Among all the hotel buffets we’ve been trying lately, Lanson Mall of Asia Manila’s Grand Cyan Buffet is quickly becoming one of our favorites.

They recently launched their Weekend Buffet Collection, featuring a different themed buffet every two weeks. But for the most indulgent weekend feast, the Saturday Grand Cyan Buffet stands out—especially at dinner, when you get a front-row seat to the spectacular Mall of Asia fireworks.

The setting feels like a classic hotel buffet, with stations surrounding an open-kitchen setup. Floor-to-ceiling glass windows bring in views of the Manila sunset and the evolving reclamation area, while the spacious, more formal atmosphere makes the experience feel relaxed and unhurried. But ultimately, it’s the quality and variety of the food that keeps us coming back.

The Cyan Weekend Buffet Collection

Fridays: Let’s Meat Friday, Saturdays: The Grand Cyan Buffet and Sundays: Family Table Sundays
Every Friday, Saturday, and Sunday on alternating weekends from 24 July to 13 December 2026
PHP 3,300 nett per person.

Lanson Place Mall of Asia
Block 12, Palm Coast Avenue corner Seaside Boulevard, Mall of Asia Complex, Pasay City
+632 7777-0000
@lansonplacemallofasia | Lanson Place Mall of Asia Manila
https://lansonplace.com/mallofasia/dining/cyan-modern-kitchen/

freshly grilled

We hit the proteins first, and the variety of grilled seafood immediately hits the spot—a satisfying first taste.

Loved the grilled shrimp, crab, curacha, and mussels, all simply dressed in garlic butter that lets the natural sweetness of the seafood shine.

While enjoying the grilled seafood, Raphael remarked how it reminded him just how good Cyan Buffet is.

I also loved the grilled sausages and liempo, served hot with a nice smoky char.

meat carvings

The meats are usually what justify the worth of a buffet, and the roast beef didn’t disappoint—tasty, tender, and satisfying. The roasted chicken, though, is something we tend to skip since it’s easy enough to have at home.

The lechon belly was good—get a freshly chopped portion for that crisp skin, best enjoyed with liver sauce.

Roasted duck is easy to miss since it’s tucked away in the Asian section rather than at the meat carving station.

The Chinese flavors at Cyan are noticeably good. My wife especially loves the roasted duck, with its crisp skin and classic hoisin sauce.

We enjoyed the lamb from the Indian section with flavorful biryani rice—a great complement to the meats.

appetizers

After the meats, we move on to the appetizers, starting with the salmon and tuna sashimi that you can indulge in.

We love the soup section, and for me, having a good laksa with egg noodles in a buffet is already a winner.

For the Grand Cyan Buffet, there’s also a grazing board of cheeses, cold cuts, crackers, and assorted nuts—perfect for some pica-pica in between courses.

We also enjoyed the pani puri, an Indian snack where you fill the crisp shell with savory filling and sauce, then pop the whole thing into your mouth.

The hakaw was really good, with Cyan getting the dim sum flavors just right. We’d get 4–5 pieces each, add some chili, and enjoy—ang sarap nito!

I also like the baba ganoush, especially with the crisp lavosh bread.

We like to have some salad as part of the meal, but in reality, it is often overlooked because it fills you up quickly.

dessert

The kids’ favorite dessert—crêpe à la mode smothered in mango sago!

You can also make your own crêpe, with berries or strawberry filling, then add nuts, chocolate chips, or drizzle.

I like the classic ube, cheese, and strawberry flavors for my ice cream.

You can make your own halo-halo, and I like that the staff mixes it for you for better hygiene.

The ingredients are then topped with tres leches, soaking the ice in creamy milk for an indulgent finish.

The Hong Kong Egg tarts deserve a special mention with a flaky crust.

final thoughts

One of the best yet underrated hotel buffets in town, with its grilled seafood, meat carvings, and Chinese section that passed our taste test—from the hakaw and roasted duck to the egg tarts and mango sago. We also appreciate a good laksa in the spread. Desserts are solid too, with crêpes, ice cream, and halo-halo rounding out the feast.

The drinks are fairly basic, though, and we’d love to see a drink pairing option offered with the buffet.

Be sure to check out The Grand Cyan Buffet, held on alternating Saturdays this BER season.

The Cyan Weekend Buffet Collection
Fridays: Let’s Meat Friday, Saturdays: The Grand Cyan Buffet and Sundays: Family Table Sundays
Every Friday, Saturday, and Sunday on alternating weekends from 24 July to 13 December 2026
PHP 3,300 nett per person.

Lanson Place Mall of Asia
Block 12, Palm Coast Avenue corner Seaside Boulevard, Mall of Asia Complex, Pasay City
+632 7777-0000
@lansonplacemallofasia | Lanson Place Mall of Asia Manila
https://lansonplace.com/mallofasia/dining/cyan-modern-kitchen/

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Lanson Mall of Asia team for hosting us.

p.s. basement parking is available, but it was full during our visit. check alternative open parking options nearby.

The post Grand Cyan Buffet: this might be Lanson Manila’s most underrated dining experience?! appeared first on Awesome! - Our Awesome Planet.

I thought Yakumi’s Sunday Brunch was just another Japanese buffet.

We were not prepared for how good it actually was.

The place was jam-packed—110 seats, completely full—and the team told us it’s like this every Sunday.

What made it even more exciting? Despite the crowd, there were no long queues, no scarcity of ingredients, and no need to rush. You could simply go back for the things you loved.

And that’s exactly what we did.

Here’s what we ate, loved, skipped, and went back for again and again at Yakumi’s Japanese Sunday Brunch.

Yakumi Sunday Brunch: The Art of Shun
Level 2, Solaire Resort Quezon City
Sundays 11:30-2:30pm 3.588++/ head
@solaireresortquezoncity
https://sn.solaireresort.com/dining/yakumi

eat-all-you-can teppanyaki

We went straight for the seafood teppanyaki. Start with protein first, they say.

We expected a long queue. There was none. Just order, and they cook it fresh.

Our mistake? We ordered one of everything, three portions each for the family. Way too much, especially if you don’t like a particular seafood.

Oooh… the grilled shrimp was the winner. We were popping them into our mouths like popcorn. Ang sarap!

The seabass and scallops were good too—fresh, tender, and tasty. And you can eat as much as you want without feeling guilty.

Nobody touched the tanigue. The grilled salmon was also a pass for us. It was a little too well-done.

Then we moved on to the meat teppanyaki.

Same mistake. We ordered one of each.

Next time, we’d skip the sampling and just order the meats we really like. Less waste, more of the good stuff.

The grilled teppanyaki meats were the best—tenderloin, rib-eye, and sirloin, all grilled to order.

Next time, I’d just go for the premium rib-eye. It was the standout.

And I kept dreaming… what if these were wagyu cubes? That would have been next-level.

The bubbly Prosecco Brut Rosé was a nice pairing with the seafood, while the Comte des Clos Bordeaux Red worked well with the steak.

But honestly, a sparkling sake would have been perfect!

By this point, the chicken was completely ignored.

But the rack of lamb cooked in teppan? Yum! especially with the mint jelly. 

This wasn’t on the menu. But one of the servers quietly told us that oysters were available upon request.

Oh yes—Rache loved the raw oysters. They were a bit thin, but still tasty with a squeeze of lemon.

At this point, it’s also nice to order a chawanmushi or miso soup. Something warm to refresh the palate before moving on.

sushi & sashimi

I personally skipped the sushi and other items, but I went straight for a big chunk of fresh salmon.

Chef Kazu expertly sliced it right in front of us and served it as much as you want.

The salmon was fresh, naturally sweet — ang sarap papakin—and a guilt-free indulgence!

For raw seafood, I always like having it with sake. The rice umami complements the seafood beautifully.

They have the usual Gekkeikan Traditional and Hakushika Chokara. But with Sake Manila, it would be nice to see a Junmai Daiginjo option here—especially to pair with that exquisite fresh salmon.

The kids loved the sushi, Japanese salad, and fried rice.

I skipped most of the sushi. I wanted to save room for the donburi.

The kids loved the karaage and tempura.

But I’d suggest skipping most of the fried stuff. Save your appetite for the good stuff!

to drink or not to drink?

The non-alcoholic drinks are already included in the buffet, but we reminded the kids to take it easy so they wouldn’t fill up too quickly.

For the full experience, add ₱1,300 for the alcoholic drinks package—which Aidan and I happily enjoyed.

The winning cocktail was the Samurai Sour. We liked it so much, we kept ordering more instead of trying the other cocktails.

The mint lemonade was perfect for cleansing the palate.

The matcha and creamy mango coconut were a hit with the kids, but the boba and sinkers can fill you up quickly. Best to order these later in the meal.

donburi cravings?

After the proteins, we moved on to the donburi to satisfy our Japanese rice cravings.

Each bowl is prepared fresh to order and served in a single portion—perfect for trying different options without getting too full.

We loved the Beef Curry Don. Deep, rich curry flavors over warm Japanese white rice.

The Unagi Don was the best for us — I wished we could just order the eel by itself and ask for extra unagi sauce.

The kurobuta pork was a bit dry for our liking, so this is one dish we’d recommend skipping

The stir-fried seafood udon was good—chewy bouncy noodles with a nice mix of seafood.

It’s also perfect for birthday celebrations, as long noodles symbolize long life and longevity.

bento box dessert

We were surprised by the dessert. There was no dessert buffet display, and it wasn’t even mentioned on the menu.

Then, to our surprise, a dessert bento box arrived with mini Japanese cakes and creamy mochi plus lollipops.

Such a nice little surprise to end the brunch!

We loved the Strawberry Cream Mochi. So much that we asked for more—and they brought us a whole bowl!

So good!

final thoughts

Finally, we got to try Yakumi’s famed Japanese Sunday Brunch—and now we understand why it’s considered one of the best Japanese buffets in Quezon City!

Our highlights were the teppanyaki shrimp, scallops, seabass, rib-eye, and lamb. We also loved the unlimited salmon sashimi, freshly sliced by Chef Kazu himself. And the surprise Bento Box dessert was a winner, especially the Strawberry Cream Mochi.

I love that you can create your own pairings with sake, wine, cocktails, and Japanese whiskies. Arrive early, pace yourself, and enjoy the meal at your own rhythm. There’s no need to fight over food—you can take your time and build your own courses.

Best for birthday celebrations. If you’re planning one, reserve the private rooms ahead.

Enter through the family walkway on the side of the restaurant. It’s on your left as you exit the elevators on L2.

