When Filipinos think of Latin American food, Mexican cuisine usually comes to mind but the region offers far more different cuisines that run the gamut of flavors and textures. However, diving into the deep end of foreign cuisine can be a daunting experience for many who might shy away from unfamiliar dishes.
Tittos Latin BBQ and Brew aims to make the experience more enjoyable with their menu that balances intriguing dishes that remain comfortably familiar. “We try to make Latin American cuisine more fun and appealing for Filipinos,” said Tittos executive chef Jerwyn Rabo.
Chef Jerwyn, along with marketing director Winslow Co are part of Eat Up MNL Inc., a group of friends that built Tittos in 2016 as a passion project. “We were all just passionate friends who wanted to have a space to drink and celebrate and have fun. We started in Kapitolyo and then opened our Greenhills branch in mid-2019,” Co shared.
“When we started, Tittos was about creating a space for fiesta and celebrations. We didn’t have prior experience, but we succeeded with the help of our stakeholders and the warm reception from the local community at our first branch in Pasig,” he added.
Today, Titto’s enjoys brisk business in its two branches, with the Greenhills branch also home to Vault, a speakeasy located behind one of the doors of the restaurant.
As Titto’s celebrates its 8th year in the business, it also launched three new holiday items in its menu, namely the Peruvian Stuffed Chicken Wings, the Columbian Roasted Pork Belly, and the Street Taco Sampler. These delectable dishes are available for a limited time only, so be sure to try them before they’re gone.
The oven-roasted pork belly in the Porchetta is a delight with crisp skin and juicy meat. It comes with grilled corn, and mixed greens with raspberry vinaigrette on the side to balance the rich flavor of the pork. The dish is served with three condiments: sweet chili garlic bits, cilantro chimichurri sauce, and salsa verde. Chef Jerwyn shared that each slice is best enjoyed when it is topped with all three condiments.
The taco sampler is an international tour of flavors. Mexican classics such as beef barbacoa, carnitas, baja fish, and birria stand side to side with salted egg shrimp, pesto chicken, lengua, and sisig. Meanwhile the Peruvian Stuffed Chicken Wingettes is an herbal, smokey delight with a slight spicy kick.
There are also other dishes that diners can enjoy such as the Crab Tortilla de Bomba, the El Toro, and the Pollo Asado. For festive celebrations, Titto’s also offers Conchinillo which is glazed with a truffle honey after it is cooked.
Spain is a foodie’s paradise thanks to famed dishes found in its different regions. It is also a popular destination for religious tourists with its numerous churches, cathedrals, and basilicas, and the Camino de Santiago — an extensive network of ancient pilgrim routes which began in the 9th century stretching across Europe coming together at the tomb of St. James the Great, one of Jesus’ 12 apostles, in northwestern Spain.
Carrileras de Rubia GallegaPargo con Salsa de ErizosFabada AsturianasSorropotunBarra De PinxtosPastelito de SantiagoGilda & Vermouth
Anya Resort Tagaytay’s general manager Mikel Arriet drew inspiration from the different provinces that pilgrims pass through during the Camino de Santiago, working together with the culinary team of Samira by Chef Chele Gonzalez which is headed by Executive Chef Chris Leaning to create a 7-course degustation menu called El Camino Walk. The menu is inspired by the northern route of the Camino de Santiago which sees travelers passing through the Basque region, Cantabria, Asturias and Galicia. A dish is named after a particular city in each province, namely Irun, Gernka, Santillana del Mar, Gijon, Ribadeo, and Lugo, using the best ingredients from the different regions.
The meal starts with a classic Gilda, considered by many to be the first Basque pinxto. The dish consists of marinated olives, a salted anchovy fillet, and pickled piquillo pepper. This is paired with a sweet vermouth infused with spices and orange peels that balances out the intense flavors of the pinxto.
