Northern Living: 2020 January-March

House Set in warming concrete PAGE PAGE536

Meal prep, Cup of curecheck PAGE PAGE 44 32

Bring back binding

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T R O ALL-STAR I M P

Journey to the north PAGE 10

Fixed Forward Issue 2020

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EDITOR'S NOTE

Built on old values A few years ago, many people publicly claimed and believed in print’s death owing to the rise of digital consumption. Many still believe in its decline. And it’s possible that it will happen.

Print is dead. It’s hard not to be affected by that simple statement, especially given my background in print media.

Little did we know, the appreciation for the tactile and the tangible would merely take different forms. As in the case with artist Yodel Pe’s craft through her own brand Manila Paper Trail. “Today, you can find textures, patterns and other stuff easily online, but I still prefer to scan things that I’ve found and use them instead,” says Pe. “There’s a precision called for with the old school way of doing things, which I think artists, especially the younger ones, could use to learn.” And while her form of art may seem different from what we do here at Northern Living, the lessons attached to doing things “old school” reverberates loud and clear today in which battling the proliferation of fake news has become part of the editorial process—whether in breaking news or advocacies we believe in.

So Northern Living—the team, this issue as well as the subsequent releases in 2020—isn’t wasting time to reassert its position in the new decade as the authority on sustainability and community-building, and to an extent, building credence in content creation.

Over a decade into the publishing business, the old school way of doing things has never been a more crucial output than ever.

Eric Nicole Salta Editorial Manager

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What steps will you take to improve your community this year?

“I’M GONNA START THINKING OF SUSTAINABILITY IN TERMS OF SYSTEMS, NOT JUST THE ENVIRONMENT.”

“I’M GOING TO TRY TO ENGAGE IN HEALTHY DISCOURSE WITH OTHER CREATIVES ABOUT HOW WE HAVE TO BE SOCIALLY AWARE AS ARTISTS.”

EXECUTIVE VICE PRESIDENT / GROUP PUBLISHER

CREATIVE DIRECTOR

EDITORIAL MANAGER

CLARISSE ALFONSO LEVENSPEIL SANGALANG

BEA J. LEDESMA

ERIC NICOLE SALTA

NIMU MUALLAM

JUNIOR DESIGNERS

ASSOCIATE MANAGING EDITOR

VISUAL CONTENT CREATOR

CONTENT CREATORS

STAFF PHOTOGRAPHERS AND VIDEOGRAPHERS

PAULINE MIRANDA

ZOFIYA ACOSTA CHRISTIAN SAN JOSE

JUNIOR CONTENT CREATORS THERESE GOMEZ ANGELA PATRICIA SUACILLO THEA TORRES

SAMANTHA ONG

ARGYL LEONES JONAS TIMBREZA

“AS A WRITER I TAKE IT AS MY RESPONSIBILITY TO INFORM NOT JUST MY OWN COMMUNITY BUT ALSO EVERYONE WHO READS OUR PLATFORM ABOUT IMPORTANT ISSUES—AND I WILL CONTINUE DOING THAT.”

This magazine was printed responsibly using recycled papers with biodegradable inks.

BOARD CHAIRPERSON ALEXANDRA PRIETO-ROMUALDEZ IGC CHIEF INVESTMENT OFFICER J. FERDINAND DE LUZURIAGA CHIEF OPERATING OFFICER ATTY. RUDYARD ARBOLADO SENIOR VICE PRESIDENT / HEAD HR OFFICER RAYMUND SOBERANO VP AND CHIEF STRATEGY OFFICER IMELDA C. ALCANTARA HEAD OF OPERATIONS AND BUSINESS DEVELOPMENT LURISA VILLANUEVA

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“I’M GIVING AWAY MORE NATIVE TREE SEEDLINGS.”

CONTRIBUTORS WRITERS

KLEO CATIENZA OLIVER EMOCLING SEPTEMBER GRACE MAHINO JAKEENA MALLI JAYMES SHRIMSKI

PHOTOGRAPHER PAT MATEO

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SALES SUPERVISOR SARAH CABALATUNGAN ACCOUNT EXECUTIVES KIM TAÑAFRANCA SALES COORDINATOR TRISHA GONZALES JUNIOR CONTENT CREATORS KLEO CATIENZA, ETY INES, MONINA MEJIAS, LYLE PENDON DESIGNERS DANA CALVO, SAYYEDA SHAH, TINE PAZ-YAP, JUNIOR DESIGNERS JENNY MASANGKAY, JOEY SIMBULAN, ZAILA URMENETA PRODUCTION MANAGER JAN CARIQUITAN PRODUCTION SPECIALIST MARICEL GAVINO JUNIOR MULTIMEDIA ARTIST MICHAEL CHRISTIAN YABUT MARKETING ASSISTANT DEMI BEDOYA, CAE BELCIÑA JUNIOR DESIGNER YEL SAYO JUNIOR DIGITAL ASSOCIATE ANTONIO JOSE SAMANIEGO

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FACTS IN FICTION “Fiction reveals truth that reality obscures,” says Ralph Waldo Emerson. Storytelling can foster a profound understanding of societal issues, helping us form and articulate our own opinions on the topic. By creating characters and new worlds that reflect reality into a tale of

romance or adventure, seemingly inscrutable topics become more digestible and enjoyable.

Now, the Philippine government is a complex melting pot of social injustice and class struggles. In an effort to not sweep these issues under the rug as years go by, Filipino

authors have been consistently publishing novels that remain relevant up to this day. They’ve written works that spread awareness about the various forms of real-life injustices by using a fictional standpoint, allowing readers to enjoy and form their own understanding of the issue.

TEXT THEA TORRES ART TRICIA GUEVARA

Homegrown authors have taken it upon themselves to bring awareness to the country’s political climate through fiction

Read the full story on our website.

NOLISOLI.PH @nolisoliph

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nolisoli.ph

nolisoli.ph

@nolisoliph

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NEIGHBORHOOD

The north’s newest denizens do it differently: less haphazard marketplace, more commitment to culture page 5 The northern terrain is far from your average outdoor playground page 10 See the Pinoy bikes keeping pace with the demand for urban mobility page 16

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A Japanese burger joint, a flower shop and new watering holes join the idiosyncratic northern experience Hey Brew Eatery + Bar F&B 02, Greenhills Theatre Mall, San Juan instagram.com/heybrewgh Hey Brew is the newest brainchild of chef Niño Laus and mixologist Kalel Demetrio, the same masterminds behind Poblacion’s Alamat and Agimat. As they bring their collaboration to the north of the city, Laus continues to do what he does best: fusion. Here, you will find chicken and waffles made with dashi. Meanwhile, Demetrio has put together an eclectic beverage menu that consists of both cocktails and non-spirited concoctions, including milkshakes.

