Sofitel Philippine Plaza: Health & Wellness

Photo from www.sofitelmanila.com

Scents of chrysanthemum float through the warmly lit open space while the sophisticated simplicity of the Asian-inspired spa with bamboo details and lulling water fountains set the tone for a serene salon experience. And here at the Philippines’ newest medical tourism destination, Sofitel Philippine Plaza’s Philippe’s Salon, LeSpa and The Zen Institute – only the latest and the best in medical facilities and beauty expertise are offered. 

"We wanted to bring in only the best,” says Sofitel’s general manager Goran Aleks about the luxury hotel’s grand plans to position itself as a medical tourism destination. “We did our research in Manila and found that the most knowledgeable celebrity hair salon was Philippe’s Salon, Manila’s premiere luxury salon, and for medical spa, (it) was The Zen Institute.”

Aleks explains that as a world-class hotel, they wanted to offer a really great beauty, health and wellness package to guests. “If you’re having something (cosmetic) done, might as well be pampered in the process,” Aleks beams, “And here at Sofitel, we cover all the bases.”

Photo from www.facebook.com/PhilippeTordjmanSalon

Philippe’s Salon: A French Touch

Philippe’s Salon and its staff, led by celebrated French hair artist Philippe Tordjman, brings artistry into hair care, using the very best and latest in hair care techniques and technology. As L’Oreal’s Artistic Ambassador in Asia, Tordjman has personally styled Hollywood celebrities like Antonio Banderas, Justin Timberlake, Jojo, Julio Iglesias, Meg Ryan and Melanie Griffith – just to name a few. He has even attended to heads of state like former President GMA and US Secretary of State Hillary Clinton when she visited the Philippines. 

From cutting to coloring to styling, Tordjman boasts that his fully equipped salon and internationally-trained staff is prepared to take on any task, even the most daunting and under the most stressing of conditions like weddings. “Anyone who is getting married can be really pleased because we can organize everything at once. Before it was a one-year preparation but now we can do treatments on the day itself if needed.” If the bride wants to turn from a brunette to a red head on her magical day, Philippe can ensure that her dream comes true. 

Must Try: Keratin Complex Smoothing Therapy

Philippe’s Salon is one of the few salons worldwide that offers the Keratin Complex Smoothing Therapy, the number one smoothing system in the world developed by world-renowned stylist, salon owner and television personality, Peter Coppola. The treatment infuses natural keratin deep into hair’s cuticle; taking care of 95 percent of your hair’s frizz and 60 percent of its dryness. By removing all of the impurities, the Keratin Complex Smooth Therapy leaves your mane silky smooth and manageable with an evident added shine. 

The Zen Institute: Feeling of Zen

LeSpa and The Zen Institute (located within the LeSpa) is where the best of massage therapy and medical technology meet. Advocating a holistic approach to beauty and wellness, Dr. Mary Jane “MJ” Torres-Valdecañas, head doctor, does not only offer natural, non-surgical and non-invasive beauty solutions like facial contouring and body sculpting, but also helps develop weight management programs for her clients, educating them on nutrition and diet. 

Must try: Resonax

Europe’s latest non-surgical technology for face and body sculpting called Resonax is every hectic businesswoman’s dream treatment because the procedure can be squeezed into your coffee break. The Resonax introduces electrode doses into the body that hasten the process of dissolving fat and help tighten the skin, Dr. MJ explains. Used in combination with the weight management program of SoFit, Sofitel’s fitness center, Resonax can instantly trim inches off from the waist, abdomen and face. Lipotherapy treatments such as Resonax will entail around 5-12 sessions but sessions can be customized to fit the client’s schedule. 

Spatastic: LeSpa

At LeSpa, clients can delight in a combination of traditional pampering rituals and modern treatments set in the tranquil Asian setting. Exclusive signature treatments and pampering body rituals, using unique French techniques and premium French products can be enjoyed further by booking the exclusive spa suites, which have spectacular views of the Manila Bay. LeSpa offers numerous non-therapeutic procedures designed to encourage feelings of wellness, from soothing facials that leave the skin looking firmer and radiant to stimulating massages and body treatments. 

Must Try: Mayon Wrapsody & Kerala’s Smile

The Mayon Wrapsody, one of Sofitel’s unique traditional treatments, is an hour and a half long massage that uses clay from our own Mayon volcano. The remineralising volcano clay wrap aids in increasing body temperature, which in effect helps increase body metabolism. The treatment also utilizes the combined benefits of natural skin-lightening calamansi and papaya scrub to detoxify, soothe and attain balance. 

On the other hand, Kerala’s Smile treatment eliminates muscular tension, fatigue, body heat, digestion problems as well as rejuvenates one’s body from jet lag. The signature soothing entails a remineralising and stimulating rubdown that’s finished off with a foot massage using a Kansu bowl. An additional benefit is that it is said to improve sleep quality.

