Northern Living: 2019 April-June

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A restaurateur’s comfort food PAGE 6

PITSTOP

Fine figures PAGE 7

The pet is inn PAGE 40

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Meet the art PAGE 48

Journeys Issue 2019


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EDITOR'S NOTE

Two-way It’s interesting how our notion of travel is rarely just “leaving,” but always presumes a definite return. Tell your friends about a trip and it’s always, “Kailan ka aalis? Kailan ka babalik?” Journeys can also be seen in multiple ways. First as exploration: a discovery of new places and experiences—the same way we continue our quarterly sojourn around the north in search of the newest places to dine and immerse in culture. Second, journeys also involve a return: like the physical act of returning to one’s roots, as in the case of our culinary heritage trip to Bulacan, Pampanga, and Rizal; or a conceptual one, the way architects Buji and Nikki Libarnes take inspiration from the ’50s and mid-century design for their La Union home. Whether you’re traveling to new destinations or old haunts, revisiting old ideas or exploring uncharted ones, we hope you find in this issue something to take along with you.

Pauline Miranda Associate managing editor

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PANCIT PUSIT. THIS SOTANGHON-LIKE NOODLE DISH WITH SQUID INK IS FAMOUS IN CAVITE. I DON’T EXACTLY LIKE ITS TASTE BECAUSE IT CAN BE FISHY SOMETIMES, BUT ITS COLOR IS A HEADTURNER.

What dish reminds you of your hometown?

LUMPIANG SHANGHAI. ALTHOUGH IT’S NOT AN AUTHENTIC CHINESE DISH (IT MAY HAVE BEEN DERIVED FROM A DIFFERENT VERSION OF THE CRISPY SPRING ROLL), I GREW UP WITH IT AND IT’S SYMBOLIC OF MY FILIPINO-CHINESE HERITAGE.

EXECUTIVE VICE PRESIDENT / GROUP PUBLISHER

CREATIVE DIRECTOR NIMU MUALLAM

CONTRIBUTORS PHOTOGRAPHER

EDITORIAL MANAGER

MELANIE CHANG

ILLUSTRATORS

BEA J. LEDESMA

JUNIOR DESIGNER

ERIC NICOLE SALTA

STAFF PHOTOGRAPHERS AND VIDEOGRAPHERS

ASSOCIATE MANAGING EDITOR PAULINE MIRANDA

JUNIOR CONTENT CREATORS ZOFIYA ACOSTA AMIERIELLE ANNE BULAN JILL CHUA YAZHMIN MALAJITO CHRISTIAN SAN JOSE

KINABOG, OUR VERSION OF THE BINATOG. IT’S POPULAR IN TERASA, RIZAL, WHICH IS KNOWN FOR SELLING BOILED CORN. OTHER PEOPLE FIND IT FUNNY BECAUSE IT SOUNDS LIKE THE FILIPINO EQUIVALENT OF THE WORD “UPSTAGED.”

This magazine was printed responsibly using recycled papers with biodegradable inks. Northern Living is published by Hinge Inquirer Publications. 4F Media Resource Plaza, Mola corner Pasong Tirad Streets, Barangay La Paz, Makati City. Visit www.facebook.com/nolisoli.ph now. Follow us on Instagram at @nolisoli.ph and Twitter at @nolisoliph. We’d love to hear from you. Email us at nolisoli@hinge.ph. For advertising, email sales@hinge.ph.

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ARGYL LEONES JAVIER LOBREGAT SAMANTHA ONG JP TALAPIAN

JOSEPH PASCUAL DANA CALVO MARIAN HUKOM KRISTINE PAZ

HAIR AND MAKEUP ARTIST DOROTHY MAMALIO

PROOFREADER

OLIVER EMOCLING

COPY EDITOR

SCALLOPS. I’VE COME ACROSS DIFFERENT RESTAURANTS IN THE METRO OFFERING SCALLOPS BUT NOTHING WILL EVER COME CLOSE TO THE ONES WE HAVE IN ILOILO. THEY’RE BAKED FRESH IN GARLIC AND BUTTER JUST AS THEY SHOULD BE.

PATRICIA ROMUALDEZ KBL OR KADIOS, BABOY, LANGKA. IT’S A SOUP WITH GRILLED PORK LEG, JACKFRUIT, AND RED BEAN, WHICH MAKES THE SOUP PURPLE. LOCAL FRUIT BATUAN IS ALSO ADDED FOR A SOUR, ACIDIC FLAVOR.

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

ASSISTANT MANAGER - DESIGN DANICA CONDEZ ACCOUNT EXECUTIVE KIM TANAFRANCA JUNIOR CONTENT CREATORS MARY JOY ESTABILLO, LYLE PENDON DESIGNERS KRISTINE PAZ, DANA CALVO JUNIOR DESIGNERS MARIANEL DIMAANO, MARIAN HUKOM JENNY ANNE MASANGKAY, KRISTINE PAZ

KEY ACCOUNTS SUPERVISOR ANGELITA TAN-IBAÑEZ SALES SUPERVISOR SARAH CABALATUNGAN KEY ACCOUNTS OFFICER ALETHEIA ORDIALES SENIOR ACCOUNT EXECUTIVE KARL ANGELO RESURRECCION ACCOUNT EXECUTIVES CHLOE DIANNE CARTONEROS ,KYLE CAYABYAB, ROSE MAMONONG, ANNE MEDINA, XENIA SEBIAL, ANDIE ZUÑIGA SALES COORDINATORS JOY GALURA, GENESSI MILLENAS, RECHELLE NICDAO

PRODUCTION MANAGER JAN CARIQUITAN PRODUCTION ASSISTANT MARICEL GAVINO FINAL ART SUPERVISOR DENNIS CRUZ BRAND STORYTELLING AND CONTENT STRATEGY MANAGER ISABELLE MARIA ANGELA GONZALEZ MARKETING ASSISTANT CAE BELCIÑA, DEMI BEDOYA, PANJ SUPAPO GRAPHIC ARTIST CHESCA DIEGO, BIANCA PILAR

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SECONDHAND ECONOMY PHOTO SHAIRA LUNA (INQUIRER LIFESTYLE)

The slow fashion movement needs the government’s cooperation Did you know that ukay-ukay shops are technically illegal? Under the 53-year-old Republic Act No. 4653, “commercial importation of textile articles commonly known as used clothing and rags” is prohibited to “safeguard the health of the people and maintain the dignity of the nation.” Authorities are ambivalent towards the law on these imported used clothing, but still, it needs a few amendments, all in the name of the environment. Rectifying the law would also encourage everyone to be inventive with ukay-ukay as well as other items usually deemed useless after their primary function. In fact, after the last election, an environmental watchdog upcycled campaign materials into bags and school supplies. Imagine if we could do this with clothes and more with backing from the government.