Yakumi Sunday Brunch: The Art of Shun
Level 2, Solaire Resort Quezon City
Sundays 11:30-2:30pm 3.588++/ head
@solaireresortquezoncity
https://sn.solaireresort.com/dining/yakumi

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Solaire North team for hosting us.

p.s. The service team at Yakumi sings the best Happy Birthday song among all the Solaire North restaurants.

FAQ

The post Is Yakumi’s Japanese Sunday Brunch Worth It? What we actually ate, loved, skipped, and went back for appeared first on Awesome! - Our Awesome Planet.

As much as we all love to romanticize Kyoto as that quintessentially traditional and quiet city of Japan, it really isn’t—not to the extent we often imagine, at least. Outside the major tourist areas, Kyoto is just as modern and vibrant as other Japanese cities, albeit, of course, a little smaller than Tokyo.

This time around, for our latest visit to Japan, we opted to stay right in the city center, where most of the modern city life happens. Having already experienced Kyoto’s more traditional side many times before, we decided to go for modern comfort and, above all, accessibility for this trip.

Hotel Androoms Kyoto Shichijo
730 Ebisunocho, Shimogyo Ward, Kyoto, Japan
+81 75-353-5700
www.hotel-androoms.com
@hotel_androoms

STAY

Just a few minutes’ walk away from Kyoto Station, Don Quijote, and Yodobashi, Hotel Androoms Kyoto is one of those hotels that checks all the boxes for most tourists visiting Japan.

You see, from the outside, Hotel Androoms Kyoto has that signature minimalist, modern look, but with subtle traditional touches that we see all over Kyoto. After all, who wants to stay at a very simple, “not Japanese”-inspired hotel whenever you’re in Japan?

Stepping inside, however, brings you to a more traditional feel, with quintessentially narrow Japanese hallways leading up to the reception.

Upon checking in, we were greeted by the friendly staff, who were always ready to get us checked in. It was pretty standard for a major hotel in the city, which is exactly what you’d expect.

To the side, there’s an automated check-in counter, luggage storage, and a floor-to-ceiling painting that certainly stands out and adds a touch of tradition to the otherwise modern lobby.

On the other side, there is, however, a proper full-sized restaurant and café, open not only to checked-in guests but also to the general public. It’s a proper restaurant, not just your typical hotel breakfast area.

Here, we opted to have both our American and Japanese breakfasts the next day. It’s a very convenient option for checked-in guests if you want to save some time finding breakfast and start exploring early. Not to mention, it’s just really convenient to have everything right downstairs.

They also have bicycles for rent, which you can use to explore the city. Albeit, it was a bit hot and rainy when we arrived in Kyoto, so we didn’t get to take full advantage of them. Still, it’s a very welcome option.

But what stands out the most at Androoms Kyoto is the huge private onsen!

And it’s fully equipped too! Separate for both women and men, complete with changing rooms, cubicles, blow dryers, lockers, and everything you’d expect. So it’s definitely aimed at both tourists visiting Japan and locals looking for a proper place to relax.

The onsens are actually very spacious and well-maintained, especially for a city hotel.

There’s also a lounge right outside, complete with vending machines and, of course, laundry machines.

It’s definitely not something you see in most Japanese hotels in Kyoto at this price point, so it’s a very welcome feature.

ROOMS

Walking up to the rooms, the hallways are joined together by one huge skylight right smack in the middle, giving the hallways a very open, modern feeling instead of making them feel very claustrophobic like most city hotels.

I like the fact that they went above and beyond to decorate the empty space, and the skylight also plays with how the sun shines through during the day—or, in our case, how the rain filtered through.

For our stay, we opted for the Premier Twin Room, which accommodates up to two guests, but realistically, it feels like it can actually accommodate up to four if and when allowed. It’s really that spacious.

I really like how they put an effort into stylizing their Japanese windows, or mado, to add that traditional yet playful, artsy design. It definitely adds character and color to an otherwise very modern Japanese room.

I was also pleasantly surprised that my room came with a little nook where I could sit down and sort my stuff instead of doing it on the bed or at the table in front. I’d say it’s a nice space for me to keep all my unorganized things or luggage in one corner.

Not to mention, the separate toilet and bath are also very spacious and modern, and already equipped with pretty much everything you’ll ever need.

And if the onsen at the lobby is not enough, of course, there’s also still the bathtub option in the comfort of your own room.

And last but not least, I also appreciated that they actually gave me a pretty decent view of the outside, especially for a city hotel. Much appreciated!

OVERALL

Overall, I initially booked Androoms for its convenient access to Kyoto Station, nearby shopping, and central location. But what I really ended up liking the most was their modern and spacious onsen, which I think is a must-have for any foreign traveler—or even locals—traveling around Japan.

I feel like it’s a great space for travelers, especially families, to bond and simply relax in comfort after a day of walking thousands of steps around Japan.

It’s not rare by any means for a hotel in Japan to have an onsen, but having a particularly spacious and well-maintained one is definitely a feature that I would keep looking for whenever I’m in Japan.
It’s definitely the icing on top of the spacious, modern rooms, with the perfect location to match.

Hotel Androoms Kyoto Shichijo
730 Ebisunocho, Shimogyo Ward, Kyoto, Japan
+81 75-353-5700
www.hotel-androoms.com
@hotel_androoms

Live an Awesome Life,

NICO of Team Our Awesome Planet

The post Hotel Androoms Kyoto Shichijo: Where Modern design meets Tradition appeared first on Awesome! - Our Awesome Planet.

Obscure Table is an elevated salo-salo private dining concept by Dennis Hipolito and Chef GB Barlao, tucked away in a hidden private house in Silang, Cavite. It’s definitely worth the drive—a reflection of how gastronomy is increasingly becoming a reason to explore destinations beyond Manila. Think of it as private-course dining in three acts, served family-style to encourage conversation, sharing, and communal interaction.

Sharing our Obscure Table experience, along with a few tips to help you make the most of your celebration.

about

The name Obscure reflects the concept itself. Dennis and Chef GB have largely worked behind the scenes, away from Manila’s usual culinary spotlight, while the restaurant is deliberately tucked away from the main roads and familiar food enclaves.

Even the venue feels understated—a beautiful steeple tucked away in plain sight. Simple yet thoughtfully designed, it’s the kind of place you have to seek out, and that sense of discovery is very much part of the Obscure Table experience.

At its core, Dennis and Chef GB believe food should be delicious, generous, and deeply satisfying—not the kind of tasting menu that leaves you ordering a McDonald’s burger on the way home. Here, the experience is elevated, but the food remains the star.

Obscure Table
Somewhere in Silang, Cavite
Open Fridays, Saturdays & Sundays for dinner, by reservation only
Intimate seating for 15–20 guests per service
  @obscuretableph

act I: ang panimula

tip #1: come early– and embrace the communal tables.

First, the tables and portions are communal, accommodating around 15–20 guests. You can book the entire dinner for your family, friends, or team, or join as a couple and enjoy the fun of meeting fellow diners who share the same passion for food.

Just make sure you’re there before 6 PM. Dinner starts promptly, with everyone dining together from the first course – diyahe naman kung hihintayin kayo.

grazing board

The experience kicks off with a grazing board of freshly house-baked breads—from focaccia, brioche and my favorite sweet corn bread—paired with a thoughtfully curated selection of palaman.

Balut Paté

Rich, indulgent, and packed with flavor, this crowd favorite is said to have aphrodisiac powers.

“Ensaymada” Coffee Butter

My favorite—ensaymada toppings meets coffee, brilliantly reimagined as a spread. We had to order another bowl.

Maple Walnut Cream Cheese Scallion Spread

Masarap rin ito — creamy, nutty, and subtly sweet, finished with fresh onion scallions for a savory lift.

Eggplant Tapenade

A Mediterranean mezze staple, this is a wholesome, flavorful spread that’s light yet satisfying.

Curated Breads of the Day

The sweet corn bread was addicting and the brioche pairs well with all the spreads.

tip #2: go easy on the bread course—stick to 1–2 slices because you don’t want to get full kaagad!

pulutan platters

“Tokwat Baboy” Terrine with Prune Churney and Crispy Tokwa

A delicious reimagining of tokwa’t baboy in terrine form, with rich, flavorful pork, silky tokwa, and a prune chutney that adds a lovely fruity sweetness. The sauce ties everything together. Sarap! kahit yung taba taba.

“Sinuglaw” Agua Chile De Camaron with Thai BBQ Pork

Not quite the familiar sinuglaw flavor, but the ceviche and Thai pork pairing was just okay.

Mini Embutido Corndogs with Secret Sauce

A nostalgic childhood throwback, with embotido taking the place of the usual hotdog —one is enough!

tip #3: be ready to meet new foodie friends or business connections—and remember, it’s a family-friendly communal dining experience.

act II: ang mga ulam

For the 2nd act, you get to transfer to the main house where the Chicharonillo awaits.

Lamang Dagat : Grilled Hamachi Collar en “Tocho”

Hamachi reimagined in carinderia tocho style, traditionally cooked with tahure (fermented black tofu), then grilled and torched for a smoky depth, topped with tomato, black bean, and tofu salsa. Different, delicious, and definitely one for your food vocabulary. Different and the kind of food you want to discover and add to your food vocabulary.

The Original: Chicharonillo

Ang sarap nito! Lechon de leche’s skin is cooked chicharon-style through a combination of techniques, keeping the meat juicy while delivering that irresistible, ultra-crispy crunch.

Spicy Roasted Pineapple / The Classic /Signature Bastardo Verde / Salsa / Romesco / Sweet Atchara | Pickled Radish

It comes with seven sauces, and my favorite was Dennis’ bastardized chimichurri—bright, herbaceous, and delicious. The roasted pineapple and mango salsa add a touch of sweetness, while the atsara and pickled vegetables work beautifully as palate cleansers between bites.

The café-infused cola and iced tea made for a unique, refreshing pairing with the Filipino dishes.

Pair the red wine with the lechon and the white with the seafood—a simple and well-balanced pairing for the feast.

There’s an outstanding challenge for the whole group to finish it—but so far, no group has ever completed it!

Sabaw: Bulalo Dashi with Chili-Manis Patis

A satisfying, maasim na palate cleanser—like a bulalo-flavored dashi that reactivates the second stomach.

“Pata Kare Special”
Spiced Lamb Shank & Slow Cooked Oxtail and Tripe Kare Kare Stew

Lamb Kare-Kare — Slow-cooked lamb shank with oxtail, tripe, litid, and skin, served in a silky, praline-style curry sauce of caramel, roasted nuts, alamang, and peanut butter. Paired with a reinvented bagoong sambal of chilies, coconut, alamang, and spices. The best lamb kare-kare I’ve ever tasted.

