RAISE A CUP These coffee entrepreneurs just might make our little

Y O U R G U I D E T O T H E H O M E O F P A S S I O N AT E M I N D S
06 14
ISSUE NO. 6
VO L U M E 4
THE CONNECTED
CITY Emergency digits
and an easier commute
TAN MAN Get mature but
casual with brown leather.
BRIGHTER DAYS
Fashion, music, and a neon
party light up BGC
RAISE A CUP These coffee entrepreneurs just might make our little corner of the globe
part of the new wave of best coffee exporters in the world.
HOUSEWARMING
Presents for your favorite
newlywed couples
TAKE UP ARMS
Fight safely with this ancient
art of combat.
EARTHLY DELIGHTS Discover the carnivorous and the
wholehearted epicurean in the menus of Wolf & Fox Gastropub
and Vyne Tapas Bar & Restaurant.
SUNLIFE SPREAD AD
SUNLIFE SPREAD AD
CONTENTS
BUZZ
A radar for the
district’s latest
WE,
PATRIOTS
A Creative Director, a restaurant
owner, and a PR & Marketing
Director talk about their work in
BGC.
32nd STREET
RAISE A CUP, p. 17
These coffee entrepreneurs just
might make our little corner of
the globe part of the new wave of
best coffee exporters in the world.
31st STREET
29th STREET
HOUSEWARMING, p. 24
Presents for your favorite
newlywed couples.
CALENDAR
RUNNR Club
Bonifacio High Street
Wednesdays until July 16
Free screening of National Geographic's
COSMOS Episode 13
June 14
MILO-APEX Running Clinic
Bonifacio High Street
Tuesdays, Thursdays, and Saturdays
until July 26
Awesome Astronomy with Mind Mover
Pecier Decierdo
June 14, 21, 28
Fathers' Day
June 15
THE MIND MUSEUM EVENTS
Tinker Tots for ages 4-9 yrs old
June 14
The Apocalypse Project: Imagined Futures
Special Exhibition in collaboration with
artist/scientist Catherine Young
Ongoing
EXTENDED: Super Science Treat
All-day pass at only P450. Avail of Weekday
Special: ₱900 for a group of 3 when you visit
Tuesday - Friday
For more info, email
[email protected]
or call 9096463
WANT YOUR EVENT TO BE INCLUDED IN
THE BGC CALENDAR?
Simply email [email protected]
with details of the event, location, and date,
and we'll include it in the upcoming issues!
*To ensure your event will be included in the list,
please email us at least a month in advance.
02
THE MIND
MUSEUM
28th STREET
Ayala Malls Style Origins
Bonifacio High Street
June 14-15
2/F Bonifacio Technology Center
31st Street cor. 2nd Avenue Bonifacio
Global City, Taguig City
30th STREET
3th AVENUE
NANTE SANTAMARIA
EDITOR AT LARGE
COLUMNS, p. 16
R
I
Z
AL
DRI
VE
It is in simultaneous celebrations of our national independence, fathers’
day, and the wedding month that we present this June issue of the new
Soul BGC.
Through the wonders of the old and forgotten art of Pekiti Tirsia Kali
(PTK) and the drive to push Philippines back on the world’s best coffee
map through Kuppa Roastery & Café do we petition for a renewed
sense of national pride. By visiting Vyne Tapas Bar & Restaurant, we are
reconciled with our Hispanic culture now free to explore the exciting
territories of world cuisine.
It must be noted, too, that Kuppa was specifically born out of a father’s
love for coffee, to whom now this third wave coffee shop’s bestselling
cup is named after. It is in celebrating many of our dads’ love for action
movies also that we remember PTK, which was actually part of the
martial arts training of the legend that is Bruce Lee and used in the heartracing Bourne series as well as the hypermasculine stunt that is 300. In
Wolf & Fox Gastropub, we are reminded of our dads’ common love for
meat, strongly associated with the long-held tradition of men hunting
animals for their brood. In our fashion pages, we present different ways to
incorporate brown leather accents into your wardrobe, visibly more casual
and capable of lending itself to fathers as well as young bachelors of such
gentlemanly taste.
In our shopping list, you will see some recommended wedding gifts
chosen out of sheer love for the beauty of industrial design, penchant for
the idiosyncratic, and at the same time, an appreciation for utility.
Already our dead heroes have fought, but our current-day ones still
have their own battles to win. This fact does make us patriotic, not only
to our lupang hinirang but also, literally, to our fathers, even the new ones
barely building their homes. Read ahead and see; now you live in a city
that gives you more freedom and life than ever.
FOOD
A full serving
of new flavors
CULTURE
For your individual
refinement
GOT SOMETHING
ON YOUR MIND?
Let us know your
thoughts and e-mail us at
[email protected].
We would love to hear from you!
COLUMNS
Take it from
the locals
COVER
The people who
shape this city
BRIGHTER DAYS,
p. 32
THE CONNECTED CITY, p. 4
TURF
BGC
Fashion, music, and a
neon party light up BGC.
HAPPENINGS
Recounting the
most vibrant events
FASHION
Style adventures
for your wardrobe
SHOPPING
A guided trip
to the store shelves
Emergency digits and an easier commute
32nd STREET
TAKE UP ARMS, p. 6
TRACK
30th
Pekiti Tirsia Kali Global
City beats new life into an
indigenous art of fighting.