Read more about this issue on Nolisoli.ph.

NOLISOLI.PH @nolisoli.ph

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PHOTO SHAIRA LUNA (INQUIRER LIFESTYLE)

NEIGHBORHOOD

Charting the north’s newest spaces–from casual dining spots to cultural destinations page 6 Exploring the culinary heritage of Bulacan, Pampanga, and Rizal page 14

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NEIGHBORHOOD

IN WITH THE NEW Diverse cuisines, creative hubs, and cultural spaces are shaping the community in the north Ricksha Streetside Tandoor 23 East Capitol Dr., Kapitolyo, Pasig Instagram.com/rickshastreetsidetandoor

Wow Wok 2F UP Town Center, Katipunan Ave., Diliman, Quezon City Instagram.com/wowwokph Borrowing Panda Express’s easyorder process and the general Chinese takeout lifestyle in the west, Wow Wok lets you choose what goes into your hefty rice bowl—base carb, mains, sides, and drink—all at an affordable price.

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PHOTOGRAPHY SAMANTHA ONG

Restaurateurs Cyril and Pierre Addison of Gallery by Chele have opened an Indian hole-in-the-wall with cooking focused on the traditional tandoor oven. The luscious pork belly tandoor plate is a good introduction to their homemade tandoori spices and cooking.

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Museo de Intramuros Arzobispo cor. Anda Sts., Intramuros, Manila Built by the Intramuros Administration from the ruins of the San Ignacio Church, Intramuros’ new museum houses items gathered from different churches all over the country like a karosa from the 19th to early 20th century, wooden oil paintings, reliefs, and altarpieces.

This garment rental shop by stylists Pam QuiĂąones and Cindy Bayot stocks a wide selection of clothing from local designers such as Martin Bautista and Rajo Laurel and luxury brands like Louis Vuitton, Dior, and Alexander McQueen. You can rent your choice of clothing directly from their website or you can book an exclusive fitting at their showroom in Mandaluyong. All pieces have a rental period of four days, which can be extended upon request.

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PHOTOGRAPHY MELANIE CHANG

Vestido 2F The Address at Wack Wack Condominium Complex, Wack Wack Rd., Mandaluyong www.vestidomanila.com Instagram.com/vestido.manila

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NEIGHBORHOOD

The Den Coffee and Contemporary Culture GF First United Bldg., Escolta St., Binondo, Manila Instagram.com/thedenmanila This coffee shop tucked inside HUB: Make Lab in Escolta ventures into a new direction and introduces a “programming” series—presentations of contemporary culture in the form of exhibits, workshops, talks, and events. They also have a new menu of comfort food featuring lemon mushroom pasta and roselle orange soda.

Classified Kitchen and Wine 24 Scout Tuason cor. Scout Lozano Sts., Laging Handa, Quezon City Instagram.com/classifiedkitchenph On the quieter, residential side of Tomas Morato you can find this family-owned concept serving dishes from secret heirloom recipes.

Le Rêve Patisserie by Angeli Nasser GF Ortigas Technopoint Parking Bldg., Dive Pool Block, Ugong, Pasig Instagram.com/lereve.patisserie Paris-trained pastry chef Angeli Nasser turns her online business into a patisserie with her best-selling apple pies at the helm. Diners can also try items from her savory menu like the adobo sandwich.

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PHOTOGRAPHY SAMANTHA ONG (LE RÊVE), MELANIE CHANG (THE DEN), TRICIA GUEVARA (CLASSIFIED KITCHEN)

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EVENTS

South American and Filipino-inspired restaurant Sobremesa opened a new branch at Shangri-La Plaza Mall. This time, though, it deviates from its DNA—a more laid-back and retro vibe replaces the traditional setting, while the dishes are based on heirloom Spanish and Filipino recipes.

Habi Pop-up of Culture Celebrate Philippine Independence and Education Month at Habi x Shangri-La Plaza pop-up on Jun. 28 to 30. There will also be a book signing of Habi Book series and live weaving activities.

Metro Manila Pride The largest and oldest Pride demonstration in Southeast Asia will be on Jun. 29 at the Marikina Sports Center.

Rak of Aegis Season 7 This award-winning musical is back for its seventh run with performances beginning in July until September. Visit www.petatheater.com for updates and inquiries.

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PHOTOGRAPHY ARGYL LEONES

Sobremesa 4F East Wing, Shangri-La Plaza Mall, Shaw Blvd., Ortigas Center, Mandaluyong Instagram.com/sobremesaph

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SPECIAL FEATURE

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THE CHERRY ON TOP Parma Ham & Porcini with Arugula Margherita Flat Bread; Chocolate Chip Cookies; Sardines with Cherry Tomato in Olive Oil; Honey Bread, Broth & Beyond, Lower Ground Level; 942-7830 The stretch of Shaw Boulevard is home to SM Cherry Shaw, the community mall in Pleasant Hills Mandaluyong City. 14, Shaw Boulevard, Mandaluyong, 1552 Metro Manila 535-5763 @smcherryshaw

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SPECIAL FEATURE

A BOWL OF CHERRIES 01

One relaxed day to run errands, tick off items on your to-do list, and take breaks in SM Cherry Shaw TEXT BEA DEL RIO PHOTOGRAPHY JP TALAPIAN

A healthy fit

Cup of coffee

Kick off an old pair of running shoes, pick a new one at Sports Central, and head to Anytime Fitness for an endorphin rush.

Get ready for whatever lies ahead with your favorite fuel: a steaming cup of coffee.

Anytime Fitness, P2 Level, 635-4266

The Coffee Bean & Tea Leaf, Upper Ground Level, 637-9949

03 Convenience at its best The focal point of your trip to the mall: grocery shopping. For an efficient experience, all items are sorted and are guaranteed fresh for the family’s health and well-being.

01

One stop shop Nourish your mind with fresh new ideas. Grab a book and replenish supplies to help you hone your craft.