Carrot Cake Pave & Guinataang Bagoong Sambal Style Dip

A unique pairing of carrot cake with shrimp mousseline in between served with a chili crisp on top. Maanghang.

Charred Cabbage with Fish Sauce Caramel

Smoky wok-hei cabbage finished with a fish sauce caramel of fish stock, alamang, patis, shallots, onions, and chilies

“Ginaatang Calabasa” Casserole

Kalabasa slow-cooked for 2–3 hours in kakang gata, then finished with a caramelized topping—rich, creamy, and arguably the best pumpkin dish you’ll ever taste.

Rice Is Life
Signature Farmstead Golden Sinangag

The garlic rice is beautifully done, fragrant and garlicky throughout, pairing perfectly with the kale kare.

tip #4: serve others first, be mindful of those taking photos, and pace yourself so everyone can enjoy together.

act III: pang-himagas

Luckily, the rain stopped, so we could enjoy dessert in the beautiful steeple setting beneath the catmon trees.

The desserts are all handcrafted by Dennis, each exquisitely made and explosive with flavor + balanced sweetness.

The Daily Tart
Flavorful and Bold

The pecan tart comes with a graham dough crust and a generous layer of Chantilly cream.

Obscure Table Pianono
Dacquoise / Caramel Crémeux

This is my favorite — a dessert pianono with cashew and caramel dacquoise stuffed with rich caramel mousse.

Tonight’s Sweet Mischief
Surprisingly very good

a bitter sweet liquid center chocolate cake with fruits.

Carrot Cake

tip #5: best of all, birthday celebrants get a carrot cake—moist, flavorful, and absolutely delicious.

final thoughts

Overall, it’s about time we had a destination food experience like Obscure Table—a communal private dining concept that makes the drive to Silang truly worthwhile. The concept is brilliant, created by two CIA-trained friends, Dennis and Chef GB, now at the forefront of their own intimate dining experience.

Our favorites from Act I were the sweet corn bread, cheesy ensaymada-coffee spread, balut paté, and tokwa’t baboy terrine. Act II was the highlight, with the chicharonillo, lamb kare-kare, and ginataang kalabasa casserole among the best we’ve tasted. The café-cola and café-tea pairings added another unexpected Filipino touch. For Act III, we loved the pianono and Dennis’ carrot cake.

And as a thoughtful encore, they send you home with pa-sharon food to enjoy later—a warm gesture that perfectly captures the generous hospitality of Obscure Table. Congrats and good luck Dennis and Chef GB!!

Obscure Table
Somewhere in Silang, Cavite
Open Fridays, Saturdays & Sundays for dinner, by reservation only
Intimate seating for 15–20 guests per service
  @obscuretableph

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Dennis for inviting us to experience Obscure Table.

p.s. If you have a driver, they thoughtfully provide a simple dinner for them too—a small but meaningful gesture of hospitality that we rarely see, even in fine dining. Galing!

tip #6: they provide shoofly for the mosquitoes, but it’s still best to bring your own mosquito repellent, especially if you’ll be dining outdoors.

The post Obscure Table: a secret salo-salo private dining in Silang! appeared first on Awesome! - Our Awesome Planet.

CINEMALAYA FEVER IN MANILA! We watched all 9 full-length films competing at Cinemalaya 22, and here are the must-watch films this weekend!  From powerful performances and bold storytelling to films that stayed with us long after the credits, here’s our ranking of the nine full-length entries, from the ones that impressed us most to the ones that left the biggest impact.

1. HAND OF GOD

106 MINUTES | Drama
Cinemalaya Full-Length Film

REVIEW: It’s not your usual Mindanao insurgency-porn movie, and | love how the love of football becomes a powerful way to change minds and hearts. Ang galing nina Ruru Madrid and Iza Calzado sa kanilang roles! This is one movie that really touched our emotions. It’s definitely a plus if you’re a football parent. I just wish we had swatched this with the kids-it’s PG-rated!

ABOUT HAND OF GOD:
DIRECTED BY MARK DUANE ANGOS

LOGLINE: In a remote village scarred by years of conflict, a child soldier finds unexpected refuge in football, but as hope for a different life grows, he must decide whether to follow the path laid out by war or choose a future of his own.

SYNOPSIS: A military lieutenant sets up a collapsible football post in a remote village in the Southern Philippines to teach the village kids how to play football, aiming to gain the trust of a community that has long been suspected of colluding with terrorists. But what begins as a tactical strategy becomes deeply personal when he forms a bond with the children—especially ten-year-old Khaleel, a child soldier in a violent terror group. The child and the soldier soon teach each other to dream bigger, but the realities of war may force them to learn a more devastating lesson.

MAJOR CREDITS: MAIN CAST: Ruru Madrid, Iza Calzado, Ronnie Lazaro, Sue Ramirez, KD Omalin; SUPPORTING CAST: Jhong Hilario, Cholo Barretto, Edwin Nombre, Rosh Barman, Tyke Sanchez; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – Mark Duane Angos; EDITOR – Jamie Dumancas; CINEMATOGRAPHER – AB Garcia, LPS; PRODUCTION DESIGNER – Carmela Danao; ORIGINAL MUSIC SCORE – Emerzon Quintillan Texon; SOUND DESIGNER– Bien Sparks; EXECUTIVE PRODUCERS – Ranvel T. Rufino, Steve S. Vesagas; PRODUCER – Riza Montelibano

2. 2 Valid ID’s

90 MINUTES | Social Drama
Cinemalaya Full Length Film

REVIEW: Kala ko tatawa ako dito dahil kay Pokwang at sold out ang lahat ng shows, yun pala ang bigat ng drama-and umiyak kaming lahat sa huli. foi Reality-bites kind of movie. Sobrang sakit makita kung gaano ka-unfair ang society natin-from red tape to the stark difference in how the rich and poor are treated. It hits hard because it feels painfully real. Akala mo comedy, pero sa dulo, lahat kami umiyak.

About 2 VALID IDs:
DIRECTED BY MA-AN L. ASUNCION-DAGÑALAN and ABET PAGDAGDAGAN RAZ

LOGLINE: A poor farmer, unable to claim a remittance because she lacks the required two valid IDs, finds herself in a situation that challenges her character, beliefs, and morality.

SYNOPSIS: Sylvia, a poor farmer, is asked to provide 2 valid IDs to claim the money sent by a relative at the remittance center for the medical treatment of her husband, Ramon, who has severe Chronic Obstructive Pulmonary Disease (COPD). But there is a problem: She doesn’t have a single ID. A requirement that looks simple but impossible for someone like her. Against her will, she resorts to a “fixer” to help her secure 2 valid IDs. Weighed down by exhaustion, hunger, and endless lines of bureaucracy, the little money sent to her is nearly drained because of their daily expenses. As the days pass, her husband’s condition declines, and Sylvia’s hope begins to fade. In trying to prove her identity, Sylvia is forced to confront the limits of her faith, her conscience, and her humanity

MAJOR CREDITS: MAIN CAST: Marietta Subong, Meryll Soriano, Joey Marquez, Zaijian Jaranilla; PRODUCTION STAFF: DIRECTOR/PRODUCER – Ma-an L. Asuncion-Dagñalan, DGPI; SCREENPLAY – Abet Pagdagdagan Raz; EDITOR – Vanessa Ubas-De Leon; CINEMATOGRAPHER – Neil Daza, LPS; PRODUCTION DESIGNER – Mao Fadul, PDCP; ORIGINAL MUSICAL SCORE – Mikey Amistoso, Jazz Nicolas; SOUND DESIGNER – Jannina Mikaela Minglanilla; EXECUTIVE PRODUCER/PRODUCER – GeoLomuntad; EXECUTIVE PRODUCERS – Claudia Diaz Cojuangco, Ben Tsai, HJ Li, Paolo Fernandez, Mitch Fernandez, Jim Baltazar, Lydia Gapas

3. STATUS: REJECTED

90 MINUTES | Drama, Family, Comedy
Cinemalaya Full-Length Film

REVIEW: Nakakatawa because it’s so relatable, pero nakakalungkot din when you think about the situation of our senior citizens. Yakapin natin si Lolo at Lola para hindi nila maramdamang rejected sila. Sinasalamin ng movie ang hirap ng buhay sa Manila, pati na rin ang realities ng mga kamag-anak nating nasa US. Funny, relatable, but ultimately, there’s so much truth and heart behind the story.

ABOUT STATUS: REJECTED:
DIRECTED BY VAHN LEINARD PASCUAL

LOGLINE: A grandmother longing for love and the promise of a better life is swept into an online romance that challenges her sense of worth, family, and the dreams she refuses to let go of.

SYNOPSIS: Virginia “Biring” Divinagracia, a 69-year-old widow, has spent her life caring for her daughter and granddaughter in a home that no longer feels like hers. After her fourth U.S. visa rejection, her dream of reuniting with her son feels impossible. An old friend opens the door to the digital world where Biring rediscovers connection and visibility. There, she meets Steve, a charming American stranger, who makes her feel wanted for the first time in decades. As her heart opens, so does her hope that this might finally be her ticket to love and to the America she’s always dreamed of. But as her world begins to revolve around a screen, the line between dream and delusion blurs, testing how far she’ll go for love and belonging.

MAJOR CREDITS: CAST: Ruby Ruiz, Alessandra de Rossi, Beverly Salviejo, Yani Villarosa; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – Vahn Leinard C. Pascual; SCREENPLAY – Jaymar Castro, Ivan Villacorta Gentolizo; EDITOR – Che Tagyamon; CINEMATOGRAPHER – Martika Ramirez Escobar; PRODUCTION DESIGNER – Marielle Hizon; ORIGINAL MUSICAL SCORE – Hans Piozon; SOUND DESIGNER –Nikolai Lantano; EXECUTIVE PRODUCER/PRODUCER – Omar Sortijas; EXECUTIVE PRODUCERS – Paul Soriano, Mark Victor; PRODUCERS – Micah Tadena, Fea Fortuna

4. MAG-IINA (THE MOTHERING)

105 MINUTES | Horror
Cinemalaya full-length film

REVIEW: Star-studded, high-caliber acting that made the whole film feel so heavy—and genuinely creepy. The plot was weird, unsettling, and increasingly disturbing. And when I realized they were a family of witches… I love the horror genre, but this one? Yeah, this is definitely going to haunt me in my sleep. It might be a while before we willingly stay in an old house in the province again. Some people will definitely love its craziness and unpredictability. As for me, I just wish I could’ve stayed for the talkback because… can somebody please explain that ending?!

