Dine Asia Summer/Fall 2010 part1

w w w. d i n e a s i a g u i d e. co m

PHILIPPINES

w w w. d i n e a s i a g u i d e. co m

THE TEAM BEHIND

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nd

‘s

Anniversary Issue PHOTO TAKEN AT OCEANA EVENTS PLACE

YOUR COLLECTION OF CULINARY EXCELLENCE Ta s te the Wor ld at O ceana :: A Chef L i k e N o O t h e r : : D ava o’s M a i n M a n : : H o l e I n Th e Wa l l : : Avoid I t I f You’re Not R eady To Fall I n Love : : Tr i b o M a n i l a I n Th e M a k i n g : : E x p e r i e n ce E s k aya : : Co me Across Acquatica :: Come S o u t h , Ca m S u r : : Fa l l i n g Fo r Fa r f a l l a : : R e j u ve n ate !

SUMMER/FALL 2010

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SPRING/SUMMER 2010

EDITOR’S NOTE

Dear Readers, Dine Asia is celebrating its second year. How time flies!

Now on our seventh issue, we can say we are on the right path and going in the right direction – to be able to present a guide that becomes better and better every issue.

After all has been said and done, the challenges we have faced, the obstacles we have encountered, and the struggles we have survived served as blessings in disguise. All these have helped us further strengthen our commitment to resolve what has been misguided, to prioritize what has been taken for granted, and to deliver what has been promised.

Dapitan Photo by Dominic Meily

Again, this would not have been made possible without the utmost dedication and determination of the whole Dine Asia Team, which graces our cover. Finally, we have created a solid team that was established out of love - love for the work we do, love for the people we work for.

As always, our passion and aspiration to strive for excellence will continue to be our rallying call to help the country in pursuing its thrust to promote the rich cultural heritage we have developed through food, travel, and lifestyle.

We have improved the look of our cover and the template for the restaurant listing section. This shows the strength and the will of the team behind Dine Asia to meet our ultimate goal as we move further ahead.

In our anniversary issue, we have discovered and added more restaurants in more cities around the country. This time, the Dine Asia Team is our cover at Oceana, where the photo shoot was taken. Travel the globe with Oceana’s selection of appetizing dishes from around the world. We feature two world-renowned chefs from Manila and Davao. We highlight Camarines Sur and its famous attractions and destinations.

Once more, I would like to thank the Dine Asia Team responsible for coming up with our very best issue. To the Lord above, thank You for Your continued guidance.

This calls for a celebration. Cheers!

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SUMMER/FALL 2010

SUMMER/FALL 2010 CONTENTS

FEATURES

entice your appetite::

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Through the Lens of... Anna Manlapas

11 12 15

You Are What You Eat Hole In The Wall Falling for Farfalla

let’s talk about it::

over dinner::

16 18 19

Taste The World at Oceana Got To Write This Classic CCA Leading the Way

spice it up::

20 21

Chef See: A Chef Like No Other Chef Claude: Davao’s Main Man

satisfy our bellies::

22

Tribo Manila in The Making

with wines + spirits::

26 Port Wine: Avoid it if You Are Not

Ready to Fall in Love

to flatter our cravings:: 30 31 32 33 36 38 40 42 43 44

Come Across Acquatica Jumping Jellies!

Experience Eskaya Come South, CamSur A Magnificent Hideaway in Cebu A Hotel With a Heart An Adventure Seeker’s Haven in Samal Island Another Addition to The Studded Hilton Belt Time Stands Still in This Haven of Luxury and Activity Cebu’s Room With a View…And More

pampering wellness

45 46 48

O.N.E. Naturales Rejuvenate!

A Soultale: The God of Surprises

PHOTO SOURCE: LANTAWAN

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RESTAURANTS LUZON

Naga City

Makati City 53 54 56

58 59 60 61 62

360º RESTAURANT & BAR BARCINO BRASSERIE BOHEME

by THE GUSTAVIAN CARPACCIO CHESA BIANCA CHILI PEPPERS I’M ANGUS NU•VO

Muntinlupa City 63

PHOTO SOURCE: LANTAWAN

77 78 79

BIGG’S DINER CAFÉ PLAZUELA CHEF DOY’S GOURMET RESTAURANT

Puerto Princesa City 80

PESCADOS

VISAYAS Bohol 83

LANTAWAN

THE FRENCH CORNER

Mandaluyong City

Boracay

64

84

C2 CLASSIC CUISINE

Pasay City

Cebu

66 68 69

85 86 87 88 89 90 91 92

OCEANA PATIO GUERNICA UNIT 8 CAFÉ

Quezon City 70 71 72

8 SPICES GRAN CAFFE CASANOVA NINYO

Taguig City 73 74

AUBERGINE THAI AT SILK

Angeles City 75

THE YATS RESTAURANT

ZUZUNI

ABACA RESTAURANT ANZANI BLU BAR & GRILL CHEON SAN CORAL MANNY O’S MARU MAYA MEXICAN RESTAURANT

MINDANAO Davao 95 96 97

FARFALLA PASTA BAR MAMU’S TADAKUMA

Baguio City 76

LE CHEF AT THE MANOR

www.dineasiaguide.com

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MARY ANNE MEILY Editor-in-Chief

PATRICK ANTHONY MEILY Managing Editor

BAMBI TORRES-CAMUS Associate Editor

KATHLEEN ASUNCION Assistant Associate Editor

DOMINIC MEILY

Creative/Art Director

MARCUS MAGUIGAD

Regional Director for Marketing

DEEDAY CONCEPCION •GERRY LUMBA WALTER MEILY • PAULINE MISA Marketing Directors

JOJO VILLAFLOR

PR & Marketing Director

CRISTY DERIGE

Sales & Production Coordinator

DENNY WANG Wine Adviser

LORI BLACKBURN •LESLEY DAWN CABAL DENISE FOZ •AIMEE MARCOS WEENA MEILY •FRANCE MISA STEPHANIE ZUBIRI Contributing Writers

BOJO SAWIT • MICHAEL JEROME DE VERA RAYMUND TEJADA • SAM SALCEDO Contributing Photographers

MARY JANE MEILY

Administrative Assistant

WESTWOOD LAW FIRM Legal Counsel

ON THE COVER

Dine Asia - A Guide to the Best Restaurants in Town is published three times a year March, July, and November - by Dine Asia Guide Publishing with office address located at Unit 18-B Classica Tower 114 H. V. Dela Costa Street, Salcedo Village, Makati City. Tel. No. +63 2 986.6829.

Correspondence, subscription inquiries, and other information in listing your restaurant in our next issue may be sent to the above address or emailed at info@dineasiaguide.com. You may also visit our website at http://www.dineasiaguide.com.

ERRATUM In the Spring/Summer 2010 issue, on page 23, interior designer Jiro Estaniel is responsible for the original interiors of Chesa Bianca and Carpaccio, not the present innovations. For the oversights and typographical errors, our apologies.

The Team Behind Dine Asia’s 2nd Anniversary Issue Not in photo: Walter Meily, Gerry Lumba, Lesley Dawn Cabal, Denise Foz, Aimee Marcos, Stephanie Zubiri, Weena Meily, and Maryjane Meily.

COVER PHOTO by: Anna Manlapas ADPHOTO

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ACKNOWLEDGMENTS Camarines Sur Governor LRay Villafuerte, Adphoto, Inc., Jack Kidwiler, Denny Wang, Poch and Cha Naval, Arch. Fred and Ina Sibug, Junjie Abella, Sonny Dizon, Bing Daza, Allan Cu of Avenue Plaza Hotel, Annalisa Duterte of Crimson Resort & Spa, Natasha C., Norman Lleses, Mimi Maguigad, Alan Dela Rama, and the Meilys, thank you for all the support.

All rights reserved. © 2010 by Dine Asia Guide Publishing.

Stephanie Zubiri

CONTRIBUTING WRITERS

Professionally trained at Le Cordon Bleu in culinary and oenological arts, Stephanie worked previously with Restaurant 12 as one of the guest chefs. She lived in Paris, the gastronomic capital of the world, for over 5 years and has traveled extensively all over Europe seeking different foodie adventures and experiences. Fueled by her passion for food and drinks, her first “clients” were her friends and her Parisian flat soon became everyone’s favorite bar and restaurant. Upon her return to Manila, Modern Epicurean Kitchen started by giving cooking classes and slowly expanded to catering services, party organization, and consulting. It has now blossomed into a corporation, Epicurus Inc., where she is the president in partnership with Global Restaurant Concepts Inc. Consistently active in the press scene, Stephanie writes food articles for Dine Asia, Lifestyle Asia, and Rogue.

Aimee Marcos Aimee Marcos is a drummer for the local band the Dorques, who are part of the indie music scene in the country. This gave her the opportunity to travel throughout some parts of Southeast Asia. She loves to eat and try out new dishes, and cheese will always be forefront in her menu. Funnily enough, she does not like fruit mixed with food, normally opting for it to be eaten in its purest and simplest form: FRESH. She also shares her flat with her two black cats, Panthro and Katara, who make her life both relaxing and stressful, usually one hour after the other. Aimee is so excited to be part of the Dine Asia team and looks forward to see what new adventure awaits her around the corner.

Lesley Dawn Cabal A graduate of BS Tourism Management in UP Diliman, Lesley dreams of being part of a pioneer group that would spearhead a major change in the tourism industry. This came true when she joined Manila Ocean Park in October 2007. A dragon boat enthusiast, Lesley is also the captain of the women’s team of the Manila Ocean Park Dragon Boat team. What is most apparent with her is her sense of humor. Despite all the noise and laughter in her life, she does take her work seriously. She is easy to be happy in this type of work environment and when stressed, she just makes the rounds, says hi to her favorite fish, and she is all right once again. Lesley, who writes as a hobby, has been contributing for Dine Asia since last year.

Weena Meily Weena believes in gathering together in groups to build resonant fields of love and collective intent through prayer and ceremony. Her work with Bahay Ginhawa calls her to engage in SiningNilay, a careshop on art and the spiritual for those who want to explore their artistic selves as their path to contemplative prayer, reflection, and understanding in the here and now. Teaching out-of-school youths on Alternative Learning System, Weena is a poet who enjoys nature, a “wild” reader of nonfiction, a nose flute (tongali) player, and an advocate of women and children’s rights. Weena will always be a mother first and foremost. She lives with her 17-year old daughter Mikaela Angela and her 70-year old mother, Consuelo, in their rented apartment in Quezon City, where she is presently challenged to create an urban garden.

Denise Foz Only last March, Denise Foz earned her degree in Journalism from the University of Santo Tomas in Manila. Aside from traveling, music, food, and photography, she is also interested in techie stuff and, when not writing, can be found most of the time tinkering with her computer and other gadgets. During busy days, a cup of green or milk tea is usually the fuel that keeps her going. Her favorite color is purple and believes that singing is a very therapeutic activity.

Lori Blackburn Chances are, if you can’t find Lori Blackburn rapelling down a cave, jumping off a cliff, or trekking to far-off rice terraces, she’s probably eating something exotic. These days, you’ll find her laughing, “I wouldn’t trade this life for anything!” as she slurps a bowl of pho. Next, she’ll be toasting ouzo & eating dolmades from the deck of a yacht as it departs during a Mykonos sunset. Ah, this is the life! Happily exchanging love for the excitement of wanderlust, Lori scours the globe for adventure and an interesting meal. Three things she never travels without: A sense of humor, a camera, and an appetite.

www.dineasiaguide.com

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THROUGH THE LENS OF ...

Anna Manlapas

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hooting Dine Asia’s second anniversary cover is no simple task.

However, looking at our young and charming photographer, you’ll wonder, does she have what it takes for the job? The answer is yes and so much more. As Anna Manlapas arrived at Oceana, the venue of the pictorial, she acted out as the professional photographer that she is. With precision, she started setting up her equipment of lights, camera, laptop, and everything else essential for a photo shoot.

Seemingly shy, this was not the case though when she started to shoot the cover. Anna did not hesitate to take charge of the Dine Asia Team which includes quite a handful of characters such as editors, publishers, artists, and the like.

Her dedication to her craft shows as she

BY BAMBI TORRES-CAMUS

did not stop working until she had the perfect cover photo. After seeing the final result and working with her, one would think she has been doing this for years.

Anna did a lot of freelance work while she was still in college. However, her professional career started only a few years ago after she won a reality show entitled “Hired” at GMA-QTV. After besting the show’s 30 other hopefuls (both professional and amateur), Anna landed the job as a photographer for Adphoto.

Having a background in marketing and advertising management, this fresh grad from La Salle puts her skills to good use as she also works as an account executive for Adphoto, aside from her usual share of advertising photo shoots. Adding to that, her artistic flair allows her to do layouts and production design for her home studio. But the best experience she is getting is the opportunity to assist and train under master photographers John Chua and G-nie Arambulo.

The youngest among Adphoto’s photographers, lack of experience does not hinder her in any way. Anna may have a long way to go but her natural talent and passion for photography will enable her to conquer the world of professional photography and one day create a name all her own.

ADPHOTO INC. 3688 Bautista Street, Palanan, Makati City T: +63 2 831.6117 * F: +63 2 831.9108 john.magiceye@gmail.com www.adphoto.com.ph

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ome things that we buy off the shelves of supermarkets taste noticeably different when they are taken directly from the tree or the soil. In recent times however, buying organic food will never be a cheap option. If you want cheap food, then you have to prepare to accept that your food could be doing more harm than being a source for the nutrients that you need.