Flower Ranch Café Beacon Place, Shaw Blvd., Mandaluyong instagram.com/flowerranch.cafe A neighborhood flower shop doesn’t need that big of a space. After all, it’s a room of transience: You go in, choose some flowers, wait for the arrangement to be done, pay and leave with a bouquet in hand. But Flower Ranch Café would like you to stay in its self-described “very tiny space” first for its quaintness and then for coffee from its brief menu. Stay. That is, if you chance upon its two wooden stools and two wooden benches unoccupied.

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Three-cheese oyster Rockefeller

TEXT OLIVER EMOCLING PHOTOS COURTESY OF FLOWER RANCH CAFÉ, HEY BREW EATERY AND BAR

THIS WAY, PLEASE

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NEIGHBORHOOD Mos Burger Robinsons Galleria, Ortigas Ave., Quezon City instagram.com/mosburgersphilippines

PHOTOS COURTESY OF MOS BURGER, 1950 RESTAURANT

Mos cheeseburger

Many Filipinos remember a time when a popular fast food chain served burgers with rice as buns. It’s nostalgic, especially for those who have never been to Japan. But fret not: Mos Burger has finally settled in Robinsons Galleria, the first in a series of locations that will soon grace Manila. The Japanese burger chain is the original maker of the rice burger first introduced in 1987, originally with a chicken patty. Now, Mos’s rice burgers come in a variety of flavors. Later this year, Mos will open new branches including one with a café in Robinsons Magnolia.

1950 Restaurant 14 Castilla St., Valencia, Quezon City instagram.com/1950resto 1950 Restaurant takes its name from the space it occupies—the Santaromana ancestral house that finished construction in 1950. Although there is an expectation from Filipino ancestralhomes-turned-restaurants to serve homey Filipino meals, 1950 only succumbs to a certain extent.

Its wide-ranging menu includes dishes with influences and origins from the West and Japan such as the beef cheek bourguignon, a beef stew cooked with port wine.

Beef cheek bourguignon

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After Hours 125 A. Roces Ave., Diliman, Quezon City instagram.com/afterhours.bar Located in the busy Tomas Morato area, After Hours proposes a quieter, more laid-back way to spend the evening and the wee hours. While it gives the spotlight to its libations, After Hours has a notable albeit short menu that goes beyond bar chow.

Basil slush Crispy skin salmon

Varra 3F 333 P. Guevarra St., San Juan instagram.com/varrarestobar To find Varra, you must crane your neck. But to remember its location is easy: The two-syllable name of this restaurant in Little Baguio is the last two syllables of the street where it’s located.

Varra offers an array of signature cocktails, including a take on the classic amaretto sour called Varra Sour and the more intriguing Varra Traitor. These drinks can be paired with sisig, shroom chips, Spam chips, unlimited chicken wings and even vegan barbecue.

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PHOTOS COURTESY OF AFTER HOURS, VARRA

PHOTOS COURTESY OF MOS BURGER, 1950 RESTAURANT

NEIGHBORHOOD

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After exploring the city’s evolving arts and culture landscape in “QC Guidebook” and its vibrant food scene in “The Quezon City Food Journal,” the largest city in Metro Manila doesn’t seem to run out of worthwhile stories to share. This time, the new book “Made in QC” surveys notable homegrown brands from the historic city.

Purveyors of Local instagram.com/purveyorsoflocal Purveyors of Local, or simply Pulo, champions local craftsmanship. This online platform based in Bataan works directly with local artisans and craftsmen from different regions of the country. As of writing, Pulo’s portfolio includes a stoneware collection from Zambales, brass napkin rings from South Cotabato, fabrics from Camarines Sur and woodwork from Aurora.

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Cuadro Art Instagram.com/cuadro.art Cuadro Art, like physical galleries, is a mediated space where you, possibly a new collector, find and purchase works by emerging artists.

The platform hosts works of various mediums including— but not limited to—paintings, illustrations and mixed media.

PHOTOS COURTESY OF PURVEYORS OF LOCAL, RPD PUBLICATIONS, CUADRO ART

Made in QC instagram.com/rpdpublications

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DOMUSCHOLA international school

Educate. Act. Transform.

13 J. Cruz St., Brgy. Ugong, Pasig City www.domuschola.edu.ph

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Domuschola - An IB World School

+63 927 651 5669 | 8635 2002

admissions@domuschola.edu.ph

+63 927 651 5669 | 8635 2002

01/10/2019 admissions@domuschola.edu.ph

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GREAT ESCAPES

Let these destinations provide respite for your weary body and soul

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TEXT BY OLIVER EMOCLING PHOTOS COURTESY OF MAD TRAVEL, ECO EXPLORATIONS, LUCES LIVING

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PHOTOS COURTESY OF MAD TRAVEL, ECO EXPLORATIONS, LUCES LIVING

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01 MAD Travel madtravel.org

02 Eco Explorations ecoexplorationsph.com

MAD, which stands for Make a Difference, is an eco-tourism platform that immerses travelers not only in nature but also indigenous communities. Its Bataan weekend tour, for example, consists of a trek up the mountains and a dip in the river, and is augmented with a storytelling activity involving the Aeta Ambala tribe as well as tree planting at the Future Fruit Forest. Other destinations on its weekend tours include Aurora, Zambales and Rizal.

Ninety-eight percent of Metro Manila’s water supply comes from Ipo Watershed in Norzagaray, Bulacan. Because of the lack of rainfall and the dwindling forests, the watershed system failed to reach its target level last year. This has resulted in the watershed’s recovery that is still in effect these days. But instead of waiting for the rainy season to come, you can do something to aid the watershed towards its recovery: Hike to the site for planting and nurturing activities through Eco Explorations. The sustainable tourism platform gives emphasis to conservation-based activities in conjunction with its naturetripping component.

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03 Luces Living 62 Macopa St., Monark, Upper Tuyo, Balanga City, Bataan lucesliving.com A three-hour drive from Metro Manila could lead to the vast sea or the foot of a mountain. Or it could bring you to a One/Zero-designed tropical structure in Bataan called Luces Living. This new holistic space aims to foster creativity and mindfulness. Here, you will find an eco-conscious lifestyle shop, a plantbased café and mixed-use spaces like its Sun Hall and Moon Chandra Deck, which are conducive to both solitude and intimate gatherings.

By mid-2020, Luces Living will open its Prana Suite, where holistic care treatments and services will be available.

