be required to pay monthly dues at the full rate, which is currently at P2,500 + P300 VAT per month, or P33,600 per year inclusive of VAT.
the bathrooms. The attendants stationed at each bathroom have been instructed to look out for and who report persons partaking of such drugs; they will also report to management should two persons or more be spotted entering a single toilet cubicle.
For inquiries, please contact Membership at membership@manilahouseinc.com DRUGS & A L CO HO L P O L I CY
We also adhere to responsible service of alcohol, and staff will not serve alcohol to minors, even if they are accompanied by an adult.
Manila House is a drug-free zone, and we are counting on the co-operation of our Members and their Guests to ensure that it remains that way. As such, we do not tolerate the presence of illegal substances in any form on our premises, including
Persons whose behavior is out-of-control due to inebriation and/or intoxication will no longer be served by the bartender and / or wait staff and will be escorted out of the Club. Unruly Members risk termination of their membership.
All mobile numbers are WhatsApp and Viber-ready 4
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REG I S TRATI O N O F M EM B ERS A ND NO N- M EM B ERS ENTERI NG M A NI L A HO US E As we consolidate our membership and prepare to release membership cards, we kindly request that all visitors to Manila House, Members and their Guests alike, register at Reception. There are sign-up sheets for this purpose. Thank you for your patience and understanding.
I NT ERVI EW
IN TERVIEW
Vicki Kim Delgado She grew up amidst jewellery and precious stones, thanks to her Korea-based mother, who remains the founder and head designer of Minetani, a fine jewellery line established over 20 years ago. Manila is now home to Founding Member and jeweller Vicki Kim Delgado, where she has been living with her husband and young family for the past eight years.
What’s your favorite Christmas memory? My favorite Christmas memory is spending time in the States with my family and kids in cool weather, enjoying traditional Christmas food and sitting around a real Christmas tree. How are you keeping sane during the crazy holiday season? I am getting out of Manila mid-December! Haha What is a typical day like for you? Most of my day revolves around my kids and their schedules unless I have a lunch/meeting or two. I am happiest when I am with my kids and it means a lot to me to spend quality time with them.
Pieces from Tani and Minetani designed by Vicki Kim Delgado
How did designing jewellery become your passion? Jewellery has been our family business for more than two decades and it runs in my blood. I enjoy it and feel comfortable doing it. I’ve grown up around jewellery all my life. What are your personal favorite jewellery pieces? My personal favorite jewellery pieces are my engagement ring, and a casual eternity ring that I can wear from day to night. What are you most looking forward to this Christmas?
Vicki with her sister and a client
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I am looking forward to unplugging from work and my daily schedule with the kids, and sleeping in and taking long walks with the kids. I’m looking forward to being on vacation mode! 7
ON SHOW
Pure Abstraction A former Dean of the University of the East (UE) College of Fine Arts, Roberto M.A. Robles completed his Master of Fine Arts, Major in Sculpture at the University of Tsukuba Institute of Art and Design, Japan. His works grace Bonifacio Lounge this month.
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hat sets Roberto M.A. Robles' work apart from the many artists of his generation is his embrace of experimental techniques - to constantly search for new visual languages by using unconventional materials such as cardboard, thread and jute; in the blending of industrial painting with acrylic, oil and oriental ink washes or the notion of three-dimensional drawing in his stone sculptures, deceivingly simple in their forms they are technically very difficult pieces, some taking up to a year to sculpt. Robles is a master of many mediums with unbelievable focus.
Often perceived as raw or “unfinished�, the art of Roberto M.A Robles has a lot to teach us. He is probably one of the least understood artists of our times, despite inspiring a generation of younger artists. This exhibition offers an opportunity to unravel the enigma and to better understand the place he holds within the tenants of Philippine Abstraction. - Exhibition notes from SALUYSOY: ROBERTO M.A. ROBLES RETROSPECTIVE (2011)
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Ripe Pollen, Crimson 76.50 cm x 76.50 cm / 30.14 in x 30.14 in Acrylic on canvas 2006
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Angels Among Us Duddley Diaz, the sculptor, brings heaven and earth together with his angels rendered in painted carved wood, on show throughout December
​ ngel with Owls A 61 cm x 67 cm x 8 cm / 24.03 in x 26.40 in x 3.15 in wood larch with acrylic colors 2007
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ver more than thirty years, the artist Duddley Diaz has created a powerful body of work that defies categorization, creating sculptures that challenge notions of identity, sexuality, culture, and history. Departing from the impersonal and rationalist aesthetic of academic art, Diaz's work daringly combines the values of classical Renaissance sculpture with atavistic sources of inspiration in Untitled by Gerry Tan
the figures of ancient mythology and Christian liturgical art. Goddesses, owls, and angels populate his cosmology, hewn from clay and terracotta, wood, cast bronze, brass, silver, and ox bone. His artistic range is no less varied than interpretations of his work. Diaz's unique artistic cosmology has gifted us with characters and figures that serve as vessels of sacred and profound messages.
