esquire philippines - february 2016

8/16/2019 Esquire Philippines - February 2016

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PHILIPPINESMAN AT HIS BEST FEBUARY 2016

A R E W E H A V I N G F U N Y E T ?


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M EN D O Z A

A RO L L. CAN S HE

TH I S ACT?


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T H E I S S U E

I N W H I C H

W E P R O V E

T H A T F U N I S

W A S T E D O N

T H E Y O U N G

Angel Aquino is a womanof a certain age (and that

age is 42)p.74

What Rock Stars Dowhen they don’t die

p.66

Midlife Sentencesfrom three writers

p.49


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THE PERFECT PAIR

Esquire and Preview partner on yet another style collab—this

time taking sartorial coupling to romantic lengths with real-life

model couple, John James Uy and Jessica Yang. Have a peek at

his-and-hers style featuring Uniqlo’s assortment of stylish

pants—perfect pairs, indeed.


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CONTENTS

FEBRUARY 2016

14

ESQ&A

Margarita Forés, Asia’s

Best Female Chef 2016,

talks about nostalgic

food, Italian mothers,

and women in the

kitchen.

18

MahB: Drinking

The most pleasant way

to end the day is with the

tranquility of scotch and

a cigar.

20

MaHB: TechFitness trackers

are all the rage, but

do you need it?

24

MaHB: Cars

Meet the Jaguar XE, the

baddest cat on the road.

66

The Case ForFading Away

When the limelight

dims: Tirso Ripoll,

Manuel Legarda, Kevin

Roy, Jett Pangan,

and Zach Lucero find

peace in older age.


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CONTENTS

FEBRUARY 2016

74

Woman We Love

Angel Aquino talks

about growing up

ugly, aging fearlessly,

and her favorite

four-letter word.

22

MaHB: Art

The return of artists

Alfredo and Isabel

Aquilizan has the

local art world abuzz

with anticipation.

26

MaHB: Books

This month, fall in love

with four female

heroines (who may be

unlucky in love).

27

Style

Store openings

and expansions

accommodate the

growing tastes of men.

49

Notes & Essays

Francis Joseph

A. Cruz on film,

Clinton Palanca on

friendships, and Kristine

Fonacier on forty.


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CONTENTS

FEBRUARY 2016

60

How Not To Die

Or your money

back. (Kidding.)

80

In Dub We Trust

Maine, her men, and

the phenomenon

that is AlDub defy all

reasonable explanations.

88

Snow

A fictional story about

things that are cold and

lonely, by Sarge Lacuesta.

96

What I’ve Learned

With Gregorio Honasan

108

This Way Out

Esquire October 1972

98

Lighten Up

Turn your wardrobe on its

head with of-the-moment

pieces guaranteed to

punch up a lackluster look.


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14/132XXX E S Q U I R E • F E B R U A R Y 2 0 1 6

P H O T O G R A P H F

R U H L E I N E

C O N A R

8 E S Q U I R E • F E B R U A R Y 2 0 1 6

A LETTER FROM THE EDITOR

In Medias Res

Let’s save the introductions for next time.

Seems only proper, since I’ve arrived in the

middle of everything.

The middle gets such a bad rap, because

it’s so easy to be entranced by the extremes

on either end—like revolution, the beginning

and the end are both l imned in poetry, while

the middle is conducted in the prose of

governance. But if there’s anything that all of

us should know from these past few decades,

it’s that we can’t live on either poetry or

revolution alone. It’s what we do in the middle

parts that can really show us what we’re

made of.Esquire is a magazine that is, in many

ways, made for the man in the middle—not

on the sidelines, but in the middle of things,

right where the action is. The Esquire Man,

we keep getting reminded, is someone who

has achieved a certain status in life, and who,

having done so, can start enjoying life. (I’m

avoiding using the term “arrived,” because it

sounds so definitive, because it’s in the past

tense. But perhaps it’s the right word to use,

because an arrival is where all the fun begins—

who leaves right after they get there?).

Lest people forget, too, Esquire is itself a

magazine that’s arrived, having been launchedin the Philippines in 2011 and in the US since

1933 . If that doesn’t blow your mind, we’re

using italics to help you understand the sheer

gravity of that fact. And—here’s more—Esquire

is older than rubber tires, M&Ms, canned beer,

Colt revolvers, and instant coffee.

The Philippine edition is much younger,

though at five years, it’s come into its own

quite well, in a way that’s only possible when

you’ve seen some shit. Pardon my French,

but I mean that as a compliment: Esquire

Philippines has taken some pretty big chances

over the years, and weathered its fair share of

criticism (some good, some bad; some very

bad), and that kind of thing makes you grow

up, and it gives you character. It’s what has

made the magazine you hold in your hands

now a substantive publication that has truly

made a mark in the industry.

It’s undeserved luck on my part to have

come into the magazine after it’s come so far,

and for that we have to pause and give credit

where credit is due: to the editorial team that

has come and gone, headed of course by the

estimable Erwin Romulo, and to his stellar

cadre of writers and editors. Not enoughhas been said, however, about those who

came and stayed through the transitions—

our masthead is filled with the names of the

incredibly talented editors who continue

to power Esquire Philippines. I won’t name

them here, if only to avoid sounding like

every flustered awards-show winner, but they

deserve recognition in one way or another.

Part of my job will be to make sure that they

get the space to keep on doing great work, and

to get them due recognition. We’ll also save

that for another time.

This is another problem we have with

finding ourselves in medias res. We’re in themiddle of it all, but both language and human

nature constantly points us to the end. It’s as if,

having been done with the beginning, we only

have the end to look forward to now. But that’s

just nuts. The middle is where it all happens.

The middle is where the fun really begins. The

middle is exactly where we want to be.

— KRISTINE FONACIER

BEFORE WE BEGIN

FEBRUARY 2016


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STYLEAGENDA

FANCY A STAYATHOME DATE? PLAN IT WELL AND

SPRUCE UP YOUR PLACE. IT WON’T LOOK LIKE A

LAZY/LASTMINUTE IDEA WHEN YOU AND YOUR

KITCHEN ARE ALL DECKED OUT. MAKE HER A MEAL,

FIX HER A DRINK, AND TAKE YOUR SWEET TIME.

DATE

NIGHT

CUP IT, JOEWhen something this handsome greets her in the morning, it’ll make you

want to keep up. The Wolf Coffee System blends substance and style

as good as it prepares your cup of joe. It meets the standards of even the

most demanding home barista, yet i t’s incredibly easy to use and maintain.

At one touch of a button, it produces professional-quality brewed coffee,

espresso, cappuccino, latte, and macchiato, and perfectly steams and

foams milk. Plus, it comes in different looks and inishes to match your

designer kitchen.

OPEN DOORS FOR HER

Ladies love it when you hold the doors

open for them. Especially when they

open up to reveal what’s cooking.

Sure, chivalry and what’s inside

counts, but how you look matters too.

Sub-Zero Integrated Refrigeration

took a page out of the Esquire styleguide. They designed the doors to

disappear into the room’s décors. Plus,

they’re not just sleek; they’re smart

too. All models are equipped with

superior preservation technology and

a patented Air Puriication System

based on NASA technology.

WEAR IT ON

YOUR SLEEVE

This is not for the feint of heart.When you do muster up the

conidence to say it, go

for it. Maybe having the

Victorinox Swiss Army Airboss

Mach 9 will help those three

magical words takeoff and land a

little smoother than you imagined.

HAVE A GROOVY TIME

Best not to be late to your own date. You

know how time lies when you’re having fun.Bringing back the good times isn’t as easy as

reviving a ‘70s retro watch like the Hamilton

Pan Europ. Originally released in 1971, it was

one of the irst auto chrono watches that

decorated men’s wrists. It comes with both

leather and nato straps to dress you up for

any mood or occasion.


16/13210 E S Q U I R E • F E B R U A R Y 2 0 1 6

Clinton Palanca has won awards for his

fiction and in 1998, came out with Landscapes,

a book compiling his short stories and earlier

works for children. Today, he ventures into

food writing with his regular column on In-

quirer Lifestyle, and with restaurant reviews

for other publications. For this issue, Clinton

wrote about friendship for Notes and Essays.