ABOUT MAG-IINA (THE MOTHERING):
DIRECTED BY GIANCARLO ABRAHAN and GUELAN VARELAN-LUARCA

LOGLINE: Near the 40th day of her estranged father’s death, a woman returns to her family’s ancestral home where we find three generations of women bound together by grief, madness, and evil thicker than blood.

SYNOPSIS: Anj returns to her family’s ancestral home as the 40th day of her estranged father’s passing draws near – the moment his soul is said to finally ascend from the earthly realm. The house has beensuspended in grief and madness, and three days back is enough to remind her why she left, why she must leave at once – and why she may never escape.In Mag-iina — The Mothering — the reunion of three generations of women peels back a love that has always lived closer to evil than any of them were willing to name.

MAJOR CREDITS: CAST: Janine Gutierrez, Lucas Andalio, Cherry Pie Picache, Agot Isidro, Ness Roque, Jackie Lou Blanco, Bart Guingona, Alejandra Cortez; PRODUCTION STAFF: DIRECTOR/PRODUCER – Giancarlo Abrahan; SCREENPLAY – Guelan Varela-Luarca; EDITOR – Benjamin Tolentino; CINEMATOGRAPHER – Joy A. Aquino; PRODUCTION DESIGNER – Katrish Aristoki; ORIGINAL MUSICAL SCORE – David Yuhico; SOUND DESIGNER – Mikko Quizon; PRODUCERS – Bianx Basilio, Dee Nermal

5. GANG GANG

89 MINUTES | Coming-of-Age, Drama
Cinemalaya full-length film

REVIEW: A story about injustice, bullying, and insurgency, told through the innocent perspective of children playing ganggang (spider fighting)-where their childhood game becomes a reflection of the power struggles, violence, and inequalities surrounding them. Mabigat panoorin but makabuluhan.

ABOUT GANGGANG:
DIRECTED BY JL BURGOS

LOGLINE: Three boys form an unlikely bond to find the best fighting spider (Ganggang) against the school bully’s spider, until their own search puts their friendship to a test.

SYNOPSIS: At the first clash of their fighting Ganggang (spiders), Ilay and Ten-ten knew they would go home as losers. Anton, the winner of the fight, will once again lord over their school. Mel, the newcomer from the city, watches the rowdy play in awe. He’s unaware that soon he will become an ally of the boys against the real neighborhood bully.

MAJOR CREDITS: MAIN CAST: Raine Dela Cruz, Kenneth “Butchoy” Vincent Mendoza, Don Rishmond Cerbito; SUPPORTING CAST: Prince España, Brian Arda, Don Melvin Boongaling, Katrish Aristoki, Elora Españo, Hershey Neri, Pau Benitez, Anton Nolasco, Francis Mata, Tabs Sumulong, Manuel Genabe, Pio Raphael Benedicto, Jers Guiwa, Raphael Del Prado, Jhaniel Pellado, Rencel Bago, Gene Trillana, Dave Ignacio, Wesley “Budoy” San Sebastian, Marian Lavado, April Obnamia, Alicia Bea Obligado; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – JL Burgos; EDITOR/EXECUTIVE PRODUCER – Mona Nieva; CINEMATOGRAPHER – Mac Cosico; PRODUCTION DESIGNER – Jevie Conde Cabiling; ORIGINAL MUSIC SCORE – RJ Mabilin; SOUND DESIGNERS – Drew Millalos & Anna de Dios; PRODUCERS – Cinemalaya, FDCP, Pulang Langgam; ASSOCIATE PRODUCERS – Nessa S. Valdellon, Atty. Tony La Viña, E&H Productions

6. TAYO LANG ANG NAKAKAALAM (ONLY WE KNOW)

110 MINUTES | Drama
Cinemalaya Full-Length Film

REVIEW: It’s a timely movie about the rising number of HIV cases in Manila, told from an empathetic perspective that explores the complications it brings to relationships. Medyo dragging kasi paulit-ulit lang yung drama, but I still learned a lot about HIV awareness and the importance of understanding the realities surrounding it.

ABOUT TAYO LANG ANG NAKAKAALAM( ONLY WE KNOW):
DIRECTED BY DAVID CORPUZ

LOGLINE: Bound by a love kept in silence, a man struggles to remain seen within a family that once made him feel at home.

SYNOPSIS: Neil and Bong are long-term partners who have shared a close bond with Bong’s mother, Gloria. Their lives fall into uncertainty when Bong suddenly falls ill and is confined in the hospital. Neil struggles to balance his responsibilities at work and at the hospital while caring for Bong. Gloria tries to stay strong for her son, while Benjie, Bong’s father, tries to reconnect years after being absent from the family. As they search for ways to help Bong recover, old wounds and tensions begin to surface. Faced with a difficult situation, Neil, Gloria, and Benjie must learn to navigate their differences and come together for the person they all love.

MAJOR CREDITS: CAST: Martin del Rosario, Miguel Odron, Yayo Aguila, Epy Quizon; Mads Nicolas, Bodjie Pascua, Bong Cabrera, Adrian Lindayag, Nour Hooshmand; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – David Corpuz; SCREENPLAY – Iar Arondaing; EDITOR – Joris Fernandez; CINEMATOGRAPHER/EXECUTIVE PRODUCER – Adam Dumaguin; PRODUCTION DESIGNER – David Esguerra; ORIGINAL MUSIC SCORE – Glenn Barit; SOUND DESIGNER– Elian Idioma; PRODUCERS – Kristine Camille Sulit, Patricia Salic

7. TIRIK (TO SET UPRIGHT)

91 MINUTES | Thriller, Drama
Cinemalaya Full-Length Film

REVIEW: It’s a 12-hour journey with a priest and a taxi driver, centered around conversations about lighting a candle for the soul of a dead person. The premise had potential, but the whole plot felt forced and unrealistic, with some segments dragging unnecessarily. The conversations also didn’t always feel natural, making the long journey feel even longer.

ABOUT TIRIK(TO SET UPRIGHT):
DIRECTED BY MAY-I GUIA PADILLA

LOGLINE: Paring Bert, a priest, and Santos, a parishioner and a taxi driver, go on a gritty journey to make peace with their moral conflicts while eluding an assassination attempt.

SYNOPSIS: Set against the backdrop of Manila’s unforgiving streets during the height of the drug war, Tirik follows Paring Bert, a weary but steadfast priest, and Santos, a rugged taxi driver haunted by his past. Their unexpected journey begins as an act of faith and compassion – an ordinary funeral visit that turns into a day-long odyssey through guilt, redemption, and moral reckoning. As the two men traverse urban chaos and rural silence, they confront the fragile lines between sin and salvation, justice and vengeance. What starts as a road trip becomes a confessional of conscience, where each kilometer peels back their buried truths and tests the limits of their faith in God and in each other. Through moments of grim humor, humanity, and quiet dread, Tirik asks: how far will a man go to make peace with himself – and at what cost to set things upright?

MAJOR CREDITS: CAST: Rocco Nacino, Floyd Tena, Chai Fonacier, Jess Mendoza, Glenn Sevilla Mas, Justin Mclaire, Brian Arda, Hershey Neri, Bor Ocampo, Hope Summer Skye; PRODUCTION STAFF: DIRECTOR/SCREENPLAY/EDITOR/PRODUCER – May-i Guia Padilla; SCREENPLAY/PRODUCER – Charlson Ong; CINEMATOGRAPHER – Miggy Hilario; PRODUCTION DESIGNER – Raffy Romero; ORIGINAL MUSICAL SCORE – Roy Ibay; SOUND DESIGNER – Elian Idioma; EXECUTIVE PRODUCERS – Rafa Laperal, Ferdinand Naniong, Aris Batuhan, Roy Ibay, Tzaddi Tamondong, Carmelo Bayarcal, Ara Padilla; PRODUCER – Mai Fanglayan

8. KAKA SA YAMAN (BROTHER FROM ANOTHER RIVER)

90 MINUTES | Drama
CinemalayaFull-Length Film

REVIEW: It’s a coming-of-age story enriched by a deeper look into friendship, identity, and the rich culture of the Mangyan people. The kids’ acting was adorable, and the twist at the end was totally unexpected. Kaya pala?! To It was intentionally slow-paced, and somehow made me wish life could be as simple and peaceful as life in the mountains.

ABOUT KAKA SA YAWAN (BROTHERS BY THE RIVER):
DIRECTED BY ALPHA HABON

LOGLINE: A coming-of-age story of two friends in Mindoro: Niko, a Manila boy; and Ayan, a Tadyawan-Mangyan who bonded one summer. Years later, adult Niko returns to honor a promise.

SYNOPSIS: Niko, a 21-year-old young man from Manila, returns to Mindoro, the island that once broke him. This unravels the memory of a pivotal summer from his youth: his friendship with Ayan, a playful Mangyan boy with big dreams. Their eventual friendship helps Niko see the world differently. In time, they make a pact to be inseparable and fulfill their dreams together.Now, in the present, a jaded Niko is back to keep his word. Torn between land and sea, memory and reality, he confronts a forgotten past: an estranged identity, a fractured childhood, and a promise left unfulfilled. He eventually learns to rise above the currents of his grief, and carry forward the spirit of a bond that once saved him.The film celebrates the richness of Mangyan-Tadyawan traditions, intergenerational healing, and how the poignant memory of a friend can bring forth healing and the courage to rewrite one’s future.

MAJOR CREDITS: CAST: Beaver Magtalas, Bryce Nicolo Mercader, Dennis Dato, Noelle Polack, Nikki Valdez, Luis Alandy, Karl Medina, Queenay Mercado, Deanne Bautista, Benedix Ramos; PRODUCTION STAFF: DIRECTOR/SCREEPLAY — Alpha Habon; EDITOR – Joris Fernandez; CINEMATOGRAPHER – Patrick Rodil; PRODUCTION DESIGNER – Kyle Jumayne Francisco; ORIGINAL MUSICAL SCORE – Arbi Barbarona; SOUND DESIGNER – Mikko Quizon; EXECUTIVE PRODUCERS/PRODUCERS – Ana LizaAklan, Filipina Magtalas; LINE PRODUCER – Tin Velasco; PRODUCTION MANAGER – Dot Labro

9. A.NI.MAL

120 MINUTES | Black Comedy, Social Satire
Cinemalaya Full Length Film

REVIEW: Nakaka-trigger parang yung mga kupal na senador. Tungkol siya sa aso at sa mga walang-hiyang corrupt na asal hayop na politicians na pinagtatawanan lang tayo. Sumasalamin sa walang kwentang mga baliw na leader, nepo babies at mga kunsintidor na asawa. Nakakagalit!