In the fast-paced, hustle and bustle of city life, companies tend to produce more and more crops to satisfy the growing demand of those who want to eat vegetables and fruits. This has resulted in the widespread and extensive use of many fatal pesticides that aim to control insect attacks, at the same time lowering the cause of the produce’s nutritive value.

The food that we eat these days contains high amounts of contaminants such as pesticide residues, additives, herbicides, and other chemical toxins. The use of pesticides has been linked to certain diseases such as obesity, cancer, Alzheimer’s disease, diabetes, and some known birth defects.

Small quantities of these toxins get into our system when we consume them and accumulate over a period of time. Adding to this harmful reality is the existence of air pollution which becomes the storehouse of these toxins.

This is never beneficial to fruit and vegetable eaters who want to boost their immune system or take on a healthy diet. Contrary to prod-

You Are What You

Eat

Quality over Quantity

BY DENISE FOZ

ucts which have had pesticides sprayed on them, organic food is known to contain nearly 50% more nutrients, minerals, and vitamins than produce that has been intensively farmed.

sewage sludge, bioengineering, and other synthetic substances.

Likewise, animals must be given organic feed and kept free of antibiotics and must be kept free of growth hormones.

The effects of consuming nonorganic food are not easily visible on adults, but have a stronger negative effect on children and the elderly.

Several recent studies have suggested that organic foods contain higher levels of vitamins than their conventionally grown counterparts. In a paper published in October in the Journal of Agricultural and Food Chemistry, a team from the University of California demonstrates that organically grown tomatoes have significantly more vitamin C than conventional tomatoes.

Slowly raising the awareness to this global threat, many people are opting to select organic food which is proven to be more beneficial to improve one’s health. Organic food is produced by avoiding chemical inputs that endanger the environment, and is done by growing crops naturally without using conventional pesticides,

At the end of the day, you will find yourself agreeing that quality is indeed always over quantity.

HOle in the Wall

BY BAMBI TORRES-CAMUS

Unlike your everyday dining venue

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country’s highest mountain peak, the Philippine Eagle, beautiful orchids and the grilled “panga ng tuna” (tuna jaw). Except along Araullo Street, one will discover the best grilled native chicken from Conching’s Native Chicken and Fastfood.

Davao City is well-known for the

Established on July 18, 2008, Conching’s, named after what close friends call Grandma Concepcion Pia, is owned by a group of close friends from Davao Light & Power Co. At first, all they wanted was a place where they can relax and experience what business is. But it has definitely

eering away from the usual high-end restaurants with fancy tableware and haute cuisines, we take a closer look at places one would consider as “holes in the wall”. Normally quaint and modest, these places seem quite out of the way. More often than not the journey is always worth it and those who brave these unchartered territories are greatly rewarded by wonderful gastronomic experiences.

turned out to be something more.

That’s why regular patrons include politicians, celebrities, locals and tourists alike.

The cozy interior of Conching’s is simple yet elegant so as not to overshadow the main attraction which is the “Lutong Bahay with a Distinct Taste-Healthy na, Masarap pa” (home-cooked healthy and delicious food). All dishes start with sourcing the healthiest raw materials from all over Davao, like free-range chicken.

They then create specialty dishes such as Grilled Native Chicken,

“Imbao” (shell soup); “lambay” (crab meat stuffed in crab shell); grilled fresh “pusit” (squid); “kaldereta” (goat meat cooked in special sauce); “kinilaw” (fresh fish dipped in special vinegar and coconut milk); “kambing kilawin” (grilled goat skin and cooked in special sauce); “tinola” (native chicken soup); “chicken kilawin” (grilled chicken cooked in a special sauce); grilled dory fish tapped with herbs and a lot more.

The cuisine served is Filipino in origin and for health-conscious individuals. One reason why Conching’s Native Chicken and Fastfood is proud to offer specialty food because there is none of its kind in Davao City or the whole Mindanao.

Another wonder in Davao City is Yellow Fin Restaurant located at Sandawa Plaza, Quimpo Boulevard in Ecoland. What literally started out as a “karinderya” (canteen), as this was the name when it opened on April 30, 1992, is now known as a must- dine venue in Davao. In 1998, it changed its name to Yellow Fin Restaurant, since most of the main dishes offered are from the yellow fin tuna.

Yellow Fin serves a wide array of Filipino food from the very local “turo-turo” (pointing) style. These are readily available viands on a counter where customers just point to which one they want to order.

They also have the usual but delicious Davao “inihaw” (grilled choices) as well as soup dishes “sinabawan” and sizzling seafood. And they even serve a few Chinese dishes. But the bestselling dish is the Adobong Tuna Buntot (tuna tail in a special sauce) and the Greaseless Chicken.

Great food selection, not

to mention the complete line of coffee, iced and hot beverages, fresh fruit shakes and juices, reasonable prices, warm service and great ambiance make Yellow Fin Restaurant a dining destination for food lovers in Davao.

Dubbed as the Tobacco Capital of the Philippines, Candon City in Ilocos Sur is also the home of Bistro Candon Resto & Catering. Manifesting his deep and solid rooting to his hometown, chef and owner Peter Nic Rodriguez named his restaurant as such.

For over a decade now, Bistro Candon serves a wide range of quality choices from American, Ilocano, and Filipino dishes the town can be proud of. Signature dishes include Kansas City Spare Ribs; Norwegian Salmon Sinigang (sour soup); Sinigang Malaga (fish raised from their own fish farm); Pinakbet (mixed local vegetables) with their own homemade bagoong (shrimp paste) and Fresh Lumpia (spring roll); premium chocolate cake and house-blend ice tea.

The casual ambiance composed of blue, red, and yellow cylinder hanging lamps and made-to-order classic metal chairs allow guests to come as they are. Though there are reasonably priced items on the menu, this does not hinder Chef Peter from creating high-end dishes of steaks and scallops as long as it’s pre-arranged.

National Highway, Bagani Campo, Candon City, Ilocos Sur Tel. No. +63 77 742.5905 +63 77 742.5906

Araullo Cor. Mabini Streets, Davao City Tel. No. +63 82 221.4448

2/F Allan’s Grill, Cubao Expo, Gen. Romulo Ave., Araneta Center, Quezon City Tel. No. +63 2 913.2231

Sandawa Plaza, Quimpo Blvd.

Ecoland, Davao City Tel. No. +63 82 297.8777 +63 82 298.0299

Above all, quality food and service is what makes Bistro Candon stand out as Chef Peter prepares his food without shortcuts. This is the reason why one will savour the authenticity of every dish he creates.

The Marikina Shoe Expo in Araneta Center used to house the best locally made shoes. Today, among the rows of vintage shops, art galleries, and bars, you will find Allan’s Grill where authentic Filipino food is served. A must- try is the Crispy Garlic Hito (catfish). Other favourites are the Pinakbet Baboy at Hipon (mixed vegetables with pork and shrimp), Lipad Plapla (fly fish), Lechon Kangkong (pork with greens) and Crispy Binagoongang Baboy (pork with shrimp paste).

At the mezzanine you will discover

a whole new atmosphere called Genre Bar. For the past two years, Genre has been home to bohemians, artists, writers, and musicians. In short, “souls from the underground”. The seemingly ordinary white walls signify that you can imagine whatever you want it to be. While the soft blue and pink hues tend to give the place a soft relaxing ambiance.

Thursday jazz nights provide live music and if you catch them on an open mike night, guests can request and sing along with the band. “Upbeat and upstairs”, Genre’s nightly jams welcome all genres of music which more often than not translates to an all-genre music mix.

Most often, we stay within the boundaries of our comfort zone. On the other hand, stepping out and being more adventurous is when we discover something out of the ordinary. However seemingly small, reasonable prices, great food, and unpretentious settings prove a wonderful experience can come from little packages.

GREASELESS CHICKEN

is the newest al fresco champagne and cocktail bar in Cebu City. The tasteful blend of old world European décor and casual lounge seating in an outdoor setting enclosed by a plush vertical garden wall is meant for guests to unwind from the frenzy of urban life and immerse themselves in an exotic environment where the “art of mixology” awakens the drive to have fun and enjoy the night.

new trend in champagne cocktails and rose sparkling concoctions.

Bellini offers an interesting variety of 6 different choices of champagne and 12 different sparkling wines, including the

Bellini promises to unveil a series of events – flaming bars, waitresses on wheels, and ice parties - that will14 change Cebu’s nightlife scene.

Wednesdays feature Women’s Night with finger cocktails. Live Bossa Nova music is played by “One Click” on Thursdays. Listen to live Latin music by the “Sound Clippers” on Fridays. Dance to the groove of the music on Saturdays and treat yourself to Happy Hour moments on Sundays.

YELLOW FIN

BELLINI CHAMPAGNE & COCKTAIL BAR

Panorama Heights, Nivel Hills, Lahug, Cebu City, Philippines PH: +63 2 232.7375

Falling for

FARFALLA

BY STEPHANIE ZUBIRI

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t’s always difficult coming from a family in the culinary industry. But beautiful 26-year old Celine Le Neindre is making her own mark by conceptualizing a charming getaway place with homey and comforting Italian and French cuisine.

Farfalla Pasta Bar is a great place to get quality pasta for every liking as well as quality no-nonsense main dishes like Baked Lapu-Lapu, classically Italian Osso Bucco, and French Paysan-style Cassoulet.

Try their bestseller, Pasta Farfalle, with a three-mushroom cream sauce or for something even richer, Tagliatelle with Gorgonzola. Farfalla’s pecan pie, which was featured in the Sunday Inquirer, is one of the favorites. A varied selection of soups and appetizers such as the Ferris Wheel of Davao-made goat cheese mozzarella and organic red tomatoes with balsamic reduction dressing and basil perfectly hits the spot in terms of gourmet comfort food.

Avid meat eaters will also enjoy the steak that offers up to six different sauces. There is always something for everyone.

Farfalla also has a nice selection of wines from around the world as well as their very popular mojitos. The place is modern yet warm and inviting. You won’t be surprised if you end up staying on for a few more drinks after dinner. Farfalla Pasta Bar is open from 10 am-12 mn from Tuesdays to Sundays and closed on Mondays.

Celine believes in hearty and healthy,

A pretty butterfly makes her mark in Davao’s culinary scene and offers “good food, good times, everytime.” which is why many of her dishes use fresh ingredients from the local mountainous regions around Davao. Her efforts are also in the hopes of supporting and developing the local agricultural industry. In true European style, she believes quality is important and does not rely on industrial products. She is completely against bottled mayonnaise especially because a freshly made one is so simple and so much better. You won’t even catch her eating chips.

This is partly because of being exposed to quality food at such a young age.

Celine is the daughter of French chef Claude Le Neindre and Filipina wife Theresa Villanueva who own Davao mainstay, Claude’s Café de Ville. She grew up exposed to fine dining, trying caviar as early as 8 years old. She left for France to make it on her own and created her own experiences working around hotels as a waitress and even a kitchen helper.

The success of Farfalla proves that she can definitely reconcile her upbringing and yet bring something of her own. She has already achieved her six-month sales target and hopes to open more restaurants in Manila and Cebu soon. Celine is also looking at branching out into catering. Farfalla already has the capacity to cater to a maximum of 30 people outside Davao.

With her head planted firmly on her shoulders, Celine doesn’t let herself get carried away and believes however in stabilizing first. “Everyone is a critic. Which makes it harder but I keep on doing what I want because everyone is unique,” she surmises.

Farfalla is rapidly becoming everyone’s favorite little discovery in Davao. All the blogs speak only praises. Because of the simplicity of the dishes paired with quality local ingredients, it’s easy to appeal to all audiences and become one of Davao’s classic restaurants. There is no doubt that with her pretty face, solid business acumen, and firm belief in consistent quality, Celine’s dreams of culinary expansion will come to light.

FARFALLA PASTA BAR La Core Spa Bldg., Victoria Plaza Compound, JP Laurel Ave., Davao City 8000 Tel. No. +63 2 556.3195 Telefax No. +63 2 556.3196 Email: farfallapastabar@yahoo.com

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“Taste the World” at Oceana

Take a culinary adventure and journey through the world’s finest cuisines in this all-new three-in-one venue from the food service group that started it all.

BY PATRICK ANTHONY MEILY

T

hrough the years, various cuisines around the globe have developed creative menus of signature specialties uniquely different from one another. Each particular cuisine has evolved from simple food to more original dishes that eventually characterized the tastes and preferences of every country.

Here in Manila, the rich flavors of international cuisines from all over the world have rightfully found its place at Oceana, the newest restaurant, culinary school, and events place from the Cravings Group. Situated at the Mall of Asia complex, Oceana features culinary creations inspired by 18 countries and presents them in a new menu showcasing a combination of food specialties that have become the signature dish of each country.

“We want our customers to travel around the world thru food,” states marketing officer Alvan Young. Food at Oceana is served in platters good for 2-3 persons. A sample of their delectable all-inclusive menu consists

SUMMER/FALL 2010

of, among many others, Tastes of Hanoi, Vietnamese mincemeat and vermicelli spring rolls, fried crab claws with tamarind sauce and fresh salad of cucumber, lettuce, and bean sprouts; Tasting Casablanca, fish tagine stew with spicy paprika cumin sauce served with Moroccan-style couscous; Tasting Inverness, deep-fried battered fish fillet with hand-cut fried chips served with tartar sauce and malt vinegar;

Tasting Santorini, skewered lamb souvlaki served with grilled flatbread and tzatziki; and Tasting Salzburg, breaded pork schnitzel with onion-paprikabutter sauce served with cream and butter noodles. Oceana even has innovative pizza creations that include Moussaka Pizza, eggplant and zucchini with ground beef, vegetables and tomato sauce, topped with sour cream; Yakitori Pizza, Japanese-in-

spired pizza with grilled chicken teriyaki and vegetables; and Mango and Salted Egg Pizza, mango and salted egg on melted cheese with arugula.