Francisco Guerrero shoots for numerous

international clients in travel and lifestyle, such

as Condé Nast Traveller, and Travel+Leisure.

Having lived in Spain for a number of years,

he re-explores his country through his own

travel documentary show, What I See, under

CNN Philippines Lifestyle.

Geric Cruz discovered photography by

accident when his uncle gave him a Polaroid

camera in 2006. His hard-hitting personal

work has won him awards in multiple

ASEAN competitions. Geric’s unique voice

in photography has placed his pictures in

several exhibitions in the Philippines as wellas art shows in Australia, Denmark, Thailand,

Korea, China, and India.

PJ Caña is a writer at Forbes Philippines.

A big fan of the Before film series, he once

retraced the steps of the characters in Paris

and Vienna, and wrote about it for Rappler.

PJ is a live music geek and writes for other

numerous publications about the biggest

concerts in Manila and abroad.

Sonny Thakur is a travel photographer and

the Photo Editor of GRID Magazine. “Family

Ties,” his on-going project documenting the

lives of his family in Manila and Ahmedabad,

was featured at the 2nd Singapore International

Photography Festival in 2010, at the New Delhi

Photo Festival in 2011, and most recently at theWorld Events Young Artist Festival. Sonny shot

this month’s story on rock stars in their midlife.

THIS MONTH’S

Contributors

Lori Baltazar is a food writer, cancer

conqueror and one of the country’s top food

bloggers. Her website Dessert Comes First

also spawned a book of the same title. In this

issue, she interviews Asia’s Best Female Chef

for 2016, Margarita Forés for ESQ&A.

BEFORE WE BEGIN

FEBRUARY 2016


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HEARST MAGAZINESINTERNATIONAL

President/CEODuncan Edwards

Senior Vice President,

CFO and General ManagerSimon Horne

Senior Vice President/

Director of Licensing and

Business DevelopmentGautam Ranji

Senior Vice President/International PublishingDirectorJeannette Chang

Senior Vice President/Editorial DirectorKim St. Clair Bodden

Executive Creative Director/

International Branding

Peter Yates

Executive EditorTony Gervino

Fashion and Entertainment

DirectorKristen Ingersoll

Senior International

Editions EditorLuis Veronese

ESQUIRE INTERNATIONALEDITIONS Editors-in-chief

BulgariaHristo Zapryanov

ChinaLi Haipeng

ColombiaFrancisco J. Escobar S.

Czech RepublicJiri Roth

GreeceKostas N. Tsitsas

Hong KongKwong Lung Kit

IndonesiaDwi Sutarjantono

KazakhstanIldar Khaibullin

KoreaHeesik Min

Latin AmericaManuel Martínez Torres

MalaysiaSam Coleman

Middle EastJeremy Lawrence

NetherlandsArno Kantelberg

PhilippinesKristine Fonacier

PolandFilip Niedenthal

Romania Andrei Theodor Iovu

RussiaIgor Sadreev

SingaporeZul Andra

SpainAndrés Rodriguez

TaiwanSteve Chen

ThailandPanu Burusratanapant

TurkeyTogan Noyan

United KingdomAlex Bilmes

VietnamNguyen Thanh Nhan

United StatesDavid Granger

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ON OUR COVER:

Maine Mendoza, Jose Manalo,

Wally Bayona and Paolo

Ballesteros photographed

exclusively for Esquire by

Francisco Guerrero. Special

thanks to Cinerent for the set.

Managing EditorPatricia Barcelon

Features Editor

Audrey N. Carpio

Associate Features EditorKara Ortiga

ART

Contributing Art DirectorsEdric Dela RosaFrantz Arno Salvador

FASHION

Fashion Features EditorClifford Olanday

EDITORS AT LARGE

FeaturesSarge Lacuesta

WRITERS AT LARGE Patricia Evangelista, Lourdde Veyra, Oliver X.A. Reyes,Philbert Dy, Yvette Tan

Food & DrinksErwan Heussaff

BooksSasha Martinez

CONTRIBUTORS

Intern

Alyana Cabral

Writers

Lori Baltazar, Nayna Katigbak,

Jason K. Ang, Devi De Veyra,

Miguel Escobar, Nicole Limos,

Johanna Poblete, PJ Caña, Alyana

Cabral, Francis Joseph A. Cruz,Clinton Palanca

Photographers

Tammy David, JL Javier, Pia

Puno, Magic Liwanag, Artu

Nepomuceno, Fruhlein Econar,

Paul del Rosario, David Darilag,

Sonny Thakur, Joseph Pascual,

Francisco Guerrero, Geric Cruz

Art

Jao San Pedro, Alysse Asilo,

Micaela Benedicto, Edric Go

Style

Liz Uy, Danae Dipon, Anton

Miranda, Ria Casco

Style Assitants

Dominique Dy, Johana Que

Makeup & Grooming

Juan Sarte, Celeste Tuviera,

Muriel Vega Perez, Apple Faraon

BEFORE WE BEGIN

FEBRUARY 2016

ED ITORINCHIEF

KRISTINE

FONACIER

F E B R U A R Y 2 0 1 6 • E S Q U I R E 11



PUBLISHING

PublisherEdna T. Belleza

VP for OperationsHansel dela Cruz

Deputy Group PublisherIchi Apostol-Acosta

Team PublisherIna Arabia-Garcia

Associate PublisherJudd Reyes

Editorial DirectorJo-Ann Maglipon,Myrza Sison

Admin. Services ManagerWhilma M. Lopez

Sr. Administrative Asst.Michiel Lumabi,Marlyn Miguel

Administrative Asst.Lalaine Bernardo

ADVERTISING

Group AdvertisingFlorence Bienvenido

Advertising Director-Key

Accounts GroupRegie Uy

Key Accounts SpecialistsJoey Anciano, Joyce Argana,Alex Revelar, Suzette Tolentino,Junn delas Alas

Key Accounts AssistantsChinggay Cabit, Ashley Balla,Maricel Adaniel, Marie JoCalubay

Advertising Group ManagerTorto Canga

Sr. Account ManagersAndi Trinidad, Jerry Cabauatan,Len Manalo

Advertising Executive Asst.Rita Barbacena

Advertising AssistantKimberley Dula

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Advertising Trafic AssistantArthur C. Villalor

PRODUCTION

Production ManagerEliz Rellis

Production Coordinator

Arnel Laigo

Cover ArtistArthur Asturiano

MEDIA RELATIONS

AND PROMOTIONS

Jr. Marketing AssociateMary Princess Derit

Media Relations HeadClaire Algarme

Media Relations AssociateJieneb Jamin Kho, Nikka Peralta

Database Associate

Joyce Taugusto

EVENTS

Marketing DirectorRamon Manzano III

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Project OficerEduardo Almeda, PatriciaCordero, Joey Negrete

Sr. Marketing AssociateMitz Jairus Baldoza, Juan PaoloManingat

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Trade Marketing AssociateJamie Jean Islo, Daryl Lincod,Joyce Anne Ramos

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CREATIVE SERVICES

Asst. Managing EditorFranch Bustamante

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Maala

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CIRCULATION

Circulation ManagerAlma M. Madelo

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ManagerGlenda Gil

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SpecialistUlyssis Javier

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All prices and speciications

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are subject to change by

manufacturers and retailers.

Printed in the Philippines.

PRESIDENT ANDGENERAL MANAGER

LISA Y.

GOKONGWEI

CHENG

BEFORE WE BEGIN

FEBRUARY 2016


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Man at His BestFEBRUARY 2016

“Make the best of every moment. We’re notevolving. We’re not going anywhere.”

DAVID BOWIE, “WHAT I’VE LEARNED” ESQUIRE, MARCH 2004



ESQ&AMaHB

ESQUIRE: How are you feeling a week after

the announcement?

MARGARITA FORÉS: I’m still totally

flustered. My sister called my attention

because she saw my two posts on Instagram

on the second and the third days, and they

were both pictures of me still in shock.

She said, “Can you stop with this disbelief

thing?” But I’m still feeling that way. Maybe

because it really came as such a surprise.

