When you venture out of town what do you usually look for? What kind of escape do you need? After a few busy months of life in the city, seeking the right amount of serenity and stimulation is almost next to impossible. Where do you go?
The Lio Tourism Estate a 325-hectare eco-tourism development created by the Ayala Land Hotels and Resorts (AHRC) and Ten Knots Development Corporation (TKDC) sits on what is known as one of the “Best Islands in the World” – El Nido, Palawan.
Fly from Manila and land directly at Lio Airport through local flights via AirSWIFT and get to enjoy the beach faster than if you drove out of the city. With El Nido just an hour’s flight away and Lio Beach barely a 5-minute drive from the Lio Airport there’s no better way to spend your long weekends and holidays.
Casa Kalaw – Swimming Pool
Here you can find three boutique hotels to choose from – Hotel Covo, Balai Adlao, and Casa Kalaw; each of these hotels with its own distinct design and culture catering to those traveling with friends, a partner, or family members. You’ll not only be greeted by excellent service and world-class amenities but you’ll get to explore the entire estate through carved pathways and beautiful bridges.
The writer at Hotel Covo
Indulge in a wide range of restaurants and bars, and experience a number of relaxing land and water activities like standup paddleboarding or beach volleyball. With the estate’s newly opened hotels, Casa Kalaw has already been recognized and awarded by the Travel and Hospitality Awards with the Sea View Guest House of the Year 2018 of Mimaropa.
Casa Kalaw – Veranda
AHRC and TKDC continue to work together to create not just resorts and hotels but thriving communities in the Philippines.
(Special thanks to Sir Joey Bernardino, the TKDC team, and the Lio Resort staff for making our stay unforgettable. The writer went on a trip to Lio Beach with the Experience Travel and Living magazine team.)
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After more than a year of serving solely takeaway food for pickup and delivery, Eastwood Richmonde Hotel’s Eastwood Café+Bar is gearing up to reopen its doors to dine-in guests.
With health and safety on everyone’s minds ever since the start of the pandemic, the hotel established definitive standard procedures on sanitation and hygiene and preventive measures to ensure the wellbeing of customers. But aside from keeping diners safe, making sure the dining experience remains delightful is just as important.
Eastwood Café+Bar opens its al fresco area for dine-in guests.
To offer the perfect balance of safety and enjoyment, Eastwood Café+Bar is launching the Richmonde Banchetto on June 4, 2021. Prepped and ready to welcome guests is the restobar’s al fresco area which is set up for fun, casual dining with seats arranged to accommodate proper social distancing.
Foodies can take their pick from the exciting array of choice comfort food prepared fast and fresh by the hotel’s kitchen team at the live cooking stations. Dining is also easy on the pocket as menu items are priced at very affordable rates so you can order to your heart’s content. The banchetto is primed to be your next favorite chill-out spot and grab & go point where you can get tasty afternoon snacks, family dinner meals, or late-night bar chow to celebrate the weekend.
Kicking off Eastwood Café+Bar’s reopening and the start of better and brighter days ahead, Richmonde Banchetto will be serving up pork & chicken barbecue, isaw, pork & chicken satay, brick oven pizza, birria tacos, chicken inasal, Peruvian chicken, goto, tokwa’t baboy, plus beer and other drinks. And the best part is, prices of the food items go for as low as PhP 50!
Order brick oven pizza at Eastwood Café+Bar’s Richmonde Banchetto.
Eastwood Café+Bar’s Richmonde Banchetto happens every Friday and Saturday from 4 pm to 9 pm. All freshly cooked items are available not just for dine-in, but for takeout, curbside pickup, and delivery as well. Charges apply for deliveries within Metro Manila but deliveries within Eastwood City are free.
For inquiries, takeaway orders, deliveries, and table reservations call +632 8570 7777 or +63 917 821 0333 (mobile & Viber).
As the world takes notice of Philippine chocolate, Chef Jill hopes to encourage local cacao farmers to aim higher in producing the finest cacao they were destined to grow.
Her work on chocolate for more than 25 years as a culinary educator and consultant has led pastry chef Jill Sandique back to a childhood passion. Chef Jill headed the board of judges at the 2021 Philippine Cacao Quality Awards (PCQA) which selected the winning entries to represent the Philippines at the Cocoa of Excellence (CoEx) Programme during the Salon du Chocolat in Paris this coming October.