The next dish is a medley of textures and flavors with the Barra De Pinxtos. The Chaka features crab sticks in a light mayonnaise and topped with a whole shrimp. Meanwhile, the Txampiñiones is a hearty mushroom bite punctuated with caramelized onions. Finally, the Pimiento Relleno sees charred red bell pepper stuffed with a bacalao bechamel sauce.
With appetites sufficiently whetted, the meal continues with Sorropotun, a hearty tuna stew found in Cantabria. Here, chunks of tuna are briefly poached and served with a thick tomato and pepper sauce and cubes of potato pave. This is followed by Fabada Asturiana, a white bean stew flavored by smokey chorizo, pork, and blood sausage which was made in-house.
Going back to the seaside in Ribadeo is Pargo Con Salsa de Erizos. The dish is composed of Snapper served with an intensely-flavored and rich uni sauce on a bed of mashed potatoes. The crescendo of flavors reaches its peak with the Carrilleras de Rubia Gallega — beef cheeks braised for hours until fork-tender, served over a creamy rice base flavored with Queso Tetilla, and garnished with slices of king trumpet mushrooms.
The meal ends on a sweet note with the Pastelito de Santiago, a light yet moist almond cake with chocolate shells and the St. James Cross dusted on the dish using confectioner’s sugar, a nod to the inspiration of the dinner.
The 7-course EI Camino Walk menu at Samira by Chele Gonzales is priced at P3,200+ per person. For an elevated experience, guests can enhance their meal with carefully curated wine pairings that perfectly complement each dish. It will be available until October 31.
Breast cancer patient groups, advocates, and health industry stakeholders come together to address gaps in survivorship and supportive care
Breast cancer remains a growing concern in the Philippines, with the World Health Organization reporting 33,079 new cases in 2022–one of the highest rates in Asia. This upward trend underscores the urgent need for comprehensive care, early detection, and a national focus on improving survivorship and support for breast cancer patients.
While significant progress has been made in early detection and treatment, survivorship and long-term supportive care remain underrepresented, particularly in middle-income countries like the Philippines.
The ICanServe Foundation (ICS) hopes to address this issue when it held a breast cancer workshop last October 4 and 5 with the aim of equipping leaders of breast cancer patient groups and the City Health Office partners of ICanServe, with knowledge and skills to improve survivorship and supportive care across the country.
The event saw a series of panel discussions, presentations, and breakout sessions designed to equip participants with practical strategies to develop personalized survivorship care plans. Writer, editor, and breast cancer survivorAlya Honasan led the session on mental health along with Lia Delgado-Infante, a licensed psychologist from InTouch Community Services. During their talk, they offered guidance on effective self-care strategies, particularly for families navigating the emotional challenges of cancer.
Dr. Don Dizon, MD, FACP, FASCO, a medical oncologist and professor specializing in women’s cancers discussed the intricacies on survivorship and supportive care. Chiqui Roa-Puno moderated the session on Financial Navigation throughout the Cancer Journey alongside Mr. Exequiel Sy from PhilHealth, Mr. Romeo Marcaida from the Philippine Cancer Society, and Dr. Jan Aura Llevado from the Department of Health which tackled how to alleviate the financial burden that comes with cancer treatment.
The speakers also presented models from countries where comprehensive survivorship care clinics, or “one-stop shops,” have been successfully implemented, providing potential blueprints for the Philippine healthcare system.
Additionally, the workshop encouraged collaboration among patient groups to pool resources, making supportive services more accessible and sustainable. Participants also collaborated to develop a set of policy recommendations for the government and healthcare providers. These proposals will advocate for the prioritization of survivorship and supportive care within the healthcare system, ensuring that all breast cancer survivors in the Philippines receive comprehensive care.
This workshop aims to provide every breast cancer survivor with access to the care and support they deserve. It also forms part of the ICS’s ongoing advocacy for better survivorship care, aiming to build a future where every breast cancer survivor has access to holistic, multidisciplinary support.