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04 Pinto Art Museum Gallery 7 1 Sierra Madre St., Grand Heights Subd., San Roque Antipolo, Rizal facebook.com/Pinto.Art.Museum.officialpage With six gallery spaces in the two-hectare Silangan Gardens, Pinto Art Museum has become a notable sanctuary for Philippine contemporary art. Earlier this year, Pinto opened its newest and largest wing, Gallery 7, to the public. This 1,200-sq.m. expansion is home to a two-story Garapata mural, Nilo Ilarde’s sprawling installation of 20,000 diecast cars originally seen at Art Fair Philippines 2018 and Martha Atienza’s Art Basel Baloise Prize-winning “Our Islands.” This spacious addition also allows for more interactive works like John Santos III’s “An Art Tower.”

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05 ArtSector Gallery and Chimney Café 360º Lot 18 Block 178 Eastridge Executive Village, Col. Guido Rd., Tayuman, Binangonan, Rizal facebook.com/artsectorph Perched atop bedrock in Eastridge Executive Village is a white boxy edifice. This colossal structure is artist Antonio Leaño’s ArtSector Gallery. The artist, who also designed the nearby Pinto Art Museum, acquired the lot in 2017 with the initial vision of building his rest house and studio. Two years later, Leaño transformed the five-story space into a massive gallery that allows visitors to appreciate art of various mediums and, because of its position on a hilly slope, celestial and terrestrial wonders, too.

PHOTOS COURTESY OF PINTO ART MUSEUM, ARTSECTOR GALLERY AND CHIMNEY CAFE 360 º

ART SAYYEDA SHAH

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SPECIAL FEATURE

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ELY BUENDIA TO STAGE ONE-NIGHT ONLY REPEAT OF “A NIGHT AT THE THEATER” The Pinoy rock icon returns to the stage with “Ang Huling El Bimbo: The Musical” cast

TEXT ELIEL JEUZ SAYO

Known for penning anthemic hits and live gigs, Ely Buendia recently made a splash on the theater stage. His 2019 concert, “A Night at the Theater,” took the audience by surprise in ways never before seen, bringing together signature rock performances and hallmark musical scenes.

Due to public demand, a repeat performance of “A Night at the Theater” will be staged at the Newport Performing Arts Theater on Feb. 20.

Notable production contributions include musical arrangement

by Myke Salomon, writing by Dingdong Novenario and direction by theater veteran Jamie Wilson.

The cast includes Gian Magdangal, Chino Veguillas, Jon Santos, Carla Guevara-Laforteza, Reb Atadero, Victor Robinson, Lance Reblando, Tanya Manalang, Sheila Francisco and many more. The show will also feature scenes from and the cast of the musical “Ang Huling El Bimbo” who will be reprising their roles.

“This was a leap into the unknown and I would have turned around and went home if it weren’t for the people who stretched their arms out from across the abyss saying

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Photography by Pepay Samson

‘Jump, it’s all right, we’ll catch you,’ ” said Buendia of the original show. As a new decade begins, the Pinoy rock icon will be performing his creative arsenal to music fans of all ages in this one-night only concert.

If you’re a big musical and rock fan, this is a show you definitely wouldn’t want to miss!

Tickets to “A Night at the Theater: The Repeat” are now available at the Resorts World Manila (RWM) Box Office at the ground floor of Newport Mall and all TicketWorld outlets. Visit www.rwmanila.com or download the RWM Mobile app for show updates and events.

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SOUND ON

Local audio brands make themselves heard

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Although both local audio and tech industries are bustling enterprises, homegrown audio tech brands, specifically ones that produce speakers and record players, are almost nonexistent.

Which means that if you’re an audiophile on a mission to fully deck out your place with Philippine-made products, you’re not exactly spoiled for choice.

That doesn’t mean that local options aren’t around, though.

You just need to do some digging to find them.

PHOTOS COURTESY OF SATCHMI, ANTHONY AUDIO SPEAKERS, ZEN SPEAKER AND DB AUDIO PHILIPPINES

TEXT ZOFIYA ACOSTA ART KRISTINE PAZ-YAP

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AND DB AUDIO PHILIPPINES

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01 Satchmi’s Motorino MK3 satchmi.com/motorino

02 Anthony Audio Speakers’ BT Speaker facebook.com/anthonyaudiospeakers

True to form, vinyl record store chain Satchmi has its own turntable and record player. The Motorino MK III is a portable player, which means that unlike other turntables, it already has its own built-in speakers. It also has a headphone jack and Bluetooth connectivity.

A shop that started out as a hobbyist outlet and became a full-blown business venture, Anthony Audio uses locally sourced wood for its handmade home speaker systems. Among their audio devices is a two-way bluetooth speaker with a dual 5.25 woofer.

03 Zen Speaker’s Bamboo Speakers facebook.com/zenspeakerph

04 Atom PH’s Retro Baby facebook.com/DB-Audio-Philippines-Speakers-andAmplifiers

Zen Speaker is a small enterprise that focuses on creating products out of bamboo, but it’s best known for its bamboo speakers. These are acoustic speakers made for smart phones— place the phone inside a slot and the speaker will automatically amplify its audio. The brand offers speakers that are both handpainted and engraved.

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Atom PH is a brand that aims to provide speakers that are both portable and affordable.

The devices under their Retro line are designed to look like an old tube radio—the kind that was popular in the 1930s. The Retro Baby speaker is the smallest of the line (its dimensions clock in at 242 x 137 x 140 millimeters). It uses both Bluetooth and auxiliary inputs and has a playing time of five hours.

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NEIGHBORHOOD

CRANK IT UP

Pinoy-made bicycles tailored for local roads and trails gain momentum TEXT JOY THERESE GOMEZ

Despite the convenience that comes with cars, the novelty of working up a sweat and pedaling your way from A to B lives on. But just as you may question how

far bicycles can go, the industry keeps finding new ways to move dynamically. These innovative designs are made with the Filipino build, lifestyle and infrastructure in mind.

The Devel Project instagram.com/develproject

Rurok Industries instagram.com/rurokindustries

The Devel Project is one of the fastest rising all-Filipino bicycle brands right now. The brand, which specializes in custom frame-building, launched at ASEANbike 2019 last October and is already starting to earn international recognition: A hand-painted version of the Devel AO1, an aero road bike, will be used by Australia’s newest Union Cycliste Internationale continental (UCI) team.

Rurok Industries specializes in high-performance mountain bikes. With its low bike seat tailored for the typical Filipino build along with an ultraefficient suspension system, the Rurok Cordillera best fits enduro mountain bike racers.

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Sandugo Brusko sandugo.com.ph Apparel brand Sandugo’s first mountain bike venture, called the Brusko, promises to be an efficient and beginner-friendly mountain bike. It allows all-around better riding stability with its 27.5 x 2.8-inch wide tires, which provide extra grip and can run through rough mountain trails.