A bite at SM Cherry Shaw

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01 Sports Central, Upper Ground Level, 631-5207 02 Supermarket, Lower Ground Level, 531-9836 03 National Bookstore, Upper Ground Level, 636-7028

As you go through your to-do list, have a break and reward yourself by heading to lunch. Japanese, Korean, Chinese, or Filipino—whatever you're craving for, one or two of these many choices will surely satisfy you.

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SPECIAL FEATURE

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01 Inspect your gadget 02

If it’s time for an upgrade, you can check out the roster of gadgets for you and your family’s needs. Villman Computers, Upper Ground Level, 929-0411

Self-checkout Skip the excuses and make sure to have yourself checked before the day ends. Mark this date and come back regularly to ensure that you’re in tip-top shape.

03

04

Treat for a friend

Cardinal Santos Kidney Center, P2 Level, 721-7280

Buy your dog a treat and give them a fresh cut; they deserve a fun day out, too! Dog City, Lower Ground Level, 638-0047

05

01 Bonchon - 2PC Chicken Box Meal; Upper Ground Level; 638-9480 02 King Chef - Hakaw; Lower Ground Level; 726-2433 03 Sisig Hooray - Super Hulk Pork Sisig; Upper Ground Level; 0927-394-7354 04 Tomochan - Shoyu Vegee; Upper Ground Level; 0977-063-5706; 05 Tong Yang Shabu Shabu Express - Lower Ground Level; 281-1112

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Act of faith Sip and relax Take a breather. Chill and get your nails done at Organail while sipping on a refreshing drink of your choice. Organail, Upper Ground Level, 721-7628 Presotea, Upper Ground Level, 0917-627-95717

Don't forget your spiritual wellness. So wind down and slowly breathe in and out. After all, the best way to cap any day is with an activity that gives you peace of mind before you retire to bed. Christ’s Commission Fellowship Center (CCF), Upper Ground Level, 721-7280

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EAT LIKE A LOCAL We traced and tasted local culinary treasures straight from their northern hometowns TEXT AMIERIELLE ANNE BULAN PHOTOGRAPHY SAMANTHA ONG AND ARGYL LEONES

“Food to the Filipino is history... [It] was shaped by the land in which it was born, and so were its cooking processes, ingredients, meal patterns, flavor principles, ways of serving, and social functions,” writes food historian Doreen Fernandez in Palayok: Philippine Food Through Time, On Site, In The Pot. Despite all the changes we have faced as a nation, Fernandez’s words remain true: Food to us will always be rooted in culture and our embodiment of home. Now that we have marked April 2019 as the first Filipino Food Month, it’s time we uncover the stories behind local dishes straight from their hometowns, starting in the north with the local cuisines of Bulacan, Pampanga, and Rizal.

RIZAL Bibingka Bibingka is made differently in Rizal where Aling Kika or Francisca Legazpi-Cruz used to peddle a distinct version of the native rice cake on the streets. Her version is vaguely similar to biko—cooked with coconut milk and brown sugar. The only difference is that, with respect to Aling Kika’s recipe, the bibingka is topped with latik and baked in a pugon oven.

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Minaluto Served in a family-sized bilao at art gallery-cum-restaurant Balaw Balaw, Rizal’s original minaluto is a literal feast with its chicken adobo, seafood, alagao leaves, salted eggs, and steamed okra atop a balaw-balaw–a dish made of bagoong and angkak, or red rice fermented with mold spores that give it a pink shade.

Labong Lumpia The Kawayan Farm Restaurant in Pililla makes use of their abundance of bamboo by incorporating sautéed bamboo shoots—which they preserve in a brine solution—in their fresh lumpia. These shoots are edible and come from bamboo species Bambusa vulgaris and Phyllostachys edulis, in case you’re wondering.

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NEIGHBORHOOD

BULACAN

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Pancit Marilao Pancit Marilao is a variant of the traditional palabok, only with more uncommon ingredients conceptualized by a certain Aling Simeona of Bulacan. She tops the smooth rice noodles with crispy and crunchy toppings such as okoy or deep-fried ground rice batter, baby shrimps, and vegetables. And instead of calamansi, Aling Simeona garnishes her pancit luglug with diced kamias.

Bagnet sisig Sisig isn’t exactly new in the north, given that the staple sizzling food originated in this region. But at a 161-year-old well-preserved bahay na bato-turned-restaurant in Bustos, sisig takes a different approach: with bagnet. Coming from an heirloom recipe, Café Apolonio’s bagnet sisig is like an amped-up version of chicharon doused in a savory and mildly sour sauce.

Puto and cotchinta Bulakeños consume puto and kutsinta like it’s pandesal in the morning. In Marilao, one shop remains unmatched in selling the classic kakanin: the 70-year-old Popular Puto and Cotchinta. It opens every morning at 7 a.m. with freshly baked steamed rice cakes that are served either pula (salted) or puti (plain).

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The pangat na ulang or a sour broth of freshwater prawns, served straight from a bamboo stalk, boasts strong lemongrass and ginger flavors.

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PAMPANGA Morcon At Everybody’s Café in San Fernando, a turo-turo well-known for serving homemade, out-of-the-ordinary dishes since the ’60s, morcon is served the way every meat-loving Kapampangan craves: formed like an embutido and filled with ground pork and beef, chorizo, onions, raisins, eggs, and grated cheese. It is a lot like a delectable slow-cooked meatloaf.

Pangat na ulang This dish simply translates to sinigang na hipon, but the Kapampangan process is not as simple as the usual method for making sinigang. At Binulo, a restaurant in Clark, the pangat is cooked and served straight out of a bamboo stalk—a way of cooking by the Aetas. Poured along with the sour pinangat soup are four large, tender, and meaty prawns.

Piniritong adobong itik Eccentric dishes in Pampanga don’t fall short of expectations. You can find different versions of fried itik all over the province. There’s a deep-fried version in San Fernando, one served with ensaladang pako in Angeles, and the adobo version, which you can find at 19 Copung-Copung Grill in Clark.

Morcon and piniritong adobong itik are just two of the many eccentric dishes offered in long-standing Pampanga restaurants

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EATS

Mabini St. in Malate is a long-forgotten hotbed of cultural activities. This new restaurant aims to revive that. page 19 Laing is the new star of Filipino comfort food page 24

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EATS

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A CASE FOR A NEW MALATE Mabini’s wants to restore Malate to its former glory TEXT ZOFIYA ACOSTA PHOTOGRAPHY JP TALAPIAN

Laing Inside combines laing and taro leaf curry inside a huge baked prawn.

