PROFESSIONAL
PORTFOLIO
NIKKI TABBERRAH
HELLO, THERE!
I'm Denise Monique Tabberrah and known as Nikki in my line of work, and within the industry. I'm an Integrated Marketing & Communications Professional with over 7 years of experience in the hospitality and leisure industry. I graduated with a degree in B.A. in Communication & Media Studies and have worked as a Communications Executive for a luxury hospitality brand. This year and moving forward, I look forward to becoming a virtual professional and support businesses and professionals alike to achieve their goals. My experience go beyond marketing and public relations as I've worked hard over the years to diversify my skillset and ensure that I deliver quality results in the most efficient way possible. In the succeeding pages of my portfolio, you will see a wide range of sample works from writing to project management which may be of great use for your business. You may click on the icons and images, and these should lead you to the actual material or video online. Happy browsing!
CONTENT Press Releases Newsletters Collateral Production Campaign Management Production Management Project Management & Execution Events Management Freelance Experience Entrepreneurship Background
HIGH STREET LOUNGE AT SHANGRI-LA AT THE FORT UNVEILS NEW CULINARY SPECIALTIES
Manila, Philippines– High Street Lounge at Shangri-La at the Fort recently launched its new menu celebrating fresh flavours fit for casual get-togethers, business meetings and leisurely lounging. The floor to ceiling glass windows lighting up the plush spacious seating makes of an inviting social space amid elegant setting at any time at any day. The new menu highlights its all-day breakfast starting the morning with the signature High Street Breakfast—a light and fluffy parmesan waffle with warm baked beans, sunny-side eggs, grilled tomato, and mushrooms, spruced up by choice savouries such as High Street Tapa, Smokehouse Tocino, Spiced Truffle Ham or Kesong Puti. Breakfast options include lighter varieties such as a Smoothie Bowl, Eggs and Toasts, and recent fan favourite, the Avocado Toast made from focaccia crisped to perfection slathered with rich avocado topped with poached eggs and nori crumble. A series of guilt-free delights are in offer with its range of soups and fresh salads. Among its recommended starters are the Mushroom and Black Truffle soup and Potato and Leek soup, best paired with a Super Grain salad powered by quinoa, barley, roasted pumpkin, curried granola and Greek yoghurt among others. Comfort food are at the helm of this newly launched roster of dishes, try the Toastie Club sandwich or the Orecchiette Pasta made delectable by Chorizo and pork ragout, smoked paprika and crushed almonds.
PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
Mid-day rendezvous are made more remarkable with signature Afternoon Tea sets designed by the hotel’s Executive Pastry Chef Anthony Collar, featuring a sumptuous selection of sweet and savoury bites enough to share. One may choose from Eastern or Western sets as it assures to appeal to a wide variety of palates—even incorporating Filipino “merienda” dishes for a local flair. Feel at home with confectionery masterpieces that sell like hot cakes. Bite into a soft aromatic Coffee Cake with cinnamon cream, raspberry and espresso caramel. Try other comforting desserts such as Chocolate Coupe, and Strawberries and Cream among others that may be perfectly paired with freshly brewed coffee or tea. In the evening, ease in with a signature cocktail or even an exquisite pre-dinner spirit on hand. The Negroni, one of the world’s most beloved aperitifs take center stage offering night-outers with five varieties of aperitifs: The Bagpiper, House Barrel Aged, Conte Camillo, Kingston Town and Giardino Italiano. High Street Lounge is open 6:00a.m. until 12m.n. from Sunday to Thursday, and 6:00a.m. until 1:00a.m. every Friday and Saturday. For enquiries and reservations, call (63 2) 820 088 or e-mail highstreetlounge@shangri-la.com. Visit https://www.highstreetlounge-fort.com/ and follow High Street Lounge on Facebook for more details.