SERENDRA
11th AVENUE
THE ANIMAL KINGDOM
COME, p. 14
WINE & DINE, p. 10
While salty traditional tapas were served
to induce thirst, Vyne's freestyle versions
are offered to fill you with mouthfuls of
taste from world cuisine.
Find the beast within at Wolf &
Fox Gastropub.
TERRA
28th
THE FORT
ENTERTAINMENT
COMPLEX
TAN MAN, p. 26
Get mature but casual
with brown leather.
EDITORIAL STAFF
EXECUTIVE
SALES
GROUP PUBLISHER
BEA LEDESMA
BOARD CHAIRPERSON
ALEXANDRA PRIETO-ROMUALDEZ
EDITOR AT LARGE
NANTE SANTAMARIA
FINANCE ADVISOR & TREASURER
J. FERDINAND DE LUZURIAGA
BRAND AND COMMUNITY EDITOR
DIANNE PINEDA
LEGAL ADVISOR
ATTY. RUDYARD ARBOLADO
SALES DIRECTOR
MA. KATRINA MAE GARCIA-DALUSONG
KEY ACCOUNT SPECIALIST
ANGELITA TAN-IBAÑEZ
SENIOR ACCOUNT EXECUTIVES
RAM DANIEL TAN, NANETTE BONIFACIO
MANAGING EDITOR
ERIC NICOLE SALTA
HR STRATEGY HEAD
RAYMUND SOBERANO
CREATIVE DIRECTOR
NIÑA MUALLAM
VP / CHIEF STRATEGY OFFICER
IMELDA ALCANTARA
GRAPHIC ARTIST
CESS RODRIGUEZ
SVP AND GROUP SALES HEAD (INQUIRER
GROUP OF COMPANIES)
FELIPE OLARTE
EDITORIAL ASSISTANT
JAMES GO
CONTRIBUTING WRITERS
NANTE SANTAMARIA, ERIC NICOLE SALTA,
JULES CABIGON, NIÑA DEFENSOR,
LEXANDRA CONFIADO
CONTRIBUTING PHOTOGRAPHERS
GABBY CANTERO, RONAN CAPILI,
IAN CASTAÑARES, CRU CAMARA
McKINLEY PARKWAY
BONIFACIO
HIGH STREET
9th AVENUE
7th AVENUE
5th AVENUE
CINEMAS
GET WIRED!
ACCOUNT EXECUTIVES
ABIGAIL GINAGA, ANDIE ZUÑIGA,
SARAH CABALATUNGAN
SALES SUPPORT ASSISTANTS
RECHELLE ENDOZO, KAREN ALIASAS
PRODUCTION
PRODUCTION MANAGER
NOEL CABIE
PRODUCTION ASSISTANT
MARICEL GAVINO
FINAL ART SUPERVISOR
DENNIS CRUZ
FINAL ART ASSISTANT
JR LAROSA
Facebook: bonifacioglobalcityph
Instagram: @bonifacioglobalcity
Twitter: @exploreBGC
For security, medical, & safety
emergencies like stuck elevator,
fire, car/motor accidents, health
collapse, injury, etc.
0917-844-HELP (4357)
The Bonifacio Estate Services
Corporation (BESC) welcomes feedback
from the BGC community. You may call
BESC through:
TRUNK LINE + (632) 816-2372
COMMUNICATION CENTER 24/7 EXT. 2222
(63) 917-592-3739
LOBBY RECEPTION 24/7 EXT. 2000
LIFELINE EMERGENCY AMBULANCE
(63) 935-119-4041
03
BUZZ
ILLUSTRATION: VALERIE ONG
THE CONNECTED
CITY
Tap BGC
Here is one more
reason to make
exploring BGC more
fun and convenient.
Tap BGC, the automated
fare collection system, is now
going full steam ahead to allow
residents and commuters a
hassle-free way of experiencing
the city. No more paying in spare
change at the BGC buses. Just tap
your card each time you board
and the farebox will automatically
deduct from your credits. Tap
BGC cards are available for
purchase and reloads at Market!
Market! BGC Bus Ticket Booth
(7am–9pm daily), The Mind
Museum Ticket Booth (9am–
5pm, Tue-Sun), and Bonifacio
Transport Corporation Office
(9am-5pm, weekdays)
04
BGC 844-HELP
Getting out of sticky
situations got a little
easier with Bonifacio
Global City’s dedicated
emergency help hotline,
844-HELP (4357). Created
specifically to address various
kinds of emergencies, the
hotline connects BGC residents
to security, medical, and
safety emergency services for
immediate assistance. Whether
stranded in an elevator,
involved in a traffic accident,
in need of immediate health
attention, or calling for help
from life-threatening situations,
BGC personnel will respond
straightaway to assist.
MUJI
CULTURE
01
WEAPONS USED RANGE FROM
SINGLE AND DOUBLE STICKS, ESPADA
Y DAGA, SINGLE AND DOUBLE KNIVES,
AND SPEARS
01
TAKE UP
ARMS
Pekiti Tirsia Kali Global City beats new life into an
indigenous art of fighting.
