THE PHILIPPINES’ FORUM FOR INTERNATIONAL READERS SINCE 1981
July 10-23, 2016 Vol. XXXIV No. 20
Philippine National Police Chief Ronald dela Rosa troops the line during the assumption of command ceremony at Camp Crame. Dela Rosa recently turned over three police generals linked to illegal drugs to the National Police Commission for formal investigation. Photo by Kiwi Bulaclac / PPD courtesy of the Presidential Communications Operations Office
War on drugs shifts to another gear
By TIMOTHY JAY IBAY and VIA BAROMA
Hundreds surrender, spate of killings continue as Duterte takes office
he war on drugs by President Rodrigo Duterte’s administration was set in motion soon after the former Davao City mayor became the presumptive president, with the Philippine National Police’s (PNP) Directorate for Investigation and Detective Management reporting that 54 drug-related suspects were killed from May 10 to June 20. But following Duterte’s inauguration last June 30, the war on drugs shifted to another gear with at least 12 suspected drug traffickers and users killed and over 700 drug users surrendering in the cities of Taguig, Pasay and San Juan, according to a Philippine Star report. As astronomical as those numbers appeared to be, they would pale in comparison to what was reported over the next couple of days that followed as 18 more suspected drug
pushers were killed, while 952 confessed drug users and traffickers reportedly surrendered across the country during the weekend covering July 2 to 3. According to the Philippine Daily Inquirer's "Kill List," during the first week of the Duterte administration from the noon of June 30 to the noon of July 7, the death toll from the war on drugs and crime reached 72 - an average of over 10 killings a day. Killing season Duterte has not shied away from encouraging vigilantism to aid his campaign against illegal drugs, one that had him promising to rid the country of its ills in “three to six months,” amidst cries from the Commission on Human Rights.
“If you know of any addicts, go ahead and kill them yourself as getting their parents to do it would be too painful,” the President told a crowd in Tondo, Manila just hours after his inauguration. To say that the public has expressed concern about the sudden surge of drug-related killings is an understatement. There are those that point out that murder could be easily placed under the guise of the war on drugs, while PNP Chief Ronald dela Rosa admitted that some recent killings may have been carried out by police officers involved in the drug trade, eliminating people that could blow their covers. According to a Philippine Daily Inquirer report, Presidential Spokesperpage 3 son Ernesto Abella said that the
Silicon Valley hotshot comments on local startup landscape By RICHARD RAMOS
hile most startup companies regard funding as one of their main obstacles, a lot more needs to be done in order to provide an ideal business climate for startups to flourish and encourage the spirit of entrepreneurship (and not employment) for the youth. Worse is the fact that wealthy individuals and companies shy away from investing in startups due to the lack of research and development initiatives that will gauge the viability and feasibility of such startups. To combat such problems, a field expert recommended that a group of scientists, professors, and engineers be trained to teach entrepreneurship to the startups in order to set the foundation and basis of understanding the market. Diosdado Banatao, chair of PhilDev Foundation, declared that “We have page 3 experts who can deliver. Our
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C E BU
JULY 10-23, 2016
by RICHARD RAMOS
GT Cosmetics Manufacturing Inc., the Cebu homegrown manufacturer of natural beauty products, recently launched its new office and plant in the northern town of Tayud, Liloan. Product line consists of beauty soaps and creams, facial cleansers, body lotions, and deodorants. Owners are Engr. Leonora Salvane, vice president and chief operating officer, and her husband Rogelio. With an initial workforce consisting of their five children producing 50 soap bars a day in 1994, the plant now has 350 employees who churn out 10,000 bars of soap daily. The plant is FDA-registered, ISO 9001:2008 certified, and HALAL-certified as well. Its products have been exported to the Asean, Finland, Japan, and the US since June 2010. Upcoming countries include Nigeria and New Zealand. MyEventology’s International Travel Fair (ITF) features Tourism Students Day on Saturday, July 16 at the Ayala Activity Center. This day of fellowship and learning among students is the industry’s way of giving back to the community for their valued patronage. A special highlight is the selection of Ms. ITF Ambassadress represented by students majoring in Tourism-related courses coming from eight local participat-
ing schools and universities. Contest categories include Most Likes on Social Media, Best in Festival Gown, Miss Photogenic, and Miss Friendship. Other events include a seminar on Industry Trends on Tourism Marketing by Cleofe Albiso, Director of Sales and Marketing of Cebu City Marriott Hotel, and the holding of the 1st ITF Quiz Bowl for students. Manufacturing Technology Cebu (MTC) and Pack Print Plas Cebu (PPP) recently held a three-day industrial expo at the Waterfront Cebu City Hotel & Casino. Nearly 200 exhibitors showcased their latest updates and services in the fields of packaging, plastics, food technology, and industrial automation. Seminar topics included digital technology, water technology, manufacturing engineering, and creativity in dessert making. The expo also featured the Cebu International Travel Expo highlighting travel destinations, hotels, tour packages, and other travel-related entities. The event is the biggest of its kind in the Visayas and has been in existence for nearly two straight decades. The show organizer is Global-Link MP Events International, Inc. led by its CEO Patrick Tan.
Travel fair slated in Ayala Center Cebu Check out the special packages offered at a couple of Cebu travel expos this July By RICHARD RAMOS
ver a hundred tourism related establishments will showcase their latest products and services during the 3rd International Travel Festival (ITF) scheduled to take place on July 15 to 17, 2016 at the Ayala Center Cebu. Bannering the theme “Don’t Dream, Just Go,” the event gathers various travel entities consisting of hotels, airlines, tour operators, destinations, resorts, insurance agencies, and financial institutions at the Ayala Activity Center for the third straight year. Hosted by MyEventology, the event has become a much-anticipated venue for tourism stakeholders and consumers who seek out the top quality travel deals and packages at bargain prices. Stephanie Villahermosa, ITF project director, expressed happiness that the visitor rate has grown steadily and that participating exhibitors have experienced positive results despite competition. In a press gathering held at the Cebu City Marriott Hotel, she also reported that from 60 exhibitors in 2014, the numbers have risen to 82 in 2015, and 107 as of June 20, 2016. “We will also hold the Cebu Travel Exchange (CTX) where sellers meet with international tour operators. We will have a minimum of 30 foreign buyers from eight countries which have been pre-qualified with the Department of Tourism,” she stated. Villahermosa added that the CTX, held in partnership with the Tourism Promotions Board (TPB), will take place on Thursday, July 14, at the Radisson Blu Hotel. Countries involved are Singapore, Malaysia, Taiwan, Indonesia, Vietnam, UAE, and India catering to a varied group of clientele: individual or groups,
leisure, special interest (golf, wedding destination, diving, educational), and MICE (Meetings, Incentives, Conventions, Exhibitions/ Events) to meet local sellers and established partnerships. The CTX is a business-to-business session among ITF exhibitors from the airline, hotels, resorts, and travel agencies. When asked about the most sought-after international destinations for the local market, she replied Hong Kong, Singapore, Taipei, UAE, and Australia. “Japan is a special byword now, especially with its islands of Osaka, Hokkaido, and Nagoya through the efforts of the Japan Travel Bureau. As for local destinations, the bestsellers are Boracay, Palawan, Bohol, Siargao, and Eastern Visayas consisting of Samar, Leyte, and Biliran,” she added. BPI is a special event partner with exclusive discounted airfares and deals at partner airlines and accommodation venues. Cardholders can lower travel expenses by offering Real zero percent Special Installment Plan (SIP). This means travel expenses can be availed at equal monthly installments for three or six months with absolutely no interest. One may also use the BPI Credit Card to purchase airline tickets and travel worry-free with BPI’s widest travel insurance coverage from travel accidents, to trip cancellations or delays. Cardholders can also shop worry-free with BPI’s lowest foreign currency conversion fee of only 1.75 percent. Other MyEventology partners are Tim Tio and Matt Poonin of Travelite Travel and Tours Co.; Juliet Amazona of iTravel, iExplore Tours and Services; Sheramie Soreach Leung; and Anthony “Thannya” Pino.