Bambikes bambike.com The handmade bamboo bike by Bambike Revolution Cycles is not only one of the greenest inventions out there, it also helps empower the rural poor by providing stable jobs that center around the production of each bike. You can also rent a Bambike like the Victoria 1.2 City Cruiser and explore Intramuros in style on one of the social enterprise’s guided ecotours.

Nyfti Bicycles nyftibicycles.mystrikingly.com Nyfti pioneered locally made, compact and foldable bikes—transport machines very much needed by many living in the city given the frustrating traffic situation. The latest version of its Raio folding bike is designed to feel like a full-size bike while being able to fit in a standard suitcase.

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PHOTOS COURTESY OF THE DEVEL PROJECT, RUROK INDUSTRIES, BAMBIKES, SANDUGO, NYFTI BICYCLES

NEIGHBORHOOD

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EATS

The family behind Reyes Barbecue and Aristocrat is bringing fiesta favorites to Marikina page 19 From a small village in the province of Fujian, China, this one Michelin star Chinese restaurant is now at The Podium page 22 Consider a new approach to plant-based proteins—everything but soy page 26

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EATS

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FLAVOR STREET

Heritage recipes plus some exciting innovations make the detour to Calle Reyes worth it TEXT SEPTEMBER GRACE MAHINO PHOTOGRAPHY ARGYL LEONES

Reyes Barbecue’s newest concept combines their specialty Manila-style barbecue with a selection of heritage dishes from the Reyes clan.

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The people behind Reyes Barbecue are in the business of building legacies. Backed by the family’s culinary history that spans more than 140 years, the no-frills quickserve restaurant chain has become synonymous with Manila-style barbecue. Founder Frank Reyes’ maternal grandmother is Doña Engracia Reyes, or Aling Asiang, of the famed Aristocrat restaurant, and his great grandmother is Luisa Garcia

Cruz, whose signature kare-kare, which she served at her popular eatery in Navotas, earned her the moniker Luisang Kare. After 18 years of influencing local food culture with its signature dish, Reyes Barbecue makes a bid on expanding further what street-style eating could be like when infused with other all-time Filipino favorites.

“Calle Reyes has been in development for around two years,”

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20 Calle Reyes CEO Inez Silva Reyes says, gesturing at the brightly lit restaurant, which formally opened at SM City Marikina on Jan. 31.

Edison bulbs strung up banderitasstyle illuminate a vibrant mural depicting a familiar scene from any Filipino fiesta, where plates loaded with food keep coming out of the kitchen to be shared by everyone in the street. “This used to be a Reyes Barbecue branch. It was actually SM Marikina management that challenged us to see if we could elevate it further, given that Marikina is becoming quite the dining destination.”

Calle Reyes aims to provide a dining experience in a vibrant, street-themed space.

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EATS While two years may sound like a drawn-out development stage, the Reyeses wanted to be confident of what they’d be serving. Calle Reyes offers casual dining, but its menu is built on heritage dishes— meaning flavors that cannot be diluted or sacrificed merely for the sake of innovation. “In all of our years of serving food to Filipinos, we’ve noticed that when it comes to Pinoy comfort food, they like their favorites the way they’ve known them.” Smart twists, however, can get them to expand their tastes. “They’ll try something that’s new to them paisa-isa, and if they like it, they’d

Their menu also features some of their specialty barbecued dishes, such as the all-meat barbecue platter.

try something else the next time.

That’s how you convince them. That is why we took our time to develop our menu and train our staff, so the quality that people have come to expect from Reyes Barbecue is still there, even with the new twists that Calle Reyes delivers.”

True to this vision, Calle Reyes doesn’t operate on subtlety—not with its interiors and ambience, not with its servings and especially not with its flavors. Its extensive menu is divided into sections that diners can easily choose from. The Fresh Off The Reyes Grill brings everything that has made the “Reyes Way” of barbecue so popular: platters of boneless chicken, pork and seafood barbecue in varying

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NEIGHBORHOOD combinations that are good for sharing.

There are also smaller à la carte orders for solo eaters, served with java rice. Sarap-Petizers whet the taste buds during the wait for heavier-hitting dishes to arrive.

Recommended is the Tofu Sizzle, which is diced tokwa cooked sisigstyle—crispy, savory, with a hint of spiciness.

Reyes Family Heritage Dishes are recipes that have been passed down through generations, such as the Crispy Pata Plaza and the massive crispy rolls of Lola Asianghai, while Bagong Bayani Twists make traditional Pinoy dishes a little more interesting. The squid ink in Black na, Palabok pa!, for example, adds a delicious briny undertone to the round rice noodle dish. Injecting sweetness in a usually savory and sour stew, the purple yam in the Ube Yammy Pork Sinigang also creates a more visually appetizing bowl.

The main courses come in regular and large servings, with even the regular portions big enough for sharing. Cap off a meal with drinks

21 and desserts from the Matamis St. cor. Malamig Avenue selection, such as the sweet buko pandan crepe.

As varied as the dishes are at Calle Reyes, the star of the menu is undoubtedly the barbecue. It’s not only grilled but also caramelized and juicy, served with java rice and peanut sauce. Says Reyes, “That’s how our barbecue has been known—and how Manila-style barbecue has also been known.” It may take quite the trek east of the metro to get a taste of Calle Reyes’s

take on modern Filipino comfort food, but that slight inconvenience is just for now. “Definitely, we hope to bring this to different parts of Metro Manila soon.”

Calle Reyes Manila Barbecue GF SM Marikina, Marikina-Infanta Hwy., Calumpang, Marikina City instagram.com/callereyesmanila 0926-6448563

Buko pandan gets a new look at Calle Reyes, in the form of a pandan crepe filled with a buko pandan filling.

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EATS

HERITAGE OF TASTE TEXT KLEO CATIENZA PHOTOGRAPHY SAMANTHA ONG

Michelin-starred restaurant Putien is an homage to founder Fong Chi Chung’s hometown Putian City, a small village in the province of Fujian, China

Chinese restaurants are starting to crowd with hotpots and dim sums growing in popularity among foodies and non-foodies alike. It goes without saying that these two are essential eats talking about staple Chinese dishes.

But Putien Philippines, one of the newest restaurants at The

Podium, is nothing like the typical Chinese restaurant.

Instead of the usual Cantonese cuisine, Putien offers a healthier and more extraordinary take on Chinese cuisine.

When founder and CEO Fong Chi Chung moved from his hometown Putian City, in Fujian,

China to Singapore, he started missing home-cooked meals but couldn’t find any restaurants in Singapore that serve authentic Fujian dishes. This was what prompted him to establish Putien.

It has become his mission ever since to introduce Fujian flavors to diners all over the world.

The seaweed and shrimp possess a slight herbal profile.