WRITER ERIC NICOLE SALTA
PHOTOGRAPHER IAN CASTAÑARES
06
Wander down the
fitness-focused park
Track 30th, a few
steps off Bonifacio
High Street, on a Saturday night,
and you’d probably catch Guro
Christophe Verdot teaching a
group of martial arts devotees
a fighting style that has earned
bragging rights across the Pacific.
But while the fearsome
Filipino martial art of Pekiti
Tirsia Kali (PTK) has kicked
serious butt in the massively
popular Bourne film series and
2007’s testosterone-fueled 300,
this homegrown blade-based
fighting style remains largely
unnoticed by many Filipinos.
Verdot, despite being French,
looks to change PTK’s legacy and
bring back a sense of pride
to Filipinos.
“My objective is to build a
serious school and develop good
students and instructors for the
future,” says Verdot, who trained
under the tutelage of Tuhon
(highest rank possible after
the sole grandmaster) Rommel
Tortal, nephew of PTK’s current
guardian and grandmaster Leo
Tortal Gaje, Jr. “If I ever go back
to live in France, I would be able
to leave the school to one of my
local students.”
Not that he is keen on
leaving anytime soon, though.
In fact, Verdot is resolved on
sharing his passion to a wider
audience. He explains that PTK
is utilized in law enforcement
and the military but stresses that
individuals with an affinity for
martial arts could benefit from
this kind of training. Just ask
doting mother-of-two January
Bodlovic, 38, whose pretty face
belies the dexterity of her strikes
and swordsmanship skills. “For
me, it’s the pride of practicing
your own martial arts more than
anything. It has everything you
ever need to protect yourself and
your loved ones.”
Part and parcel of what
makes PTK an optimal choice
is that it can be translated into
self-defense. “PTK is a bladeoriented system. We train
with sticks, but 90% of our
techniques are executed with a
blade in mind,” Verdot clarifies.
Hardly a simple study in
swinging sticks and wielding
knives, PTK highlights pace,
power, and precision in graceful
close quarters movements
ALVEO
combined with exceptional
footwork to defend yourself
from would-be attackers or
even to simply get physically fit.
“These moves are first simulated
with sticks to represent bladed
weapons, which can then be
translated to knives and even
bare hands,” says assistant
teacher or lakan guro Jan Dizon.
“The great thing about PTK
is that it simplifies complex
techniques into concepts that
can be applied to any weapon
and combat situation.”
PTK Global City’s boot camp
involves total immersion in the
complete curriculum, weapons,
current subsystems, and a focus
on classical Pekiti Tirsia to whip
dedicated students in tip top
shape. And instead of populating
the club, which would draw
more attention to PTK, Verdot
would much rather focus on
quality than quantity—letting
their high training standards
weed out slackers from stalwarts.
“I’d rather have ten serious
students than thirty who don’t
take it seriously. It’s not about
the number. We want quality
and take our time to cultivate
any dedicated person.”
Barely in its second year since
its formation, PTK Global
City has already been making
impressive swings and giving this
art of combat an overarching
sense of cultural importance.
That a French national leads the
advocacy of this art to the bigger
community is a testament to its
global appeal—more than enough
reason for Filipinos to take a
second look. If you happen to
pass by the park and find stickswinging students, pay attention;
it’s history flexing its muscles for
a new breed of masters.
01
FRANCIS GASGONIA HAS ONLY
BEEN PRACTICING PTK FOR LESS THAN
A YEAR BUT IS ALREADY A SENIOR
STUDENT
02-05 ASISTANT TEACHER OR LAKAN
GURO JAN DIZON AND JANUARY
BODLOVIC DEMONSTRATE KNIFE
TAPPING
01
02
08
03
04
05
PEKITI TIRSIA KALI GLOBAL CITY HEADQUARTERS IS LOCATED AT THE TRION TOWERS, 8TH AVENUE COR. MCKINLEY PARKWAY, TAGUIG CITY | [email protected] | PEKITI-GLOBAL-CITY.COM
CULTURE
HERBALIFE
FOOD
01
WINE
& DINE
01
While salty traditional tapas were served to induce thirst,
Vyne’s freestyle tapas are offered to fill you with mouthfuls
of taste from world cuisine.
WRITER NANTE SANTAMARIA
PHOTOGRAPHER CRU CAMARA
You may have
encountered tapas
in the tradition that
Anthony Bourdain
experienced it in Granada,
Spain, but even in our relatively
Hispanized side of the world, these
appetizer plates remain largely, as
in Bourdain’s CNN documentary
show, Parts Unknown. However,
right at the waist of the gorgeous
W Global Center is Vyne; in the
same spirit as its cosmopolitan
sister venues Hyve and Skye, they
serve tapas the freestyle way.
Tapas, in itself, has always
been served freestyle. As dictated
by its region of origin’s produce,
the kind of tapas concept a bar
may have, or as in the case of
traditional tapas, which are served
free, according to what drink one
orders. It can be as simple as a
plate of cheese, or sardines and
tomato on toast, and it can be as
slightly indulgent as baby lamb
chops, but in Vyne’s definition of
freestyle, they are served in the
10
various exciting ways of world
cuisine, always a little bit haute,
and hence come at a price.