Fortunately today, “A beautiful woman doesn’t have to choose between living a great life and looking 10 years younger – but living a great life can lead to looking 10 years younger.” Sofitel Philippine Plaza’s beauty and wellness triumvirate: Philippe’s Salon, LeSpa and The Zen Institute – the newest medical tourism destination – won’t hesitate to pull out all the stops to make sure that a woman is beautiful, inside and out. 

First published in PeopleAsia Magazine.

Sugarleaf: The Beauty of Raw

In the same way that food can harm our body, food can heal as well. And in the path towards self-improvement/enlightenment, healing can be found in the way of the raw. 

To help us first understand the importance of eating raw, raw food gourmet chef and lifestyle coach Mona Lisa Neuboeck introduces the concept of “the life force” to an intimate media group. The life force is loosely defined as the “live enzymes and nutrients” that are naturally present in fruits, roots and vegetables. Though our bodies already have enzymes to help specifically with metabolism, live foods lend an extra hand by essentially digesting themselves.

Once raw food is digested, the body is able to absorb 100 percent of its goodness unlike the measly 20 percent which is left after conventional cooking. With conventional cooking, what we have may be a tasty dish, but it is a lifeless one. The body will also need to work double time to digest cooked food. (Note: a piece of steak takes up to four days to digest, essentially rotting inside the intestines, whereas fruits and vegetables are out of the body in just 12 hours.)

Though eating raw food and becoming vegetarians have their good points, the overriding thought on everyone’s carnivorous minds is “How could I turn vegan? Healthy food rarely tastes good!” Chef Mona Lisa, reading our hesitant and begrudging faces, spends no time enchanting us with the yummy possibilities of raw food. She even goes so far as to say that raw cuisine can be as flavorful and healthier than the gourmet dishes that we enjoy in five-star restaurants – and we can make them ourselves! 

Mona Lisa shows us how and pulls out from behind the counter her weapons of choice: a knife, a high-powered blender and a juicer. Chef Mona Lisa whips up first the grapefruit ginger blast smoothie, which she shares is her and her partner’s favorite breakfast drink. Compact with vitamins and nutrients, the grapefruit ginger blast is said to cure even the most intense of hangovers. To make the beautiful fruit blend, she chucks in a few pieces of ginger, grapefruit, lemon zest, apples, vanilla beans, bananas for that yogurt texture, cayenne pepper, which aids in fat metabolism, and ice into the high-powered blender. And after a few good seconds, what we have is a light, frothy citrus medley that can wake up any tired body and palate. 

As we flip through the handouts that Angelo Songco, the marketing and business development head of Sugarleaf restaurant, distributed beforehand, Mona Lisa is quick to share that there is so much room to experiment with flavors when “cooking” with raw food, which is why one shouldn’t be too stringent with measurements. “Close the handouts, have fun and rely on your taste buds,” she instructs. 

Apart from blending and juicing, raw food cuisine also entails a lot of marinating. One has the flexibility to prepare food ahead of time, even a day or two. Mona Lisa brings to the table her delightful dishes which she prepared the day before – a lovely pesto and tomato “raw-violi,” baby bok choy shitake un-stir fry and raw daikon un-fried rice.

The raw-violi is Mona Lisa’s interpretation of the Italian favorite but instead of pasta, pesto paste and sun dried tomatoes are sandwiched between thin slices of cucumber. Drizzled with golden extra virgin olive oil, the raw-violi makes a beautiful entrée. 

The baby bok choy with shitake mushrooms and the daikon un-fried rice, on the other hand, satiate the Filipino palate for something more “substantial.” Visually, the bok choy resembles beef and broccoli but one cannot mistake the taste. A little sweet, a little sour but undoubtedly satisfying, the explosion of fresh flavors reverberate on the taste buds. The daikon un-fried rice, made from turnips and daikon, which tastes likecoconut meat after it's been squeezed of its juices, complements the “meaty” viand. 

To end the meal on a sweet note, we relish a comforting slice of the sweet potato mocha torte pie topped with dark, cacao chips and dried blueberries. “I can eat this forever!” we all exclaim. Desserts, undoubtedly, is where the strength of raw food lies. 

Mona Lisa and Angelo understand that it might be a tall order for some Filipinos to quit cold turkey on our favorite lechon and sisig. But even for the most hardcore meat-eaters, turning vegan is possible. Take for example, Mona Lisa. This renowned raw food chef ironically hails from a long line of famous Innsbruck butchers in Austria. From being surrounded by beef to becoming anti-meat, Mona Lisa proves that despite a carnivorous upbringing, it’s never too late to start eating healthy.

Whether you decide to turn vegetarian or remain a carnivore, what is important, Chef Mona Lisa says, is that we lessen our consumption of food filled with empty calories, preservatives and health-sabotaging substances and try to incorporate more raw food into our diet. Living life starts with eating right. 

For more information on how to join the Raw Food Workshop, email angelo@sugarleafph.com or call 0917 8039055. You may also visit Sugarleaf at the MEDICard Lifestyle Center at 51 Paseo de Roxas corner Sen. Gil Puyat Avenue, Urdaneta Village, Makati City 

First published in PeopleAsia magazine. 