For Antonio’s to get into the list last year

was really a door opener for us in the

industry. The reason why we haven’t gotten

into the list any earlier than that is also

because people didn’t come to Manila very

much. Breakthroughs in tourism really onlyhappened in the last two or three years, so

it’s really been kind of like a steady climb to

get to Philippine cuisine.

ESQ: Since you mentioned it, why do youthink that now is the time that [more]

people—maybe the world—are receptive to

Filipino cuisine?

MF: I think that largely it’s because all of us

Filipinos have decided to just be united in this

whole effort to bring the country forward.

For the longest time, our sense of identity was

always muddled and we all felt very differently.

But I think that consciously we all just decided

to become one, and to feel strongly about

ourselves, about how great our country is,and about how wonderful we are as a people.

That’s why there’s been a turnaround. It has

affected pretty much all aspects.

ESQ: Part of the official description of the

Asia’s Best Female Chef award states, “This

award celebrates and rewards successful

women who have risen to the top of the

gastronomic world. The winner’s cooking

must impress the world’s toughest critics

and venerated chefs.” That’s a very lofty

description but I want to ask you, Margarita:

Why do you think you won?

MF: Apart from just having done quite a

number of successful food concepts and

quite a bit of catering for 30 years, I thinkit’s really partly also the advocacies that

I’ve been working on in the last decade.

It also started with my work helping the

Filipino farmer get his products noticed,

get our ingredients more globally known.

And aside from that, I think it’s also helping

the awareness even just here in our own

country with pushing for organic produce

and sustainability. It’s largely that as well,

that got a lot of attention. Maybe my work

also with pushing Filipino cuisine forward

abroad, at global fairs and events. It’s pretty

much like going up the ladder with that

Margarita ForésIT MAY HAVE COME AS A SHOCK TO HER, BUT BEING NAM EDASIA’S BEST FEMALE CHEF 2016 WAS REALLY THE INEVITABLE OUTCOMEOF A PROLIFIC CAREER, NOT JUST AS A RESTAURATEUR, BUT AS ANADVOCATE FOR LOCAL CUISINE AND HOMEGROWN INGREDIENTS.LORI BALTAZAR TALKS TO MARGARITA FORÉS ABOUT NOSTALGIC FOOD,ITALIAN MOTHERS, AND WOMEN IN THE KITCHEN.

PHOTOGRAPHS BY SONNY THAKUR


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MERRY

CHRISTMAS!His ExcellencyVice President

Jejomar Binaywelcomes you

to ou r Me a n i n g

of Life issue

PHILIPPINESMAN ATHIS BEST DECEMBER2015-JANUARY2016

December 2015 -

January 2016

SINK YOUR TEETH INTO OUR FOOD AND DRINK ISSUE.

COLEEN GARCIA JP ANGLO JEROME GOMEZ

KARA ORTIGA JOSÉ ANDRÉS LUIS KATIGBAKRICK Y CA RA NDA NG B ON A PP ETIT!

MAN AT HIS BEST

August 2015

Bite Me.SINK YOUR TEETH INTO OUR FOOD AND DRINK ISSUE.

COLEEN GARCIA SUCCUMBS TO HER GUILTY PLEASURES. JP ANGLO FEASTS ON LOBSTERS IN ISABELA. JEROME GOMEZ DIVES FOR

UNI IN BACOLOD. KARA ORTIGA HUNTS FOR DOG MEAT IN BAGUIO. JOSÉ ANDRÉS REVEALS THE FUTURE OF FOOD. LUIS KATIGBAKSAYS GOODBYE TO FAST FOOD. AND RICKY CARANDANG, WHO GUEST EDITS THIS ISSUE, GETS DRUNK ON TEQUILA. BON APPETIT!

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MAN AT HIS BEST

April 2015

THETRANSFIGURATION

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G R A P H A N D A R T B Y

G E L O Y C O N C E P C I O N

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November 2015

“IF I WERE PRESIDENT...”

HOWTOBE AMAN

MAN AT HIS BEST

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MAN ATHIS BEST OCTOBER2015 PHILIPPINES

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The CaseAgainstChina

NATIVETONGUESExcerpts, Essays,

EtCeteraby

Ricky Lee,

LualhatiBautista,

Norman Wilwayco,

JeromeGomez,

andPeteLacaba

FRANCIS TOLENTINO ON EDSA

An Interviewwith

MAN ATHIS BESTTTTTTT OCTOTOBER2015

P2P2

The CaseAgainstChina

IVE

Excerpts, Essays,

EtCeteraby

Ricky Lee,

LualhatiBautista,

Norman Wilwayco,

JeromeGomez,

andPeteLacaba

FRANCIS TOLETINO ONEDSA

An Interviewwith

I I IILII L I II L I II I III I IIIIII II I II II I II II L I IILII II II II I II II I II SSI SI I II I II I II II I III II I II I II III I II II I II

JASMINE CURTISSMITH

RAISE YOUR GLASS,ESQUIRE TURNS FOUR!

YourGuidetoWheretoDrink Now

andofcourse,

9 772243 845007

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ISSN 2243-8459

JusticeAntonioCarpio

andLourddeVeyradebate

theScarborough Shoal

October 2015

MAN AT HIS BEST

June 2015

20Yearsof SummitMedia

FERNANDO PO E JR.

TributesbyErwin Castillo and Lourd DeVeyra

featuring rarelyseen photographsspanning fivedecadeson screen

LONG LIVE THE KING

HappyFather’sDay! On the cover: Fernando Poe Jr

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June 2015

THECURSE OFTHEJUANLUNA PAINTING

page84

THESTORY OFAFOOTFETISH

page58

THE LOVE COMMANDOS OFINDIA ’S UNDERGROUND

page92

THEBEST NEWRESTAURANT S

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MAN ATHISBE ST

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GENTLEMEN,THIS IS

THE DESIRE ISSUE

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February 2015

MAN AT HIS BEST SEPTEMBER 2015

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MAN AT HIS BEST SEPTEMBER 2015

SAY YOU WANT A REVOLUTIONFEATURING PIOLO PASCUAL

ANDSTORIESFROM THE DAYSOF DISQUIET

DECLARATIONOF WAR

Pete Lacaba’sPrometheus Unbound

DECADE UNDERTHE INFLUENCE

Disco, Drugs, and theDictatorship

★

SLEEPING WITHTHE ENEMY

AMartial Law LoveStory

WHAT TO WEAR NOW 40 PAGES OF NECESSARY STYLE

September 2015

MAN AT HIS BEST

May 2015

We named Karen Davila the Sexiest Woman Alive.

This was herreaction. 9 7 7 2 2 4 3

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May 2015

MAN AT HIS BESTDecember 2014 January 2015

Th ef u t u re,a s t h eys a y, i s n ’ t wh a t i t u s edt o b e.

Butmaybethat’sa goodthing. Anything’sbetterthantheprospect of things

s t a yi ng t es a me. Welcometo ourspecialBest andBrightest

issue,editedby DavidGuerrero. Weinvited tenof thecountry’s leading

mi n d s t o ma p o u t s o mep o s s ib i l i ti es f o rt h e

Wealso received reportsfrom theyear 2019on thefuture of Advertising,Fashion,Tech,Sports,andof course,Sex.

Wesatdownwith SenatorGracePoe, whomi g h t j u st b eh ea d ed f o ra b i g g erro l ei n a l lourlives.

We’vebe comeused to“the waythingsare.”Butwe shouldn’tbe.

realchangehas tohappen.

eyondrumorsand hype,it’supt o u s t o d ec i d ewh a t n eed s t o b edone.

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December 2014 -

January 2015

N LOS I N IS

I :

IR I N W N

IN DE

N I I

PHILIPPINESMAN AT HIS BEST OCTOBER2014

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2 2 4 3 - 8 4 5 9

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MAN AT HIS BEST

July 2015

Af t e r Almost50Years,I t ’ s T i me toBringTheBeatle s B a c k

July 2015



ESQ&AMaHB

advocacy. I’m just humbled [by] having had

the opportunity to wave the flag at those

events, and I think that that’s really what

helped. I guess the judges take notice. The

judges are from all over Asia. I don’t think

that the population of Filipino judges is

very large in the group, so it’s really quite

overwhelming.