The Ortigas commercial business district is widely considered the center of Metro Manila and the heart of many corporate offices in the nation’s capital. This makes the CBD one of the hotbeds of hotels, with different brands across differ- ent market segments located only a block or two away from each other.
Holiday Inn Manila Galleria’s one-bedroom suite.
However, two hotels have become icons in their own right in the Ortigas area, having served guests for multiple years.
The Crowne Plaza Manila Galleria opened its doors in 2005, and the Holiday Inn Manila Galleria saw its first guests enter in 1993.
Located at the heart of Ortigas Center, these 2 hotels have seen firsthand the growth of the district into the bustling business center that it is today.
But with age comes wear and tear and in 2017, Robinsons Hotels and Resorts undertook a massive renovation project to bring the 2 properties into the modern times. The result is a complete overhaul of the interiors of each room in both properties.
“The important thing is that when guests come to the hotel, the facilities are improved. They stay in the lounges, they stay in the rooms and eat at the restaurants. We want to ensure that everything that has a longer touch point with the guests is up to date and appreciated,” Cluster General Manager Patria Puyat said.
The Crowne Plaza Manila Galleria unveils a renewed sense of comfort across each of its 262 rooms, which include 63 spacious suites that have been meticulously redesigned, harmonizing contemporary design elements with practical features to offer an unforgettable and comfortable stay. One of the hotel’s standout feature is that the entry-level rooms boast an expansive 40 square meters of living space, making them the largest accommodations in Ortigas. This generous size provides ample room for relaxation and productivity, ensuring a truly indulgent experience for our guests.
Meanwhile, the Holiday Inn Manila Galleria has undergone a transformative restoration, blending timeless elegance with modern functionality. Every nook of the 285 rooms, including 36 exquisite suites has been lovingly refreshed, creating a vibe that seamlessly balances contemporary style with a soothing ambiance, ensuring guests enjoy a sanctuary of tranquility during their stay. Noteworthy is the inclusion of higher room types such as the one-bedroom and two-bedroom suites, and the only 2-level penthouse in Ortigas, catering to the diverse needs and desires of the hotel’s esteemed guests.
Puyat shared that the two proerties serve two different markets. “Holiday Inn Manila Galleria caters more towards families and travelers, while Crowne Plaza Manila Galleria is more appealing for business travelers,” she shared. This difference is highlighted by each hotel room’s furnishing and interiors.
Upon opening the door of Holiday Inn’s One Bedroom Suite with Lounge Access, the first thing that guests will notice is the massive space of the room. At 75 sqm in size, the large floor area makes the suite a perfect place for families who want to enjoy a weekend away from home or small gatherings of friends.
Dining as a family is made easy with its 6-seater dining table which sits front and center of the suite. Across it is a kitchenette with a microwave, a sink, and a small refrigerator, as well as a coffee and tea area for those who need their pick-me-up every morning. Across the dining area is a comfortable lounge area where guests can enjoy the view of the Ortigas skyline while watching TV.
Past the door is the main bedroom which in itself can serve as a hotel room on its own. The carpeted bedroom comes with floor-to-ceiling mirrored closets as well as a small work area opposite the king-size bed. There is also a lounge chair where guests can unwind beside the bed and it also features stunning views of Ortigas and its surroundings.
Meanwhile, Crowne Plaza Manila Galleria’s One Bedroom Suite is tailored for solo or double guests. While the room might be slightly smaller at 63 sqm, it is just as well-appointed with all the necessities and amenities one would look for a comfortable stay as a businessman. Gone is the large dining table, instead replaced with a better-equipped work desk — a subtle sign that the room is aimed to address the needs of a business traveler. Behind the work desk is the pantry area with a coffee and tea nook. Meanwhile, the living room features a comfortable couch and a leather sofa, making it a perfect space for entertaining guests.
The separation of the bedroom from the work area allows guests to easier detach themselves from their work mindset. Across the king-size bed is another one-seater sofa where guests can unwind after a day’s work without hitting the bed.