ABOUT A.NI.MAL:
DIRECTED BY DUSTIN CELESTINO

LOGLINE: In a provincial Philippine town, the naïve daughter of the mayor comes home with a video of a powerful family friend abusing his dog.

SYNOPSIS: An average day takes an unexpected turn in a small, unnamed province in the Philippines when the mayor’s daughter, Lily, returns home with a compromising video of the governor. As the mayor scrambles to protect his longtime ally, tensions rise within his own household. The mayor is determined to shield the governor from scandal. His wife, Ofel, sees an opportunity to expose the truth to the governor’s wife. And their daughter, Lily, threatens to make the video public, unless the governor surrenders his beloved dog to her.

MAJOR CREDITS: CAST: Maxine Ignacio, Frances Makil-Ignacio, Jojit Lorenzo, Anthony Falcon, Bituin Escalante, Reymund Domingo; PRODUCTION STAFF: DIRECTOR/SCREENPLAY – Dustin Celestino; EDITOR – John Rogers; CINEMATOGRAPHER – Kara Moreno; PRODUCTION DESIGNERS – Benjamin Padero & Carlo Tabije; ORIGINAL MUSIC SCORE – Paulo Protacio; SOUND DESIGNER – Nicole Rosacay; EXECUTIVE PRODUCER – Roscelyn Domingo; PRODUCER – Janel Gutierrez Celestino

ABOUT CINEMALAYA 22

Cinemalaya 22: Reel Reflections runs August 6–18, 2026, celebrating 22 years of Philippine independent cinema. With the theme “Reel Reflections,” the festival explores cinema as a mirror of Filipino realities, aspirations, struggles, and triumphs.

The competition features 9 full-length films and 10 short films, tackling themes of identity, family, memory, resilience, justice, love, and contemporary Filipino life.

Full-Length Competition:

• A.ni.mál — Dustin Celestino
• 2 VALID IDs — Ma-an Asuncion-Dagñalan & Abet Pagdagdagan Raz
• GANGGANG — JL Burgos
• HAND OF GOD — Mark Duane Angos
• MAG-IINA — Giancarlo Abrahan & Guelan Luarca
• KAKA SA YAWAN — Alpha Habon
• STATUS: REJECTED — Vahn Leinard Pascual
• TAYO LANG ANG NAKAKAALAM — David Corpuz
• TIRIK — May-i Guia Padilla

The festival is primarily held at Red Carpet Cinemas, Shangri-La Plaza, with Ayala Malls and Gateway Cineplex as partner venues.

Running alongside Cinemalaya 22 is the 38th Gawad CCP Para sa Alternatibong Pelikula at Video, featuring alternative films across narrative, experimental, documentary, and animation.

Since its founding in 2005, Cinemalaya has showcased more than 1,000 works, helping establish itself as one of the Philippines’ most influential institutions for independent cinema and launching Filipino films and filmmakers onto local and international stages.

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. As an accredited media partner of Cinemalaya 22, Our Awesome Planet watched all nine full-length films and ranked our favorites based on storytelling, performances, direction, and overall impact.

p.s. this year, we found the full-length lineup significantly stronger than the short film entries. If you’re choosing what to watch at Cinemalaya 22, we’d recommend prioritizing the full-length films.

The post CINEMALAYA 2026: Our Awesome Top 9 Films! appeared first on Awesome! - Our Awesome Planet.

THE BWB Makati delivers one of Manila’s most authentic Japanese Wagyu experiences, featuring top-grade Shimomuragyu prized for its deep umami, rich flavor, and exceptional tenderness. From the Japanese-inspired interiors and gracious hospitality to the meticulous yakiniku experience, every detail makes you feel like you’re dining in Japan. We’ve tried many Wagyu yakiniku spots in Manila, but THE BWB (Best Wagyu Barbecue) is our favorite for how beautifully the entire experience comes together.

We were blown away by the BWB Premium Course, an 11-course showcase of Shimomuragyu. Here’s our blow-by-blow account:

about

THE BWB is a refined Japanese yakiniku experience in Makati, built around exceptional Full Blood Wagyu sourced directly from Japan, seasonal Japanese ingredients, and genuine omotenashi. Its defining difference is the tableside service—the staff grill and serve each cut for you, allowing guests to experience yakiniku as a curated course rather than simply cooking meat at the table.

Shimomura A5 Wagyu is one of Japan’s rarest and most distinctive Wagyu, a purebred Japanese Black Cattle raised by third-generation farmers in Aichi Prefecture. Known for its rich, tender meat, delicate marbling, and slight bounce without being overly greasy, it has earned the Aichi Prefecture Governor’s Award at the Nagoya Nanbu Market Beef Cattle Carcass Encouragement Meet for nine consecutive years.

The restaurant also brings the four seasons of Japan to the dining experience, changing its menu, presentation, and even uniforms every three months. With intimate private rooms, Japanese-crafted sauces, and carefully considered food and beverage pairings,

THE BWB offers something closer to a luxury Japanese dining experience than a conventional yakiniku restaurant—precise, personal, and deeply rooted in craftsmanship.

THE BWB MAKATI
Forbes Tower Condominium, 168 Valero Bel-Air, Makati City
+63 917 187-3698
@thebwbmakati
The BWB Makati
https://thebwb-group.com

premium course

Premium Course 11-courses ₱13,500/ head

Course #1: Drinkable Salad

1st course is a delicate blend of vegetables served as a drink to awaken the palate and gently whet the appetite for what’s to come.

Course #2 Assorted Seasonal Appetizers

We were not prepared for the seasonal appetizers platter, a curated 6 small bites of cold appetizers with its unique presentation.

From the top, clockwise: abalone, golden snapper, Wagyu tataki, eel tempura, roast beef and beef sansho at the center. We started with Rache’s favorite, the abalone, instantly adds a touch of luxury to the platter. Then the rolled golden snapper, followed by the peppery beef sansho in the center and roast beef with eggplant. The eel tempura brought a satisfying crunch, before ending with the Wagyu tataki—saving the best for last.

Yuzu Sour (₱500) and Kuku Highball (₱500)

We like their Yuzu Sour is a refreshing, sweet-citrusy aperitif, while I often go for the Highball with Japanese food: light, bubbly, and whisky-forward,

starters

Course #3: Grilled Bluefin Tuna Ohtoro with Bite-size Rice

Not your usual tuna belly, but fatty otoro—the prized, buttery cut.

Yes! Fatty tuna belly dipped in sauce and lightly seared on one side, served over small rice – best with a touch of wasabi.

Course #4: Grilled Eel with Bite-size Rice

The eel is dipped in a sweet unagi sauce, grilled tableside, then served over rice. Best enjoyed hot off the grill—we love eel!

Course #5 Assorted Kimchi & Japanese-style Namul

Before the wagyu, we loved this vegetable intermission—assorted kimchi of cucumber, radish, and cabbage, alongside grilled marinated vegetables, snap peas, asparagus, bamboo shoots, and capsicum- grill brings out the natural sweetness and smoky depth.

wagyu courses

Loved the build-up to the wagyu—tuna and eel with a little rice, each course teasing the palate. Now, we’re ready for the wagyu!

Course #6: Beef Tongue, Two Kinds

Love the wagyu tongue, featuring two cuts—the tender front portion and the meatier back section—each offering a distinct bite.

Best enjoyed grilled well-done, served with onion and sesame tare — first time I truly enjoyed grilled wagyu tongue.

Presenting the Shimomura A5 Wagyu Sirloin—thinly sliced, beautiful incredible marbling, and dipped in daikon ponzu.

Love the thoughtful pairings—onsen tamago adds creaminess, while daikon ponzu brings freshness and balance to the rich beef.

Course 7: Grilled Sirloin

Wagyu sirloin is expertly flash-grilled to medium, bringing out its rich flavor and that signature melt-in-your-mouth tenderness.

Just look at that! The egg yolk and soft-boiled egg make it extra rich, complementing the deep umami and tender wagyu sirloin.

The next course is today’s steak course either the Chateaubriand or Fillet Mignon

Course #8: Today’s Steak – Fillet Mignon

We got the wagyu filet mignon—thicker, meatier, and with a tender bite. The fat marbling layers are melted into the meat.

This course shines with green mustard and a touch of wasabi—a bold, umami-rich pairing (better than chimichurri).

Course #9: Today’s Rare Cut — Lean Wagyu

I like this leaner wagyu because you can taste the beef flavor but still it has a good marbling and you can taste the umami.

The wagyu comes with a tare sauce, but honestly, it needs very little—best enjoyed hot off the grill, letting the beef’s natural flavor and richness shine.

Course #9: Today’s Rare Cut — Marbled Wagyu

As the finale, the fattiest cut of wagyu—buttery, rich, and incredibly tender. The perfect indulgent way to end the wagyu feast.

Grilled for just seconds, this fattest cut of wagyu literally melts in your mouth—the ultimate buttery, indulgent finale.

Course #10: Crispy Rice with Ankake or Cold Noodles Reimen

We chose the crispy rice with ankake sauce and onions, mixed tableside in a hot ceramic bowl—a deliciously crunchy ending.

dessert

Course #11: Hokkaido Ice Cream

Love this simple fruit ice cream finale—we tried all three flavors: apple, melon, and grape. Creamy, refreshing, and the perfect palate cleanser after the rich wagyu feast.

final thoughts

Overall, the BWB difference is in the thoughtful progression—from seasonal appetizers, otoro, and grilled unagi to an impressive wagyu journey of tongue, filet mignon, lean cuts, and richly marbled Shimomura A5 Wagyu. Each cut is expertly grilled to bring out its deep beefy flavor and umami, creating a luxurious experience that never feels overly heavy. The grilling is a highlight, with a quality griller that captures the smoke while cooking each cut to perfection.

Add the warm Filipino touch with Japanese Zen hospitality, and you get a wagyu experience that feels refined yet welcoming. Highly recommended for milestone celebrations or anyone looking for a premium Japanese wagyu experience.

Congrats THE BWB Makati team and Chef Kengo Toda for the warm service and yummy Shimomura A5 Wagyu!

THE BWB MAKATI
Forbes Tower Condominium, 168 Valero Bel-Air, Makati City
+63 917 187-3698
@thebwbmakati
The BWB Makati
https://thebwb-group.com

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you The BWB Makati for hosting us to try the premium course.

p.s. the women’s toilet is small but super cute

p.p.s. they also have a mezzanine private dining area for six, complete with its own restroom—perfect for intimate celebrations.

