Vol. 22 No. 7
OCTOBER 2017
T h e U l t i m a te E ntert a i n i n g Gu i d e
P150 • US$10
ENTERTAINING ISSUE
{ } FOOD FINDS
Personalities Snoogie Mata Gizelle Faye Bunagan Debbie Huang
Restaurants Enye by Chele Gonzales SushiSake Acacia Steakhouse Skillet Japanese Cafe and Bistro CookPub
Angelli Lua-Domingo
of
Bai Hotel
With what’s set to be one of the largest hotels in city, Bai Hotel is set to bringing their brand of Cebuano hospitality to a level that’s truly world-class.
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The
Entertaining Issue CONTENTS
8 contributors
74 with a view
Meet the people behind the issue
James Linsey’s beautiful home in Lilo-an
10 editor's note
82 cover story
ESFILNOIR cuisine
Angelli Lua-Domingo and the rest of the team behind Bai Hotel
14 food news The newest dining spots, and world cuisine in the city
24 la vie en rose The art of the memorable table
26 oj jottings Afrique Lassie and Ikebana for Lalique
29 the entertaining guide
90 on pointe The young ballerinas ready to take on the world stage
96 fashion Beyond Borders, FIDA Cebu’s graduation collection
105 travel Siargao Bleu Resort and what to do on the island
112 events
Kate Anzani features recipes, shopping guide and inspirations for your personal celebrations
A backstage pass to the month’s happenings
55 the dine life
118 last page
The best restaurants to check out in Cebu right now
Marco Polo Plaza Cebu’s Signature Six
67 celebrators Taking a look at the people behind some great events
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ON THE COVER
Angelli Lua-Domingo of Bai Hotel photography Nath Ybañez makeup Jingle Raagas hair Olga Mae Tagayong
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executive editor EVA GULLAS editor-at-large MELO ESGUERRA managing editor SHARI QUIMBO assistant editor CARLO RIVERA editorial assistants HAZEL MACUTO and GIA MAYOLA copy editor JANET ALFAFARA fashion editor OJ HOFER contributing editors MIA ARCENAS, KATSY BORROMEO-CHIONGBIAN creative director EDWIN JAVIER JR.
OCTOBER 2017 • Vol 22, No. 7
publisher EVA GULLAS administrative officer JAYLENE GIPALA administrative assistant LAYRA SURBAN senior account manager AMY UNDALOC Manila Office: AILYN TASIC Unit 806 Cityland Pioneer, 128 Pioneer St., Mandaluyong City Tel No. (02) 634-5532, Mobile No. (0939) 493-7184 ZEE Publications, Inc. 888 Plaridel St., Umapad, Mandaue City Cebu, Philippines 6000 Tel. No. (032) 328-4163, (032) 234-2636 Cel. No. (0908) 810-1812 • (0920) 970-1394 Email addresses: EDITORIAL editorial@zeelifestylecebu.com ADMINISTRATIVE jaylene@zeelifestylecebu.com CEBU ADVERTISING amy@zeelifestylecebu.com MANILA ADVERTISING manila@zeelifestylecebu.com
Zee Lifestyle is published by Zee Publications, Inc. Publication schedule: February issue – February 15 • March issue – March 15 • April issue – April 15 May issue – May 15 • June issue – June 15 • July issue – July 15 August/September issue – August 15 • October issue – October 15 November issue – November 15 • December/January issue – December 15 © All rights reserved. No part of this magazine may be reproduced without written permission from the publisher. www.zeelifestylecebu.com | facebook.com/zeelifestyle | @ZeeLifestyle
Zee Lifestyle magazine is available in the Business Class sections and Lounges of Cathay Pacific, Qatar Airways and Silk Air and also distributed in the rooms of Alpa City Suites, Alta Cebu Village Resort, Bayfront Hotel, BE Resorts Mactan, Bluewater Maribago Beach Resort, Cebu City Marriott Hotel, Crimson Resort & Spa Mactan, Harold's Hotel, Marco Polo Plaza Cebu, Montebello Villa Hotel, Mövenpick Hotel Mactan Island Cebu, Plantation Bay Resort & Spa, Radisson Blu Cebu, Shangri-La's Mactan Resort & Spa Cebu, The Henry Hotel.
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CONTRIBUTORS
Gia Mayola,
editorial assistant “Orange Brutus’ sizzling chicken! If you’re a true Cebuano, then you know all about this local fastfood chain. I’ve grown up enjoying the tender grilled chicken, paired with their tasty gravy, buttered vegetables and rice, all served sizzling on a hot plate.”
TJ Delima,
layout artist “With the streets of Cebu as my home, Turtle's Nest is definitely the place to be. Here you can find creative locals, good people and the best fries! Real chunks of sliced potato, fried and seasoned with black pepper and rock salt, dipped in mayonnaise mixed with ketchup. What makes it special is that it’s made of peace and love. I highly recommend it.”
Hazel Macuto,
editorial assistant “Cebu became my portal for international cuisine. Ever since I was introduced to the Korean taste, I was instantly hooked. My ultimate favorite is the savory spicy taste of Cheese Topokki from Topokki Man. I just can’t get enough.”
WHAT’S THE BEST MEAL YOU’VE HAD IN CEBU?
John Ong,
photographer “Being a true blue Cebuano, nothing beats a lechon feast at home with family and loved ones. It also holds true that one of the best meals would be that shared with friends. It doesn’t really matter where you’re dining in Cebu, it’s actually the company that makes the meal experience great.”
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Oliver Echevarria,
photographer "Tagala's fried chicken is my favorite, with the special spicy sauce and the crispy bits on top of the puso. I discovered this hole in the wall when I was in college. I still go there until now."
MAHALAGANG PAALALA: ANG IMMUNOMAX AY HINDI GAMOT AT HINDI DAPAT GAMITING PANGGAMOT SA ANUMANG URI NG SAKIT.
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ASC Ref Code: I006N031017I
EDITOR'S NOTE
Pearl of the Orient Seas
ESFILNOIR CUSINE: España, Filipino and Oriental
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s we enter the tenth month of the year, 80% of 2017 so far has been spent on research and development, traveling around the world. From Korean chestnut season to Hong Kong’s black siopao finds, to a quick stopover in Macau to try Portugese fare. Went on a long-haul flight to Madrid, and gotten entranced by the Solo Mio and Pulpo. Then there’s Barcelona, Donostia, San Sebastian—Pinxtos town. The Spanish sure know how to shake up their cuisine. Sometime mid-year, we ended up in Basque and the Bretagne Coast, with their highlight on artichokes, oysters and crab claws. Italy impressed us with the Fiorentina and the Salamelle. Then Geneva shocked up with their farm-to-table eating. The Brits proved that cuisine and adventure go hand-in-hand with outstanding flavors. After months of “research,” I am brought back to our country to take a good luck at our food. What is it really?
I came to the conclusion—ESFILNOIR, a word I coined myself. The definition: España, Filipino and oriental. Philippine cuisine is not anywhere near Malaccan or Indochine. We are the Pearl of the Orient Seas, a hybrid influenced by the Spanish, Americans and Chinese. No other dish from the region truly compares to ours. In the next few pages, we highlight Filipino mainstays and the future of Filipino food, with fool-proof recipes that are worth tearing out. We’ve asked different chefs to create their own recipes with ube—such wonderful entree and dessert courses, artfully executed with a dash of personality. We’ve fallen in love with Malagos Cheese Farms and their brilliant execution of cow’s and goat’s milk, bridging the gap of the European craft and our Asian palate. For one, the Mango goat cheese that’s executed locally, but global in taste. We give applause to local chocolate—Tablea and the Malagos brand have proven the Philippine artisanal cocoa bean’s superiority. The culinary team executed two dinners from such great gourmet groceries. Rustan’s Supermarket and Landers have been a constant destination for sourcing unique food finds and imported products. We put together amazing dinners with the Rustans ingredients—our Thanksgiving turkey recipe with quinoa stuffing, for one. There’s a holiday menu of tuna tartare and avocado with tostones, smoked bangus with balut pate, crab phyllo pastry with chili jam, lamb stew with coriander chutney, and a dessert. With Landers’ selection, we take on a Spanglish theme that explores the history and culture of Spanish cuisine—ingredients such as octopus, mussels, smoked salmon and Spanish chorizos were enhanced with unique cooking techniques. Bernaudaud also came into our circle of influence, and launched their SOL collection for us to create stunning tablescapes. It’s the kind of beautiful tableware that would bring sophistication and be much appreciated among private dinners and unique milestones. I finally figured that living by big goals isn’t for me—I like to get really involved in the things I decide to do. So if hosting dinners and whipping up dishes in the kitchen makes you happy, then you must already be living the dream. And in this dreamlike state, we hope you put the pages of this year’s Entertaining Issue to good use. Happy eating! KATE ANZANI Entertaining Editor
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TRENDS
food news
Looking for a spot to find your next great meal? This month, Zee Lifestyle takes a look at the latest food offerings to hit the city, and the restaurants that take you on a gastronomic trip around the world without having to buy a ticket. produced by Hazel Macuto
Cheese Wiz Cheese makes life better in the newly opened Fat Dois, a small restaurant along A.S. Fortuna Street. Their menu may be limited, but here it’s quality over quantity—each dish has a hefty serving of oozing, dripping cheese. The Cheese Ribs, Cheesy Chix, and Spicy Noodles with Cheese and Ham are the only main dishes served, but as the long lines can tell you, they’re all worth the wait. 888 A. S. Fortuna St, Mandaue City, 6014 Cebu
Balut Box French chef Manuel Minelli, a gelato virtuoso from a family that has been making gelato for over 200 years, managed to whip up an interesting flavor from one of the most famous (or infamous, depending on who you ask) delicacies of the Philippines. La Vie Parisienne’s Balut Gelato is a must-try for those with adventurous souls and brave stomachs. Made from pure duck egg, it’s an interesting choice to cap off a meal. 371 Gorordo Ave, Cebu City, 6000 Cebu
The Comeback After a decade-long hiatus, Ding How is back. Credited for introducing dimsum to the city, the iconic restaurant is the grandfather of local favorites Dimsum Break, Harbour City and Ding Qua Qua. Now, it brings back its “Heritage Dishes” with a modern twist, presenting its oriental f lavors to a whole new generation. Robinsons Galleria Cebu
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Milk Madness South Korea’s soft ice cream cafe is finally in Cebu. Milk Cow serves organic hand-crafted ice creams, which can be topped with pure honeycomb (yes, like the ones in beehives), macarons, cotton candy, and other fun toppings. Enjoy the creamy milk ice cream combinations, or come up with your own! Filinvest Building, Cebu I.T. Park
Ice, Ice Baby What better medicine for the scorching heat than a huge bowl of icy dessert? Sulbing Dessert Cafe is tucked away in Gaisano Country Mall in Banilad, and serves up fine and milky shaved ice with the right amount of sweetness, and a wide variety of flavors. More than that, the bowls are plated in a way that’s worthy of an Instagram post. Gaisano Country Mall, Banilad
Get Luca Who can resist the creamy rich goodness of handcrafted gelato? Luca Gelateria brings the Italian way of gelato-making closer to home. Using the finest ingredients, each scoop is made with more flavor and less air, so each serving offers an authentic gelato experience. K-6 Main Mall Exit, Cebu City, Cebu
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FOOD NE WS
AROUND THE WORLD
Japanese
Ramen Yushoken Among the shortlist of best ramen places in Cebu is Ramen Yushoken. The heavenly ramen, with al dente noodles and thick broth, is a testament to the meticulous preparation rendered by this Japanese noodle house. We recommend the large bowl of tonkatsu, which has a rich tantanmen base, and an extra serving of gyoza. Oakridge Business Park, 880 A.S. Fortuna St. Mandaue City, Cebu
Wakamatsu Yakiniku Prepare your grilling skills and try out one of the best yakiniku buffets in the city. Relish in the exceptionally seasoned meat and fresh seafood, served with a savory sauce on the side. Besides the meat, there’s also their offering of maki, sushi and sashimi. The must-try, though, is the famed angus beef and the guilt-free mango kani salad. Pacific Square Building F. Cabahug St Tokyo Table The spread at Tokyo Table is a gastronomic feast waiting to be devoured with gusto. There’s an impressive and authentic array of Japanese food on the table—a selection of sushi rolls, ramen, and even a beautifully roasted rib eye. There’s also a dessert bar for a sweet end to your meal. Mandaue City, Cebu
Korean
Topokki Man Bringing the rich f lavors of Korea to uptown Cebu, Topokki Man is a small restaurant with its name derived from a famous Korean street snack. Topokki is made with rice cakes, sweet and spicy red sauce, topped with hard-boiled egg and other accoutrements. Pair it with spicy ramen and bibimbap for a hearty meal. Banilad Rosedale Place, Gov. M. Cuenco Avenue, Banilad
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Maroo Korean restaurant Korean barbecue is hard to resist, and Maroo Korean Restaurant is one of the best places to indulge in the craving. The spacious and clean interiors becomes the arena for the presentation of fresh appetizers and piquant side dishes. The kimchi is a must, to be enjoyed with the galbi, samgyeopsal and bulgogi. Paseo Saturnino, Maria Luisa Road
K-PUB It’s a completely different dining experience at K-Pub. Offering Cebuanos a vast selection of meats— pork, beef, chicken and seafood—to satisfy any barbecue cravings. There’s also live bands on the weekends, and large screens that have famous K-pop videos on loop. Terraces, Ayala Center Cebu
Mexican Red Lizard Taqueria Personified by a spirited Mexican superhero, Red Lizard is the perfect destination for taco and burrito lovers. The bright colors of the striking interiors echo the spices of the dishes served. Truly commendable is the generous serving of the Tres Diablos Nachos Machos and the soft shell tacos. Ayala Mall, Cebu City
Maya Mexican Restaurant Evoking a feeing of unconventional romance is Maya Mexican Restaurant, which has a gothic but homey ambiance. The food, of course, is exceptional—here it’s all about celebrating the richness and complexity of Mexican flavor. One can never go wrong with the Sonoran Chimichanga with Carne Asada—a deep-fried crispy burrito covered with chili sauce and cheese. Crossroads Mall, Cebu City
Moon Café This pick is more fusion than authentic, but that doesn’t mean it’s not a good spot to dine. Moon Cafe offers a combination of Mexican and Asian flavors that makes it a hit with locals. Definitey order the quesadillas and chimichangas , and the Spaghetti ala Moon. The Walk, IT Park Cebu
Indian
Bollywood Tandoor Showcasing the international flair of Indian cuisine is Bollywood Tandoor, where the intense flavors have invoked curiosity in local diners. Vibrant lights, wall murals and photos of famous Indian actors create a lively ambiance to go with the food. Hitting the right spot are the signature authentic chicken curry and the mutton masala. 113 Gov. M. Cuenco Ave, Cebu City
Taj Indian Restaurant Enveloping diners in the scent, sights and taste of the cuisine is Taj Indian Restaurant. They use imported rice and herbs to create an authentic mix of flavors in their dishes. Biryani, a quintessential Indian dish, is an excellent start to the menu. City Time Square, Mantawe Ave
The Spice This restaurant evokes the exotic flavors and aroma from Indian cuisine. The Spice Paneer and Chapathi are both too good for words. Gov. M. Cuenco Ave, Banilad Cebu OC TOBER 2017 zeelife s tylecebu.com
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FOOD NE WS
Chinese
Tim Ho Wan The Michelin-starred restaurant Tim Ho Wan finally opened its doors to Cebu, bringing with it their famous BBQ Pork Buns. Wrapping up the Four Heavenly Kings—otherwise known as the restaurant’s musttries—are the Steamed Egg Cake, Beancurd Skin with Pork and Shrimp, and Pan-fried Carrot Cake. SM Seaside Cebu
Majestic Practically a Cebuano institution, Majestic provides a rich cultural and gastronomic experience. The patatim has been a favorite for years for its sweet and savory tastes. SM City Cebu
Master Po Homegrown Chinese restaurant Master Po offers hearty servings of oriental cuisine. The beef noodle soup with dumplings is the perfect way to warm up on a rainy day. Unit 9 Plaza Nouvlle, E., E Benedicto St, Cebu City
Spanish
Ipar’s Restaurant y Bar de Tapas Ipar’s brings Spain to Cebu on a platter, with dishes that feel straight out of España. The full-bodied aroma of garlic and mixture of spices in the Callos a la Madrileño is a bestseller, but make sure to try the Boquerones if they’re in season. 157 F. Ramos Street Cebu
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Cocina de la Casa Stephen Aznar brings together Spanish tastes and Filipino cooking sensibilities in Cocina de la Casa. Among the excellent dishes on the menu, the Moroccan Braised Lamb Shank is a top pick for its mix of spices. 6 Avelino Morales St
Gorliz Tapas Y Vinos Spanish Restaurant Colorful tile walls and lively music make Gorliz a great place for wine and tapas. Among their selection, we highly recommend the Conchinillos, a dish that delivers a melt-in-yourmouth experience, and their big hit, the Paella ala Cubana. 2nd Floor Streetscape Cebu, Paseo Saturnino, Cebu City, Cebu
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ADVERTORIAL
The Many Lives of Chef Andrea: Uno, Nessuno e Centomila
Shangri-La’s Mactan Resort & Spa Cebu introduces extraordinary gastronomic experiences by Chef Andrea Burzio.