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SPO T L I G HT
ON SHOW
Richard III Redux A daring new production, scheduled to be performed onstage in 2018, comes to Manila House for a sneak preview
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Wilson, Jay Glorioso,Marta Lovina for design, etc) who are working pro bono for what we believe to be a good cause. We already have some shows slated for next year – in January for the opening of the Arete complex at the Ateneo, in February at DLSU, and in May for the Asian Shakespeare Association Conference also at the Ateneo,” Ick says.
ancy your Shakespeare with a serving of contemporary politics? Last April, the country’s foremost Shakespeare expert, Professor Judy Ick, gave a lecture at Manila House that examined the parallels between Shakespeare and Philippine politics throughout the decades. The current situation the country finds itself in, she suggested, echoed Richard III, the tragedy about the last of the Plantagenet kings of England.
The preview performance at Manila House is a fundraising effort on behalf of the theater troupe behind the production, a gathering of some of the country’s finest thespians.
That lecture has since spawned a full-length play. "RD3RD is the adaptation of Shakespeare’s Richard III. It is being co-directed by Anton Juan and Ricky Abad. We’ve gotten together a group of excellent and committed actors and artists (including Teroy Guzman, Jamie
Monday Minds J
oin us as we launch Monday Minds, where once a month, Manila House will host a forum around the most disruptive business and startup topics of today. We will bring you “best in class” local and foreign speakers from a combination of truly unique and innovative startups, investors and corporate executives… In collaboration with the Applied Innovation Institute, a Silicon Valley and Singapore non-profit dedicated to innovation, Manila House seeks to attract key personalities and entities that are making news across Asia and beyond. For our launch, we are honored to have Paris de l’Etraz, PhD, Managing Director Venture Lab, IE Business School, and Director of the Applied Innovation Institute and partner for Monday Minds, who will speak to us about “How Innovation Has Changed Today”. He will be joined by Henry Motte-Muñoz of Edukasyon.PH in a fireside chat about "Startup Investing in the Philippines". Monday, December 4 6-8PM Members: Free | Guests: P500
RD3RD Wednesday, December 6 8:00 PM Members: Free | Guests: P500
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IN C A S E Y O U MIS S ED IT
I N CASE YO U M I SSED I T
Modern Chinoiserie Fashion designer Rhett Eala sometimes thinks of himself as a hermit who doesn’t go out much anymore. Yet his clothes - beautifully detailled, swathed in luxurious fabrics - are definitely made for going out. He revealed his latest collection, inspired by the Wong Kar-Wai movie In the Mood for Love, at Manila House in September, and again in November.
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s a young boy growing up, Rhett Eala would often spend his time drawing ternos, dreaming of designing one for then-First Lady Imelda Marcos. His dream never did come true, but what he has accomplished thus far has established him as one of the Philippines’ most celebrated fashion designers.
Rhett’s talent for starting trends continued when he was tapped in 2007 to be creative director of Collezione, an old knitwear brand that wanted to become hip and relevant. Who would have predicted that the Philippine map, which he had embroidered as a logo on a shirt, would become the hottest design and would spawn a thousand and one copycats?
Rhett’s professional career started in 1990 when he joined Rustan’s as one of its in-house designers. While there, he conceptualized the Due brand, which eventually became one of the department store’s best sellers for womenswear, especially the slipdresses in luxurious fabrics.
Hand-painted fabrics was another signature Rhett Eala look, which he debuted at his 20th anniversary fashion show in 2010. It’s a treatment in gowns and cocktail dresses that his clients still request to this day.
After striking out on his own with a made-to-order business, he went back to ready-to-wear with a shop called Wink, which opened in 2001. That’s when he popularized the chiffon poncho in a rainbow of colors, a trend that women of all shapes and sizes wore. The store closed after two years.
In 2016, Miss Universe Philippines candidate Maxine Medina invited Rhett to be her official designer for the international competition, which was held in the Philippines early this year. Never having designed for pageant contestants, he knew he had to come up with something original and which would blow the world away. He certainly didn’t invent fringe, but what he did with it became the talk of the fashion world to this day.