The Chinese Chowdown: PF Changs

Philip Chiang’s odd combination of Asian looks and heavy American twang is disarming, but not half as disarming as the culinary experience that awaits his customers with every bite. Who would have thought that there’s something new to be experienced with Chinese food — minus the expected heavy, bloated feeling — and that it can only be had at P.F. Chang’s? 

It never ends well — or pretty — when I eat Chinese food. Lethargic with the greasy, MSG-laden deliciousness of it all, I find it hard not to eat myself into a food coma especially when taunted with a smorgasbord of Chinese cuisine laid down before me. But after feasting on P.F. Chang’s bestselling dishes during the restaurant’s grand opening on The Street at the Alabang Town Center, I felt incredibly — and surprisingly — clearheaded.

“That is our secret!” interjects Philip Chiang with a clap. “We don’t use any MSG in our dishes,” he stresses. The tall bespectacled man before me is the renowned “Chang” in “P.F. Chang’s” and one of the partners of the famed US bistro. “P.F.” on the other hand, are the initials of his partner Paul Fleming.

Staying true to P.F. Chang’s no-MSG policy and stringent food philosophy, he believes in using only the freshest of ingredients. “Whatever is not used at the end of the day, we throw away. It’s precision preparation. Our chefs are only allowed to use the Chinese cleaver and wok in cooking,” he explains. Yes, Chiang believes that this raw simplicity in presentation (“No garnishing unless it’s necessary!”) will make P.F. Chang’s a hit in the Philippines. 

Archie Rodriguez, president and CEO of Global Restaurant Concepts, Inc., the company responsible for bringing in P.F. Chang’s to the Philippines, shares the same sentiment. “You may say we serve typical Chinese dishes, but we raise the bar for dining experience because we prepare it with American fine dining precision and service,” Rodriguez says. 

As we wait for the dishes to emerge from the kitchen, Chiang doesn’t hide the fact that one has to be patient when dining at the restaurant. “As a fine dining place, we have a particular standard we keep. From preparing the ingredients, to cooking and plating, we make sure that nothing is lost, flavor is intact.” In not so many words, one can’t rush perfection. And as the parade of dishes round the corner from the kitchen to our table, we realize that it pays to wait. 

(On an important side note: When I returned to P.F. Chang’s the following weekend, the service improved greatly. The service was quick, the staff was superb and the food, as expected, was nothing

less than delicious.)

The first to come around is P.F. Chang’s signature Chicken Lettuce Wrap. The lightly minced water chestnuts, shitake mushrooms and chicken are laid on a bed of fried noodle sticks. Eaten like a taco, the

Chicken Lettuce Wrap was a refreshing and filling appetizer. Feel free to stuff your own wrap and dip it in the sweet soy sauce-based dip, which the servers are happy to mix for you.

As we busy ourselves perfecting our own version of the chicken taco, Chiang shares more of the restaurant’s secrets: “What we really want our food to be is very simple but flavorful. We use no more than three ingredients in each dish as to make sure that the dishes look, feel and taste as fresh and as natural as possible.”

If the group was a bit timid and shy while eating our appetizers, by the time the Dynamite Shrimp and Northern Style Spare Ribs came to the table, we were loudly passing the dishes from one end to the

other, shamelessly devouring the food. We popped the sweet morsels of Dynamite Shrimp like popcorn (the sweet, tangy sauce packs a bit of heat) and we took to the Northern Style Spare Ribs with much

gusto. No need for knives and other utensils as the succulent meat neatly fell off the bone. On the table was an assortment of sauces and condiments — chili paste, chili oil, soy sauce, hot mustard and vinegar — which we all instinctively reached for (Oh how we Filipinos love drowning our food in sauces!). But Archie stops us midway and gently suggests that instead of the soy sauce, we put some of their

5-spice rub to accentuate the flavors. The rub, a mix of various herbs and spices, was indeed the better choice!

Needless-to-say, we flew through the other dishes – Crab Wontons, Chang’s Spicy Chicken, Mongolian Beef, Chengdu Spiced Lamb (Divine!), Lo Mein and Sichuan-Style Asparagus — which too were perfectly prepared, presented and served. We washed it down with a refreshing — and might I add, addicting — glass of tamarind and jasmine iced tea. (Both were delicious, but the tamarind iced tea

is hands-down the undisputed favorite.)

From among the dishes, there is one that deserves special mention — the Shrimp with Candied Walnuts. Shrimp, prepared similarly to the Dynamite Shrimp, is tossed in a “salad” of honeydew melons and candied walnuts. The dish’s playful, fresh colors and surprisingly harmonious flavors bring out the child in you. If there is one dish that will have you coming back to P.F. Chang’s, it is this.

All in all, P.F. Chang’s does not disappoint. The dishes were simply superb — savory, filling but light and fit for a queen. Its meticulously prepared dishes packed with flavor redefine Chinese food. No more MSG-induced food comas and grease-loaded dishes; just really great Chinese-inspired food. With a clear head and a full stomach, I am convinced that it will take a few more trips for me to The Street to discover the other great secrets of P.F. Chang’s. And I think it won’t be long before I get another hankering for Chinese food.