From 7 am – 3 pm, Oceana hosts the 6-month Fast Track Pro-Chef Program. The course, offered by the Center for Culinary Arts (CCA), Manila, familiarizes students with theories and skills on classical French culinary techniques focusing on the preparation and service of various international cuisines.

As an events place, the 800-square meter Oceana can accommodate up to 350 people with 10-12 persons seating per table. The venue offers a variety of event packages for every occasion and social function. They also have in-house events organizers to assist customers in customizing the packages based on their specific requirements.

Young explains the reason behind the name: “We wanted to project the image of Oceana as having a cozy ambiance by the bay.” This is also quite evident in the contemporary all-white interiors that are perfectly complemented with ceilings decorated with overlaying wood having wavy designs. Illuminated by attractive bubble

lights alternating with large pin lights, the whole place is enclosed with allglass panels that provide a panoramic view of Manila Bay. After only for more than a year, Oceana has effectively introduced its new concept into the culinary mainstream. “…and we are quite successful in doing so,” Young proclaims. He adds, “We always make sure that our menu is done with quality and our presentation with care.”

Oceana’s inviting tagline sums up every gastronomic experience there: Taste. Learn. Celebrate. Because at Oceana, everything is a discovery.

Building A San Miguel by the Bay, SM Mall of Asia, Pasay City Tel. No. +63 2 556.3195 Telefax No. +63 2 556.3196

www.oceanaphils.com

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ll-time Filipino favorites are presented with a contemporary twist at C2 Classic Cuisine. The result of a successful collaboration between Cravings and the Center for Culinary Arts (CCA), Manila, C2 Classic Cuisine applies innovative ways in preparing traditional Filipino dishes and presents them as “redefined classics.”

Since 2004, C2 Classic Cuisine has introduced unusual recipes of ordi-

In every outlet, the interior of C2 Classic Cuisine is designed with an open kitchen that affords customers with the opportunity to see the preparation of their food while actually being cooked. Renowned head chef Oliver Gascon is responsible for turning everyday flavors of local dishes into something out of the ordinary.

Due to numerous requests, C2 Classic Cuisine is now offering “C2 Local Flavors,” the restaurant’s ca-

Learn to appreciate Filipino cuisine with a whole new culinary fondness and fervor once you’ve tried the original concept offered by this award-winning restaurant. nary Filipino food and came up with something different for the palate, making them a must-try for everyone.

The common tilapia which is regularly served as fried has been converted into Seared Tilapia in Coconut Emulsion, tender tilapia fillet served with pineapple salsa in creamy coconut sauce. The usual kare-kare of ox tail and tripe has been transformed into Crispy Kare-Kare, boneless pork leg drizzled with rich peanut sauce. For this dish alone, C2 Classic Cuisine has been recognized as one of the country’s best restaurants in serving karekare during “Sooo Pinoy,” the national search for the ultimate Pinoy dish held in April 2010 sponsored by the Department of Tourism, Unilever Foodsolutions, and the Philippine Daily Inquirer.

In addition to this, C2 Classic Cuisine has been awarded as one of the finest restaurants in Asia in 2009 by The Miele Guide, an independent and authoritative guide book that features the best chefs and restaurants across the region.

“Every year, we focus on product highlighting to come up with a changing menu. And for the past 6 years, we are doing very well,” says marketing manager Marifi Serafin.

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tering services with a wide array of cocktail menu choices for lunch and dinner buffets. The line-up includes appetizing and creative dishes such as lumpiang Lucena bites, squid balls in bacon wrap, dinuguan puto pao, and sisig empanadita. In September 2010, C2 Classic Cuisine will again offer its “C2 Eat Promo,” meriendaall-you-can from 2-5 pm.

We continue to position ourselves to be the leader in the industry, offering the same twist and always something different,” Serafin ends with enthusiasm.

287 Katipunan Avenue, Loyola Heights, Quezon City Tel. No. +63 2 426.6681 Fax No. +63 2 928.7942

www.cravingsgroup.com

CCA

Leading The Way In the highly competitive food service industry, this pioneering school paved the way for raising the standards of culinary excellence in the country.

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ince 1997, the Center for Culinary Arts (CCA), Manila has been at the forefront in professionalizing culinary education in the Philippines. Being the first culinary school in the country, CCA, Manila has earned the distinction of becoming the benchmark in the industry, developing a competency-based curriculum that adheres to global program standards.

before joining the culinary institution in 2008.

Aside from the diploma courses, CCA, Manila also offers short courses, such as the 13-day Fundamentals in Culinary Arts, 13-day Fundamentals in Baking and Pastry Arts, 3-month Culinary Apprenticeship Program, 5-day Young Chefs’ Boot Camp, and the 6-hour Kitchen Discovery Class.

Managing Director Dr. Veritas Luna recalls, “The culinary industry was so young then. It took CCA 3 years to develop its curriculum into what it is today.” At present, CCA, Manila offers comprehensive 2-year academic programs in Culinary Arts and Technology Management and in Baking Pastry Arts and Technology Management.

Under the programs, a certificate is given upon the successful completion of the first year and a student may finish the second year to obtain a diploma. A class is limited to only 15 students. Each student is Dr. Veritas Luna

A full-time faculty of 9 members and 10 lecturers who are all experts in their respective fields comprise the teaching staff responsible for administering the courses.

“To be an instructor at CCA, one should have 2 years teaching experience and 5 years working experience,” Dr. Luna emphasizes.

provided with his or her own kitchen to work with. “This is to ensure one-on-one mentoring and facilitate more interaction among students,” says Dr. Luna, who was chair of the then Department of Home Economics at the University of the Philippines in Diliman, Quezon City for 22 years

Through its Continuing Education Program, CCA, Manila has linked with partnerv schools for graduates who intend to pursue higher education in other countries. Schools abroad where students can continue their studies include the Northern Alberta Institute of Technology in Canada, Blue Mountains Hotel School and William Angliss Institute in Australia, Thames Valley University in the U. K., Johnsons and Wales University in the U. S., and Les Roches School of Hotel Management in Switzerland.

Because of all of these innovations, CCA, Manila is the first school in Asia and only the second outside of the U. S. to be accredited by the prestigious American Culinary Federation (ACF), the largest organization of professional chefs in

North America. Graduates also receive certificates from the National Restaurant Association (NRA), a restaurant business industry association representing more than 380,000 restaurants in the U. S. “This guarantees that our students will be able to work and compete globally as certified culinary professionals,” shares Dr. Luna.

Immediate plans are already in place for CCA, Manila. Only last summer, the Weekend Culinary Getaway was launched for couples and groups who wish to experience an out-of-town adventure consisting of an overnight stay with full board meals highlighted by team-building culinary activities. At the school’s main campus along Katipunan Avenue in Quezon City, more facilities are under construction to provide better services to students. “We will be putting up a 30-seater restaurant for the practicum of students,” Dr. Luna reveals.

As part of strengthening its succession programs, CCA, Manila will soon introduce courses on advanced culinary arts, entrepreneurship, events management, food photography, and even a 5-day program on how to operate a Chinese kiosk.

The school also aims to establish a Coffee Academy to teach coffee-making and the fundamentals of running a coffee shop.

All these have been made possible because of Founder and President Susana “Annie” Guerrero, who was presented in March 2010 with the Cutting Edge Award by the ACF in recognition for her groundbreaking efforts in revolutionizing culinary education in the country.

In closing, Dr. Veritas Luna puts in simple terms the school’s mission. “The role of CCA is to be the leader, the model for the food service industry.” She believes that they have taken the right direction towards this objective. And after more than a decade, with an undisputed track record to boot, CCA, Manila has definitely made it and accomplished its mission.

CHEF SEE CHEONG YAN:

A CHEF LIKE NO OTHER

BY KATHLEEN ASUNCION

complish many things. According to him, people should never run out of things to accomplish because if we do, we stop.

Chef See is currently the Corporate Culinary Head of Enderun Colleges and unlike most chefs, he is also an educator. One of the things he would like to accomplish is seeing how far his students can go. “I want to see the day they supersede me. I want to see the day they are going to be much, much better than me. That, for me, is an accomplishment. It’s not so much about myself anymore.”

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n the surface, Chef See Cheong Yan looks like just any other chef. Hence, one would assume he is like most chefs who study for a couple of years in a culinary school to pursue their passion for food and end up working in a restaurant. However, Chef See is not just like any other chef. For one, he did not study to become a chef. He took up Hotel and Restaurant Management in Les Roches International School of Hotel Management in Switzerland. It was during his second year in Les Roches when he realized that what he wanted was to work in the kitchen.

With twenty-six years of experience in the culinary industry under his belt, Chef See has worked in various hotels and restaurants all over the world. While in school in Switzerland, he took internships in hotels and large catering establishments. After graduating from school, Chef See came to the Philippines to marry his Filipina wife and has been working extensively in hotels in and out of the country.

He has worked at the Kempinski Hotel and Traders Hotel in China and at Banhoff Buffet SBB Basel in Switzerland. He also had a stint with the fastfood chain Kentucky Fried Chicken which he is very proud of.

In the Philippines, he started his career at Chateau 1771 in Malate then moved on to 20

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the Hyatt Regency Hotel in Manila. Chef See has also led the kitchen operations of Edsa Shangri-La and Tagaytay Highlands.

Chef See is the kind of person who focuses on a goal and doesn’t stop until he gets it. This determination has led him to become what he always wanted to become: an executive chef in an international hotel. This happened when he was working at Traders Hotel in China. During his term, Chef See was able to handle a crew of 175 and 125 people under him; a task that not a lot of people can take on.

However, Chef See, being the humble individual that he is, does not take all the credit for this accomplishment. He recognizes the work done by the people working for him. “My accomplishments are nothing compared to what my people do for me in order for me to accomplish what I have done.” This goes in line with his belief that we should always take time to honor and respect the work of others.

When people are asked about their accomplishments, they would usually mention the awards they got and competitions they won, but not Chef See. Although he was once the Philippine champion of the Australian Meat and Livestock Competition, this does not really interest him. Furthermore, despite being in the culinary industry since 1984, he still wants to ac-

Most chefs have a preference as to what kind of food to cook. Most of the time, they have a signature recipe or dish that they are known for, but not Chef See. A selfproclaimed ‘jack of all trades and expert of none’, Chef See does not stick to one kind of food. What he is looking for is “satisfaction through perfection.” He believes that if he can perfect something ten times or twenty times over, then he is successful.

Another reason why he doesn’t have a signature dish is that trends keep on changing. What is good today might not be good anymore after three, five, or ten years.

Since Enderun Colleges is an academic partner of the Alain Ducasse Formation, what is important for him at the moment is to carry out Alain Ducasse’s simple philosophy - the best ingredients will bring you the best results.

Among the many highlights of Chef See’s career includes serving celebrities like Kenny G, Sting, and a certain Cantonese movie star among others. He also shared that he may not have the honor of serving the current president of the Philippines but he has had the opportunity of serving every president after Ferdinand Marcos. For most of us, being able to even come near big celebrities can be a big deal and can even put us on a natural high. However, Chef See’s true happiness transcends that. In line with this, he said that, “When I make a plate, I want to take a peek at the window. If I see that person happy and with a smile, then I know I did my job, regardless who the person is. It doesn’t matter if he is the president. Everyone is the same. If the plate comes back and it is clean, then I know my work is appreciated.”

DAVAO’S MAIN MAN W

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BY BAMBI TORRES-CAMUS

Chef Claude Le Neindre

BY LESLEY DAWN CABAL

B

eing a regular 16-year old meant turning in school projects before deadlines or burning the midnight oil to pass long tests and midterms. It meant freely rushing off to basketball or football practice, or even playing a violin piece to your elective’s recital.

So who would ever think that it was anything but regular for a 16-year old to work professionally in Touvres, a populated area where one can find the biggest castles and hotels in France?

Chef Claude Le Neindre wasn’t your ordinary 16-year old. At such a young age, he dove into the role of apprentice and entered the culinary world. Though he had no background in cooking, his exposure to kitchen chores such as peeling and chopping onions and garlic and keeping the area clean gave him the baby steps needed to embark on his journey.

His work experiences at the best restaurants in different parts of Europe, made him learn so many things every single day. His earlier education came from jobs at Potel Etchabot, Hyde Park Hotel, White Heart Hotel, London Hilton, Hotel Intercon, among others. Jacques Laugenie, Executive Chef of London Hilton during the time that Chef Claude worked as Chef de Partie, was the instrumental person that let him prepare his first dish, which was how to make an omelette.

His adventure continues with never-ending love stories made in the Philippines. He was offerred the General Manager position at Davao City Insular so he researched and fell in love with everything it could offer, especially the opportunity to go scuba diving whenever he could.

It was during his stint at the Insular that he met his wife, stating that it was “the most beautiful thing that happened.” So at the age of 40, Chef Claude married his exquisite wife in scenic Tahiti. At this age, his first daughter was born.