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IN C A S E Y O U MIS S ED IT
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F O O D AND D R I NK
Joseph Drouhin, Laforêt Pinot Noir 2013, Burgundy, France
Party Time he holiday season is filled with cocktail parties and dinners, some planned weeks in advance, and some put together at a moment’s notice. For the latter option, New York-based private chef to celebrities and tycoons, Noel de la Rama, demonstrated during a cooking class at Manila House just how easy it is to whip up a few tapas dishes that everyone will enjoy, especially with a glass - or more - of sangria.
GA M B AS AL AJIL L O
T ORT ILLA D E PATATAS
Serves 4 INGREDIENTS 250 grams medium prawns or large shrimp, peeled and cleaned but leaving tails on Keep dry on paper towels 3 cloves garlic, minced Salt and pepper, to taste 1 dried chili pepper or 1/2 tsp dried red pepper flakes 2 tbs olive oil 1 tbsp parsley, finely chopped Paprika
Serves 6 INGREDIENTS 500g potatoes, peeled and diced 1 medium onion, small dice 2 cups vegetable oil 6 eggs Salt and pepper, to taste 2 tbsp parsley, chopped fine
METHOD 1. Heat oil in a skillet or cazuela over medium high heat, add dried chili pepper and cook about 30 seconds. Add minced garlic and cook until fragrant and slightly golden, about a minute. 2. Add prawns, season with salt and pepper. Stir for a few seconds, cover and turn off heat to complete cooking, about a 1-2 minutes. 3. To serve, sprinkle some paprika and chopped parsley. Serve hot.
METHOD 1. Heat oil in a non-stick skillet. Add potatoes and cook until slightly softened, 3-5 minutes. Add chopped onion, cook an additional 3 minutes. Drain entire mixture into a bowl. Reserve 2 tbsp of oil and return to the skillet. 2. In a separate bowl, beat eggs and season with salt and pepper, add parsley. 3.Add potato mixture into beaten eggs and mix well. 4. Heat oil in the skillet over medium heat. Once ready, pour egg mixture into the hot skillet. Slowly mix with a spatula until eggs are slightly set and to prevent it from sticking. Once set, use a plate to turn omelette. Slide back omelette into skillet to cook other side. 5. Alternatively, you can bake the omelette once it is slightly set in a 375o oven and cook for 5-10 minutes. Once ready, invert onto a platter. 6. Serve hot or cold. Serve in wedges or squares, and topped off with your choice of toppings such as jamons, chorizo, roasted peppers, aioli, etc.
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Born in Burgundy, Maison Joseph Drouhin created this wine like a perfume: with elegance and fruitiness in the Chalonnais, depth from the Cote d'Or. Within are red fruit aromas: raspberries, redcurrant and blackcurrants. There is a subtle spiciness in the mouthfeel, with delicate tannins and silky texture. An attractive and well-bred Pinot Noir.
Ampelidae Marigy Neuf Sauvignon, Loire Valley Chateau Cap de Fer, Bordeaux
The colour is clear and brilliant. The nose has a rare aromatic intensity with hints of guava and ripe fruit. It epitomises a ripe, powerful sauvignon. On the palate it is fresh with a perfect acidity. It has a clean aromatic finish. An excellent wine.
This wine has a vibrant garnet red hue and a highly expressive nose of ultra-ripe fruits with a hint of tobacco, with a good full attack flowing into spicy flavors. Powerful and harmonious.
AI O LI ( S H O RT C U T) INGREDIENTS 1 cup Kewpie Japanese mayonnaise 2 teaspoons garlic, minced to a paste 1 tbsp extra virgin oil 1 tsp lemon juice Pinch of saffron threads Salt and pepper METHOD 1. Combine all the ingredients in a bowl until well mixed. 2. Serve in a small bowl.
Noel de la Rama spends a few months every year in Manila and is available for private dinners. Email him at ndelarama@gmail.com
Tour de France
Nicolas Feuillatte Brut Reserve, Champagne
Josmeyer Alsace Dream, Alsace
Quintessental Nicolas Feuillate style. A delicate, structured and fruity champagne offering boundless elegance and finesse. Clean on the attack, elegant, and complex. A dedicate bead imparts freshness on the fnish.
Beautiful light yellow color with green reflections. Flattering nose, expressive, pleasant with yellow fruits like plum, apricot, peach, and mineral notes. Lively palate, fruity, round. Fresh and elegant with a nice finish.
AWC Wines hosted a special wine-tasting tutorial featuring French wines with Lukas Reitterer. Chateau Roubine Rosè, Provence Very pale orange-pink. Aromas of red berry and citrus fruits and a sexy floral nuance. Dry, stony and precise on the palate, offering sappy orange and redcurrant flavors that flesh out slowly with air. At once concentrated and lithe, finishing with outstanding clarity and a lingering honeysuckle note.