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20 If you’re as much of a cultural heritage nerd as we are, then you’ve probably felt that very specific longing to see the streets of Manila as they were in the ’90s, ’60s, ’20s—basically any decade that isn’t now. If your only contact to Manila’s heyday is through old books, movies, photos, and the well-worn stories of lolas and lolos, the desire to see it is all the more real. The people behind the cultural handicraft store Tesoro’s are trying to recreate the gilded age with their new venture Mabini’s Kainan Kapihan Tindahan. Located in

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EATS the Tesoro’s building in Malate, a once beautiful strip gone to seed, Mabini’s is a restaurant that offers updated versions of Filipino classics—though consultant Mikey del Rosario is quick to add that some dishes are sacred, and not to be touched. “The adobo is adobo,” he says. This playfulness yet adherence to cultural touchstones can be seen throughout their menu.

The seafood platter sungkaan is a seafood smorgasboard that comes with three cups of rice in tiny kalderos, and a sungka board where the dips and sides are served.

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EATS Take the seafood platter sungkaan, for one. An array of some of our great seafood dishes (crab, tilapia, squid, prawns, mussels, and clams) prepared in various ways (fried, steamed, and cooked in adobo), the platter comes with 16 dips and sides served on a sungka board. We recommend dipping the tilapia in their homemade banana ketchup or in their version of lechon sarsa, and adding a dash of bagoong to the grilled squid, but the sungka board invites you try out all the sauce and meat combinations (here’s a weird one: crab meat and

21 peanut barbecue sauce). If you aren’t fussy, turn it into a game at the dinner table: First one to try all combos wins. For the more adventurous types, the Balut Matapobre is a good entrée. Though balut is infamous for being polarizing (no thanks to Bizarre Foods types of television shows), Mabini’s makes a good case for the street food: Sourced from Pateros, the eggs are slathered with crab fat, red chili peppers, and garlic butter. It’s balut at its most accessible. Other dishes to try out are the Laing Inside (a pun on the song

“Dying Inside to Hold You”) and the pork barbecue. The Laing Inside, del Rosario confesses, is Mabini’s valiant attempt to make laing as aesthetically pleasing as it tastes. (That’s Filipino cuisine in a nutshell: ugly but delicious.) Here’s their solution: wrap it inside a giant baked prawn with taro leaf curry. Meanwhile, they took a more no-nonsense and straightforward direction with the barbecue. The quintessential bite at all kids’ parties is served on a giant skewer (the meat tips off the plate) with atsara, java rice, and barbecue sauce mixed with peanuts.

Mabini’s is an updated version of Ermita’s classic dining scene. Clockwise: pork barbecue, seafood platter sungkaan, Pancit ni Aling Doreen, Laing Inside, and Balut Matapobre

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EATS

A Filipino meal table is incomplete without pancit, and Mabini’s serves a fine one with Pancit ni Aling Doreen. It’s their version of pancit canton, with crispy bagnet and longganisa to go with the usual mixed vegetables and noodles. Those with discerning tongues will notice that the noodles are stickier and thicker than usual. That’s because Mabini’s serves freshly made flour noodles on site. Top off the meal with an order of dirty ensaymada, a sort of Filipino take on an ice cream sandwich. The ensaymada is cut in half and dirty ice cream is wedged in between, the end result looking not unlike a burger. Biting into it is an experience unto itself. Imagine the sugary burnt cheese of an ensaymada on creamy sorbetes. The dirty ice cream itself is also authentic; Mabini’s sources it straight from the original makers. “Restaurant-made dirty ice cream isn’t dirty,” del Rosario explains. “It’s not authentic.”

And that authenticity is what drives the soul of Mabini’s. As much as it banks on the nostalgia of yesteryear, it’s not content with just reminding people of the old sit-down dinner places that used to thrive in Ermita. It aspires to be one of them, breathing life back into the dirty Manila streets and ushering in a new great era.

Mabini’s Kainan Kapihan Tindahan Tesoro’s Bldg. 1325 A. Mabini St., Ermita, Manila Instagram.com/ mabinis.restaurant 0966-7851273

The Dirty Ensaymada makes an ice cream sandwich out of ensaymada and dirty ice cream.

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YOUR GUIDE TO MANILA’S NEIGHBORHOOD HOTSPOTS, COMMUNITY GATHERINGS, AND CULTURAL EVENTS

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EATS

GREENER PASTURE Incorporate this classic Bicolano dish into your breakfast and snacks RECIPE MARICA BUENAFLOR PHOTOGRAPHY SAMANTHA ONG

LAING WITH CRAB ROE, ADLAI, AND CRISPY DILIS INGREDIENTS

100 g cooked adlai 1 tsp crab roe 80 g cooked laing 15 g dilis

PREPARATION

1. Deep fry dilis and set aside. 2. Mix crab roe with freshly cooked warm adlai in a mixing bowl. 3. Use a ring mold and place crab roe and adlai at the bottom. 4. Place cooked laing on top of the ring mold. 5. Arrange fried dilis on top.

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EATS

LAING KWEK-KWEK BREAKFAST BALLS

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25 INGREDIENTS

(Makes 10 kwek-kwek balls) 2 pcs. any dried fish, fried and cut into small pieces 10 pcs. quail eggs 2 cups cooked steamed rice 100 g cooked laing 100 g tempura batter 160 ml of ice cold water

PREPARATION:

1. Mix steamed rice with cooked laing. Place in refrigerator until cool. 2. Boil 2 cups of water. Turn the heat off once it boils and add 10 quail eggs. Cover and leave in off-boil water for exactly 2 minutes. After 10 minutes, remove eggs from hot water and transfer to an ice bath. 3. Peel the quail eggs. Set aside. 4. Keep a bowl of water on hand. Form rice balls using the refrigerated laing rice, quail eggs, and small pieces of dried fish as filling. Use water to clean hands with each rice ball formed. 5. Dip in cold tempura batter. 6. Deep fry quickly for 10 seconds in hot oil. 7. Serve with coconut vinegar as dip.