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hangri-La’s Mactan Resort & Spa Cebu launches a series of dining experiences highlighting the rich nuances of Italian lifestyles and cuisine as told through the lens of Chef Andrea Burzio’s personal history. Called The Many Lives of Chef Andrea: Uno, Nessuno e Centomila, this series is one-of-a-kind and is inspired by an eponymous novel about a protagonist who donned various personas throughout his life. Written by Nobel Prize-winning playwright Luigi Pirandello, it was one of Chef Andrea’s favorite stories while growing up. Designed with five chapters, the series begins with Capitolo I: La Mia Terra (My Land), an introduction to Piedmont, the fabled region at the foot of the Alps where Chef Andrea comes from. The fourcourse menu features traditional Piedmontese dishes, each paired with one of the vintages for which the northern region is justly famous. The joyful spirit of the Piedmontese Carnevale (carnival) animates Capitolo II: La Mia Infanzia
(My Childhood), a lighthearted romp through the chef’s youthful memories. An imaginative dinner encourages guests to participate and indulge in some playful creativity of their own. A warm invitation to congenial dining in a casual setting, Capitolo III: La Mia Famiglia (My Family) is brightened by the chef’s own family anecdotes and heirloom recipes. Capitolo IV: Citta e Stile (City and Style) focuses on the chef’s hometown of Turin, capital of Piedmont, and its genteel way of life. Once the regal seat of the Italian monarchy, Turin’s elegant café culture and sociable customs are distilled into an evening of leisurely sophistication. The series ends in the present day with Capitolo V: Il Mio Percorso (My Journey). Fresh, contemporary French and Italian flavors fused with distinctive Asian influences represent Chef Andrea’s curious personality and his continuing travels through Europe and Asia. Z Capitolo I: La Mia Terra will be on Saturday, November 4, 7:00 PM at the Ocean Wing poolside. Dinner rate is at PHP5,000++ per person.
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La Vie En Rose by Mayenne Carmona
The Memorable Table Columnist Mayenne Carmona stresses the importance of a well-made table, looking on to various special celebrations for inspiration
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ometimes I don’t remember the table setting of the dinner party that I just attended. Was my memory failing me? Or was it the lack of colors, details and concept that made no impression on my thought process? When preparing a dinner party for a special occasion such as a birthday, wedding, a wedding anniversary and the like, it’s best to think of a concept—one that will encompass the color scheme, menu,
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f lowers, kind of decor, glassware, dinnerware and everything else. For instance, during my parents’ Golden Wedding Anniversary, our color motif was naturally gold. We had gold table linens, gold coasters and chargers, gold-rimmed Chinaware, chocolates wrapped in gold foil as giveaways, and my mother was dressed in a gold gown. I was able to attend an event at Crimson Alabang that launched their beach property in Boracay, and the tables had fish nets, sea shells, and blue glasses
and napkins. The details were reminiscent of a beach and the sea. Another occasion was the wedding of two influential families in Cebu, where the big reception was inspired by autumn foliage, when the leaves turn from green to yellow to orange. The bridesmaids and maids of honor wore gowns in different shades of yellow and orange, and the cake was decorated with leaves and flowers of the same color. During the sapphire anniversary of a friend, the host adorned her table with cobalt blue-
colored glasses. The bride and groom specified red flowers, red chargers and crystal candelabras for their dinner table. It turned out stunning. A small intimate dinner for 25 guests to celebrate a couple’s silver wedding anniversary had everything silver on the table—napkins, tablecloth, candelabras, silverware. The giveaways were silver pillboxes, and the guests were asked to come in silver gowns. To add zest and color to the table, pink flowers of all shades— from light pink to deep fuchsia— adorned the table.
A friend hosted a dinner showcasing her forte in Japanese cuisine. Her table had Japanese dolls dressed in traditional kimonos. I could give countless more examples of concepts and motifs for dinner parties and receptions. Somehow, striking tablescapes give more ambiance to a dinner party, no matter the size of the reception. But most importantly, the time, energy and expense put in by the hosts are very much worth it to make a lasting impression on the guests. The event becomes the talk of the town for days and weeks to come! Z
OPPOSITE PAGE CLOCKWISE FROM LEFT At Crimson Alabang, deep red flowers and crystal candelabras are the accents for this wedding reception; A close-up of the informal dinner setting at Sulo; Red flowers to add color to this monochromatic library, the venue of a dinner party; All shades of orange was the color for the wedding reception of the Sarmiento-Juan wedding in Cebu; Cobalt Blue glasses enhance the table setting of Tess Schoefer. THIS PAGE CLOCKWISE FROM TOP LEFT Sweets are served in glasses; A beach theme dinner at Crimson Alabang during the sneak peek of their beach property, Crimson Boracay; At Fashion Interiors, this long table set with silver plates and trays for their formal seated dinner parties; At Sulo Riviera Hotel, an elegant setting for an informal dinner; Japanese-inspired table settings; At Villa Mariquita, a burgundy and gold charger setting for Thai food lunch. OC TOBER 2017 zeelife s tylecebu.com
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Oj Jottings by Oj Hofer
Oj Hofer talks to three beauties behind the current braid trend, creates essential arrangements for Lalique and presents the final set of his limited edition shirts. AFRIQUE MAGNIFIQUE
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month before deciding on the look and styling of last issue’s homage to Rei Kawakubo fashion editorial, this jotter chanced upon the Facebook profile photo of Marc Puansing sporting a headful of beautiful box braids. I immediately sent him a private message. He replied with the contact details of his hair stylist. Thus, i set an appointment with mademoiselle Sarah Magaji. The appointment went smoothly; Ms. Magaji agreed to do the elaborately braided hairstyles of the models from Shutter Models and Talent Management. I realized that this ancient form of styling was dreadfully tedious the day prior to the shoot. Sara started to braid Billy Barlow’s hair at four in the afternoon. Tabitha Yakubu, co-stylist of the Afrique Lassie beauty triumvirate, joined her later while the third member, Meg Mwamukonda, couldn't make
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it. Sarah and Tabitha went on to finish Billy’s locks at nine in the evening. They then tirelessly worked on Kirsten Pickett’s hair from nine until half past one in the morning. I helped by trimming strands that stuck out of the finished box braids, Braiding is an ancient technique that creates timeless hairstyles. Here are some interesting details about the stylists and their craft. Let me share with you valued readers my conversation with Sarah, Tabitha, and Meg: The Afrique Lassie styling divas. How did you girls come up with the name Afrique Lassie? Meg: I wanted a brand name that’s significant to the "African woman" and, at the same time, that’s not also too plain. Thus, I modified the word African to “Afrique” and lass to “Lassie” for the rhyme and rhythm. So there you have it: Afrique-Lassie. You Girls are beautiful. Where are you from and what brought you to Cebu? Meg: I’m from Tanzania, East Africa. I’m a graduate of BSN currently taking up my master’s degree in Public Health. I’ve been in the Philippines for seven years and counting. Tabitha: I’m Nigerian, I’m on my fourth year in BSC- Management Accountancy, MBA here in Cebu. Sarah: I’m from Nigeria and I’m on my second year of nursing. How do you function as a team? Meg: I’m the Founder of Afrique-Lassie, manager of social media accounts. I handle sales and marketing Tabitha: I’m a hairstylist and makeup artist. Sarah: I’m also a hairstylist. I started styling hair, mostly my friends’, when I
THIS PAGE FROM LEFT Tabitha, Sarah and Meg (photography JON UNSON; hair and makeup ROMERO VERGARA); INSET Kirsten in a CASTRO frock (photography JOSEPH ONG). z e e l i f e s t y l e c e b u . c o m A U G -S E P T 2 0 1 7
was in high school. I trained for six months after high school then worked professionally. I’ve been braiding for 15 years now. Is braiding big in your country? African braiding has a long history dating back to the 3500 B.C. The tradition has been passed down to us, and we will be passing it down to generations to come. It’s a big part of many cultures, an important ancient beauty technique. In the olden days there were many reasons why women braided their hair but in current Africa, we use braids as protective styles to keep our coils looking neat, and, more often than not, to be fashionably insynch with current style trends. Braids in any form are cool, and the variety of styles is almost endless. You can change your hairstyle and look different everyday. How do Filipinos like this exquisite hairstyle? More than you can imagine, I get lots of curious and enthusiastic inquiries from prospective clients every day--they just can't wait to have their cool hair do's. Gradually the love of the braiding and hair weaving art is increasing, we get clients all the way from Manila and different parts of the country. It really is phenomenal!
FLORA LALIQUE
The name Lalique evokes the effervescence of exquisitely designed Art Nouveau jewelry, the wonderful transparency, and mesmerizing brilliance of lead glass. I was first captivated by master glassmaker René Lalique’s work at my uncle’s mansion in 1983. Transfixed by their reflective beauty, I photographed details of the vases for a series called Luminescent Lines for my photography class in UP Diliman. I garnered high marks. Thus, when Ikebana International Cebu Chapter president Linda To charged me with creating a special flower arrangement for Lalique, I enthusiastically agreed. This presentation of floral arrangements on Lalique vases and decorative items was part of the 65th year celebration of Rustan’s. Every flower arrangement designed by the club’s officers and members enhanced the elegant glimmer of Cristal Lalique.
THIS PAGE CLOCKWISE FROM TOP LEFT Denrobiums for the Buddhas; Revisitng Ikebana’s 7th century origin as floral offerings for Buddha and Shinto Kami’s. Marina Kaufman goes technical on creating Ikebana; Three Swans; two in crystal, one evergreen; STANDING FROM LEFT Jaja Luis, Yza Sarmiento (both from Rustan’s Marketing Division) and Anj Donila Asstistant (Merchandise Manager for Lalique), Malou Liu (Events Manager, Marketing Communications Division of Rustan’s) Merce Abellana, Olvin Ong, Malu Hyden, Mariterr Klepp, Carmen Go, Sue Gray, Lucy Carcel, Urduja santos, Oj Hofer, Decdec Bacungan, and Bethilda Smith. seated from left Marina Kaufman and Linda To (President, Ikebana International Cebu Chapter).
UNLIMITED HEART
FROM LEFT Danessa Onglatco, Lani Osmeña, Oj Hofer, Divine Smith, and Clara Guinefolleau; the last of the Heart/Mind limited edition calligraphy printed shirts.
Thelma Sioson San Juan has once again left an indelible mark in Cebu fashion through FaceOff OOTD 2017 Cebu Edition. She invited Cebu millennial and master designers to personally style their muses for their Outfit Of The Day Look that included Converse white Chuck Taylor sneakers and Swatch watches. Danessa Onglatco and Lani Osmeña cat-walked down the runway wearing the ultimate series of my limited edition “Heart/Mind” kimono T-shirts. With equal ease and youthful vibrance, Clara Guinefolleau marched down the ramp wearing the Heart/Mind shirt, a red Swatch and classic white Chuck’s while Divine Smith charmed everyone wearing an ice-dyed tank top with tattoo-like applique and a teal touch-screen Swatch.
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ADVERTORIAL
AHOY THERE!
The Seamaster Aqua Terra can take you from evenings on shore to mornings onboard your boat. What makes this watch so versatile for work and play?
F
rom the decks of ships to the f loors of oceans, the Seamaster has travelled across continents and into the collections of the bestdressed people. “Aqua” and “Terra.” These two Latin words describe not only the world beneath our feet, but also the origins of OMEGA’s Seamaster collection. Embodying its name, the Aqua Terra has been confidently worn and trusted on land and out at sea. A wide selection of new Aqua Terra models has been produced for 2017. Updated both inside and out, OMEGA has transformed the design to give each timepiece an added edge of style and a refreshing new look.
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With British actor Eddie Redmayne at the helm, he’s a perfect fit for the role of an Aqua Terra fan. Just like the watch, he embodies a dashing edge of classic style and also has the ability to master the most complex challenges. GENTS’ COLLECTION In this new collection, some of the most popular features have been enhanced or subtly transformed. The most notable changes include the teak pattern on the dial which now runs horizontally, as opposed to vertically, as well as the cleaner aesthetics and the symmetrical case. Certi ed as Master Chronometers, the collection also takes the Aqua Terra to new heights of precision and performance.
LADIES’ COLLECTION This year, the Seamaster Aqua Terra Ladies’ Collection features 30 new models in three different sizes. OMEGA has managed to give the timepieces several design twists and, in most models, a Master Chronometer upgrade that offers impressive levels of precision and performance. The clean and crisp dials feature mother-ofpearl and 14 different colours, and the symmetrical cases have been redesigned to achieve a seamless integration with the femininestyled bracelet.
The Art of Entertaining Whether it's a small dinner party or a momentous occasion, a well-made table, homemade dishes and thoughtful flourishes are all you need to create special celebrations for family and friends. Think doing it at home is daunting? We’ve got a collation of inspiring individuals, products and recipes to help you make sure the next table you set is one for the books. produced by Kate Anzani
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Christine Pelaez: The Ultimate Biko The enthusiastic host gives the traditional Filipino dish an indulgent twist—a thicker, richer latik. photography Philip Lapinid IV
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W
ith her collection of cookbooks, plates and cutlery, it’s clear that Christine Pelaez is someone who loves to entertain. From intimate sitdown dinners on their long dining table to larger occasions with buffet tables and catering, she enjoys welcoming people into her home and sharing the tastes she enjoys.
“It depends on the guests really, but if it’s foreign guests, I always serve Filipino food,” she says when asked on what’s usually on her menu. “I usually make chicken binakol (chicken in coconut broth). Foreigners love it, especially when I serve it in a coconut shell!” And like any Cebuano, Christine agrees that no celebration is quite the same without lechon—Cang’s
THE TRADITIONAL RECIPE 2 cups glutinous rice 2 cups water 2 cups brown sugar 4 cups coconut milk 1/2 teaspoon salt
Combine the sticky rice and water in a pot, and cook. If the water dries out and the rice isn’t cooked, add small amounts of water until rice is completely cooked.
Lechon in Lahug being her roasted pig of choice. Her biko, though, was the star of the afternoon. “The secret is the latik,” Christine reveals with a smile. The thick and rich topping makes her version a more indulgent take on the Filipino favorite, and it’s something we can’t wait to recreate in our own kitchens.
CHRISTINE’S VERSION To make the latik, combine the coconut milk with brown sugar and salt in a separate pot, and cook in low heat. Stir constantly, until the texture becomes thick. Set aside part of the latik. Combine the rice and the latik, making sure to mix them well. Scoop the biko onto a baking tray, and top with the remaining latik.
Once the latik starts to thicken, set aside half of the mixture. Mix one half with the cooked rice, and keep the other in the pot and continue to let it thicken. You can add more coconut milk, if you want to give it a richer taste. Keep cooking until the latik reaches an extra thick consistency. Scoop the biko onto a baling tray, and top with the extra thick latik.
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cot tage cheese
kesong puti
Cut the Cheese
Artisanal cheese doesn’t just come from beyond the borders. From the Baguio district of Davao City, Malagos Farm House takes advantage of the lush vegetation, cool weather and fertile soil to create a fine array of cheeses. With products that range from fresh goat cheese to pecorino, chevre to blue cheese, it’s everything you need to create your next dinner party’s cheese plate.
feta trecolore
www.malagosfarmhouse.com photography Nath Ybañez
ricot ta ingrid rosemary 28
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fresh chevre
pest o sublime chevre
la regina blush pineapple sublime chevre
ricot ta karinina al vino mango sublime chevre OC TOBER 2017 zeelife s tylecebu.com
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FE ATU RE The touch of beetroot powder on top of the chocolate gives the drink an interesting flavor boost.
A cheesecake gets an explosion of fresh flavor when served with slices of pomegranates on the side.
La Vida Choco
There’s more to life than your coffee and cake. A locally sourced hot chocolate and a charcoal—yes, charcoal!—coffee elevates your afternoon combination. photography Nath Ybañez
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Pure and all-natural, Davao City’s Malagos Chocolate is made from cacao beans that are grown and processed locally. With its full-bodied and rich flavor, it’s perfect for a cup of the Malagos Signature Hot Chocolate. 1/2 cup water 2-3 pieces of Malagos Pure Unsweeted Chocolate 1/4 cup milk Brown sugar to taste Pour water into a heavy saucepan, and place over low heat. Add the chocolate, and whisk to dissolve. Add some brown sugar according to preference (or any other preferred sweetener) and stir until foamy. Pour into a cup and serve.
Give your caffeine fix a unique twist with some charcoal coffee. The drink is made from activated carbon with milk, and is supposedly for detox and to aid digestion—although its effects remain generally unproven. Either way, having a cup of charcoal is a novel idea that’ll add whimsy to your gatherings.
There’s no cake that pairs with coffee quite like tiramisu. Although it’s a dessert you can easily find in bakeshops around the city, you can whip up your own version of the classic Italian dessert with this easy recipe. 6 large egg yolks 3/4 cup sugar 3/4 cup whole milk 32 ounces mascarpone cheese 1 1/2 cup espresso or strong coffee 1/2 cup brandy or cognac
30-32 crisp Italian ladyfingers 1/4 cup Dutch-process cocoa powder Line your baking dish with plastic wrap, leaving a 3-inch overhang on the sides. Fill a large bowl with ice water. For the custard, whisk the egg yolks and the sugar in a bowl set over a saucepan of barely simmering water until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly for 10 minutes, or until the custard is light and foamy.