PF Chang's can be found in Alabang Town Center and Bonifacio High Street. 

First published in PeopleAsia Magazine.

Osaka, Japan: Osaka Strut

At first look, the clean sterile sights and sounds of Osaka’s cityscape of silver high-rises, quiet low-lying museums and well-groomed parks, with hardly a disturbance on their well-paved highways, paint a picture of a quiet suburban life (Osaka is considered “suburban” compared to its sister cities, Tokyo and Kyoto).

But maybe I had spoken too soon, because upon the dim of twilight, Osaka reverberates with a palpable electric buzz. As businessmen shed their conservative two button American suits, the city comes alive with the neon blink of downtown Dotonbori, chivalrous bow-tied taxi drivers, the stylish elite of anime-looking characters on their way to the nearest pachinko parlor or karaoke joint, and the scent of soothing ramen and takoyaki batter wafting through the streets. With all your senses on overdrive, you realize that there is much more than meets the eye here at Japan’s water metropolis, Osaka.

After three highly fascinating days, I think I can help future visitors with some must do’s and must try’s, must eats and must sees in this city of bridges and subways.

Osaka Castle: Majestic Oasis

On our first day of adventure, we were greeted by our gracious hosts Shinichiro Takeuchi of Osaka Convention & Tourism Bureau; Tomoyuki Nagao, Manager of Philippine Airlines (PAL) Osaka District; and Lorelei D. Cruz, Administrative Officer from the Department of Tourism at world-renowned Ana Crowne Plaza. Together with our intimate group of five including Mayette Casanova, Corporate Sales Manager of PAL, we were whisked away to Osaka Castle.

First built in 1585 by Toyotomi Hideyoshi (a daimyo during the Sengoku period who unified the political factions of Japan), the lavish Osaka Castle is reputed to be unparalleled in the country. Osaka Castle, which sits at the center of a sprawling 106.7-hectares of ground, is a resplendent and shining example of history, with its elegant architecture and gold-tipped emerald roof, which one immediately sees from the bottom of the hill. While the exterior of Osaka Castle glorifies its ancestry, the interiors are all modernity, renovated and transformed into a fully air-conditioned museum. The eight floors chronicle the life and legacy of Hideyoshi, as well as the battles during the Sengoku (the warring states) period.

From one grandiose historical landmark to another, we proceeded to The Museum of Oriental Ceramics, an inconspicuous museum located at the heart of Nakanoshima Park. The museum showcases 2,700 artifacts including two national treasures and 13 important cultural properties. Ironically, the museum has just two Japanese pieces. A plate is not just a plate and a vase is not just a vase, we learned.

Tenjin Matsuri Festival: Time to Party!

Having a history of more than 1,000 years, the Tenjin Matsuri, which is one of the three greatest festivals of Japan and also the world’s greatest boat festival, is a summer festival dedicated to Michizane Sugawara, deified as the god of learning and art. The festival is divided into two parts; the land parade where some 3,000 people dressed in the imperial-court style of the 8th-12th centuries participate, and the boat procession, where the same 3,000 people board some 100 boats from the Tenmabashi Bridge and sail upstream.

And lucky for us the starting point of the parade was right outside the museum. Leading the land procession are the hypnotic beats of the moyoshidaiko, drums played by scarlet-cap wearing Ganji or “praying people.” Following the scarlet-caps are a procession of long-nosed goblins, dragons, virgins and dames as well the spirit of Sugawara enshrined in a beautiful mikoshi, a portable Shinto shrine.

Proceeding to the Okawa River where the boat procession is to take place, we were amazed at the sheer thousands of cheering spectators. The lights of the boat procession and umbrella of astounding fireworks served as a romantic backdrop. Thankfully, we had reserved ticket seats and were able to enjoy an unobstructed view of the procession while joyfully munching on our packed lunches, lovingly prepared by Takeuchi.

On an important side note, Osaka is known as the “nation’s kitchen” or the city that never stops eating. As testament to their gastronomic superiority, their battle cry in this side of Japan is actually “kuidaore” which translates to “Eat yourself into ruin.” Before leaving Osaka, you must, as in must try their legendary street foods: takoyaki (deep fried octopus balls) and okonomiyaki (savory pancakes filled with pork, squid, shrimp, shredded cabbage or whatever ingredient you wish). For the best okonomiyaki in town, you must try President Chibo Dotonbori. If you wish to partake of a traditional Osakan meal, go to Hana-Goyomi Restaurant at Swissotel where their superb display leaves one drooling. Also try the restaurant Etsu, which offers incredibly delicious low-calorie buffets. “Low-calorie” and “buffet” are two words I never expected to lump together but apparently in Japan they are a winning combination!

Floating Garden Observatory & Lumi Deck

On our second day of adventure, though still groggy from last night’s festivities, we were only too excited, delirious with glee actually, to visit the Floating Garden Observatory.