The post THE BWB Makati: Is this the Best Full Blooded Wagyu Barbecue Experience in Manila?! 🥩 (Full Experience) appeared first on Awesome! - Our Awesome Planet.

Kyoto is famous for its ancient temples, bamboo forests, geishas, and traditional machiya houses. But for the kid in me, it’s also famous as the birthplace of Nintendo. Almost everyone knows Nintendo. It’s one of those iconic Japanese companies that has shaped generations through its legendary games and characters. Growing up, Nintendo was a huge part of my childhood. From the Game Boy and Family Computer to the Nintendo Switch, it was always there. Characters like Mario, Zelda, and Donkey Kong became part of our lives growing up.

So you can imagine how excited I was when I had the chance not only to visit Nintendo’s original office, but also spend the night inside its very first headquarters—now beautifully preserved as the luxury boutique hotel, Marufukuro.

MARUFUKURO
342 Kagiya-cho, Shimogyo-ku, Kyoto City, Kyoto, Japan
+81 75-353-3355
reception@marufukuro.com
@kyoto.marufukuro
https://marufukuro.com/en/

HISTORY

Tucked away on a quiet street near the Kamo River, Marufukuro is a luxury boutique hotel with an interesting history. Before becoming a hotel, this property served as Nintendo’s original headquarters, making it one of Kyoto’s most historically significant buildings for gaming fans.

Originally built in 1930, this Art Deco building stands out among the traditional neighborhood that surrounds it. Carefully restored by the Yamauchi family, every effort was made to preserve the property’s original character while transforming it into one of Kyoto’s most unique luxury hotels.

To give you an idea, Marufukuro is made up of four interconnected buildings.

The first building is Nintendo’s original headquarters. The second is a contemporary addition designed by the legendary architect Tadao Ando. The third was once the private residence of Nintendo’s third president, Hiroshi Yamauchi. Finally, the fourth building was the original warehouse and factory where Nintendo produced its famous hanafuda playing cards.

Even the impressive LEGO model displayed here was commissioned from renowned LEGO Certified Professional Jumpei Mitsui.

Before checking in, guests are treated to a guided tour of the property where they share the fascinating history behind Nintendo and how everything began. The space we’re standing in right now used to be Nintendo’s reception area and now serves as the hotel’s elegant lounge.

Even better, many of the original sofas, chairs, and furnishings have been carefully preserved, making it feel as though the employees had just stepped out for lunch.

Throughout the lounge you’ll find original office items transformed into art, including this collection of authentic office keys that once opened Nintendo’s office spaces. Today, they’re displayed as beautiful reminders of the company’s humble beginnings.

You’ll also get the chance to play hanafuda—the traditional Japanese playing cards that Nintendo originally became famous for long before video games ever existed.

Believe it or not, Nintendo began in 1889 as a hanafuda playing card company. Long before Mario and Zelda, they were producing handcrafted cards used for traditional games throughout Japan. This room now serves as a small museum showcasing that fascinating history.

They call this room the Library, but honestly it feels more like a museum filled with Nintendo memorabilia and rare artifacts that you probably won’t find anywhere else.

One of my favorite discoveries was the Nintendo Light Telephone, released in 1971. Instead of using radio waves or wires, it transmitted voices using a beam of light. It perfectly captures Nintendo’s quirky creativity long before they entered the video game industry.

Another fascinating artifact is this original Nintendo office stamp that was once used to approve official company documents.

And of course, who could ever forget the legendary Family Computer or Famicom that many of us grew up playing?

Another unexpected surprise is this beautiful self-service bar. Guests are actually encouraged to step behind the counter and mix their own cocktails. Even cooler, many of the spirits served here are personal favorites of the Yamauchi family.

Heading back downstairs, the lobby continues to showcase original architectural elements, including these beautifully restored wooden floors that have witnessed decades of Nintendo history.

This grandfather clock isn’t just decorative, it originally served as a time clock where Nintendo employees would punch in and out for work.

As you explore the hotel, you’ll notice one recurring artwork—a heron sculpture created using old wallpaper, newspapers, and original documents. The heron was said to be a favorite motif of the Yamauchi family and appears throughout the property.

Interestingly, the heron and fish motifs also pay tribute to the nearby Kamo River, which runs alongside or parallel to the hotel.

Moving into the second building, the atmosphere becomes noticeably more modern. One highlight here is the blueprints by Tadao Ando. On the right is his unrealized Urban Egg proposal for Osaka—a futuristic egg-shaped auditorium designed inside a historic brick building.

This second building also houses another guest lounge with complimentary drinks and snacks available throughout the day.

Outside, you’ll immediately recognize Tadao Ando’s signature exposed concrete architecture—simple, minimalist, and instantly recognizable around the world.

The third building was once the private residence of Nintendo’s third president, Hiroshi Yamauchi, which explains why it feels much more like a traditional home than the other buildings.

It even still has its original doorbell in place—a small but charming reminder of its past.

Inside are several guest rooms featuring elegant European-inspired interiors that have been carefully restored to match the home’s original design.

Another quirky fact is that from a certain angle, the house resembles the shape of a boat. I’m not entirely sure if that was intentional, but it’s definitely an interesting detail.

Finally, we arrive at the fourth and last building—the original warehouse and factory where Nintendo produced its hanafuda playing cards.

Outside you’ll still find the original wooden crates once used to store and transport the playing cards. On the side is Nintendo’s name in Japanese, commonly interpreted as “Leave luck to heaven,” a fitting phrase for a company whose roots were in playing cards.

Inside, you’ll also see the original electrical control panels and freight elevator that were once used to move goods between floors. I love that they’ve preserved these industrial details instead of hiding them.

The hallways are lined with original hanafuda cards and historical displays showing how Nintendo evolved from a card manufacturer into one of the world’s greatest entertainment companies.

STAY

But beyond being a museum of Nintendo history, Marufukuro is first and foremost a luxury boutique hotel that offers one of Kyoto’s most unique stays.

During my two-night stay, I had the chance to experience two different room categories, both located in the fourth building.

For the first night, I stayed in a Japanese-inspired balcony room featuring high ceilings, japanese lanterns with a warm homey atmosphere.

It beautifully blended Japanese and Western design with tatami flooring paired with raised Western-style beds.

What I loved most, though, was the panoramic view overlooking Higashiyama and the mountains surrounding Kyoto.

For my second night, I was upgraded to the spacious Japanese Junior Suite, which felt incredibly spacious by japan hotel standards.

Although it didn’t have a balcony, I really appreciated the separate living room and stylish sliding doors that divided the bedroom from the lounge.

There was even a cozy reading nook beside the bedroom—perfect for relaxing with a book or sneaking a quiet midnight snack.

This suite also featured walk-in closets, double vanities, and a huge soaking bathtub. I honestly wish I had stayed here longer than just one night—but hopefully next time.

DINING

Of course, no staycation is complete without great food, and Marufukuro certainly delivers.

For dinner, we enjoyed an intimate kaiseki experience at the hotel’s restaurant, which opened just beside the fourth building.

We chose their 15-course kaiseki menu. It sounded overwhelming at first, but every course was surprisingly light, balanced, and beautifully prepared using locally sourced seasonal ingredients.

One of the highlights was the sweetfish paired with homemade cucumber. The flavors were simple, while the slightly bitter fish head added an unexpected taste that actually complemented the dish beautifully.

The vegetable roll was another surprise. It showcased seasonal vegetables bursting with flavor while serving as a refreshing palate cleanser.

My favorite, however, was the Kameoka duck. It was served rare and lightly tempura-fried—a technique that’s apparently difficult to perfect. Surprisingly tho, the meat remained juicy while keeping its satisfying texture.

Another standout was the grilled eel served with wasabi and rice. I don’t normally order eel, but this one completely changed my mind about the dish.

But dessert stole the show. A sweet potato slow-cooked for an hour before being lightly fried and topped with vanilla ice cream. It reminded me of a naturally made crème brûlée with its caramelized exterior and creamy interior. Easily one of my new favorite desserts.

Compliments to Chef Atsushi, who has spent over two decades mastering Kyoto cuisine, for preparing such a memorable kaiseki dinner.

FINAL THOUGHTS

Overall, I had an incredibly memorable stay at Marufukuro.

When I think of Kyoto hotels, they’re usually either deeply traditional or strikingly modern. Marufukuro somehow sits perfectly between the two. It blends classic Japanese design with contemporary luxury while preserving one of Nintendo’s most important historical buildings.

More than just a hotel, it felt like spending the night inside a living museum. Every hallway, artifact, and room told a story—not just about Nintendo, but about Kyoto’s history itself.

For someone who grew up with Nintendo, this wasn’t simply a luxury staycation. It felt like stepping inside a time capsule and reliving a small piece of my childhood.

And honestly, that’s something you simply can’t put a price on.

MARUFUKURO
342 Kagiya-cho, Shimogyo-ku, Kyoto City, Kyoto, Japan
+81 75-353-3355
reception@marufukuro.com
@kyoto.marufukuro
https://marufukuro.com/en/

Live an Awesome Life,

NICO of Team Our Awesome Planet

The post Marufukuro: this Luxury Hotel was once Nintendo’s Headquarters appeared first on Awesome! - Our Awesome Planet.

Our domestic tourism is changing—and rising—amid high inflation, political fatigue, and a practically flat economy in 2026. International tourism faces its own challenge: travelers increasingly see the Philippines as more expensive than our Asian neighbors. So why bother?

When others see a struggling tourism industry, I see an opportunity to innovate.

Travel is no longer just for those with pera to spare. For younger Filipinos, it is becoming an emotional need—not mema travel for the sake of saying, “I’ve been there,” but travel with purpose: to learn, explore, eat, recharge, and discover what it means to be Filipino. They travel for history and culture, for food and community, for nature and well-being. They travel smarter to escape, reconnect, and return with a deeper appreciation of their own country.

There is a new generation of Filipinos traveling not simply for leisure, but with intention—and rediscovering the Philippines.

Buy your ticket now for the 37th Philippine Travel Mart here: https://philtravelmart.com/buyticket/

domestic tourism opportunity

Domestic tourism generated ₱3.26 trillion in 2025—nearly five times the ₱698.5 billion from inbound tourism—making it the true backbone of Philippine tourism. The opportunity is clear: get more Filipinos traveling, spending locally, and discovering the incredible diversity of experiences our country has to offer.