Remove the bowl and set in the bowl of ice water, and whisk for about a minute until the custard is cool. Put the mascarpone in the large bowl, and fold the custard into the mascarpone until almost combined, then whisk until smooth. Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy. Arrange rows of the biscuits in the baking dish, then spread a third of the mascarpone custard over the ladyfingers. Repeat with a second and third layer. Spread the remaining custard on top and dust with cocoa powder. Cover with plastic wrap and refrigerate for at least 4 hours. Move tiramisu onto a serving plate with the help of the plastic wrap. Shave curls of chocolate on top if desired. OC TOBER 2017 zeelife s tylecebu.com
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ube
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Overload
These days, ube is more than just a favourite ice cream flavor. Having gained popularity on the global food scene for its earthy taste and the bright color it brings to the plate, the humble ingredient gets a sophisticated makeover as some of the city’s notable chefs share their own ube dishes. by Gia Mayola photography Oliver Echevarria
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f you’re often on social media, you’ve probably seen this vibrant purple root vegetable making its rounds across different platforms. Ube, also known as purple yam, hails from the Philippines and is predominantly found in Filipino desserts such as ube halaya and halo-halo. The purple yam is definitely a staple at Filipino potlucks. Most of us will instantly recognize the taste of ube, and
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non-natives will associate the taste as an amalgamation of pistachio, vanilla and coconut. Despite the comparison, ube has a unique f lavor that has helped create its own identity in the midst of all the outrageous food trends f loating around on the internet. Dubbed the “new matcha,” ube is gaining stateside attention for its striking color and earthy f lavor— you don’t really need a technically refined palate to be able to enjoy it. Now, with the marriage of western
inf luences to its eastern roots, ube is used as a base for artisanal gelato, combined with other ingredients in cakes, as icing on doughnuts, or even in savory pasta dishes. Ube is fast becoming a versatile ingredient, experimented with in innovative ways that stray far from traditional Filipino cuisine. One simple ingredient, many ways to make use of it. Some of Cebu’s celebrated chefs showcase their take on the humble purple yam and elevate it to its highest potential.
WILLIAM STRINGFELLOW Marco Polo Plaza Cebu
Chef William gives off a meticulous aura when he prepares what he needs for his ube recipe. He continuously hones his expertise through his experience working in many countries in Asia, the Middle East, Europe, Africa and the USA. He divulges that he continues to learn as he travels, and shares his knowledge with other people. He had previously worked with a Filipina pastry chef named Ceding before, claiming that she makes the best ube pastries he’s ever tasted—his recipe is an adaptation of hers, with a bit of personalization in the final design.
ube macapuno t ort e
On the outside, the torte looks extravagant as it’s topped with various kinds of chocolate—swirls, chips, shavings, you name it—their colors contrasting with the vibrant purple of the cake. Chef William works quickly to build the garnish, seeing as the cake doesn’t do well in warm temperatures. On the inside are rich layers of mousse that melt the moment they touch your tongue. What’s more interesting to note is that every time Chef William creates the ube-macapuno torte, it always looks completely different.
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MARVIN JIMENEZ CONCHA Movenpick Hotel Mactan Island Cebu Having been a pastry chef for six years now, Chef Marvin is no stranger to the vibrant purple yam. His inclination is to create modern trends of cakes and varieties of flavor combinations, infusing art and creativity in every piece of work. His tenure as a pastry chef shines through as he easily whips up not one, but seven different ube recipes. He definitely doesn’t let his experience go to waste, also imparting his knowledge to others as an instructor at one of the wellknown culinary schools in Cebu.
maja ube
The Mövenpick property in Mactan is well-known for its maja ube, which is popular among locals and tourists alike. The earthy sweetness of the ube is perfect when combined with the rich coconut cream. Toasted coconut tops the ube maja, adding depth to the texture with its crunch.
halo-halo cake
One of the ways to enjoy ube is by having it in halo-halo. Now imagine the key ingredients in this beloved Filipino treat, but in a cake! The recipe has layers of ube cake, macapuno and leche flan. It’s garnished with a flower made out of white chocolate and makes for an aesthetically-pleasing treat, on top of being a pleasing and familiar combination of flavors.
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STEVE SHRIMSKI Circa 1900
Steve Shrimski had become an executive chef at just 23, and has since spent the next 30 years working throughout Australia and beyond. He shares that he likes taking on challenges, and that he always thinks of how to create dishes that are healthy just as they are tasty. In fact, he admits he’s excited to work with ube—ube is an antioxidant that offers immunity-boosting and cancerfighting properties. After all, Chef Steve believes that a creative chef should be able to produce something no one else has tried or succeeded at.
ube and malunggay puff pastry vol-au-vent This recipe calls for fresh ube that’s been poached, dehydrated then ground into a fine powder. Vol-auvent, or a small hollow case of puff pastry, is taken out of its traditional box and modernized by adding ground ube and malunggay. This creates a major twist, making it healthy. Keeping with the modern Filipino style, it’s filled with adoboflavored foie gras parfait, which is light and fluffy. It’s garnished with balsamic-caramelized onions to offset the adobo’s acidic flavor.
ube ravioli with coco-dobo
Another dish of traditional Filipino flavors with European influences, this incorporates ube into the ravioli dough, giving it a vibrant purple color. It’s filled with coco-dobo (coconut-adobo sauce), crispy shredded Circa lechon, and garnished with crispy lechon skin on alugbati and poached ube discs.
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GEOFFREY BROUTIN L’Artisan
As he’s married to a Filipina, Chef Geoffrey has a fair amount of encounters with Filipino food. Having met her in Dubai, they came to Cebu for a vacation and saw the opportunity to open their own restaurant. He shares that his wife is the one who gave him the idea for his recipe—it’s the first time he’s tried cooking it outside the traditional way, and he’s so pleased with the outcome that he plans on putting it in L’Artisan’s next menu.
ube and corn cheesecake meringue
With its layers of decadent ube and creamy corn, Chef Geoffrey’s cheesecake shows the immense thought put into it. A coating of crushed toasted macadamia nuts surround the cheesecake, and delicate puffs of toasted meringue top it off. It’s garnished with a candied lemon and a single blue pea f lower, which is edible and adds a bright pop of color.
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ROBERT LEONHARDT Soho Park
Warm and always smiling, Chef Rob excitedly talks about the ube dish he’s prepared for us. The recently opened Soho Park is his first venture into the dining scene in Cebu. Starting out in the industry as a dishwasher when he was 15, he has spent the past 17 years working his way up and eventually calling Cebu his home. He shares that not having ube on their menu wasn’t an option— in fact, the dish he presented is based on one that’s already on their menu, and even pairs it with a matching ube drink.
ube waffle with confit duck leg and foie gras It may not be a typical Filipino pairing, but Chef Rob’s recipe is based on the popular chicken and waffle dish in the West. He’s incorporated ube into the waffles, giving it vivid color and a subtle flavor that sets it apart from the typical waffle. Its sweetness complements the saltiness of the duck leg so well, making it a marriage of sweet and savory flavors. The pairing is topped with a fried egg, corn puree and corn-fed foie gras, which adds a hint of luxury. On the side, there’s a choice of using either maple butter or mashed avocado to round out the dish.
ube and whit e chocolat e mocha latte
Soho Park’s barista Red Tuico whips up this creamy latte that’s straight off the menu. The sweetness of the ube is elevated by the addition of white chocolate, and can be served hot or iced.
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Table Matters Entertaining is all about the details. Editor Kate Anzani partners with French plate brand Bernardaud to create colorful and detailed tablescapes, and gives you her tips on how to do it at home. photography Hazel Macuto
1. A dinner setting sets the tone for the night. One base charger tells guests that it is a plated dinner, while one plate on a setting says that dinner will be served. Determine early on how you want guests to be engaged in the dinner party. If it’s a communal dinner where food is placed in the middle, there is a collective togetherness. With this kind of familystyle dinner though, you’re mostly done and stuffed by 8:00 PM. I like friends getting comfortable and let their true personalities come out slowly, with courses that come out every 20 minutes. It spaces out thoughts and gives people time to truly relax throughout the night. My timing is usually that dessert comes out at 10:00 PM. By then, everyone’s a chatterbox and then I come out with digestives.
2. Remember everyone is busy. Make an effort to tidy up the comforts of your home, but don’t turn it into a showroom. Everyone likes design and flair, but elements such as green are welcome. Personal touches like name cards or their favorite aperitifs are kind gestures. Scented candles are wonderful sensory arrivals, but effervescence is not welcome during dinner. I have taken to liking the Bernardaud unscented soy candle wax to give ambient lighting. Soy-based candles are my preferred choice—they have longer burning time.
liners. The finer touches are in the details, but I guess as someone who likes to cook, I put the thought in cooking unique, personal dishes. I had a lot of fun going through the Bernardaud line and their fun designs. I have personal attachments to their Chagall collection, the Jeff Koons collaboration, and their Sol Collection for Asian dining. It’s seriously aspirational, and comes with the Chinese lauriat flow that I’ve never really mastered. My Japanese recognized their omakase execution, though.
3. When creating meals, my rationale is one starch, two star ingredients and two vegetables. So I can start with a salad, then a star entree, and a sweet finisher. Plan your meals so it doesn’t become too heavy or too light.
5. Music sets the mood. I start with jazz, either from a personal playlist on Spotify or a favorite group soundtrack. It immediately creates magic–if I’m lucky, I can organize a DJ to come over. I like Inna Modja, Elena Ramona, Saxophonized, and Brazilian tracks to kick off the flow.
4. Create personal touches, which is like giving little pieces of yourself. It reveals generosity of spirit, like little gifts of friendship. I leave notes, like customized fortune cookie one-
At the end of the day, you have to recognize why you throw dinners. It’s to cement relationships and have that human connection. It’s to be happy. If it feels pushed or fake, then it’s better not to do it–that’s the best advice of all. Z
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the big bird Although Thanksgiving isn't necessarily a Filipino holiday, the influx of "new Cebuanos" have endeared us to turkey and its embellishments. If you're planning on hosting your own celebration, here's an easy turkey recipe (and a healthier variation of stuffing) that's truly something to be grateful for. photography Jesse Jake Daan
ROASTed TURKEY
1 stick unsalted butter 1 lemon, zested and juiced 1 teaspoon chopped fresh thyme leaves 1 turkey Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 whole lemon, halved 1 Spanish onion, quartered 1 head garlic, halved crosswise Preheat the oven to 180 degrees (Celsius). Melt butter in a small saucepan. Add the zest and juice of the lemon, and the thyme leaves to the butter mixture. Take the giblets out of the turkey, and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers, and pat the outside dry. Place turkey in a large roasting pan, and liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, halved lemon, onion and garlic. Brush the outside of the turkey with the butter mixture, and sprinkle with salt and pepper. Tie the legs together with string, and tuck the wing tops under the body of the turkey. Roast the turkey for about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Place the turkey on a cutting board and cover with aluminum foil, then rest for 20 minutes. Slice the turkey and serve.
QUINOA STUFFING
2 cups quinoa 4 cups vegetable broth 6 cups finely diced sweet potato or butternut squash 1 large shallot, diced 3 garlic cloves, minced 2 tablespoons olive oil 1 tablespoon dried thyme 1 tablespoon dried rosemary 2 teaspoons dried sage 1 teaspoon dried cinnamon 1 teaspoon chili flakes (optional) 1 teaspoon salt and pepper 1/2 cup chopped pecans 2 tablespoons apple cider vinegar 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped Add quinoa and broth to a large pot. Bring to a boil, cover and reduce to simmer for 10-15 minutes, until all the broth has been absorbed. Removed from heat, fluff with a fork, adn allow to cool. Preheat the oven to 200 degrees (Celsius). Toss your diced sweet potatoes, shallot and garlic in a large bowl. Add spices, and salt and pepper, then drizzle with oil. Toss to combine. Transfer to a baking sheet and roast for 15-20 minutes, flipping halfway through. Assemble stuffing by combining cooked quinoa, potatoes and pecans in a large mixing bowl. Stir together and add apple cider vinegar, rosemary and thyme. Toss to combine, and taste and adjust seasonings as needed.
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Dinner Daze
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the degustation Menu Tuna and avocado ceviche Crab in phyllo pastry Coriander chutney with lamb and orzo Pulpo with sweet potato mash Smoked bangus with balut ice cream
For years, we’ve turned to Rustan’s Supermarket for fresh ingredients and noteworthy food brands. In preparing for our holiday tables, we put these products centerstage in a plated degustation dinner, featuring relatively simple recipes with incredible flavors. photography Gia Mayola and Hazel Macuto
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FE ATU RE TUNA AND AVOCADO CEVICHE 1 pound tuna, diced 1 small red onion, thinly sliced 3/4 cup fresh lime juice 1 teaspoon freshly ground black pepper 1 large avocado, diced salt Put the cubed tuna in a bowl, and stir in red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for one hour, stirring gently with a plastic spatula every 15 to 20 minutes. Just before serving, gently fold in the diced avocado, and season with salt.
coriander chutney 3 cups coriander Garlic Lemon Handful of mint Salt 1/2 cup water Orzo, cooked Cooked lamb, shredded Combine coriander, garlic, lemon juice, mint and water in the food processor. Season with salt to taste. Serve in a plate, topped with lamb, orzo and herbs.
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CRAB IN PHYLLO PASTRY 1 pound crabmeat, shredded 2 teaspoons parsley, chopped salt and pepper to taste 1 1/2 tablespoons mayonnaise 1/2 teaspoon ground dry mustard 1 dash hot pepper sauce frozen phyllo dough Mix together crabmeat, parsley, salt and pepper. Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Take a sheet of phyllo pastry. Put a serving of the crab mixture in the middle, and pull up the ends of the pastry sheet. Wrap the ends together with lemongrass stalks. Serve on a plate with aioli.
pulpo with sweet potato mash 4-5 sweet potatoes 2 carrots 1 cup full cream milk Cumin Cardamon Salt 3 tablespoons butter Octopus, cooked and chopped Boil the sweet potatoes and carrots until tender. Drain, then add the milk, cumin and cardamon. Salt to taste. Pour into a blender, add butter, and blend until smooth. Put on a plate, top with octopus and season with herbs and olive oil.
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smoked bangus with balut ice cream 1 pack smoked bangus Peanut Oil Balut Ice cream (available at La Vie Parisienne) Whiskey Dried fruits and nuts Put the fruit and nuts in a small bowl, and pour whiskey until just covered. Set aside. Fry the bangus in peanut oil. Let cool, then chop into quarters. Serve on a plate, with scoops of balut ice cream. Drain the fruits and nuts, then sprinkle over the dish.
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Shop List From pantry staples to unique food finds, stock up your Rustan’s shopping carts with these products.
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Muy Bien! Our shores have recently welcomed the unique concept of Landers Superstore, adding to the vibrant supplier chain for local and important products in the city. On a mission to recreate the Spanish part of the city’s ESFILNOIR cuisine (for Espaùa, Filipino and the Orient), our team discovered the amazing ingredients that Landers has to offer. photography Hazel Macuto and Richard John Pozon
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Our suggested Holiday Menu • White Bean and Spanish Chorizo Stew • Gin-infused Mussels with Carrot and Tomato Broth • Grilled Octopus, with Fingerling Potatoes and Garlic • Lobster Mornay • Rack of Pork with Herb Crust, and a Port Gravy • Burnt Orange Crema Catalana • Goldschlager
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WHITE BEAN AND SPANISH CHORIZO STEW
GIN-INFUSED MUSSELS WITH CARROT AND TOMATO BROTH
We’re serving the local Spanish chorizo from artisanal sausage suppliers with white cannellini beans and achuete. Spanish cuisine is very much integrated in Philippine dishes, and that comes into play with this appetizer that will stimulate the palate.
This simple, hearty stew is a very good conversation opener, with the juxtaposition of the flavor of the sea and the gin marination
2 Spanish sausage links 1 pack smoked Spanish chorizo 2 bulbs of garlic, sliced 1 cup chicken broth 3 tablespoons Jerez Extra Cold-Pressed Olive Oil 1 can cannellini beans Himalayan sea salt Red onion Saute onion and garlic with olive oil. Add sliced chorizo, and saute until caramelized. Add the beans and broth, and let simmer for ten minutes. Season with salt to taste, and serve.
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1/2 cup garlic, onions, carrots and celery, all chopped 2 tablespoons of garlic butter 1 kilogram of mussels 1 cup Hendrick’s Gin Saute mixed vegetables with garlic butter, then add the mussels. Pour in the gin, and stew for 12 minutes until the liquid reduces. Serve with crusty bread.
GRILLED OCTOPUS WITH FINGERLING POTATOES We were so thrilled to find large, cut octopus in the Landers freezers. Already boiled, the octopus just needed to marinated, and tempered in the right heat to bring out the f lavor. This dish is inspired by the Pulpo a la Plancha, a mainstay in the streets of Madrid and Barcelona. 2 cups octopus, defrosted 3 tablespoons chopped garlic Salt Lemon Smoked paprika 10 pieces fingerling potatoes salt Marinate the octopus with salt. In a hot grill pan, saute garlic, then add the octopus and caramelize for 12 minutes. Add lemon and olive oil. Boil the fingerling potatoes until cooked through. Cut in half, and saute in olive oil until a brown crust forms on each side. Season with salt. Serve by placing a bed of potatoes on the plate, and top with the octopus. Sprinkle with smoked paprika and serve.