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EATS

LAING SPRING ROLLS INGREDIENTS

(Makes 10 spring rolls) 20 pcs. lumpia wrapper, wrapped in a damp kitchen cloth to keep moist 400 g cooked laing 100 g kesong puti, sliced into strips Cooking oil For the kamias relish: 8 pcs. kamias fruit, sliced 10 to 15 pcs. shallots, peeled 3 pcs. cloves 5 pcs. whole peppercorn 1 cup coconut vinegar 2 tbsp coconut sugar Salt to taste

PREPARATION

1. Place 2 lumpia wrappers on a clean chopping board or plate. 2. Place 40 g of cooked laing in the middle of the lumpia wrapper. Place a slice of kesong puti on top of the laing. 3. Fold the double lumpia wrapper in half with the laing inside. Fold the sides to seal the spring roll. 4. Deep fry for 2 minutes.

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For the kamias relish: 1.Heat coconut vinegar and coconut sugar until the sugar melts. Do not boil. Add salt to taste. 2. Add sliced kamias, shallots, cloves, and peppercorn to the warm vinegar. 3. Cover and keep in pot until cool. Once cool, transfer in a small glass jar with a cover. 4. Keep in refrigerator for 2 days before serving.

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SPECIAL FEATURE

UPDATING

27 RWM and NCCA representatives with the chefs of participating RWM hotels and restaurants

THE FILIPINO COOKBOOK Resorts World Manila champions cultural diversity through Filipino food TEXT ETERNITY INES

Filipino food is a great example of a cuisine that explores many different flavors. The partnership between the National Commission for Culture and the Arts (NCCA) and Resorts World Manila’s (RWM) signature restaurants diversified the playing field of Filipino cuisine with “Ang Sarap”. This campaign celebrates Filipino flavor all year long with feasts that pay homage to our culinary heritage. This campaign also gave an avenue for lovers of Filipino dishes, restaurateurs, first-time visitors to the Philippines, and casual foodies to be reintroduced to staple Filipino dishes prepared by diverse chefs from RWM signature restaurants and partner hotels. Silogue, one of RWM signature restaurants, offers an all-day, all-Filipino buffet. Silogue was a favorite amongst the RWM guests and the NCCA, who chose three entrees to be part of “Ang Sarap”. Selected from the Visayas region

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was kansi, beef stew made with jackfruits, chili peppers, and Iloilo-native fruit batwan. From the Bicol region, laing, made of dried taro leaves and pork belly cooked in coconut broth, as well as tinumok, shrimp wrapped in taro leaves, was selected. “Filipino food is truly delicious and world-class, so it’s a pity that it has not been getting as much appreciation as it deserves. Thankfully, with partnerships like this one between RWM and the NCCA, it looks like we’re moving in the right direction,” said chef Mario Manaloto of Silogue, a RWM signature restaurant. “And I appreciate their emphasis on authentic, heritage dishes. We do not need to fuse our dishes with other cuisines to make it world-class. Filipino food is great enough to stand on its own.” Aside from Silogue, guests can also enjoy signature Filipino dishes from Holiday Inn Express Manila, S Kitchen at Sheraton Manila Hotel, Kusina at Hilton Manila, Savoy Cafe at Savoy Hotel Manila, Cafe Belmont at Belmont Hotel Manila, Manila Life Cafe by Marriott Hotel Manila, and other RWM signature restaurants such as Cafe Maxims, Franks, and The Terrace, among others. Follow RWM on its official social media pages for updates on its Philippine cuisine offers. Download the RWM Mobile App or visit www.rwmanila.com for more information on RWM promotions and events.

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LIVING THINGS

How architects Buji and Nikki Libarnes turned a 70-sq. m. space into a paragon of sustainable home architecture page 30 Where to shop for rotary phones, turntables, and other vintage finds page 35

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LIVING THINGS

RETRO FIT

The key to maximizing small spaces, according to Vessel Hostel’s Buji and Nikki Libarnes

TEXT PAULINE MIRANDA PHOTOGRAPHY JOSEPH PASCUAL

“Just right” would be the best words to describe the home of surferarchitects and Vessel Hostel owners Buji and Nikki Libarnes, and I think that’s what you get when you create it from scratch. Once a 20-foot container, the space below Vessel Hostel in San Juan, La Union is compact but not tight, and although the main walls and the sliding glass doors are the only clear partitions of the house, there is a comfortable spaciousness to it. Each element of the house—from its form down to the tiniest details—is obviously well thought out. The couple attributes it to the limitations of the space they had to work with. To make sure that everything they needed would fit, they resorted to designing their own furniture as well. Everything is custom-made, from their dining table to their couch and even their living room console. Even

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Even the materials used in their home are uncomplicated, as they use Ecofor and palochina, both easily and locally accessible woods. “As much as possible, we [wanted] to source [everything here in] La Union,” Buji says.

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LIVING THINGS

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On Nikki: Top, Every.Day by Hindy Weber, www.hindyweber.com Shorts, Araw the Line, www.araw-araw.com

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LIVING THINGS

On Buji: Khaki jumpsuit, Araw the Line On Nikki: Halter top, Piopio, www.piopio.ph Pants, Every.Day by Hindy Weber

the wooden slats along their wall serve as small shelves and “posting” space for the photos, postcards, and other memorabilia inserted between them. The functionality of each aspect of the Libarnes home—from its space to its furniture—reflects the couple’s design philosophy. Having been surfers since the year 2000, the couple have long since adopted the laid-back lifestyle of La Union. It also matched their favorite aesthetic. “Medyo mas relaxed, hindi masyadong formal or stiff,” Buji says

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of their designs, both professionally and for the home. “Simple.” Buji adds, “We really love the mid-century style. It reminds us of the good ol’ days. Simple lang ang buhay noon eh, [kaya] gustong-gusto namin yung design niya. Ang linis lang. Parang timeless siya for us.” The mid-century interiors of their home also fit with Buji’s hobby of collecting vintage items. Various items from different decades dot the Libarnes home. Beside a vintage desk lamp, an old rotary phone sits on their dining table (which used

to be functional until they had the phone line transferred to Vessel). Meanwhile, a fiber optic lamp and a turntable for vinyl records flank their (smart) TV. Also scattered all over the house are miniature models of vintage cars, including a 1972 Volkswagen Kombi van similar to the one they own. The Kombi used to be their (smaller) home. “For a time, we were

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LIVING THINGS The Libarnes home is accented with vintage items, most of it collected from secondhand stores in Cubao Expo.