Living an adventurous life fueled by his passion for cooking, his wife suggested for them to stay in Davao to settle down.

“It was the best decision I made,” he confirms. In 1996, Chef Claude’s dream to have his restaurant finally came true.

With the help of his brother who was an architect, they were able to get wood that was on sale to fix the venue.

Fast forward to 2010, Claude’s Le Cafe de Ville at Habana Compound in Davao City is regarded as the first and only authentic French and Mediterranean cuisine in the South. Though, Chef Claude adjusts to the people as he knows that Filipinos have different taste preferences.

His recipes for pepper steak and tanigue are suited to his clientele’s palate.

After almost half a century of learning, cooking, and travelling around the world, Chef Claude is happiest in the Philippines.

He is even thinking of his restaurant’s expansion. He has come to know that French cuisine is his forte, so he continues to do what he does best. He advises young chefs to remain humble, and tells them that one does not become a chef overnight. According to him, having a certificate does not mean that you already have it made. It is all about hard work, determination, and passion.

As much as the culinary field is his bread and butter, Chef Claude’s main goal now is to help out his kids. Though he is a chef at heart, his main role in life is to be a good gather and husband. And it is but every man’s dream to make sure his family lives a comfortable life, after all.

www.dineasiaguide.com

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TRIBOMANILA

IN THE MAKING “Dancers are the athletes of God”- Albert Einstein

BY AIMEE MARCOS

I

f that is the truth, then Tribo Manila is the reason why dancers dance.

Meeting on a drizzly Tuesday afternoon in the outdoor area of M Café in Makati, the five members of Tribo Manila, possibly one of the most underrated local groups in the local scene, held court. For two hours, the band members did nothing but laugh and share anecdotes of gigs and parties past, which set the tone for the entire conversation.

The band has been around since 2005 and was started by Robbie Sanchez and Mon Maramba. They wanted to change the way the DJ and dance scene that was here in the Philippines and decided to add live music to DJ sets. The band has undergone many lineup changes through the past five years but with the

present line up, there is Robbie, the founding member, a.k.a. DJ Danger, playing Latin, disco and funky house; Marcus Maguigad, a.k.a. Mr. Marcus, resident beatboxer and breakdancer, also plays the djembe and congas with a hip hop twist; Stefan Lowenstein a.k.a.

The Token White Guy, who is Austrian and plays Latin beats with timbales and doubles as the group’s sound engineer; Alvin Cornista a.k.a. Vinrock, who the group says is “probably the best sax player in the country,” and is responsible for the group’s jazzy sound.

With a group that has been together this long, it is no surprise that though they may not be in the musical headlines, they certainly have been around the proverbial block. Some may say several times and in fact, and the members

may even say that they made the block.

Whichever the case may be, the band’s resumé reads like a Rolling Stone article.

They have delved into the television show circuit having a show called “Urban Tribe” which was aired on Channel 5 and was around for three seasons. It was a documentary-like show that followed the band through their many wanderings around the country and followed their numerous gigs and events.

They have a standing New Year’s gig at the Seawind Resort in Boracay, the Ibiza of the Philippines. Here, their sound is inevitably embraced, what with the picturesque setting filled with glorious sunsets, and chilled out vibe. They have also played in Camarines Sur, the Ruins in Bacolod, and have even been invited to play at fashion shows and launches,

such as those of Louis Vuitton, Mango and Gucci.

They also played in some of the country’s biggest festivals, namely the annual Maskara that happens in late October in Bacolod. They are also part of a pet project of Robbie’s called Peace Pilipinas Festival, which is tentatively slated from August 21 to September 21 this year, where Tribo Manila has made the soundtrack. The project was put up to promote peace through music, the arts and sports. The hope is that there will be several concerts throughout the country this coming year.

Aside from looking forward to this project, the band is in the works to come out with a new album which is tentatively scheduled to be released

early next year. They will have several collaborations, namely Artstrong, and world renowned cellist, Dave Eggar.

They have had past collaborations with Kat Agarrado of the funk, soul and jazz local band Sinosikat?, and they are also embarking on an Asian Tour next year with international DJ, songwriter and (as it says in Wikipedia) “multi-instrumentalist”, Vikter Duplaix, with Jhoon Balbuena, former drummer of the rock band Kjwan.

Their future plans aside from this is to reinvent their sound, to follow their dream of playing Carnegie Hall in New York, to hopefully have a repeat of their biggest gig ever of five thousand people in attendance, and to somehow score collaborations with Germans Jazzanova, London’s 4 Hero

and Bugz In The Attic. And if he was still alive, Nigerian musician extraordinaire, Fela Kuti.

For now though, they are content doing what they do and making people dance. As they themselves said, the motto of the band is “ to have fun and keep ‘em dancing.” There is no doubt that these boys will always have the crowd, and quite possibly soon the world, dancing to their lively, upbeat, rhythmic and limber beats. You can also catch them at the publicity launch party of Dine Asia on August 12 at Oceana.

To learn more about the band or contact them for a performance, please look for them on Facebook under Tribo Manila.

A DELUXE SCOTCH TASTING PROGRAM WITH The Chivas Regal

18 Year Old

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t all started 1843 when Queen Victoria herself granted a Royal Warrant to the Chivas brothers, James and John, to supply premium Scotch whiskey to the royal family. With their humble beginnings in historic city of Aberdeen , Scotland , who would have thought that the Chivas brothers’ premium spirits could conquer the whole of Europe and, years later, delight the palates of Scotch aficionados in the Philippines .

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ernod Ricard Philippines , the exclusive importer and marketer of popular international premium brands such as ABSOLUT Vodka, Malibu Rhum, Martell Cognac, and Kahlua, among others, recently hosted a two-day Chivas Regal 18 Year Old Exclusive Scotch Tasting Session at The Republiq Club in Resorts World, Newport City . Attended by many prestigious guests and personalities, the program was meant to show the indulgent uniqueness of the Chivas Regal 18 Year Old premium Scotch Whisky. A number of 18 Year Old single malt whiskies from the Chivas Regal 18 blend were paired with chocolate shavings, almonds, sultanas, and chocolate truffles.

An exceptional 4-course dinner and hors d’oeuvres were specially-prepared by The Republiq’s own Chef Fernando Aracama. Hyatt Executive Chef Josef Miklavc also created unique chocolates infused with Chivas Regal 18 Year Old for guests to partake.

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he key idea behind the unique event was to highlight how Chivas Regal Blended Scotch Whisky can be enjoyed with certain foods and dishes to further enhance the product, and bring out the numerous layers of taste found in the blended Scotch. The Chivas Regal 18 Year Old Scotch Tasting program is an ideal way of introducing to both

Scotch and non-Scotch drinkers a new way of appreciating blended whiskies. Pairing a good Scotch with food items is something new to Filipinos, as we are mainly content with just having our Scotch on the rocks.

Matching Premium Blended Scotch whiskies like the Chivas Regal 18 Year Old with food takes some experimentation and experience to get it right, but the results can be mind blowing.

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egional Mentoring Manager for Chivas Brothers Limited, Mr. Darren Hosie, flew in from Scotland and led the tasting program on the world’s most beloved Scotch whisky. Mr. Hosie inherited his

passion for the Scottish national drink from his father and grandfather. He joined Chivas Brothers Limited on July 2003 and, has since become an International Brand Ambassador, going around the world and educating the people on the distinctiveness of the Chivas Regal. He has reached a lot of countries in North & South America, Europe, and Asia as he continues to share the wonderful world of Scotch whisky.

Esteemed guests and Scotch lovers alike enjoyed the brief but informative program, and, most of all, shared lots of their own stories with their Chivas Regal 18 Year Old Scotch happily nestled in their hands.

WITH WINES + SPIRITS

PORT WINE BY: DENNY WANG

T

AVOID IT IF YOU ARE NOT READY TO FALL IN LOVE

he world is more divided in terms of preference for wine than ever before.

Some subscribe to the old saying “The first duty of wine is to be red...the second is to be a Burgundy” - Waugh. Others lament “The only regret in life is that I did not drink more Champagne” - Keynes. Many prefer newworld wines of the southern hemisphere. Then there are those who do whites only because reds are too dense for their palates. Everyone has a good point. But if you walk into a room full of wine connoisseurs, holding a decanter of Port wine, you’d be lucky to have a glass of it left for yourself. Port is without question or fuss, a universal wine-lover’s favorite.

So what is Port wine?

Port was originally from Portugal in a city called Oporto. (Guess that quickly answers the question of why it is called Port, doesn’t it?) Various good renditions of Port can now be found elsewhere like Australia, America and South Africa. Certainly there are some notable efforts but most are not (yet) up or par with the genuine article from Portugal.

Port wine gained popularity in Britain during the 18th century when France and England were at each other’s throat all the time. French wine were all but banned in England. Portugal was not a part of the quarrel but Portuguese (dry) wine couldn’t ingratiate itself with the spoiled palates of the English. The sweet fortified style was an instant success; so much so that British winemakers and merchants migrated to Portugal to set up shop there. Even today, famous houses that rank among the most revered Port producers, sport English names like Dow, Taylor and Graham.

It seems like everything in 21st century Earth has to be compartmentalized into neat genres so try looking for Port in the pigeonhole called “Fortified Wine”. Personally I find the tag a bit denigrating; smacks of a feeble wine desperately needing help to make it palatable. It makes people wonder if Port is wine at all.

To be sure, Port is a type of wine, structurally modified if you must but still every bit, wine.

Purists can protest by pointing out that the Portmaking process involves adding of brandy at the

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Port is not for the very young, the vain and the active. It is the comfort of age and the companion of the scholar and the philosopher.

-Evelyn Waugh end – hence described as fortified - so technically it is not wine per se; point taken.

Just like the production of Champagne starts with the making of white wine, the first step with Port is to make red wine. Touriga Franca, Tinta Roriz, Tinta Barroca, Touriga Nacional, Tinto Cão and Tinta Amarela are grapes used in making Port. Touriga Nacional makes world-class red wine that gives Rioja, Brunello and Malbec a run for their money.

Port weighs in at 20% alcohol strength (typically 12% from wine and 8% from brandy) compared to 12-14% for most dry wine. When the fermentation reaches about 12% alcohol, potent grape spirit brandy is added to raise the wine’s strength to 20%, at the same time arresting the fermentation process. This is where the course is altered and destiny is changed from Wine to Port. That abrupt halt to the fermentation by the way also causes the wine to be sweet with no sugar added. Let me explain.

We all know that fermentation is about converting sugar in sweet grape juice into alcohol.

When the alcohol level exceeds 14%, yeasts gets lazy and stop fermenting sugar into alcohol. Arresting the fermentation causes a lot of unfermented natural sugar – called residual sugar - to be left in the wine.

There is nothing esoteric about Port, probably because it managed to elude modern wine journalism. For starters, we don’t have to talk about terroir, nor was there ever a Paris Challenge to settle an epic dispute of very little consequences. Nobody will approach you with a glass of Port asking you to recognize its region and producer. This might actually be one of the last remaining sanctuaries not contaminated by ratings. When I drink Port with family

and friends, it seems like only two things matter: savoring the wine and wondering whether I can afford another bottle after it.

At the risk of oversimplification, Port is about vintage and honor; vintage because it is about the weather condition of each year and honor because it has a lot to do with each winemaker’s preservation of his/her goodwill (more on this in a minute). Port has a very old rules and goodwill can’t be established overnight with RP ratings and clever tricks like mailing lists. I’ll leave it at that lest this develops into something more polemic than I bargained for. But I will discuss vintage and honor shortly.

Port is not a simple wine. In fact, it is rather complex, arguably more so than red wine, yet deceivingly easy to enjoy. There are several styles of port; each serves a different purpose, addresses a different market segment, and fits snugly into Port lovers’ myriad whims, desires and budgets. The top of the line is a rare and inevitably expensive Vintage Port.

Vintage port is like vintage wine, meant to improve with age inside the bottle over many years. It is made from grapes of a single harvest.

The vintage (year) appears on the label. These are very rare, expensive and not meant to be drunk young. I opened a 1970 Diez just the other evening and it was vigorous and robust, redolent of chocolate and black fruit flavors. At

40 years of age it was a class act of power, elegance and style all contained in one neat silky package. When I had the same wine about 15 years ago its tannic structure was a little abrasive. We’ll come back to talk about Vintage Port at length a bit later but first let’s run through a few other (more budget-friendly) styles of port.

Late-Bottled Vintage or LBV Port is also a kind of vintage port except that it is softened up by several more years of maturation in a barrel before bottling. The whole idea is to make LBV ready to drink upon release which is usually 5-7 years after the harvest. While the best wine goes to making Vintage Port, runner ups make it to this format but quality is still of the highest standards. LBVs wear a friendlier price tag of around Php 1,200 to 2,400; they are excellent values for Port lovers.

Another similar style is the Colheita Port which is a softer and more ready-to-drink version of LBV. For unknown reasons Colheitas are seldom seen in the market these days. These are a bit like Bordeaux’s practice of offering a “second wine” made from quality grapes that can’t go into the Grand Vin main label. They often are excellent value for money.