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PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
THE JEWELS OF CANTON ROAD: CLASSIC AND NEW FLAVORS MEET FOR THE NEW DIM SUM MENU Manila, Philippines – Guests can look forward to a fresh line-up of Cantonese fare when they dine for lunch from 11:30 a.m. to 2:30 p.m. daily. With a focus on high quality and overall flavor experience, the menu philosophy is built on three of the major cuisines of China – Cantonese (Yue), Szechuan (Chuan) and Huaiyang, which represent the gastronomic profiles of Southern, Western and Eastern China, respectively. “The signature dishes are a blend of the restaurant’s well-loved delights and newly presented flavors, a mix of the bold and spicy flavors of Szechuan, the sweetness of Huiayang and the classic balance of Cantonese cuisine. Our menu is carefully curated and handpicked to ensure we take into consideration what our diners wish to enjoy,” says Chef Wang Wei Qing, Canton Road’s Executive Chinese Chef. Lunch service is from 11:30AM to 2:30PM while dinner service is from 6PM to 10:30PM daily. A la carte menus are available all day. Should guests wish to celebrate these flavors in a more private and intimate setting, they may opt to dine in any of the restaurant’s nine lavish private dining rooms. For reservations and inquiries, call (63 2) 820 0888 or email cantonroad@shangri-la.com.
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PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
REDISCOVER THE FLAVORS OF PERU AT SAMBA, MANILA
Manila, Philippines -- Shangri-La at the Fort, Manila's Peruvian restaurant, Samba reopened its doors to the public last 8 July 2020 for a la carte dining from 11 am to 9 pm daily. Located at the 8th level of Shangri-La at the Fort, Manila, Samba boasts of safe indoor and alfresco dine-in spaces allowing gourmands to indulge in authentic Peruvian cuisine and international selections. Guests are invited to dine in to dine out and rediscover the authentic flavors of Peru amid a breathtaking poolside venue. Cuzco-native Chef Carlo Huerta continues to delight diners with authentic fusion cooking at Samba. Chef Carlo brings over 500 years of immigration and enculturation of Spanish, African, Chinese, Japanese, and European complemented by the native culture into Samba's culinary repertoire. Find fresh and light staples inspired by the bountiful coasts of Peru such as Ceviche Limeno with Lapu Lapu, Shrimp, Octopus, Scallops, Calamari, Leche de Tigre, red onions, coriander sprouts, and cancha corn, and the Japanese inspired Tiradito de Salmon (sashimi-style Salmon, Lime Juice, Extra Virgin Olive Oil, Onion, Celery, Mushroom, and micro greens). Classic street food and snacks like Anticucho de Pulpo featuring sustainably sourced Octopus with panca pepper, roasted potatoes, cocoa sauce, and Pastel De Choclo, a Peruvian corn pie with beef tenderloin, aji panca, quail egg, and Zarza Criolla also make their way to the menu. Among its main course selections are, crowd-favorites such as Arroz con Mariscos coined as the "Peruvian Paella". This famous seafood rice dish with calamari, octopus, shrimps, scallops, white wine, paprika creole seasoning, parmesan cheese, and coral butter, and Aji de Gallina (Chicken breast, Aji Amarillo sauce, and Botija olives) represent the quintessential Peruvian comfort food with Spanish influences.
PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
The Lomo Saltado is one of the most emblematic and traditional Peruvian Criollo dishes presenting a beautiful fusion of Chinese and Peruvian cooking. The entree highlights stir-fried US prime beef tenderloin with tomatoes, onions, soy sauce, and Andean potatoes.
More than authentic Peruvian cuisine, a well-rounded dining experience can be expected at Samba with well-loved international favorites such as High Street Cafe's Curry Laksa and Raging Bull Chophouse and Bar's signature Darling Down Rib Eye Wagyu MS5 steak among many others. At Shangri-La at the Fort, Manila guests are assured of the highest standards of food safety and sanitation measures allowing diners to fully enjoy the Samba experience. Learn more about the hotel's safety protocols here. For inquiries and reservations, follow and message Samba, Manila on Facebook, and Instagram, or visit www.samba-fort.com.