living in our van. We would park it at the resort of our friend and stay there,” Buji says. It was between finding the lot where their current home now stands and after they had been forced to move out of a two-bedroom apartment they used to share with friends when the owner had to renovate. Nowadays, the van serves as another option for those hoping to stay at

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33 Vessel. “’Yung van kung saan kami natutulog dati, ginawa naming room. May aircon siya… we just slide in a one-half horsepower aircon sa window na may gulong, so any time we want to use the van, we just slide out the aircon, and okay na,” Buji says. Even after putting up Vessel—mostly as a response to the lack of accommodations in La Union at the time—the Libarneses continue to take design projects. Among their recent collaborations are the new Guava Sketches store in Greenbelt 5 (they also designed their previous Greenbelt 3 store), a new co-working space in Meridian, as well as several houses. In La Union, some private and

commercial projects are also lined up for them, including a resort. “’Yun sana ’yung goal namin, [na] pagtagal, dito na ’yung practice,” Buji says. Two years after opening Vessel, the couple is looking to finally, completely settle in La Union. Buji is all smiles talking about their next project: “Siyempre we want to start a family soon. May nabili kaming property just 10 minutes away. We’re planning to build a bungalow house… mas leaning towards a [family-friendly] design.”

On Buji: Shirt and shorts, Araw the Line

Buji designed the space initially as a bachelor pad. The initial sketch of the place still hangs framed in their living “room.”

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LIVING THINGS On Nikki: Top, Every.Day by Hindy Weber Shorts, Araw the Line

STYLING NIMU MUALLAM HAIR AND MAKEUP DOROTHY MAMALIO

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LIVING THINGS

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SEGUNDA MANO Vintage and antique shops in the north that would take you on a trip down memory lane

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01 The Grand Thrift House Shop 12, Cubao Expo, Gen. Romulo Ave., Cubao, Quezon City 0920-9623079 This shop is one of Cubao Expo’s first residents. The Grand Thrift House is the ultimate segunda mano spot with its typewriters, old cameras, intricately carved jewelry boxes, and posters and photographs of classic films and local celebrities.

03 Swap Meet 124 Kamuning Rd., Quezon City 413-8255, 0917-2279866 Standing along an array of ukay-ukay shops, Swap Meet is bursting with time-honored records like albums of The Beatles and APO Hiking Society, which you can play on the shop’s turntable. They also sell secondhand players if you want to bring home your wistful tunes.

02 UVLA (Unique Vintage Lost Art) Unit 64E Cubao Expo, Gen. Romulo Ave., Cubao, Quezon City Instagram.com/uvlastore UVLA, also a Cubao Expo shop, breaks free from their neighbors’ grand and imposing pieces with their mostly palm-sized knick-knacks that vary from tin robots and vintage cars to cigarette cards and tomato slicers.

04 Unang Panahon 4F SM Megamall Bldg. A, EDSA cor. Julia Vargas Ave., Mandaluyong It’s unlikely to find an antique shop in a mall as bustling and contemporary as SM Megamall, but Unang Panahon thrives, and they’ve been making vintage items more accessible to the shopping public for three decades now. Entering this shop already feels like a museum with their stacks of wooden furniture, old stereos, and rolls of hand-drawn maps and posters.

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SPECIAL FEATURE

YOUR BEST VACATION IS ONLY 90 MINUTES AWAY Multiple features and varied attractions make your vacation at Aqua Planet a fun and easy splash TEXT ETERNITY INES

The last leg of the summer season here in the country sees many people, families, and barkadas trying to cram under the last few rays of the summer sun. Everyone’s trying to book flights and trips out of town; the farther from the city, the better. Last-minute vacations can be difficult to plan, especially for big families. But vacations don’t have to be a 15-hour flight away for it to be fun and memorable—in fact, for many families, accessible and easy is always better. The best vacation is an easy one, where you can relax and let time fly without worrying about meeting departure times, beating traffic, and waking up for the next city tour.

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This interwoven set of tube slides is a lengthy adrenalineinducing ride.

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SPECIAL FEATURE

Whip through a gust of adrenaline when you try the Tornado

37 If you want a vacation where you get to relax and bond with your family without worries, try checking out and planning your vacation in Aqua Planet. Aqua Planet, located in Clark, Pampanga, is a 90-minute drive from the metro. One of the biggest water theme parks in Asia, it boasts a variety of slides and water-based rides that is perfect for any member of your family. Queue lines this time of year are also considerably shorter, so you and your family can start your watermazing vacation right away. Another Aqua Planet feature that will make your last-minute summer vacation easier is the Planet Band. This band makes all Aqua Planet transactions cashless so you don’t have to worry about heavy coins weighing your pocket down

or bills getting wet. You are also entitled to free wifi and unlimited access to flotation devices, tables, chairs, water rides, and attractions. The best thing about this band? You can refund the remaining amount you have in your band once your stay is over. Fun for the whole group is guaranteed at Aqua Planet. The vast land area houses 38 water attractions that caters to children and adults. Bubble Base is a wave pool designed for kids and it’s the first in the country to feature three kinds of waves that can put any beach to shame: diamond, roller, and stretch roller. There are also amenities for thrillseekers, like the Hurricane Slides, Superbowl, and the Tornado. These adrenaline-inducing attractions

Enjoy the twists and turns of the Spiral Slides with a friend or loved one

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SPECIAL FEATURE If you want a vacation where you get to relax and bond with your family without worries, try checking out and planning your vacation in Aqua Planet. Aqua Planet, located in Clark, Pampanga, is a 90-minute drive from the metro. One of the biggest water theme parks in Asia, it boasts a variety of slides and water-based rides that is perfect for any member of your family. Queue lines this time of year are also considerably shorter, so you and your family can start your watermazing vacation right away. Another Aqua Planet feature that will make your last-minute summer vacation easier is the Planet Band. This band makes all Aqua Planet transactions cashless so you don’t have to worry about heavy coins weighing your pocket down or bills getting wet. You are also entitled to free wifi and unlimited access to flotation devices, tables, chairs, water rides, and attractions. The best thing about this band? You can refund the remaining amount you have in your band once your stay is over. Fun for the whole group is guaranteed at Aqua Planet. The vast land area houses 38 water attractions that caters to children After a long day of watermazing fun, refresh at any Aqua Planet food outlet.

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Aqua Planet is located at the Clark Freeport Zone, Pampanga. For more updates, check out @aquaplanetph on Facebook and Instagram or visit their website at www.aquaplanet.ph.