In Vyne, tapas aren’t tapas
because you need it to cover
your drink against fruit flies (as
its literal meaning, “to cover”,
denotes). While strewn with
graffiti-inspired murals on its
interior walls, its wooden seats and
bright chandeliers provide a sweet
contrast that cuts it just above the
streets. This bar’s terrace, filled
with modern lounge seating in
purple, opens up to its own bright
slice of the rising BGC cityscape.
As early as a still bright
afternoon, its international
clientele begin to walk in; that
is a little more Spanish than
intended. It does, while it also
offers a formidable dining menu,
lend to being a great venue for
pre-dinner drinks, just what tapas
were intended for. But while the
original extra savory tapas of ham
and chorizo were probably served
to induce thirst, Vyne’s Chef
02
FBDC
FOOD
Previous Page
01
BOWLS OF EGG WASH AND
SESAME SEEDS, BOTH FOR BEEF
WELLINGTON SLIDERS
02
THESE CHANDELIERS PROVIDE
CONTRAST TO THE GRAFFITI MURALLADEN WALLS
This Page
01
ASIAN-INSPIRED SAUCE POURED
OVER CHICKEN KARAAGE
02
GROUND CHUCK WRAPPED IN
PUFF PASTRY, BRUSHED WITH
EGG WASH
03
CHICKEN IN THE KAARAGE’S WET
COATING, WHICH MAKES IT CRISPY
04
BEEF WELLINGTON SLIDERS
PLATED WITH ARUGULA, WHITE SAUCE,
KETCHUP, AND MUSTARD
01
03
02
Previous Page
01
“RADIANT” INFUSED WATER
BY SLICE
02
CHOICE BAR SELECTIONS
AT ROCKET ROOM/STELLA
03
GINGER LEMONADE BY ROCKET
ROOM
This Page
04
WALL DECOR DETAIL AT SLICE
05
BERRY AND BANNA SMOOTHIE AND
GINGER LEMONADE BY ROCKET ROOM
06
LYCHEE TAHO SHAKE BY SLICE
12
04
VYNE IS LOCATED AT 8F W GLOBAL CENTER, 9TH AVE. COR. 30TH ST. BONIFACIO GLOBAL CITY, TAGUIG CITY | 0917-553-0197 | FACEBOOK.COM/VYNEMANILA
Jerome Orpiano opts to serve
balanced flavors traipsing along
Korean, English, Thai, and Indian
cuisine, among others.
Take, for example, his scallops
that are seasoned with Madras
curry and kosher salt before being
seared and topped with sambalmayo and then mango bits in
nuoc cham (Thai fish sauce, sugar,
cilantro, red onion, and sesame oil)
only to be served on top of housemade rounds of pita bread. And
then there are his Beef Wellington
Sliders, prepared from ground
chuck before being wrapped and
baked in puff pastry. Orpiano also
turns Japanese chāshū, as most
are now familiar with through its
ubiquity as ramen topping, into
a sandwich meat packed between
fried mantou buns and bedded with
a quail egg, sunny side up.
After his seven years of cooking
the modern way, as chef de
partie of The Goose Station and
then as part of the research and
development team for the avantgarde-inclined Epicurean Lab,
Orpiano brings his fine sauces and
sous vide short plates to the tables
of Vyne and hopes to take things
even further, three months off
their formal opening.
As per tradition, one eats tapas
while standing up, but while the
original tapas may have been used
to disguise the taste of vapid wine,
in Vyne, they are used to elevate
the taste of an excellent global bar
selection. It was once said that
King Alfonso X of Castile got
better from sickness by drinking
wine and small dishes in between
and, because of that, he allowed
the taverns to serve wine only if
accompanied by tapas. Thanks to
this royal decree, we are compelled
to take our sips in Vyne only if we
had delicious bites in between.
CREAMSILK
FOOD
THE ANIMAL
KINGDOM COME
Find the beast within at Wolf & Fox Gastropub.
WRITER ERIC NICOLE SALTA
PHOTOGRAPHER IAN CASTAÑARES
01
14
WOLF & FOX GASTROPUB IS LOCATED AT TWO PARKADE BUILDING, 30TH ST. COR. 7TH ST. BONIFACIO GLOBAL CITY, TAGUIG CITY | 856-1354
Straddling two distinct
personas is second
nature to Wolf & Fox,
the latest in the slew of
gastropubs that seem to have taken
the metro by storm. While hardly
a case of an identity crisis or a
dichotomy struggle, Wolf & Fox’s
goth-glam split personality lends
an uncanny appeal that is both
unique and intriguing.
In the words of hands-on owner
Ricky Laudico, it doesn’t get more
grotesque and fantastical. “I think
it’s a compliment when people
say Wolf & Fox is creepy,” he says
with a gleam in his eye. “If it were
a movie, then it would be a Tim
Burton movie.”
It’s easy to get caught up in the
whirlwind Wolf & Fox summons
what with the space promising
an overall sensory experience—
and it’s hard not to take it all in.
Laudico and his creative cohorts
have transformed the classic
gastropub format into a watering
hole that’s both gritty and chic,
a place where left brains and
artistic minds converge to create
a pulsating crucible lifted from
a dark Disney fairytale with an
inflected yet unmistakable take on
pub cuisine and experience.
Heavy on squid ink black,
saturated accents, and black
cherry wood stains, the two-story
space gives the impression of a
chic huntsman's cabin—only
that the wolves and foxes do
the hunting. And then there are
the old Victorian animal head
portraits hung on every paneled
wall that reinforces Wolf & Fox’s
Narnia-meets-Grimms aesthetic.