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Ferraton pere & fils Crozes-Hermitage, Rhone Valley This wine has an intense cherry red color and aromas of small red fruits and blackcurrants. On the palate it is a very round wine with aromas of red fruits (cherry, raspberry).
FO O D A N D DRIN K
Christmas Offerings
F O O D AND D R I NK
M AN ILA H OU SE SU C KLIN G PIG Serves 8-12 P1450.00 per person Liver Sauce, Tomato Lechon Sauce, Port Wine Gastrique
M AN ILA H OU S E LEC H ON D E LEC H E DIN N ER
W H OLE R OA S TED TU R K EY B R EA S T Good for 10 - 14 pax P1100.00 per person Gilblet Gravy and Homemade Cranberry
Serves 8-12 P1250.00 per person Liver Sauce, Chili, Pinakurat
TOM A H AW K FEA S T Serves 4-6 P2850.00 per person Horseradish Cream, Peppercorn Sauce, Bearnaise ACCOMPANIMENTS
ACCOMPANIMENTS
ACCOMPANIMENTS
ACCOMPANIMENTS
Feast on the sumptuous meals over the holidays. Orders must be placed five (5) days in advance.
Minnestrone Soup Carrot, Celery, Squash, Zucchini, Macaroni, Double Smoked Bacon Vegetarian option upon request
Take-O u t C arving Items
Parmesan Salad Mixed Organic Greens, Cherry Tomato, Candied Walnuts, Red Wine Vinaigrette topped with a Parmesan Crisp
Filipino Salad Talilong, Kamias, Dried Mango, Chico, Shredded Pechay, Singkamas, Caramelized Pili Nuts and Green Mango Dressing
Grilled Vegetables Red Peppers, Green Peppers, Squash, Portobello, Okra, Eggplant Served with Ponzu Sauce
Lechon de Leche Liver Sauce Raw weight: 5 kilos P7500.00 Good for 20 pax
Truffle Rice Rosemary Marbled Potatoes with Bacon
Whole Roasted Turkey Giblet Gravy and Homemade Cranberry Sauce Raw weight: 6 kilos P8000.00 Good for 15-20 pax
BokChoy with XO, Shallot, Garlic and Sichuan Chili
16-Hour Slow Roasted Beef Belly Garlic Aioli, Au Jus, Horseradish Cream Raw weight: 6 kilos P8500.00 Good for 30 pax
ADD ONS Garlic Prawns P350.00
US Super Prime Rib Eye Béarnaise, Au Jus, Truffle Sauce, Horseradish Cream Raw weight: 6 kilos P45000.00 Good for 30 pax
Baked Salmon with Chorizo and Clams P450.00
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Roasted Pumpkin Soup Crispy Pumpkin Skins, Basil Oil, Thyme, Brown Butter
Mushroom Soup Clear Mushroom Soup with Carrots, Leeks, Potatoes and Kale
Beet and Citrus Salad On a Bed of Arugula with Pine Nut Dressing
Caesar Salad Romaine Lettuce, Anchovies, Honey Cured Bacon, Brioche Croutons and Parmigiano Reggiano
Mashed Potato
Mashed Potato
Garlic Sauteed Haricot Vert
Creamed Spinach
Roasted Corn
Josperized Vegetables Red pepper, Garlic, Asparagus, Pumpkin
ADD ONS
ADD ONS
Double Smoked Bacon P250.00
Crab Cakes with Aioli P200.00
Chicken Inasal P250.00
Manila House Bolognese P250.00
Jumbo Prawns P430.00
Crab Fat with Prawns P425.00
Salt-Crusted Apahap Extra Virgin Olive Oil, Aioli, Lemon P400.00
Kalabasa in Gata Adobo Rice in Paellera Grilled Vegetables Grilled Eggplant, Okra, Tomato served with Bagoong Calamansi and Vinegar
ADD ONS
Hito with Buro P170.00
Prices are inclusive of all applicable taxes and charges. Please contact us at reservations@manilahouseinc.com +63 917 816 3685 to place your orders.