At a towering height of 173 meters above ground, the Floating Garden Observatory illustrates mankind’s obsession and curiosity with reaching the heavens. We took a vertigo-inducing elevator ride up to the 40th floor and another escalator ride to the donut-shaped skywalk. The Observatory to Osaka is what the Empire State building is to New York. This skyscraper of modernity offers a truly exceptional 360-degree panoramic view of the high-rise buildings, waters and bridges of Osaka. This could definitely be one of the most romantic places in the world, I thought. Osakans too had this in mind when they created a special niche for lovers called the “Lumi Deck.” This ledge, surrounded by a gate of heart shaped locks called the Fence of Vows, is where couples can profess their “eternal love.”

After grabbing another eight-course meal at the observatory’s restaurant Sangu (Oh how the Osakans love their dining rituals!), we swooshed back down the 40 floors. But though our feet were firmly planted on the ground, our heads were still somewhere lost in the clouds… especially fantasizing about our next destination, the Osaka Aquarium.

Kaiyukan: Under the Sea

The Osaka Aquarium is what little girls who watched little mermaid like me could only wish for. Kaiyukan, which means “playing in the sea pavilion” is located at the waterfront of Osaka Bay, next to the Tempozan Ferris Wheel, which was considered the largest in the world at 112 meters high until it was eclipsed by the London Eye in 1999.

Kaiyukan boasts of eight grand floors that cover approximately 286,000 square feet; holds 11,000 tons of water; and accommodates 27 tanks, 16 main exhibits, and 580 different kinds of marine life from the Pan Pacific Volcanic Zone. From sea otters to giant spider crabs, nothing compares to the pure awesomeness of standing before Kaiyukan’s prized whale sharks in the Pacific Ring Tank. It is the largest tank at 30 ft deep and houses all creatures that could be found on the ocean waterbed: hammerhead sharks, starfish, gigantic manta rays, spider crabs and adult whale sharks which measure an astonishing five meters in length. The experience became surreal especially when the whale sharks passed by my window. If wasn’t for the 12 inches of acrylic glass separating us, I would have thought I could very well touch them.

To Other Adventures

From big adventures to small adventures – raiding Daiso (Osaka’s 100 yen shops), Don Quijote, and Shinsaibaishi shopping center, what can be concluded is that there are too many things so fascinating about Osaka. The two day, three night weekend Swingaround Osaka package is simply not enough.

“But it’s a start!” adds Mayette and we all agree. Aside from being the only airlines to offer a Swingaround package in Osaka, the strength of Philippine Airlines’ weekend getaway package is that it is a convenient DIY type of trip, allowing you to map out your activities and freely explore the niches of Japan’s city of water at your own time and pace. The Ana Crowne Plaza, PAL’s only hotel partner for the package, ensures a truly memorable stay with their world class service and modern amenities. “Another airline offers daily trips to Osaka, (but) PAL is the only airline that offers business class section,” adds PAL’s VP for marketing support Felix Cruz.

“This is the life!” exclaims Mayette, right before she belts out her winning note. It is our last day and we’ve chosen to close our incredible trip with a bang as we gather in one of Osaka’s karaoke joints called the Big Echo. (The Filipino’s love for karaoke breaks boundaries yet again.)'

And as we chant whatever decipherable syllable we could catch from Takeuchi’s choice of Ulfuls’ song called Osaka Strut, a few catchy lyrics strike a chord in us: “Anywhere else seems like a foreign country, OSAKA STRUT! Keep on strut, here there’s all sorts of stuff to do.” With mocktails and Asahi beer in our hands, we toast to a city that was able to stretch a day beyond 24 hours and still left us wanting more. A toast to you Osaka, till we meet again!

Peacock Garden Luxury Resort and Spa, Bohol: The Bird of Paradise

The peacock is the iconic animal that best represents pride and vanity, but in Bohol at the Peacock Garden Luxury Resort and Spa, the peacock represents extravagance at its most hospitable, elegance at its finest and beauty in its most natural state.

One would not expect that up the dirt road, 1.5 kilometers away from the capital city of Tagbilaran, lies a gem, a respite of beauty and serenity befitting the quiet calm of the island of Bohol. Located in Upper Laya, Baclayon, the mountainside resort holds an expansive view of the Pamilacan Island and the Mindanao Sea.

In 2008, the Peacock Garden Luxury Resort and Spa earned a prestigious AAA rating from the Philippine Department of Tourism. It is the first resort/hotel in Bohol to attain that recognition. The boutique resort, which covers over four of 11 hectares, offers 40 luxurious, modernly decked suites that all overlook the sea, an infinity pool and beautifully manicured, lush gardens. (Take a leisurely walk around the mango orchards and you might just chance upon the resident peacock.) The Mediterranean-style villas exude Old World nostalgia with an evident Filipino hospitable charm. But the Peacock Garden is more than just a luxury boutique resort, it is a museum.