ESQ: Has winning the award proven

something to you? Like, “Okay,

Margarita, time to slow down,” or “Yes!

Mission accomplished!”

MF: I guess, mission accomplished. It’s

starting out without having had any formal

training. That says a lot about how far my

team and I have reached and that you can

actually take a different path to success . Itdoesn’t have to be the normal route. I’ve

always said that I’m not a planner. Things

kind of just fall into place all because I just

follow my passion. From the days that I

was just cooking with one or two assista nts,

carrying pots for myself and starting to

cook in people’s homes, starting out that

way, it just says that you can do things in a

very untraditional way and get to the top of

any industry.

ESQ: You are a female and the first Filipino

to win this award, and just winning the

award is a hugely empowering statement

that you make. Is it easier now to be a female

in the kitchen or are there challenges still?MF: Thirty years after I started, I think that

the playing field for women in the industry

now is [even]. They’re equally as successful

as the men. And judging from how the

industry is in the Philippines alone, there

are more female culinary students now than

there are male. That’s been a fact in the last

two years. And for women to choose that

industry, it’s because the doors have opened

for them. It’s really the females that allows

us to be successful in this industry. After all,

the industry is about feeding, and this is what

we’re made of. We’re nurturing and that’s

what makes us different from men.

ESQ: Why is it that you felt this attractionto Italian cuisine as opposed to New York,

where you spent a lot of your formative

years, or even Hong Kong? Why not Chinese

cuisine or New York cuisine?

MF: It’s really funny, but the time for

me that was most memorable growing

up in New York was the early ’80s. It was

just maybe providential that it was the

Italianization of New York. There was a

mushrooming of very nice modern Italian

restaurants that were untraditional. They

were more Milanese in style, no longer the

red and white plaid tablecloths and the

Chianti bottles and the ceiling concepts. And

I think those were the ones that really made an

impression on me. There were little pizzerias

that were very modern. It was the first time

I had a cream-based pasta with truffle and

salmon and it was a very fresh spinach pasta.

It was a very memorable experience trying it

for the first time. This was a restaurant that

my grandfather would take us to almost every

Sunday. It was in midtown and it was that kind

of experience that made me want to go and

learn more about Italian cooking, but from the

parts that were not so known.

And I was also having the best time of

my life in New York. My mother had a really

wonderful circle of friends that made an

impression on me. It was that whole sort of

Studio 54 vibe in the ’80s. It made me feellike this kind of lifestyle was something that

I wanted to bring back home and share with

Manila. I guess going to the root, going to

Italy and really doing an immersion was the

best way to do that. I was in Italy those four

months—it was a very short time but I was

by myself so it allowed me to be a sponge. I

had no Filipino friends at that time so I was

also forced to learn the language.

ESQ: What made you come back? You

could’ve stayed in New York.

MF: It was largely that feeling that I had

where I wanted to bring what I enjoyed

most from my Italian experience and bring

it to the Filipino market. And I remember when I started Cibo in 1997, putting the

concept together, I was very clear: I wa nted

it to be in a mall setting. I wanted it to offer

value for money and I wanted the food to be

really authentic—the way they do it in Italy.

At the same time, I also wanted it to be able

to offer a concept that was homegrown,

created by a Filipino. Because at that time,

in 1997, the TGIFriday’ses and the Hard

Rock Cafés were making a killing, and

people were paying a premium for these

businesses that were making money in the

Philippines but basically sending out their

franchise fees abroad. So I wanted to be

able to give them a run for their money atthat time. Eighteen years down the road, I

feel that that’s mission accomplished.

ESQ: They say that the best restaurants are

the ones that not only offer good food, but

also offer the diner new perspectives and an

education in that regard. In [all your] years

as a restaurateur, how has the Filipino diner

changed, and is there anything else you

wish they could be?

MF: I’m glad that I was a purist when I

started, when I was introducing something

new to the Filipino diner. But I think

that, because the Filipino diner is so well-

traveled now, the level of sophistication


23/132F E B R U A R Y 2 0 1 6 • E S Q U I R E 17

and expectation of the Filipino diner is

absolutely world-class. So it’s a great time to

be in the industry and it has also forced me

to re-engineer my whole way of thinking.

I remember when I started with Cibo, the

menu had a notation in the bottom that

said, “No substitutions please,” for the

ingredients that were put together in every

[dish]. Nowadays, all the more the diner is

so educated. Do whatever you want! I’ve had

to rebrief the staff in Cibo. It’s been 30 years

from when I started working, and then 18

years with my first restaurant. And the way

the industry has boomed in the last decade…

I’m proud that I’m part of the industry and

that I was part of it from 30 years ago.

And if you think about it, the mostcelebrated chefs from 30 years ago are

mostly female. The famous chefs are

[people like] Tita Glenda Barretto, or food

personalities that influenced our thinking

then—people like Tita Nora Daza, and

Doreen [Fernandez] with her writing. Maybe

if Filipino cuisine had a gender, she

would be female. It’s the nanay’sand the

lola’s cooking that encapsulates what

Filipino cuisine is all about. It’s home

cooking, much in the same way that

Italian cooking is. I remember when

I started, the first opportunities I had

to cook in Malacañang, at that time

the side vegetables were carrots, green beans, and frozen peas. Because those

were the vegetables that appeared in

every plate that came out of a hotel

restaurant. So Filipino restaurants took

the cue. You would never find heirloom

rice for that matter, or sigarilyas, or

bulaklak ng kalabasa, or our native talong …

ESQ: I think we might even accuse you of

being bakya back then if you used those things.

MF: Exactly. And it dawned on me that

maybe that appreciation came after my

Italian experience. Because then, you have

this newfound awareness that, “Hey, our

vegetables are exotic for a foreign palate.”

ESQ: And even to some Filipinos as well.MF: Exactly. As a matter of fact, I think

that that’s what’s also driving the new

discoveries in the ingredients side for all

of us Filipino chefs. You know, the alugbati

flowers, the pansit-pansitan, the wood sorrel

that Noma used to use a lot, we realize it

grows like weeds in our garden! I think

that is also partly what has caused this

newfound attention that Filipino cuisine and

Philippine produce is getting.

ESQ: Margarita, how has your being a

mighty two-time cancer conqueror reflected

on your food, particularly at Grace Park?

MF: It’s really the newfound respect for

clean ingredients, finding the purveyors and

the farmers who have chosen to take a path

that’s a little bit more difficult. I mean, it’s

more costly, your product comes out more

expensive than others, but I think choosing

to promote those ingredients very early

on… I started it actually in Cibo 10 years

ago, soon after my thyroid cancer episode

and it was really the choice to go that path

even if it affected the bottom line because

I always felt that success and the benefits

from the business don’t always have to come

in the form of peso signs. The goodwill that

Cibo received through the years when we

started first doing our squash soup with

organic squash from Negros. We would

have it brought in by boat and really take astand and say, “Okay, we’re gonna use the

clean squash.” And we are now at 80 percent

organic greens, organic herbs, and organic

vegetables whenever we can at Cibo. It was

hard to defend that with my co-owners and

family in the beginning, because they knew

that the food cost jumped a little bit because

of it, but it was worth sticking our necks

out and being pioneers with that kind of

movement. Because nowadays, everybody’s

doing it and it’s great because it also helped

the farmer sustain their businesses and at

the same time, allowed the prices to come

down a bit.ESQ: Okay, I’m gonna put you on the hot

seat for a while by asking, what is your

favorite region in Italy?

MF: Oh boy. Oh dear… Although I started

my love affair in Tuscany, I think that it’s the

work that I do with Emilia-Romagna that is

closest to my heart at the moment. Because

I guess that they have the monopoly on the

best ingredients and the iconic products that

Italy is known for are from that region. And

Artusi hails from there.

ESQ: Okay, let’s jump the fence. What is

your favorite province in the Philippines?

MF: I guess it would have to be my home.