Salt Crusted Apahap Calamansi Soy, Chili Vinegar, Green Mango Salsa and Taba ng Talangka P375.00
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R ETAI L
RETA IL
Gift Ideas
VIDRO COLORED GLASSWARE FROM PORTUGAL
SLIP-ONS BY DAILY SCHEDULE NEW YORK
TEA SOAPS BY KANA KARE
WOODEN BOX BY CELESTINA
CANDLEHOLDER BY VAULT MANILA
FACE AND EYE SERUM BY HELIX-D
The latest additions to our Boutique Collection make perfect gifts for the holiday season Available at our retail corner beside Issho Japanese Restaurant
FINE CHINA SETS BY WEDGEWOOD
BEAUTY SECRET MARULA OIL
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manilahouseinc.com Instagram | @manila_house
DEC EMBER 2017 8/F Net Park, 5th Avenue, Bonifacio Global City, Taguig
D ECEM B ER 2 0 1 7 Reception + 63 917 816 3685
Mon to Fri: 8am-11pm Sat to Sun: 8am-2am
W E D N E S D AY 6 , 6 P M
Calendar of Events
RD3RD: A Performance Lecture
An innovative approach by a daring theater group to address Shakespeare’s Richard III and Philippine politics, based on a new play, RD3RD, which opens to the public in January. The director Ricardo Abad is joined by cast members and producers who make up some of the brightest names in local theater, performing an excerpt from the play. Members: Free | Guests: P500
S AT U R D AY 9 , 1 0 A M
S AT U R D AY 2 , 1 1 A M
Lego Education Workshop For Kids
Storytelling Time: The Kingdom of Cards
Our monthly LEGO Education Activities continue, with two age-appropriate separate sessions conducted by iCreate Café and facilitated by two qualified trainers. Open to children aged 2-12
A engrossing performance for the entire family presented by Divya, based on "The Kingdom of Cards" a short story written by the 1913 Nobel Prize for Literature winner Rabindranath Tagore, one of the most prolific writers from India.
Price per child P600 for a two-hour session
This is a staged performance and standard theatre etiquette will be followed. Parents are requested to not bring infants and toddlers who are likely to cry, scream or run about.
S AT U R D AY 9 , 1 1 A M
Beauty Discovery Event
Luxasia invites Members to discover the world of beauty, featuring Shiseido, Elizabeth Arden, Guerlain.
Ticketd priced at P550 for Adults P450 for Kids (4yrs to 12 years) Reservations recommended
T U E S D AY 1 2 , 6 P M
M O N D AY 4 , 6 - 8 P M
Exhibition Opening: Duddley Diaz & Robert Robles
Monday Minds @ Manila House
Our final exhibition for the year presents two spectacular artists, working in different media. Duddley Diaz’s signature angels are on show in the Taft, Arlegui and Malate rooms, while Roberto Robles’ intriguing abstractions line the walls of Bonifacio Lounge.
Launching our new series of monthly sessions in which we discuss the most disruptive business and startup topics of the day.
Joining us is Paris de l’Etraz, PhD, Managing Director Venture Lab, IE Business School, and Director of the Applied Innovation Institute and partner for Monday Minds, who speaks about “How Innovation has Changed Today”, and Henry Motte-Muñoz of Edukasyon.PH in a fireside chat about "Startup Investing in the Philippines".
W E D N E S D AY 1 3 , 1 1 A M
W E D N E S D AY 1 3 , 3 P M
S AT U R D AY 1 6 , 1 0 A M
Cooking Class: Moroccan Magic with Xavier Btesh
Kids' Cooking Class: Gingerbread House
The French chef, author of the bestselling cookbook, French Kusina, introduces Moroccan cuisine via simple, hearty and delicious dishes, including Chicken Tagine with Olives and Lemon.
In the spirit of Christmas, our chefs help your children make their own Gingerbread House! Price per child: P800 Inclusive of ingredients Advance booking required
Price per person P2000 Inclusive of ingredients Advance reservations required
S U N D AY 3 1 , 8 P M
New Year's Eve Dinner
Gin 101
See in 2018 at Manila House! An elegant dinner awaits, followed by dancing and the countdown to the New Year. Please call our Reception for ticket prices. Attire: Chic / Semi Formal
Members: Free | Guests: P500
EVERY SATURDAY AND SUNDAY
T H U R S D AY 1 4 , 6 P M An exclusive gin appreciation class featuring cult favorite, Ungava. Learn to blend it with other ingredients for the perfect cocktail.
We have a basket of toys, games and coloring materials to keep children entertained over the weekend. Please check with Reception
New York-based designer Betina Ocampo presents her holiday collection throughout the month of December.
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Last-Minute Christmas Shopping Katutubo pops up one more time at Manila House! #wearyourculture
Children's Corner
Trunk Show: Betina
Members: Free | Guests: P500
S U N D AY 1 0 M O N D AY 1 8 T E U S D AY 1 9 11AM-9PM
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To book your place at all events, we highly recommend that you email us beforehand at events@manilahouseinc.com
IN C A S E Y O U MIS S ED IT
M EM B ER S' CO R NER
Holiday Gratitude What are you thankful for?