Yet despite the creepy details,
BGC wolves and foxes flock here
to sink their teeth into flavorsome
gastronomic grub.
“I see wolves as the tycoons, the
industrialists, the businessmen
while the foxes are the artistic,
creative types,” Laudico observes.
“Even with the way they dress. The
Wolf is dressed in a grey flannel
suit; he’s very serious, knows what
he wants, and always gets his usual.
When it comes to drinks, he likes
single malts and scotch. The Fox
would wear colorful suits with a
nice pocket square and would try
the concoctions.”
That roleplaying is more evident
on the menu, which is equal
parts carnal and organic. Take the
Wolf ’s menu that features startfrom-scratch doughs and flown-in
meats such as the dry-aged US
Angus Rib Eye; there are gourmet
build-your-own-burgers, steak
sandwiches, all-meat flatbreads,
and hearty pastas to fill up even
the most voracious appetites.
The Mini Brioche Burgers, four
mouthfuls of meaty goodness
and a crisp serving of homemade
potato chips, pack a flavor-loaded
punch even Richard Branson,
whom the wolf diet is inspired by,
would be delighted to finish off
every morsel with a single-malt
whiskey at hand.
The Fox diet, however, forays
into what he calls farm-to-table
cuisine. “When I say farm cuisine,
these are chicken, egg, and sausage
dishes, anything that the fox
would steal from a farm.”
From the yummy Wild
Berkshire Pork and the hefty
Full English Breakfast (the baked
beans and earthy mushrooms are
divine) to the gorgeously plated,
zesty Beer-Brined Mussels and
a selection of sandwiches (fish,
pastrami, hotdog), the foxy side
of the menu caters to milder
palates—a far cry from the wolf ’s
more carnivorous offerings—but
never underwhelmed in taste.
For all its bold character
development, however, Wolf
& Fox is ultimately a space to
unwind over good food and
drinks—whatever animal one
identifies with. “I want this to be
the neighborhood gastropub,"
Laudico says. "It’s for people who
want to catch up with friends.
You have your favorite drink, your
favorite food, and you have your
corner. That’s the kind of pub we
want to provide.”
02
01
INTERIOR IS HEAVY ON SQUID
INK BLACK AND DARK CHERRY WOOD
STAINS
02
FULL ENGLISH BREAKFAST
03
OWNER RICKY LAUDICO
04
MINI BRIOCHE BURGERS
03
04
15
COLUMNS
Sometimes, young creatives make
the mistake of watching movies
like How to Lose aGuy in 10 Days
or television series like The Crazy
Ones, and they paint this picture
of 24/7 glamor and fun in their
heads. But advertising can be
hectic, and it has its fair share of
tears and hair-pulling moments.
Young agency creatives have to just
take a more realistic perspective
when starting out: you will get
rejected, you will go back to the
drawing board, and you will be
frustrated. If you’re in this for
the love of the job, one successful
campaign will more than make up
for the other 20 ideas you had to
throw away.
Movent is like high school: a
mix of geeks and hipsters with a
handful of Type A personalities
thrown into the mix. If you visit
our pantry during lunch, though,
everyone sits with anyone. We
keep things casual. We like to blur
the lines between departments,
and people don’t even know
they’re doing it, which keeps
everyone on edge and constantly
challenged. Even our office is
laid out in a way that encourages
a free flow of people; there are
no cubicles, so you can see one
another, and there are huge
windows for when you just
need to stare into nothing while
looking for that elusive idea.
Our company slogan is
“Always moving, always
evolving, always progressing”,
and our move to BGC was
a catalyst for us to live up to
that. At first, there was a lot of
resistance regarding our move.
Eventually, though, the wide
streets, greenery, and the general
vibe of the area overshadowed
the initial complaints. When we
moved, we created an internal
and external campaign to
announce it. That’s how excited
we were. New environments
always boost morale and
creativity, and I think we’re
moving towards that direction.
JULES CABIGON
CREATIVE DIRECTOR, MOVENT
REALITY BITES
WALKING
THE TALK
My first pair of Dr. Martens was
the Mary Jane, which I had back
in preschool. My parents have
always liked the brand because of its
durability. It saved them from having
to purchase a new pair of school
shoes every year since it lasted for
years.
However, I think the moment
I became a true fan of the brand
was when I got my pair of 1460s
and added oomph to my sense of
individuality by making it part
of my lifestyle. Since I am always
on-the-go, I wear my docs because
they do not tire me like other shoes
do, and its statement as a product
is not tiring, too; it’s timeless.
Because the brand has been around
for more than 50 years, it is one of
those brands that will always be in
demand.
Being a fan of Dr. Martens
definitely makes it easier to
talk about the products of the
brand, and you can’t help but be
enthusiastic about the marketing
16
campaigns because they’re so
relatable, so real. But Dr. Martens
isn’t only about the products
anymore. Over the years, the
brand has trailblazed into different
lifestyles. Its involvement in music
is very crucial; so are the other
personalities that it has built on
its own through different genres
and cultures. Who wouldn’t want
to be involved with a brand that
embraces not only music but
every single thing that makes you
a unique person, that encourages
what we all individually stand for
and believe in?