LOBSTER MORNAY 2 cooked whole lobsters, halved lengthways and cleaned 50 g butter 1/4 cup flour 1/3 cup dry white wine 1 2/3 cups warm milk 1/2 cup coarsely grated cheddar Salt and ground white pepper 2 tablespoons finely chopped fresh chives Remove meat from lobster shells and coarsely chop. Place the lobster shells, cut side up, in a large roasting pan. Preheat grill on high. Melt butter in saucepan over medium heat. Add the flour and stir for 1-2 minutes, or until the mixture bubbles. Remove from heat. Gradually add the wine, whisking until smooth. Return to medium heat and cook, stirring constantly until the sauce thickens. Add cheese and stir until melting. Remove from heat, season with salt and pepper, then stir in the chives and lobster meat. Spoon lobster mixture into the shells, then cook under preheated grill for 4 minutes, or until golden brown. Serve with green salad leaves. OC TOBER 2017 zeelife s tylecebu.com
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RACK OF PORK WITH HERBED CRUST Pork is a Filipino staple, especially around the holidays. Served as a whole rack to be sliced on the table, it is a beautiful addition to your holiday setting—and it’s delicious too! Rack of pork Salt Pepper Japanese bread crumbs Dried herbs: rosemary, sage, parsley, basil Lemon rind Olive oil
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Season the rack of pork with salt and pepper. In a food processor, blend the dried herbs and lemon rind with the salt. Add the bread crumbs—you want the consistency to be textured instead of pasty. Cover the rack of pork with the coating, and drizzle with olive oil. Cook in the oven at 280 degrees (Celsius) for 40 minutes. Serve with roasting juices drizzled on top.
Burnt Orange Crema Catalana 2 cups whole milk 1 cup cream 1 vanilla bean 4 strips orange peel 1 cinnamon stick, optional 8 egg yolks 1/2 cup sugar 1/2 cup raw sugar 2 tablespoons cornstarch
Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat. Remove from the heat and let it cool. Strain the milk and cream mixture to remove the vanilla bean, orange peels and cinnamon stick. Mix the egg yolks and the regular sugar until you get a thick, creamy mixture. Dissolve the cornstarch in 1/4 cup of the milk
mixture, then stir back into the remaining milk. Mix the milk with the eggs and sugar, then place in a double boiler over medium low heat. Stir constantly until cream thickens. Cool the cream and pour into ramekins, then chill overnight. When ready, serve with raw sugar over each ramekin and put under heat until sugar is burnt. Garnish with an orange slice.
Drinks Up Whether you plan on having it on its own or using it to boost flavors on your dish, these bottles are something you should stock on your shelves. GOLDSCHLAGER Give your drinks a gilded edge with the Goldschlager, Swiss cinnamon schnapps that feature thin flakes of gold in it. Talk about indulgent! HENDRICK’S GIN Housed in a beautiful apothecary-style bottle, Hendrick’s Gin is produced in Scotland, and features the traditional juniper infusion juxtaposed with the Bulgarian style of using rose and cucumber to add flavor.
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www.zeelifestylecebu.com www.visitcebu.ph
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THE DINE LIFE This month is all about celebrating food, and Zee Lifestyle shares some of our favorites. From a seasoned chef bringing inventive touches to Spanish cuisine to a restaurant redefining our views of Japanese food, these are the places to book a table at now.
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he whispers of Crimson Resort & Spa partnering with Chef Chele Gonzalez have been circulating the city since last year, when the resort invited select members of the media to dine at VASK in Manila. It was here that the culinary virtuoso had been winning over hearts and palates with modern interpretations of traditional Spanish cuisine. Of course, this wasn’t the first time we’d sampled Chef Chele’s kitchen prowess. During Zee Lifestyle’s Bohol Break last year, host Be Grand Resort had flown him in to create a sampling menu that had our guests raving for weeks. The Pulpo a la Gallega, perfectly seasoned
octopus on a bed of potatoes, was my personal favorite—the explosion of flavors that come with the seemingly simple dish is a testament to the chef’s talent. Suffice to say, this particular restaurant was highly anticipated; and when the invitation to the launch finally arrived, people were willing to brave Mactan’s rush hour traffic for a seat at the table. The name itself already suggests more than just a Spanish influence over the menu—Enye by Chele Gonzalez was named after the letter Ñ, the letter from the Spanish alphabet that remains heavily used in the Philippines today. It signifies the close ties between the two cultures, further evidenced in how
the plates coming from the kitchen present flavors that are somehow familiar and new at the same time. Authenticity is definitely on the table—born in Santander, Spain, Chef Chele’s earliest cooking experiences were in his own family’s kitchen, where we imagine he’d learned traditional techniques that have been passed on through the generations. The pepper and onion vinaigrette-marinated seafood dish Salpicon de Marisco; the Rabo al Vinto Tito, a slow-cooked oxtail in red wine and potatoes; and of course, the paella—these are just some of the dishes that are grounded in classic Spanish culinary sensibilities. It is in the modern
Lechón Cebu Tacos Tacos with mango salsa, jalapeño frijoles mousse and sour cream
The Ñ Game
At the Crimson Resort & Spa Mactan, the chef behind the celebrated VASK Tapas Bar in Manila brings both authentic and modernized Spanish cuisine to Cebu in Enye by Chele Gonzalez by Shari Quimbo photography Robo Formacion
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interpretations, in my opinion, that Chef Chele’s mastery of the craft truly comes through. This doesn’t come as much of a surprise—his career includes time clocked in at Michelin-starred kitchens, the celebrated Arzak restaurant in San Sebastian (where he developed a keen appreciation and understanding for fine cuisine while developing new dishes in the Arzak Lab), and El Bulli, which had been the number one restaurant in the world at the time. The career had thankfully led to the Philippines, where Chef Chele worked in luxury hotels like Sofitel and Shangri-La, before he decided to open the various concepts of VASK. His years of experience in some of the best restaurants in
Europe (and probably the world, really) had given Chef Chele the confidence and skill set to introduce new subtleties and flavor profiles to already beloved dishes. Perhaps this is what makes dining at Enye feel like a culinary adventure—it’s a juxtaposition of tastes you expect and some that surprise your palate. The curated menu of the restaurant’s opening brings together the best of both, properly introducing diners that are yet unfamiliar with Chef Chele’s style of cooking. Before dinner, a medley of appetizers and cocktails were passed around—the Mantegalo Seco, a Chardonnaybased drink with cachaca, lime, brown sugar and pineapple; and the Croqueta Jamon y Pollo, bechamel
Carpaccio de Wagyu Wagyu carpaccio with parmesan ice cream and pine nuts
Gambas al Ajillo Shrimp sautéed in olive oil with garlic and chili
croquettes with ham and chicken, were instant stand-outs. In true Spanish fashion, dinner was leisurely and stretched into the later hours of the night. The Carpaccio de Wagyu was served with parmesan ice cream and pine nuts for an interesting flavor, while the Lechon Cebu Tacos was a delicious homage to the province’s most famous dish. Of course, it’s not a tapas tasting without the Gambas al Ajillo, or a serving of paella, with Enye’s Arroz con Bogavante featuring stewed lobster tails for a truly rich flavor. The fourth course was something particularly interesting— the Solomillo a la Española is tenderloin with grilled Manchego cheese, rioja wine jus and mushroom mashed potatoes. As amazing as the dishes were, it was the desserts that truly won me over. The dinner culminated with the Crema Catalana de Calabaza (Catalan pumpkin creme brulee), the Torrija (brioche dipped in milk with anise ice cream), and Texturas de Calamansi (calamansi cake, mousse, ice cream and biscuits)—all of which had us reaching for second servings, despite the fact that we were all relatively stuffed from the previous courses. If you only had the chance to sample a few dishes from Enye, I wholeheartedly suggest you get these three. I had arrived at Enye already a believer of Chef Chele’s culinary genius, and left it even more convinced. His understanding of traditional techniques is complemented by his boldness at turning these on their head to create more modern plates, making him a chef to definitely watch. I’ll certainly be watching, and counting down the days I can make the trek across the channel to once again embark on the culinary adventure of Enye. Z Crimson Resort & Spa Mactan Seascapes Resort Town, Soong, Lapu-lapu City (032) 401 9999
Mini Hamburguesas de Chorizo Mini chorizo burgers with crispy bacon, cheese, garlic mayonnaise and caramelized onions OC TOBER 2017 zeelife s tylecebu.com
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For Our SAKE
With a selection of sushi that incorporates rich flavors and fresh ingredients in each offering, the newly opened SUSHISAKE at Radisson Blu Cebu could very well become this city’s Japanese restaurant of choice. by Shari Quimbo photography Nath Ybañez
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hat I’d gathered from years of eating in sushi restaurants whenever the craving struck (which happens once a week, honestly), is that making sushi is truly an art form. The meticulous knife techniques, the understanding of what flavors work together, and the careful assembly all come together to create one of the most recognizable dishes in the world—a true testament to the skill of the chef who prepares it. It’s no surprise, then, that when Radisson Blu Cebu decided to open a Japanese restaurant in one corner of the lobby, finding a chef was the most important item on the agenda. “We had ‘auditions’ for the
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chef,” marketing communications manager Lara Agua tells me as we settled into our seats at the restaurant’s only long table. “Chef Jeff,” she continues, referring to Chef Jeff Yalung, who ended up at the helm of SUSHISAKE, “flew in from the Middle East and cooked for the management. When they tried his sushi, they knew that he was it.” Hailing from Nueva Vizcaya, the chef is soft-spoken, but his passion and mastery of the craft is evident as I ask him about his creations. “It’s the sauces and the marinade,” Chef Jeff answers when I ask him about what sets his sushi apart from the many other variations in the city. “They’re all my own recipe. I really think about what goes well with the fish, so that all the flavors come out.”
With ten years of experience in international hotel brands in Ras al Khaimah, Abu Dhabi and Dubai, he had started out as a sous chef who had worked closely with the sushi chef in the kitchen. When the itamae left, Chef Jeff asked to take over the position. Since then, he continues to take inspiration from the cities he’s lived in and the dishes he’s tried, bringing them together to create his own unique take on the Japanese favorite. The glowing introduction had gotten me especially curious about the sushi. Chef Jeff brings out a selection of makimono rolls to the table, some of which had become fast crowd favorites and the others offmenu specials. “The menu is actually very limited, so when you’re here, ask me for the specials,” Chef Jeff reveals.
“Depending on what we have, we can create something different for you.” A specialty that’s on the menu, though, is the Dynamite Roll— the roll features tuna, salmon, and white fish fried with tempura batter, all topped with creamy crab and finished off with a flame torch, which presents an interesting combination of flavors and textures that make every bite seem better than the last. Other specialties include the Surf & Turf, an ebi tempura roll wrapped in beef tenderloin and topped with a savory sauce and tempura flakes, and the Special California Roll, what seems like an overflowing version of the staple maki. The sushi and sashimi presentation of the Chef’s Special can only be described as a work of art—served in a bowl, the sashimi slices are tucked into a circular ice sculpture, each hand-shaped and kept in the freezer overnight, while the sushi sits on a bamboo mat over the crushed ice. Of course, the other half of the name is Sake, and the restaurants serves up a selection of sakes that are meant to be enjoyed with your food. A waitress came with two varieties for us to try out, but it was the Gekkeikan Sparkling Sake that stood out for its fizzy, slightly sweet taste that complemented the stronger flavors of the fish.
As soon as we finished off the last roll, a trio of desserts arrived— the Sesame Seed Panna Cotta and Coconut Ice Cream, the Mochi Ice Cream, and the Yuzu Tart with Sake Meringue and Green Tea Ice Cream. The combination of tart, sweet and tropical flavors made the selection as much of a palate cleanser as it was to wrap up the meal. “The desserts are prepared at Feria, but only served here,” Lara explains. With sophisticated modern interiors, the 21-seater SUSHISAKE is the latest addition to Radisson Blu’s
dining selection. “We had to think about the cuisine that we wanted to serve, something that would appeal to locals and the tourists coming in,” Lara continues. In the end, the influx of Japanese visitors spurred them to create a dedicated Japanese restaurant. “There was always the Japanese section of Feria, but this gives us the chance to offer a more authentic, more premium selection. Plus, Cebuanos really love sushi,” she adds. There’s certainly more to love about sushi here. Chef Jeff was right—his sauces and marinades really do make all the difference at SUSHISAKE. By adding different degrees of flavor to the fish and other ingredients, he ensures that everything coming from the restaurant’s open kitchen is a celebration on the palate and, if I may, a work of art. Z Radisson Blu Cebu, Serging Osmeña Blvd. corner Juan Luna Ave., Cebu City (032) 402 9900
THIS SPREAD CLOCKWISE FROM LEFT Surf & Turf, Spicy Tuna and Dynamite Roll; The Chef’s Special features a collection of sashimi, sushi and maki; The interiors are simple but elegant, with sculptural light pieces made to resemble chopsticks; The Kaiso and Daikon Salads OC TOBER 2017 zeelife s tylecebu.com
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Steak To It From casual to fine dining, Acacia Steakhouse knows how to handle their meat when the steaks are getting higher. by Carlo Rivera photography Jed Galang
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ew dishes in the world garners the same kind of fanaticism as a quality cut of steak. Arguments are made constantly over how it should be cooked, the perfect seasoning, among others, but one thing remains certain—once the smell of searing beef comes from the kitchen, you’re already in anticipation of your first juicy bite.
This kind of appetizing atmosphere is found in Acacia Steakhouse, where they’re raising the steaks. As the man behind Acacia Steakhouse, Chef Justin Co started his love for the meat early. “I have always enjoyed eating steaks, and greatly admired David’s Steakhouse for being one of the pioneers of fine steaks in Cebu back then,” he
shares. Eventually, he began to cook steak for himself, but it was more of a hobby than an intended career. “With the absence of steakhouses in the past few years, I knew it was time to step forward.” Opened about a year ago, Acacia Steakhouse is tucked in the residential area of Capitol Hills in a converted warehouse. Though hidden from the main road, it
Steak and Marrow
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The Butcher's Steak
Chicken Tartufo
suggests getting off the beaten path in a quest for steak. Chef Justin hopes to revolutionize Cebuano’s perception of steak by serving cuts that are not usually found in traditional steakhouses. “They generally revolve around what we call the ‘Prime Cuts,’ which mainly consist of the ribeye, striploin and tenderloin,” he explains. While these are universally known as the best cuts, they often come with a hefty price tag, which makes steak a sort of luxury. At Acacia Steakhouse, they put the secondary or non-prime cuts like Flat Iron Steak into focus. Although they also serve the prime
Chargrilled Ribeye with Greenvalley Salad and Mashed Potatoes
Flat Iron Steak
cuts, they are more inclined towards the non-prime cuts since it offers more versatility in the way it’s cooked—and of course, it’s relatively affordable. The Butcher’s Steak is the restaurant’s iconic dish. Also known as the Hanger Steak, it has a rich beefy flavor and meaty texture. Some chefs might not believe this cut is worthy of being called a steak, but Chef Justin believes that, with the right techniques, it can have the flavor of a striploin and the texture of a tenderloin. For those who prefer something lighter, Acacia Steakhouse also offers a selection of seafood and chicken dishes—the Miso-glazed
Salmon and the Steamed Chilean Mussels are favorites. The large tree the restaurant was named for stands outside, and adds to the its easygoing and laidback atmosphere. Truly, there are no pretenses here—Acacia Steakhouse is a casual but beautiful place you can enjoy a good piece of steak, one where every cut from the kitchen comes with the f lavor, tenderness and all-around comfort you want from your meat. Z Acacia St., Green Valley Subdivision, Capitol Hills, Cebu City Acacia Steakhouse
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East Meets West Western-influenced Japanese cuisine comes to Cebu in Skillet Japanese Cafe and Bistro, proving there’s more to this gastronomic culture than sushi and ramen. by Carlo Rivera photography Oliver Echevarria
CLOCKWISE FROM TOP LEFT Chicken Pot Pie, Angus Beef Steak, Omelet Rice with Hamburg Steak, Dew Droplet Cake, Detox Salad, Sisig Quesadillas and Spaghetti Pescatore
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oshoku, or Westerninfluenced Japanese cuisine, first emerged over a century ago in the Meiji era, when Japan started to open its doors to foreign influence and trade. This moment is history is a monumental one for the country, which had previously been closed off from the rest of the world, allowing their traditions and culture to thrive. The arrival of foreigners and unfamiliar products had allowed the Japanese to adapt to the changes and modernize their sensibilities.