Guests indulging in suites at the Holiday Inn Manila Galleria will gain exclusive access to the newly opened Summit Lounge, a sophisticated haven designed to enhance relaxation and productivity. Similarly, guests staying in suites at the Crowne Plaza Manila Galleria can immerse themselves in the exclusive Club Lounge, a refined retreat offering personalized services and amenities, ensuring a truly bespoke experience.
Those who might not have access to the lounges are still spoiled for choice if they want to enjoy good food or drinks. Crowne Plaza Manila Galleria’s Xin Tian Di is widely considered one of the best Chinese restaurants in Quezon City. Its unlimited dim sum offering is a steal at only Php1,888 per person with over 30 dishes to choose from.
Meanwhile, Seven Corners restaurant offers a wide array of dishes from different cuisines such as Filipino, Indian, Japanese, and American. It also has a live cooking section where chefs whip up chicken, pork, beef, and fish all cooked in a massive griddle. For those who want a fiery flair, the seafood station allows diners to pick their choice from crabs, prawns, oysters, and mussels which can be cooked to their liking.
A round of drinks is one of the best ways to end a day of work and the Gallery Bar is the venue of choice for hotel guests. Located at the bridgeway connecting the 2 hotels, the bar is more than happy to serve up classic and modern cocktails to customers who can also enjoy bar bites and light meals as they enjoy their drinks.
With the newly-refreshed rooms and facilities, Crowne Plaza and Holiday Inn Manila Galleria is looking to regain its position as the premiere destination for business and leisure in Ortigas.
“We want to be top of mind for business and leisure for Holiday Inn, and MICE market and socials for Crowne Plaza. We have large event centers in Crowne Plaza and we can accommodate socials for crowd sizes as low as 50 to 1000 guests. We want to let people know that we are back. That Crowne Plaza and Holiday Inn is here our facilities are transformed, our services are even better, and our doors are open to everyone,” Patria enthused.
Angus Beef, a selection of seafood, and skewers waiting to be cooking in the soup.
FOR many Filipinos, dining is a communal experience best enjoyed with family and loved ones. It is because of this that hotpots have seen an explosion of popularity. Currently, the most popular versions of hotpots are the Chinese hotpot or huoguo and the Japanese shabu-shabu.
Diner can create their own dipping sauce.
While the difference can usually be found in the types of broth used, the dining method remains the same — diners take meat and veg and cook them in the simmering broth then dipped in a sauce before being eaten.
A variety of vegetables that can be cooked alongside the meats.
Premier Japanese shabu-shabu restaurant Shaburi aims to give diners more control over their eating experience by providing a personalized shabu shabu experience. Shaburi opened the doors of its first branch in Glorietta before expanding in Cebu. Its latest branch opened recently at the Mitsukoshi Mall in Bonifacio Global City. “Since we held our soft opening last August, the customer feedback has been really great,” said Hubert U. Young, President and CEO of Mugen Group.
He added that the newest location is a reflection of the company’s commitment to providing authentic Japanese dining experiences and excellent Filipino service to more people in the country. “This new branch also represents our growth as a company, the hard work of our team, and the support of our loyal customers,” he said.
Key to the Shaburi dining experience is the restaurant providing diners with their own hot pot instead of the shared pot. Customers can also choose whether they want a single or twin pot which can be filled with any of the five soups the restaurant offers.
The restaurant’s flavorful soup choices include the Original Konbu, its famous broth made with kombucha, the king of seaweeds, that has a natural umami taste and is low on calories but rich in minerals and Chicken Collagen Paitan, a thick and creamy white chicken soup that’s made of bountiful collagen, making it perfect for those who want to achieve smooth skin.
Other soup selections include the Hot Miso, which has a flavorful spiciness and provides the health benefits of miso; Beef Pepper, a delicate soup that is best matched with beef; and the Sukiyaki, a traditional Japanese broth that balances sweet and savory flavor.