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EATS

23 Clockwise from top right: bamboo herbal prawns, “100-second” stewed yellow croaker, shredded pork with sesame buns, chili crab, deep fried pork trotter and cereal prawn

Upon entering the one Michelin-starred restaurant, we were welcomed by the heady smell of herbs and clanking noise of utensils hitting the pots.

According to their executive chef, to ensure the freshness of each dish, they only cook the food as soon as you order.

For appetizers, the braised pig intestine (P388) doesn’t have a bitter aftertaste as it was laboriously washed, looped and braised in their signature spices.

It was hand-folded nine times, giving the intestine its chewy texture. Can’t stomach intestines?

The seaweed and mini shrimps (P288) is a good alternative.

The seaweed is sweet and sour

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and has a hint of an herbal flavor profile while the shrimps give the dish an extra crunch.

The stir-fried yam (P468) is a must-try, too, especially for vegetarians. The yam cubes have a crispy exterior with a light fluffy core. They specifically used taro for this dish and stir fried only the middle portion of the ingredient to retain its savory-sweet flavor.

Putien also offers an array of seafood dishes. Aside from its chilli crab, crispy oysters and bamboo herbal prawns, the musttry is the “100-second” stewed yellow croaker (P488), a classic Fujian dish stewed with ginger for 100 seconds to achieve its tender and boneless texture.

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The shredded pork with sesame buns is eaten like a taco—you slide the pork into the mantou buns.

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EATS

Putien doesn’t fall short of meat dishes, too. In Fujian, bread and pork go together and the shredded pork with sesame buns (P98) is a prime example. The softness of the mantou and tenderness of the pork with sweetened garlic make a good combination. They also serve sweet and sour pork with lychee, deepfried pork trotters and Putien-style pork ribs.

Moving on to the main course, the Lor Mee (P368) is one of the bestsellers. It’s homey Fujian fare with 12 signature ingredients including silky noodles, prawns, clams and rich milky pork stock.

But for people who aren’t fond of soup, the Fried Heng Hwa Bee Hoon (P368) is recommended. This dish was included on the National Intangible Cultural Heritage List as

it was the only sun-dried vermicelli made by hand in Putian. It’s best paired with Spice Mum chilli sauce to enhance the flavor.

The sauce was originally made by one of the first waitresses in Putien Singapore and has become the restaurant’s signature sauce ever since. You can pair it not only with the Fried Heng Hwa Bee Hoon but also literally everything on the menu (yes, even the sweet stir-fried yam).

Ultimately, Putien has a plat du jour ready for people with different dietary preferences. And if you still aren’t sure of what to order at Putien on your first try, the safest way to go is with the 10 signature dishes.

The dishes taste soulful—so much so that you’ll crave them after a busy day at work, a short run at the park or even a simple movie marathon.

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Putien Philippines 5F The Podium 12 ADB Ave., Ortigas Center, Mandaluyong 8282-1888

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IF NOT SOY, WHAT ELSE? With a dizzying array of plant-based proteins now available, how do mindful shoppers find a mix that’s right for them?

TEXT JAYMES SHRIMSKI ART DANICA CONDEZ

With the Food and Agriculture Organization of the United Nations providing statements like “animal agriculture is responsible for 18 percent of all greenhouse gas emissions, which is more than all transportation emissions combined,” it’s no wonder that I find myself on a multi-tab search for plant-based protein alternatives not just for the

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benefit of my body but for the entire planet as well.

Soy is, by now, a crowd favorite in the vegetable-based protein universe.

Unlike many plant-based proteins, it’s a complete protein. This means it contains all nine essential amino acids the body cannot produce and must receive from food intake.

However it’s not possible to subsist

on a diet founded completely on soy alone. No single source of protein is going to solely make up your diet.

Before we begin our cruise past other alternative protein sources, we need to understand that the most important thing is to diversify. In a world filled with so many vibrant vegetables, that would just be a step toward boredom.

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EATS

Alternative 1: Oats A breakfast staple commonly cast as boring, the humble oat can be spruced up with fruit and yogurt.

It’s chockful of protein and fiber.

“Half a cup (120 ml) of dry oats provides you with approximately six grams of protein and four grams of fiber,” according to Healthline.

Oats contain polyphenols, which are plant-based micronutrients.

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Specifically, they contain avenanthramides, which is used in cosmetics and almost exclusively found in oats.

Oats also contain beta-glucan, a soluble fiber that can help with digestion.

However, oats can’t stand on their own. My partially insane college self attempted to eat just oatmeal for a week to save some money. Trust me when I say: bad move.

Pros Oats are full of protein and fiber.

Oats contain antioxidants and beta-glucan.

Con They’re not a complete protein.

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EATS

Alternative 2: Chickpeas and lentils Both chickpeas and lentils are irresistible in brown rice salads and veggie burgers, but more than just providing a crisp and earthy taste to your meals, they are packed with protein, too, with Healthline stating that they “contain about 15 grams of protein per cooked cup (240 ml). They are also excellent sources of complex carbs, fiber, iron, folate, phosphorus, potassium, manganese and several beneficial plant compounds.”

Chickpeas also have a low glycemic index, which is benificial to people with health conditions concerning blood sugar like diabetes.They’re high in soluble fiber, which is broken down by good bacteria in your gut.

Unfortunately, all legumes contain saponins. These chemical compounds create the foamy liquid you find when you open a can of chickpeas. Though these are believed to have anti-cancer properties, plants with saponins can cause an upset stomach and diarrhea in some animals.

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Alternative 3: Quinoa

Pros Packed with protein Has a low glycemic index High in soluble fiber Cons Both contain saponins.

This grain is native to South America (Peru, Chile and Bolivia) where it has been consumed for thousands of years. According to registered nutritionist Jo Lewin in the BBC Good Food article detailing the benefits of quinoa, this little grain formed the staple diet of the Incas and their descendants. In more recent times however, it’s been held up as an alternative to couscous and rice that can act as a complete protein source; it contains 8.1 grams of protein per cup according to nutrition fact website Self Nutrition Data.

Lewin also noted that quinoa is “high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.” Furthermore, this lightly flavored grain is high in dietary fiber and has a low glycemic index.

Like legumes, quinoa also contains saponins. The fix? Wash the seeds before cooking by putting them into a sieve and running them under cold water.

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EATS

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Alternative 4: Mycoprotein

Pros Like soy, it is a complete protein source.

Quinoa is potentially good for your heart.

According to nutrition experts Emma Derbyshire and KeithThomas Ayoob in an article on Nutrition Today, mycoprotein, more commonly and commercially known as Quorn, a fungus-based protein, “is derived from the filamentous fungus Fusarium venenatum, first discovered in the 1960s when the British industrialist Lord Rank sought to find a new safe and alternative source of protein that could be used to offset the global food crisis fueled by population growth.”