Single Quinta Vintage Port is probably the nearest thing to a genuine Vintage Port. Vintage Ports are made from wines from several vineyards called quintas. The very best grapes are selected from each site to create complex alchemy of their distinctive characters. Single Quinta Vintage Port breaks that tradition by using grapes from a specific (single) quinta. This approach delivers what wine lovers call “terroir” or site personality on top of distinctive qualities of the climate and harvest conditions of the vintage year alone. Prices, and to a certain extent quality also, approach those of Vintage Ports. p2,500 to p4,500 for a young bottle is not unreasonable.

and then filtered (to get rid of sediments) before bottling. Oxidation causes the once-dark color of Port to lighten and acquire a tawny hue (hence the name). Entry-level Tawny Port can be purchased at around p600 a bottle. When you see words like Ten-Year-Old or TwentyYear-Old on the label of a Tawny Port, you are looking at pretty fancy stuff; so expect to pay a fancy but fair price of p1,200 to 3,600. The least expensive port is called Ruby Port. Despite starting at just p300/bottle, it is not good value for money; hardly even worthy of being called Port in most cases.

Now back to Vintage Port again, particularly the subject of honor.

Declaring A Vintage – an honor system Vintage Port is produced only about 3-4 times in a decade. No, it is not because of Government regulations or event acts of God. It is an honor system, self regulated and one that has governed more effectively, and most say more fairly, than any set of laws known to the wine trade. The system is called declaration and it is quite simple; perhaps that’s why it works.

Producers have a year after the harvest to ponder over a decision to declare a vintage or to abstain, a decision that hinges on their confidence about the quality of the wine of that year.

Although reputation (and pride of course) factors heavily into the making of world-class wines like Petrus, La Tache and Sassicaia, money is nevertheless very much a part of the equation. That’s not so in the case of Vintage Port. The quantity of Vintage Port is so small that it makes up an insignificant percentage of the producer’s annual revenue. Declassifying a whole vintage of Petrus is almost unthinkable but all Port-houses do so routinely 6-7 times a decade. Money is not at stake here, but reputation is; perhaps ego too. There is no bad vintage port. Unfortunately, this also means that there isn’t any cheap Vintage Port either.

Expect to pay at least p4,000 for a young bottle that demands 5-10 years of waiting in the cellars, p12,000 for 20-year-old and the moon for rare old bottles.

The longevity of Port wine is legendary second perhaps only to Madeira. In fact, Port ages much better than most dry wine. Its high alcohol content protects its well against excessive oxidation which turns wine eventually into vinegar. Excellent 50-year bottles of Port - still fresh and vibrant - are living testament to Port’s longevity. Some of the best vintages are 1945, 1955, 1963, 1977, 1994 and 1997. 1985 is probably the only noteworthy vintage in the disappointing decade of the 80s that is drinking nicely now.

Tawny Port is akin to Non-Vintage Champagne. There is no year on the label and it is completely ready to drink upon release. Tawny Port comprises of wine from more than one year. It undergoes extensive ageing in barrels

So how does one enjoy a good bottle of Port?

With a great deal of respect. Other than the fact that it is sweet, everything else is the same as wine. A Vintage Port is expected to achieve excellent balance between its natural sweetness, fresh acidity and a firm structure of tannins. It has to have plenty of flesh to cover the bones, a good long and steady finish (aftertaste)

to extend the experience beyond the swallow.

With age, we can expect a new kind of charm, distinction if you will, emergence of elegance, complexity and depth of flavors from its maturity to a point where one would not even attempt to describe it in words anymore.

If I were given one dying wish for a bottle of Port, hands down without a doubt, it would be the legendary 1963 Quinta do Noval Vintage Port specially qualified as “Touriga Nacional”; literally to die for. Other great bottles include 63 and 77 Dow, 55 Graham and the 45 Taylor.

Bottles to lay down for your sons and daughters include 94, 97 and 2000 vintage port. For current drinking at a reasonably affordable price, I opt for a Barros 95 and Feist 87 and 85. These are not stellar vintages but they are good value for money.

The classic pairing for Vintage Port is the king of blue cheeses - English Blue Stilton - served over

water biscuits accompanied by lightly salted roasted almonds. For younger and more tannic ports a piece of dark chocolate (65+% cocoa) matches well with the chocolate flavors indigenous to the Port. Matured Port goes very well with braised meat in rich reduction sauces.

If you have a cellar at home I would argue that the best candidate for space in that precious piece of real estate is Vintage Port. Value appreciation in Vintage Port out-performs dry wine mainly because prices on release of dry wine tend to be too high. Upside in investment in dry wine is not lucrative and fatality rates of dry wine rise exponentially beyond 30 or 40 years of age. The risks of Vintage Port going bad inside the bottle are much lower. Port’s high alcohol strength protects it well against oxidation.

If you need any more reasons to make that shift in your wine investment strategies to Port, here is a possible deal closer. When the head longs for a shoulder to rest on, arms hungry for a warm body to wrap around or teeth overly anxious to sink into something unthinkable, this tawny-hued clone of a wine if you will, always hits the spot.

www.dineasiaguide.com

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Come Across

Acquatica More than just a visual spectacle, be fascinated with the engrossing extravaganza of light and water, and encounter for the first time the greatest show on water.

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anila Ocean Park has become even more exciting with the opening of its newest water-themed park, Acquatica.

Inspired by the vision to be the country’s next integrated resort destination, Acquatica is the venue for the musical fountain show entitled “Maiden of the Sea.” The live performance makes use of actors interpreting the story through music and dance backed up by a dazzling display of laser, water, and fire including pyrotechnics as special effects.

Regarded as the largest and only laser and water show in the country, the show utilizes more than 1,600 water nozzles. A total of 18 city lights, 15 moving headlights, 12 strobe lights 500 LEDs, 70 fountain pumps, 7 water screen pumps, 3 water explosion pumps, 20 pyrotechnic triggering devices, 3 lasers, and 15,000 underwater lumens are consecutively operated for every presentation.

“With all the sophisticated technology behind it, it’s actually no mean feat,” says assistant operations manager Pepito Maligaya. He continues that in order to ensure safety and quality, all their pumps are U.S.–made and all their equipment are computer-operated. Acquatica has an open gallery with a seating capacity of 2,000 people and a swimming pool where the nightly attraction is held. Open daily from 8 a. m. to 5 p. m., the pool charges P 180.00 per head on weekdays and P 200.00 per head on weekends.

Maligaya tells that several plans are in the offing for Acquatica. According to him, Acquatica will be promoted as a venue for concerts, television shows, and sporting events. He adds that it will also be marketed to companies for the holding of team-building activities. Maligaya states that they also intend to offer fitness trainings and wakeboarding for beginners.

Aside from all these forthcoming plans, what is actually highly anticipated is the Sea Lion presentation that showcases the marine mammals’ intelligence and social charm. The show runs for about 20 minutes. “Everything is in place for this latest attraction and it will soon open to the public at P 150.00 per person,” Maligaya reveals.

“Maiden of the Sea,” the musical fountain show at Acquatica which runs for 30 minutes may be watched from Wednesdays to Sundays at 7 p. m. at P300.00 on weekends and P 250.00 on weekdays.

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Manila Ocean Park, Luneta, Manila Tel. No. +63 2 567.4321 manilaoceanpark.com

This unique exhibit, the first of its kind in the country, showcases the largest collection of jellyfish and offers, not only an extraordinary experience, but also something surreal.

This unique exhibit, the first of its kind in the country, showcases the largest collection of jellyfish and offers, not only an extraordinary experience, but also something surreal.

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pening in September 2009, Jellies Dancing Sea Fairies is one of the latest attractions featured at the Manila Ocean Park located behind the Quirino Grandstand in Luneta, Manila.

Designed with the newest technology in lighting, music, and multimedia effects, the attraction is primarily an exhibit of six (6) different kinds of species of jellyfish contained in seventeen (17) transparent acrylic tanks.

With the use of alternating multicolored lighting and classical music playing in the background, the jellyfish appear to be pulsating or dancing, hence the exhibit name.

Jellyfish, also known as jellies or sea jellies, are considered to be the most fascinating and most interesting creatures of the marine world. With more than 2000 species known and more being discovered, jellyfish are found in every ocean from the surface to the deep sea. Having basic body structures that resemble an umbrella, jellyfish feed mostly on small fish and planktons, floating organisms which may be animals, plants, or bacteria, that inhabit the oceans and seas.

Nematocysts, or stinging cells, are what jellyfish used to defend them-

selves and capture their prey. These are usually located on the tentacles or arms, but in some species, these are found on the bell.

To help the public fully understand and appreciate, a wall inside displays basic facts and information on jellyfish, including “extreme jellyfish” from all over the world. Here, a visitor can read about and see photographs of the largest jellyfish, the smallest jellyfish, and even the most dangerous jellyfish in the world, making the exhibit an educational destination by day.

According to program development specialist Jappy Lim, aside from this, they also have plans of converting the exhibit into a unique recreational destination at night. “We have plans of transforming the exhibit into a bar at night,” he relates.

Jellies Dancing Sea Fairies charges P 150.00 per person for the entrance fee. It is open daily from 10 a. m. to 7 p. m.

Manila Ocean Park Luneta, Manila, Tel. No. +63 2 567.2309 manilaoceanpark.com

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ocated in Panglao Island, Bohol, Eskaya Beach Resort and Spa is a tropical hideaway for those seeking a relaxing experience by the sea. The resort got its name from the only known indigenous people in Bohol. It was established in 2007 and was formally opened in 2009.

Vacationers in search for some rest and recreation can enjoy the luxurious accommodations of this exclusive resort. Guests can choose from fifteen villas of five different types. Eskaya offers 4 whirlpool bath villas with sea view, 6 swimming pool and whirlpool bath villas with a garden or creek view, 3 infinity swimming pool and whirlpool bath villas with sea view, 1 swimming pool and whirlpool bath family villa with sea view, and 1 infinity swimming pool with spa and colonial bath, presidential villa with sea view. One would bask in Filipino cultural heritage with the resort’s Filipino architecture and hospitable staff.

Vacationers can let their worldly stresses fly away while enjoying a massage in

Handuraw Spa which is situated on top of a hill overlooking the vast Bohol Sea. The staff uses a combination of music and touch therapy to administer rich spa rituals and renditions of Filipino and Asian spa treatments. Diners can bond with friends and family in Lantawan restaurant which showcases international as well as progressive Filipino-Boholano cuisine.

Guests can also choose to dine in the privacy of the villa. Visitors can also enjoy Eskaya’s other amenities which include the infinity pool with a swim-up bar, PADI dive shop, helipad, kayak, and jet ski. Eskaya also offers private chopper services and yacht cruising.

If you wish to explore the island, Eskaya can also arrange country side tours so guests can engage in other activities and witness the numerous attractions of the island. The island has historical landmarks such as the centuries old Baclayon Church and Albuquerque Church. Being a popular eco-cultural destination, locals and tourists alike can experience nature while cruising in Bohol’s Loboc River, marvel at the Chocolate Hills, and get to see the tarsier, the world’s smallest primate. Island hopping, dolphin and whale

watching, and scuba diving in various dive spots are also other activities that guests can enjoy in Eskaya.

Take pleasure in the soothing waters and enjoy serene accommodations in Eskaya Beach Resort and Spa where all guests are treated as family.

ESKAYA BEACH RESORT & SPA Panglao Island, Bohol Tel. No.: +63 38 502.9516 www.eskayabeach.com

Come South

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CamSur

BY KATHLEEN ASUNCION AND LORI BLACKURN

o doubt about it. Camarines Sur has bragging rights. Why you might ask, because it currently holds the title as the Philippines’ number one most visited tourist destination. Impressed?

You will be. Take note that this place is not to be missed and yes, it will exceed expectations.

Welcome to the Province of Camarines Sur. Pack a bag, grab your camera, and prepare to be charmed. From Manila, a 10 to 12-hour bus ride or 45-minute flight will bring you to this gem of a province. Locally known as CamSur, it is a treasure trove of stunning scenery, eco-tourism, culture, and sports. There is a multitude to see, do, and enjoy. So, let’s get started…

Let us introduce you. CamSur is located in the Bicol region at the southern tip of Luzon. Named after the abundantly grown pili nut, the capital town is Pili, but bustling Naga City operates as the commercial, financial, and educational hub. Delving into the fact file, the stats run like this: The May 2000 census clocked the population at 1,693,821, making it the Philippines’ 15th most populated province. The main language is Bikol Naga, but depending upon where you venture, various other dialects are used. CamSur’s major industry is agriculture. Rice and coconut lead the way followed by abaca and banana which thrive in Bicol’s fertile, volcanic soil. Mining and bamboo craft also provide income while fishing serves as livelihood in coastal towns.

coined the name Camarines after the abundance of ‘camarines’ or rice granaries. As with many Philippine provinces, the territory of Camarines evolved through several divisions and subsequent unifications. Jointly, they were called Ambos Camarines, but were finally split into Camarines Sur and Camarines Norte. Cam Sur has also resiliently endured its share of national and international conflict with the Philippine Revolution, American Invasion, and the Japanese occupation during World War II, all impacting its territory.

Historically, CamSur has experienced a notable past. As a Spanish settlement, in 1574 Governor Guido de Lavezarez

These days, CamSur’s main intrigue is tourism. Tourists can visit the Basilica Minore, which is home to the miraculous im-

age of the Patroness of Bicolandia, Nuestra Senora de Penafrancia. The province is also home to the Naga Metropolitan Cathedral, Our Lady of Penafrancia Church, and the Bombon Parish and Leaning Bell Tower, among others. Aside from beautiful churches, Naga City’s cultural highlight is the annual Penafrancia Festival. This religious celebration sees a massive influx of visitors eager to experience the elaborate festivities. Finally, since this is coconut country, Bicolano food is classified by coconut milk and chilies, so grab a bowl of Bicol Express and enjoy this local dish.