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The change was especially felt in their cuisine—the international trade introduced new dishes to the country, but as Western ingredients were a harder to come by, cooks had to find substitutes for recipes. Along the way, they tailored these new dishes to suit Japanese tastes, creating a new kind of dining. Young Filipino-Chinese businesswoman Kate Tiffany Yu decided to bring this dining experience to Cebu through Skillet Japanese Cafe and Bistro. She partnered with Japanse gourmet chef Masaki Tsuji, creating a restaurant
that offers classic comfort food with an interesting oriental twist. As an admirer of yoshoku herself, Kate sees creativity come alive as the dishes are brought to the table—in a skillet, of course. There’s no sushi or tempura here—Kate hopes that Skillet’s menu makes people realize that there is more to Japanese cuisine than the regulars. There is, for example, the Omelet Rice with Hamburg Steak, a demi-glace sauce poured on top. The Spaghetti Pescatore, pasta topped with mixed seafood and tomato sauce, is also a crowd-
The Dessert Ramen
pleaser. Of course, if you can, indulge in the perfectly seasoned and seared Angus Beef Steak. Even Filipino dishes are given the yosoku twist—the Sisig Quesadillas are an interesting and fresh way to enjoy the local appetizer. Of course, there’s always room for dessert, and Skillet doesn’t disappoint when it comes to sweet endings. Together with Chef Masaki, Kate created desserts that have been garnering attention for their unique look—the Dew Droplet Cake (popularly known online as the “raindrop cake”) looks more like a paperweight or a shiny marble than a sweet treat. Another interesting fusion dish is the super fun-to-eat Mango Dessert Ramen, which may seem confusing on paper, but comes together for an interesting taste. In the end, yoshoku is a concept that is right at home in today’s world, where cultures come together and influence each other into creating something new but familiar. At Skillet, you get a taste of different sides of the world—and every bite is exemplary. Z Norkis Cyberpark A.S. Fortuna Street, Mandaue City Skillet Bistro Cebu
Skillet Spaghetti Napolitan Japanese Style
Juicy Angus Steak
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Lunch set menu Tteokgalbi, rice, dumpling soup, pancake, kimchi, ice tea.
seoul food CookPub Modern Korean Bistro & Bar is elevating the Korean-Filipino dining experience by Hazel Macuto photography Oliver Echevarria
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ebu’s rise as a culinary destination has created opportunities for locals to get a taste of international cuisines without having to leave the comfort of our tropical island. Korean cuisine, in particular, is something that locals have come to embrace—most of us indulge in some Korean BBQ every once in a while. CookPub Modern Korean Bistro & Bar seeks to set itself apart from the other Korean restaurants in the city by offering a modern take on Korean cuisine, infusing it with
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Filipino flavors. At the helm is Chef Alvin Lee, who had previously been on the staff at Shangri-La’s Mactan Resort & Spa. The roomy interiors complemented by huge glass windows are unlike those of a typical Korean restaurant. Chef Alvin had supervised the decor and styling himself, paying close attention to the details: a vintage telephone and cookbooks on the counter, dainty light bulbs hanging from the ceiling. One wall is covered in caricatures of the restaurant’s staff, with their own personal messages for the guests—a
fun and creative way to show their dedication to thoughtful service. Relaxing and inviting music plays throughout your meal—it was so good that I wanted a copy of the songs. Photos of the dishes are on the menu, creating a visual process for choosing your order. The fullness of savory flavors, the authentic high-quality ingredients and the generous servings are just some of the factors that made everything served at CookPub commendable. The extremely cheesy Tteokbokki, a spicy Korean rice cake topped with oozing
mozzarella cheese, is a definite favorite. The huge pot of Eomuk Jang, Korean fish cake topped with one whole crab, and the Japchae, sweet and savory stir-fried glass noodles, are both fantastic picks as well. You wouldn’t want to miss out on the KF Sisig either—it brings some oriental flavor to the Filipino appetizer. We washed everything down with their calamansi juice selection. Curious about the drink, I had opted for the red calamansi juice. Restaurant manager Belle Tabique explained that the drink had originally been her mother’s recipe,
its red color coming from the sweet potato tops that are mixed with the drink. The drink’s healthy aspect doesn’t just come from the calamansi’s vitamin C, but from the sweet potato as well, which is a good source of iron. When we thought the gastronomic feast was over, Chef Alvin brought out a special dessert called Hot Cookie and Ice Cream. The cookie at the bottom is layered with a scoop of ice cream, and topped with sweetened fruits and confectionery sugar, all served in a very cute cauldron. The bistro and bar is open until 4:00 AM, giving their customers
more time to unwind with their beer selection and Gran Tierra wine. According to Chef Alvin, good food and good drinks are CookPub’s way to elevate the Cebuano dining experience. It’s certainly given us a new appreciation for Korean food, and we can’t wait for our second visit to discover more ways to bring Korean and Filipino cultures together. Z
Island Central Mall MEPZ Ecozone, Lapu-Lapu City CookPub - Modern Korean Bistro and Bar
THIS PAGE CLOCKWISE FROM TOP LEFT Spicy pork with side-dish; red calamsi juice; KFC and mango sandwich
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CELEBRATORS The coming holiday season sure is a perfect time to gather some friends and relatives for a festive and fun dinner party. But before the joy and revelry, Zee Lifestyle talks with some personalities to share tips on how to successfully throw life’s greatest celebrations.
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Second to Huang With 17 years and many successful celebrations under her belt, Debbie Huang talks about how she got into the business of granting Simple Wishes. by Gia Mayola photography John Ong makeup Eunice Enrera
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n the outside, the building that houses the Simple Wishes shop seems like any other industrial building. Its insides are filled to the brim with decor, boxes, glassware and other table accessories, and freshly delivered flowers. It’s busy, with the staff running around to check the stocks. We’re guided up to the second floor, which is the shop’s showroom—at least I thought it was the showroom. Turns out, this is where Debbie Huang lives. “Welcome to my humble abode,” she laughs as she ushers us in. Her home is modern and stylish—the walls are a chic gray, the furniture a mix of wood and steel, with bursts of teal and yellow that add color and character to the space. Everything looks like it was put there carefully, so carefully that I wouldn’t have thought it was an actual home had she not told us. Debbie is the woman behind Simple Wishes, one of the pioneering firms in Cebu that offer event styling services. She’s been in the business for 17 years now, catering to different customers and providing only the best service she can offer. She shares that her children are her main source of inspiration for why she became an event stylist. “It started when they were small. There weren’t a lot of options for us back then,” she recalls about the times she had to prepare for birthdays and celebrations. “When I travel, I would bring back everything from paper plates to party hats to balloons, and save them all up for their birthdays. It was from planning
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my children’s parties that my friends started to see my work, and in turn I saw my untapped potential. Through that, I started organizing events from children’s birthday parties to wedding. Through the support of family and friends alike, I was able to build a career out of my passion.” Running an event styling firm does not come easy, but Debbie loves her job and the challenges that come with it. “I work long hours, have to meet countless deadlines, and am on call 24/7,” she says. “This is the career I chose to love, and that I thrive in.” Seventeen years is a long time to dedicate to an industry, but Debbie shares it’s all thanks to her clients. “Some of them have become like family to us. We’ve been with them from their courtship stage to their wedding day, and from their children’s christening to birthdays,” she shares. “It feels really special to be a part of every milestone. We’re happy to help make every event more special to the best of our abilities.” Having been doing this for a while, I’d imagine it was a challenge to constantly come up with fresh ideas for the clients. “Taking the time to get to know your clients
and hearing out what they want and need for their event is crucial in creating variety,” Debbie says. “Without knowing your client, it would be difficult to suggest themes or ideas to them. Getting to know their likes and dislikes really helps in making each event unique. We always want to do something different and push the limits of our capabilities. Every event should be a showcase of our creativity. No one wants to attend the same-looking event every time.” Though her hours keeps her busy, she makes sure to dedicate her downtime to her family. “We really love traveling. There are only a few weekends in a year when we’re not busy with events, so whenever this happens we always plan for our next family trip. My kids are all grown up now, and they understand how time-consuming my job can be so we use this time to bond,” she divulges. “I always look forward to time that I can spend with them. My kids always remind me that life is too short to not be enjoyed. Inspiration also comes from everywhere, especially when you’re in a different place. There is so much to see and learn from other cultures.” Z
Debbie’s 10 tips FOR ENTERTAINING AT HOME 1. KNOW YOUR AUDIENCE. It's very important to know what kind of activities or décor a certain group will be more responsive to. 2. Choose a theme. Choosing a theme makes everything so much easier for you; you will be able to put things together more efficiently. 3. Get creative. Use whatever you have at home and get creative. Mixing and matching items gives good results. 4. Add personal touches. Adding personal touches to everything shows that you’ve put a lot of thought for your guests. 5. Include something fresh. Adding fresh greens, flowers, or even fruits to the table will go a long way. 6. Prepare something homemade. Always try to make something fast and healthy that people will enjoy. 7. Don’t forget the pica pica. No matter how much food you have prepared for dinner, people always stay longer when they have something to munch on while they share their stories. 8. Include the 5 senses. Always include the 5 senses when planning any party. Always remember to play appropriate music as soon as they arrive because no one likes a quiet dinner party. Find scented candles and leave them on for 15 minutes before your guests are expected to arrive. 9. Don’t make arrangements too high. A successful gathering entails everyone being able to converse with each other freely. Make sure that you don’t block the person seated across with your décor. 10. Enjoy. At the end of the day, you should know how to enjoy all the work you put in. Let loose, grab yourself a drink, and worry about the mess the morning after!
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In the Details Starting out by designing and conceptualizing her own wedding, Gizelle Faye Sembrano-Bunagan has moved on to creating charming experiences though her styling firm Cuckoo Cloud Concepts. by Carlo Rivera photography John Ong locale Delice Recipe
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ven before the photo shoot, I’d already heard of Gizelle Faye Sembrano-Bunagan—she was one of the founders of Cebu Fashion Bloggers, and has been getting some sense of renown for her styling firm Cuckoo Cloud Concepts, which is behind many charming, stylized sets and events in the city today. “It started with planning my own wedding in 2012,” Gizelle recalled. “I was just researching online for concepts for my own engagement session and wedding day decor.” She soon got compliments and inquiries for the set-up she created, and discovered the opportunity to be in the creative industry. “With my utter dissatisfaction over my nine-tofive job, I decided to take the leap. I resigned in October 2012.” She hasn’t looked back since. The decision may have seemed crazy to some, but Gizelle was happily content to be cuckoo— Cuckoo Cloud Concepts, that is. Now, she specializes in charming and contemporary styling for events and photoshoots, all of which Gizelle says is sprinkled with love. “We love doing out-of-the-box yet classy and romantic events, especially weddings,” she shares. “And we have a serious passion for flowers and all things quirky.” She shares that she has always been encouraged to create art—in fact, being messy with various art materials was never an issue. Gizelle also has an extreme fascination for books, movies, pop culture, and music, all of which often make their way into her creations.
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Everything in her set-ups is carefully thought out, with consideration to the personalities involved. “That’s why we adore intimate events because it allows us to focus on the little details that make up the big picture,” she shares. “Intimate events allow us to put more personality into each style area.” Although she has an affinity for the bohemian lifestyle, she understands that it’s not for everyone. She does believe, though, that her all her set-ups are lush, romantic and carefree. The table setting she created for Zee Lifestyle, for one, is an example of how she brought her inspirations to life. Since the Philippines doesn’t really have an autumn season, Gizelle brought it here through color, with deeper hues, and organic elements. Fruits, f lowers and candles all came together to create an atmosphere that was relaxed but romantic. Stones decorated with calligraphy served as the custom place cards, completing the look. It’s easy to understand why so many people have enjoyed working with Gizelle—she and her team have creatively spun
together worlds and experiences that capture the imagination, and most importantly, look great on camera. Her skill at putting sets together has even extended beyond the wedding industry, with the team having worked on different editorials. Although she’s gained a considerable following, Gizelle believes in never being complacent. We can hardly imagine her being that though, with her creativity coming through in everything she does. In this case, she’s completely okay with being the girl gone cuckoo. Z Cuckoo Cloud Concepts admin@cuckoocloudconcepts.com www.cuckoocloudconcepts.com
GIZELLE’S TIPS FOR ENTERTAINING AT HOME 1. Determine your set-up theme or concept based on your group of friends’ collective personalities and interests. 2. Pick a color palette and stick to those colors. 3. Try not to be too literal, and instead interpret. For example, when doing a tropical-themed tablescape, don’t go overboard on the pineapples because they’re on trend—just have one pineapple element. 4. Customize the details that make your friends feel special, like custom napkin holders or place cards. 5. Make sure your centerpieces are low enough (or high enough) for conversation to flow through the other side of the table. Get-togethers are supposed to be about the conversation, with the decor being the backdrop. OC TOBER 2017 zeelife s tylecebu.com
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Best Laid Plans Creative, calm and an incredible sense of organization, Snoogie Reynes Mata has spent the last 14 years creating dreamy, picture-perfect weddings. by Adrian Bacolod Diongzon photography Ezekiel Sullano makeup Raisa Bercede hair Shyra Qyumby
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t was one of the last few moments before a wedding would start, and there were no church decors and flowers. The bride was throwing suspicious looks from inside her bridal car, knowing from the scene outside that something was wrong. The coordinator explained that the florist, who had been the couple’s choice, had not arrived and was unreachable. The situation was unfortunate, and the beautiful but anxious bride was willing to walk down the aisle without the embellishments, but the wedding planner wouldn’t allow it. She immediately called a reliable supplier to set up an array of daisies, roses and calla lilies on the aisles, finished right on time for the ceremony. The situation is the stuff of nightmares, and only an experience wedding coordinator would have survived it—but after 14 years in the industry, Snoogie Reynes Mata is truly a master of her craft.” “Walking down the aisle with no flowers is unacceptable. As a wedding planner, you really need a backup plan and the gift of foresight,” Snoogie insists. “You have to be on top of everything, monitoring the biggest items down to the smallest details.” This excitement and passion was fueled when she visited a friend at a wedding reception, where she fell in love with how romance and creativity could jive well together. SNOOGIE Wedding and Events started late in 2003, but her big break came in 2004—the much anticipated wedding of Francis Llaban, one of Cebu’s most eligible bachelors, to the beautiful Angel Selma. “It was very challenging for me because it was a really big wedding, and I was
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collaborating with Cebu’s foremost names in event styling—Pinky Chang of Pink Flora and the late interior designer Paul Schroth,” Snoogie recalls. “And can you imagine, at the time I was working alone and was just assisted by our office workers!” These days, most weddings are lavish affairs with prenuptial photo shoots, food and wine tastings, makeup sessions, video collaborations, and nonstop fittings all part of the the package. When asked if weddings can be simple, Snoogie quickly says that many couples start off the planning session by saying exactly that. “I have learned that there is no such thing as a simple wedding, especially when details start coming in, but if a couple is on a budget, they can still have the wedding of their dreams,” she explains, adding that it’s all about finding the right suppliers. “As a wedding coordinator, it is my duty to be part project manager, part troubleshooter, part confidante. Hiring a good wedding coordinator is more like having a good friend helping you out with your wedding preparations, sans the drama.”
Snoogie takes inspiration from clients who have become friends along the way, and has made it her mission to help newlyweds embark on the new chapter in their lives. “It can become very personal because you’re involved every step of the way,” she admits. Most recently, her team had put together the NunezSoco nuptials. “I was very involved. We all know that Glenn Soco is a very successful business man, but the trust he has given me in planning for his wedding was simply amazing and inspiring. Her would just call to ask for advice about certain matters, and he hears you out.” Although Snoogie is also a medical practitioner on the side, she devotes a lot of her time to her clients, making sure to be available when they need her. On the day of the wedding, she is usually on-site, where she can address any minor problems that arise before it turns into a major one. Her charm and calm demeanor has become tools for working in the high-tension industry, where last minute changes and unfortunate surprises are common “All my couples know that the Snoogie touch not only assures
them of perfection—practically obsessive-compulsive attention to the minutest detail—but also that I will accomplish it with true grace under pressure with a genuine smile,” she says proudly. Being relatively lucrative, the wedding industry has lured many newbies to try their hand in the field, but Snoogie makes it a point to never compare herself to others. She believes that she has her own strengths and weaknesses—“I just think that I have to keep on improving my craft, no matter how long I’ve been doing it,” she shares, although she admits that experience is a huge advantage. “But I constantly remind myself not to get too comfortable, because every wedding is always a learning experience.” While love dominates the feeling in this industry, Snoogie confesses that being grateful is a feeling she wants to express to the bride and groom, to her team, and most especially to her suppliers. She adds with a smile, “You really have to build a good relationship with them because in the long run, they will be the ones to help you go the distance.” Z
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With a View
Sitting on one of the best locations in Amara, James Linsey and Don Servillas’ home brings together modern architecture, classic design elements and traditional Filipino details. by Shari Quimbo photography Ezekiel Sullano
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nce James Linsey opened the oversized wooden double doors that led into his house, it was clear that the star of the morning would actually be the playful doberman that approached us curiously as we walked into the foyer. “I don’t really own this house. It’s actually Atlas’,” James jokes, referring to the dog who was then settling on the living room sofa. James has had Atlas for almost as long as he’s had the house,
which finished construction about three years ago. A retired lawyer from New York City, James decided to settle in the Philippines, where his husband Don Servillas is from. He especially fell in love with this particular piece of land—situated on a slight hill in Lilo-an’s Amara, which looks out to the municipality’s historic lighthouse. “We call it the Parola House because almost every room has a view of the parola,” James shares, using the local term for lighthouse.
The architecture of the house definitely takes advantage of the vista—the main living rooms are positioned towards the lighthouse, with large picture windows that frame the structure as a sort of living art piece. The couple had worked with architect Jun Ruaya, although James had specifically wanted to take inspiration from Horace Gifford’s work on Fire Island, a small stretch of land off the coast of Long Island that had garnered popularity as a gay
A vertical garden on a row of bamboo, plant boxes with lush greenery, and earth tones in the finishing and furniture create an almost seamless transition from the roof deck into the beautiful view of the lighthouse.