The process of its creation gives it a meat structure similar to chicken when observed under a microscope and 13 grams of protein per halfcup serving. Research also has it that mycoprotein contains more fiber than almonds, blackbeans and chickpeas.

Compared to meat, though, it’s low in iron. It also does not contain vitamin B12.

Pro Tastes like chicken and packed with protein Con Low in iron and provides no vitamin B12

It digests slowly.

Cons Quinoa also contains saponins.

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WHAT’S YOUR BEEF?

These brands prove that going vegetarian or vegan doesn’t necessarily mean saying goodbye to burgers TEXT THEA TORRES ART LEVENSPEIL SANGALANG

As ethical and sustainable living is becoming a fixture these days, more and more people have chosen to lead the vegetarian or vegan lifestyle.

At first, this may seem to be an easy feat. Simply telling yourself to avoid all meat shouldn’t be hard, right? However, the challenge ensues once you’re struck with a certain craving for a dish that, unfortunately, includes meat in the recipe.

But these local brands have taken into consideration the undeniable presence of meat in the majority of peoples’ favorite dishes—from burgers to adobo—and have taken it upon themselves to create their own plant-based alternative. For new and old vegetarians alike, these plant-based meats will allow you to enjoy any meaty dish that doesn’t actually use meat.

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31 03 Jack’s Produce facebook.com/jacksproduceph

01 Worth The Health Foods facebook.com/wthfoodsph With food security and environmental sustainability as its driving forces, Worth the Health Foods (WTH Foods) produces plant-based meat substitutes that are meant to be more accessible to Filipinos in terms of price and availability. Its first product is giniling (ground meat), made from bean flour, coconut oil, vegetable proteins and tapioca starch. As a young brand that started only in 2019, WTH Foods plans to create more products that use local ingredients.

02 The Good Choices thegoodchoicesph.com/store Ready-to-cook plant-based meals can be at your doorstep after just a few clicks when you order from The Good Choices. Founder and chef Camille Acosta created this venture in hopes of spreading the joys of a vegetarian lifestyle. With meals such as tapa, tocino and longganisa, people of different ages can enjoy familiar meat choices made from non-GMO and organic soy protein.

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By taking on a new approach to producing protein in its products, Jack’s Produce has innovated plantbased Spanish-style sardines. As a mark of true creativity, these sardines are made from jackfruit and come in choices of chili oil, tomato sauce, corn oil or rice bran oil.

04 Vegetari Healthy Bites vegetari.ph If you’re looking for that salty chicharon crunch, Vegetari provides a meat-free alternative. By using mushroom and seaweed mixed with gluten-free flour, what was originally an unhealthy snack has become an accessible treat that retains the crackle of the beloved Filipino fried food.

05 The Real Happy Cow facebook.com/TheRealHappyCowPH This vegan food company aims to make the transition to vegetarianism easier and more enjoyable. The Real Happy Cow offers vegan beef made from corn, wheat and soy proteins, which replicate the taste and texture of real beef. You can also purchase ready-to-cook meals such as caldereta, beef rendang and a vegan version of sinigang called Sinigang na ’Di Baka.

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LIVING THINGS

Experiencing firsthand how technically difficult— not to mention expensive—bookbinding is made Yodel Pe realize its depth as an art form and the possibilities it holds page 33

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WRIT ON PAPER Yodel Pe is on a mission to elevate the elegance and precision of bookbinding in an increasingly digital world TEXT SEPTEMBER GRACE MAHINO PHOTOGRAPHY PAT MATEO

No matter the weather outside, the air-conditioning is always on full blast inside the cozy confines of Yodel Pe’s studio, which used to be her childhood bedroom. Aside from mitigating the baking effect of the half-a-century-old house’s brick walls, the temperature control protects Pe’s extensive collection of paper products, which range from expensive and luxurious stationery sourced from Europe and Japan to antique books that are no bigger than the palm, gold-edged and bound in leather.

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LIVING THINGS Yodel's sprawling book collection, which line the walls of her studio, covers a wide variety of literature, from Jane Austen pageturners to an obscure flip book adapted from an equally-obscure Charles and Ray Eames documentary.

There are also her bookbinding projects that expand the boundaries of the craft: journals covered with chiyogami paper, a Dunlop dining guide that has been transformed into a hardbound concertina booklet with cutouts and magnets, old hardbound books that have been hollowed out to provide storage.

For two years now, bookbinding has been a major preoccupation for Pe. These projects demand her total focus and manual dexterity, which provide respite from a computerbound job as a freelance art director and graphic designer. They also provide her an avenue to turn the book form into a functional piece of art that has just as much impact as the text it contains.

“I’m of that age that straddles two different worlds,” says Pe,

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explaining her lifelong fascination with paper. “I never wanted to work with a computer.” It was an atypical stance for someone with a degree in graphic design and illustration from the University of the Arts London, and Pe had to adjust that perspective upon joining the Manila workforce.

“I was in art school in the ’90s, a time when a whole generation was moving on to a new way of doing things. Back then, I refused to touch a computer; the most I would use is a photocopying machine. So when I started working, I had to tell my employer [design agency B+C Design, Inc.] that I didn’t know how to use one. They were shocked.”

Working for a small company, Pe had the chance to learn not only how to use a computer but “basically everything” involved in designing and printing books, magazines and flyers, then later putting together a website. After three years, she

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LIVING THINGS decided to set out on her own.

“You get burned out when you stay too long somewhere. I realized that I could do work on my own after learning everything I could from them.”

Somehow, Pe has continued to resist succumbing to the blatant digital promotion and self-marketing that are now part of any creative career. She’s quite difficult to track online (“I still haven’t gotten around to fixing my own website”), and most of her clients are connections from people she’s already known and worked with. “I’ve seldom pitched to clients on spec; I’ve done that once or twice only,” she admits. “Word-ofmouth turned out to work best for me. Since my clients already knew me or I was referred to them by someone they know, they understand the design I do.” Among this group are Jessica Zafra, Freddie and Isabel Aquilizan, Cecile Zamora and the Lopez Museum. “A lot of them come from art and fashion circles because my earliest clients were artists.”

There is an “Old-y World-y” appeal to Pe’s work. “My work always reflects that handmade aspect, even with the graphic design stuff.” she says. “Today, you can find textures, patterns and other stuff easily online, but I still prefer to scan things that I’ve found and use them instead.”

Besides, her ever-increasing hoard of old books and magazines provides

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“Everyone was on their computers, but I wanted to talk to the students and see what they know, the context from which they create, because it’s not the computer that would develop their eyes and their perspective.”

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LIVING THINGS

Part of Pe’s endeavors is crafting specialty notebooks out of vintage books and high-end paper, which she stitches together herself.

plenty of material. “It kind of feels like cheating if I were to simply go to a website and purchase something that’s already available.”

