Businessmirror march 24, 2018

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PNP winning the war against illegal drugs with lesser body count

Why less drug suspects are being killed

An elderly woman smiles as policemen walk past her house as they conduct a visit to homes at a poor community as part of a government antidrug crackdown in Manila on January 29, 2018. AP/Aaron Favila

T

By Rene Acosta

he issuance of supplemental operational guidelines and the involvement of other stakeholders in the campaign against illegal drugs are contributing to the success of the relaunched “Oplan Tokhang” and “Double Barrel Reloaded,” the Philippine National Police (PNP) said.

While a comparison between the old and the reinstituted antidrugs drives could not be made, or be considered as both success stories already as the PNP insists, it is, however, noted that the current campaign is turning out to be “less bloody”—as PNP chief Director General Ronald “Bato” dela Rosa had wanted it to be. “The reduction in the number of deaths among drug suspects in the campaign against illegal drugs, dubbed Double Barrel Reloaded, may be attributed to the efforts of the PNP leadership in implementing the supplemental guidelines in the conduct of Project Tokhang,”

PNP Spokesman Chief Supt. John Bulalacao said. Double Barrel is the anti-illegal-drugs campaign aimed against so-called high-value targets, while its twin—Tokhang—which is its softer side, targets drug users and even peddlers around the country. Tokhang employs persuasion by visiting the homes of illegaldrug users and convincing them to surrender or stop their illicit habit and activities.

Hitting the target

A news statement released by Bulalacao’s office several days ago said Continued on A2

PNP Chief Director Gen. Ronald dela Rosa holds a machine gun as a chaplain sprinkles it with holy water during blessing rites of newly procured equipment at Camp Bagong Diwa on February 1, 2018. AP/Aaron Favila

Pinay Mae Williams makes London crave for Filipino food

I

By Roger Pe

t all began with canapés. When her father passed away in 2011, Mae Magnaye-Williams started a small catering company in London, producing canapés for corporate and private events. Guests raved about them and craved for more. Her secret: she added a Philippine twist to each piece.

MAE WILLIAMS, helping make Filipino cuisine a buzzword in the London food scene.

Managing the kitchen with her London staff.

Her foray into catering evolved into what is now a popular London pop-up and supper club restaurant: Pepe’s Kitchen—named after her father who taught and inspired her to follow a passion she thought she never had: cooking. She came up with this idea when demands were getting high.

tic Filipino ingredients and way of cooking to a cosmopolitan setting,” she narrates. “Our regular menu changes every three months. Majority of our diners are non-Filipinos, although most of our private bookings come from Filipinos,” Williams says. Her most popular dishes are

Visayan humba, kinilaw, kare-kare and brazo de Mercedes. She, too, produces homemade ube, durian and barakong kape flavored ice cream, bestsellers all in the restaurant. In setting up the supper club, Williams not only wanted Londoners to experience the best Filipino food in the city, she was also look-

Here, she serves traditional, regional and street food dishes presented in a modern way. “The most important element in Pepe’s Kitchen is my memory. Memories of the way food is prepared, how it looks and tastes in the Philippines. The key for me is taking those memories, authen-

PESO exchange rates n US 52.1580

ing at an opportunity to share customers about Philippine history, culture and her growing up years in the Philippines. While the Brits have heard about Asian cuisine, Williams says they have little knowledge about how good Filipino food is. Thank God, times are changing.

Born in the Philippines, Williams is a self-taught chef and the culinary force behind Pepe’s Kitchen. Mae founded the supper club in 2011 where she delighted paying guests in the front room of her flat. Since then, she has gone on to cook for ambassador functions at the Philippine Embassy and various street food festivals. She has even cooked alongside John Torode for UKTV’s New British Kitchen. “London’s foodie scene is beginning to embrace new cuisines, the trend is growing globally, and over in New York, Filipino cuisine is the latest emerging food trend. So, indeed, this is a great time to showcase Filipino food,” Williams says. Homesick Pinoys find refuge in Williams’s place. The dishes she serves remind them of home, taking them back to their families and different Philippine regions. For non-Filipinos or first timers, Williams says she would often hear positive comments. Like they Continued on A2

n japan 0.4955 n UK 73.5323 n HK 6.6461 n CHINA 8.2414 n singapore 39.6126 n australia 40.1147 n EU 64.1700 n SAUDI arabia 13.9088

Source: BSP (March 23, 2018 )


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