After choosing their soups, diners can choose from the different tiers of meats to be dipped in the aforementioned soup. The entry-level tier offers beef, low fat pork, and chicken, with more choices offered at higher price points. At the top-end, diners can enjoy additional proteins such as special wagyu, seafood, Angus beef, Iberico Pork Colla, homemade beef and chicken balls, pork belly, and salmon to name a few.
The restaurant also offers a wide array of side dishes in their buffet section with Japanese classics such as Karaage, Tempura, Japanese curry, and the like. There is also a wide selection of vegetables as well as an array of ingredients that can be used to build one’s own dipping sauce.
Finally, pastries and ice cream are available to end the meal on a high note.
The Philippines might be a nation of rice eaters but that does not mean that Filipinos do not love their potatoes. From the basic French fry, to more exotic cuts such as curly fries, basket weaves, and tater drums, there are various frozen potato products that are available in the market, with the United States as the biggest supplier.
For chef Kalel Chan, corporate chef of the Raintree Group which operates dining concepts such as Chotto Matte, Friends and Family, Jones All Day, and Farmer’s Table Tagaytay, the ubiquity of the humble potato combined with its mild taste make it a versatile ingredient, making use of fresh, frozen, and dehydrated products to create items such as mochi, gnocchi, and even potato rice.
Potatoes USA — an organization representing America’s potato growers and importers— and chef Kalel have a long history of working together, with chef Kalel being one of the first chefs tapped by the organization when it started doing its promotions over a decade ago. The partnership was renewed recently with chef Kalel holding a cooking demo to show the versatility of US potato products.
Chef Kalel prepared 2 dishes, both inspired by Chinese Sichuan cuisine which has grown in popularity in recent years. The first is potato noodles with a spicy and aromatic Dan Dan sauce. This was followed by Mapo Tofu fries, a variation of the crowd favorite Overload Fries.
Potato Noodles with Dan Dan Sauce
Dan Dan Noodles
Ingredients for the potato noodles: 200g standard potato granules 250g all-purpose flour 3g salt 4 eggs (depends on size) 200ml water 50g all-purpose flour (for dusting) Ingredients for the dan dan sauce: 3g Sichuan ground pepper 10g sugar 20g prepared chili oil (rayu oil) 5g grated garlic 100g tahini 1g five-spice 1 cup hot chicken stock
Procedure
Mix the dried ingredients together in a big stainless bowl with a wire whisk, except the 50g flour for dusting.
Make a well in the middle of the dry ingredients and mix the wet and dry mixture together. When it gets stiff, knead the dough by hand.
Form a ball of dough and let it rest in the chiller for at least one hour.
Cut the dough into 4 and form each like a ball. Dust the table and the balls with flour, and knead them one by one with a rolling pin. Once flattened with the desired thickness, fold the dough and cut it by hand into noodles.
Boil water with salt and cook the noodles for 2 minutes.
While the noodles are boiling, make the dan dan sauce. In a bowl, mix tahini, soy sauce, chili oil, sugar, Sichuan pepper, grated garlic, and five-spice. Add hot chicken stock if you want to make the dan dan sauce thinner.
Once the noodles are done, strain and pour the dan dan sauce on top.
Heat the oil and saute garlic, ginger, onions, and ground pork. Brown the ground pork and add sake, mirin, shoyu, sugar, Sichuan pepper, tobanjan paste, sesame oil, and water. Simmer for 2 minutes and thicken with slurry.
When the sauce becomes thick, add the soft tofu.
Fry the US seasoned crisp fries. Pour the mapo tofu on top or on the side of the fries and add the grated cheeses as topping. Broil or torch to melt the cheese then garnish with chopped spring onions.
Plugged into Fernalia explores how artistry can thrive in an AI-driven world and what it could mean for the future of art.