Chef Jill has studied chocolate making abroad, eventually completing the Career French Pastry Program at Peter Kump’s New York Cooking School (now the Institute of Culinary Education) where she graduated with the most coveted Blue Ribbon Award in 1992 (and later inducted into its Alumni Hall of Achievement). She witnessed the emergence of artisan chocolate making which nurtured her appreciation for the craft.
When she came back to the Philippines, she developed her signature pistachio sans rival and mango pavlova, the beloved specialty desserts she became known for. In between her duties as chef instructor and consultant, she worked with cocoa and chocolate manufacturers and distributors locally as well as in Singapore and Indonesia to develop recipes for them and her own clients.
Her longest collaboration at 17 years is with Commodity Quest, Inc., which exclusively imports the premium cacao powder and chocolate ingredients under the deZaan brand. They invited Chef Nick Malgieri, her mentor and teacher at Peter Kump’s, for the WOFEX trade shows to showcase chocolate recipes using deZaan.
Growing up with cacao
Chef Jill’s love for chocolate began at her family’s Sto. Niño Farms back in her hometown of Makilala in Cotabato. The family started with crops such as coconut, coffee, cacao, corn, and rice. The farm initially produced certified palay seeds before focusing on rubber and banana as its two major crops.
Her father, the late Epifanio Al. Sandique was an agriculturist by training. Mr. Sandique worked as a banker and did agricultural research at the farm. He was part of the Philippine Cacao Committee in the late 1970s that published The Philippines Recommends for Cacao 1979.
The farm served as chef Jill’s informal training ground to learn about how farmers grow food, an experience that would later influence her work as a pastry chef. Her parents instilled the value of hard work at the farm, teaching them the key steps in growing, harvesting, and processing rice, coffee, and cacao.
“For the cacao, they would teach us how the cacao pod is harvested and we actually did some of the basic steps—something that the hands of a child can do.” The Sandiques would expose their children to farm work such that it became an integral part of their childhood.
Selecting quality Philippine cacao beans
Chef Jill regularly upgrades her chocolate know-how through trainings abroad especially in South and Central America with its long history and tradition of growing and processing cacao. She has studied cacao post-harvest processing, chocolate making, and chocolate profiling in the U.S., Ecuador, Peru and Belize as well as cacao bean grading in the Netherlands. She is the only Filipina who is a certified Level 3 graduate of the International Institute of Chocolate and Cacao Tasting in the UK.
She put to good use these trainings and her ability to discern quality cacao beans as a judge at the 2019 International Chocolate Awards (ICA) the Asia Pacific in Taiwan, and at the ICA World Finals in Italy. Judges conducted a blind tasting of the chocolates from which Philippine chocolate makers won several awards.
Chef Jill also participated as a grand juror for the ICA Asia Pacific via remote online judging in 2020. Then came the opportunity to be closer to home as chairperson for the judging committee at the Philippine Cacao Quality Award from December 2020 to January 2021.
When selecting the best cacao beans, Chef Jill adheres to strict selection standards. She strives for perfection, a trait influenced by her training under Chef Nick Malgieri as well as her parents whose work as agriculturist and doctor respectively, relied on making the right decisions on the farm and in the hospital. Only the highest qualified cacao beans, cocoa, and chocolate truly make it on her list.
What’s next for chef Jill
Her other work as the lead trainer and program director of the United States Department of Agriculture (USDA) Manila Council of Chefs and key opinion leader of USDA Cooperators for the past 15 years has helped her mentor others in cooking and baking with quality U.S. ingredients.
When the Puentespina family of the Malagos Cacao Development Center in Davao invited her to help train seven farmer cooperatives from Davao Oriental on post-harvest processing of cacao beans, she gladly agreed. But she requested that the farmers also be trained on the business side of cacao as well as composting waste by-products to fully equip them.
In a sense, this is Chef Jill going back to her roots. While she will still work with clients and share recipes on social media, she wishes to spotlight the next generation of chefs. “There are new chefs coming in, pastry chefs especially. I plan to step back a little and give them the place to shine because they’re all very good,” she says.