"I'm grateful for TIME. She has given me a chance to develop routines, habits and opportunities to celebrate life. She serves as a mother, advisor, teacher, friend and writer. In its unexpected form, Time has given me the tools to race against it and the flexibility to make mine."
“I am thankful to know I live for a higher purpose and that is to glorify my God in anything and everything I do. Even in my weknesses I know I am complete because of him.”
Cooking it up With Carlos
Cris Albert
Mica Tan
“The love of my life is there for me no matter what life brings. Amazing friendships are there to share all the special moments we have together. Good health allows me a tomorrow. All these things provide me with what I am most grateful for, happiness.”
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glass of wine is a useful thing to have when preparing a meal, Swiss-trained chef Carlos Pertierra believes. Not just as an ingredient that adds flavor to sauces, but as something to drink. “Cooking should be a pleasure, not a chore,” he said during the cooking demo he held at Manila House last September. “And it shouldn’t be so complicated!” To prove his point, the Les Roches International School of Hotel Management graduate proceeded to show how easy it was to whip up an impressive meal in under two hours. He started with a Chilled Pea and Asparagus Soup with Smoked Salmon Slivers and Dill Seed, then made, for the main course, Zurich-style Veal Tenderloin Tips with Rosti Potatoes, and a Salad of Baby Greens on the side. To cap the meal, he offered the easiest-ever Chocolate Mousse, made from only two ingredients, 70% chocolate and whipped cream, which he then topped with Toasted Rice Crispies and Glazed Strawberries.
“Thankful for a good family and the blessings from our elders.” Rajan Uttamchandani
John Hill
Carlos is available for private catering and cooking lessons at jcarlospertierra@yahoo.com
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T R AVEL
Journey to Jordan A RT WORK BY C A M IL L E F L ORES D E M AY O
Founding Member Shy Perez-Sala introduced her company, SPS Travel, to Manila House Members last September. Aside from representing her initials, SPS stands for “Special Personal Sojourns,” which is exactly what Shy creates for her clients.
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n partnership with a Singaporean specialist travel firm, Country Holidays, she presented a bevy of curated trips throughout Europe, Asia and America, offering the sophisticated traveler unique and unforgettable travel experiences. For Provence, for instance, she suggested a Gourmet Hike, which involves traveling through the picturesque region, sampling its superb cuisine, and getting to know the area on foot. This itinerary, she says, cleverly combines culture, cuisine and exercise.
9 DAYS JORDAN & ISRAEL WITH BAMBINA OLIVARES Travel Date: Easter 2018 Small Group of max 16 guests Land Tour Price: USD 6850 Manila House Specials: • Chef 's Table dinner in Petra • Desert stargazing and overnight in a Bedouin tented camp • Coral and marine exploration by chartered cruise • Meet a local Israel conflict resolution specialist • Accompanied by accomplished author and journalist, Bambina Olivares
She has just created a special trip to Jordan and Israel for next Easter, exclusive to Manila House Members. What makes this trip different is the presence of a Jordan insider with special access to certain sites and personalities, (In the House editor) Bambina Olivares, who previously resided in the desert kingdom. “The trip includes local, expert private guides and private vehicles all throughout,” Shy explained. “Jordan and Israel are a perfect pair as both these neighboring countries, with 15 UNESCO World Heritage Sites between them, are steeped in such rich history and archaeological wonders ranging from the times of the Greeks, Egyptians, the Nabateans and the Romans, to the British Empire; the Arabs and the Jews.”
Early Bird Promotion: First 4 room bookings enjoy room upgrades in Waldorf Astoria, Jerusalem Please note that Filipino passport holders require a visa to travel to Jordan. For more information, contact Shy Perez-Sala at shy.sala@sps-travel.com
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S P O TLIGH T
War Mode, Hand Made
Good or Evil by Charlie Co
Charlie Co’s exuberant sense of color deepens as he chronicles war in this sobering but sublime new show.
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harlie Co lost his innocence as a citizen and an artist – and as a citizen-artist -- amid the painful and ultimately insufferable scenes of war. The place was Negros Occidental in the late seventies and early eighties; and the war was deeply rooted in vast sugar plantations, dwelling in the lives of hardened workers who toiled for the measliest. This war was not only a battle between people coming from different social classes but a struggle against how society fundamentally shapes itself and forms the consciousness of its subjects. The citizen-artist Co critically chronicled the images of this condition and offered a visual landscape that revealed tensions between competing claims of what an ethical human life really means. His tableaux were oftentimes inflected with irony and paradox, laced with satire, layered with reverie. The theater of operations, so to speak, was part dreamscape and part television: otherworldly and urgent at the same time. Here lies the talent of the artist who regards war of the most primitive and the most persistent kind as present in the here and now and likewise elsewhere and everywhere, surrounding daily life and hovering over the elusive worldview.