NIÑA DEFENSOR
PR & MARKETING DIRECTOR,
DR. MARTENS
Anyone who’s ever lived or traveled
in the US, Mexico, and other
countries whose people are familiar
with the taste of Mexican food
actually miss it like I do. It feels
like home when you eat at Órale! I
actually grew up in the Bay Area, so
I was exposed to Mexican culture
and heritage and practically grew
up eating their food. Besides some
research, the concept of Órale!
was basically inspired by Bay Area
taquerias and my travels in Mexico
when I was younger.
Honestly, I feel like I’m back
in California each time I eat here.
We put it up because we want
others who have not been to those
countries to experience what
Mexican food is really all about.
In California, I was surrounded
by diverse kinds of food, so
my palate has become quite
discriminating; I know what the
food should taste like. A lot, if not
all, of the restaurants there serve
authentic cuisine.
We don’t claim that our food is
authentic, but we certainly want to
stay true and keep it as traditional
as possible. We have very high
regard and respect for the culture
itself, so it is important that we
serve what it really is supposed to
be. My family and I, especially the
kids and I, eat Mexican food like
it’s Filipino food. We want to keep
it real because we also want to
LEXANDRA CONFIADO
CO-OWNER, ÓRALE! TAQUERIA
MEXICANA
ILLUSTRATION: ELYOO DELA CRUZ
MOTION FOR RECONSIDERATION
COVER STORY
RAISE A CUP
These coffee entrepreneurs just might make
our little corner of the globe part of the new wave of best coffee exporters
in the world.
WRITER NANTE SANTAMARIA
PHOTOGRAPHER GABBY CANTERO
GROOMING ELAINE GANUELAS
CHEF ROMMEL HINLO AND
ENTREPRENEUR KERWIN LO
MANAGE KUPPA WITH LO’S SISTER,
A COFFEE Q GRADER
17
ALVEO SPREAD AD
ALVEO SPREAD AD
COVER STORY
01
“Philippines used to
be the fourth largest
exporter of coffee in the
world back in the late
1800s,” thus says Rommel Hinlo,
chef and co-owner of Kuppa
Roastery & Café. “There was a
[plant disease] that wiped out the
entire coffee crop of Batangas, and
after that…coffee farming slowed
down, and farmers were ordered
to chop the trees down and plant
different crops,” continues Karen
Lo-Tsai, also this cafe's co-owner
and the only certified Coffee
Q Grader (like a sommelier) in
20
the Philippines. With Lo-Tsai's
brother Kerwin Lo, they share the
responsibilities of managing the
Bacolod-born coffee powerhouse,
which is located at BGC's
Commercenter Building. There’s
a reason why customers that range
from serious bankers and creative
types, not to mention the city
mayor, frequents this place. Hinlo
says, “We have customers who
won’t even have to say what they
want to order.” Together, Hinlo,
Lo, and Lo-Tsai are on a mission to
get Philippine coffee back on the
world map.
Your bestselling Ben’s
Cappuccino is named after your
father. How did his love for
coffee grow into your business?
travels, my sister Karen Lo-Tsai
discovered what good coffee is like.
That’s how Kuppa came alive seven
to eight years ago in Bacolod.
Kerwin Lo: It started with my
grandfather’s coffee business 60
years ago. It’s something that my
dad continued and expanded to
the point that, when we were
growing up, he did all his roasting
behind where we lived. Our
friends and classmates would
know that we have arrived in
school because they could smell
it from our clothes. Through her
How did you and Rommel
become business partners?
KL: We’ve been lifelong friends.
We went to college together.
Rommel Hinlo: I started my career
as a cook way back in 1994, then
sometime around 2008 or 2009, we
started talking. I was already planning
to move back to Bacolod in 2011
when he said, "Let's open Kuppa!"
Why didn’t we have this kind
of obsession with coffee as a
commercial enterprise in the past?
KL: I think it’s because of
exposure. When you go to Europe,
there are a lot of espresso bars...
More and more people are able to
travel. It gets their eyes open. The
Internet makes it easy to find out
things, too. There’s a whole world
of coffee out there, but we only
have these chain coffee shops like
Starbucks.
Let’s talk about the kinds of beans
that you have here in Kuppa.
KL: For espresso, it’s a blend of
South American and Asian beans.
For single origin coffee that we use
for pour overs, currently in stock is
some red cherry washed Yirgacheffe
from Ethiopia. We also have
natural Sidamo from Ethiopia and
some black beans from Indonesia.
We roast them to the right roast
profile so we can extract the best
roast flavor. What sets us apart, as
a third wave coffee shop, is that
we know what we serve. I heard
Starbucks sells more iced frappé
drinks than hot coffee. This means
that most people have flavored
coffee, so they don’t really taste it.
We sell mostly espresso-based hot
coffee. The single origin coffee that
we have provide an education on
how coffee tastes like in different
regions of the world, how the
proper extraction of espresso
should not be too long or too
short, how one can judge whether
it’s a good shot just by looking,
and also how coffee should be
served at the right temperature.
You just started some new
ventures, correct?
02
KL: We’re part of this new venture
with the guys from The Curator.