Her life’s work now brings her back to cacao to improve the competitiveness of the local cacao industry on the international stage. She hopes to share what she has learned about cacao bean processing and educate others who have little opportunity to be formally trained. “Majority of our plants here belong to the category of fine cacao in which there is great potential.”
This potential begins with growing good cacao. As the world takes notice of Philippine chocolate, chef Jill hopes to encourage local cacao farmers to aim higher in producing the finest cacao they were destined to grow. “I hope that every cacao farmer here will be able to ferment and process their cacao in a manner that is at par with international standards, which I think is achievable.”
An ugly duckling as a child, she grew up to become the pretty, sweet “Crush ng Bayan” in the 1990s.
She has been critical of the Duterte administration, but the singer-actress Agot Isidro I had interviewed way back in the late ’90s can be described as simplicity and sweetness rolled into one. She said being simple is inherent in her.
“It just happens that I have a different job. I try to keep my sanity. So if I’m not working, I’m a normal person. But if I have to sing in Megamall, then that’s a different Agot,” she related from a previous interview.
Fans in the know are aware that Agot has had her share of failed relationships. From each, she said, she learned a lesson or two. “If my relationship didn’t last long, I get disappointed. But it’s not like a burden that I should carry forever,” she intimated.
After her failed marriage to Manu Sandejas, she has learned to move on. In fact, she’s blooming these days. Her special someone is not from showbiz. (Her boyfriend is Florin “Pilo” Hilbay, lawyer and former Solicitor General).
Her turn-ons? “Someone I can talk to about anything under the sun,” she shared. “He must have a sense of humor. Hindi mayabang (not boastful). The guy has to have perfect table manners. It’s something you do three times a day – how does he do it – if he does it na magulo (messy), it’s indicative na magulo ang buhay niya (that his life was chaotic). And I don’t like someone carrying a clutch bag!”
Agot has also a fetish for shoes. “I want worn-out and down-to-earth shoes,” she insisted. “Ganoon din kasi ako sa shoes ko, pinatatagal ko (It’s the same with my shoes, I last longer). My oldest pair of shoes dates back to 1989.” And she goes for investment dressing. “I have clothes since 1988 that I can still use up to now.”
Independent-minded woman
Agot’s independence was greatly shaped by her upbringing. “In our family, my parents have given us choices. They let us grow as ourselves. They raised us in an environment that we can make our own choices. They don’t actually dictate what they want for us,” she shared.
Courtes: Agot Isidro Official FB page
She learned more about independence when she lived in New York in 1989. She said it wasn’t easy living in a foreign land. She experienced how it was like to be broke and to eat a pretzel as her sustenance. What she missed about New York was being able to walk in the street without building up perspiration. “E, here just five blocks away you have no choice but to take a taxi. You can’t even take a jeep because it’s dusty,” she chided.
Her being a designer takes a back seat at the moment. (She graduated Bachelor of Interior Design in UP). “I’m busy doing things myself. But it’s still there. I’m not licensed,” she said.
Agot believes that it’s possible for a woman to combine marriage and career. “If I want to have a career and start a family, it’s up to me. It’s how I will balance it. My husband has to be supportive of me also.”
The ugly duckling
Agot admitted that when she was young she was an ugly duckling. “Noong bata ako, ang itim-itim ko,” (When I was a kid, I had dark skin) she disclosed. Agot is the fourth child in a brood of six. She was a swimmer. Nevertheless, she has overcome her inferiority complex. Never mind that she went through it with half an ear closed to intermittent pestering, “Negra!” they called her.
How do you feel now when your photograph is being taken? “I don’t have the concept that I’m beautiful. Now, people say ‘You’re so pretty.’ Really? You should have seen me when I was younger. I didn’t grow accustomed to people telling me I’m so pretty.” She earned the title “Crush ng Bayan” in the 1990s. The title was flattering but she said nothing was put on.
As a child, Agot was not really into dreamland. She wasn’t into Barbie dolls. What she liked to play were the likes of tumbang preso. During those days, her great time was when she would accompany her dad to scout for old cars and restore it into brand new ones; in return, they would sell them to make money.
Biggest dream
Some of her what-to-do lists are really far off. One of the things she included in the list is going to Africa. “It’s my biggest dream,” she said. “I’ve been to Europe already. But when you say Africa, it’s a different world, you don’t know what to expect.”