In the current time, Co takes up this state of war within the wider lens of the global network of forces and the more lasting cosmology of the local context. He would be struck by the carnage in Aleppo and in Marawi and draw a line linking the two as part of a relay or a series of instances that may no longer be deemed coincidental. The reality of terrorism, racial prejudice, authoritarian governments is common and pervasive. War has become a fatal nexus in the exhibition Guerra Guerra, a repetition of the Hiligaynon word for war. It may signify either anxiety or play as the term springs from a child’s game in which participants go through the motions of war, taking up arms, and exterminating opponents. It is supposed to be make-believe, but fantasies, we realize soon enough, are the spine, and the specter, of our terrifying waking reality.
this instance. The artist turns to the white modelling paste to simulate the topography of the image, as it were.
to the artist’s temperament and heady engagement with the paste and the pleasure of literally scraping the canvas.
The material inscribes the image, instead of merely depicting or illustrating it. Once formed, the image appears as a relief, protruding from the canvas and becoming a thing of its own.
The chromatic climate in this series is, however, confined to a palette dominated by crimson and cobalt, alongside somber earth tones or ember-like incandescence conveying fear and trembling. Such restriction in color inevitably draws our attention to the white modelling paste that had been painstaking molded by hand as the vital vein of the image. It reminds us of the achievement of the artist’s charcoal drawings: impetuous sketch, minimal elaboration, instilled with breathtaking energy. Co is a tireless graphic agent who can infuse into the line the urge of a stroke, thus casting the element as nearly sovereign, shorn of the identity of color. In this suite, it is the viscous immaculate fluid that is animated, building up to generate symptoms of very timely reality and very restless dreams.
The image, therefore, ceases to be an icon, or a semblance or trace of an existing reality; or a symbol that condenses a figurative reference to a broadly conceived reality. It becomes an index that is produced by the very hand or the flesh that thinks about the image. No longer entirely mediated by the brush, form is laid out onto the surface by fingers that feel and deploy a lavishly thick acrylic gel that furnishes painting with density, texture, and opacity. The industrial substance is usually thought of a substrate; but in Co’s recent foray, it is the core and the mode through which form becomes possible. Being true to the spirit of the material, the artist explores its ability to absorb color or soak up tint. This takes us to the second moment of the figuration: the application of color onto the paste that has dried or caked so that it becomes both ground and image. Figure and color, therefore, emerge from some kind of a dollop that is liberally spread out and morphs into furrows and ridges, a testament
Both the war of this scale and the contemporary perspective that makes sense of it require another methodology of social critique and a different procedure of making its presence felt in painting. Co seems to be mindful of this, and so has revisited his intuition and instinct in search of the most responsive impulse. He finds it in the very formation of the figure itself and not in the iconography and iconology of the image. While the latter still manifests without doubt, the manner by which forms are made to materialize matters significantly in
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Whether these intricate and compelling details of war find shelter in the salons of the contented or bleed into the passions of anyone who wants to wage personal revolutions with others, the phantom of war prevails from flesh to flesh of painting and people in the long season of catastrophe. - Patrick Flores Foreword, GUERRA GUERRA
"These stirring images of war haunt all of us who are ceaselessly roused from complacency to express either sympathy or outrage and carry out whatever resistance we think is needed."