Sun Life of Canada (Philippines), Inc. aims to serve five million clients by 2020 under its new five-year growth plan dubbed “Rise PH.” This involves several initiatives launched last June, which the company declared as “Financial Independence Month.” A real estate partner here is 8990 Holdings Inc., a top mass housing developer, to promote financial literacy. Another important component is Money for Life, a wide customizable financial planning program with a 360-degree visual reality (VR) video. This is viewable with a VR headset on a customized bus called “Bus to the Future” which has visited select malls and schools nationwide. One can also log in to (moneyforlife. com.ph) to start their financial planning, get product recommendations, and even buy mutual funds. Duros Land Properties Inc. launched 23 Minore Park, the company’s newest development consisting of a two-hectare property situated in the heart of Mabolo. This will feature a central park, the portal, an outdoor chapel, activity area, plus an upcoming hotel and several commercial spaces. The name 23 Minore Park is a take-off from the St. John XXIII Minore Seminary, its former occupant richly clothed in heritage and
religiosity. To note, the place has nurtured thousands of young seminarians en route to priesthood. A few steps nearby is the historic IEC Pavilion, the main host venue of the recently-concluded 51st International Eucharistic Congress (IEC) held last January 2016. The place has since hosted several inspirational, social, and inaugural events. Mandaue Chamber of Commerce and Industry (MCCI) Board of Trustees recently elected Glenn Anthony Soco as their new chamber president for fiscal year 20162017. He brings with him expertise in business development and marketing and hopes to make the MCCI more dynamic and relevant in its dealings with the community and the government. Born and raised in Cebu, Soco joined the family business after graduating with a degree in Industrial Engineering from the University of San Carlos. In 1996, Soco opened his first Coffee Dream outlet near the Ayala Center cinemas with just one partner and PhP90,000 in personal savings. The business has since grown to 20 outlets in Visayas and Mindanao, 14 of which are company-owned.
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JULY 10-23, 2016
War on drugs shifts to...from page 1 rising body count was a “cause for concern” in the administration, and could be indication of the “depth of drug menace” in the country. Senator Leila de Lima recently called for a Senate inquiry into the spate of killings, saying "We have to look into that in aid of legislation. The killings are on the riseand there are just telltale signs of summary executions in a number of them." National Union of People’s Lawyers Secretary General Edre Olalia expressed that the unprecedented killings must come to an end. “The drug menace must stop… Yet the apparent serial summary executions of alleged street drug users o petty drug lords, which ap-
pear sudden, too contrived and predictable, must also stop,” he said in a statement. "The madness must stop. Quick fix savagery and abuse of power by law enforcers supposedly to quell criminality and drugs, which, unwittingly, directly or indirectly, are encouraged, condoned, or sanctioned is a [Frankenstein's monster] that will haunt us over time. The cure may turn out to be worse than the illness," Olalia added. Rehabilitation question Say what you want about the serial killings, but if the reported numbers of surrendered drug users and traffickers are to be believed, it
appears the fear of imminent death is resulting in a positive, at least in how drug dependents’ are reconsidering their options. But with the number of those surrendering closing in on a thousand, the question is where will these people be placed? This is a problem admitted to by Quezon City Vice Mayor Joy Belmonte, who also heads the city’s drug rehabilitation center – one that has a capacity of 150. Incoming Health Secretary Paulyn Jean Rosell-Ubial echoed the concern, saying that the n umber of drug rehab centers is not enough to accommodate the recent deluge of drug suspects surrendering to authorities.
“Our number one order now is to expand the services, including the aftercare services that were successfully implemented here in Davao City. What we will do is scale up nationwide,” Rosell-Ubial said during a DZMM interview. “Currently, an additional wing, additional buildings and hiring for additional staff [for drug treatments and rehabilitation centers] are being made.” She also noted that different approaches of rehabilitation apart from in-house confinement will also be made like aftercare services, community visits and sessions outside centers.
Silicon Valley hotshot comments...from page 1 AIM (Asian Institute of Management) professors can share their valuable knowledge with the newbies since they have the advantage of decades of business experience to boot.” Speaking on the topic “Growing an Innovation Ecosystem in the Philippines” in a forum organized by the Department of Trade and Industry (DTI) dubbed “Slingshot Philippines,” Banatao also said that senior level managers can also be trained to teach budding entrepreneurs on the business basics. “It is important to do it right and to be careful since the ecosystem is still difficult. While there exists a US$70-million worth of startup scholarships in the United States, there are no such assistance packages in the Philippines, thus forcing a vast majority of the startups to rely on their own scant resources,” he disclosed. Banatao also recommended leveraging
high technologies in order to leapfrog over other advanced countries and raise the standards of engineering, math and algorithms on the business side to cope with global trends. He bemoaned the slow internet connectivity in the country, one of the very slowest in Asia, which has also affected the growth of incubators in the field, much less the presence of successful startups which have bucked the tremendous odds. This is in direct contrast with Silicon Valley where success stories are a commonplace, though losses have been mounting over the last few years. Banatao also announced that his incubator has formed linkages with AIM to help the startups, along with plans of creating an entrepreneurial fund for in-house incubators in companies to ensure continuity and purpose of its creation.
Interestingly, he downplayed the presence of venture capitalists, saying they should play a minor role and not get too involved with the internal operations of the startup. “They should be a contributor, not a dictator. They should not be of the ‘spray and pray’ genre where the success factor is left largely to chance,” he concluded. “Slingshot Philippines” is DTI’s Startup and Innovation Ecosystem Development Program, which aims to spur economic growth by boosting innovative businesses and by giving enough room for local innovators and entrepreneurs. The Program also involved the participation of the Department of Science and Technology (DOST) to encourage new growth of businesses in agriculture, biotechnology, electronics, and digital startups.