She always wants to travel. Her favorite place is in Palawan. “It’s nice. It’s like a different country,” she said. “Even for just three days, I want to unwind to have a change of scenery.”
Like everyone else, Agot has her own share of peculiarities. “Nagkukulong ako sa kuwarto (I lock myself in the room). Just for a snap,” she related. “Huwag n’yo na ako kausapin. Lumayo ka na lang muna. Hayaan mong ako ang lumapit.” (Don’t talk to me anymore. Just stay away first. Let me come over.)
But it’s different altogether when she gets depressed. “I cook. Then I’ll call my friends to drop by the house and eat everything I have prepared,” she related. Agot’s specialties are pasta and galunggong fillet. Before her favorite viands were pork chop and chicken.” Though, a hearty eater, it didn’t show in her svelte figure.
Her quiet moment is best spent in reading inspirational and stimulating books like The Road Less Traveled, Chicken Soup for the Soul, Positive Thinking, Men are from Mars, Women are from Venus, and others. But she doesn’t read new age stuff.
“It’s always nice to read a good book. It keeps you updated on other things. And it provides solitude, which I rarely experience as a showbiz person. I always welcome the chance to be alone with a good book,” she ended.
National Artist for Visual Arts Arturo Luz passed away peacefully on May 26. He was 94.
Arturo Luz, painter, sculptor, designer, and esteemed Philippine National Artist in the visual arts passed away Wednesday night, leaving behind a legacy in the arts that “exemplify an ideal of sublime austerity in expression and form.”
His daughter, former TV personality, Angela Luz, announced that the 94-year-old artist passed away peacefully while she was at his side at 8:45 pm on May 26.
“God blessed my father with 94 of the most wonderful years on earth. He enriched our lives with his art, his incredible talent, and his genius. As a father and a grandfather, he was simply the best. He was the most kind and generous human being. And as a husband to my mother, he was perfect. He will be terribly missed, but will never be forgotten. His legacy will live on, and will last forever,” wrote Angela on her Facebook post.
“He enriched our lives with his art, with his incredible talent and his genius,” wrote Angela Luz on her Facebook account. Courtesy Angela Luz FB account
Luz was born on November 20, 1926, and was a founding member of the modern Neo-Realist school in Philippine art. He was educated at the University of Santo Tomas School of Fine Arts in Manila, and then went on to the Art School of the Brooklyn Museum in New York, and to the Académie Grade Chaumière in Paris. He became the director of the Metropolitan Museum of Manila in 1976, holding the position until 1986. He was named National Artist in 1997.
Luz’s notable works include the Carnival series of the late 1950s to the recent Cyclist paintings.
Among his other significant paintings are Bagong Taon, Vendador de Flores, Skipping Rope, Candle Vendors, Procession, Self-Portrait, Night Glows, Grand Finale, Cities of the Past, Imaginary Landscapes.
His mural painting Black and White is displayed in the lobby of the CCP’s Bulwagang Carlos V. Francisco (Little Theater). His sculpture of a stainless steel cube is located in front of the Benguet Mining Corporation Building in Pasig.
He produced works that elevated the Filipino aesthetic vision to new heights of sophisticated simplicity.
He established the Luz Gallery that professionalized the art gallery as an institution and set a prestigious influence over generations of Filipino artists. He inspired and developed a Filipino artistic community that nurtures impeccable designs.
Mövenpick Resort & Spa Boracay will continue to work tirelessly to create a sustainable future for Boracay, ensuring that visitors are able to enjoy this idyllic island for many generations to come.
There were so many places in the past that I wished I could go back to. One of those was Boracay Island where I have experienced its pristine beauty in its heyday.
The white and powdery sand, which with the almost azure color of the ocean and palm trees provided a beautiful combination and a sense of being in paradise. I was saddened when its natural allure got damaged, characterized by filthy water and environmental issues. Following the recent six-month closure of the island, I was delighted to be back to this idyllic nirvana.
Welcome to Boracay!
Upon arrival at the Caticlan-Boracay Airport, we were escorted to Caticlan port where a boat whisked us to Boracay island. In less than 30 minutes, we reached the last port where a shuttle service took us directly to Movenpick Resort & Spa Boracay, our gracious, upscale resort host for this trip.