It would have to be Negros... Being able to

give homage to our heritage and to really be

proud of that part of me, it says a lot. Negros

has always been the pioneer for pushing

organic produce. Not only do other regions

in the Philippines look up to them for what

they’ve done in that aspect, but even other

Asian countries have taken notice of what

Negros has done.

ESQ: How would you describe yourself as an

eater? What kind of food do you like to eat?

MF: I’m actually a creature of habit. I really

love good Chinese food. Apart from a good

bowl of pasta, I’d always have to say that

my most favorite dish is still buttered rice

and talangka. I appreciate that as much

as a perfectly executed pasta. But maybeChinese cuisine [also], because it’s such

an old culture. What I know of it mostly

is Cantonese food and Shanghainese food

but I guess, just like Italy and just like the

Philippines, there are also so many other

parts of China that would be nice to discover

food-wise. What else? A good burger! I

love a good burger patty.

ESQ: Is there anything that you don’t

eat? Or don’t like to eat?

MF: Umm, abalone, maybe? A little bit.

I guess I eat pretty much everything but

maybe that and sea cucumber.

ESQ: What about what Margarita wants

to do next? Not the female chef who just won an accolade. What do you want to

do? Do you want to just rest?

MF: Yes! ( laughs ) That too. Maybe go

on an eating trip with my son. We haven’t

done my one-on-one trip with him to

Italy yet. I had to put that on hold when

I got sick. The most wonderful thing was

that he just wanted to come home and be

with me so that I could get well as quickly as

possible. So that’s what I wanna do. That’s

really what I want to do this year with

him. And one more dream: open a Filipino

restaurant abroad.

ESQ: When you cook, what is the creative

process for you like?MF: It’s in my mind. I create the flavors in

my head. I imagine the tastes in my head

and then I have the team help me execute it.

Because I’m not a technician in the kitchen.

I don’t even measure. That was very difficult

when I started Cibo, because in the end

it’s a business. When I cook, I’m like that.

It all starts in the head. I always say this,

maybe the eurekas, it’s like God whispers

them to me. Because the combinations of

the ingredients, you try to think, how could

you have thought of that without some help

from the heavens? When you imagine the

flavors together, it can blow your mind.

I think that consciously we all

just decided to become one,

and to feel strongly about

ourselves, about how greatour country is, and about how

wonderful we are as a people.



DRINKINGMaHB

A good lick of fi re a nd ice down one’s

throat. The ineffable tranquility of a

good smoke. Once the sun dips low

enough, it’s a fine time to hunker

down for a treat.

Barely two months old, Discovery

Primea’s cigar and whi sky bar,

1824 (named after the year the first

license for single malt distilleries was

purchased), offers itself as a lush,discreet haven to down the water of

life, and a choice ciga r or two.

There is nothing stodgy about the

place; they’ve done away with the Old

Boy’s Club atmosphere. You’ll find a

lot less leather, but the exclusive feel

remains—cool interiors are softly lit,

warmed with wood details, and there

are great seats at the bar and plush

little coves to lose hours in. Relaxed

elegance comes to mind, untouched

by c urrent trends a nd outside nois e. It

feels like a place where decisions a re

mulled over and made.

ThePleasurable

Quaf andDrawFINE BROWN SPIRITS, FRAGRANT

CIGARS, AND CHEERY NIBBLES.

TIME SLOWS DOWN AT 1824.

BY NAYNA KATIGBAK

PHOTOGRAPHS BY TAMMY DAVID



1824 IS A FINE PLACE FOR A WEE DRAM OR TWO. PICK YOUR DRINK AND CIGAR

AND SIT BACK FOR A SPECIAL COZE.

A PLUMP FINES DE CLAIRE OYSTER WITH SHAVED, FROZEN VINAIGRETTE RESTS ON

A BED OF ICE.

NOT SURE WHERE TO START? FLIGHTS ARE A GREAT WAY TO ENJOY 1824’S WIDE

WHISKY SELECTION. TOUR THE BEST OF THE ISLES, ONE POUR AT A TIME.

A CUSTOMMADE HUMIDOR HOUSES A WIDE SELECTION OF CUBAN AND

PHILIPPINE HANDROLLED CIGARS.

1824 IS OPEN FROM 4 P.M. TO

MIDNIG HT, MONDAYS TO SATURDAYS.DISCOVERYPRIMEA.COM

1824 offers well over a hundred

varieties of single malts and

whiskies—Speyside, Islay, Lowland,

and Highland, along with an array of

fine wines and liquors. Whisky flights

are on the menu, should you be in an

explorative mood. A mix of Cuban

and local cigars housed in a custom

humidor are offered tableside, cut and

lit to your specifications—whether

you prefer a n efficient butane torch

for a quick light, or one of their

specially made cedar spills. Salted

nuts and mixed chocolate nibs are

served with your order, but try their

small bites: chilled, plump Fines de

Claire oysters in a tangy vinaigrette;

or a rich, toasty grilled black truffle

sandwich with dressed greens on the

side. For something sweet, try the

warm chocolate truffles—dusted with

vanilla suga r, crunchy on the outside

and with oozing dark chocolate on the

inside. It hits a bliss point, excellent

with your whisky.1824 invites you t o sip, smoke,

and savor, whether you’ve come

for contemplation or spirited

conversation; the reasonable prices

are a good reason to keep coming

back. The celebrated pairing of cigars

and a good dra m of scotch work very

well in making t ime slow down when

you need it to, which is not such a bad

idea at the end of the day.There is nothing stodgy aboutthe place; they’ve done away with

the Old Boy’s Club atmosphere.

1

2

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TECH

On Christmas day, after having two bowls of

beef bone marrow soup, I finally unboxed some

fitness trackers from their mint packaging

and fiddled with them in confusion. The

overwhelming thought bubble in my head

being, how the hell does this work?

I’ve never used a fitness tracker before.

I’ve never even been successful enough to

integrate a legit fitness regime into my life.But my god, believe me, I have tried. I’m a

serial polygamist when it gets to sticking

to one (exercise): going from dormant, to

Bikram yoga, to Crossfit, to boxing, and then

back to square one. But once in a while, I’ll

be in a good place. I’ll adopt a fitness routine

with my game face on. And this was exactly

my mood on Christmas morning.

I tested three brands: Jawbone UP 24 [1],

Garmin Vivosmart [2], and the Misfit Shine [3].

First thing I noticed was how nice they looked.

Sleek and trendy. The Jawbone UP is the most

masculine, just a thick rubber bracelet that wraps

around your wrist. The Garmin Vivosmart looks

more like a digital watch with an LED screen

protruding on the top, lighting up when you

prompt it to give you an update. I like most the

Misfit Shine, a circular tracking device that lets

you choose how you want to wear it, whether

you pop it on a rubber band as a bracelet, or a

necklace, or a keychain.

In choosing your fitness tracker, you

decide based on two things: how it looksas an accessory, and how the application

interface looks on your phone. The way the

data is designed and disseminated varies.

Some apps are easier to digest (I l ike Misfit’s

simple graphs and easy-to-use interface),

while others have too much going on.

On that note, I find it odd that these

modern-day trackers won’t really let you

track anything without a smart phone. While

the bracelets do their job in taking note of

your movements, you can’t actually see any

of these details until you’ve downloaded the

app, connect via Bluetooth, and sync the

data with your phone. Seems like a lot of

steps to get your number of steps. Something

which, I have found quite by accident, your

regular iPhone can do too.

But one thing the fitness trackers do is

get you hooked on numbers. Because this

wearable tech can now quantify how much

activity (or inactivity) you’ve been doing,

you really have no excuse. A quick look at

the app before you sleep gives you an idea:

“Wow. I only clocked in a pathetic 432 steps

today, compared to yesterday’s 1,060 steps.”

Pretty shitty. Point is, if you’ve got no one

else to rah-rah you to booty camp, your fitness

tracker is bound to do that for you. It’s like

the more mobile, quieter, non-judgmental,

fitter version of yourself. If you need

a friendly reminder to get rid of the

beer belly, get a fitness tracker. If youneed someone to encourage you not

be such a slob, get a fitness tracker.