Owned by German-born Hans Schoof and his wife Lani, and managed by their son Christian, the Peacock Garden hosts priceless art collections of both national and international interest. Hans, though a Weisbaden, German by birth, is a Filipino at heart. His admiration for no other than the Philippines’ national hero Jose Rizal is evident as numerous memorabilia decorate the walls and halls of the hotel. From first-edition postage stamps with the face of the Filipino martyr in the dining hall, the busts of Rizal and his close colleague Ferdinand Blumentritt at the entrance, to the pseudo shrine of Rizal’s past lovers — including Rizal’s dulce estranjera Josephine Bracken — in the cigar room, the collection is vast and fascinating. But nothing is as impressive as the family’s most prized piece — the original living room set used by Jose Rizal in 1886 when he stayed in Germany, which is on display at the entrance of the Old Heidelberg restaurant.

Apart from the Rizal paraphernalia, magnificent original paintings by Ivan Acuña, 18th century wooden chairs from German castles, photos from a German fencing fraternity (Hans’ father was a skilled fencer), postcards of the Weisbaden countryside and other delicate historical knick-knacks line the walls of the Old Heidelberg restaurant, warming the amber room like old family photos. 

The Old Heidelberg restaurant was originally established in Malate, but was transported to the idyllic sanctuary of Bohol when the resort was opened. Staying true to its German roots, the menu — created by Chef Klaus Weingartner — has a list of authentic and perfected German recipes like the schnitzel and veal cheeks.

When at the Old Heidelberg, make sure to try their curious ice cream platter. The innovative plate has several unique flavors that boggle the mind and tantalize the taste buds like the barley beer, chili mango and vanilla ginger scoops. Christian, who has inherited his parents’ love for history, excitedly shares that the Peacock Garden will soon recreate a menu that was only experienced by European royalty. (The idea was inspired by the menu cards, taken from 18th century royal cruise ships, that are on display in the hallways of the hotel.)

If not eating, visitors of the Peacock Garden can be usually found wading in the infinity pools or relaxing at the Fontana Aurelia Spa for their daily dose of the hotel’s signature massage — the four-handed anti-stress therapy treatment. It is pure hedonistic pleasure as this massage expertly relieves the body of its city tensions and is performed by two therapists who mirror each other’s movements. Apart from the luxurious massage, the ladies, as well as the men, can enjoy various spa facials, body scrubs and wraps.

 While the ladies will find themselves highly entertained for the day at the spa, the men need not yawn in boredom as this resort is very much made for them as well. Retreat to the members-only Cigar Lounge or the underground wine cellar to enjoy a glass of 1825 port wine and a cigar. The wine cellar, tucked beneath the Old Heidelberg restaurant, boasts a collection so vast, it will make even the most reserved sommelier squeal with glee.

Upon learning that one member of the media group was a certified sommelier, Hans graciously opens up one of his prized wines and offers the drink in a ceremonial Port wine glass, one of the only remaining sets from King Emmanuel II, the last king of Portugal.

The Cigar Lounge offers a wide selection of cigars — from famed Dominican cigars to the signature Hemingway series from the Arturo Fuente collection. The oak-colored walls are lined with pictures of (in)famous cigar smokers such as Ernest Hemingway, Winston Churchill, Fidel Castro, Al Capone and Che Guevara.

“The peacock is not about vanity or frivolity. The peacock is a symbol for the meeting of cultures. At the Peacock Garden, this East-meets-West sensibility is reflected in warm, Filipino hospitality and Old World European art and interiors,” says Christian. “In history, legend, myth and lore, the peacock is the possessor of some of the most admired human characteristics — integrity, beauty, incorruptibility and nobility.”

The Peacock Garden is a place for enjoying the luxuries of life. Spend a day at the gardens and you’ll understand why the peacock is the choice of bird for this island resort paradise. In Bohol at the Peacock Garden Luxury Resort and Spa, the peacock represents extravagance at its most hospitable, elegance at its finest and beauty in its most natural state.

Jakarta, Indonesia: Spice of Life

To shop and dine is divine! And this could not be more true, we discovered, during our heavenly three-day stay in Indonesia’s largest city and capital, Jakarta, where shopping and dining are both undoubtedly intense.

Home to an estimated 10 million people, the thriving megapolis is abuzz with Jakarta’s iconic ojeks (motorbycle taxis), bright orange bajajs (tricycle) and blue taxis. The People Asia team peered through the windows of the bus, amazed at the city that seemed so much like ours –– familiar yet new to our senses. Far-reaching skyscrapers, impressive monuments and expansive malls that can rival any world capital’s peppered the horizon.

Despite Jakarta’s awe-inspiring structures, what interests us travelers is its famous fiery sidewalk cuisine and its small, themed markets filled with priceless historical knick-knacks. According to our gracious guide Surjadjaja Tanudiredja –– more fondly called “Surya” meaning “sun” –– Jakarta’s rich cultural heritage finds its roots in the 14th century where it served as a major trading port. Apart from the trade of spices — it was strategically located along the Spice Route — Jakarta benefited greatly from the cultural exchange and became the melting pot of Chinese, Malaysian, Arabic, British and Dutch influences. Surya’s tales of Jakarta’s gastronomic superiority had us salivating but before making our way to some delicious local grub, Surya suggested that we first work up an appetite.