Diosdado Banatao Photo courtesy of Alcheron
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F E AT U R E S
Text by CHING DEE
JULY 10-23, 2016
Photos courtesy of MARSHALL MAYS
How an expat is making a name for himself through artisanal dairy products
will be very honest with you: I have a hard time trusting people who do not like cheese without any medical reason. Cheese is one of the greatest things on earth—one of the things that makes life a bit more bearable. And you know what they say, "Everything is good with cheese." This is why I fervently believe cheese makers and dairy farmers are doing god's good work, making the world a better place one cheese wheel at a time. Cheesy beginnings Meet Marshall Mays, one of the visionaries who started Pacific Organic Dairy Products (PODP) and its Philippine arm, Dairy Innovative Partners (DIP)—makers of artisanal dairy products in the Philippines. PODP was established in 2011 by a group of innovators in order to "develop a network of dairies across South East Asia that produce premium grade cheese and yogurt for the discerning palates of metropolitan Asia, whose rapidly growing middle class is already the largest in the world." La Latteria D'Ischia is the brand of dairy products manufactured and distributed by PODP, which was started in 2014. It was named after the island in the bay of Naples from which PODP's Italian trainer came. In 2015, PODP started selling La Latteria products to high-end restaurants and hotels, as well as plating seeds of potential export markets in Singapore, Taiwan, and Japan. To ensure quality, PODP selects their partner dairy farmers and provides adequate training about proper feed regimen for better milk yield. PODP then imports fresh Italian cheese and yogurt from its plant in the Philippines
Scamorza is a semi-aged cheese with a smokey flavor
La Latteria D'Ischia production room
Mozzarella di Bufala, the great shiny pearl of cheeses, is hard to make and very fragile. and sells to the big cities of East Asia. "Quality control at the source is part of our strength as a trusted, top-quality producer. Through our training and controlled buying, we are building up the capacity of scattered, otherwise unsupported dairy farmers to produce at global standards," Mays told Expat. "This boosts income to lift rural families from poverty and educate them to properly produced organic food. And this is the key to fine products and strong communities." "Our customers are international travelers who demand the best and seek a fresh alternative to European imports," Mays points out. "Over the last forty years Italian restaurants and pasta have spread across Asia. Yet, this has not led to the emergence of local Italian dairies
to support them with high-quality cheeses and yogurt—until now." Rich and creamy goodness Water buffalos are the main source of milk in Italy, so the Philippines is one of the best locations for making authentic Italian quality cheese. "Cheese and yogurt from the water buffalo provides protein, calcium, vitamins and highgrade fat more than other dairy sources and with much less cholesterol. So, our cheeses and live-culture yogurt offer parents a delicious way to boost brain and bone development in one step," Mays said. PODP currently carries several items under the La Latteria brand: 100 percent all-
natural artisanal yogurt called Italian Dream (two variants: creamy regular and thick), fresh cheeses (creamy Burrata, soft Mozzarella di Bufala, sweet and light Mascarpone Superiore, crumbly Primo Sale, fresh Ricotta), and aged cheeses (nutty and buttery Appia Vecchia, thick and creamy Crema Toscana, rich Scarmoza, moreish Il Megliore Paese, robust Bufalino, fruity Marrone di Veneto). "We have a wide range of cheeses because the tastes of the wealthy sector of East Asia is quite varied," Mays explained their best-sellers. "Of course, fashion waves blow across all sectors and Burrata is extremely popular... But by volume, we sell more live-culture, probiotic yogurt than all cheeses combined. This yogurt is unique in the Philippines and rare in Asia because it can be consumed both fresh and fermented. Sophisticated chefs have shown a lot of enthusiasm for fermented yogurt, but it takes time to educate those who have been brainwashed by supermarket brands of Swiss and French puddings that call themselves 'yogurt.'" Drooling already? Don't worry, La Latteria products are available in select stores around the metro (Holy Carabao, Apotheca Integrative Pharmacy, and Real Foods). They also provide free delivery for orders above PhP2,000. For more information on where to get your hands on artisanal cheeses and yogurt, visit www. latteria-la.com, follow them on Facebook (www. facebook.com/latteria.la) and Instagram or Twitter @latteria.la
Tasty and crumbly Primo Sale is one of La Latteria's fresh cheese offerings
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JULY 10-23, 2016
Total of $400K up for grabs at HIPA 6th season By ANGIE DUARTE
Read up on the ongoing Hamdan International Photography Awards Sixth Season, “The Challenge”
he Sixth Season of Dubai’s prestigious Hamdan International Photography Awards (HIPA) is in full swing; with a grand prize of US$120,000 and a total of US$400,000 across several categories, ready for the taking by the best of the best photographers. Bearing the theme “The Challenge,” the current season kicked off on May 1, 2016, and will run until October 31, 2016. In a statement to the press, His Excellency Ali Khalifa Bin Thalith, secretary general of HIPA, emphasized that in its Sixth Season, and with the introduction of new photographic categories, the Award will explore new visual experiences, by way of a bold approach, with the aim of pushing the photographer’s capacity and ability to innovate. “Following five years of thoughtful artwork that supports, refines and represents an authentic culture of photography and raises awareness of its role in building civilizations, along with the recognition by the Award of innovative photographers around the world, HIPA continues its journey in its Sixth Season by selecting ‘The Challenge’ as the main category to provoke the creative power, analytical skills, and ability to translate through the lens what challenge means to them from their own experience in life, and how they deal with it in their own peculiar ways,” Bin Thalith said in his statement. “You may already see that HIPA plans to further evolve and harness a new era of visual art that builds on the knowledge, experience and skillsets it inspired in its audience in 193 countries," he added. Exciting new categories The season’s new categories, Portfolio, Digital Manipulation, General Category (black and white) respectively, seek to show-
case the photographer’s ability to tell a story through images and a collective portfolio, to maximize the photographer’s skill in technological and digital advancements, and to advocate the pure style of innovative creativity afforded by black and white photography. "Following the emotive and heart warming theme of Happiness, we now hear a strong call in the ‘The Challenge’ theme, which seeks to mobilize our mental skills, visual memory and creativity to produce powerful and effective visual expressions that go beyond the single photo format and further delving into a sequence of photos that is completely different in nature and requirements from the single photo shot. This ‘Portfolio’ category tests the story telling capabilities of our photographers,” Bin Thalith explained. “In recognition of the great technological leaps that aim to liberate photographs from the limitations of physical reality by alterations and manipulation, HIPA now opens the door for the imagination of photographers by offering a ‘Digital Manipulation’ category. However, the ‘General’ category will continue to be a space for pure creative photography that breaks all formats and norms, offering photographers the opportunity to freely sail on their own journey of discovery where no one else has been – whether it be through black and white or color photography," he further elaborated. Are you up for the challenge? With all the interest and positive response HIPA has generated over the past five years, competition is expected to, once again, be rather fierce. Shutterbugs the world over are encouraged to submit their best entries to the category or categories of their choice. Unlike previous seasons, this year’s contest spans six months only; compared to Season 1 to 5, dur-
HIPA 5th Season 1st place winner in the Happiness Categpry, taken by Bahranian photographer, Hameed Husain Isa
His Excellency Ali bin Thalith - HIPA Secretary General ing which the contest ran for one full year. “I encourage participants to start early and seriously with their submissions because time in itself will be a ‘challenge’ this year... photographers have six months to submit their best artwork. The judging process will commence as of November to ensure we allow the required time to evaluate all the entries in our new and complex categories,” Bin Thalith emphasized. HIPA was conceptualized in 2011 in the Emirate City of Dubai, under the patronage of the nation’s Crown Prince (himself a passionate and talented photographer), His Highness Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum. The contest was birthed in recognition of photography’s global impact, and in line with His Highness’ vision to further de-
velop the art form. Since its inception, the competition has been very well-received by photographers the world over. Last season, over 80,000 entries from across 193 countries were received by the organizers; a marked increase from HIPA’s First Season. Photos are subject to stringent judging and investigation over a period of several months, by a judge community comprised of members from illustrious photography organizations and media outfits. Visit the HIPA Website at www.hipa.ae/ for more details, samples of previously submitted entries, the full listing of categories, rules and guidelines, as well as corresponding prize monies for each category.