The tropical beachfront paradise nestled at Punta Bunga Cove has reopened to guests to experience this exquisite destination’s newly-restored magnificence.
Escape Into Indulgence
The planned itinerary was light and easy. On day one, we had our sumptuous lunch at Ssäm, which combines innovative Asian cuisine, plus a fresh sushi and sashimi bar. A relaxing break at The Café, a cozy retreat for irresistible cakes, signature sandwiches, teas, coffees, and Chocolate Hour, was enjoyable, too!
Nighttime was made special with a welcome dinner and cocktails at Sol Marina Beach Club hosted by Movenpick’s affable general manager Andre Brulhart and his team, Grace Agatep and Pia De Villa. The seafood dinner was superbly complemented with a happy conversation on sundry topics.
Hearty dinner with Movenpick team and media guests.
“It is wonderful to be able to welcome guests back to Boracay,” commented Andre Brulhart. “With our private beach on the island’s northern tip, Mövenpick Resort & Spa Boracay did not have the same issues as the rest of the island, but we are happy with the overall impact of the island’s closure. Our amazing team is ready and waiting to provide guests with unsurpassed experiences here in Boracay.”
After dinner, we stayed a bit longer at Sol Marina Beach Club to chill out and soak up the natural beauty of Boracay. It has a nice collection of sun loungers and cabanas – great for sipping cool cocktails and gazing out over the calming seas during the night. A heart-warming catch-up with a former colleague who happened to be on the same trip added fun to our stay.
Beautiful Boracay sunset.
The next day, we had our breakfast at The Market, a bright and vibrant international restaurant that serves delectable daily buffet breakfasts and global à la carte dishes for lunch and dinner. We then went to the main beach to see how it looks like post-rehabilitation.
We were like kids excited to walk on the beach with its powdery white sand shore and crystal-clear waters. Then, it was lunch at Brezza, which offers authentic Italian cuisine, including the fastest hand-made pizzas on the island, baked in a wood-fired oven imported directly from Napoli (Naples), Italy. It has been nicknamed “The Beast,” accompanied by a wide selection of Italian “aperitivo” and fine wines.
We then headed for a spa treatment at the resort later that afternoon. I opted for the 90-minute Sagay Regenerating Ritual, inspired from sagay (shell) true essence of a protective layer role. Sagay Spa’s Signature Massage incorporates sagay’s richness in calcium that can be absorbed by the body through heat and essential oils, leaving your skin moisturized and smoother.
Best-tasting grilled food was served for dinner at a very exclusive presidential villa of the resort. The night was full of great stories — ranging from alma mater reunion, politics, food, entertainment, and of course, feedback and insights from various people on Boracay re-opening. Brulhart believes that hoteliers have a duty to preserve their destination and create benefits for the entire local community.
The writer at the pool area – enjoying her “me” time.
Our last day was a “me-time” moment to experience the hotel amenities before flying back to Manila. I felt the comfort of home inside my bright, contemporary-designed room, one of the resort’s 312 rooms and suites, and where I saw the views of the tropical gardens and shimmering sea.
After a morning swim at the spectacular pool, I cooled off at the tropical Pool Bar, with its choice of shady private cabanas and a sunken swim-up bar.
Contemporary-designed room
Needless to say, Movenpick Boracay has a diverse collection of F&B outlets to provide outstanding dining experiences, from romantic couples’ meals to fun-filled family feasts and bountiful banquets. Little Birds Club and playground are available also for younger guests.
Event organizers can host unforgettable occasions among several venues, including indoor meeting rooms and outdoor wedding spaces. This and more made my paradise escape an unforgettable experience.
The Department of Tourism (DOT) invites everyone to take part in “Flavors of Pampanga: Manyaman!”, which will showcase the diverse culinary heritage and rich food history of the region, particularly in Pampanga, the Culinary Capital of the Philippines.
“Flavors of Pampanga: Manyaman!” will be held on May 28 (Friday) in Clark, Pampanga, and will feature the region’s diverse food heritage through cooking demonstrations of culinary experts, including chef de cuisines from hotels in Clark. The event will be broadcasted live and streamed online through the DOT-Region III official Facebook page, and the public is invited to be part of it[1] .