Shop, Shop and Away!

After having our dose of caffeine at the Grand Indonesia Mall –– the Indonesians do so love their Luwak coffee! –– the People Asia team bolted to Jalan Surabaya, the renowned flea market in Jakarta. When they say flea market, the Jakartans really mean antique market.

The vast 500-meter long street, lined with open air stalls overflowing with dainty knick-knacks, is one of the remaining themed flea markets in Jakarta and is the treasure trove of many art collectors, interior designers and historians. From delicate silver hair pieces adorned with precious stones befitting a princess to unpolished Javanese wood sculptures and even Arabic lamps that vendors claim to date back to the 17^th century, the antique market is filled with curios and each has a story to tell. Vendors lure tourists and travelers with stories of where and how they came to have this piece of history in their hands. Fact or pure fiction, we don’t mind as we are charmed by their tales. Though there are undoubtedly pieces of dubious origin, most of the pieces are authentic, Surya claims. The Pinoy’s expert skill in haggling proves to be useful here as you can bring down the price of an “antique” to half. “Haggle –– with a passion!” Surya reminds us with a chuckle.

Apart from the overflowing curios, there are sections worth sifting through such as the Wayang “shadow” puppets store and the vintage record shop where, given a bit of time and patience, one can find a music gem like a first edition Johnny Mathis vinyl record.

Food... Glorious Food

After an hour of thoroughly scavenging through the shelves, baskets and boxes of oldies-but-goodies, we worked up a hefty appetite. I was tempted to buy the sweet-smelling banana fritters with powdered sugar and the pink-colored coolers called es campur (shredded ice topped with sweet beans and avocado, much like our sidewalk treats halo-halo and ice scramble), but Surya told us to save our appetites as he had a sumptuous feast in store for us.

And we weren’t the least bit disappointed. After sampling the Chinese cuisine the previous night at Raja Kuring, a former spice warehouse-turned-restaurant, we were ecstatic to finally have a taste of authentic Jakartan cuisine. At Tekko restaurant, located in west Jakarta, we were delighted with the venue’s burst of colors. Scarlet, emerald and gold lanterns hung from the ceilings and the colorful fare of krupuk (prawn crackers) and local delicacies in weaved baskets enticed us. The host lights up sparklers embedded in the husk of a young coconut to complete the truly festive ambiance.

We had a lot to celebrate, too, as spread out on the table were more than a dozen dishes of authentic Indonesian cuisine plated on wooden bowls and green palm leaves. Our gracious hosts made sure we had a dish from every imaginable food group and more! The feast included white clams with tauco sauce (kerang kepa tahu), chicken marinated with special Tekko’s sauce (ayam goring special Tekko), roasted and buttered prawns, crispy fried dilis and calamares.

With our stomachs grumbling, we took to the feast with much gusto. There were several dishes reminiscent of traditional Pinoy cuisine like the sop buntut, the Indonesian version of beef nilaga. But after sampling every dish on the table, the group concluded that Indonesian fare is definitely more robust.

Simple dishes like the crispy “flying” tilapia are paired with the spicy sambal, a thick, heavily spiced chili paste which is the same flavorful heat found in the tofu tahu goring (fried tofu). Fresh fish draped in a soft spicy curry was undoubtedly the group’s favorite. To temper the hot, spicy dishes, the kangkung hotplate with garlic in sweet oyster sauce soothed our palates as well as the satay in peanut sauce. Our marketing manager Ryan Calmante, on the other hand, preferred to cool his tongue by shoveling in more rice!

Surya beamed as he saw how enthusiastic we were and prodded us to eat with our hands, as this is how Indonesians truly enjoy their feasts.

Though rendered immobile after the decadent lunch, we found that we had a wee bit more space in our tummies for Es kelapa cincao, a dessert made from coconut meat and grass jelly. 

After much debate –– which occurred over another sumptuous meal at Sari Ratu Restaurant with Jakarta-based Filipina Chris Kusuma, the group concludes that Jakarta cuisine should not simply be defined as spicy. Apart from the heat and bad traffic, Chris shares that “in Indonesia –– much like in the Philippines –– hospitality finds its way into every gracious plate.”

The textures and layers of heat and spices reflect the complex and multi-tiered culture of Jakarta. The cuisine also takes the best of outside influences and masterfully incorporates them into their dishes. What makes these dishes distinct, however, is the Indonesian generosity that is felt in every bite and that kick of heat. Food is a great reflection of history, and much like its history, the flavors of Jakarta are intense.

With our stomachs full and our wallets satisfyingly empty from the long day of dining and shopping, we retreat to our comfortable abode at the Le Grandeur with Surya’s words in mind. “In Jakarta, we have a lot to offer. We have variety… and variety is the spice of life.” I couldn’t have said it better.

First published in PeopleAsia Magazine

Discovery Shores: Boracay's Wonder

Without the throng of Holy Week vacationers, the beachscape of the wildly popular Boracay Island reveals a much quieter scene. And with the help of Discovery Shores Boracay, the first Small Luxury Hotels resort in the Philippines, I was convinced that this party paradise could be a place for rest and relaxation as well.