ABOUT THE COCINERO Chef Carlo Huerta is a native of Cusco, Peru. He started working in the kitchen at the age of 16 and pursued his culinary education at Le Cordon Bleu Peru, where he perfected his cooking skills and techniques, always looking for new fusions and flavors. He spent several years of his career traveling through Latin America, where he researched more intensely on Peruvian ingredients and ancient recipes. In 2010, he became the executive chef at Vivaldi Restaurant, an esteemed fine-dining restaurant in Lima. Later on, he assumed the position of corporate executive chef at Embarcadero41, managing the kitchens of 15 restaurants in Peru, Ecuador, and the United States. Chef Carlo joined Shangri-La at the fort in 2016. With over 17 years of culinary experience, Chef Carlo brings the exciting and contemporary flavors of Peru to the discerning diners of Samba.
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PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
RAGING BULL CHOPHOUSE AND BAR OFFER EXPRESS LUNCH SETS
Manila, Philippines – Raging Bull Chophouse and Bar at Shangri-La at the Fort Manila, highlights its multi-course lunch sets available from 11:30a.m. to 2:30p.m. daily. Guests may indulge in a two or three-course set menu for a quick lunch out in the city. Sampling one of the featured weekly menus, guests may savor an array of light selections such as the Maryland Crab Cake, Signature Caesar Salad or creamy Cauliflower Soup. For the main course, each roster offers three to four entrees to choose from. Bite into a filling Minute Steak sandwich of quick seared Australian Striploin with Jack Cheese and crisp garden greens on toasted sourdough or Mushroom Risotto with Feta cheese crumbles and Arugula among others. Amp up with a juicy upgrade to a Cape Grim Grass-Fed Tasmanian steak served with thick-cut fries, mixed mushrooms and confit cherry tomato. Last but not the least, take a bite of the rich and velvety New York Cheesecake among other featured desserts to sweeten the deal. Visit Raging Bull Chophouse and Bar at 3/F of Shangri-La at the Fort Manila. For inquiries and reservations, call +632 820 0888 or e-mail ragingbullchophouse@shangri-la.com.
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PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
CANTON ROAD PRESENTS THE CONSTELLATION COLLECTION THIS 2019 MID-AUTUMN FESTIVAL
Manila, Philippines – Share the wonders of the stars and reconnect with family as Canton Road invites guests to partake of its sumptuous mooncake selection beginning July 28. Originally held as a tribute for the end of harvest season, the festival falls on the 15th day of the 8th lunar month, where the moon is at its brightest and fullest. The mooncake, its traditional delicacy, is a pastry deemed to be a sweet highlight to the already vibrant festivities. This year, Canton Road shoots for the moon and marries classic and contemporary flavors in its selection. Pineapple, White Lotus with Salted Egg Yolk, Red Bean and Pine Nuts, Mixed Nuts and Black Sesame round up the traditional portion, while the restaurant expands its repertoire of contemporary flavors. This includes Matcha, Ube Macapuno and Apple Cinnamon, the last one highly inspired by the property’s newest neighborhood bake shop Bake House which opened its doors this month. Prices for individual mooncakes starts at Php 388++ per piece. Canton Road also introduces the Stellar Snow Skin Collection, where guests can avail of the restaurant’s miniature snow skin sweets exclusively for this period. Take a bite into these soft, delicate and custardfilled delights, available in Mango, Salted Egg Yolk Cream and Ube Macapuno at Php 388++ per piece.
PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
Make the season extra special with the restaurant’s customizable mooncake hampers. Guests can mix and match their own hampers with goodies like Ming Cha Pu Er tea, Anakena red or white wine, flower dry mushrooms, Vegetarian XO Sauce, or cheese cashew nuts. Prices may vary depending on the content of the hampers. Drop by the mooncake counter located at the hotel lobby on Level 2 and gift family, friends and business colleagues with custom Shangri-La boxes starting July 28. The Square Box comes with four (4) regular-sized mooncakes and is priced at Php 2,888++, the Classic Rectangular Box comes with eight (8) miniature mooncakes and is priced at Php 3,088++, and the Deluxe 2-Layer Box comes with twelve (12) miniature mooncakes and is priced at Php 4,088++. Guests may also purchase individual mooncakes and pickup box and hamper orders at the counter too. Order until September 12, 2019 and pick-up your Mid-Autumn delights until September 13, 2019. For bulk orders of 10 boxes and above, a 7-day lead time is required. Special Offerings and Promotions Guests can enjoy 25% savings when they pre-order their mooncake boxes and hampers from July 28, 2019 until August 10, 2019, while Golden Circle members can avail of 10% savings on all mooncake boxes from July 28 to September 13, 2019. Both offers do not require a minimum order of boxes to be able to qualify for participation. For orders, reservations and further inquiries, please contact the restaurant at (63 2) 820 0888 or email cantonroad@shangri-la.com. Visit https://www.cantonroad-fort.comfor more details. ### Hong Kong-based Shangri-La Hotels and Resorts currently operates over 100 hotels with a room inventory of over 41,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in Australia, Bahrain, mainland China, Cambodia, Indonesia, Malaysia and Saudi Arabia. For more information, please visit www.shangri-la.com.
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PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
SHANGRI-LA’S BORACAY RESORT AND SPA, PHILIPPINES HOSTED 7TH LUXURY GOURMET WEEKEND IN PARADISE
Boracay Island, Philippines, –Shangri-La’s Boracay Resort& Spa in partnership with fine wine distributor, Bacchus International Inc. recently concluded this year’s run of their annual iconic three day gourmet affair, Reservations in Paradise, last March 24 to 26, 2017. The promise of this grand event was fulfilled as luxury experience seekers were delighted with exquisite food by featured chefs and wine pairings by well- loved wine houses at Shangri-La’s Boracay Resort and Spa. This splendid epicurean affair highlighted a series of cocktail events amidst the glorious sunsets of Boracay, dinner presentations at the resort’s outdoor venues, and a dainty Champagne Brunch at Alon Garden. For this year’s Reservations in Paradise, personalities from Manilas’s elite society, local and international media and loyal patrons tasted the fine dining creations of Guest Chef Olivier Pistre from Shangri-La Hotel, Kuala Lumpur who’ve worked with various Michelin starred restaurant over the span of twenty years, and Shangri-La’s Boracay Resort and Spa’s very own Chef Omar Ugoletti and culinary team. Likewise, these culinary masterpieces were paired with glasses of wines from Maison Louis Jadot, Château de Beaucastel, Billecart-Salmon and La Manufacture Vins Fin. A dreamy and picturesque banquet welcomed everyone for the first night’s dinner. The presentation started with an introduction of Chef Olivier where he shared the story of his childhood, career, and his inspiration for the menu that he created.
PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
“First of all, I thought about the taste of the wines and then after I worked with my memory makers--my specialties. So when I started making the menu, I ought to give them (the guests) emotions, and then they will remember (the experience).” Chef Olivier shares.
The night was made memorable with an ambrosial five-course dinner featuring traditional French cookery paired with the wines from Maison Louis Jadot. The gastronomic feast started with a delicate serving of Caviar served with Potato Ice Cream and Bacon Powder complemented with a glass of Chablis Fourchaume 1er Cru, 2014. Followed by a dish close to the heart of Chef Olivier, Foies Gras de Canard Confit with Cacao, Beetroot and Apple Declinasion paired with Beaune Greves Clos Blanc 1er Cru, 2013. The much raved about course featured Seared Scallops with Lardo Colonata, Langoustine, Sea Urchin, Pickleweed, Liquorice and White Chocolate Shellfish sauce served along with Chambolle Musigny, 2011. The filling main course of Wood-grilled and Cohiba-smoked Australian Wagyu Rib Eye was enhanced with Oyster and Clam Emulsion, Crispy Caper Berries and Seaweed Ciabattaand paired with Maison Louis Jadot’s Beaune Clos des Ursules 1er Cru, Monopole, 2008. Chef Olivier ended his repertoire of flavors with Fourme d’ambert with Iberico Ham, Honey Gel, Roasted Walnut and Dry Fruit and Nut Breadtopped off with a serving of Clos Vougeot Grand Cru, 2007.
PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
The following day, Saturday, started with a dainty Champagne Brunch featuring freeflowing Billecart-Salmon and Le Manufacture Vins Fins wines. Guests were able to enjoy the great outdoors at Alon Garden along with a wide spread of fresh breakfast and midday selections available at the interactive buffet stations. In the afternoon, guests’ were able to enjoy the resort’s leisure offerings such as the Snorkeling Safari, Garden Yoga, and relaxing treatments at CHI, The Spa. Everyone gathered in the evening for sunset cocktails at the Lobby Lounge followed by a soulful dinner inspired by colors prepared by Chef Omar Ugoletti at the Banyugan Beach featuring the fine wines of Château de Beaucastel and being serenaded by the relaxing repertoire of talented individual musicians, Heloise Ng, Alvin Cornista and Josh Tulagan.
This three-day affair gained praises despite its more intimate and focused approach. “(This year’s event showcased a) very high level of cuisine, I think we are moving in the right direction as Reservations in Paradise go on year after year. Now we are focusing more and more on great food and wine.” Says co-founder of Bacchus International, Alex Lichaytoo. The event Reservations in Paradise was conceptualized and carried out by the resort’s very own team of dedicated hospitality professionals. Shangri-La’s Boracay Resort and Spa is the only international deluxe resort destination in the Philippines that offers distinctly unique and creative event spaces where innovative and unconventional concepts can be accomplished to fulfill client’s desired bespoke event. The resort is ideal for a wide range of celebrations given its location, world-class amenities, facilities and services. Shangri-La Boracay has fast become the preferred choice of sophisticated clients who wish to experience their most memorable events in a resort setting.
PRESS RELEASE
SHANGRI-LA HOTELS & RESORTS INC | LIFESTYLE.
KEEPING TEAMS ENGAGED, CONNECTED & UP TO SPEED During the 6-month rehabilitation of the beautiful island of Boracay, Philippines, resort colleagues were divided into three teams where a number remained on ground at the resort, others deployed for reassignment in Manila or secondment in other hotel properties in the Philippines and around Asia. Despite the distance, the goal was to keep everyone connected and engaged throughout through various internal communication initiatives and one of which is the development of VTS Times. VTS Times or Voyage to Success newsletters were monthly e-newsletters developed to keep all colleagues updated about property improvements, contributions to the local community and personal learnings of esteemed colleagues from all sectors.
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COPYWRITING
SHANGRI-LA HOTELS & RESORTS INC | INTERNAL E-NEWSLETTERS
COLLATERAL PRODUCTION End-to-end management of collateral production from planning, copywriting, layout planning and turnover. Materials include digital newsletter on travel, offers, menus, labels and fliers among many others.
Printed Menu: Jewels of Canton Road
MICE Destination Guide
Disposable Restaurant Placemat Menu | 2020
THE ACACIA LIFE Anniversary Brochure
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COLLATERAL PRODUCTION
NEWSLETTER | BROCHURE | MENU DEVELOPMENT
E-MAIL MARKETING
Creation of e-mail marketing calendar, copywriting, creation of landing pages and set-up of campaign via the hotel marketing engagement platform system. Campaigns handled range from seasonal to tactical promotions.
DIGITAL MARKETING
SHANGRI-LA HOTELS & RESORTS | EMAIL MARKETING.
PAID SOCIAL MEDIA CAMPAIGNS
In collaboration with the digital marketing team, I help plan and recommend social media ad budgets, parameters and create content to effectively advertise promotions and information to the desired target market. With basic knowledge on implementing Facebook ads, I create ad content in multiple formats and ensure that material convey the right messaging and encourage desired action from its audience.
Mobile Instant Experience Ad creation
Facebook Carousel Ad
Single Image Facebook Ad
DIGITAL MARKETING
SHANGRI-LA HOTELS & RESORTS | PAID SOCIAL MEDIA MARKETING.
#SHANGRILABORAX
Shangri-La's Boracay Resort & Spa's 10th year anniversary | 2019 Managed project timelines and contributed to the execution of internal and external marketing and communication activations including but not limited to managing production timelines, liaising with inhouse and third party teams on collateral production, video production, event implementation support, social media campaign, public relations support, and merchandising among others.