Pampanga is a leading proponent of culinary tourism in the Philippines and we would like to thank everyone from this region who has supported, promoted, and furthered culinary tourism. The desire to eat good food and immerse oneself in culture through its cuisine is a powerful motivator for traveling,” said Romulo-Puyat.
But the event is only one of several efforts of the region to enrich its food tourism. The DOT, through its Central Luzon Regional Office, is also organizing the “¡SABROSO! – A Filipino and Spanish Food Fair”, which will highlight and showcase the Filipino dishes that were influenced by the Spanish people. Such dishes will be prepared and demonstrated by renowned celebrity chefs from Central Luzon. This event is expected to be held in November 2021.
Sisig, a staple of Kapampangan cuisine, and the Flavors of Pampanga. Photos courtesy of the Department of Tourism
“Food is one of the strengths of the region and we want to enrich tourists’ experience by sharing with them our heritage and culture through our food. We will conduct food mapping for the provinces of Pampanga and Bulacan so that we have an inventory of the heirloom dishes and where all ingredients are coming from. This will be significant in a more sustainable culinary tourism plan,” concluded Puyat.
The tourism secretary also emphasized that one of the tourism circuits the DOT is creating is a “Farm, Food and Pilgrimage Tour” covering the provinces of Pampanga, Tarlac, and Nueva Ecija.
The tour includes farm-to-table activities, savoring authentic Kapampangan dishes while enjoying the scenic view of Mt. Arayat; and visiting the Herencia de Bacolor farm resort in Pampanga, the iconic Monasterio de Tarlac, the Dueg-Kapya Ken in San Clemente, Tarlac, which has breathtaking views, and the Mudita Glamping Resort in San Jose, Tarlac, where rooms are made of nipa huts and stand in the middle of rice field.
In Nueva Ecija, tourists can visit the Argamosa Farm, a Balinese-inspired resort with farm-to-table activities, the scenic Colosboa Hills, and Mt. Bulaylay in Cuyapo, as well as the Shrine of the Holy Face of Jesus in Nampicuan.
The DOT-Region III will also launch the “Slow Food, Slow Travel Caravan” featuring Slow Food of Bacolor, Lubao, and Sasmuan heirloom recipes in Pampanga. Slow food is a concept that seeks to preserve traditional cuisines and promotes sustainable preparation of food.
Aside from this, the DOT has also created tourism circuits for travelers who want different kinds of adventure. The Region circuits include Eco and Adventure Tour in Nueva Ecija and Aurora; River Adventure in Bulacan and Eco and Wine Farm featuring various farms and vineyards in Tarlac; and a Soul Circuit, an inter-regional circuit that will include the Manila Bay Cruise, Cavite’s Corregidor, and Bataan’s Mt. Samat and Las Casas Filipinas de Acuzar.
Leisure travel is now allowed in the Province of Pampanga, following the health protocols. Pampanga and Clark are open to all. However, Metro Manila, Bulacan, Cavite, Laguna, and Rizal, known as NCR Plus, is under general community quarantine “with heightened restrictions” until May 31, 2021. Only essential travel is allowed in and out of NCR Plus.
How a simple thing such as a scent can transport your mind to a happier, calmer state is something that this lady believer of aromatherapy tries to share with other people.
Indian-American author and alternative medicine advocate, Deepak Chopra once said that “Aromatherapy is extremely useful. If you want to go to sleep at night, and you have an aroma that calms your mind, it will help you sleep.”
In fact, it’s not only Chopra who believes in the efficacy of aromatherapy. Tina Marie Wise Gamutan, the owner and enterprising young lady behind Tia’s Aromatherapy & Specialty Girftshop has always been fascinated by it and has incorporated it into her life.
Inside Tia’s Aromatherapy & Specialty Giftshop
“Why to treat a trivial ailment with medicines and chemicals when it can be easily healed by something natural,” she rationalizes. “Don’t get me wrong though! Aromatherapy is not a replacement for mainstream medicine. Please don’t try healing a broken bone with frankincense. Whilst I am an advocate for the ‘natural way’ and I fully support modern medicine too!”
How a simple thing such as a scent can transport your mind to a happier calmer state is something that she tries to share with other people. “The use of aromatherapy oils for stress, skincare, sleep problems, cleaning have been around for thousands of years and it’s all offered to us by Mother Nature,” she quips.