Her desire to go back to handcrafting and working with paper grew particularly strong around five years ago. More than creating designs for paper products, she wanted to dive into working with the actual paper itself, so in 2013, Pe and a friend put together EVRYWHR, a paper product company that carried the kind of paper they would want to buy.

“Letter-pressed, engraved, embossed, with four-color printing or mono-print—luxe, in short. We

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weren’t sure if people would buy them because our product was quite expensive.”

It was a short-lived endeavor, with EVRYWHR releasing one collection, but it gave Pe the opportunity to do the kind of work she was interested in despite having a limited market. “People did buy our stuff, but they didn’t use them or give them away; they simply collected them, so how would that work for the business? I guess what we were trying to do was too early for the time. Also, there’s really no history to paper here, given our weather. Not everyone can set up a space with temperature control to

protect their books, so print doesn’t have the pedigree that it has in other countries.”

But Pe believes that the local market will come around to print again, maybe even with a deeper appreciation for the medium.

During an artbooks.ph bookbinding workshop that she facilitated in 2016, she met artists who were also reverting to the more traditional ways of creating: painstakingly slow, exacting, both creatively and manually laborious. “There’s a precision called for with the old school way of doing things, which I think artists, especially the younger ones, could use to learn,” she says.

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Pe’s works include miniature notebooks, specialty stickers and paper art.

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38 In fact, this is what she had tried to impart to students when she taught at the De La Salle-College of Saint Benilde 10 years ago; ironically, her subjects were Photoshop, Illustrator and InDesign.

“Everyone was on their computers, but I wanted to talk to the students and see what they know, the Pe uses a vintage paper press to bind her works.

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LIVING THINGS context from which they create, because it’s not the computer that would develop their eyes and their perspective. Now, this was when DeviantArt was popular. Not to put down the artists who used that platform, but I wanted my students to look at the works of painters, of classical artists. ‘Things on

DeviantArt are copies of copies,’ I told them. Some of them listened, some didn’t.” At the very least, Pe instilled the necessity of having their own pen and sketchbook with them at all times.

Today, through her brand Manila Paper Trail, Pe tries to raise the public’s appreciation for print and paper through the bookmarks she inserts in between the pages of her manually bound journals.

“They tell a buyer what the paper is made of and where the materials are sourced: ‘This is made with marbleized paper with book cloth, sourced from London.’ It’s just to remind them of the artistry, hard work and history behind each item.”

She herself used to see bookbinding as a hobby, but experiencing firsthand how technically difficult it is—not to mention expensive—made her realize its depth as an art form and the possibilities it holds. “Even though I know in theory all the steps involved in the process, I find myself still making decisions on the fly to make it easier or even better.

Bookbinding takes serious skill, so anyone who is going to get into it has to have a really good reason to do so. This craft—this art—has its own personality.”

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SERVICES

The rise of premium long-distance buses has changed the way Filipinos travel page 40 No need to rack your brain to prepare your meals for the day page 44 Check out this map of free public spaces in the north page 48

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HIT THE ROAD From Aurora to Aparri, these premium options for traveling north will inspire you to give buses a try for your next holiday TEXT JAKEENA MALLI ART JOEY SIMBULAN

The mass awareness on climate change has brought to light important conversations around sustainability. When it comes to travel, the “flight shame” phenomenon has taken off, encouraging alternative modes of transport when possible. Taking the bus, for example, has been found to have a much

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lower carbon impact than flying. We can certainly remain curious explorers, but with a few edits—pack lighter, travel locally and take a bus. A premium bus will take you far comfortably, but it’s also a choice that will have a positive environmental impact that will go even further.

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SERVICES Joybus Destination: Baguio Bus Class: Premier Executive One-Way Fare: P740 Schedule: Daily Time: 2:30 a.m., 4:30 a.m., noon, 4 p.m.

Travel Duration: 4 to 5 hours Terminal Address: EDSA Cubao cor., New York St., Quezon City 8332-8075 facebook.com/genesistransportinc joybusph.com Joybus, launched by Genesis Transport is a popular option for those looking to get to Baguio fast with its non-stop trips from Cubao. Choose the Premier Executive bus that was built with comfort in mind. The buses are decked out with reclining seats, spacious legroom, foldable trays, Wi-Fi, restroom on board and a bus attendant ready to assist you.

You’ll receive a complimentary bottle of water and a snack, but with no stopovers it’s best to bring some extra for the ride. Otherwise, sleep through the journey feeling relaxed with a complimentary fresh blanket. Daily trips to Baler are also available from Cubao aboard deluxe buses at P730.

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41 Fariñas Transit Destination: Laoag City, Ilocos Norte Bus Class: Super Deluxe Price: P1,000 Schedule: Daily Time: 10 p.m.

Travel Duration: 8 to 10 hours Terminal: Fariñas Building, 1238 Lacson Ave., Sampaloc, Manila 8731-4507 farinastrans.com Want to see the wind turbines at Bangui Bay or the Paoay Church, a UNESCO World Heritage Site? Fariñas Transit has been pivotal in opening up Ilocos Norte to the country since the 1950s. Today, many travelers are brought conveniently to the province through its Super Deluxe buses that travel daily to Laoag. They come equipped with Wi-Fi, charging ports, spacious legroom and individual tablets packed with entertainment. Passengers are also given a complimentary bottle of water and a snack.

Fariñas Transit also takes you to other cities like Bacarra, Dingras, Pasuquin, Sarrat and Solsona on select days.

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SERVICES Partas Destination: La Union Bus Class: Luxury One-Way Fare: P648 Schedule: Daily Time: 8 a.m., 5 p.m., 9 p.m.

Travel Duration: 5 to 6 hours Terminal Address: 816 Aurora Blvd., Cubao, Quezon City Contact: 8725-1756 facebook.com/partastrans

La Union offers a range of beach stays and activities that are as much about the lifestyle and the waves, making it one of the top holiday destinations in the country even for non-surfers. So if you’re itching for a sandy getaway, daily trips on a luxury 26-seater bus from Partas are available. It comes equipped with Wi-Fi, reclining seats and individual bus tablets with USB charging ports. For advance and direct ticket purchase, you can log on to biyaheroes.com, the online booking partner of Partas where premium trips to Vigan and Laoag can also be availed.

Travel Tip For advance booking, fares, updated schedules, and current promotions from local bus companies, you can log on to any of these sites: 1. biyaheroes.com 2. iwantseats.com 3. phbus.com 4. pinoytravel.com.ph

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Victory Liner Destination: Tuguegarao, Cagayan Bus Class: First Class One-Way Fare: P1,152 Schedule: Daily Time: 8 a.m., 7:30 p.m., 8:45 p.m.

