Lifestyle Asia

Editor In Chief Creative Director SUKI SALVADOR Managing Editor PIPO GONZALES Associate Editor SARA SIGUION-REYNA Contributing Editors CHINO R. HERNANDEZ, JEANETTE IPAPO-TUASON, EDU JARQUE, KELLY MISA-FERNANDEZ Editorial Admin Coordinator ALYAN

The world is currently in a state of emergency. In the onslaught of the novel coronavirus pandemic, 208 countries and territories have been affected, placing 20% of the world’s population—or an estimated 1.7 billion people—on lockdown. Never has this

This time of enforced isolation with our families has made us realize a lot of things. We really miss spending time with the family. Keli said it best when she told us during our bedtime prayer and sharing session that her prayer since she was four y

Patty Ang’s leadership style has always been about working closely with her people. Since she started her atelier in a small one-bedroom apartment several years ago, she always considered her sewers and staff as family. When the business quickly grew

For most in the metro, there was a sense of detachment about the issue of COVID-19. “We were, I suspect, a little bit in denial about the gravity of the situation, and I paid very little attention to it because I thought it was so far away from us,”

Easy, fuss-free basics that are made to last and can be worn from day-to-night define the Jill Lao aesthetic. Trained at the Parsons School of Design and having worked with Naeem Kahn and Oscar de la Renta, Jill also lived in Paris where she saw the

Things are starting to turn around for the food and beverage industry. Even if the community quarantine has yet to be lifted, many restaurants are returning to continue their operations. Though at a limited capacity, we’ve listed some of our favourit

Tucked inside the newly renovated Garden Wing at the second floor of Resorts World Manila is Henjie Carmona’s luxury dining concept that fuses his parents’ passion for creating great-tasting food and his sophisticated eye for one-of-a-kind art pieces

Our signature loaf—a twist on brown sourdough bread with a distinct colour and flavour of purple wheat. An ode to Bart’s traditions and heritage. It’s a more dense and fibrous version of a sourdough containing mostly white flour. Our take on a high h

It opened my eyes to the reality of working in a kitchen. It ignited my passion for cooking. I finished my internship, went back home to graduate and came back the next year to work for a few months in La Fermata. Brasserie Cicou taught me the basics