Prior to opening her shop in 2012, she used to work in a corporate office. Together with her best friend, they would dabble in making room sprays to clear the negative aura that tends to linger in such a fast-paced environment.
“We would spend the afternoon eating Japanese food purchased that morning from Cartimar market then we would settle down with our crystals, sage, tarot cards, and our accumulated collection of essential oils,” shares Tina.
She admits that this practice has always been a place of healing for her which is why up to this day she’s still doing it. “We always talked about how my purpose is to help others and now that is exactly what I’m doing through the use of my essential oils,” she shares.
Two years ago she became pregnant and got conscious of the things she would put in her body. Luckily, she had a smooth pregnancy apart from the terrible acid reflux. She admits to being extremely wary about purchasing over-the-counter medicine so she turned to peppermint oil and used it in a diffuser.
“I literally can’t live without it now,” she quips. “During my pregnancy, I had a lot of spare time so I started making my sprays again and selling them among friends. The sprays soon turned into soap making, massage oils, beauty products, and candles.”
By this time, she was sitting at home heavily pregnant and every surface had some sort of aromatherapy product on it. This is when she decided to open her own wellness shop.
Aside from the products she made personally, her shop is also an official distributor of Essence of Cleopatra Aromatherapy. The essential oils are imported from Alberta Canada and the range of products has been formulated by a pharmacist with over three decades of experience. These oils are 100 percent natural and organic and each one is sourced from their country of origin.
Below are the oils that Tina considers as her “go-to remedies”:
What is it? Peppermint oil
Benefits medicinally: This oil has been found to eliminate harmful bacteria, it can relieve muscle spasms and disinfect and soothe inflamed skin.
Benefits when used in Aromatherapy: It has natural expectorant properties which aid in clearing the nasal passage and receives congestion. It is also believed to soothe feelings of nervousness and enhances focus.
How to use:
-Dilute with virgin coconut oil and rub on soles of feet for a natural fever reducer or use it to relieve sunburn. You can also rub it behind the ear to reduce feelings of nausea
-Inhale to relieve the symptoms of headache
What is it? Lavender Oil
Benefits medicinally: Known for eliminating bacteria, soothe inflamed skin, relieves muscle spasms, soothes bug bites, and speeds up healing of irritated and scarred skin.
Benefits of Aromatherapy: It has mild sedative properties so it is known for reducing stress by lowering cortisol levels. High cortisol levels have a direct correlation to lower immunity therefore lavender essential oil supports the immune system by reducing feelings of stress.
Due to these calming properties, you can use lavender as a sleep aid especially if you suffer from insomnia. This super oil also has anti-fungal, anti-bacterial & anti-microbial properties.
How to use:
Use in a diffuser so the particles can be inhaled more effectively
Dilute with a carrier oil and use topically. Can be used as a moisturizer or help to relieve insect bites.
Provides soothing relief to minor burns and cuts
Can be used to improve the condition and look of eczema, psoriasis.
Can be used in the hair to combat lice and fights dandruff
What is it? Tea Tree Oil
Benefits medicinally: This oil is a powerful antiseptic immune system stimulant that is beneficial in eliminating bacteria, viruses, and fungi. It can be used in cosmetics, household cleaning, aromatherapy. It is known to soothe topical allergic reactions, burns, dandruff, acne, and much more. Used topically Tea Tree oil can heal skin issues making it an excellent additive when making homemade beauty products such as soaps, toners, face washes, body washes.
Benefits in Aromatherapy: Tea Tree has natural expectorant properties so applying a few drops to a pillow can relieve congestion. You can also add a few drops of this oil to a steaming bowl of water and inhale deeply to aid the healing of a sinus infection.
How to use:
Dilute with a carrier oil of your choice and use topically. You can use it on burns, cuts, sores, rash
Tea tree has the potential to restore the skin’s complexion so dilute with aloe vera and distilled water and use a facial mist. You can also use it in your hair to fight dandruff or lice.
Dilute and use it as an air freshener. It is natural, anti-microbial, non-toxic. It can remove bacteria, viruses, and mold from the environment.
Best-selling products
“Sleep Easy” Sprays
Sleep Easy Spray
Tia’s Aromatherapy has a range of Essential Oil Room and Linen sprays which are really popular. These are non-toxic, natural, and have a myriad of uses.