Tourism supports around 7.7 million Filipino jobs, from hotels and restaurants to guides, drivers, boatmen, farmers, artisans, and MSMEs. Every trip creates a ripple effect that reaches deep into local communities. Maybe it’s time to measure tourism not just by how many tourists we attract, but by how many Filipinos discover their own country, how much they spend, and how many businesses, jobs, communities, and cultures benefit.

The Philippines has entered the World Bank’s upper-middle-income economy classification, reflecting rising incomes and an expanding consumer market. While affordability and inequality remain realities, a growing segment of Filipinos is increasingly willing and able to spend on travel, dining, leisure, wellness, and experiences—choosing not just what they can afford, but what is truly worth their time, money, and memories.

Accessibility and affordability remain the biggest barriers to domestic tourism. As an archipelago, we need better connectivity, airports, ports, roads, and regional gateways, alongside lower energy and operating costs. With public funds under scrutiny, this is the time to invest wisely in infrastructure that makes travel easier, destinations more accessible, and tourism a stronger engine for jobs, businesses, and local communities.

Forget 2026. If GDP is flat and the economy is at its lowest point, what if this is actually the bottom? If this is the bottom of the economic cycle, then 2027–2030 could be the biggest growth period for domestic tourism. The time to prepare is now—not when the economy recovers. Upskill. Rethink your tourism strategy. Understand the new Filipino traveler.

The winners will be YOU—if you prepare for the rebound before it happens.

next growth engine: Food-driven Tourism

Filipinos are no longer asking, “Where should we go?” but rather, “What is worth traveling for?” Today, travel is inspired by experiences—exceptional food, festivals, sporting events, nature, culture, wellness, farms, and immersive attractions that give people a meaningful reason to hit the road.

The next generation of tourism will be driven not just by destinations, but by compelling experiences. A restaurant can become a destination, a food festival can fill hotels, a regional specialty can inspire a road trip, and a sporting event or farm visit can bring new life to a community. The future belongs to destinations that create experiences worth traveling for.

Masarap ba ang food? Worth it ba ang gas to travel there? Will this create a core memory for us?

I started this blog 20 years ago to document our family’s food and travel experiences—and hopefully inspire others to explore, eat, and discover with us. Today, food-driven travel has gone mainstream. People are no longer just checklist travelers, ticking off destinations or traveling para sa IG. They are looking for something more: meaningful, worth-it, and memorable experiences.

That shift is changing tourism. It’s no longer just about where you go, but what makes the journey worth taking.

Nextgen Tourism – travel industry framework

The 37th Philippine Travel Mart, organized by PHILTOA and happening September 4–6, 2026 at SMX Convention Center Manila, reflects this changing tourism landscape. Its theme, “Nurturing NextGen Tourism,” marks the third chapter of PHILTOA’s NextGen Tourism campaign—from “Love” in 2024, to “Boosting” in 2025, and now “Nurturing” in 2026. Built around four pillars—Sustainability, Inclusivity, Health & Wellness, and Digitalization—the message is clear: tourism growth should not simply be bigger, but more responsible, inclusive, innovative, and community-driven.

Every booth at the Philippine Travel Mart represents a destination; every booking supports livelihoods; and every experience can strengthen local tourism. But this year, PTM is evolving beyond a traditional travel fair into a microcosm of traveling around the Philippines, where destinations come alive through food experiences, interactive cultural activities, and immersive experiences that let you experience a place before you even get there.

Look out for emerging travel trends like LAKBAYAHIHAN, a bus travel program designed to explore destinations; VOLUNTEERISM, creating more meaningful memories through purposeful travel; and WORTH-IT Travel Packages, offering experiences for every Filipino traveler and budget. It’s a new way of selling travel: don’t just show me where to go—give me a reason to go.

Buy your ticket now for the 37th Philippine Travel Mart here: https://philtravelmart.com/buyticket/

this is the era of the Filipino-ness

The demand is already here. The next opportunity is to make the Philippines easier, more affordable, and more exciting to explore—while making sure more Filipinos benefit from tourism.

We are entering a new tourism era where Filipinos are no longer just tourists; they are the engine of the industry.Food, culture, creativity, and Filipino excellence are becoming reasons to travel—from Michelin-recognized restaurants and regional cuisine to festivals, sports, nature, and immersive experiences that can turn destinations into magnets.

Tourism must now be measured not only by arrivals, but by jobs created, businesses supported, communities empowered, and Filipino culture celebrated. This also aligns with Tourism Secretary Dita Angara-Mathay’s call to strengthen the Philippine brand by drawing more deeply from our history, traditions, culture and ingenuity.

This is the Era of the Filipino-ness.

It’s time to discover the Philippines—and discover what makes us Filipino.

Don’t just promote destinations. Create reasons to travel.
Don’t just attract tourists. Create opportunities.
Don’t just showcase Filipino hospitality. Showcase Filipino excellence.

final thoughts

Just when I thought 2026 would be a boring year, I found myself inspired by the NextGen Tourism theme of the Philippine Travel Mart.

One of my biggest regrets during the pandemic was not growing my TikTok following or doubling down on cooking videos. I knew the content was working, and those who invested early reaped the benefits when the pandemic was over. I don’t want to make that mistake again. I can clearly see the opportunity in domestic travel—but you have to innovate and move early to capture this new generation of Filipino travelers hungry for meaningful Filipino-ness experiences.

AI is changing how content is created and how stories are told online. But ironically, I think this makes real-life experiences even more valuable. When content can be generated instantly, the things we actually experience, taste, feel, and remember become more precious. The opportunity is to create the kind of Filipino travel experiences that people can’t just watch on a screen—they have to be there.

Buy your ticket now for the 37th Philippine Travel Mart here: https://philtravelmart.com/buyticket/

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Our Awesome Planet is an official media partner of Philippine Travel Mart 2026.

p.s. FEATURES / INTERVIEWS: The Rise of Food-Driven Travel Across the Philippines

The editorial team at Our Awesome Planet is looking to speak with chefs, restaurateurs, tourism stakeholders, hospitality groups, food entrepreneurs, local producers, and travel experts about the growing trend of Filipinos travelling specifically for unique culinary experiences.

We are particularly interested in stories and feature opportunities highlighting:

• Destination dining and restaurants worth travelling for
• Regional food discoveries and local culinary traditions
• Culinary festivals and food-focused events
• Farm-to-table and community-based food experiences
• Family-friendly food destinations
• Local producers and food entrepreneurs
• Communities helping shape the Philippines’ emerging food tourism landscape

If you have a story, destination, culinary experience, or perspective to share, we would love to hear from you.

Have a story or perspective to share? Reach out to antondiaz@gmail.com

The post State of Domestic Tourism in the Philippines (2026) appeared first on Awesome! - Our Awesome Planet.

Aurora, recognized as Michelin Selected in the 2025 Michelin Guide Manila, presents an 11-course degustation menu inspired by the team’s Terra Madre experience in Bacolod. It celebrates Philippine ingredients sourced from Slow Food farms in Bacolod, the Cordilleras, and even nearby Antipolo, reinterpreting them through a distinctly Asian lens. We loved how the menu is both educational and delicious, with a thoughtful progression that lets you appreciate each course without feeling overly full—or leaving you wanting more.

First time to finally taste the food of Chef Mark, who was part of the culinary teams of Chef Nicco Santos and Chef Nino Laus. Here’s our take on the tasting menu at Aurora:

about

Aurora is a spirited Makati bistro founded with Atty. Nilo Divina, honoring his mother’s home cooking through refined interpretations of regional Asian flavors. Its modern, ingredient-driven menu balances nostalgia with contemporary technique, showcasing the culinary team’s creativity and personality in an elegant yet welcoming setting. Opened in 2023, Aurora was recognized as Michelin Selected in the 2025 Michelin Guide Manila.

AURORA
Pacific Star Building, Sen. Gil Puyat Avenue cor. Makati Avenue, Makati City
Monday–Saturday | Lunch: 11:00 AM–3:00 PM | Dinner: 6:00 PM–10:00 PM
+63 (917) 104 3672
@restaurantauroraph
Restaurant Aurora PH
https://restaurantaurora.ph

Aurora unveils a new 11-course tasting menu by Chef Mark Jesraelle Sanchez, showcasing an ingredient-driven modern Filipino-Asian approach rooted in local produce and ingredients discovered through the team’s travels and collaborations with farmers and fisherfolk, priced at ₱5,800++ per person.

snacks

The meal opens with a refined sequence of one- or two-bite snacks, inspired by the chefs’ gastronomic discoveries across Asia. The progression traces a journey from the sea at the bottom upward to the highlands, mirroring the ascent through layers of flavor.

TUNA
Cured General Santos Tuna, Seaweed Croustade, Pickled Seaweed

This first snack represents the sea, with a delicate shell made from gamet, the Ilocos black seaweed. Inside is cured tuna with emulsified bihod, reminiscent of a termot salata, finished with crispy fried leeks on top.

DURIAN
Nori Roll, Gulai Tempoyak, Kaffir, Kamias Gel

A crisp nori roll filled with fermented Davao durian, reimagined as a savory curry inspired by durian tempoyak, accented with calamansi gel and puffed rice. Our favorite snack—the durian’s bold, acquired flavor beautifully balanced by the curry’s depth.

UNAGI
Bago River Eel, Green Apple Meringue, Foie Gras, Veil

Bago River eel, steamed and grilled repeatedly à la unagi, sits on a delicate apple meringue shell with silky foie gras mousse and a paper-thin apple veil. The eel brings a deep, savory umami, beautifully lifted by the apple’s gentle sweetness and acidity.

TARTARE
Angus Beef, Smoked Crying Tiger, Spiced Rice Crackers

Angus beef tenderloin sits atop a crisp curry-spiced rice cracker, layered with yogurt and finished with cilantro and mint. Ok lang.

A refreshing melon aperitif with a subtle hint of banana—light, fruity, and a lovely way to awaken the palate.

starters

OYSTERS
Soft Poached Negros Oyster, Oyster Cream, Sea Foam

Rache loves oysters, and this one did not disappoint—served with a silky oyster cream and delicate sea foam, bringing an intense, briny taste of the sea in every bite.

MUSHROOM
Mushroom Tea, Mushroom Espuma, Cordilleran Truffle

Inspired by milk tea with cheese foam, this savory interpretation pairs delicate mushroom cream foam with a clear mushroom consommé infused with bugnay, poured tableside and finished with Bu-o, the seasonal Cordilleran truffle. Sarap nito—earthy, creamy, and deeply umami, mainit init pa.

Japanese milk bread, as soft and pillowy as brioche, made extra special with fragrant curry leaf butter. light na bread course lang.