Locals and tourists can enjoy the vibrant sights and sounds of CamSur in the

lage. He also led livelihood projects such as the Bed and Breakfast Campaign for Gawad Kalinga. Because of Gov. Villafuerte’s hard work to promote tourism, elementary students in their public schools can now study for free because of the tourism income. CamSur also plays host to Iron Man Philippines, a triathlon event consisting of swimming, biking, and running. Again, they had to bid against Cebu, Subic, and Davao for the venture to be held in Cam Sur.

Kaogma Festival. “Kaogma” means ‘happiness’ in the local dialect and this commemorates the foundation day of Cam Sur. The 9-day celebration comprises various events, such as the Tour of Cam Sur (a cycling competition), 4x4 off-road, lawn tennis, sky diving, and motocross. Nonsports enthusiasts can also enjoy the Ms. Kaogma Beauty Pageant, trade fair, amateur singing contests, a variety show, and battle of the bands.

CamSur has definitely gained popularity over the years. Thanks to the efforts of Gov. LRay Villafuerte. Word of mouth and the social networking site, Facebook, were vital in the popularization of Cam Sur. However, pulling CamSur to where it is now is no easy feat. In a recent interview, Gov. Villafuerte shared with us that promoting the province is challenging since it is a government venture. Everything here undergoes bidding, even the purchase of toilet paper. Transactions were also hard before because there were no credit card payments. Gov. Villafuerte’s goals for Cam Sur are to promote rock climbing in Caramoan, have the longest bike trail park and world-class cave diving among others. Gov. Villafuerte is also promoting Cam Sur to be an Olympic vil-

Perhaps the most famous attraction in CamSur is the world-class CamSur Water Sports Complex or CWC as it is more popularly known. Since its opening in 2006, sports enthusiasts from all over the world have been flocking to this waterpark for wake boarding, wake skating, and water skiing. CWC features a 6-point cable ski system, restaurants, sand bars, pro-shops, and grandstands to hold guests. Wake Magazine calls the home of the 2008 World Wakeboarding Championships the best cable wakeboarding park in the world. Wakeboarding, the fastest growing sport today is a mixture of snowboarding, water skiing, and surfing techniques. A rider is fixed on a board with shoes for the feet with a belt and is pulled by a long cable attached to the lift apparatus. At CWC, the whole year is peak season. From November to February, foreigners travel to CamSur. March to June marks summer time in the Philippines. Thus, most of the visitors here are locals. From June to August, a lot of Australians visit because it is winter in their country. Finally, during the months of September and October, both locals and tourists alike flock to CWC to enjoy the amenities. The wakeboarding events during the year include Nationals in May, the Asian Championships in November, and the World Championships in October. People from everywhere, men and women, young and old all enjoy the adrenaline rush wakeboarding brings. Even Gov. Villafuerte himself got into it, having been influenced by his son, Miguel. According to him, wakeboarding is a lifestyle and it will help you become

physically fit by using mostly upper body strength. Learning it is a progression because you won’t get it by trying it for the first time. Visitors wishing to enjoy the amenities for more than one day may wish to stay at Lago del Rey. Here, guests can enjoy affordable and wholesome facilities fit for a king. The whole family can enjoy facilities and activities such as giant water slides, aqua wall climbing, water polo, water volleyball, kayaking, aqua obstacle course, paddle surfing, boat-towed wakeboarding and skiing, dragon boating, and swimming.

Now that you are familiar, we’ll share some of CamSur’s secrets. For eco-adventurers, there is no shortage of activities.

Mountaineers can trek Mount Isarog volcano to see its three-hectare sunken crater and possibly encounter the Agta tribe. As Southern Luzon’s last Rainforest Mountain and Bicol’s second highest volcano, Mount Isarog hosts a myriad of indigenous fauna and exotic animals. It is also the home of Mt. Isarog National Park. Along the way, stop at the big waterfalls, Tuaguiti and Bulalacao, or Panicuason Hot Springs.

You can also drop by Consocep Resort in the mountain’s slopes which boasts of 7 waterfalls. Lake Buhi can also be found in CamSur where the world’s smallest freshwater fish, the sinarapan, can be found.

Want to soak in the scenery? Animasola Island offers stunning sunsets amongst exotic rock formations while on Malarad Island the hidden Tayak Lagoon’s colourful coral gardens present plenty of eye candy. Need a break from the sun but not the scenery? Spelunkers can explore the numerous stalagmite and stalactite formations in Ilibmanan’s Kalupnitan Caves while Adiangan Caves in San Jose house a ceiling of dripstones and pillars.

Whew! Ready to relax? Ahhhh… Find paradise at Gota Village Resort in the Caramoan Islands. Dramatic limestone, white sand beaches, and crystalline ocean make this isolated Eden the perfect retreat. The Caramoan Peninsula is located 50 km east

of Naga. Visitors of the peninsula will witness a virtually unknown paradise with some rugged, scenic countryside, and awe-inspiring beaches. In the east coast of the peninsula, you can find rocky cliffs and blue water coves that rival those of the Visayas and Palawan. The vast expanse of unspoiled beaches was also home to the French, Serbian, Israeli, and Bulgarian versions of the reality TV show, Survivor. It also produced the highest TV ratings for Survivor Koh Lanta. Whether you fancy island hopping, snorkeling, kayaking, rockclimbing, or simply basking in the sun, the Caramoan Islands’ pristine beauty will certainly leave an impression.

Perhaps you can already feel CamSur’s subtle seduction. With diverse landscape, natural beauty, rich culture, and ‘a little something for everyone’, this province certainly is a charmer. C’mon over.

Sources: wikipedia.org; Philippine Travel Companion, David King, World Link Books Copyright 2002; Philippines, Greg Bloom, Michael Grosberg, Virginia Jealous, Piers Kelly, Lonely Planet Publications Copyright 2009; The Rough Guide to the Philippines, David Dalton Copyright 2007.

HE DID IT

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A Magnificent Hideaway in Cebu

here is a calm that almost goes hand in hand with planning a vacation. To find a relaxing spot wherein one can be pampered, to find some calm to recharge one’s batteries and getting out of the daily grind is usually why people plan their vacations.

With this, most people would like to go to be treated like a super star, with all the luxuries one can afford. More often than not, there is a hesitation going outside the country, just for the hassle of passports and whatnot. To most of the vacationing folk, it is a plus to be able to have access to a place such as this.

SPRING/SUMMER 2010

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The Abaca Boutique resort is all this and more. To date, it has won numerous accolades and has been included in none other than Conde Nast Traveler’s hot list of 2009, aside from being part of Cathay Pacific’s Discovery Magazine’s ASIA Cool and Destination Magazine’s Luxe list in 2009, and all were rightly earned.

Boasting spa themed bathrooms, with free standing tubs, showers and his and hers sinks, the resort is the epitome of luxury.

This luxury and the exclusivity is further put into focus when one learns that the resort only has 3 lavish villas that are as big as 110-120 square meters, with a personal

abacá

Boutique Resort

pool. There are also 6 suites, all of which have a 24 hour butler service to take care of guests’ requests, big or small. There is of course, a high speed internet connection, with 24” iMac, iPod docking station, LCD satellite TV, fully stocked minibar, and king sized beds with silk and 100% pure cotton bed linens. The capacity of the resort is a maximum of 20 guests, so these are all in demand. This also promotes a feeling of personal space and of really getting to a hideaway in the tropics. This is quite a standard to set for the rest of the hotels in the country.

For those who want to do outdoor activities, there is no shortage of options.

Aside from the pools in the villas, there is 150 square meter infinity pool is there for communal use. There are boats and even a selection of cruises one can take around the islands. There are PADI accredited dive programs which take divers into the depths of the surrounding waters for a little underwater adventure. For those who like speed, jet skis and, if the winds are just right, windsurfing is also available. There are also sailing and snorkeling facilities to take advantage of, may be to tour some of the island.

If this was not luxurious enough, Abaca Boutique Resort also has a multi awarded restaurant that boasts a CaliforniaMediterranean fusion theme which is headed by Australian chef Wade Watson.

As a seasoned Chef of the world, moving from Australia to Canada to Hong Kong, even reached as far as the Gold Coast, is now at the helm of Abaca’s in house restaurant. He has worked at the 5-star Orpheus Island Resort in Australia and has been concocting his dishes for celebrities such as Kevin Costner to working with TV Chefs and personalities such as Bob Blumer and Martin Yan.

the outdoor activities that are available, there are computers and video games available for kids between the ages of 3 to 10 years old. They also have a specialized children’s menu that has been introduced last June 2010. If with these kids, there are helpers in tow, there are accommodations for them as well that include bathrooms, air conditioning and cable TV. There is also free breakfast for them as part of the package, though the resort only accepts female helpers and not male.

With Abaca Boutique resort being located in one of the biggest provinces and near the 2nd largest city in the Philippines, the tropical getaway is both accessible and affordable to get to. It is still near enough to a main city to be convenient, but is far away enough to ensure seclusion on a trip that is all about luxury and lushness. So for those who are looking for the utmost luxury, with privacy to boot, food to match and a natural landscape that can be stared at for hours on end, the Abaca Boutique Resort is quite literally the place to be, without leaving the country. It is the hidden jewel of the south of the Philippines and is what a luxury hotel should be.

ABACÁ BOUTIQUE RESORT Punta Engaño Road, Mactan Island, Lapu-Lapu City 6015 Cebu Tel. No.: +63 2 495.3461 Fax: +63 2 495.1378 www.abacaresort.com

If vacationers have children in tow, there is a secluded area just for them. Aside from

www.dineasiaguide.com

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Avenue Plaza Hotel

A Hotel With A Heart N a g a C i t y H o l i d a y s S t a r t H e re

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here are endless possibilities for a non-stop Naga holiday. But when it comes to accommodations, there is only one place to stay: Avenue Plaza Hotel. Not only is it the newest landmark in Naga City, but also the only four-star boutique hotel in the Bicol region. This forerunner of luxury delivers 64 well-appointed guestrooms with chic, modern interiors and world-class amenities such as the two-level Umbria infinity pool and elegant Piazza ballrooms.

The Avenue Plaza Hotel offers all amenities expected from a hotel of this class. Globe-trotting executives can experience the latest standards of telecommunications in the sophisticated Commercio business center while the Boardroom combines style and function for meetings. Café Plazuela’s beautiful ambiance caters to fine dining fancies with bestsellers like pan roasted Chilean sea bass and certified Angus steaks. For casual, quality cuisine, sit by the poolside at the stylish Café Umbria where Filipino fare and Asian fusion are served.

Additionally, the Avenue Plaza Hotel doesn’t just have a pretty face;

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it will take care of you, too.

Its 6,000 sq. meter facilities offer a state-of-the-art Olympia Gym & Sauna while each elegant guestroom comfort weary guests with Dew Foam Posture Pedic Beds. Free Wi-Fi and complimentary breakfast are also included. An airport shuttle ensures seamless arrivals to the polished lobby where warm Bicolano hospitality welcomes visitors.

Owner Allan Cu paid attention to the details right down to your very toes. For example, despite the installation of new carpets, he replaced them after realizing they were uncomfortable. Cu is constantly looking for ways to improve, so expect a full-service spa in 2011 as well as Café Plazuela’s upgrade to the only international fine dining restaurant in Naga.

The Magsaysay Avenue address conveniently provides traveling executives quick access to Central Business Districts 1 and 2 while leisure guests can easily enjoy shopping, wellness, and entertainment at Naga’s premiere lifestyle center, Avenue Square. The high-end commercial development is a trendy venue for both locals and tourists.

Cu’s vision of luxurious accommodations in laid-back Naga allows guests to ‘experience the good life’ but make no mistake, this is a hotel with a heart. The Avenue Plaza hotel doesn’t

just look after its guests; it also nurtures its staff. Cu takes a hands-on approach by training from the customer’s pointof-view. So they ask themselves, “If I am a guest in a four-star hotel, how would I like to be served?” Following the credo ‘If there is passion, there is excellence’, he hires experts from each field then ensures they are well compensated for superior service.

The combination of a sophisticated hotel with Avenue Square’s bustling lifestyle center has created a dynamic addition to the city. So how did this all begin? Cu’s vision of bringing something progressive to Naga and changing the lifestyle while enhancing opportunity was initially manifested as Avenue Square in 2006.

Restaurants, shops, bars, and spas comprise the high-end shopping mall.

There is even a function room and convention center. At Avenue Square, both retail and entertainment needs are met. This is the place to hold an event, meet with friends, discuss business, shop, or eat in upbeat, beautiful surroundings.

Interestingly, during a wedding at Avenue Square, the bride mentioned that it would be great if guests had somewhere to stay. Suggestions like this coupled with government calls for more active participation in tourism spurred the enterprising Cu to construct the Avenue Plaza Hotel in 2007.

Here, guests not only holiday in style,

but also have easy access to all that Naga City has to offer. Avenue Plaza Hotel is the perfect base to explore Naga’s diverse recreational destinations.

hibitions. After a day of sightseeing, head to Avenue Square to try local cuisine like spicy Bicol express or pili nut pastries.