HIPA 5th Season Grand Prize Winner, taken by Antonio Aragon Renuncio from Spain
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G RU B H U B
JULY 10-23, 2016
C’est Trop Bon at Sofitel! Newspaper The Philippines’ forum for international readers since 1981
Murray Hertz Founding Publisher (1928-2014) Butch C. Bonsol President & Managing Director Timothy Jay Araneta Ibay Editor-in-Chief Suzette Defensor Consultant Angie Duarte Richard A. Ramos (Cebu) Senior Writers Via Baroma Ching Dee Staff Writers Leah Egamino-Palaña Advertising Coordinator Jennifer Codera Billing, Credit and Collection Supervisor Nikki Joy Habana Macjanry Imperio Design & Layout Our Headquarters: Unit 207, Cattleya Condominium Bldg. 235 Salcedo St., Legaspi Village, Makati City Our telephone numbers: (+632) 840-2996 or (+632) 812-0987; Fax (+632) 840-2988 You can also reach us at: firstname.lastname@example.org and for sales and advertising: email@example.com
By ANGIE DUARTE
Find out why it’s all good – very good – at the Sofitel, this month of July
anila’s forerunning hotel in all things leisurely and cultural, the Sofitel Philippine Plaza Manila celebrates French Month from the 4th to the 31st of July. And, in true Sofitel form, this celebration takes place in the grandest of style. “Sofitel as a French brand takes pride in being on the forefront of gastronomy and culture. Cheese is part of the core of a French man’s DNA. This month, we are highlighting over 210 different types of cheese at Spiral’s L’Epicerie to further enrich the Filipino’s growing adoration for the classic French staple,” Sofitel Assorted artisanal French cheeses from Beillevaire Philippine Plaza Manila General company which is the exclusive distributor of Manager Adam Laker stated. cheeses in the Philippines. Yes, foodies; you read right: that’s a whop- Beillevaire “The cheeses Beillevaire come from the ping 210 cheese varieties, in honor of French different regions of and they are very Month. To boot, the hotel will be showcasing specific, and someofofFrance, them are very, very seaa scrumptious selection of French dishes and sonal, and even in France, some of varieties patisseries, as well as a large array of cold cuts, are very difficult to find. So to havethe them in the and French wines. Philippines is absolutely amazing,” she added. Among the 210 cheeses which will be Everyone say Fromage! at Spiral’s L’Epicerie this July are This month, at the Sofitel, it’s all about highlighted the Ossau-Iraty delicious, nutty, and rosaying cheese – lots and lots of cheese. Highly- bust variety from(athe two regions of France trained cheese specialist, Colin Chandaras, in the Western Pyrénées), the Bleu de Gex (a flew in from France to guide diners through creamy, semi-soft blue cheese l’Ain and a palatable, exciting cheese journey like no Jura), the Rouleau de Provencefrom (a fresh goat other. “What I love about cheese is that you soft cheese with herbs produced by a limited have hundreds of possibilities in its produc- number of farmers in the Alpes of the Haute tion depending on the season of the year, the Provence), the Thym Tamarre (a rich tasting taste you're looking for, and several other fac- cheese from the milk of goats from Roves), and tors,” Chandaras pointed out. Pelardon (a full and rich peppery cheese Chandaras – who is extremely passionate the from the Cevennes region, near the Alpes in about cheese – was trained by none other than the Languedoc), to name just a few kinds. the master cheesemaker himself, Pascal Beillevaire of world-renowned cheese manufactur- Fruit of the (French) vine ing company, 30-year-old cheese producers, Aside from cheeses, French wines will Fromage Beillevaire. be in the spotlight through the month of “Beillevaire is a very exclusive, family- also Sofitel’s Le Bar will host La Grande Epicowned artisanal cheese business based in July. transformed into Parisian streets, where France. The best chefs around the world use erie; guests can indulge in tres-délicieux patisseries, cheeses by Beillevaire,” shared Beatrice Lom- cold cuts, bard, Segment Manage of Chef Selection, the wines. cheeses and fine, flavourful, French
On the July 10, French wine master Matthieu Lerat will share his knowledge on French wines, while Pascal Beillevaire will share secrets on the fine art of cheese and wine pairings. On July 28, discover the captivating flavors of wine from the finest wine regions of France with an exclusive wine-appreciation class at Le Bar. Some of the wines to be featured are the La Moynerie Sur Loire 2014 (best for pairing with shellfish and crustacées, as well as cheese), the Clos Des Verdots – Côtes De Bergerac Moelleux 2014 (ideal with foie gras, chocolate cake and fruit tarts), and the Clavel Le Mas 2013 (best with more hearty, flavorful dishes). Hot off Spiral’s French Stove Savor a gastronomique experience at Spiral’s French stove with French specialty dishes such as Beef Tartare, Duck Confit with Lentil Cassoulet, Tartiflette (savory, creamy potato slices, reblochon cheese, lardons and onions, casserole-style), Pissaladière (pizza slices topped with caramelized onion and anchovy), Escargots à la Bourguignonne (escargot in garlicky sauce), Chicken Supreme in Foie Gras Sauce and Trumpet Mushroom, Petits Pois à La Française (a classic French pea dish, with onions, and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock), and everyone’s favorite French desserts, Macarons and Crème Brûlée. Sofitel’s Executive Chef Denis Vecchiato will be conducting cooking demonstrations, while cheese expert Colin Chandaras will impart his passion on cheese appreciation at Spiral’s L’Epicerie from July 6 to10 at lunch and dinner. Meanwhile, on July 11, Pascal Beillevaire will conduct a special wine and cheese class at Spiral’s L’Epicerie at 4p.m. Indeed, it’s all very good – and very French! - this month at the Sofitel! For price inquiries, schedules, and reservations, please call F&B Reservations at (02) 8326988 or email H6308-FB12@sofitel.com
Cebu Mailing Address: MJ. Cuenco Avenue cor. C. Mina St., Mabolo, Cebu City Telefax: (032) 412-8000 Statements, views and opinions expressed by the writers, contributors, and advertisers are their own and do not necessarily represent those of the publisher or the management. The publisher assumes no responsibility for unsolicited material.
Escargots à la Bourguignonne
Ossau Iraty AOC
Pascal Beillevaire, official envoy of Fromagerie Beillevaire
Cheese specialist, Colin Chandaras, shares his passion for French cheese
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G RU B H U B
JULY 10-23, 2016
Heavenly Japanese fare at Aozora Bistro & Cafe Text and photos by CHING DEE
agaytay City remains one of the best weekend destinations for city slickers being only about two hours away from the bustle of of Metro Manila. Surrounded by the scenic view of the Taal Volcano and Taal Lake, foodies flock to Tagaytay for awesome food finds and the cooler weather. But we must admit, for those of us who absolutely love Japanese cuisine, there's really no viable option in Tagaytay... until Aozora came along.
ing the right supplier could be a challenge. But with Chef Kamura's connections—some of which come all the way from the Land of the Rising Sun—they were able to find a viable source for their ingredients, making every dish at Aozora taste like a meal right out of Japan. "Since we are the first and only authentic Japanese restaurant in the area, we wanted to set the bar really high," Chef Kamura said. "We do not [skimp on ingredients] and we prioritize [taste over convenience]."
Bringing Japan to Tagaytay Addressing the need for an authentic Japanese restaurant in Tagaytay, entrepreneur Christine Villongco teamed up with Japanese chef Seiji Kamura and opened Aozora Japanese Bistro and Cafe in May of 2015. "Aozora" means "sky" in Japanese, the perfect name for a place that serves heavenly Japanese food and showcases the gorgeous blue sky over Taal Lake. The interiors also reflect Japanese minimalism, shifting the focus to the food instead of the decor Chef Kamura, with over 30 years of culinary experience under his belt, shared that about 90 percent of their ingredients are imported from Japan or suppliers from Metro Manila where other authentic restaurants get their goods. "We make sure our ingredients are fresh and authentic, we [spare no expense]," Chef Kamura tells Expat. When you want nothing but the best, find-
Heavenly treats One visit to Aozora won't be enough to try everything on their menu, but Chef Kamura suggests trying their best-sellers when you visit. To start the meal, Chef Kamura recommends their Tuna Avocado Salad—served in a hollowed out avocado shell, the salad is a generous serving of creamy and spicy mixture of avocado and fresh tuna. After the salad, be amazed by their signature dish: Dragon Maki – a giant prawn tempura wrapped and rolled into a maki. Served with its tail and head for additional wow factor, the sweet fresh prawn goes great with the salty nori (seaweed wrapper) and bits of crispy tempura batter. The tangy Japanese mayo completes the dish and provides a creamy background for the crunchy texture. For the main dish, make sure to order their signature Bulalo Ramen—the delicious marriage of Japanese and Filipino favorites. Firm ramen noodles and a soft-boiled egg are served
within the warm and flavorful bulalo broth with tender beef chunks and sweet corn. The hearty meal is served over a candle warmer to make sure the dish remains warm despite the frequently cooler Tagaytay weather. The Mango Sherbet is a delightfully light and simple palate cleanser to end the meal. "Aside from our great food, we also take pride in our friendly staff," sous chef Homer Aseneto shares with Expat. "We try our best to Aozora's spicy and creamy Tuna Avocado Salad give all guests an authentic Japanese food experience and our service also reflects that." So, next time you find yourself in Tagaytay looking for a place to try, make sure to drop by Aozora Japanese Bistro and Cafe for a taste of Japan in Tagaytay. Aozora Japanese Bistro and Cafe is open Monday to Sunday, 9 a.m. to 9 p.m. It is located at Domicillo Design Hotel, Km. 58, Gen. E. Aguinaldo Highway, Tagaytay City. For reservations, contact (0936) Aozora's signature best-seller, the fiercely flavorful Dragon Maki 980-9656.