The Philippines’ vibrant art scene takes center stage as ManilArt 2024 embraces the theme “Prisms and Mosaics” to celebrate its multifaceted nature. Set to run from October 9-13, at the SMX Aura Convention Center, this year’s event is a dynamic celebration of diversity, complexity, and interconnectedness in artistic expression.
The functional wood art of Agi PagkatipunanSculptures by Ombok Villamor
This year’s art fair unites diverse artistic expressions into a harmonious display, with artists showcasing their works and industry experts talking about the challenges in navigating today’s art world.
The creative spirit refracts into countless mediums, each offering a unique lens through which to view artistic expression. From Romulo Galicano’s masterful paintings to Darby Alcoseba’s surreal semi-murals, and Adeste Deguilmo’s cultural iconography to Joe Marie Sanclaria’s whimsical expressionism, the intersection of traditional and contemporary techniques is vividly showcased at ManilART.
Providence_ by Jik Villanueva at the Marco Polo Ortigas LobbyA Glass Sculpture by Marge Organo
Diverse sculptural mediums are a mainstay throughout the fair. A stunning array of glass sculptures includes Ramon Orlina’s groundbreaking works, Anna Orlina’s avant-garde pieces, and Marge Organo’s delicately vibrant creations. Ombok Villamor’s iridescent oversized metal pieces capture the eye, while Agi Pagkatipunan’s functional wood art commands admiration.
The juxtaposition of ManilART Curator Danny Rayos del Sol’s carved skulls and ostrich eggs and Ram Mallari’s brass steampunk works, creates a paradoxical symbol of vulnerability and fragility belied by ideals of rebellion against the establishment.
A special multimedia exhibit entitled “Plugged Into Fernalia– Art in the Age of AI” will juxtapose AI-generated works alongside human-made art given a set of specially-curated prompts and seeks to explore the complex interplay of technology and human creativity.
Gromyko Semper assembles a roster of local and international artists to participate in this ambitious project.
A story unfolds in the exhibit’s four thematic sections: “Origins and Inspirations” retrospects on the initial promise brought by AI to the artistic landscape; “Ethics and Appropriation” raises the ever-growing concerns of artists and the use of creative content by AI companies; “Human vs.
Machine” compares AI-generated art with human-made works; and “Future Visions” imagines the path forward, the future of creativity in an AI-dominated world.
At the Central Podium is Hyperrealist Ed Coronel’s, three-part mural-sized canvas entitled “The Wave” as his detailed inquiry into realism and expression. Triggered by the conflict on the West Philippine Sea and continuing tensions in the region, Coronel paints gigantic black waves catching his iconic Grand Prize-winning gummy bears, as symbols of resilience against the dynamics of dominance and flux of existence.
A pioneer and now an institution in sculptural exhibitions, the Annual Sculpture Review (ASR) includes in its legacy roster National Artists and some of the top names in sculpture today. Marco Polo Ortigas unveils its new lobby centerpiece “Providence” by internationally-recognized Filipino sculptor Angelico “Jik” Villanueva. The work is a four-meter brass installation of a tree branch carrying industrious ants bearing cargo of precious stones symbolizing harvest borne of diligence, as well as nature’s gift of abundance for those who labor. The piece banners the ASR satellite exhibit which carries a roster of top artists presenting large scale works at the Marco Polo ground floor lobby.
During the art fair, experts will also host a series of talks touching upon different topics. Culture and Arts Managers of the Philippines (CAMP) Executive Director Ian Felix Alquiros will discuss how art can be used to address social stigmas. Meanwhile, Cong. Christopher De Venecia talks about government efforts to support the country’s art scene with how the Creative Industries Act impacts visual arts and galleries. Artist, educator, curator, and cultural advocate Abe Orobia invites attendees to take a closer look at history with his talk on art in the colonial periods.
Finally, Atty. Emerson Cuyo of the Intellectual Property Office leads the pack of panelists which will tackle the artists’ moral and economic rights as well as their duties and obligations.