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vacation destination in past decades. “The Architecture of Seduction,” James says, reading the title of the coffee table book which served as the moodboard for the house’s design. Wooden elements, textured details and streamlined shapes cover the inside pages of the book. These features found their way into the Parola House in the square spaces of the layout, the high ceilings, linear details and the aforementioned scenic windows. “We really wanted a more American and modern style when it came to the architecture,” James explains. He adds that the high ceilings were particularly important to allow better ventilation and take advantage of the cool ocean breeze. “Most days, I don’t even have to turn the air conditioning on,” he says. A feeling of spaciousness is certainly felt upon entering the house—the two-storey foyer feels even larger with sparse furnishings, a large staircase,
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vertical window detailing, and drop pendant chandeliers hanging from the ceiling. A small indoor garden is tucked beneath the stairs, while across it a wide white wall is punctuated with a large Sio Montera painting and a Barcelona chair sitting beneath it.
“We call it the Parola House, because almost every room has a view of the parola.” -James Linsey
Sliding glass doors lead to the den which holds a sitting area and entertainment center, and offers a view of Amara’s sprawling grounds and the sea beyond. Further into the house is the open floorplan of the living, dining and kitchen areas,
each tucked into their own nooks. With its sleek gray counters and modern appliances (“I know—so American!” James laughs when I point to the dishwasher), the kitchen gets a visual boost with the patterned backsplash. “Those tiles were made for us in Morocco, and had to be shipped to New York and then shipped here in balikbayan boxes,” James relates with a laugh. A similar challenge came when they had the Mies van der Rohe daybed shipped from Hong Kong, along with the Barcelona chair. “There was some delay in customs,” James shrugs. The rest of the furnishings were locally sourced, with James and Don working closely with Murillo for many of the pieces. “Their pieces are so good.” Finding that balance of modern design and traditional Filipino elements was important to the couple in conceptualizing their home’s interiors, which James and Don had put together themselves.
THIS SPREAD FROM LEFT “It’s the big white house in the corner. You can’t miss it,” James says as directions to lead to his house. Truly, the white is striking against the greens and blues of its backgrounds, while strategically placed windows bring more natural light into the home; James deliberately made the pool longer so he could do laps, although he admits that most of the time Atlas is the one doing the swimming; A Mies van der Rohe daybed serves as a highlight to the living area, while also acting as a partition to the kitchen and dining areas.
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The dining table, for example, is made from one piece of Ironwood, shipped all the way from Surigao. “It’s Don’s hometown,” he adds. The traditional design technique continues at the roof deck, whose walls are lined with woven panels. “These guys came in with all the materials, and they just
New York, and he laughs. “It’s so rare for people to have roof decks here,” James states. With a view like this, it seems all too appropriate. In my opinion, though, the best room to admire the view is the master suite. Occupying the southeast corner of the house, the bedroom offers 180-degree views
“It’s all very functional. We wanted rooms that we would really use.” -James Linsey wove it right here on the spot,” he relates. “I really liked the pattern, I felt it was very native.” The roof deck is one of James’ favorite areas of the house. The third floor sanctuary that looks out to the lighthouse and its grounds features vertical gardens, and has a bar and dining area. I tell him it’s all very
of the Mactan Channel and the lighthouse. The bed faces east, allowing its occupants to enjoy the early morning sun. “At around 5 or 6 in the morning, the view from here is just beautiful,” James shares. Through a walk-in closet is the master bathroom, which certainly feels like the best corner
to relax in. A window runs along the length of an entire wall, while sitting next to it is a marble bathtub. “It’s from China, and it’s carved from a single block of Carrara marble,” James shares. The slate gray walls are decorated with capiz-framed mirrors and a ceiling lamp from Murillo. James’ enthusiasm as he shows us around the house is palpable, and who could blame him? The home that he and Don have built for themselves is chic and comfortable, bringing together remarkable design elements while maximizing some of the best views in the area. “I hardly go into the city,” James admits, adding that he flies back and forth between New York City and Cebu. “I fly there usually about twice a year, maybe in the summer, but probably eight months of the year, I’ll be here.”
THIS SPREAD FROM LEFT The den is one of the few rooms that don’t face the lighthouse, but its view of the ocean is just as stunning. To counter the bright green of the foliage outside, the room has more earthy, masculine tones; There’s a visually interesting play of lines in the foyer, staircase and second floor hallway—the tall windows, balustrades and the Murillo lamps all complement each other to make the room feel roomier than it already is.
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“It’s all very functional,” James continues to describe the house. “We wanted rooms that we would really use.” Perhaps that’s really what gives this house its appeal—although the details and fixings are thoughtful and luxurious, it still feels lived in and relaxed. Nothing in the space is there simply for show, and its habitability is something that will continue to draw guests and its residents—Atlas included—in. Z THIS SPREAD CLOCKWISE FROM TOP LEFT The dining room is grounded by a large ironwood table that was shipped from Mindanao, with bright red dining chairs that add a pop of color to the space. “It’s from Mandaue Foam,” James confesses with a grin. “It just worked so well with the table, so we decided to get it.”; With 180-degree views of the outside, the master’s bedroom is definitely one of the most breathtaking rooms in the house. The furnishings are kept simple, so as to not compete with the vistas; Definitely a decadent touch, the bathtub is carved from a single piece of Carrera marble and shipped from China. It pays off though—it’s the ultimate place to unwind; The tile for the backsplashes were shipped from Morocco, while the appliances are all European.
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Bai THE WAY With more than 600 rooms and eight dining establishments, Bai Hotel has plenty to offer Cebu’s locals and residents that make it a formidable addition to the hotel scene. We find what truly sets them apart, though, is Angelli Lua-Domingo’s vision—bringing the local southern hospitality to a global standard, and being feeling proud and privileged to be a homegrown brand. by Shari Quimbo photography Nath Ybañez stylist Vanessa East makeup Janice Barillo, Denise Bassler and Jingle Raagas hair Gail Nash, Alvin Viña, Janjan Gomez and Olga Mae Tagayong production assistant Gia Mayola
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t was practically inevitable that the buzz around Bai Hotel started long before anyone had even set foot through their doors. After all, with its ubiquitous location on a major corner of the North Reclamation Area, its development was something most Cebuanos witnessed daily on their morning commutes. As it continued to rise on the Mandaue City skyline, its facade taking on the unique lines of its contemporary design, it was clear that this was going to bring something new (and big!) to the Cebu hospitality scene. “I imagine people assumed we would be building a budget business hotel, because this is the offering we first put forward with the Iloilo Business Hotel,” president
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Angelli Suzanne Lua-Domingo says, referring to the family’s other venture in hospitality. “But we decided to keep the details of our Cebu offering a secret, and open with a surprisingly new concept that would really stand out in Cebu.” Having overseen the hotel’s growth from its conceptualization to the current operations, Angelli is the president of the Bai Hotel brand and one of the scions of the decidedly private family behind a reputed Cebuano brand. Branching out into hotels may be something new for the company, but Angelli feels that she had been, in some way, preparing for it her whole life. “I took up Hotel and Restaurant Management in University of San Carlos, so I have some educational and practical experience in this
field,” she shares. “In fact, I interned at Marriott for a short stint, and gained a great deal of hands-on experience. Plus, I always try to gather as much information as I can from the different hotels we stay at when we travel.” “I had always wanted to open a small boutique hotel when I finished school. I would save photos of hotels and restaurants for inspiration,” Angelli continues. The family’s property in North Reclamation Area was a great place to turn that dream into a reality, but she later realized that it was time to dream a little bigger. “The property was more suited for a larger project and offered us a wider canvas to build.” There’s something that’s certainly impressive about Bai Hotel’s final iteration. Created by the
With its beautiful and elegant decorative elements, the Bai Hotel lobby is a grand but inviting welcome that gives guests a hint of the world-class service to be experienced inside. A U G -S E P 2 0 1 7 z e e l i f e s t y l e c e b u . c o m
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THIS SPREAD CLOCKWISE FROM TOP LEFT Chef James Haight is at the helm in Marble & Grain, the hotel’s fine dining outlet; At the Japanese restaurant UME is Chef Shoichi Unuki, where he whips up traditional dishes with a contemporary twist, such as Wakadori Teriyaki pictured here; Angelli oversaw a lot of the details that went into Bai Hotel's design, believing that eveyrthing counts in the big picture. Here she enjoys a quiet moment in the Lobby Lounge 2's mosaic walls, with the hotel's signature lemongrass welcome drink; Marble & Grain is one of the first restaurants in Cebu that serves venison, and Chef Jaimes serves it pan-seared with aged whiskey cream sauce. It’s served alongside red wine and the Ice Lemon, a signature drink with champagne, calamansi juice and Galliano; “We’re all equal,” General Manager Alfred Reyes gives as the reason why he chose to wear the uniform in his portrait. He also chose the venue—the accent wall leading to Cafe Bai.
Singapore-based architectural firm A+P Group, lead by Head Architect Liew S. Shoon, the 23-storey L-shaped building features perforated metal panels and columns over glass in an amalgamation of sorts between brutalist and art deco architecture. “We wanted a facade with more glass than traditional hotels, to have more of the abundant sunlight we are blessed with here in Cebu, and a color scheme that would stand the test of time,” Angelli shares. Sustainability is also something that was taken into consideration for the hotel’s design. “We are the first hotel outside Metro Manila that goes green,” explains Alfred Reyes, the hotel’s General Manager. “Bai Hotel’s building is covered with a glass called a low emission double-glazed panel glass, which saves 30% electricity.” Inside, the lighting is warm and the fittings luxurious—the high ceilings are further emphasized by wooden panels that stretch up five floors, while the marble flooring and grand staircase add a tasteful touch of decadence. “We approached someone local for the interior design,” Angelli says, referring to Stefan Dy. “I felt
that he was really able to capture the bright and classic feel we needed for the large spaces on one hand, and putting together a cozy guest room experience on the other.” Bai Hotel’s is example of understated luxury, with relatively simple design elements coming
“It’s a homegrown offering. We value this deeply because we share a certain connection and pride to be serving our fellow Cebuanos.” - Angelli Lua-Domingo together in a truly sophisticated space. “The luxury you feel actually originates more from our approach to the fine details. Instead of buying expensive European furniture or lighting, we actually sourced most of our furniture locally in Cebu, and we implemented a lot of cost-saving measures,” Angelli explains. “We use
natural air cooling in the hallways, water conservation sinks and toilets, along with other eco-friendly technologies.” The decision to include local touches to the experience is something deliberate—Angelli and the rest of the Bai Hotel team believe that celebrating the Cebuano heritage is something that will set it apart from everyone else in the market. Here, the staff greets guests with a warm “maayong buntag!” (good morning in the local dialect), and a hand over their heart. “It’s a homegrown offering. We value this deeply because we share a certain connection and pride to be serving our fellow Cebuanos,” she shares. “The name itself is even a local term of endearment.” Helping Bai Hotel offer the best possible brand of Cebuano hospitality is Alfred, the hotel’s VicePresident for Operations and General Manager. With international chains such as the Four Seasons, the Hiton, Linden Suites and more under his belt, Alfred’s illustrious career in hospitality had begun at the Cebu Plaza Hotel in 1988. Now back home after stints in Manila and abroad, he believes that Bai Hotel’s opening is a momentous one for the local industry. “Bai Hotel will be the first hotel in the Philippines that is opened by a Filipino and has more than 600 rooms. In Metro Manila and most parts of Luzon, only expats are selected to open such a big property,” he reveals. “We’ve evolved from traditional customers to more dynamic and demanding travelers,” Alfred explains about the changes in the hotel OC TOBER 2017 zeelife s tylecebu.com
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FROM LEFT Mid-century modern furniture shapes, exposed beams and industrial-inspired lighting gives Wall Street Cafe a decidedly urban look. With a menu featuring coffee, pastries and their own variation of Butterbeer, it’s a stylish space to get your caffeine fix; Geometry comes into play in the Lobby Lounge, with custom-made polygonal lighting echoing the tiles in the bar area.
industry since he first started almost 30 years ago. Having come aboard the project in the early days, he was very involved in training the team to develop Bai Hotel’s signature brand of service. “Opening a hotel is never easy. It is a given fact that there are always birth pains. During a soft opening, there will be still be glitches, and adjustments have to be made. There is always something that will need improvement. It is also important that the staff are open to suggestions in improving the hotel system and practices to provide the best customer service.” Angelli reiterates the importance the staff plays in the hotel’s success. “Our customer is our number one priority and we value them deeply, so to ensure a pleasant stay with us, we must be committed to the highest levels of quality and service. That service begins with our people,” she says. “All members of the Bai Hotel staff undergo a rigorous training program to know
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the ins and outs of our hotel, and to be prepared to attend to our guests’ every need. We also periodically hold special training seminars to further their improvement and build up new skills. I feel you will find our staff to be one of the most attentive in the industry.” Bai Hotel’s quality of service and amenities is further cemented by their partnership with Worldhotels, a group of independent hotels around the world. “It’s a tremendous partnership for us. They share our dedication to detail and commitment to customer satisfaction, and they also share a strong desire to bring Cebu to the world stage,” Angelli shares. “Worldhotels recently partnered with Associated Luxury Hotels International, a big player in the MICE (Meetings, Incentives, Conferences and Exhibitions) market. They put together meetings and events for specialty hotels and further expanded our reach,” she continues.
Besides opening up many doors for Bai Hotel in the international market, Worldhotels also helps them bring their offerings to a world-class level. “Their stringent quality policies helped us elevate our own standards and provide a first-class experience to our guests.” More than just elevating Cebuano service to a world-class level, though, Bai Hotel also hopes to help more locals break into the hospitality industry. “We will be the first hotel that hires new graduates, who we will be providing enhanced training in their specializations and emphasize the art of hospitality,” says Alfred. “We will give them opportunities for career advancements.” Of course, the strict standard of service and the international connections isn’t the only thing that Bai Hotel has to offer. With a choice of Deluxe, Premier and Executive , guests are treated to spacious rooms
with thoughtful design elements and amenities—floor-to-ceiling windows that offer views of either the Mactan Channel or the city and the mountains beyond it. The bathrooms are decked with products from luxury hotel toiletry brand Anaïs Starck, and decorated with dark tiles and gilded wall details that reinforce the decadent feel. Besides the usual creature comforts, Bai Hotel offers a unique but helpful feature in their hotel rooms. “The mini bar has always been a challenge in hotels. Before guests check out, it is routine to check the mini bar if there are any food or drinks that were consumed—and that takes time, which means the guest will have to wait,” Alfred shares. “In Bai, we provide refrigerators that the guests can stock themselves. The hotel has a Travel Shop with prices similar to any convenience store.”
With consideration for conferences, meetings and vents that the hotel will soon host, there are 12 function rooms and ballrooms, with the Lapu-Lapu Grand Ballroom. The spacious gym will be furnished with state-of-the-art equipment and intricate mosaic tile detailing in the locker rooms and wash areas, while an in-house The Spa at Cebu will cater to guests’ pampering needs. “We also have serviced offices, which no other hotels provide,” adds Alfred. Probably one of the hotel’s most defining features, though, is the pool on the 21st f loor. Spanning a good portion of the wing’s length, the lap pool looks out onto the city below. “We understand that having a pool as a guest amenity is a must for a hotel this size, but we knew early on that we wanted to make it a signature piece,” Angelli shares. “Our pool certainly takes some design cues from the Marina
Bay Sands in Singapore, but once you are in it, sipping on a mango shake while looking out onto the mountains, you will feel that it is a place all its own.” The sweeping views on both sides gives the pool-side experience an interesting visual twist, while woven outdoor furniture, wooden plank flooring and accent walls covered in mosaic tiles give it a look that’s coherent with the rest of the hotel. There’s also the Pool Bar, one of the hotel’s eight dining outlets. “That’s right,” Angelli says with a laugh. “When you come to Bai Hotel, I recommend you come on an empty stomach, because with eight restaurants, there is no excuse for you to leave hungry. Honestly, Bai Hotel will cater to many different travelers, local and abroad, and those tastes vary greatly. We tried our best to offer as many cuisine choices as we could.” OC TOBER 2017 zeelife s tylecebu.com
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THIS SPREAD FROM LEFT From its lofty position on the 21st floor, the pool offers sweeping views of the cityscape below. The deeper color palette of the floors and woven furniture seem to be a sharp contrast to the blues of the pool and sky; Whatever room you happen to be staying in, they are decadently appointed with plush bedding, large windows and accent walls that add texture to the spaces. Executive rooms, such as this one, offer the additional amenity of a butler on call to answer to any needs.