I N M EM O R I AM
IN MEMO RIA M
EDWIN
Edwin CoSeteng October 27, 1962 - October 13, 2017 On October 13th, at 8:55 a.m., our Chairman, Edwin CoSeteng, passed away. It was a huge and unexpected loss for all of us at Manila House. A true gentleman, a brilliant mind, a wonderful husband and father, and a decent and kind human being, he will be missed. Tributes have poured in to honor the memory of this remarkable man, who was integral to the vision that continues to shape Manila House. I'm sure everyone knows this about Tito Edwin - he's a mentor. Whether you're a close friend, a child of a close friend, not a close friend, a friend of a friend, his daughter, his son, his wife...and so on, he gives the most invaluable advice and words of encouragement. He texted me frequently while I was at college, and later on, working in the USA, to brighten up my spirits by commending my hard work. I am eternally grateful for his care - he was a busy and successful businessman but still made time in his day to mentor me while I was living across the world - and that speaks volumes of a person. The world is a less better place without a kind, selfless and generous soul like him. He is a rarity and I honestly do not know how the community will be able to forge on without him. - Samantha Hiranand
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I am so grateful to have this chance to honor our dear friend Edwin I know I speak for many here about things we should have told him About how grateful we felt for his friendship, his generous spirit He always gave of himself, his energy, his time, without limit. Too often in life we postpone things we want to say for a later date Only to miss the chance to express our feelings, and now it’s too late. Perhaps not…with God and the angel’s Edwin watches from above And with all of us here, I am sure he feels the outpouring of our love. Because many of us have run to Edwin seeking wisdom and solutions Through his work with great companies he made important contributions. He went beyond duty as a leader of the Young Presidents Organization Organizing YPO events and experiences making sure we had continuing education. Most recently he put his knowledge and experience towards a mission To create Manila House as a club with an ambitious vision To bring different sectors of society with different points of view together Through art, culture and programs to understand each other better. Looking back, I wonder if we took his great capacity for granted Like a giving tree, we knew he would be there whenever we wanted He would absorb most of the load, without ever keeping score Oh.... how I wish, I had been there for him and listened more. But now I look deep into the cavern of my remembrance And what I feel is Edwin’s calm and smiling demeanor and presence Whether it’s the times I saw him exploring the market stallsat the park Selecting specialties for Trish and the children, every weekend he embarked. Most of all what remains in the images of my mind and heart Is the admiration and respect he had for Trish.. for her pursuits, her art When he spoke of her, Gaby, Raf and Mik, he would be beaming The way he expressed it…. gives love a new meaning. I look at the stars up in the sky and see one shining bright With God and the angels, we know he is alright Dear Edwin, our dear friend… we feel so sad you have left To have known you and loved you, we are eternally blessed. Thank you for everything. You will be in my heart forever and ever. - Doris Ho
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N O VEMBER 2017
Grief and Gratitude
In This Issue
The last month cast a sad pall over Manila House as we learned of the untimely demise of our chairman, Edwin CoSeteng. As one of the visionaries behind Manila House, his contributions to the Club’s success, from the early days of brainstorming sessions on Saturday mornings way before the Net Park premises were secured, to his almost daily visits and hands-on approach to running the Club, have been immeasurable and invaluable.
Editor's Note
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In Memoriam Edwin CoSeteng
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With grief, neverthless, comes gratitude. And we are most grateful for his stewardship of the Club. His vision for Manila House encompassed an engaging and varied programme of events and activities that would be both entertaining and educational for Members. He was a steadfast supporter of our arts and culture events, attending the concerts we’ve held to date at the Intramuros Ballroom, with his family, including his mother, in tow. He also took a keen interest in lectures and talks that touched on current political events, such as the session on Marawi. And, he was especially proud of Anahaw, our Filipino restaurant, which he envisioned to be an elegant yet cozy showcase of Filipino cuisine at its best - hearty, unpretentious, beautifully presented and deeply satisfying.
Spotlight War Mode, Hand Made Travel Journey to Jordan
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In Case You Missed It Cooking it up with Carlos
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Members' Corner
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Edwin’s passing is a reminder to us all to live each day of life to the fullest. And to be thankful for the blessings that we have. Happy Thanksgiving!
BAMBINA OLIVARES Director of PR and Arts, Culture and Education Progress
ON TH E C OVER: Taken from the cover of GUERRA GUERRA, the the book accompanying Charlie Co's exhibition, designed by Neal Oshima
O P EN IN G H O U RS ANAH AW Fine Filipino food in an elegant colonial-inspired setting. Open from 11:00 am - 2:00 pm for lunch and 5:00 pm - 10:00 pm for dinner AVENUE B A R An elegant bar that begins indoors and flows into an outdoor deck with incredible views of the BGC skyline. Open from 11:00 am - 2:00 am BON IFA CI O DI NI NG Here, comfort food is served from breakfast and lunch through to merienda, high tea and dinner, from spaghetti Bolognese with our own special meat ragout to irresistibly delicious salads and sandwich standards with our own twist. Open from 8:00 am to midnight ISSH O J A PA NES E R E S TAU RAN T Featuring earth tones contrasted against a wooden floor and under an open ceiling and open kitchen, Issho seats 40 diners. Adding to the contemplative, Zen mood are the glass walls, allowing views of the garden high above BGC and the metropolis beyond. Open from 11:00 am - 2:00 pm for lunch and 5:00 pm - 10:00 pm for dinner T HE G R I L L Cozy yet sophisticated, serving steak and seafood grilled to perfection. Open until 11:00 pm on weekends and from 11:00 am - 2 pm for lunch and 5:00 pm-10:00 pm for dinner during weekdays 3
NOVEMBER 2017
W W W. M A N I L A H O U S E I N C . C O M
IN THE HOUSE T H E M O N T H LY J O U R N A L O F M A N I L A H O U S E
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GRIEF AND GRATITUDE
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