Moda Interni President and CEO Goldwin Sison and the beautiful custom Pedini kitchen showcasing
its modular
cabinetries and
superior lacquering finishes.
More than just a place of rest, a home can also be a reflection of its owner’s personality. This is most apparent in their choice for furniture in the different spaces. From living rooms, to kitchens, to bedrooms, the type of furniture can serve as the foundation of the room’s atmosphere.
Turri Dining Table Set The Opera Contemporary Cosmo sofa set and Cyrano marble table offering a captivating blend of modern aesthetics and classic charm Large.
Moda Interni hopes to offer its clients the best of Italian luxury with the opening of its showroom in Quezon City. Located on the 5th floor of the Bonavida Center in Sct. Rallos, Moda Interni is a hidden gem for those looking to create a home with modern and contemporary luxury.
Under CEO Goldwin Sison’s leadership, the Quezon City showroom features custom pieces from renowned Italian brands like Turri, Pedini, Opera Contemporary, and LAGO, known for their timeless elegance and exceptional craftsmanship. “We wanted to break the mold in the luxury furniture market. Moda Interni is about creating a space where people can find the perfect pieces to elevate their living experience, not just aesthetically but also functionally,” Mr. Sison shared.
Pedini, founded in 1957, is a modern kitchen brand renowned for its luxurious and functional designs. The company is also known for its modular cabinetries and superior lacquering finishes but it is the curved kitchen designs that made the brand famous all over the world.
Opera Contemporary is a classic-modern furniture brand, under the esteemed company, Angelo Capellini, a classical furniture company famous for servicing the European royalty. Rooted in a legacy of woodworking since 1886, Opera Contemporary offers a captivating blend of modern aesthetics and classic charm, perfect for those seeking a touch of timeless elegance and regalness.
Turri, with a history of craftsmanship dating back to 1925. As a furniture brand, Turri is well-known for its design-driven spirit; every year, the company collaborates with some of the top designers in the world such as Monica Armani, Paola Navone, Matteo Nunziati and Toan Nguyen to produce collections.
The most recent brand addition is LAGO, established in 1976, known for their innovative use of materials and distinctive designs. LAGO styles are distinct for their use of X-Glass to create an illusion of floating furniture.
Sison also takes pride in its buying and after sales service. He shared that all items can be customized, both in shape and its materials used so that it would fit with the vision of the homeowner. Moda Interni also has its inhouse interior design team that would work in tandem with the homeowner and their design theme to identify which piece is best suited for the client. All items are backed with a multi-year warranty and Moda Interni has partnered with a Japanese company for maintenance such as shampooing, cleaning, and other services. “Our goal is to be a leader in luxury living, offering not only exceptional products but also unparalleled service and a personalized experience for each customer.”
Health consciousness has never been more popular than it is today. People are now looking to live a healthier lifestyle and this includes changing the way they eat. However, there is still an enduring myth that eating healthy means partaking of bland food that is not enjoyable to the palate.
HeyBo has proven that one can enjoy a flavorful meal while getting all the nutrition needed thanks to the different bowls that the restaurant serves. Since opening its first branch in Central Square, Bonifacio Global City, HeyBo has replicated its success in Singapore, making a name for itself with its comforting grain bowls that expertly blend taste and wellness and filling a much-needed gap in the healthy food scene.
Halibut Adobo, King Oyster Mushrooms, Spiced Chickpeas and Tomatos on Garlic Black RiceA selection of sides and drinks to pair with your own bowl
To mark this first-year milestone, the food concept has opened its second store at One Ayala in Makati City, continuing its mission to offer accessible, healthy, and flavorful meals to even more diners. The new store boasts indoor seating for 42 guests, complemented by an alfresco dining area.