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SERVICES

Let these experts pet-sit your furry friends while you’re on vacation. page 40 Don’t pee on jellyfish stings–and other vacation “cures” that only do more harm page 42 A guide to turning your home into an earth-friendly space page 45

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SERVICES

PAW-CATION Four pet hotels that take care of your pets while you’re away TEXT JILL CHUA ILLUSTRATION MARIAN HUKOM

Dealing with pre-travel anxiety is a challenge and for pet owners, knowing where to leave pets is just a part of it. More than anything, pets should be left with a responsible individual to make sure your furry pals are properly cared for. But if no one from your trusted circle is available to pet-sit, consider these pet hotels that will give them all the love and care they need.

Doggieland Pet Hotel, Nursery, and Resort 29 Sta. Lucia Subd., Santolan, Pasig City 681-3870, 0917-7929291 Doggieland’s variety of fully air-conditioned rooms lets your pets board comfortably. Depending on your pet’s size, you can choose a simple kennel, a posh mansion, or even a huge 110-sq. ft. room (good for two large dogs) that comes with its own television. They also accept newborn puppies and kittens at their nursery, though prices depend on the pet’s breed, age, and condition.

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SERVICES

41 The Dog Park 30 F. Banaag St., Brgy. Pineda, Pasig 0905-3337921 For your pooches, The Dog Park is a daycare and boarding center that also offers grooming and veterinary services. Depending on your dog’s size, each stay is charged per day. Your pets are watched over 24/7, plus they get unlimited play time and socialization with other dogs, and free use of the wading pool. Aside from your pet’s vaccination records, don’t forget to bring enough dog food for their entire stay.

PetVille by Purple Groom Tiendesitas, E. Rodriguez Jr. Ave., Pasig 0917-5689988 Petville is a fairly new pet daycare and boarding center in Tiendesitas, Pasig. They accept dog and cat boarders for short and long stays. Regardless of your pet’s length of stay, their boarding package comes with lodging, supervised playtime, and a bath every three days. All you have to do is to bring your pet’s food and an updated vaccinations list and you’re good to go.

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Dluxe Pet Hotel & Spa 133 Tomas Morato Ave., Quezon City 372-0681 If you feel the need to pamper your pets more, dog massages and other grooming services are available at Dluxe Pet Hotel and Spa. They have private rooms, air-conditioned suites, and playpens for dogs and cats. Toys, rugs, and beds are provided at the center, too. Apart from their daily housekeeping service, their hotel is also protected with an organic antiflea control system.

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SERVICES

FIRST-AID MYTHS: BUSTED Medical experts debunk old and common first aid misconceptions TEXT AMIERIELLE ANNE BULAN ILLUSTRATION KRISTINE PAZ

The lack of basic emergency healthcare facilities in tourist destinations has turned dream vacations into nightmares. Tourists who suffer accidents in resorts have to travel kilometers to get to the nearest medical facilities; some even require airlifting. Because of the burden this brings, a lot of people resort to what they deem “first aid.” The problem is that without the presence of a healthcare professional we cannot always be sure if first-aid practices are effective or if they only worsen the situation. And this isn’t exactly avoidable, given that there are a lot of first-aid myths in the Philippines. While we can’t be 100 percent sure about our stock knowledge of first-aid practices, it’s important that we know what we should avoid.

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01 Pee on a jellyfish sting Good news: You don’t have to ask your friend to pee on your jellyfish sting. It’s awkward, weird, and not to mention dangerous. This misconception came from another misconception—that urine is always acidic. It’s not; it varies for each person. Doctors recommend dousing the sting with vinegar for 15 to 30 minutes if you need an immediate pain reliever. Vinegar contains acetic acid, the type of acid that can alleviate the pain rapidly and maybe even completely.

02 Suck on a snake bite to get the venom out Contrary to common first-aid notions, sucking out the venom or applying a tourniquet will not save a snake bite victim as it will only make the venom spread or restrict blood flow. Instead, the Department of Health (DOH) advises bringing the patient to the hospital immediately. Make sure to also immobilize the bitten limb with a splint and avoid any interference with the bite wound as “this may introduce infection, increase venom absorption, and increase local bleeding.”

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03 Tilt your head back when your nose is bleeding We often tilt our heads back as a common response to a bloody nose, as if we can control the blood flowing out of our nostrils. This move is definitely not recommended by doctors, since blood may trickle down the back of the throat and cause choking. The best way to deal with a bleeding nose, according to Dr. Howard LeWine of Harvard Health, is to lean forward to prevent the blood from flowing, use enough pressure to pinch both sides of your nose against the septum or your nose cartilage, and hold it for a minimum of five minutes. “The tissue on either side of the nose puts pressure on the bleeding blood vessel,” the doctor said.

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SERVICES

04 Apply butter on burns In the 19th century, German surgeon Friedrich Von Esmarch wrote in his handbook on battlefield medicine that applying any type of oil, grease, lard, and butter can heal burns “with the happiest results” since it is “far more soothing and generally alleviates the pain more rapidly.” But what he didn’t know is that the grease actually holds in the heat, preventing the wound from breathing and cooling down. This will only damage the tissue further. According to the DOH, burns can be treated by applying wet compresses or immersing them in cool water. The injured body part should then be elevated higher than the victim’s head. The department also puts it clearly: Do not attempt to treat serious burns with folk remedies.

05 Put a spoon in the mouth of someone having a seizure The practice of putting a spoon in the mouth of a patient having an epileptic seizure is rooted in the belief that the patient might swallow their tongue, which is all wrong. First of all, it is impossible for someone to swallow their tongue, experts stress. Second, if someone is having a seizure, you should not put any object inside the patient’s mouth. According to Seth Omari Mensah, a researcher in the field of neurological disorders, this method could lead to complications like injury to the mouth and although the patient will not swallow their tongue, they may swallow the object you’re putting in their mouth. The best way to deal with a seizure is to stay with the person, lay them on their side if you can, and keep them safe until they have fully recovered.

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SERVICES

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GREEN HOME EFFECT Green-proofing our homes is the next best thing we can do to save the planet

TEXT CHRISTIAN SAN JOSE ILLUSTRATION DANA CALVO

Last April, the Philippine Atmospheric, Geophysical and Astronomical Services Administration (PAGASA) recorded the hottest day this year with a temperature of 36.6 degrees Celsius. Rising carbon dioxide emissions are warming up our environment at an unprecedented scale. And it’s not just us humans who are suffering in the middle of these sudden changes in our climate. A recent report based on hundreds of scientific studies reveals that as many as one million plant and animal species are at risk of extinction. The realization that we are actually causing these drastic environmental dangers is forcing us to reevaluate our lives to change the way we consume and interact with nature.