A delightful surprise course: crisp potato rösti topped with chili crab sourced from a 7-hectare crab farm in Bacolod, finished with rich mascarpone from Casa Formaggio. Like a bacolod-inspired pintxos intermission.

seafood

SNAPPER
Smoked Red Snapper, Fermented Coffee Tea, Saffron Emulsion, Sea Crisp

A creative take on Maya-Maya from Bacolod, wrapped in a silky saffron emulsion and topped with a crisp shrimp tuile. It comes with Baguio spinach chlorophyll and a strawberry-coffee bean sauce fermented like kombucha. Best to mixed together—sarap!

The Altas Cumbres Torrontés from Argentina brings bright acidity, floral and pear notes, and a hint of pineapple—refreshing the palate, cutting through the creamy sauces, and pairing beautifully with the next two seafood courses.

ASIAN BASS
Konbujime Asian Bass, Fish Milk, Mustard Aioli, Vegetable Noodle, Fermented Chili Caviar

Asian Seabass, also sourced from the 7-hectares, is gently cured in seaweed and served with a deeply flavored fish broth simmered for 4–6 hours. It comes with vegetable noodles of carrot, jicama, and radish, mustard-leaf aioli, and chili-oil caviar. Yum!

steak

IBERICO PORK
Joselito Iberico Pork, Fermented Guava Barbecue Glaze, Hoja Santa, Chimichurri, Pork Jus

Iberico pork steak, a refined play on inihaw na liempo, glazed with fermented guava barbecue sauce and paired with hoja santa–bugnay leaf chimichurri and silky cauliflower purée. Iberico is delicious on its own, but the dish invites you to mix and match.

Aruma Malbec from Mendoza is vibrant and fruit-forward, with ripe plum, dark berries, and silky tannins that complement the richness of the meat courses.

BEEF
48-Hour Braised Angus Beef Short Ribs, Green Curry, Pineapple Heirloom Rice

This was our highlight—two of our favorites in one dish: steak and curry! The Angus beef was incredibly tender and flavorful, perfectly cooked medium with a beautifully seared crust, while the curry added a rich, aromatic depth.

The curry was rich and creamy, perfectly paired with black and red heirloom rice and seasonal pickled vegetables—cucumber and onions—that added a refreshing acidity and crunch.

dessert

BANANA
Banana Compote, Banana Sponge, Custard, Davao Milk Chocolate

Inspired by Tokyo Banana, this dessert layers chocolate with banana compote, soft banana sponge, custard, and milk chocolate. A playful, satisfying finale to a truly memorable meal.

final thoughts

Overall, we loved the beef with curry, Asian seabass, and mushroom tea, while the snapper and Iberico pork mains were especially satisfying. What we appreciated most about the tasting menu was how the chefs shared the stories and memories behind each dish, along with the farms and sources of the meats and ingredients. Yes, they serve the steak and curry with rice, and the progression was just right—satisfying without leaving you overly full. The wine pairings also complemented the tasting beautifully. Congrats to Chef Mark and Team Aurora on a thoughtfully crafted and memorable tasting menu.

AURORA
Pacific Star Building, Sen. Gil Puyat Avenue cor. Makati Avenue, Makati City
Monday–Saturday | Lunch: 11:00 AM–3:00 PM | Dinner: 6:00 PM–10:00 PM
+63 (917) 104 3672
@restaurantauroraph
Restaurant Aurora PH
https://restaurantaurora.ph

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to the Aurora team for hosting us.

p.s. Aurora’s Instagram account was hacked, so the team had to rebuild its IG presence with a new one: @restaurantauroraph

The post AURORA: 11 Courses of Philippine Ingredients, Asian Soul appeared first on Awesome! - Our Awesome Planet.

Maddox Jewelry successfully staged the Philippines’ first and biggest diamond jewelry fashion show, making a bold statement about the country’s love for diamonds while bringing together 40 celebrity icons to showcase a luxurious diamond collection. When I received the invitation to witness this historic cultural event in Manila, I couldn’t quite believe it would actually happen. Forty of the country’s biggest celebrity icons walking a diamond runway in one spectacular showcase—it was an ambitious first for Philippine fashion and jewelry.

Here’s what happened during Manila’s first-ever diamond runway…

about

Maddox Jewelry CEO Ms. Charo Cordial was the driving force behind this diamond runway fashion show, created to promote affordable diamond jewelry for every Filipina while inspiring live sellers and content creators to pursue entrepreneurial success.

Read the story of Maddox Jewelry here: Maddox Jewelry Review: Inside the Marikina Showroom

The invitation said 5 PM, but the show started at 8 PM. Guests enjoyed flowing canapés, drinks, and wine, while guests and celebrities walked the red carpet. Despite some chaos before the Isla Ballroom doors opened, the spectacular diamond fashion show more than made up for the inconvenience experienced by customers, resellers, partners, and media.

The production was elegant and spectacular—like watching Cirque du Soleil meets a high-fashion show, all wrapped in a dazzling celebration of diamonds.

The diamond fashion show opened with a sensual teaser featuring dazzling pieces worn by the show’s premier models. We especially loved the belly jewelries—so sexy!

The MADDOX Jewelry Iconic Runway Fashion Show 2026, held on July 30 at the Isla Ballroom of EDSA Shangri-La Hotel, was the Philippines’ first and biggest star-studded diamond jewelry fashion show. The evening celebrated elegance, glamour, and brilliance, with famous celebrity icons showcasing exquisite diamond jewelry collections on the runway.

Ms. Cha herself opened the show, followed by 40 artists who walked the runway in four groups, in the following order of appearance—highlighting our favorite artists and standout moments:

icons of forms and radiance

Ryza Cenon ◦ Diego Loyzaga ◦ AJ Raval ◦ Aljur Abrenica ◦ Kris Bernal ◦ Edgar Allan Guzman ◦ Polo Ravales ◦ Sheree Bautista ◦ Pancho Magno ◦ Negi and Aubrey Miles ◦ Troy Montero

Ryza Cenon | so elegant on the runway—a perfect opening to kick off the celebrity fashion show.

AJ Raval and Aljur Abrenica | diamonds and black—a sexy, timeless combination that exudes glamour and sophistication.

Kris Bernal | Ang ganda ng diamonds on her, complemented by her confident walk and sexy, revealing black dress.

Troy Montero | loved the intimate, sexy couple vibes and the playful interaction between Troy and Aubrey on the runway.

Aubrey Miles | crush ng bayan pa rin si Sabado Nights girl—and I know a friend who was only waiting to see her on the runway!

icons of brilliance and elegance

Katrina Halili ◦ Diana Zubiri ◦ Katya Santos ◦ James Blanco ◦ Nadine Samonte ◦ Daiana Menezes ◦ Geneva Cruz ◦ Giselle Sanchez ◦ Nana ◦ Avery Cordial and Ara Mina

Katrina Halili | sexy in green and diamonds—a stunning combination of bold color, glamour, and sparkle.

Diana Zubiri | ang ganda pa rin ni Diana Zubiri—simply beautiful, effortlessly confident, and elegant throughout her walk.

Nadine Samonte and Daiana Menezes | their beauty is youthful, simple, and elegant, perfectly complemented by the diamonds.

Geneva Cruz | So pretty pa din, girl next door and everybody was waiting for her to sing!

Giselle Sanchez | so funny and sexy in red dress—kwela pa rin and totally owning the runway while wearing the diamonds!

Ara Mina | seriously sexy as she slowly walked the runway, seducing the audience as the diamonds shimmered brilliantly.

icons of timelessness

Beauty Gonzales ◦ Maureen Larrazabal ◦ DJ Durano ◦ Ynez Veneracion ◦ Regine Tolentino ◦ Jeric Raval ◦ Gary Estrada ◦ Alma Concepcion and Pokwang ◦ Claudine Barretto

Beauty Gonzales | praised as the standout goddess of the night, exuding high-fashion poise and an air of expensive elegance.

Regine Tolentino | She danced flawlessly in a beautiful gown, with the diamonds shining brilliantly as she spun.

Jeric Raval | giving off the kontrabida cong-tractor vibes—powerful, expensive, and effortlessly intimidating.

Alma Concepcion | walking with classic beauty and timeless elegance on the runway, looking absolutely stunning in diamonds.

Pokwang | Madonna’s “Material Girl” moment—nakakatawa, natapilok but kwela recovery, ang ganda ng diamonds sa kanya!

Claudine Barretto | she has incredible star power on the runway—stunning in a green necklace, emeralds, and diamonds!

icons of legacy

Amy Austria ◦ Jackie Lou Blanco ◦ Yayo Aguila ◦ Gardo Versoza ◦ Epy Quizon ◦ Eric Quizon and Roderick Paulate ◦ Carmi Martin

Jackie Lou Blanco | aging beautifully with a motherly sexiness, exuding old-rich glamour in her diamond ensemble.

Yayo Aguila | love the gown design—bagay na bagay with the diamond necklace and that powerful dress!

Gardo Versoza and Epy Quizon | giving off a contrabida, old-school adult-film-star vibe—manly and stylish in diamonds.

Roderick Paulate and Carmi Martin | walang kupas—still dancing to Rick Astley’s “Never Gonna Give You Up.”

encore

To end the show, we loved how Ms. Cha took a photo with all the artists. She deserved every moment of it—truly inspiring!

The celebrities were thoughtfully chosen because Ms. Cha grew up watching them in her hometown in Bicol. She never imagined that one day she would be sharing the stage with them in a dazzling diamond fashion show—a dream come true and a testament to how far she has come.

To culminate the evening, the ballroom curtains opened to reveal a stunning diamond jewelry showcase at the back of the hall, where the artists presented the collection in a dazzling gallery-style display.

Ms. Cha shared that if her inspiring life story were ever made into a movie, she would want Ms. Claudine to portray her. Sana!

final thoughts

Astig ng diamond fashion show—world-class production, incredible celebrity star power, and a true celebration of the brilliance and beauty of diamonds. We loved the grand diamond jewelry reveal at the end, and it even inspired me to buy Rache a diamond one of these days. Hopefully, Alice Dixon will be part of the next runway!

Congratulations to Maddox Jewelry for championing the country’s love for diamonds through this truly world-class showcase!

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. We are media guests of Maddox Jewelry.

p.s. hanep sa galing pa rin ang Robby Carmona show congrats, direk!

p.p.s. these were the diamond collections featured during the one-night-only diamond runway, with exclusive event-only deals!

The post The 1st Maddox Jewelry Iconic Diamond Runway! (What Sparkled, What Didn’t & Why It Matters) appeared first on Awesome! - Our Awesome Planet.