Toyo Eatery: How Filipino dining should be Experience Filipino cuisine in the hands of culinary visionary Chef Jordy Navarra
Text and photos by CHING DEE
lavorful, straightforward, and devoid of all pretensions. This is how Toyo Eatery wants to present itself and Filipino food in all its natural glory. Around June 2015, Executive Chef Jordy Navarra finally had the opportunity to do his own thing and open his own restaurant. He already had quite a following from his previous restaurant, so a lot of people were understandably excited when news of his new restaurant started spreading. Chef Jordy grabbed the opportunity and didn't let go until the doors of Toyo Eatery opened on March 29, 2016. How Filipino dining should be "It's called Toyo Eatery because toyo (soy sauce) is one of the most common ingredients in most Filipino dishes. And we decided to use 'eatery' instead of 'restaurant' because we want to keep it simple and focused on Filipino culture," Noelle Magcale, who's in charge of the front of the house at Toyo Eatery, tells Expat. "We don't have to put up the show, no bells and whistles... it's very unique, very different, but at the same time it's very familiar," she adds. "For expats, this is a great place to experience Filipino food and Filipino hospitality because we're serving food the way Filipino dining should be." Chef Jordy also made a conscious effort to use only locally sourced and sustainably grown ingredients for their dishes, which was one of the biggest challenge for his new culinary endeavor. "Your dish can only be as good as your ingredients," Chef Jordy tells Expat. "Finding quality ingredients that are responsibly sourced and locally grown can be quite challenging, especially in terms of logistics." Despite the challenges, Chef Jordy is determined to provide the best of the Philippines at Toyo Eatery, even if it means getting fresh
traditions and ingredients. We basically think of how to make things fun and tasty yet very close to home." For those who plan on visiting Toyo Eatery soon, make sure to try their best-sellers.
Toyo Eatery's signature Three-Cut Pork BBQ uses three types of pork meats. It is served with Toyo Eatery's signature Silog, bursting with flavor and nostalgia oysters from Aklan on pursuit of improva daily basis. ing their offerings. All their hard Printed on regular work are obviously bond paper, it gives paying off as shown by them the freedom the people's response to change the menu and their prevalent soas often as they cial media presence. want. When asked Despite its about the people's Chef Jordy Navarra made sure the Filipino culture is highlighted simplicity, the warm reception of at Toyo Eatery, including this wooden table made from salvaged few items on their Toyo Eatery, Chef wood surrounded by 'solihiya' chairs menu showcase Jordy answered, Filipino flavors and "We're very happy, it means people appreciate Filipino pride in terms of culinary items. Some what we're doing and people like our food." dishes even give an eclectic twist to Filipino favorites, like the corner-favorite pork barbecue Filipino flavors, Philippine pride or silog (sinangag [or fried rice] + itlog [egg]). This is Filipino food in the hands of a culi- Where does Chef Jordy get his inspiration to nary visionary like Chef Jordy Navarra. create such dishes? Toyo Eatery's menu is very simple and He answers, "I get my inspiration from highly dynamic with the team's constant the Philippines itself: the flavor profile, the
Expat recommends Start off with Fresh Aklan Oysters pickled cucumber salad and lime and basi vinaigrette. It's briny with a hint of fresh seafood taste, yet somewhat sweet because of the basi (sugarcane vinegar). For the main dish, try their Three-cut Pork BBQ with Sukang Sasa (coconut cider vinegar), which uses three different kinds of pork cuts: kasim, pigue, and liempo. Thinly sliced and stacked in a specific order for maximum flavor, the skewered meats are grilled to perfection. The sweet, savory, and smoky glaze goes perfectly with their signature Silog. Toyo Eatery Silog is made of short grained sticky rice mixed with free-range egg yolk, shaved tuna roe, garlic chips, chives, then topped with a generous sprinkling of crunchy and salty chicharon bits. For expats, Chef Jordy says, "If they want to have a good time and enjoy food that has the spirit of Filipino flavors, we are a good place to come to." Chef Jordy gave us a teaser on what we can expect from Toyo Eatery in the near future, saying, "We're working on new things, coming up with new ideas, improve our current menu items." If their first three months are an indication of the things that are about to come, we're sure it's going to be awesome. Toyo Eatery is open Monday to Sunday, 6 p.m. to 11 p.m. It is located at 2316 Chino Roces Avenue (inside The Alley), Makati City. For reservations, call (0917) 220-8630 or email may@ toyoeatery.com. For more information, visit www. toyoeatery.com.
E X P AT N E W S P A P E R
T R AV E L
JULY 10-23, 2016
OSLOB A backpacker's guide for a two-day trip to the southern Cebu gem By MONABELLE TIMOSA
Tourists flocking the whale sharks' feeding area
don’t do much traveling, but when I do, it is either for seminars or meetings, barely squeezing in seeing the sights just to make the trip more productive. This year was my first time taking a trip with nothing else but traveling in mind and making the most out of it. First on the list was Oslob, a seaside town in the southern tip of Cebu. During my first year of stay in Cebu, Oslob emerged as a destination because of its serenity and crystal clear beaches, pictures of which always went viral. It even got more attention because of whale shark interaction offerings that attracted local and foreign tourists. Swimming with the gentle giants instantly became part of everyone’s bucket lists, which included my friends from abroad who spontaneously decided to travel in Cebu, making me their de facto tour guide. My qualifications were limited to being someone who was up for anything, and with that shining credential, I instantly became a local guide. I read all reviews and blogs about going to the place; took care of the budgeting and researched on which resorts were the cheapest. Soon enough, the itinerary for three backpackers was ready and perfect, as far as I beleived. My friends arrived midnight prior to the day we had been waiting for. The team was complete! Jason Choy from Sydney, Australia (it was his first time in the Philippines) and Zo Loren from Hong Kong. Oslob here we go!
Day I Be early. That is the number one rule of being a backpacker, and the earlier you are at your destination the more you will be able to do. Go to the South Bus Terminal from wherever you are and catch the first trip going to Oslob, which is at 4:30 a.m. That means you have to be there at around 3 to 4 a.m. to avoid traffic and super long lines at the terminal. Trust me, Cebu has terrible traffic conditions you would want to steer clear of early in the morning.
In our case, we arrived in the terminal at 5:30 a.m. because of errands and thought it was fine. We quickly learned that we thought wrong as evidenced by the snaking queue that greeted us at the terminal. We waited for almost two hours for another Oslob-bound bus. Should you find yourself in a similar predicament, it’s better if you make use of the time reserving energy for the trip. Once you hop on the bus, prepare PhP150 for the fare. If you want to go whale shark watching
straight away, ask to be dropped off at Barangay Tan-awan, which is conveniently along the highway. There’s no “going around town” to speak of. You can rent a habal-habal (motorbike) to take you to the tourist spots, such as Tumalog Falls and the heritage area. Quick tips Expect delays. The usual three-hour ride stretched to four hours because of traffic thanks to the combination of it being the start of the weekend and summer season. That meant we would arrive late to the whale shark watching spot because whale shark interaction ends at 11:30 in the morning to avoid overfeeding the giants. Prepare for the unexpected. Despite being late, we pushed our luck and went straight to the briefing area. In the articles I’ve read prior to the trip, whale shark watching supposedly ends at 12 noon. We found out that it’s earlier than that depending how many ‘butandings’ are present in the area. This is also to limit the crowd that might frighten them. So we had no choice but to accept our fate. There was an influx of tourists in the sleepy town with some having already been there for days. Our original itinerary was to do the whale shark watching in the morning and chill in the afternoon by the beach. Eventually, we decided to stay overnight with chilling as the only order of the day followed by whale watching
E X P AT N E W S P A P E R JULY 10-23, 2016 early next morning. Since the barangay is so small, we were able to go resort hopping in search for the cheapest one, without sacrificing quality and the scenery. Last tip for first time backpackers: cheaper is always the better choice. We went to 12 different resorts, and enjoyed the sights. Tired was a word we did not understand seeing how beautiful Oslob was. Walking around the town opened our eyes to things that make Oslob an interesting destination apart from the whale sharks. For a true taste of the locale, try having lunch by the side of the streets, befriend locals and buy mangoes sold in the streets. Spend the afternoon swimming and cliff diving in Tan-awan Cangcuay Beach Resort (located in the elevated part of the barangay). Let the view take you away, but
T R AV E L
brace yourself for the 250 steps you need to take to go down the cottages. It will be worth it I promise! For only PhP120 you will be able to see incredible rock formations, sleep in a swing under a rock or just relax in a chair with a book. Have barbeque for dinner at Brumini Resort where seafood fare is the rage. There, you’ll be able to dine with the other tourists while enjoying the sea breeze and the intimacy of the place. To complete the exquisite dinner, don’t forget to order their fresh and indulging halo-halo! Oslob by night time is entirely different— no noisy tourists and automobiles honking their horns in the streets. Oslob bared itself when the darkness took over with only the moon and the stars lighting most of the town. We felt no danger walking at night as the fire-
flies led us back to MB Sunrise Resort (our home for the night). The night was too beautiful to just sleep on. So before concluding the night, we went to the resort beside ours to stargaze as well as sing our hearts out the Filipino way—karaoke! The other resort had no accommodations save for tents, making it the perfect place to stargaze in Oslob. Day II Waking up at dawn, we were able to see the sunrise from our resort, the majesty of which explained why the resort was named MB Sunrise—it was the perfect spot to watch the sun take over the day. Let the resort arrange your whale shark interaction and wait for updates. As soon as we arrived in the briefing station, it came as no surprise that there were
already a lot of tourists. The queueing is easily forgotten as you get in the boat and see the calm and grace of the awe-inspiring gentle giants. Nothing could replace the amazement you get when you see first hand just how big they really are. For my part, having organized the trip, the happiness from my friends’ eyes gave me overwhelming satisfaction for a job well done. It was an adventure, and an adventure is not complete without plot twists. It was all about the experience, not the price. Never forget to ask yourself what is your purpose in traveling: is it adventure or a search for peace of mind? Although sometimes nature gives both. Enjoy!