Travel Duration: 12 to 14 hours (with stopovers) Terminal Address: 551 M. Earnshaw St., Barangay 401, Sampaloc, Manila 8842-8679 (24/7 hotline) victoryliner.com

Up for an adventure farther north?

Victory Liner, a trusted provincial bus company for many commuters, can take you on an elevated bus journey all the way to Aparri. Its first class service to Tuguegarao, Cagayan departs daily from Sampaloc and you can rest knowing it will tick off all the basic premium services you’d expect— from reclining seats, restroom on board, Wi-Fi, complimentary water and snack and yes, an electric socket for every passenger so your batteries won’t run empty during your long but comfortable ride up north. Victory Liner also offers first class trips to Baguio for P800, departing from its Pasay City terminal.

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SPECIAL DELIVERY Meal plans ready to be served in the comfort of your own home TEXT THEA TORRES PHOTOGRAPHY SAMANTHA ONG

In the busy hustle of our lives, finding a way to squeeze in actual meal preparation into the schedule is an eminent difficulty. With all things considered, from buying the ingredients to finally cooking it, it

01 Hello Healthy Manila hellohealthyph.com contactus@hellohealthyph.com 0917-1788777 Hello Healthy Manila not only provides you with well-balanced meals every day, it also equips you with a consultation with their in-house nutritionist. From the moment you avail the service, all your meals are catered to match your fitness goals. They offer a menu that changes per week with high macronutrient content in each meal.

For breakfast, try their “Oats,” an oatmeal-like snack made of quinoa and mixed fruits. Order your meal plans at the weekly price of P2,500 to P4,750.

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takes up a lot of time and effort from our daily routine.

To make this task easier, food delivery services have taken it to themselves to make meal preparation more accessible to the busy bees of

02 Ketogenic Diet PH instagram.com/ketogenicdietph healthbistroph@gmail.com 0916-4233628 If you’re not ready to give up meaty goodness, then Ketogenic Diet PH’s meal programs is a must-try. As the name suggests, this service focuses on providing keto dishes packed with protein (a ketogenic diet is low carb and high fat) and delivering them straight to your doorstep from Monday to Friday. The meal packages are priced at P2,000 to P3,000 per week.

the city, and have provided specific kinds of meal plans that cater to what your body wants. These services cover different kinds of dietary needs, from portion-specific meals to keto dishes.

03 Isabel’s Dewy Morning Deals isabels.com.ph isabel.dewymorninggreens@gmail.com 0917-6527341 Specializing in organic farm-to-table cuisine, Isabel’s Dewy Morning Deals is a great option for those who want to incorporate more vegetables into their daily intake.

The ingredients come directly from the owners’ farm, guaranteed to be free from pesticides and fertilizers.

They offer à la carte salads and salad platters for groups. There’s a choice of subscribing to the meal plan of one salad per day, which costs a minimum of P810, and solo orders that start at P220.

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04 Pickle Healthy Delivery Pickle.ph 0998-9757255 / 0917-6757255 With the goal to serve gourmet and macro-balanced meals, Pickle offers ready-to-eat meals from a menu that changes per week. The ordering process is easily comprehensible and straightforward. Simply choose from three options of meal plans—either the Signature, Lean and Clean or Performance plan, which can be delivered to you the night before or on the same day. They offer the option to customize meals for those who have allergies and food sensitivities. Prices range from P1,260 for a three-day subscription to P3,850 for a five-day subscription.

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05 The Six Pack Chef thesixpackchef.ph contact@thesixpackchef.ph 0917-3042854 / 688-5328 The Six Pack Chef takes pride in “precisely calculated, and professionally prepared” meal plans for their customers. You can choose from either a high-protein, low-carb or a low-fat, high-protein program. There’s also an option to customize your own meal plan with the help of their in-house registered nutritionists. The seven-day package starts at the minimum price of P750 per day inclusive of two to six meals.

06 Diet Diva dietdiva.ph dietdivaph@gmail.com 0917-7033482

07 Paleo Manila nuthera.ph support@paleomanila.com 0917-7777657

Headed by nutritionist Clark Dela Rivera, Diet Diva has been awarded by the Philippines’ Best World Quality Class Awards as the most outstanding healthy food service provider in 2014. This service cooks a different menu each week consisting of balanced meals that amount to only 1,200 calories, the minimum amount needed per day. For a five-day program, prices start at P1,900 for breakfast, lunch, snacks and dinner.

Paleo Manila focuses on providing a high-protein, low-carb meal program. Paleo refers to food that humans consumed before the introduction of modern agriculture. Paleo Manila serves low-carb, high-fat meals to enhance energy-building. Each meal is all-natural, gluten-free and nutritionist-approved.

Meal plans cost P1,050 (inclusive of delivery fees) for one month, with prices increasing with the addition of each month.

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WHEREABOUTS

SHARED SPACES VALENZUELA

01 Valenzuela City People’s Park MacArthur Hwy., Brgy. Karuhatan, Valenzuela This is a 1.3 hectare park with an amphitheater, picnic grounds and exercise areas.

02 UP National Institute of Science and Mathematics Education Development (NISMED) Observatory P. Velasquez St., Diliman, Quezon City UP’s observatory houses one of the country’s most powerful telescopes.

Astronomers and astrophysics professors are also available to answer any queries.

03 Marikina Sports Center’s Swimming Pool 24 Sumulong Hwy., Marikina Part of Marikina’s sports complex is an olympic-size public swimming pool inside an aquatics center that can accomodate up to 2,000 spectators.

04 Arroceros Forest Park 659 A. Antonio Villegas St., Ermita, Manila Known as “Manila’s last lung,” the forest park is home to thousands of trees and ornamental plants, as well as a number of stray animals.

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QUEZON CITY MARIKINA

MANILA SAN JUAN

PASIG 05 Jackson Park Jackson St., Greenhills West, San Juan The pocket park is highlighted by its PWD-accessible pathways and playgrounds, with railings and ramps in every corner.

06 Ortigas Foundation Library 2F Ortigas Bldg., Ortigas Ave., cor.

Meralco Ave., San Antonio, Pasig The library inaugurated in 1996 holds an extensive collection of books and documents on Philippines arts, culture and history dating as far back as the 17th century.

07 Pasig Rainforest Park Francisco Legaspi, Pasig Initially opened to the public in 1977, Pasig Rainforest Park is a mix of a recreational space with fitness centers, jogging ovals and a playground, as well as a natural park with a mini zoo.

TEXT ANGELA PATRICIA SUACILLO AND THERESE GOMEZ ART CLARISSE ALFONSO

Take a step back from the business side of the city and share the view of these places worth stopping for

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