Zenaida “Neny” Tantoco of Rustan’s and Stores Specialists, Inc. and trés charmant Philippe Charriol of the world-renowned Charriol famille hosted a chi-chi St. Tropez-inspired bash to introduce the latest Charriol line, what else but St. Tropez collection, dahlings.
The passengers heard a splash on the side of the ship, which has slowed down as it prepared to dock. It was barely dawn, and the town had not yet stirred from slumber.
Sourcing around SM Sta. Mesa, we had a lot of great fashion finds and got inspired by things military. What you can get:
Sebago had introduced the Docksides in 1970 as a mere addition to its product lineup. Its iconic style and functionality, however, have since made it a very in-demand line and defined boat shoe fashion.
An independent movement is reshaping the election frontlines, while engaging the nation’s most crucial voters: the youth.
Halloween may remind you of things we feared when we were children. Handling our fears was manageable back then. We could watch a movie about Sadako, get nightmares for a few days, but after a week or so, we would have shaken the fear off and are ready for another movie.
We’ve come a long way since then. Instead of fearing ghosts or monsters, our fears now have a solid dose of life. What do we fear, and how do we address them?
After over a year of restoration work, the Spiral, which has been damaged by Typhoon “Pedring,” is finally reopening on Nov. 8.
Eating healthy can sometimes be a challenge, especially when you’re craving something wicked like crispy pata or bagnet. At a certain age, those are no longer everyday options and should be considered only as a once-in-a-sinful-while treat.
Almost a year after P.F. Chang opened its first Southeast Asian location at Alabang Town Center, people behind the US restaurant chain are introducing meals and deals designed to give diners more options and value for their money.
Dinuguan, otherwise known as Philippine blood stew, falls under the category of things you either love or hate. It’s a dish usually relished only if one knows who made it and where it was made—and a recipe many are intimidated by, leaving the cooking of dinuguan to lola, mama or manang.
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