Having a taste of serenity on the beach at Cangcuay Beach Resort, Tan-awan, Oslob.
The "Tuki" as they call it in Oslob are ineffably majestic
Waking up to this view at MB Sunrise Resort was breathtakingly beautiful
E X P AT N E W S P A P E R
Experience New Zealand 2016!
JULY 10-23, 2016
Text and photos by ANGIE DUARTE
Celebrating fun, fine, fierce Kiwi culture and 50 Years of Phl-NZ relations
he New Zealand Embassy in Manila, under the dynamic leadership of Ambassador David Strachan and his team, recently commemorated 50 years of bilateral relations between the two countries, and also showcased Kiwi culture, by way of the aptlytitled “Experience New Zealand” food and trade fair. Held from May 20 to 22, at Glorietta in Makati, the event showcased the best of New Zealand’s food and beverage, as well as travel and education opportunities. Among the highlights of the three-day fun-filled affair was the chance to win one of five round trips to New Zealand, raffled-off courtesy of national carrier Philippine Airlines. The event kicked-off with “Food Connection 2016,” by exclusive invitation of Ambassador Strachan. After the invitation-only preview, the fair was opened to the public. Guests and fairgoers at the well-attended event had a chance to sample and purchase premium New Zealand food items – such as fresh milk, cheese, ice cream, fruit, wine, honey, jam, chocolate, and meat – and various products from several booths. Among the participating exhibitors and distributors of New Zealand merchandise were New Zealand Natural Ice Cream Inc., Elite Fruit Marketing Inc., Manuka Health New Zealand, Goodman Fielder Int’l. Phils. Inc., Federated Distributors Inc., MYOWN Meat Shop, Don Revy Phils., Equilibrium Intertrade Corp., Sonrace, Inc. ,Fonterra Brands Philippines, Alexanrey Enterprises Inc., and the Ecostore. According to Trade Commissioner Hernando Banal, “Experience New Zealand 2016 was very successful. Our Whittaker’s choco-
late and our famous kiwifruit were particularly popular this year”. Much to the delight of all attendees, the Nga Hua e Wha, a New Zealand Māori performance group, took to the stage at Glorietta’s Activity Center to perform the traditional Haka dance, as well as several customary waiata songs. At some points in the weekend performances, the group even invited young (and young at heart) Filipinos to perform on stage with them. Experience New Zealand 2016 likewise coincided with the commemoration of 50 years of diplomatic ties between New Zealand and the Philippines. In this regard, Ambassador Strachan said that trade and economic ties between New Zealand and the Philippines have grown strongly in recent years. “This experience New Zealand fair comes at a special time, as the Philippines and New Zealand celebrate 50 years of diplomatic ties, in 2016,” Strachan said. “Last year Philippines Airlines launched a flight between Auckland and Manila. Our growing airlinks represent a step change for the bilateral relationship,” said Ambassador Strachan. The Philippine community in New Zealand has grown considerably in the past five years. Growing people links mean that more Filipinos know about Kiwi products and they are adding New Zealand to their bucket list as a holiday destination,” he elaborated. Since December 2015, the Philippines’ flagship carrier has been flying four times a week from Manila to Auckland (via Cairns), thereby offering greater opportunity for travelers to truly experience New Zealand, firsthand.
Experience New Zealand’s trade partners with Amb. Strachan and Hernando Banal
Siegfred Mison, Bernard Benedicto, and Philip Yao
New Zealand Ambassador Strachan and Don Revy’s Rob Ferguson
Amb. Strachan and NZ Trade and Enterprise’s Nick Metson
Griffin’s Victoria Clark, Grace Darrow, Scott Darrow, James Clark
Peter Sullivan and Michael Luedtke
Nga Hua e Wha Maori Kapa Haka Group from New Zealand
Experience New Zealand’s trade partners with Amb. Strachan and Hernando Banal with the Nga Hua e Wha Maori Kapa Haka Group
Experience New Zealand guests and fairgoers
Commemorating 50 years of diplomatic relations betwe the Philippines and New Zealand
E X P AT N E W S P A P E R JULY 10-23, 2016
Gem of All Time
Pearls remain a true symbol of quiet modern elegance. Its timeless beauty lies in its simplicity yet at a recent launch presented by Jewelmer Joailleriethe guests applauded every piece in the Spring/Summer Collection 2016 of the leading global producer of golden South Sea pearls. Jewelmer Joaillerie’s executive vice-president and deputy CEO Jacques Christophe Branellec was proud to show off the latest breathtaking designs of pendants, earrings, bangles, and rings at The Bellevue Manila in Alabang, Muntinlupa City. Jewelmer Joaillerie executive retail manager Tess Catedral also talked about the Philippine national gem. Sharing in the excitement was The Bellevue Resort managing director and The Bellevue Hotels and Resorts interim director of marketing and communications Dustin Chan, representing The Bellevue Manila managing director Patrick Chan, who was around to make sure the affair went according to plan. Everyone was awestruck at each lustrous piece of fine pearl jewelry—a clear indication of the renowned artistry the international luxury brand is known for. For more information, visit www.jewelmer.com.