The most popular spray is “Sleep Easy.” It combines the healing properties of eucalyptus, peppermint, and lavender to promote a feeling of well-being, ease, and restfulness.
This blended scent paves the way for a zen-like environment and state of mind. You can spray directly onto your bathroom tiles so the steam from the shower picks up the droplets and turns them to steam. Alternatively, you can spray on your countertops to keep the ants away.
Strengthen and restore leave-in hair conditioner with vitamin
Hair Conditioner
This all-natural hair miracle works wonders within ten days. You can see a visible change in the overall health and appearance of your hair. The combined ingredients moisturize, fights dandruff, promote hair growth, UV protection, and are overall designed to bring life back to those locks. It can be used as part of your daily hair routine. Just spritz 6-8 times on damp hair. Your hair will be left with the heavenly smell of lavender.
Tea Tree toner
Tea Tree toner
This unique herbal-based formula is ideal for those with oily or acne-prone skin. The tea tree extract is anti-inflammatory and anti-microbial properties that fight acne and keeps it at bay. The aloe vera aids in soothing and moisturizing and the L- glutathione supports the skin’s natural antioxidants to heal the appearance of blemishes. This toner adds a layer of protection to the skin by closing pores and tightening cell gaps after cleansing which leaves your skin with a clean, matte, healthy-looking appearance.
“Although essential oils can be used to treat various ailments they should not be used as a replacement for modern medicine,” she says. “I advise you use aromatherapy products in a supportive role to the medicines prescribed by doctors.”
All throughout this pandemic, Tina has been using a synergy of aromatherapy oils to boost her immune system. “Thieves oil, tea tree, and eucalyptus to name a few – these can be placed in a diffuser for maximum inhalation effect,” she concludes.
Your trip to Pampanga will never be complete without dining at Aling Lucing Sisig, which serves the authentic Kapampangan sisig recipe and the “Best sisig in Pampanga,” on the accounts of countless visitors both local and international who have tasted it. Even the late celebrity chef Anthony Bourdain described it as a “sweet symphony of pig parts” in his former TV show Parts Unknown.
Aling Lucing’s Sisig is made from pig’s head and liver, boiled, grilled, and chopped. During our last visit to the restaurant a couple of years ago, we totally enjoyed the dish and very satisfied with the tenderness of the pig parts. It is best served on a sizzling plate.
The sisig is so tender and is best served on a sizzling plate. Personal photo
Based on the narrative, the dish was discovered from a happy accident. The owner, Lucia Cunanan, more known as Aling Lucing, accidentally burned a pig’s head on the grill. Not wanting to throw out the burnt pork in the belief that it’s a sin to waste food, she chopped it up into small pieces and mixed it with calamansi and onions.
Aling Lucing tried her new dish and realized it was good. She uttered, “Magumpisa ngeni, ing awus ku keka, sisig!” “From now on, I will call you sisig!” Since then, Aling Lucing has been known as the “Sisig Queen.”
Aling Lucing has been known as the “Sisig Queen.” Courtesy: Aling Lucing FB page
According to their FB post, Aling Lucing started serving it to customers, not expecting that they would love it. Back then, she had no idea that she has just made a culinary revolution. And would later become the inspiration of other modern sisig.
Aling Lucing Sisig was established in 1974. At that time, their food cart business was situated along the railroad crossing where Filipino workers and American servicemen in Clark used to gather for lunch.
Aling Lucing and daughter Zeny would go there to assemble foldable chairs and tables for their customers while maintaining their eatery in the wet market in Angeles. The locals called her Dang Lucing but many of the Clark employees were Tagalog speakers so she became popularly known as Aling Lucing.
Owing to the popularity of her version of sisig, Aling Lucing Sisig has been featured in various local newspapers, magazines, and TV shows. The sisig dish was also introduced to other countries through the Filipino diaspora around the world. It is often advocated abroad by local and foreign chefs alike, bringing Filipino cuisine to the forefront of the global dining scene.
Aling Lucing Sisig is located at Glaciano Valdez St.Brgy. Agapito del Rosario Angeles City, Pampanga. For more information, visit https://www.facebook.com/lucingcunanan