Sports enthusiasts can hop the Avenue Plaza Hotel shuttle to the Camsur Watersports Complex (CWC) for wakeskating, wakeboarding, or water skiing. Later, toast to the best stunt while listening to local artists at Lolo’s Music Bar at Avenue Square.

Eco-adventurers and families can explore the Naga City Ecology Park, Panicuasson Hot Springs, and Malabsay Falls Ecology Park. Back at the Avenue Plaza Hotel, wind down with a nightcap, piano music, and the sauna.

Children can jump in the kiddie pool then snack at the outdoor Café Umbria.

Culture vultures will love learning about Bicolano artifacts at the UNC Museum or visiting the historical Naga Cathedral. In September, the Peña francia festival crowds the streets with religious celebrations and cultural ex-

Whether sightseeing, relaxing, taking care of business, or staying active, Avenue Plaza Hotel provides an ideal base for any Naga vacation. With

every visit, experience a distinctly rich and inviting atmosphere where each need is personally met. Blending comfort with function and elegance, the Avenue Plaza Hotel proudly invites guests to indulge in first-class amenities and enjoy a quality Naga holiday.

AVENUE PLAZA HOTEL Magsaysay Ave. Naga City , Philippines Tel. No.: +63 54 473.9999 Fax: +63 54 811.7888 www.theavenueplazahotel.com

www.dineasiaguide.com

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Maxima AquaFun and Canopy Tours:

Seeker’s Haven In Samal Island

An Adventure

BY KATHLEEN ASUNCION

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hen boredom strikes and we are just itching to get out of the house, most of us would automatically resort to going to the mall, go shopping, dine in a restaurant or watch the latest blockbuster movie showing in the cinemas. These activities may guarantee us of having a good time but sometimes, we just want to experience something different. If you feel like going out of town even just for a day for an adventure, then make your way to Maxima AquaFun and Canopy Tours in Samal Island, Davao.

The site of Maxima AquaFun was

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once a pearl farm and it gets its name from Tinctada maxima, the oyster where the pearl comes from. Maxima AquaFun is the home of The Abyss and was recently featured in the sports and adventure show, Sports Unlimited.

The Abyss is a giant tarpaulin water slide that measures 50 feet long and 40 feet high. Visitors seeking to have fun will surely enjoy the giant water slide as they are dropped into the sea.

For non-adrenaline junkies, Maxima also offers the canopy walk wherein guests can ascend to the forest canopy and walk through the lush forest.

Adventure seekers can also experience other activities such as kayaking, banana boat ride, snorkeling, scuba diving, jet skiing, aqua trampoline, and the high board jump to the sea.

The security and safety of guests are a priority of Maxima because guests are required to wear life vests and other proper equipment when using the facilities. For those willing to stay for a prolonged period of time may wish to stay in Maxima’s exclusive vacation beach house constructed above the sea. Let the sound of the waves be your lullaby as you rest in one of the 4 rooms in Maxima each equipped with 3 king-sized beds and 4 single beds.

Rooms also come with 3 full showers and toilets, a kitchen with refrigerator and cooking facilities, indoor living room and dining rooms, audio-video component and a floating sundeck.

While on the shore, guests can pass the time on the hill top view deck overlooking the breathtaking Davao Gulf and Mt. Apo. Nature lovers can also cool off in the natural swimming pool at the bottom of the nearby Haguimit Falls.

Owner Sonny Dizon shared with us the up and coming attractions in Maxima. Outdoor adventure buffs will be delighted to find out that camping grounds are set to be added to Maxima. A Maxima cable car, zipline, rapelling, and cave exploring are also in the works.

Come on over and visit Maxima AquaFun and Canopy Tours, a place where you can bond and spend quality time with your family and friends while enjoying the beauty of nature.

Hilton Cebu Resort & Spa

Another Addition To The Studded Hilton Belt

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ust from the name of the hotel, guests know that a certain level of luxury is a standard. A hotel that is Mediterranean-themed and situated in the relaxing atmosphere of the province of Cebu is the Hilton Cebu Resort & Spa. The rooms are decked out in Art Deco style, with a minimalist and tropical twist. There is an infinity pool, in which to relax in, that has a poolside bar and views of the sea. A kid-friendly pool is close by, and all areas are monitored by lifeguards.

Saunter down to the private beach and order a cocktail while sunbathing, or just hang out for those who want to take in the invigorating salt air. There are water sports available for everyone like jet skiing, and there are six restaurants and bars guests can choose from to wine and dine in. For those who want to be able to still hit the gym and work out a little bit, there is a fitness center available that is open 24 hours a day.

After a workout, guests can enjoy a refreshing Mactan Massage in one of the Zen-inspired treatment rooms at The Spa. There is even a choice of indoor or out-

door treatments that let guests take in the marvelous views of the sea.

For those who are on a business trip, the Executive floor rooms are a way to go. It gives an exclusive access to the Executive Lounge where a mini business center complete with internet terminals, Wi-Fi access, and other business facilities is located. The lounge also serves complimentary breakfast, afternoon tea, and cocktails. There are also the Portofino and Cannes rooms/halls where smaller meetings or seminars can be held. For those who need a venue for special occasions, the resort has the Monte Carlo Grand Ballroom that can accommodate up to 250 guests.

The Hilton Cebu Resort & Spa also boasts of restaurants like Manny O’s Wine and Tapas, Vanilla Beach Café, Seas Restaurant, the poolside Sapphire Bar, and the Pink Lobby Bar so all the guests are spoiled for choice.

At the Hilton Cebu Resort & Spa, everything that you need to make your stay comfortable, convenient, and fun is all at your fingertips.

HILTON CEBU RESORT & SPA Punta Engaño, Mactan Island , Cebu 6015 Philippines Tel. No. +63 32 492.7777 Fax No. +63 32 492.7707 Email: reservations.cebu@hilton.com www.hiltonworldresorts.com/cebu

Imperial Palace Time stands still in this haven of luxury and activity

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n July 2009, Cebu opened its newest attraction, the Imperial Palace Waterpark Resort & Spa. Built on a vast expanse of eight hectares of land, it highlights the first and only waterpark in Cebu.

Designed by Dream Park International, USA,the resort presents a Wave Pool, the Amazon River Pool – a flowing water pool, Captain Hook’s Pool complete with a pirate ship and for the little ones, a Toddler Pool. Essential to every waterpark are the slides. There are three exciting slides to choose from: an Open Tube Slide, a Closed Tube Slide, and the Space Bowl.

The architecture of Imperial Palace is Greek and Mediterranean-inspired.

The relaxing and cozy rooms are wellappointed with five-star amenities. The resort features 128 deluxe rooms, 371 suites, and 48 pool and jacuzzi villas.

Adding to these impressive selections are the luxurious Spa Suite Rooms.

The Spa Suite Rooms provide all the comfort of a spa in the privacy of your own bedroom. Each room has its own en suite jacuzzi and massage bed for that ultimate spa indulgence. With 9 rooms to choose from, the Spa Suite Rooms come in either 1-bedroom or 2-bedroom options. One may also choose either an Ocean View or a Garden View room. Spa Suite Rooms start at P14,500.00++ per night with breakfast.

Rate also includes a special in-room spa treatment for two.

The Imperial Palace has something for each and everyone. For families, there are activities for the children while the parents pamper themselves in the spa.

For the more adventurous individual, there are water sports like jet boarding, jet skiing, scuba diving, wakeboarding, and parasailing. Groups of friends will enjoy the banana boat, peanut boat, and the flying fish. Nature lovers will love the island-hopping tours.

The Imperial Palace Waterpark Resort & Spa is truly world class providing quality service unlike any other and putting Cebu high on the tourism map of Asia and the world. It is the ideal vacation destination that is simply beyond your imagination.

IMPERIAL PALACE WATERPARK RESORT & SPA M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015 Philippines Tel. No. +63 32 494.5000 Fax No. +63 32 494.5100

www.imperialpalace-cebu.com

Marco Polo Plaza Cebu’s Room With a View… and More

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eacefully located in prominent Nivel Hills, Marco Polo Plaza provides a scenic escape from the busy streets of Cebu City. This statuesque, 24-storey hotel offers 5 star luxuries that meet international standards of comfort. Set against 7.5 hectares of verdant grounds, it is 25 minutes from Mactan International Airport and only 10 minutes from the vibrant commercial and business districts.

Each of the 329 superior rooms and suites display stunning mountain, ocean, or skyline views. Classic design and soothing hues compliment practical features such as 32-inch LCD TV, in-room safe, coffee and tea making facilities, mini bar, and 24 hour room service. These spacious yet cozy dwellings ensure a truly pleasurable stay.

Guests opting for upgraded accommodation can stay on Continental Club’s 22nd and 23rd executive floors with added privileges such as high-rise views of Cebu City, Mactan Channel, or the picturesque mountains. Additional amenities include private reception area for personalized check-in and check-out, complimentary breakfast

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and happy hour cocktails in the Club Lounge. Laundry services and private Business Center are some of the many perks available to Club members.

Tastefully situated on the penthouse level, the Club Lounge also offers panoramic views, free wi-fi, and all-day snacks.

Within three years of opening, the hotel was quickly complimented with several prestigious awards. In 2007, after only one year of operation, Marco Polo Plaza was proudly recognized as ‘Hotel of the Year’ by the Marco Polo chain and honored as “Most Creative Hotel” for food and beverage concepts. Recently, Zee Lifestyles’ magazine Readers’ Choice committee rated Café Marco “Best Buffet Restaurant”.

Such a distinguished dining experienced is not to be missed. The award winning Café Marco, showcases local, Asian, and Western dishes in a chic, modern atmosphere with a flare that defines this signature restaurant.

Guests can dine 1,000 feet in the sky at swanky BLU where panoramic views, grilled specialties, and celebrated cocktails complete this roof top experience. For Mediterranean cuisine and evening entertainment, sit poolside at El Viento or try the Lobby Lounge which also features live music and high tea.

Marco Polo Plaza offers diversions for both adults and children. The mango-shaped pool accented by a cascading waterfall is ideal for swimming laps or catching rays. Chill out in the Jacuzzi or take the family for a dip in the Kids Pool. Younger clientele will be happily occupied in the Children’s Playroom with games, coloring, and the ‘Toys @ Work’ mini-playground.

While the kids are busy, beauty and relaxation are available for those who require pampering. Stop into the bar-

ber shop and beauty salon for a ‘European standard’ of hairdressing. Later, indulge at Wellness Zone Spa with either classic treatments or a traditional Filipino Hilot massage.

After many fine meals, visitors need not interrupt their exercise regime with the convenience of on-site tennis courts and Fitness Center. Professional trainers provide assistance on an array of equipment while the standard size courts are perfect for practicing backhands.

When work needs to get done, discerning executives will appreciate the fully equipped Business Center where Internet, secretarial services, a courier, or even private limousine service ensures all business needs are effectively met.

Finally, the Marc Polo Plaza graciously welcomes you to the party. Six function rooms, one ballroom, a grand balcony, and garden terrace create an ideal venue for any type of function.

Whether hosting an intimate gathering of 12 or a full-scale event with 2,500 guests, the Marco Polo Plaza can accommodate every type of event.

For those desiring a quality hotel experience, Marco Polo Plaza’s ensures a pleasant stay. From friendly staff to delicious dining to deluxe recreational facilities and superior rooms, Marco Polo Plaza not only offers the best view in Cebu, but a whole lot more, too.

MARCO POLO PLAZA CEBU Cebu Veterans Drive, Nivel Hills, Apas, Cebu City 6000 Philippines Tel: +63 2 253.1111 Fax: +63 2 234. 8170 mpplaza@marcopolohotels.com www.marcopolohotels.com

O.N.E Naturales

New organic personal-care line delivers high luxury at a lower price

N

ela Charade Galang, pharmacist, entrepreneur, and creator of ONE Naturales personal care products, gives us the lowdown on the new brand only available at Watsons.

The concept, she says, is simple. Wholesomeness. The ingredients used in every one of Charade’s new products have to hold up to her own personal standards. That means removing anything and everything potentially harmful and replacing it with something better for her customers’ health and better for the environment, hence the name- ONE, which stands for Organic, Natural and Eco-friendly.

The goal is for her products to be safe and beneficial for every skin type as well as for mother earth. Reaching that goal requires carefully rethinking traditional ideas and complex reformulations. Charade explains, “I avoid products that have been banned such as paraben [antibacterial agent used as preservative] and hydroquinone [bleaching agent].” She has also “replaced mineral oil [liquid petrolatum for cleaning and softening] with beeswax”, citing high retinol content as a major concern and potential threat to the skin and its ability to rejuvenate. “Mercury is not cleaned by companies”, Charade tells us. “Products with mercury may give the illusion of baby skin with a velvety, smooth finish after seven days, while hydroquinone lightens the skin quickly. However, in a month’s time, the skin could be damaged with melasma or deep scars which are irreversible.”

ONE now offers a wide range of natural alternatives, from lotions and body butters to soaps, solid shampoos and even lip balms. These products’ ingredient lists feature fewer long, chemical-sounding names and more words consumers can recognize. Essential oils from macadamia, citrus, almond, lemon rind and oatmeal are just a few examples.

There’s more to be said for natural ingredients than just doing less harm. Charade chooses her sources for their unique health benefits. She uses macadamia oil for its ability to soften skin, rejuvenate cells, awaken the senses, and for its anti-oxidant content.

Geranium oil, on the other hand, can be used to treat dandruff. The oil from almonds can slow the aging process and improve circulation.