We started EDSA Beverage Design
Studio; it’s all about liquid cuisine,
so we’re talking about coffee,
craft beer, craft cocktails, ginger
sodas… For anybody who wants
to learn about liquid cuisine—
how to make good coffee and
stuff like that—we will be having
coffee seminars. If you want to go
into roasting, you can learn from
01
LO AND HINLO HAVE BEEN
LIFELONG FRIENDS
02
MIRAGE ESPRESSO MACHINE
03
SPECIALTY-GRADE COFFEE
BEANS
04
DETAIL OF MIRAGE ESPRESSO
MACHINE
05
HINLO AND LO WALK THEIR TALK
06
LO CLEANS HIS IN-HOUSE COFFEE
BEAN ROASTER, A WILDLY PRICEY
PROBAT
03
04
05
05
06
21
there. EDSA is designed to help
out people who want to go into
business as well. They can learn
how to set up a coffee shop, to
procure the right equipment, the
right training, and basically all
kinds of knowledge about coffee
and other kinds of beverage.
It’s quite refreshing how people
in this little coffee circle are
working together. How did it
come about?
KL: It’s a small industry, and I think
there’s room for more players and
definitely some of those who have
helped me through became our
competitors, but at the end of the
day, it’s competition that keeps you
on your toes.
That’s really, really bold of you.
01
01
A PROBAT COFFEE BEAN
ROASTER IS CONSIDERED THE FERRARI
OF ITS KIND
02
CHEF ROMMEL HINLO IS
CLASSICALLY TRAINED IN ITALIAN
COOKING
03
KUPPA TABLES ARE SET WITH
INDUSTRIAL CHAIRS
03
22
KL: With more consumers
travelling, with the Internet, and
all the information out there, you
can’t afford to shortchange the
customers. Consumers know what
they want, and if they don’t want
it, they put it out there: Facebook,
Twitter, Instagram, whatever…and
people will react to that.
RH: We already have collaborators
with EDSA--a group called
Kalsada, a non-profit organization
that goes around the Philippines
to help identify the coffee-growing
regions in the country. They are
helping out farmers to bring up
the quality of coffee…
Karen Lo-Tsai: We are actually
starting to do that right now, for
example, with one of the local
beans that we carry, Hineleban
from Bukidnon. We helped them
develop their coffee by teaching
them correct processes.
KL: Just preparing the land and
pruning the coffee trees the right
way takes training. It’s not like you
plant and then you harvest right
away. It takes a few years for the
new trees to start bearing fruit.
KLT: The planting takes around
four years, and then the first harvest
is not necessarily the best harvest.
Yung harvesting ‘yung problema
natin because we need to get the
best cherries from picking to the
processing plant, and right now…
we cannot reach the optimum
time from harvesting to processing.
That’s where the bad beans are
developed. In time, I hope we will
come to [solving] that.
What do you want to achieve
from doing Kuppa and all these?
KL: The overall goal, I think, is
to get more bottled and ready-todrink beverages out in the market
that is purely Philippine-made and
to be able to share those all over
the world.
02
KUPPA ROASTERY & CAFE IS LOCATED AT COMMERCENTER BLDG. 31ST ST. COR. 4TH AVE. BONIFACIO GLOBAL CITY, TAGUIG CITY | 623-5120 | FACEBOOK.COM/KUPPAROASTERY
COVER STORY
BESC ADVERT
SHOPPING
02
01
02
03
03
05
HOUSEWARMING
03
24
01
FRANK GEHRY “PITO” WATER KETTLE, ₱29,169
02
LASSO WINE BOTTLE HOLDER, ₱1,829.75
COGHLAN’S COGH-NA-HARD ANODIZED ALUMINUM COOK SET, ₱4,690
04
MULTI-WHEEL SCULPTURE, PRICE AVAILABLE UPON REQUEST
04
06
07
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25
PHOTOGRAPHER: CRU CAMARA | ITEMS 01 & 08 AVAILABLE AT ALESSI, ITEMS 02 & 06 AVAILABLE AT HOBBES & LANDES, ITEM 03 AVAILABLE AT R.O.X., ITEMS 04 & 05 AVAILABLE AT BOCONCEPT, ITEM 07 AVAILABLE AT DIMENSIONE
4-ARM CANDLEHOLDER, PRICE AVAILABLE UPON REQUEST
06
PLANTOYS TORI, ₱5,499
07
BOUCHE TABLE LAMP, ₱9,300
08
STEFANO GIOVANNONI USA TOASTER, ₱19,353
05
05
FASHION
TAN MAN
Get mature but casual with brown leather.