At the heart of HeyBo’s popularity is the Build-Your-Bo option, where diners can create a bowl that’s uniquely theirs. With over 5 million possible flavor combinations, customers can start with a base, add a protein, select three sides, top with a garnish, pick a dip, and top it off with a sauce. The wide variety of choices allow each diner to tailor-make their bowl. Aside from the bowls, HeyBo also offers healthy snacking options for sides such as Sweet Potato Fries and Taro or Sweet Potato Chips paired with a dip.
Diners can wash it all down with their own fruit soda in Raspberry or Calamansi while the more adventurous ones can try Happy Brew Kombuchas, a 100 percent natural and probiotic-rich beverage available in flavors like Midnight Lychee, Coconut Summer, and Pineapple Express. Then end the meal on a sweet note without the guilt with Alt Scoops Ice Cream, a dairy-free delight made from oat milk, available in flavors like Merry Berry, Caramel Crunch, and the sugar-free HappyStachio.
For those on the go, HeyBo also offers flavorful baos. Choose between the Mexican Bao, featuring a zesty Mexican vegan patty, or the Chicken Bao, made with a tender and savory chicken patty. Crafted with the same attention to detail that defines every HeyBo dish, these baos are perfect for breakfast, lunch, or an afternoon bite.
Pina cloth weaving competition finalists, Fine Abaca competition finalists, Cold weather items made from Filipino Textiles
The Philippines is home to various native textiles and fabrics thanks to its abundant resources and storied indigenous communities. However, the majority of these textiles have unfortunately been relegated as souvenirs or examples of indigenous artistry.
The Philippine Textile Council (HABI) has been at the forefront of preserving these textiles and marketing them to a new generation of wearers and the Likhang Habi Market Fair is one of the largest events that celebrate the breadth and diversity of Filipino textiles.
Now in its 14th year, the Likhang Habi Market Fair was the first project of HABI as part of its mission to preserve, promote, and enhance Philippine textiles through education, communication, and research, using public and private resources. “It’s what gets the textiles out there, and how people get interested about it, and how we can help our weavers through selling and entrepreneurial spirit,” said HABI president Mia Villanueva.
From its first staging which featured 12 vendors, Likhang Habi has grown to over a hundred in its recent editions. This year’s fair gathers weavers, artisans, designers and brands from Luzon, Visayas and Mindanao–Cordillera, Zamboanga, Ilocos, Socksargen, Negros, Bangsamoro and more.
HABI travels to different corners of the country, visiting weavers and artisans, getting to know them and their art, finding that magical combination of talent and tradition in the grassroots, and opening doors for them. HABI secretary Rambie Katrina Lim said, “We realized that many of the weavers and crafters are actually quite isolated, so they need a platform to grow and show their product and tell their story. The market fair is a chance for them to interact with a bigger market.”
The market fair gives the weavers and artisans the opportunity to showcase and sell their creations–textiles, garments, bags, home decor, jewelry and more. Rambie said, “The variety of products is always amazing. They also know that at Likhang Habi, they can sell the nicer items because the customers who come are quite discerning and also know what great textiles are.”
Thanks to HABI’s efforts, traditional textiles are no longer viewed as just material for native costumes, they’ve become part of daily life. Another indicator of their success is the growing interest in weaving and Philippine textiles among young people. For a long time, there was concern that weaving was a dying art, that the next generation wasn’t interested in continuing what those before them had started.
It’s not just young weavers who are taking interest. HABI also has many young volunteers who are eager to help the cause, including Filipino kids who grew up abroad and are wanting to reconnect with their roots. Among the volunteers are also new interns who have a lot of ideas for products that appeal to people their age. Villanueva said, “One intern is creating her own paper dolls. At HABI, we really focus on education because we want to transfer it to the next generation.”
The year’s Likhang Habi Market Fair theme, “Earth To Loom: Celebrating Natural Dyes in Philippine Textiles,” is something that also speaks to the younger generation, a generation known for their concern about climate change and passion for sustainability. The market fair will be happening at the Glorietta Activity Center from October 18 to 20.