To cleanse the body of toxins, she adds in lemon rind. To heal and moisturize skin she adds oats. There is even a certain type of oat that is known to be an aphrodisiac. Avena Sativa, she says, is “a sensual ingredient that plays a major role in awakening the senses”. The aroma reportedly relaxes the opposite sex. For those with hair care on the mind, Charade offers solid shampoo with virgin coconut oil, rosemary and sage, a unique formula to repair damaged hair.

Even though they’re all-natural, Charade insists on having her products clinically tested abroad

to ensure the highest quality.

It all sounds quite rich, but Charade assures, her products are easily affordable.

While natural products are often perceived as more expensive, using them can actually prove to be cheaper than using synthetics. Petrochemicals in shampoo are a good example.

“These ingredients” Charade says, “penetrate the scalp and wake up the sleeping cells to release the vitamin E and collagen so that the hair strands will be healthy and thick.” These are things, in Charade’s opinion, “that we don’t re-

ally need” and formulations with “unnecessary ingredients that jack up the prices”.

Charade’s process is both eco-friendly and economical. Her soaps are hand-made and her packaging earth-friendly. She also notes that a single bar of solid shampoo is equivalent to three 200-ml bottles.

Although ONE is indeed a wholesome and healthy brand, Charade admits that it is not truly organic. She says, “I just minimize things that are harmful”. Advocacy, however, is definitely a major part of ONE’s agenda. Charade wants to raise awareness for what people apply to their skin and put in their hair. She warns against products that promise fast results and yield permanent damage. ONE offers products that deliver real benefits in just a few months.

Charade, the 32 year-old president of Rochar Cosmeceuticals, a company she built from the ground up, reminisces about the long years of hard work she put in to get where she is today. From her father’s death at age 12, she has been finding ways to provide for herself, beginning by selling bracelets and sweets. She put herself through high school and college by earning scholarships and working part-time at fast-food restaurants. While a student at Uni-

versity of Santo Tomas, she learned to make vitamins, formulate cough syrup, powders and eventually lotions.

Her first job after graduation was working in the quality control department of a multinational laboratory. The next was marketing diabetes-monitoring equipment. But finding herself restless in the pharmaceutical world, Charade shifted gears and plunged into something entirely different, fasion retail. It was during her stint at Zara that she began to formulate skincare products. Her girlfriends inspired her. They always noticed how fresh her skin looked morn-

ing, noon, or night. She said it was all thanks to Vitamin C. Before long, she had developed an array of Vitamin C sun blocks, skin toners and creams, which she sold to friends and family.

Glorious Skin, her next line of soaps and antiaging cosmetics, followed soon after. She sold them first on the internet, then to multi-level companies. By the age of 30, she had made her first million. But she didn’t stop there. She started producing body-peels, eye and neck creams, anti-acne and firming serums for dermatological clinics. Her natural bath and body products were close behind.

These days, Charade spends the majority of her time on the internet, chatting with fellow scientists and sharing research, something she began when she started her foray into personal care products. Most scientists, she says, were “willing to help a starter like [herself]—for free.”

It seems that now she should be the one giving the advice. Still, her research never stops. When she travels, she skips the fashion hotspots and heads straight for the pharmacies, always looking for new ingredients and new ideas. Charade says, “Mixing ingredients takes passion. It’s like cooking. I’m work with love—from the concept, design and mixing. I use my heart.”

www.dineasiaguide.com

REJUVENATE !

At the newly opened Rejuvena, restore your youthful glow and look and feel young again.

I

n life, there are many things that we cannot prevent from happening; like aging for example. Likewise, our outward appearances will continue to change as we get older whether we like it or not. However, we still look for ways to reverse the inevitable aging process. To achieve this, some people resort to purchasing creams and other anti-aging products, while others seek the help of medical professionals. Nowadays, more and more medical clinics are offering aesthetic treatments as a result of the high demand for such services. Recently, another clinic opened its doors to the public in February 2010, Rejuvena Medical Clinic which was founded by Dr. Maria Cecilia Catapang After seeing the quality of Korean protocol treatments for rejuvenation and aesthetics, and with four years of private fellowship with Korean cosmetic dermatologist Dr. Hanjin Kwon, Dr. Catapang thought it best to bring this level of excellent treatment to the Philippines. Rejuvena Medical Clinic provides aesthetic treatment protocols

BY KATHLEEN ASUNCION

patterned after various Korean aesthetic clinics offered at the most reasonable prices. The techniques and procedures they provide are minimally invasive, safe, and natural. Rejuvena ensures reliable treatment choices in rejuvenation as well as the enhancement of beauty and general wellness.

At Rejuvena, doctors are driven by results and they perform the highest ethical standards based on ‘informed consent’. They believe that physical aging is optional and modern trends do not only restore but also prevent aging and optimizes physical beauty.

Under the guidance of founder and medical practitioner Dr. Maria Cecilia Catapang, procedures in Rejuvena are performed by the most experienced medical staff consisting of: Dr. Rogie Catapang, Dr. Rudy Apostol, Dr. Ramon Apostol, Dr. James Boado, Dr. Chiqui Perez, Dr. Izzah PanganibanAlzaga, and Dr. Charlie Mendez.

Rejuvena offers advanced, regenerative, and rejuvenating aesthetic solutions and is the first in the Philippines to introduce treatments such as the Scanxel Micro Fractional Skin Resur-

facing, which utilizes carbon dioxide laser to induce collagen remodeling.

This treatment provides noticeable change in skin tone and texture of the treated areas as well as significant improvement in the depth of acne scars and appearance fine lines and reduction of large skin pores. It is indicated for skin rejuvenation, lentigo, rhytides, melasma, permanent removal of acne scars, long term improvement of wrinkles (3-5 years), keloids, and stretch marks. It is safe and effective for treating the face, hands, neck, and other parts of the body that requires collagen remodeling. Cryo Cell Therapy is performed after diamond peel with appropriate face mask and a soothing lymphatic facial massage. The patient is then subjected to a machine that delivers a temperature at 7 degrees below 0 to encourage cryophoresis of the needed skin care product for skin tightening, face lifting, acne treatment, and moisturizing followed by photodynamic therapy for rejuvenation of acne. The Diode Laser is used to accord skin rejuvenation and to prevent post inflammatory hyper

Front (L-R) Dr. Cecil, Dr. Izzah & Dr. Chiqui Rear (L-R) Dr. Rodgie, Dr. Rudy & Dr. James

pigmentation. CO2 Laser removes benign lesion of the skin like syringoma, santhelasmo, moles, and warts.

This is used instead of electrocautery to remove moles and warts and is a painless procedure. Rejuvena Obesity Therapy uses a multi functional machine that produces heat for the treatment of obesity, alopecia, facial tightening and lifting. It also works on goose neck, upper arm, breast lifting, back contouring, elimination of buffalo humps, and thigh reduction. It lasts for a minimum of 10 sessions and the effect lasts for 2 years. If you’re into Botox but not into frozen faces, then MesoBotox is for you. The Stem Cell Therapy is a natural and unique fractionated protein extract that works by activating skin cells including skin stem cells. This results in the lifting and tightening of the skin and improved radiance. The Intense Pulse Light or IPL, treats facial skin imperfections, signs of photo aging, small veins and other skin blemishes. It is also for armpit hair removal. Patients will feel like royalty with the 24 Karat Gold Facial Treatment. In this procedure, 24 karat gold foil sheets will be applied to penetrate with Gamma PGA, ions, and ultrasonic nano mist to deeply hydrate, soothe, and even out skin tone and texture that results in a more vibrant and radiant skin. The Cell Therapy treats a number of problems including acne, anemia, infertility, ste-

rility, rheumatoid arthritis, and problems associated with menopause just to name a few. It is also used to speed up recover after surgery and illnesses.

If you have acne problems, use Theraderm, which uses a blue light laser.

Carboxy Therapy uses carbon dioxide gas for fats and cellulite reduction.

High Rejuvenation Therapy is also available for those who want to look and feel 10-20 years younger. Other treatments available in Rejuvena are Photodynamic Therapy, Umbilical Cord Blood Stem Cell Therapy, Radiofrequency Therapy, Magnetic Aura Facial, Caviar infusion Therapy, and Placenta Cell Base Therapy.

While aging is inevitable and changes in our body cannot be stopped, we can still resort to measures that will improve our well-being.

To rejuvenate slowly maturing appearance, come and visit Rejuvena Medical Clinic, where results matter.

REJUVENA MEDICAL CLINIC G/F Narsan Bldg., 3 West Fourth Street, West Triangle, Quezon City Tel. No. +63 2 513.0734 www.dineasiaguide.com

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T

he god of surprises did it again.

But first, it was not an easy route. Life must really be tough, i thought. I was thinking about the old days. When inhabitants of these islands had to trek through thick forests and endless heights on foot. It felt like moving up was unstoppable. Gee, i thought, when it’s easy to go up, it must not be difficult to go down.

Falling, after all, is an art, so they say. That thought was meant to comfort me. And it did. My mind wandered about, while my eyes rolled here and there. I’m trying to look for a Jacaranda tree. It’s my kind of an uncommon tree. I was trained to be observant in my College days. A science student, they say, should have a sensitive eye. And a sensing heart, I countered. As a people we love to concoct mixtures, dilute fluids, dream up recipes. It makes of our culture. See, halo-halo, kare-kare, pito-pito, and so on. I love to challenge my self with preparing a delicious blend of science, spirituality, economics, and the arts.

This is what makes up life. This is what I see around me. Particularly on this zigzag road to Nakar, Quezon. A road symbolic of a new path I am carving...

I never expected this was going to happen.

I was invited to a team-building session of my new colleagues. I was extremely grateful, because I know by this gesture that I have been accepted by the group. Wonderful indeed. I prepared myself to savor a long list of structured activities, that should be rigidly followed. I was expecting to meet a Director who would give instructions on assigning people to do this and to do that. A bolt from the blue it was, and all expectations failed. Great. This is what leaves one in utter wonderment. I suppose nobody in the group noticed but I was truly relieved when I learned that there was no schedule and no structure at all. (You know how it feels? When before a class in Calculus your professor says, yes class no quiz today. Whew. I can continue reading my novel while he solves the problems of the world on the chalkboard.) But amazement comes in all shapes, colors, forms, and sizes. You know how it feels when you’re new in a group, right? There is just no word in the dictionary for that. There were epiphanies and revelations. Humanity is celebrating in that moment in time.

In that piece of space in this Universe nine human beings danced, sang, cooked, moved their beings to the extreme. It was not difficult for me to fit in to this hallowed

By Weena Meily

space. This is Life rejoicing...

We stayed in The Hut By The Sea. It was perfect. Rustic is perfection. To taste life at its best, I need to bow, bend, almost kiss the earth to touch its beauty. To savor its sweetness, I yield to Earth’s call of madness. In the mundane things that being-ness offers, I receive with gladness.

Every little encounter in the three days and two nights by the sea, was pregnant with meaning. Ready to give birth to newness. Nature’s generosity was overwhelming...the breaking dawn...sunset beyond the Sierra Madre...sticks and stones... driftwood...toiling fisherfolk...the toad in the room...the lone egret...three hungry dogs...and a friendly cat...bounty from the sea...the fern salad...the starry, starry night (no wonder Van Gogh went mad)...I can go mad...this is madness for longing for wisdom hidden in the simple. For it is in the simple that the god of surprises dwells...and in this tiny hut, poetry came into being…the psalm of the hut dweller… there was no rain the sun came out today, i was smiling happy at everyone. i thought of visiting the banana sidewalk vendor and buy some bananas... they’re still green but soon will ripen and turn into golden yellow... as i walked back home i thought of the people who can’t eat... those who are pushed to the margins of society pushed to the fringes of the cruel city... i dreamed of the best for everyone... but i stopped dreaming i began to shout and called... i called the stones... i called the bamboo... i called the rivers... my voice reached the ends of the Sierra Madre...

and they heard my voice... let us build! let us build for my urban poor dweller for my shanty settler… let us build! so she can live... i reached my hut ate my bananas and dreamed again... is that all i can be?

In the long (or short?) journey of our soulseeking life, we somehow realize that some things are never going to reach their end. Though we know that life is truly temporary, impermanent and imperfect, something stands out that stays…it stays there in the mind, in the heart, an imprint that accompanies us through life. Something that tells us “Aha! This I shall treasure in my heart forever!” (As if we know what “forever” is like!) It stays, just like a loving father’s embrace when fear creeps up inside a child in a stormy night. It stays, just like the smile of that infant, as I hold her in my arms and looks into my eyes.

It stays, just like the celebrating heavens on a clear, starry night (again, no wonder Van Gogh immortalized this breathtaking sight!). This is the paradox. In the midst of the mundane and fleeting things, the perfect and the permanent exist. They do co-exist. And it paints a wonder-full spiral picture…of up-turn-down-turn-up-turndown-turn-up.

We continue to find meaning, make sense, out of the ordinary experiences of life. We can’t wait to discover the gem on that stone, without realizing, we have to pass through a process to carve out that jewel. After all, life is a process. We grow through stages…we evolve…we develop…we fall…we rise…we begin again… and in the midst of all these, we find the god of surprises…mysteriously knowing, happily hovering, swiftly soaring, forever loving, endlessly caring for creatures such as us. We find the god of surprises cooking up something, somewhere. And we hope to catch and safely tuck this god in our heart… go gently now…