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Bai Hotel will have two Lobby Lounges, offering their signature lemongrass welcome drink and refreshments, and an Executive Club Lounge on the 22nd floor that will exclusively cater to guests on the Executive floors. The impressive 400-seat Cafe Bai features an extensive buffet with international selections—early favorites in the selection are the cold cuts and cheese section, the pasta station, and the zesty Lemon Tart for dessert. Taking cues from New York City’s industrial urban vibe is Wall Street Cafe + Bar, which Angelli shares will soon be offering Bai Butterbeer, something the city’s Potterheads will definitely appreciate. For sushi cravings, Chef Shoichi Onuki creates delicious Japanese favorites at UME Japanese Cuisine, which also has various types of sake available. Those who want to indulge can score a table at Marble + Grain Steakhouse. Here Chef Jaimes Van Haght serves dry aged steaks, and other indulgent entrees like the Grilled Ostrich Steak, Chilean Sea Bass, French Barbary Duck Leg Confit, among others. Although still currently under works, Bai Hotel will be opening Twilight Roofdeck Lounge + Bar by the end of the year. Offering high quality cuisine and artisanal cocktails on the hotel’s 23rd f loor, the establishment will be one of the most exclusive in the city—admission is members-only, with reasonable annual fees that
will be on the market soon. With so many to offer Cebu’s residents and visitors, Bai Hotel is one that’s a handful to handle, but Angelli is up for the challenge. “Working with my dad in our family business, I learned the importance of providing several different offerings to keep customers engaged,” she admits. “With Bai Hotel, we have several guest room offerings and restaurants, each with their own unique touches.”
rising tide raises all boats, as the saying goes.” If all goes well, Angelli continues, Bai Hotel might only be the beginning. “We are eyeing expansions in other islands as well. Our goal is to build a global brand, and we are looking into adding multiple cityscape and beachfront hotel openings to our portfolio,” she says, although she admits that might not be imminent. “We definitely have our hands full with this initial
“Cebu is a fast-growing tourism destination, and we are very fortunate to be placed in the center of much of that growth. I predict this area will only further grow in popularity, and more and more players will be opening up their doors—and I think that’s great! A rising tide raises all boats, as the saying goes.” -Angelli Lua-Domingo Scheduled for a grand opening in January 10, in time for the Sinulog festivities, Bai Hotel is a unique and proudly homegrown addition to the hospitality industry at a time, Angelli feels, is ripe. “Cebu is a fast-growing tourism destination, and we are very fortunate to be placed in the center of much of that growth. I predict this area will only further grow in popularity, and more and more players will be opening up their doors—and I think that’s great! A
project. Maybe ask me again after I get a year under my belt, and I will have a clearer picture of where we’re going.” In the meantime, it seems, Angelli and her team is going towards a renewed landscape of hospitality in the city, where luxury is found in the Cebuano elements as much as they are in world-class brands. And with all it has to offer—and people finally being able to walk through their doors—the buzz surrounding Bai Hotel won’t be stopping anytime soon. Z OC TOBER 2017 zeelife s tylecebu.com
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On Pointe These girls are dancing their way to the top with their chins held high. After a recent ballet competition in Hong Kong, they’re training as hard as ever. They show us what it’s like to be in tutus, and talk about what keeps them on their toes. by Gia Mayola photography John Ong
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train the girls individually to show their personalities,” says Nicolas Pacaña as we sit down on one of the benches at Balletcenter in Ayala Center Cebu. Near the large mirror and ballet barres, the girls in question are having their portraits taken, dressed up in the colorful costumes that they’d worn for the recent competition in Hong Kong this year. I have enough time to take in that the studio hasn’t changed much since the last time I was here, dancing on the tips of my toes and dressed in leotards and stockings when I was a child. It’s been years since then, but even now, the nostalgia greets me like an old friend. “It’s nice to watch them together, but I tend to focus on their individual artistry so when they dance, they won’t be the same. So that they’re unique,” adds Tito Nico, as the girls fondly call him. He’s smiling widely as he watches them, pausing a bit before he calls out to one of them and directing her to “Lift your chin, smile, beautiful! That’s it!” He has a twinkle in his eye that shows how much pride he takes in them. Nico is an internationally recognized premier danseur and choreographer. He assumed the directorship of Balletcenter in August 2006 with Gregory Aaron. Nico is known over the world for
his interpretations of the lead roles in classics like Romeo and Juliet, Giselle, Sleeping Beauty, Coppelia, and The Nutcracker. He’s also been in neo-classical and contemporary work, having collaborated with many of the world’s finest choreographers as premier danseur of The Honolulu City Ballet, the Boston Ballet and the Atlanta Ballet. Balletcenter has been the focal point for classical and contemporary dance in the Visayas for over 60 years since it was founded in 1951 by Fe Sala Villarica. A pioneer and visionary, she is responsible for decades of dance instruction, education and performance opportunities for countless numbers of communities across Visayas and Mindanao. Nico has a lot of responsibility on his plate, but he’s very dedicated to getting only the best results from the girls while ensuring their happiness. “In order for them to be motivated, I give them a lot of compliments,” he says. “I am positive that I will be able to work with them well, because your body’s different everyday. I strive for consistency. I help them as far as I can for them to reach their goal.” “Be patient. It’s going to take time,” he continues. “Be optimistic.” With a trainer like Nico, it’s not hard to recognize just how far these girls will go under his guidance. OC TOBER 2017 zeelife s tylecebu.com
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VEIA LAMPERT, 11 “We don’t really have off days,” Veia starts, “but if we do, I like to just stay with my family. We usually make pizza together or eat ice cream, or go swimming. My mom’s really good at cooking so we stay at home, and she cooks.” Her hard work really paid off at the competition in Hong Kong, with her renditions of Harliquenade and La Esmeralda. As the competitor who won a full scholarship to the School of Cadence Ballet in Toronto, Canada, Veia is incredibly disciplined, and I had to ask her what she’s given up for her craft so far. “Milk tea is my guilty pleasure,” she admits sheepishly. “It’s very hard to give it up because I have a sweet tooth. I love sweet drinks.” Having been doing ballet since she was three years old, she’s taken to heart the ideas of hard work, dedication and passion for the art—but she believes it’s important to know your limits. “If you’re in pain or you’re tired, don’t force it,” she advises. “Do the best that you can. It’s better to be safe than sorry.”
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ARABELLA ARQUILLANO, 14 “My diet’s not that strict,” Arabella shares with me when I take her aside to ask a few questions. “I do my own leg workout at home, so it’s not really a big deal, just as along as I maintain and I’m careful of what I eat.” She talks about the bold bright red dress she wore to the recent Canaan Dance International Ballet competition in Hong Kong, where she was one of the five girls who represented Balletcenter. “Out of the five of us, I was the only one wearing a dress. They were all wearing tutus,” she says with a laugh. “I love it. It’s easier for me to carry. I play a hunter, and I even have my own bow as a prop. It makes me feel like I can get in character.” Arabella started ballet when she was just two years old. She shares that from the very first day, she knew
that she knew that she wanted to be a ballerina. “I fell in love with it,” she says. “Ballet is my heart and soul.” On her off days, she admits that she’s more of a homebody. “I prefer to stay at home and watch movies, specifically action movies. And I dance at home, too.” Even on her off days? “Yes, even on my off days,” she affirms. At an early age, she learned about discipline and making sacrifices, commitment, hard work and determination through ballet. The craft had also opened her up to pain, disappointment and failure. “Stay positive,” Arabella smiles when I ask her what advice she can give to girls her age who want to pursue the craft of ballet. “Keep your head up, because you never know what’s going to happen.”
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TAKIRA MCCABE, 12 “I used to do piano for five years. I gave it up for ballet,” Takira shares, explaining that ballet was her “true passion.” Her dedication is obvious— she shares that in the beginning she was less f lexible than the other girls. “Never give up. I kept trying, and here I am,” she giggles. Takira was a semi-finalist at the Star of Canaan Dance International Ballet competition, showing her skills by dancing Harliquenade and Ganzatti. She shares that she started ballet because she saw older kids doing it. “I thought it looked fun,” she adds. “And I never stopped dancing because it’s my favorite thing to do, and I can’t imagine a life without dance.” Other than ballet, Takira mostly concentrates on schoolwork. “I usually do my homework or projects in school while waiting for my car, or like in the car,” Takira laughs. “I can manage the stuff I need to do. Veia’s school doesn’t them homework though—she’s lucky.” And on her days off? “Sometimes I go with my mom and we watch movies,” she shares. “But I usually just stay at home.” Lastly, I ask her about advice she could give to girls her age, and she answers firmly, “Just do whatever you want. Don’t care what others say, and you’ll always be able to do it.”
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JUDITH OLIVIA PO, 15 “I’m homeschooled for ballet,” Judith replies after I ask about her daily life. “So I wake up and eat breakfast, do my work, and then I would have class from 12 to 2. After that, I would go home or stay here, depending on my schedule, then I’ll have class in the evening.” Her focus is admirable— Judith shares that she doesn’t really have any hobbies aside from ballet. “When I have off days, it’s really boring. I can’t really imagine life without ballet,” she shares. “I started ballet because there were few activities for kids at the time, and my
mom wanted something for me to do. But the moment I started dancing, I knew I wanted to become a ballerina.” The dedication and passion has paid off. She made it to the semifinals in the Hong Kong competition with her renditions of Giselle and La Esmeralda. Judith shares that dancing is something that she loves— “always have and always will,” she emphasizes. With plans on continuing her career as a ballerina, she’s had to give up a few things. “Oh yes, there are,” she laughs. “I love sweets. My mom feels
bad that I can’t enjoy them like a normal kid can. It’s hard for me, but I’m trying. Carbs, too. I can have just enough so that I have the energy to dance, because if I don’t eat enough, you get faint and you can’t get to dance properly.” As the oldest girl in the group, Judith can be a bit of an older sister figure, and she offers advice for everyone who wants to pursue the same craft. “Never give up. Always strive to be the best. Always think you’re the best, or you’re not gonna get far,” she says with conviction. “Think big.”
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FA SHION
The Jet Set In Beyond Borders, the graduation collection from the students of Fashion Institute of Design and Arts, the world’s fashion capitals take centerstage. From origami-inspired skirt details to an homage of Parisian style, it’s all about getting ready for truly fashionable journey. photography Joseph Ong stylist Edward James Castro model Katrina, Bianca, Maria and Khristine of M.A.C. locale Fashion Institute of Design and Arts
UPTOWN/DOWNTOWN by Lisle Wadingan
It’s all about New York City in Lisle’s line. “It is a take of my own personal experience with the city—a city so diverse, vibrant and dynamic,” Lisle shares. “I played up the basic silhouettes with asymmetrical tailoring, oversized collars, dramatic cuffs, voluminous sleeves, and a dash of playful f lounces for some retro undertones."
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NOODLE
by Yoko Sato “Inspiration struck me at the most random time. I was on vacation in Tokyo and was having ramen noodles—and I thought to myself, ‘clothes inspired by noodles!’” Yoko recalls. With Japanese silk, cotton and satin as the main materials, Noodle hopes to highlight Japanese artistry. “I decided to have an amalgam of traditional cuts and streamlined forms. I also incorporated kirigami (design using paper cutting) and origami (paper folding).”
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HEROINE
by Ronie Adlawan “The high octane city of New York serves as the backdrop for my collection. I have always looked up to this stylish city for various inspiration, as well as the glamazons who brave the streets dressed to the nines,” says Ronie, adding that she wants to dress strong empowered women. “Sharpness and structure are essentially the qualities that my clothes exude.” OC TOBER 2017 zeelife s tylecebu.com
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ARCANA
by Jonas Labastida Naming the collection for the mysterious and the dark, Jonas took inspiration from Milan and its storied history, as well as the play of light and shadow. “My collection is a manifestation of glamorous arcane apparitions in deep shades, dramatic plumes and sheer texture. My clothes are sexy without baring excess f lesh, at the same time mysterious without being daunting.�
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RADIANCE
by Bianca Willemsen With its dreamy landscapes, Paris is the setting for Bianca’s modern fairy tale. “I went for classic silhouettes in basic colors, but incorporated romantic details through dainty appliques and beading,” she shares, going for simple but chic femininity. “I want the women who wear my clothes to feel like they’re princesses in their own love story.” OC TOBER 2017 zeelife s tylecebu.com
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CHECKMATE
by Percie Requiero “My collection is an ode to the great works of fashion houses who have made fashion what it is today, and the city of Paris has and will always remain the cradle of style and couture,” Percie shares. The duality of black and white, light and dark also comes into play in the collection. “I decided to run with that idea and juxtapose different textures, hues and silhouettes.”
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POLYCHROMA
by Killy Tampus
“Not one to shy away from color, I made sure to use every crayon in the box,” says Killy, who created a feminine and romantic collection for her graduation. “The garments are predominated by lace and fine details, because of my penchant for vintage romance. The silhouettes are very feminine and flattering, and the total look has a hint of old world charm but with a contemporary finish." OC TOBER 2017 zeelife s tylecebu.com
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2017 E DITION
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The Floating Pool Villas look straight out onto Siargao Bleu's large swimming pool, probably one of the most impressive in the island. To highlight the beautiful views outside, the room is kept in neutral tones, with natural design elements to tie the look together.
Into the Bleu With its tranquil atmosphere and exceptional design, Siargao Bleu Resort & Spa is the place to be for a quieter sojourn on the island. by Shari Quimbo photography Nath YbaĂąez
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Siargao Bleu's pool is the focal point of the resort, with many of its structures built around it. The Balinese-style architecture is something that truly complements the nature of its surroundings.
M
uch like everyone else I know who’s set foot on the island, I’ve developed an affinity with Siargao since I first discovered it two years ago—an affinity that I barely developed with any other place in the country, though other destinations have been just as beautiful. Maybe it’s the afterglow of riding a wave for the first time, the laid back island
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vibe that permeates through the community, or the incredible range of cuisines on the island as a result of the melting pot of people that have chosen to settle there. Whatever it is, there’s something about Siargao that makes you fall in love at first sight, and never truly get over it. What I did get over, though, was the constant pursuit of the thrill. Although it was a pastime I still held in high regard, surfing wasn’t on my mind during my last
visit to the island. After the frenzy of approaching deadlines and the constant drone that is city life, I was looking forward to truly quiet days— the kind of days that stretch out its hours, spent in secret corners where it’s just you and the sea. There seemed to be no better place to do that than in Siargao Bleu Resort & Spa. Some friends had already previously visited the quiet property, many of whom shared that it was a tranquil spot to enjoy your
island sojourn. “Plus, the pool is just beautiful,” one adds. After the 30-minute drive from the airport, we were led to the open-air lobby where the staff escort you to a seat and hand you a fresh young coconut to enjoy. While waiting for the front desk to get everything in order, I wander off onto the deck to see that the pool was, indeed, beautiful. The sight that greets you once you set foot on Siargao Bleu’s main
property is truly breathtaking—the large swimming pool stretches out to the sea, while Balinese-style villas dot its edges. Lush greenery seem to envelop the structures, while in the distance, a daybed is positioned by the seawall, its sheer canopy billowing in the wind. “The interior and outdoor designs really compliment the crystal clear ocean just outside the resort,” shares Christian Pontoppidan, the resort’s marketing head. He adds
that the concept was created by Bong Deiparine of Primitivo Deiparine Design in San Francisco, who is currently based in Cebu.“It is Balineseinspired, but incorporating elements of Siargao and local artistry.” The homage to Filipino creativity is most evident in the murals featured in the different rooms—painted by local artists, they depict various scenes on the island such as the Cloud 9 Boardwalk or the Magpupungko Tidal Pools. OC TOBER 2017 zeelife s tylecebu.com
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Incorporating local elements was important, as it represents the resort’s identity. “The owner of the resort was born in Siargao—most other resorts are being built by foreign expats or people from Cebu and Manila,” Chris explains. “So Siargao Bleu is a true Siarganon resort.” Of course, one of the main features in Siargao Bleu is the pool, which Chris describes as the “grandest pool on the island,” and the Floating Villas. Each villa enjoys a private veranda that leads straight into the water, and a spacious
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bathroom with a jacuzzi tub (during our visit, the team was slowly converting the traditional porcelain jacuzzis to large stone tubs, each carved from a single piece of solid rock). There are also the Garden de Luxe rooms, in the midst of the resort’s thriving tropical foliage. The rooms in The Terraces are on the second floor, with a long hallway that looks out to the neighborhood’s abundance of natural beauty. “We also have personalized butler service,” Chris continues. “Our butlers, other than tending to every
request, will also accompany you on any activity you go on, be it either surfing or island hopping.” The resort’s staff is eager to help arrange any excursion on the island, but sometimes the best experiences can be had at the resort itself. “Our Spa is the biggest on the island, with the most diverse treatments available and the most highly trained therapists,” Chris shares. Siargao Bleu also has film viewings by the beach on Tuesdays and Thursdays. “The movie nights are something we arrange for our guests who would like to do something other than visit our spa or swim in the pool. It’s also open to paying public guests.” The hotel’s in-house restaurant Karatagan serves some of the best seafood dishes, and a beachside bar is currently in the works. “We strive to provide the best possible facilities and service to our guests,” says Chris. “The Sunset Beach Bar will give our guests the best view of the sunset in Siargao, to be enjoyed while sipping on a delicious fruit shake or a refreshing cocktail.” Doesn’t that sound like the perfect way to spend afternoons on the island? As the day winds down, I find myself settling onto the daybed that I had first eyed when I arrived at Siargao Bleu (and thankfully, you could order a drink from Karagatan for now). With the comforting sound of crashing water, the sky slowly dipping into an orange gradient and the Pacific Ocean bringing a cool breeze to share, it was truly the quiet escape I had envisioned, with an addendum. Here, it was me, the sea and a cocktail. CLOCKWISE FROM TOP LEFT A coconut is chopped and served once guests arrive as a welcome drink, and a sign that enumerates its health benefits show that the drink is more than just refreshing; Many of the rooms feature murals on the walls, all done by local artists and depicting iconic Siargao scenes; The lush greenery gives guests a tropical welcome to the resort, and the architecture is kept minimal to let nature take centerstage.