Ricca Presa and Nick Lazaro
Tess Catedral shows the gold-lipped Pinctada maxima oyster, endemic to Palawan and Your columnist, Jewelmer Joaillerie executive retail manager Tess Catedral, Mimi Valerio with The Bellevue Resort managing director and The Bellevue Hotels and Resorts interim director of marketing and the only oyster capable of producing the rare, golden South Sea pearl communications Dustin Chan
Carmen Afzelius, Chita Araw, Boots Tugade and Milette Delas Llagas
Sally Hofileña, Jayelles’ Roselle Rebano and Angie Sison
Models Girlie Benitez and Fatima Rabago
(Seated from left) Buena Sarmiento, Helen Massab, Lolita Mirpuri, Tess Catedral, Mary Ann Estanislao, (standing from left) Tina Fiedler, Mimi Babes Yu checks out the Caravelles collection held by Jocelyn Feliciano Valerio, Joanne Matschuck, Nikki Valerio, Noreen Fong, and Fely Schubert
Boots del Rosario wears the C’est la vie collection
What’s behind the smile of Yoli Ayson? Jewelmer Joaillerie’s classic yet versatile golden South Sea pearl strands
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JULY 10-23, 2016 CHURCHES
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E X P AT N E W S P A P E R
JULY 10-23, 2016
ARTS & CULTURE
Compiled by VIA BAROMA
• Keeping Distance Ongoing until July 22; Mezzanine, Makati Shangri-la Manila; for more information, call (02) 523-3331 or email firstname.lastname@example.org or visit website www. hiraya.com Keeping Distance an exhibition organized by Hiraya Gallery features the works of two New York-based artists, Filipino Julio Jose Austria and Japanese artist Sophia Chizuco In Austria's paintings, there are images filled with desolate sensations of newly discovered places, where no human presence is seen, itself suggestive of a sense of privacy, isolation and emptiness. In Chizuco's works, the viewer is impelled to read into her works, the horizontal bands that meet up at certain points as highways that traverse incredible distances, imagining the space of the earth moving laterally and continuously to accommodate the speed of perception. Austria is the recipient of the 2009 Asian Artist Full Fellowship Award at the Vermont Studio Center in Johnson Vermont and Joan Mitchell Foundation grantee for the Ox-Bow School for the Arts in Saugatuck Michigan in 2010. Chizuco is a multidisciplinary artist based in Brooklyn, New York. Born in Japan, Chizucoearned her B.A. in Art and Education from Tokyo Gakugei University. In 2000, she moved to New York to study abstract paintings with Larry Poons at the Art Students League of New York where she earned a certificate in painting for her studies. She is the recipient of both the grand prize from ArtNetwork and the Director’s Recognition Award from Period Gallery.
• Jose Luis Singson: Urban Stasis Ongoing until July 29; 1335 A. Mabini St., Ermita, Manila; for more information, call (02) 254-8498 or (0917) 704-2962 Jose Luis Singson’s current work emphasizes a connection between documentation and translation based on how existing structures within a space convey a sense of history and temporal boundaries. For this exhibition, the artist navigates selected areas of the metropolis in an attempt to inspect specific derelict places. Through an installation and a set of drawings, he introduces his perception of a place, and, similar to his past documentation on historical landmarks and structures, Singson draws attention towards a familiar situation and re-contextualizes it into an allegorical presentation that mimics an artifact. Singson graduated from the University of the Philippines Diliman in 2013 with a Bachelor of Fine Arts degree in Painting. His art practice consists of using organic and industrial materials in appropriating the visual language of the urban environment into his works. His portfolio of selected terracotta works has led him to become one of the artists to participate in the upcoming 4th Jakarta Contemporary Ceramics Biennale this coming December to January.
• Myth photo exhibit at CCP July 14 to 21; CCP Pasilyo Victorio Edades (4F Hallway Gallery) CCP Complex, Roxas Boulevard, Pasay City; for more information, call (02) 832-1125 loc. 1504/1505 or (02) 832-3702; (0917) 603-3809 or email ccp. email@example.com Although composed of an installation of photographs, Myth is not so much about the individual images, as it is about questioning how and why artists Jippy Pascua and Dennese Victoria have accumulated, kept, and eventually selected the images for the exhibition. The images that shape this exhibition are from a survey of years’ worth of photographs; the pictures varying from ones taken from personal archives, to a few taken while on the sets of films, to a couple of found photographs of strangers from lives long lived and past. Pascua is an artist and a filmmaker. He studied Creative Advertising in Canada and since 2008, has been working on creating films. His short film Excerpts premiered in the 2014 Singapore International Film Festival as part of the Southeast Asian Short Film Competition Programme. Exhibit viewing hours are from Tuesday to Sunday, 10 a.m. to 6 p.m.
• CCP Special Concert Series I Opens with Pianist Oliver Salonga July 27; Tanghalang Aurelio Tolentino (CCP Little Theater), CCP Complex, Roxas Boulevard, Pasay City. For inquiries, contact Paulo Perez of the CCP Marketing Department at (02) 832-3704. For information regarding the piano masterclass, email the CCP Artist Training Division at firstname.lastname@example.org or (02) 832-1125 loc. 1604. Superb young pianist Oliver Salonga is the first featured artist of the CCP Special Concert Series 2016, which will be held on July 27 at 7:30 p.m. Salonga recently obtained his Doctor of Musical Arts degree in Piano Performance at the University of Southern California under the guidance of Norman Krieger. In 2009 and 2011, respectively, he obtained his Master of Music degree and Artist Diploma in Piano Performance at the Cleveland Institute of Music under 2001 Van Cliburn Silver Medalist Antonio Pompa-Baldi, and was awarded the Sadie Zellen Piano Prize for his superior musical talents. Under his guidance, Salonga won the Gold Medal in 2008 Jeonju International Piano Competition in South Korea. His program is as follows: Beethoven’s Piano Sonata No.31 in A-flat Major, Op.110; Chopin’s Introduction and Variations on La ci darem la mano, Op.2; Rachmaninoff ’s Piano Sonata No. 2 in B-flat minor, Op. 36 and Liszt: Rhapsodie Espagnole, S.254. Salonga will also give a piano masterclass at the CCP Little Theater on Tuesday, August 2, 2016.
Unit 207 Cattleya Condominium, 235 Salcedo St., Legaspi Village, Makati City Tel Nos. (02) 812 0987, 840 2996 Fax (02) 840 2988
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E X P AT N E W S P A P E R
U R BA N S C E N E
JULY 10-23, 2016
Compiled by VIA BAROMA
New World Makati Hotel offers authentic Chinese gastronomic experience
An authentic Chinese cuisine restaurant, Jasmine offers a dining experience set amid oriental art deco interiors on the second level at New World Makati Hotel. Diners can savor dishes from Jasmine’s extensive à la carte and set menus, including live seafood preparations and a selection of freshly baked, steamed and fried dim sum every day. At the helm is the restaurant manager Toni Lou Manalo, who has almost 13 years of experience in the restaurant and hospitality man-
agement industry. Prior to New World Makati Hotel, she worked as part of the pre-opening teams for leading hotels and authentic Chinese restaurants across Metro Manila. She also had a stint in Macau, placing popular restaurants such as MGM Grand Macau’s Aux Beaux Arts and Chef Leo on the map. Jasmine is open daily from 11:30 a.m. to 2:30 p.m. for lunch and from 6 p.m. to 10 p.m. for dinner. For more information and reservations, call (02) 811-6888 ext. 3338.
Perfect blend of business and pleasure at Richmonde Hotel
Savory feast at Marco Polo Ortigas’ Cucina Marco Polo Ortigas Manila’s Cucina brings a savory feast that promises to satisfy cravings every day of the week with the finest and freshest ingredients at a special limited offer. Bringing its guests a high quality culinary experience are three different dishes that are cooked to perfection for a Weekday Craze, Monday to Thursday. Discover the rich flavors of Cucina with the Best Paella in Town, freshly served and cooked a la minute by Cucina’s well-trained chefs. Indulge in tender and juicy Prime Rib, only from the world-class steaks to excite every one’s palate. Bringing each bite more delicious than the last are ocean-fresh oysters that don’t only bring the freshness, but also the richness of the flavor from each bite. Celebrate the ending of the week with dishes that are so fresh, each slice brings perfection. Partnering with different organizations in providing sustainable fisheries and conserve marine ecosystems, Fridays will be highlighting carefully resourced sustainable tuna. Have your own slice cut from the week’s caught tuna, just a proof that you only get the freshest. Savor a tender and succulent, classic three-week old Cochinillo, giving a mouthful of flavor that is just plain good. The all-dining restaurant is famous for its wide selection of fresh seafood that’s why Cucina invites its guests to take the first grab of freshly-caught Vietnamese Prawns. These satisfying dishes are available for a Weekend Fiesta from Friday to Sunday. The Weekday Craze offer can be enjoyed from Monday to Thursday at slashed prices of PhP1,100 for lunch, and PhP1,500 for dinner. Buffets from Friday to Saturday are also at slashed prices of PhP2,300 for lunch, and PhP2,650 for dinner. Complement your dining experience with a wine and beer buffet, available every day of
the week, for just PhP850 per person. Free flow of sparkling wine is available from PhP1,100, only during weekends. Opt for a non-alcoholic beverage with different selection of fresh iced tea in a buffet at PhP180 per person. Cucina is Marco Polo Ortigas Manila’s all-day dining restaurant and is open daily for lunch from 12 p.m. to 2:30 p.m. and dinner from 6 p.m. to 10:30 p.m. Buffet price starts at PhP1,500++ per person, children aged six and below get to eat for free while children aged seven to 12 years old are charged half the price. For reservations, call (02) 720 7720. For more information contact (02) 7207777 or book online via www.marcopolohotels. com or email: firstname.lastname@example.org.