If you’ve been on a diet since age 13, get a

fitness tracker. Almost everyone is wearing

one, it looks decent too. Otherwise, if you’ve

actually grown accustomed to a decent

fitness routine, you have a good sense of

discipline, and you are able to juggle a

bala nced diet, I real ly don’t see the need

for one. Your iPhone can do the same. It’s

just a fancy bracelet and a subtle way of

saying: “Hey people! I’m making an effort

to be sexy!” Which I guess isn’t such a bad

thing either.

MaHB

BY KARA ORTIGA

ILLUSTRATION BY JAO SAN PEDRO

BOOTY CAMPDO WE REALLY NEED FITNESS TRACKERS?


27/132



ARTMaHB

Rules of EngagementAFTER BEING AWAY FOR YEARS, ARTISTS ALFREDO AND ISABEL AQUILIZAN

ARE READY TO SHOW US THEIR NEW WORKAND WE’RE EXCITED.

BY DEVI DE VEYRA

PHOTOGRAPHS BY JL JAVIER


29/132



CARSMaHB

Tamingthe beast

JAGUAR XE IS DETERMINED

TO BE A BAD CAT

BY JASON K. ANG

The Jaguar XE sedan is a dangerous car. We

found this out the hard way, as it first gave

us a hard conk on the head, then carved

out a little bit of our shin. The first was

courtesy of its low, coupe-like roofline, the

second by way of an angular air vent oddly

sticking out of the dashboard. Thinking

back the following day, I couldn’t accept that

it was my fault. I regularly get in and out of

different cars and don’t get a scratch. Now

it’s two in one day.

It had to be the Jag. It certainly looks

the part, all Darth Vader evil especially

in the dark gray paint scheme. The

face that Jaguar prefers now is a beady-eyed

scowl. The headlamps are tucked low, with

a furrowed brow courtesy of the swooping

hood. The grille is an understated black

rectangle framed in chrome. Embedded

within is a grinning cat surrounded by

red. That red badge and an engine vent in

the front fender that reads “R-Sport”—those

are overt clues that this XE is tuned for driving.

Those, and the sedan’s long-slung stance,

with large 18-inch wheels poking out from

the fenders, are a firm invitation to party.



By far the greatest source of entertainment

in the XE is in the driving. The engine emits

a subtle growl at idle. It grows louder quickly

and disproportionately with each small prod

of the accelerator. The turbocharger spools

up quickly and provides instant gratification,

even outside sport mode. Engage sport and

the 2.0-liter turbo revs more quickly.

That responsiveness is baked into theJaguar XE, and not just grafted on. Rather

than use an existing design, the XE uses a

newly-developed monocoque chassis. That

frame makes intensive use of aluminum,

which is lighter than steel, building on

Jaguar’s experience with aluminum. Its

flagship XJ is also built on an aluminum

frame, making it lighter than some rivals.

In the XE, 75 percent of the chassis is

constructed from aluminum.

The payback is that the XE has the

acceleration feel and agility of a sports car.

By far the greatest source of entertainment in the XE

is in the driving. The engine emits a subtle growl atidle. It grows louder quickly and disproportionatelywith each small prod of the accelerator.

There’s a small rear spoiler, and aluminum

tread plates on the doorsill. The front

bumper, side sills, and side power vents are

all specific to the R-Sport.

Park yourself in the Jaguar’s cockpit—

mind the roof and the air vent on the way

in—and you feel like you are integrated

into the car itself. The starter button

flashes red, like a pulse. Push it and therotary shifter, to use a bad James Bond

pun, rises to the occasion.

All the expected creature comforts are

standard in the XE. These include automatic

dual-zone climate control, parking sensors on

all corners of the car, and backup camera. The

audio system is controlled by touchscreen,

and it can integrate phone and streaming

functions via Bluetooth. The leather sport

seats are firm and supportive. They’re

trimmed with a combination of leather

and mesh fabric.

The steering is quick and responsive, thanks

to the tuned electric power steering system

and sports suspension.

The Jaguar XE is the company’s bid

to take a healthy chunk of the premium

compact sedan segment. The default choices

in this segment are all German: solid in

both construction and perceived value. The

XE provides a healthy challenge by usinga lighter chassis, and a more responsive

driving feel.

Jaguar seems to relish its antagonistic

image, first proclaiming that “it’s good to

be bad” with a trio of British actors in its

Superbowl ad, then providing a prototype car

to the latest Bond villain. The XE continues

that theme, all anger and tension.

Which provides quite an entertaining

experience for the driver. The XE may have

been a pain to get into, but once you’re

behind the wheel, you won’t want to stop.



MAGDA

Meike Ziervogel

Meike Ziervogel—founder

of the independentPeirene Press, which

specializes in short fiction

in translation—has written

her own novel, about the life

of Magda Goebbels. Blending

historical fact and poetic

license, we meet the wife of

the Nazi propaganda minister

Joseph Goebbels first as an

illegitimate child, then as a

woman desperate for home

and security, and then as a

woman prided as the Nazi

ideal of womanhood—whose

fanatic devotion for the

Führer compels her to usher

her children into the bunker

for certain death.

BOOKSMaHB

Femme FataleA LOOK AT FOUR FEMALE HEROINES AND THEIR U NUSUAL BOUTS WITH LOVE.

BY SASHA MARTINEZ

ILLUSTRATIONS BY ALYSSE ASILO

THE LAST LOVER

Can Xue

Winner of the 2015 Best

Translated Book Award,this novel takes the reader

into a lyrical, ps ychedelic,

fractal-ridden trip through

the messy and all-too-

intertwined relationships

of wives and husbands and

mistresses and sometime-

paramours. The prose

is fraught with fanta sy,

and the plot energetically

meanders with the

characters’ hapless but

always vivid journeys

toward love. The Last Lover

has been translated from

the Chinese by Annelise

Finegan Wasmoen.

THE PUMPK IN E ATE R

Penelope Mortimer

The vividness ascribed to

the unnamed heroine—withher diagnosed hysteria, her

series of marriages (her

latest husband is a successful

playwright, carelessly

callous with her emotions,

casually unfaithful with

nannies and starlets), and

her ever-growing brood of

offspring—all make for dark

comedy. But only until our

nameless narrator turns

the tables on the reader and

goes right for emotional

rawness. This novel was the

basis of a 1964 film of the

same name.

HALF A LIFE LO NG

RO MANC E

Eileen Chang

The steady publicationof the English-language

translations of Eileen

Chang’s oeuvre has been

bringing her lushly romantic

and politically subversive

brand of literature to more

and more readers. In Half

a Lifelong Romance, weonce again meet a cast of

characters caught in love

affairs rendered forbidden

by duty to one’s family,

to one’s social caste, to

the revolving uprisings in

one’s country. The quiet

language brings to the fore

impressions of Ang Lee’s

Lust, Caution.

“You learn nothing by hurting

others; you only learn by being

hurt. Where I had been viable,

ignorant, rash and loving I

was now an accomplished

bitch, creating and emptiness

in which my own emptiness

might survive.”

“The world was suddenly

bathed in light that made

everything transparent, all

of it real and precise.”

“—longing for this storm

to arrive, hoping that she

will be tossed aside by it,

overwhelmed, so that

she no longer needs to

think for herself and

can thus be released from

all responsibility.”

“She burned with desire,

walking back and forth

under the sun like a beast.”

ALL BOOKS AVAILABLE AT NATIONAL BOOKSTORE


33/132

M O

D E L

C A R L O K A

T R

E C O M

O D E L S

G R O O M

I N G

M

U R I E L

V E G A P

E R E Z

G R

O O M

I N G

A S S I S T A N T

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Style FEBRUARY 2016

Make your way to the recently opened second level of Hermès, where, amid the now-available furniture and homeware

(get your leather-trimmed portable lamp here), is a wider selection of clothing and accessories for men, including

various applications of leather; from loafers to briefcases, jackets to bracelets. The manipulation of animal hide is

the French house’s expertise, so much so that if they could make everything with leather, they probably would. In

fact, they already do. A sweatshirt in croc? Did it. A double-zip hoodie in watersnake? Done that. A bicycle? A pink

elephant? A ball cap in buttery-soft lambskin? Yes, yes (it’s a decorative objective), and yes! Anything is possible in the

hands of their artisans, and now, you can start building a life surrounded by the most beautiful skins right here.