Let’s Sea It’s almost serendipitous how Felipe de la Cruz and his team opened Karagatan at Siargao Bleu—they had already been on the island for another project, when the opportunity to open the restaurant fell into their laps. “One of my partners called me up and said that we were being offered this space. It was all a bit of a rush,” Felipe recalls with a laugh. A rush might have been an understatement—the team had just over a month to get everything in order, from putting together a menu to instilling a higher standard of service in their staff. It was a challenge, but one that paid off, something that was immediately clear from the first bite. Of course, Felipe is no stranger to the restaurant business, especially dining establishments on tropical islands. He had been part of the team behind Boracay’s Aria Cucina Italiana and Kasbah, two of the most popular eateries on the beach destination. “Siargao now is like Boracay 30 years ago,” Felipe shares. “There’s still a long way to go.” In any case, the team made the shortened timeline work. They brought in Chef Peter Montenayor, from the Prana Restaurant at the Mandala Spa in Boracay, who created a menu that celebrated the island’s fresh seafood, and local sensibilities with very Asian flavors. Named after the Filipino word for ocean, the restaurant is all about focusing on seafood. “There are so many good restaurants in Siargao, but for some reason there are only a few where you can just have good seafood,” Felipe
Siargao Bleu’s restaurant Karagatan brings fresh seafood into the spotlight, infusing it with distinct Asian flavors for a truly delicious gastronomic experience. shares. “So that’s what we wanted to do. We wanted to address that gap.” The Asian Tuna Tartare is tuna slices tossed in a soy dressing, while the Watermelon and Feta Salad juxtaposed the freshness of the fruit with the tanginess of the cheese. The Squid Bulgogi was an interesting take on the Korean staple, with the squid cooked perfectly tender. The star of the table, though, was the Catch of the Day—in this particular case, it was a deep-fried Lapu-Lapu with soy garlic sauce. The sauce complemented the fish’s fresh meat without overpowering it, creating a balance of flavors. Having spent most of his career in Thailand, Chef Peter’s preference for Asian flavors
certainly comes through in every dish, as does his dedication to finding the right ingredient—he checks the fish supply himself to make sure everything that comes in is premium restaurant quality. “We wanted to keep the menu small for now, so I can train the chefs to really master these dishes,” he explains, adding that he would be returning to Boracay afterwards. “But I’ll be back every few months, so I can add something new to the menu and check the chefs’ progress.” Rushed or not, it’s clear that Karagatan is a great addition to Siargao’s already thriving restaurant scene. With food this good, we can’t wait to see what Felipe whips up when his other project comes to fruition.
CLOCKWISE FROM TOP LEFT Asian Tuna Tartare; Watermelon and feta salad; Catch of the day–friied whole lapu-lapu; Karagatan also has a selection of drinks and cocktails. From left here is the Moscow Mule, Cucumber Gin, a traditional Mojito, and the non-alcoholic Watermelon and Fresh Mint Shake
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Siargao Sojourn
Day one
7:00 AM Make the most of your short getaway by taking the earliest flight to Siargao via Cebu Pacific. In just 45 minutes, you’ll be transported from the bustling scene of the Mactan-Cebu International Airport to paradise.
As the many people who have chosen the island as their new home, Siargao is the kind of place you’d love to spend an extended holiday in—but that doesn’t mean you can’t have a quick trip there either. Zee Lifestyle has a quick three-day itinerary that’ll let you experience the best of island.
12:30 PM Rent a motorbike and ride over to Bravo Beach Resort for lunch. Its rustic interiors are matched with delicious Spanish-Mediterranean cuisine. Try the cold cuts (like the Jamon Iberico!) if you want something light, or go ahead and indulge in the Paella Marinera.
3:00 PM Admire Mindanao’s indigenous culture at the Primitivo Art Village. The quaint gallery showcases collections from local artists, most of which are on sale. And it’s not the artwork—there are souvenirs like bags, necklaces and other accessories featuring regional techniques on display too.
9:30 AM The 30-minute drive from the Sayak Airport to General Luna might leave you feeling drained, so grab a light and healthy superbowl from Shaka Siargao. The Bom Dia is the perfect choice to get the day started—with banana, pineapple, mango, acai, mixed berries and fresh coconut, it’ll give you the right energy boost to kickstart your vacation. 6:00 PM Drive into General Luna for a taste of Miguel’s Taqueria y Cerveceria, a street-side haunt that offers Mexican-inspired cuisine. The menu is simple—you have a choice of a burrito and tacos, and a protein of either beef, chicken or fish. Everything’s good, but we highly recommend the seafood variety. Fresh tuna is fried in crunchy batter, and served with homemade salsa.
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Day two 4:00 PM In the late afternoon, the tide rolls back in and once again, the adrenaline seekers head out to surf. If you’re not quite as accomplished on the board just yet, get a crash course with some surf lessons. Most beginners try their luck at Jacking Horse, just around the bend from Cloud Nine. Our advice for getting up on the board: don’t overthink it, and just let go!
7:00 AM Wake up bright and early to hit the open sea! The trio of islets in General Luna—Naked, Daku and Guyam—each have their unique charm, which comes with stretches of white sand beach and sparkling blue waters. Have lunch at one of the cottages in Daku, where local fishermen will offer you a choice of today’s catch. Most resorts offer a hassle-free excursion, with van transfers, boat rentals and lunch included.
Day three
8:00 AM Get your caffeine fix and a hearty breakfast at Pleasure Point Cafe. The charming kubo is decorated with oversized pillows, native mats and interesting artwork for a homey atmosphere, and they serve some of the best coffee on the island. Although they have a selection of bowls and smoothies, a favorite is the Sunny Side Up and Bacon Crepes.
10:00 AM Take the 45-minute drive to the Magpupungko Tidal Pools (your resort should be able to tell you what time low tide is, which is the ideal time to visit the spot) to enjoy the picturesque rock formations and crystal clear water pools. You can have lunch at the many little restaurants in the area—make sure to try the Curacha, or the spinner crab, which fishermen just catch off the coast.
7:00 PM Jumping from island to island and the rigorous surf lesson mean you must have worked up an appetite, and there’s no better place to indulge on the island than at Kermit. The menu is full of delectable dishes, but nothing quite beats their pizzas. Load it up with your choice of toppings, and enjoy the chewy crust, flavorful tomato sauce and melted mozzarella. The restaurant has a strong following, so if you’re really hungry, make sure to book a table in advance!
3:00 PM The scorching heat and the relatively long drive will have you craving a more relaxing afternoon, so head over to the boardwalk at General Luna. Settle in a shaded spot and watch the waves roll in with a refreshing mango shake. Of course, if you’re looking for something even more refreshing, why not just go ahead and take a dip?
7:00 PM As you close off the trip before the flight the next morning, have something hearty for dinner at Barrel Bar. Their burgers are certainly juicy, with delicious sauces, but it’s the grilled chicken that makes it a top pick. Seasoned and cooked to perfection, this is one spot that’ll have you coming back to Siargao for more.
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zee|events Angeline Quinto
Richard Poon
SarmientobecomeJuan Jasmin Ellen Sarmiento and Ralph Juan celebrated their union at the Archdiocesan Shrine of St. Therese of the Child Jesus, followed by an autumn-themed reception at the Grand Convention Center. With color motifs that featured various shades of orange, the party enjoyed performances from singers Erik Santos, Basil Valdez, Angeline Quinto and Richard Poon.
Erik Santos
Basil Valdez
STANDING The couple with Carla and Joel del Prado. Seated June Alegrado, Iris Arcenas, Margie Lhuillier, Mayenne Carmona and Mariquita Yeung
The couple with Archbishop Palma, Monsignor Alesna and Father Brigoli
STANDING Arianna Gajudo, Nicole Li, Trisha Lim. SEATED Rizbelle Ostrea, Kryz Uy and Alyssa Lao
The couple with their parents
The couple with their entourage
The couple with their principal sponsors
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CEBU
KEVIN KWAN IN SHANGRI-LA Shangri-la’s Mactan Resort and Spa hosted an exclusive dinner for Crazy Rich Asians author Kevin Kwan during his recent Cebu visit. Over delicious entrees from Cowrie Cove, guests eagerly asked the writer questions about his recent book Rich People Problems.
Eva Gullas, June Alegrado, Gretchen Choa-Uy, Kevin Kwan, Nelly Egle, Iris Arcenas, Luz San Pedro and Christy Suarez
STANDING Jiji Gullas, Cassandra Cuevas and David Gregory Sangalli. SEATED Aaron Goldberg and Neil San Pedro
Kevin Kwan and Rene Egle
JOEL DEL PRADO’S BIRTHDAY Celebrating his special day, Joel del Prado invited a group of his friends to a special rooftop party atop the MSY Building in Cebu Business Park. While enjoying a view of the city, guests sampled a delicious selection of wine and food from The Pig & Palm.
Elizabeth Go
Joel del Prado, Carlos Yeung and Carla del Prado
Presidential Assistant Michael Dino
Tess Lampert, Mitzi and Charles Lim, Troy and Sheila Uy
Sheila Uy and Marylou Ang
SEATED Yong Larrazabal, Joel and Carla del Prado. SEATED Donna Larrazabal
Chris and Carla Mckowen
Jennifer Villoria
Yiyi, Joel del Prado and Nelly Egle
Ding Rama, Annabelle and Eddie Guttierez, Mariquita Yeung and Michelle Barrera
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zee|events
THE GAME OF THRONES FINALE Marco Polo Plaza Cebu hosted a special screening party for the last episode of Game of Thrones Season 7. The festivities started with a panel discussion, costume contest and performance from the Dreamcatchers.
Carlo Borromeo, Kenneth Ruelan, Paolo Varela, Kat Layno and Shari Quimbo
Jhon Pino and Manna Alcaraz
Costume Contest Winners Antonio Java and Jomie Hospital
Morgan Tornilla, Charlene Virlouvet, Patty Taboada, Kathryn Layno, Cammy Benedicto, Mayan Benedicto, Alex Cruz, Lui Wolff, Erika Gocuan and Antonio Java
Brazzy Valdez, Gabriel Gomez, Benjie Layos, Jomie Hospital, Pami Estalilla, JJ Ang and Chi Qui
Shane Nicole Reseroni, Yumny Mariot and Charlene Virlouvet
Bay Area Takeover 2
Solti Activewear ladies
Cebu Media and Social Media influencers with guest rapper PLo
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SunStar Lifestyle team with Dominic of iStorya
In its success show last year, Ibiza Beach Club brought back its hip hop beach party with another set of international talents. The beach spin-off party, in partnership with event organizer Mr. Ed Roberson, brought celebrated international music artists. The Philippines’ own DJ Short and Gino V also joined the entertainment line-up, along with a tropical fashion show by Solti Activewear.
DJ Noodles
CEBU THE PLAYGROUND BY HAVAIANAS AND AYALA CENTER CEBU
Aimil, Marko, and Andres Sarmiento
Alex Roa, Noa Florendo, Leanne Florendo and mom Lili Florendo
Danessa Onglatco and Jen Martinez
Jacob and Sarrita Pimentel and JP and Cielo VIllegas
Designed by multi-awarded furniture and industrial designer Vito Selma, the playground is a celebration of and inspired by Cebu. Just like how Cebu is a seamless blend of beautiful highlands, stunning beaches and bustling metropolis, The Playground by Havaianas and Ayala Center Cebu evokes this unique characteristic through three distinct and fun play areas. Each section of the playground takes visual inspiration from the best attributes of Cebu.
Vito Selma
Janeen, Jon Erik and Janna Quisumbing
Mita, Roland and Monica Swank
Jojie, E-En, Amaia, Camille, Ana, and Veya Garcia
Toni and Edgie Oca with daughter Vania
Randy and Angel Pages with Xavi, Xandro, Xanti Pages and their friend Levi Expinoza
Charlie, Isabel, and Natalia Velasco, Maitina Borromeo, Mike, Cristina, and Liliana Sasnovski
Trixie and Marco Renggli with Alex and Tyler
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zee|events Sio Montera’s “A State of Introspection” Cebuano abstract expressionist Sio Montera marked the 20th year of his career as an artist with an exhibit entitled A State of Introspection last August 10 at the Qube Gallery in Crossroads. A State of Introspection is his 20th solo exhibit and the artist-professor has indeed come a long way. He is currently based in Taiwan to finish his Doctorate in Creative Industries Design in the National Cheng Kung University, with support from the University of the Philippines’ Doctoral Studies Fund as a tenured faculty of the Fine Arts Program of the University of the Philippines in Cebu.
Dr. Kharen Palencia-Jadloc, Dr. Angeli Dizon-Avarez, and Marin Alvarez
Kenneth and Peggy Leonardo
Nadia Bogdanchikova
Rose Hennessy, Michael Hennessy, and Alice Plaza
Sio Montera
Stephan Zenz
Jude Bacalso, Honey and Joseph Vergara
Prof. J. Karl P. Roque Jr
Kumiko and Ema Onda
Ross Montera, Andrew Estafia, and JR Dinglasa
SOLEA WEDDING FAIR Cereniquam intie caudam facienices si tum rei pritela porei clego hebatie te egerei tam me inumus intem vidiena trare, quamquid amediestem unisquius hor in hus parei inatil hostria et, standi igna rei consuam praellarbit efentil hent? Imovigna, vississ oltorat. Fuium nume in actum urbis. Ubli patus ne quonstrum plin Itabus patus et, untrae tem prenatiu ere, nos in hil hiliemedena, quam sulticu ltilingulto Model wearing Philip Tampus
Jessi Lastimosa, Phillip Tampus and Colleague, Protacio Empaces, Ren Manabat, Wendell Quisido and Anthony Romoff
Shiela Gervacio, John Baldomero, Shella Lo, Rachelle Ann Potot, May Ann Santos and Regen De Guzman
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Model wearing Hanz Coquilla
CEBU
SUMMIT GALLERIA CEBU GRAND OPENING
Teresin Mendezona
Rosie Tio
John Gokongwei Jr. and Cebu City Mayor Tommy Osmeña
Robinsons Hotels and Resorts officially opened the 220-room Summit Hotel Galleria Cebu, it is the second hotel facility under the Gokongweiled company in Cebu. The new boutique hotel showcase distant local character in a contemporary setting and boasts of facilities and amenities that make it a perfect home for work, play and relaxation. Gracing the event was Mr. John Gokongwei, founder of JG Summit and Cebu City Mayor Tomas Osmeña.
Mrs. Yap, Elizabeth Gokongwei, Ms. Lim, Ruby Lim, Cebu City Mayor Tommy Osmeña, Mrs. Young, John Gokongwei Jr., Norma Uysiuseng, Frank Benedicto and Robert Dino
Monica Casperino, Elizabeth Gregorio, Lily Ngo-Chua, Frederick Go, Cebu City Mayor Tommy Osmeña, John Gokongwei Jr., Sinulog Festival Queen, Elizabeth Gokongwei and Juan Carlos Del Rosario
Cebu City Mayor Tommy Osmeña, Paul Ngochua, Peter Ngochua, Marjorie Ngochua, Jocelyn Oquias, John Ngochua, Frank Benedicto and Robert Dino
Eva Gullas and Roseanne Villegas
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L A S T PAGE
The Power of Six With six being a number perfect in itself, Marco Polo Plaza takes pride with their Signature Six— the well-curated six dishes that regular guests have thought as nothing but perfection. by Carlo Rivera
Adobo Being the all time favorite Filipino dish, Cafe Marco has always a reason to serve it daily. Whether it’s pork, chicken, seafood or vegetables marinated in vinegar, soy sauce and garlic, you are assured to have an adobo fix.
Ensaimadas Enjoy sweet, f luffy and extra cheesy Ensaimads that are perfect for both merienda and pasalubong. Choose from its three delicious f lavors: plain, ube, and mango.
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@ZeeLifestyle
Mango Cheesecake Sweet, creamy, topped with the luscious Cebuano mangoes and with a crust of crushed chocolate chip cookies—it is truly triple the treat.
Silk Road Iced Coffee A recent entrant, the Silk Road Iced Coffee is a blended iced frappuccino created from overnightinfuses coffee, f lavored with cinnamon syrup and milk, topped with marshmallow and Italian meringues. This dose of caffeine is paired with Cinnamon S’mores that is warmed to perfection.
www.facebook.com/ZeeLifestyleCebu
Malicious Cookies The award-winning malicious cookies is indeed a favorite among Cebuanos. Its rich cookie dough combined with good chocolate chips, these cookies guaranteed to make anyone’s day maliciously good.
Earl Grape Iced Tea The meticulously prepared beverage is concocted from a combination of elderf lower syrup, earl grey tea and seedless green grapes. To make this drink even more f lavorful, it is served with a freshly baked lokum that accentuates its various f lavors.
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www.zeelifestylecebu.com
The Colors of Elegance
tropea armchair
icone chair outdoor
50’s 7 chest drawer
50’s cabinet in buntal fabric
icone chair indoor
50’s cabinet in buntal fabric
the simple elegance of modern living atelier.a.it
www.atelier-a.it
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