The Café at Hyatt City of Dreams Manila
Even when business trips are crammed with meetings, field work, and ocular inspections, Richmonde Hotel Ortigas provides the perfect and most convenient way to unwind at the end of the day and before you settle in for the night. Book the Executive Package and get comfortable room accommodations, Wi-Fi access, use of the hotel’s gym and heated indoor pool, and Happy Hour at The Exchange to help you de-stress, loosen up, and even bond with colleagues. At rates starting at only PhP4,300 nett for a Superior Room, you can work all day and look forward to a night of relaxation as you chill out at Richmonde’s bar, enjoying a drinkall-you-can spree of local beers from 6 p.m. to
9 p.m., with a buffet of tasty bar chow as you listen to soothing lounge music or watch your favorite game on the sports channel. Ladies will also delight in the selection of featured cocktails, chilled juices, iced tea and soda which are also served bottomless during Happy Hour. The Executive Package is available weekdays until August 31, 2016. For bookings with instant confirmation, log on to www.richmondehotelortigas.com.ph or call Richmonde Hotel Ortigas’ Room Reservations at (02) 638-7777. Richmonde Hotel Ortigas is located at 21 San Miguel Avenue, Ortigas Center, Pasig City. For more information, visit www.richmondehotels. com.ph or email email@example.com.
A feast of flavors from the land of saris and silk awaits diners at The Café of Hyatt City of Dreams Manila from July 17 to 24, 2016. Guest Chef Ajith Kumar from Hyatt Regency Gurgaon, New Delhi joins the team at The Café, bearing spices and recipes for Indian favorites rich with aromas and complex tastes. Discover Indian culinary gems such as Paneer Makhani (cottage cheese simmered in tomato sauce spiked with fenugreek), Maas ke Sooley (smoked lamb with raw papaya) and Kerala Prawn Masala (tiger prawn with coconut curry leaves with ginger and chili). Buffet rate starts at PhP1,388 net for lunch and PhP1,888 net for dinner. For reservations, call (02) 6911234 local 1162 at The Café or book online at http://thecafe.reservation. hyatt.com.
E X P AT N E W S P A P E R
JULY 10-23, 2016
U R BA N S C E N E
Compiled by VIA BAROMA
•Brewfest MNL Social July 15 to 17 from 3 p.m. to 12 a.m., Century Mall, Makati; for more information, visit their Instagram page @BrewfestMNL Brewfest MNL Social brings together 10 different brewers from all over Metro Manila along with 10 of today’s upcoming concept food stores. Head over to the Century City Mall on July 15 to 17 as Brewfest MNL brings you a chill urban experience, combining great local brews with the country’s finest local pop ups with the backdrop good music and great company. Brewfest MNL features Manila’s best craft beers like Crazy Carabao Brewing, Joe’s Brew, Juan Brew, Pedro Brewcrafters, Turning Wheels Brewery, Nipa Brew, Alamat Craft Brew, Crows Craft Brewing Co., The Cebruery, and Palaweno Brewery. Brewfest MNL is a craft beer festival that aims to showcase the best local craft brewers and finest up and coming food merchants.
•Surfista Siargao Surf Camps 2016 July 21 to 26, Turtle Surf Camp, Siargao Island; for more information, visit www.surfistatravels.com or email surfistatravels@gmail. com. Experience the ultimate surf and island lifestyle with Surfista Travels and Turtle Surf Camp’s Surfista Siargao Surf Camp 2016! Learn to surf, improve your skills, go on a guided surf tour in surf paradise Siargao Island, and make memories with your new Surfista friends from all over the world. Surfista Siargao Surf Camp 2016 is inclusive of guest pick up and drop off; six days and five nights accommodation with five surfer breakfasts; private instructions and five surf lessons; rental of surfing equipment; Magpupunko Rock Pools entrance; Island hopping at Naked, Guyam and Dako islands; exclusive Surfista Travels Philippines shirt, bag, stickers, and many more. Surfista Siargao Surf Tour Fee is priced at PhP23,000. To book, please fill up a registration form found in their website and e-mail it to firstname.lastname@example.org. A PhP7,000 non-refundable reservation fee will be asked of you as soon as you send your registration form. Deadline for full payment is one month before your chosen camp date.
•The Bootleg Beatles in Concert July 12, Newport Performing Arts Theater, Resorts World Manila, Pasay City; and July 16, Waterfront Hotel, Cebu City Concert Republic in cooperation with Resorts World Manila presents The Bootleg Beatles in Concert: Commemorating 50 Years of Beatles Music. Relive the greatest hits of the band that shaped pop rock to what it is today. The Beatles may be long gone, but thanks to The Bootleg Beatles, fans of the rock icons can twist and shout in nostalgia one more time. Tickets are priced at PhP8,257 for SVIP; PhP7,156 for VIP; PhP5,505 for Gold; PhP4,404 for Silver; and PhP2,752 for Bronze. Tickets are available at all TicketWorld outlets. For ticket inquiries, call (02) 891-9999.
•On Stage Epilogue: Bangtan Boys in Manila
July 30; Mall of Asia Arena; Tickets are available at all SM Ticket outlets; or www.smtickets. com After their successful concert last year, BTS, also known as Bangtan Boys will be returning to Manila this July. The South Korean idol group, composed of Rap Monster, Jungkook, Suga, Jin, J-Hope, Jimin and V, recently announced their “The Most Beautiful Moment in Life on Stage: Epilogue” concert tour that spans 10 countries including Korea, Taiwan, Macau, China, Japan, Thailand and the Philippines. Tickets are priced at PhP12,000 for VIP Standing (with raffle to Hightouch); PhP10,000 for VIP Seated; PhP8,500 for Lower Box A; PhP6,500 for Lower Box B; PhP4,500 for Upper Box A; PhP3,500 for Upper Box B; PhP1,500 for Upper Box (Limited); and PhP1,000 for General Admission.
•The Brewery July gig sched The Brewery at The Palace, 10th Avenue cor. 38th St., Bonifacio Global City
•Selena Gomez: The Revival Tour
The country’s biggest onsite microbrewery combines some of the best things one can ask for with delectable grub, freshly brewed craft beer, and the best complement to those two (apart from a hot date), great live music. On July 13, catch one of the country’s most popular local bands Up Dharma Down as they showcase their unique sound that has long escaped genrefication. On July 20, catch local music icon, Rico Blanco and see where he is along his musical evolution. All Tuesdays of July are dedicated to Acousteoke, so down some craft liquid courage and get on stage for a night of fun (embarrassments can be fun too, sometimes); while Thursdays are reserved for the soothing vocal stylings of Julianne. For The Brewery’s complete gig guide, and all the fun stuff happening over at Uptown, follow them on Instagram @thebreweryph
July 31, 2016; Mall of Asia Arena; call (02) 470-2222 or (02) 374-2222; or visit www.smtickets.com Global pop sensation Selena Gomez is finally coming to Manila to headline her very first show in the country with the highly anticipated Revival Tour. Gomez has sold over 45 million tracks worldwide. Catch her as she performs hits from the critically acclaimed album “Revival,” along with jams like “Good For You,” “Same Old Love,” and “Hands to Myself.” Tickets are priced at PhP12,600 for VIP Pit Zone (Standing); PhP10,500 for VIP A; PhP8,400 for VIP B or Lower A; PhP6,300 for Lower B; PhP5,250 for Lower C; PhP3,675 for Upper Box; and PhP1,575 for General Admission.