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SAMBA'S RE-OPENING SOCIAL MEDIA CAMPAIGN Shangri-La at the Fort, Manila's Peruvian restaurant re-opens dine-in services amid the pandemic.
SAFE DINING VIDEO PRODUCTION DYNAMIC SOCIAL MEDIA POSTS
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ENGAGEMENT BOOSTER: GAMIFICATION
CAMPAIGN MANAGEMENT
SHANGRI-LA HOTELS & RESORTS INC |BRAND BUILDING & F&B MARKETING
ASPECT FILM & VIDEO UK| 2018
LUXURY RESORT BRAND VIDEO
MARKUS GORTZ PHOTOGRAPHY & VRX STUDIOS CANADA| 2017/2018
LIFESTYLE PHOTOSHOOTS
BORDOY PHOTOGRAPHY| 2018
ISLAND RE-OPENING VIDEO
TRAVEL + LEISURE Southeast Asia
BORACAY FEATURE
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PRODUCTION MANAGEMENT
SHANGRI-LA HOTELS & RESORTS INC |PHOTO & VIDEO SHOOTS
PUBLISHING
AT HOME WITH SHANGRI-LA COOK BOOK
Managed and co-produced the creation of Shangri-La at the Fort Manila's first published coffee table cookbook entitled "At Home with Shangri-La at the Fort, Manila: Recipes and Tips from Our Home to Yours". This hardcover book was made to inspire modern homemakers to create deliciously easy bites and cocktails in the comfort of their own homes. The book contains over 50 inspired recipes from all the nine restaurant and bars of the luxury complex, plus tips on how to entertain at home the Shangri-La way. In collaboration with all of the in-house chefs and a third-party publishing team, I managed the project from contracting stage, planning, content production, food and beverage testing, photography up until completion and delivery from Singapore where the book was printed.
PROJECT MANAGEMENT
SHANGRI-LA HOTELS & RESORTS INC |BRAND BUILDING- PUBLISHED BOOK
FESTIVE HOLIDAY LAUNCH 2019
WHERE THE HOLIDAYS COME ALIVE Managed the on-ground production planning and execution of Shangri-La at the Fort, Manila's tree lighting ceremony. Coordinated arrangements with internal and external stakeholders such as CSR partners such as WWF, Paete wood carvers, theater group and other suppliers to ensure a successful event launch.
SEASONAL
GENERAL EVENTS
Experienced in staging events of smaller and bigger scale including a 400-person seasonal leisure event, concerts, actual and virtual media launches and pocket corporate events. Co-managed event planning, on-ground preparations such as supplier hunting, banquet preparation, rehearsals, trade marketing preps, ticket sales to social media marketing, media relations, advertising and over-all event execution.
EVENTS MANAGEMENT
SHANGRI-LA HOTELS & RESORTS INC & ACACIA HOTEL MANILA |PROPERTY EVENTS & ACTIVATIONS
FREELANCE EXPERIENCE
OPERATION & ONLINE CUSTOMER SUPPORT
Supported the local lifestyle brand as a nonvoice customer support via chat and e-mail. Addresses inquiries, processing orders and tagging payments on Shopify, I had the opportunity to further hone my customer service skills in the e-commerce industry.
Created my own lifestyle brand, Life by CASA. Life by CASA is a home decor trading business that carry woven decor and selfcare essentials such as pure and ecofriendly soy candles. The brand highlights the ingenuity of Filipino craftmanship and supports fellow entrepreneurs through its products. Follow @lifebycasa on Facebook & Instagram or email hello@lifebycasa.com to learn more. Available on
FREELANCE & ENTREPRENEURSHIP EXPERIENCE EIKA SWIMWEAR & LIFE BY CASA
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ARE YOU READY? Let's get the ball rollin'!
LET'S CONNECT tabberrah.denisemonique@gmail.com nikkitabberrah@gmail.com WhatsApp: +63 939 9053407 Linked In: https://www.linkedin.com/in/nikkitabberrah/