PHOTOGRAPHER RONAN CAPILI
STYLIST EDLENE CABRAL
GROOMING BULLET REYES
MODEL MICHAEL ROBERTS
PHOTOGRAPHER’S ASSISTANT NASH MARASIGAN
01
02
02
26
01
SPRINGFIELD T-SHIRT, ₱795; ARMANI EXCHANGE JACKET, ₱10,500
SPRINGFIELD T-SHIRT, ₱795; ARMANI EXCHANGE JACKET, ₱10,500; AMERICAN EAGLE OUTFITTERS TROUSERS, ₱2,995; KENNETH COLE BELT, ₱4,450
DR. MARTEN’S SAWYER, ₱7,995; SPRINGFIELD BACKPACK, ₱3,950
MS 101 CAMP
2014 (MKTG)
FASHION
01
01
02
02
01 COTTON ON SHIRT, ₱795; SPRINGFIELD JACKET, ₱4,950; SPRINGFIELD TROUSERS, ₱2,650; KENNETH COLE BELT, ₱4,450
02 SPRINGFIELD TROUSERS, ₱2,650; DR. MARTEN’S 3989 AZTEC BRUN, ₱7,995
28
CORPORATE AD
(MKTG)
FASHION
01
02
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02 ORIGINAL PENGUIN PIQUE SHIRT, ₱3,650; SPRINGFIELD TROUSERS, ₱2,650; KENNETH COLE BELT, P4,450
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02 ORIGINAL PENGUIN BUTTONDOWN SHIRT, P4,250; ORIGINAL PENGUIN TROUSERS, P2,650; MACO BAKCLUTCH, P4,500
31
HAPPENINGS
02
01 LAST DAYS OF SUMMER
CONCERT (MAY 31)
Renowned local bands Up Dharma
Down, Bamboo, and Yolanda Moon
capped off the summer season with a
soulful show at the Bonifacio High Street Central
Amphitheater where they performed their charttopping hits to an eager crowd.
02 AYALA MALLS STYLE ORIGIN 2014
(JUNE 14-15)
Ayala Malls continues its tradition of energizing
local fashion with this year's Style Origin,
a series of shows across Ayala Malls in the
country. Approximately 40 Bonifacio High
Street merchants participated on June 14 while
34 menswear designers including Avel Bacudio,
Ivar Aseron, and Joey Samson showed off their
collections on the Mensweek show on June 15.
DIRECTORY
ALESSI
B5 Bonifacio High Street
Bonifacio Global City, Taguig City
856-4452
RONAN CAPILI, PHOTOGRAPHER
0917-826 4064
[email protected]
ronancapili.tumblr.com
AMERICAN EAGLE OUTFITTERS
B5 Bonifacio High Street
Bonifacio Global City, Taguig City
ae.com
IAN CASTAÑARES, PHOTOGRAPHER
0917-549 9889
[email protected]
iancastanares.net
BOCONCEPT
GF MOs Design Building,
Bonifacio High Street
Bonifacio Global City, Taguig City
856-2745
boconcept.com
BULB STUDIOS
2231 Pasong Tamo St.
Molave Compound
Makati City
919-4091
[email protected]
thebulbstudios.com
COTTON ON
GF Bonifacio High Street Central
7th Ave. cor. 29th St.
Bonifacio Global City, Taguig City
533-7576
shop.cottonon.com
CRU CAMARA, PHOTOGRAPHER
[email protected]
crucamara.tumblr.com
GABBY CANTERO, PHOTOGRAPHER
[email protected]
gabbycantero.tumblr.com
32
01
02
KENNETH COLE
B7 Bonifacio High Street
Bonifacio Global City, Taguig City
856-2506
kennethcole.com
PEKITI TIRSIA KALI GLOBAL CITY
The Trion Towers
8th Avenue cor. Mckinley Parkway, Taguig City
[email protected]
pekiti-global-city.com
ELYOO DELA CRUZ, ILLUSTRATOR
[email protected]
KUPPA ROASTERY & CAFE
Commercenter Bldg.
31st St. cor. 4th Ave.
Bonifacio Global City, Taguig City
623-5120
facebook.com/kupparoastery
R.O.X.
B1 Bonifacio High Street
Bonifacio Global City, Taguig City
856-4639
rox.ph
DIMENSIONE
Unit 901 Quadrant 5 Block 6
Bonifacio Global City, Taguig City
856-6756
dimensione.com.ph
MACO
0922-888 6226
[email protected]
623-5120
facebook.com/MACOleatherconcepts
MICHAEL ROBERTS, MODEL
Ideal People Model Management
2-A, LPL Towers
112 Legaspi St. Legaspi Village Makati City
0917-555 4941
idealpeoplemodels.com
DR. MARTENS
Unit 9 Two Parkade Building
30th Street cor. 7th Ave.
Bonifacio Global City
869-9836
facebook.com/DrMartensPH
MOVENT
1F Eco Tower
32nd cor. 9th Ave.
Bonifacio Global City, Taguig City
812-5708
movent.com
SPRINGFIELD
B6 Bonifacio High Street
Bonifacio Global City,
Taguig City
856-2419
spf.com
ELAINE GANUELAS,
HAIRSTYLIST & MAKEUP ARTIST
0917-811 6097
[email protected]
elaineganuelas.carbonmade.com
ÓRALE! TAQUERIA MEXICANA
The Fort Strip
7th Ave. cor. 28th St.
Bonifacio Global City, Taguig City
552-2260
facebook.com/oraletaqueria
VYNE
8F W Global Center 9th Ave. cor. 30th St.
Bonifacio Global City, Taguig City
0917-553 0197
facebook.com/VyneManila
HOBBES & LANDES
B14 Bonifacio High Street
Bonifacio Global City
Taguig City
799-9297, 856-0935
hobbesandlandes.com
ORIGINAL PENGUIN
B8 Bonifacio High Street
Bonifacio Global City, Taguig City
836-2291
originalpenguin.com
WOLF & FOX GASTROPUB
Two Parkade Building
30th St. cor. 7th St.
Bonifacio Global City,
Taguig City
856-1354
REGUS
AVIDA