Rising above the white baby powder-like sand of an exclusive stretch of beach, Discovery Shores Boracay ranks among the Top 15 Resorts in Asia, according to the prestigious World’s Best Awards readers’ survey. Through Travel + Leisure magazine, a monthly publication from American Express Publishing Corp., readers were able to rate hotels and resorts. On its official debut, Discovery Shores earned a score of 90.35 and was the only Philippine property among renowned resorts from India, Thailand and Cambodia to be recognized.

“We are honored to receive such a distinction from the readers of Travel + Leisure magazine,“ said Discovery Shores’ general manager Jose Parreño Jr. “This award acknowledges the hard work and dedication of the Discovery Shores team for the past three years.”

Discovery Shores, which has become one of the key destinations for out-of-town weddings, stands above the rest not only because of its beautiful pristine beachfront but also because of its impeccable attention to detail and thoughtful service that’s all heart.

All Aboard

After a swift and comfortable flight aboard SEAIR and a 20-minute trip aboard Discovery Shores’ air-conditioned ferry at the Fairways & Bluewater port (the first and only air-conditioned boat transfer from Caticlan), guests can enjoy their luxurious rooms as soon as they touch ground because there’s no need to check in at the front desk. (Check-in will be at the rooms).

Upon entering the modern blue and white interiors by Budji Layug and Royal Pineda, one instantly melts into the luxurious covers and succumbs to the calm of this ultra-soothing respite — which is fitted with the most modern amenities. The photographs of the Boracay beach and the lapping waves by Mayie Delgado add on to the ambiance. A few steps out onto the balcony, one can take pleasure in an unmatched view of the sea. But no sight is as touching or as cheerful as the welcome dessert platter found in your rooms. Various chocolate cookies, candied macapuno and mango, and a pitcher of their famous pandan water await on the table. A customized cookie with “People Asia” printed in icing tops off the sweet delight. (It is only a sign of great personalized things to come, as we are surprised with many more treats such as these at our bedside table every evening.)

Discovery Shores houses 88 luxurious guestrooms ranging from 45 sqm to 120 sqm, with some suites fitted with an outdoor Jacuzzi. “The number of guestrooms was kept to a manageable number so that we can ensure service that is consistent and customized. And it allows us to remember guests by name,” says the Rooms Division Manager Randy Salvador. Guests will notice that the staff does greet you by name and with their hands over their hearts one can feel their sincerity – a significant detail that does not go unnoticed or unappreciated by the other guests.

Among the resorts’ eye-catching landmarks are the 14-meter high man-made waterfall, which delights guests in the evening as it changes colors, and the wishing stone created by renowned artist Impy Pilapil, located on the second level of suite clusters. Just write your prayer or your wish on the stone and the cosmic forces will supposedly take it to heaven.

Family Adventure

If one would like to go on a family adventure, “bookers” by the beach offer their services for popular water sports like parasailing, wind surfing, water skiing, scuba diving, snorkeling or trekking. But if guests would like, the front desk is happily willing to arrange activities for the family as well. The staff can arrange for better deals and discounts for groups as well as coordinate transportation for the family/group to and from the activity sites. (The guests are also entitled to free use of the hotel’s kayaks so be sure to take advantage of that.)

But one really need not look far for adventure, as you will discover that there aren’t enough hours in a day to fully enjoy the resort. The resort hosts an activity every afternoon for the young ones so as the children while away time at the Sandbox (the children’s activity room), the kiddie pool or the game room complete with billiards and karaoke, the adults can enjoy a sensuous massage at the Terra Spa or can chill out on the magnificent beachfront. (Despite it being Habagat season when we went there, the water was perfectly tranquil and the sunsets were spectacular.) While you enjoy a book or a tan on the lounge beds by the beach, beach butlers armed with Evian facial spritzers and sunscreen bottles are on standby, eager to whip up a refreshing snow cone or a mind-tingling cocktail for you.

After whetting one’s appetite for adventure, why not satisfy one’s craving at Discovery Shore’s three restaurants. Choose from Platitos or Sands Restaurants, which offer an elegant array of amuse-bouche (literally “mouth amusement”) and flavorful themed buffets that provide a cleansing and refreshing fare much different from the inihaw found at D’Mall and D’Talipapa. For a more fine-dining experience of coastal cuisine, partake of the magnificent feasts prepared by Chef David Pardo de Ayala at Indigo Restaurant where one can enjoy the spontaneity of the night, dining al fresco by torchlight.

The End to a Perfect Day

After watching the sun set over the horizon — dying the sky amber and changing colors like a moving watercolor painting, we retreat to our rooms and happily relish the perfect day. We were able to enjoy every moment and create memories because we did not need to worry about anything. Discovery Shores anticipated our every need and went the extra mile to ensure that we had a vacation experience like no other. World-renowned entrepreneur Tony Alessandra once said, “Being on par in terms of price and quality only gets you into the game. Service wins the game…” Discovery Shores Boracay definitely won by that extra mile.