IN THIS SKINPHOTOGRAPHS BY PIA PUNO

STYLING BY CLIFFORD OLANDAY

Lambskin leather cap, silk button-down shirt, and cotton crepe shorts. Jardin d’Osier wallpaper.

Second loor, Hermès, Greenbelt 4, Makati City.



Style

It’s all in the details:At Hermès, fastenyour shirt with alambskin clasp andsecure your watchwith a scratch-resistant barenia

leather strap.

Cotton shirt withlambskin leather collartab, cotton jerseyT-shirt, and ArceauChrono watch withbarenia calfskin strap.Perspectives Cavaliereswallpaper.



When a leather jacketis crazy soft andcrazy light—which iswhat sets an Hermèspiece apart fromthe rest—it makes itpossible to wear in

whatever weather,including ours.

Reversible lambskinleather jacket, cottonbutton-down shirt, cottongabardine trousers withzip details. Pantongraphereading loor lamp andLanterne d’Hermes


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Hermès indulges its fans with the expansionof its flagship store in Greenbelt 3. The new160-square-meter extension, found above theoriginal store, features (apart from men’s wear)its fabulous Maison collection, a covetableline of immaculately crafted furnishings andaccessories that bear the French hyper-luxury brand’s impeccable cachet.

A fabulous collection needs a spectacularhome infused with the Hermès spirit. TheFrench brand commissioned Paris-basedRena Dumas Architecture Interieur for itsinterior design. Details were considered togive Hermès clients an enjoyable experience.

Huge windows allow for ample light, whileBrazilian teak wood floors give the space aluxurious yet cozy ambience where guests canleisurely examine and appreciate the Maisoncollection’s exquisite offerings.

Stepping inside the boutique is prettymuch like walking into a well-appointed andtastefully decorated home. The dining areafeatures tables and chairs by Jean-MichelFrank—a prestigious re-edition coveted byserious collectors from all over the world. Finechina and tableware accompany the quaintsetting. A baby section is filled with things forthe stylish junior set, while an office vignetteseems like the perfect work station for thedesign-conscious executive.

Over at the living area, Antonio Citterio’sgrayed oak-and-leather sofa faces Jean-Michel

Frank’s parchment leather-covered coffee

table. A storage coffer in canaleto wood, linedwith bull leather draws the eye—it featureshidden compartments that slide languidlywith a gentle push. Lights by Michele deLucchi and crystal and porcelain decor fromthe La Table Hermès collection are scatteredabout for easy viewing.

A sweep of the interior space would reveala striking wall installation designed byJapanese architect Shigeru Ban. News of hiscollaboration with Hermès caused ripples inthe design world, and with good reason. Ban, the2015 Pritzker Prize awardee, created a series ofpanels that can be customized for walls or used

as dividers. Its holding structure is made fromaluminum and features a grid of H-shapedforms on which various panels upholstered inexquisite skins can be attached. Hermès offersa range of materials for the panels’ covers,including crocodile skin, cowhide, luxurioussilk-and-linen blends, cotton and abaca, andpure cotton. Shelving and drawers are also anoption, giving customers the freedom to craftinterior architectural details unique to theirpersonal spaces.

Hermès isn’t just about design or prestige; it’smore about a rarefied lifestyle. With the Maisoncollection, they invite you to take that delicateand special experience home.—DEVI DE VEYRA

30 E S Q U I R E • F E B R U A R Y 2 0 1 6

Natural calfskin leather jacket, poplin cotton shirt,cotton gabardine trousers, and Etriviere barenia

calfskin bracelet.

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There is a good

possibility that with

care and a bit of

luck, a leather jacket

will outlive you,

your children, and

even your children’schildren. And when

made of calfskin,

which wears no

protective coating,

the garment will look

even better with use

as it gains patina

over time.

Natural calfskin leatherjacket, cotton jerseyT-shirt, lannel-and-woolcashmere trousers, andSteve bag. Sellier chair.



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Three new shops accommodate theexpanding tastes of men.

TAKING STOCK

BY MIGUEL ESCOBAR

PHOTOGRAPHS BY MAGIC LIWANAG

You don’t often allow yourself to admit it, but you like to shop. It’s easily half the fun of dressing well.

There’s the thrill of the chase—in the quest for a sport coat, a white shirt, or a pair of shoes that no one

else has and which took ages to find. That’s what men look for in a retail establishment—a shop where

they can discover pieces that are difficult to come across or unlike most others. And because of this

thirst for shopping, options are expanding. More and more stores are keen to provide men with what

they seek, and you’d be damned if you said you didn’t enjoy it.

Style



CALVIN KLEIN PLATINUMYou’d be hard-pressed to name brands that are as globally

iconic as American fashion and retail titan Calvin Klein.

While CK is better known for its underwear and jeans (not

to mention its famously risqué advertising campaigns),

the house has long branched out into several sub-labels.

Among the newest is Calvin Klein Platinum—a label

launched by creative director Kevin Carrigan in 2014 as

the part of a reorganization of the company’s portfolio.

Platinum identi ies itself as a younger, more modern side of

the classic brand. With clear inluences from high fashion’s

present infatuation with sportswear and athleisure, the

men’s wear collection offers timeless silhouettes in

contemporary cuts and luxurious Italian fabrics like alpaca

wool, merino wool, cashmere, and silk. Black, white, and

shades of gray are the dominant colors across their current

offerings (with occasional blues). The brand stays true to

Calvin Klein’s proclivity for the traditional, the essential,

and the classic, while at once being current and decidedly

urban. Expect to ind clothes that are simple yet exquisite

on your visit.

SM Aura, Taguig City

From top right: Sport coat (P32,385), T-shirt (P10,985),and pants (P14,985). Leather jacket (P64,485) and shirt(P14,685). Opposite: Cardigan P23,985, shirt P12,985,and pants P17,685.



TRYST STUDIOPeople have never taken to travel as much as they do now,

and one noteworthy effect of all this exploration is retail

inspiration. Consider Michele Chan, the food retailer who

was so captivated by Europe and European style that she

decided to bring brands from Italy, Spain, Germany, and

France to the Philippines through the new multi-brand

lifestyle shop Tryst Studio. “I feel that European fashion

is more classic, less lashy, and has better workmanship.

[Europeans] value these things,” she says in praise of the

culture and clothing she brings to Manila. Her selections

do give that impression: Incotex is an Italian label that

specializes in trousers with impeccable it; Barcelona-based

Koike carries shirts in playful, original prints; and RobertFriedman is another Italian shirt company that combines

Italian elegance with American style (these are their three

most popular men’s brands).

The priorities that tie Tryst’s brands together are clear:

they’re all relatively hard-to-ind specialty brands, priced

above the High Street range but well below the popular

luxury brands—just right, with a premium on quality and

uniqueness. “The brands that we chose all specialize in a

particular item. It’s all they do. In a way, they’ve mastered

it,” Michelle explains.

Since their early pop-ups and residence in Myth in Greenbelt 5,

Tryst has been quietly building a following, and is now expecting

to bring in more brands in the new year. Their fearless selection

of quality-irst brands has done well to bridge Europe to Manila.

Greenbelt 4, Makati City

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Right: Shirt (P7,595) by Koike, pants (P11,995) by Incotex,shoes (P6,995) by Castañer, and hat (P3,495) by Bailey.

Opposite: Shirt (P8,295) by Robert Friedman and hat(P2,495) by Bailey.

Right, clockwise from top left: Shoes

(P6,995) by Castañer, bowtie (P2,695)by Altea, shirt (P8,595) by RobertFriedman, hat (P3,095) by Bailey,

scarf (P4,995) by Altea, and pants(P12,595) by Incotex.