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Thinking green starts at home Before “eco-friendly” was used to describe alternatives that pose the least risk to the environment, the prefix ecos—from the Greek word oikos—was first used to mean “home.” The old saying, “Everything starts at home,” was right all along. In fact, a growing field of study says that we are poisoning ourselves from the comforts of our abodes through emissions generated from cooking, generating heat and power, and many other factors.

It's high time we rethink the way we build our homes, not just to reduce dangerous indoor emissions but also to respect the very source of its building materials—nature. We speak to four figures in the local interior design and architecture scene on how to make our houses better spaces.

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Mark Wilson WE Design Construction is one of the biggest contributors of land, water, and air pollution (oftentimes even causing noise pollution). Sustainability as an industry practice is also a relatively new term in the local scene. The fact that greener alternative building materials like sustainable hardwood is quite hard to find here doesn’t help either, says Wilson. “France, for instance, has had sustainable lumber farms since the early 1700s with Louis XIV, who

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SERVICES Nix Alañon FTA Design and PhoeNix Home For Alañon, who has been in the business as early as 2008, taking the greener path not only helps the Earth but also translates to lower maintenance costs and less upkeep. “Do not use wood from endangered tree species like narra or kamagong,” is what he advises most clients. Repurposed or reclaimed wood are good alternatives. Choose alternative finishes instead of using exotic skins like shagreen, a type of untanned leather with a

granulated surface that comes from sharks or rays. Instead, Alañon recommends using more accessible and sustainable materials that could replace or mimic these. Support local brands that promote fair trade. These include communities with long traditions of weaving. He adds that such a practice eliminates the cost and carbon footprint from shipping and transportation. “And the best part is, you are helping re-energize the community by keeping your money local.”

needed a reliable source of timber for his warships and luxurious palaces. I truly hope the Philippines can start this industry because we have good lands and favorable growing conditions.” In the absence of such systems, Wilson encourages people to upcycle, restore, refurbish, and refinish vintage pieces that have withstood the test of time. “Filipino furniture, for instance, has solid hardwoods, many of which are now impossible to obtain in large quantities,” he says. “We had superb wood craftsmanship from

1960s, for example, that was made by hand. Most of it has been lost, so there is great appreciation today for our antiques.”

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SERVICES Christian Salandanan and Kath Sapungay Sangay Architects In 2016, these two young architects founded Sangay Architects, a firm dedicated to creating lasting structures using bamboo. “There is a misconception that bamboo structures only last up to seven years,” says Sapungay. “But history tells us, especially in countries that have been using bamboo for decades to build houses like Colombia, that they can last longer than that,” adds Salandanan. They are one of the pioneers of using this indigenous species in construction in the country, where it is considered only as a material

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47 for temporary buildings, thanks to a clause in the building code that effectively belittles bamboo. But local technologies are slowly catching up. Bamboo treated with a chemical solution can last up to 30 years or more, making it an apt alternative to endangered hardwood species. “Some clients even plant the same species we used in the building in their vicinity, so when something needs to be repaired, they have easy access to materials,” the duo says, pointing out the sustainability aspect of their projects. They only use species that are available in the area of the construction to reduce carbon footprint from transportation.

To date, Sangay Architecture has worked on a number of projects mostly outside of Manila in places such as El Nido, where they built a lifestyle hub entirely out of bamboo with accents courtesy of the artisans from nearby communities. They’ve also put up Bambusa, a construction firm, to address the lack of contractors who are technically equipped with proper harvesting, treatment, and construction techniques and knowledge.

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WHEREABOUTS

GALLERY SPOTTING

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01 Look at You Now / May 23 to Jun. 19 Jessie Mondares, Arno Salvador, and Bayani Galera Space Encounters Gallery Unit 7D, Padilla Bldg., F. Ortigas Jr. Rd., Ortigas, Pasig Monday to Friday, 10 a.m. to 6 p.m.

03 ICAF: International Contemporary Art Fest / Jun. 6 to 13 Hideo Tanaka, Keiko Yokoyama, Nunzio Paci, Alessandro Sicioldr, Meghan Hildebrand, Noor Bahjat, Cristina Gamon, Imam Santoso, Roby Dwi Antono, Morgan Rosskopf, Emman Acasio, Aileen Lanuza, Vincent De Pio, Kiko Capile, Jone Sibugan Galerie Stephanie East Atrium, Shangri-La Plaza, Mandaluyong Monday to Thursday, 11 a.m. to 9 p.m. Friday, 11 a.m.to 10 p.m. Saturday, 10 a.m. to 10 p.m. Sunday, 10 a.m. to 9 p.m.

04 The Spectre of Comparison / May 23 to Jul. 20 Lani Maestro and Manuel Ocampo Museum of Contemporary Art and Design GF, Benilde School of Design and Arts Campus, Dominga St., Malate, Manila Tuesday to Saturday, 10 a.m. to 6 p.m. Sunday, 10 a.m. to 2 p.m.

02 PRINT[Ed]: The AAG Print Collection Revisited / May 14 to Sept. 15 Fernando Zobel, Manuel Rodriguez Sr., David Medalla, etc. Ateneo Art Gallery Areté, Ateneo de Manila University, Katipunan Ave., Quezon City Tuesday to Friday, 9 a.m. to 5 p.m. Sunday, 9 a.m. to 5 p.m.

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05 The Warhol Show / May 23 to Jun. 19 Farley Del Rosario, Allan Rommel Adi, and Mark Jeffrey Santos Space Encounters Gallery Unit 7D, Padilla Bldg., F. Ortigas Jr. Rd., Ortigas, Pasig Monday to Friday, 10 a.m. to 6 p.m.

PHOTOS BAYANI GALERA,ATENEO ART GALLERY, GALERIE STEPHANIE, MANUEL OCAMPO, SPACE ENCOUNTERS GALLERY

The north’s vibrant art scene in five shows

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McCormick FNF for Nolisoli Mag.indd 1

23/04/2019 12:04 PM MP 40:21

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McCormick FNF for Nolisoli Mag.indd 1