URBAN TRAVELLER & COOurs is an age deined by the Internet. And while the Fil ipino

man has only recently grown accustomed to buying things

online, web-based stores have been gaining ground against

their brick-and-mortar counterparts. Take Urban Traveller &

Co, the web-only store that carries bags and accessories

you won’t easily ind anywhere else. It started with Venque,

a Canadian brand of bags that entrepreneur and frequent

traveler Hans Fernandez decided to peddle locally. Once the

demand made itself clear, Hans took in more brands of the

same kind of goods: all utilitarian essentials of high quality

and design. Today, their product mix seems straight out of

an explorer’s wet dream: backpacks made of superstrong

quanta fabric from Venque (ideal for adventurers), slimwallets with hidden laps (for large bills) from Bellroy, and

weather-resistant, military-grade duffel bags from Bomber &

Company. Hans puts durability and longevity on a pedestal

when selecting his brands. “The Filipino man is becoming

more and more discerning about the items he carries every

day. We’re all looking for products that are of high quality,

durability, and function,” he says.

And because there’s no one to assist you right away in a

virtual store, the site has put together a Lifestyle Curator,

which narrows down products based on what you need.

Choose “minimalist” from the menu, and you will be faced

with a forest green portfolio, among others. Hans notes, “We

understand that people have different needs, and we want

to help match our customers with the perfect carry items.”

urbantravellerco.com

Laptop folio (P16,500) by This is Ground and wallet(P1,250 on notebook) by Natsu.

From top: Backpack (P10,000) by Archival, messengerbag (14,900) by Gnome and Bow, and backpack(P16,400) by Gnome and Bow.

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HONG KONG: INITIAL

THE LOWDOWN Steampunk

meets Asian dandy.The brand has turned a

subculture into a fashion

empire in Hong Kong,

where it was founded over

15 years ago.

BEST BETS The layering

pieces in subdued palettes.

Everything echoes a

vintag e feel th at makes

the most polished guy

look even cooler.

EXTRAS Hats—there is one

for every look. They’ve

expanded into homeware

and a dining concept, too.

Shop and eat.

532 Jaffe Road, Causeway

Bay; +852 2442 1433.

BANGKOK: SSAP

THE LOWDOWN Born in

New York and now based

in Bangkok, this cult brand

incorporates camo patterns

and Thai techniques in

fabric dying to create

streetwear, from graphic tees

to hoodies to track pants,

offered at friendly prices.

BEST BETS The reversible

jacket—camo on one side

and black or olive on

the other—is on its way

to cult status.

EXTRAS Denim track

pants, anyone?

Gin and Milk, Siam

Center; +66 2 658 1000.

HONG KONG:

NEW CREATIONS

CUSTOM TAILORS

THE LOWDOWN Its sartorial

staples with i mpeccable

fit will make it hard for

you to ret urn to t he world

of ready-to-wear. Here,

orders (bespoke shirts,suits, jackets) with all your

requested details, from

monogramming to collar

and lapel rolls, can be

finished in a few days. Tip:

Drop by the shop on your

first day in the city and have

yoursel f measured by the

owner, Ramesh Bhojwani

(he’s been making made-

to-measure pieces for men

around the world for over

40 years), and then pick

up your orders before your

flight back to Manila. He

can also have them shipped

right to your door for a

minimal fee.

BEST BETS Dress shirts in

a wide array of fabrics and

prints will please your

inner preppy.

EXTRAS Boardroom

neckties to go with

workwear button-down

shirts.

Holiday Inn Shopping

Arc, Tsim Sha Tsui;

+852 2721 6061.

SINGAPORE:

BENJAMIN BARKER

THE LOWDOWN Founded

by an Australi a-based

Singaporean, this men’s

wear label, with boutiques

scattered around the plush

shopping districts of the

city-state, offers an ultra-

dapper wardrobe.

BEST BETS An eclec tic

but elegant suit wil l make

you believe i n the power

of clothes to make things

happen—whether in the

office or on a night out.

EXTRAS Variation s of

coats, shirts, and pants can be embell ished w ith an

equally deep collection of

accessories: pocket squares,

suspenders, lapel pins,

ties, and leather footwear.

Avail of custom-fitt ing,

embroidery, and other

swanky finishes, as well.

benjaminbarker.co.

TOKYO: VISVIM

THE LOWDOWN This

premium men’s label is

known for mixing Native

Americ an elements

with modern Japanese

sensibilities in traditionally

crafted and detail-focused

garments, earning it a

cult-like status in global

streetwear. Each piece

boast s of the br and’s unique

construction and “vintage

craftsmanship,” which even

utilizes natural dyes or Sea

Island cotton that’s known

for exceptional softness.

BEST BETS If we can say

“everything,” we would,

but its prem ium price p oint

dictates otherwise. Invest in

outerwear, luxe sport coats,

jackets, or cardig ans t hat

are sure to last a lifetime or

its famous, sneaker-soled

FBT moccasin, a modern

rendition of the Native

Americ an leather shoe.

EXTRAS The brand is available

locally, but nothing beats the

mothership in Omotesando,

which also houses their first

café, Little Cloud Coffee.

Gyre, Jingumae Shibuya-ku;

+81 3 5468 5424.

For brand-new threads (including a custom suit that’s made in a few days),

consider these style destinations.

AND NOW, ONE(OR FIVE) FOR THE ROAD

BY NICOLE LIMOS

F E B R U A R Y 2 0 1 6 • E S Q U I R E 37

You can never say that Riccardo Tisci

of Givenchy is afraid of prints when

much his work has been powered

by iconography, whether it was a

snarling Rottweiler, a collage of

Bambi and a nude female form, or

the passion of Jesus imprinted like a

ghost on the sweatshirts and overalls

in his latest spring collection. More

than just a punch of graphic, these

visuals are statements of whatever

question Tisci may be exploring. Can

you be provocative? Are you a sinner

or a saint? Are we all prisoners (like

JC)? Heavy, right?

For men who might not be ready to

wear such statements emblazoned on

their chests, Tisci extends a helping

hand, releasing a one-off collection

inspired by the more elegant jacquard

motif of a club tie. Tisci reworked

the idea into something more

abstract and applied it on wearable

pieces like, for example, a reversible

bomber jacket, with the micro pattern

on its wool side and a clean wash

of black on its nylon half, plus

accompanying accessories.

If you are still on the fence about

putting on a print, even with such

a quiet design (from afar, it would

appear that you are covered in a

lourish of dots), we fully support

the compromise of breaking the suit.

Wear just the jacket or just the trouser.

Or wear your workday uniform but

carry the printed briefcase.

And what does this pattern say

about you? That you are playful,

adventurous, whimsical, or fun—to an

extent? Or that you are just trying this

for now? Whatever it may be, this is a

ine way to dive into the fearlessness

of prints.

Greenbelt 4, Makati City and Shangri-

La Plaza East Wing, Mandaluyong City.

Prints Please



These days, timepieces are no longer purchased

simply for their practical function of keeping

time, but more for their artistry, and the

collective effort—driven by extreme, near-

obsessive perfectionism—that it took to create

such a thing of beauty and precision. Why else

would you spend the equivalent of a cool car or a

cushy condo on a wearable accessory?

“There is a very absurd dedication to the

highest level of quality that sets apart a certain brand, because it’s unnecessary… to spend

so much time laboring over a watch,” says

Ellen Sorensen, regional managing director

for Vacheron Constantin, the world’s oldest

watch manufacturer engaged in uninterrupted

activity since 1755. “It’s very artistic in the

way that an artist will work hard to search for

something beautiful, and more beautiful, and

more beautiful… and make something that the

world will like, and that’s what would really

make it turn on its head.”

It took seven years to create and launch the

Harmony collection, which is composed of seven

limited edition watches meant to celebrate the

260 years since Vacheron Constatin’s founding

by Genevan master watchmaker Jean-Marc

Vacheron. Apart from presenting dual-time

watches (including a smaller version in 18k

white or pink gold set with 88 diamonds), and

a chronograph (also with a smaller version in

18k pink gold set with 84 diamonds—the first

ladies’ chronograph for the brand), Vacheron

also created the world’s thinnest self-winding

split-seconds chronograph (only 10 individuallynumbered watches, each sporting a caliber

esquire philippines - february 2016

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