Marichel and Ted

Iloilo has a wealth of cuisine and food tradition. Lucky for me (or a curse if I'm dieting) I have lots of chef and foodie friends. This bottled uga nga isda (dried anchovies) in olive oil is love. My friend Marichel made it.

She and Ted visited me here in Siem Reap and she is one of those foodie friends who is an expert. I must say Ted is also one, too. I experienced dining in their home and also in Ted's family house where a regular meal consist of 10 to 15 different kinds of dishes, all heirloom dishes of Ilonggo origin. Dishes like kadyos, baboy kag langka, manok sa ubad sang saging, pinamalhan, laswa, binakol, tinuom, etc.

Of course, I brought them around town to check out the many restaurants. They love Moloppor and Sugar Palm, especially the Amok.

One night we had dinner at Il Forno. Too bad there wasn't any bottarga that night.

We also tried Shabu House and Ted loved it there!

It was so nice catching up with them.

OAK

I went thrifting at the local market.

Fashion Diary:

top - Oak zipped hoodie jacket

bottom - DP

shoes - Timberland

bag - ArtBerg

Shinta Mani Preview

I was invited to the preview of the newly renovated Shinta Mani here in Siem Reap.

Designed by acclaimed architect Bill Bensley, it features his signature linear touches melding with dramatic flourishes.

Take for example these giant wooden balls scattered near the main stairwell. I don't know if it has functional value, like you can sit on it, but I love how interesting it is to look at.

How about this table with mutated legs? If only I could take it home.

This candle holder could be quite scary with the right lighting but it gives a surreal touch to the place.

The owner, Soukon Chanpedra, treated us guests to his restaurant, Kroya. It serves modernized presentations of beloved Khmer food.

There are touches of orange in the whole property. It gives a vibrant freshness to the eye in a background of calm grays and other neutrals.

Their rolls reminded me 'pan de sal'. So yummy! I think I ate like 5 of those.

The meal was good. But there's a lot to be improved. Particularly, my main of fish with a curry and passion fruit sauce didn't sit well with my taste. Passion fruit is not a traditional ingredient of Khmer cuisine so I did find it strange.

Overall, Shinta Mani is a must-see and must-stay if you are in Siem Reap.

WANDERING

OF URBAN NOMADS, PUNKS AND ANCIENT TRIBES.

DON PROTASIO FALL/WINTER 2012 COLLECTION, 'WANDERING'.

The Falls

Last May, I was back in Phnom Kulen, for my church's summer.

The Kulen waterfalls was just lovely. I actually just sat on top of a huge rock facing the waterfalls and got lost inside my head. The sound of crashing water and the squeal of children swimming in the shallow pool sums up what summer is for me. I may be so far away from the beach I'm so used to, but this place more than makes up for it. It's one of Cambodia's must-see places.

Fashion Diary:

top - Muji

bottom - EDITED

shoes - Timberland

bag - Issey Miyake

Vintage Issey Miyake

I really appreciate the kind of designs done by iconic designers in their early years. You can't discuss Japanese fashion design without mentioning Issey Miyake and his revolutionary approach to dressing. The pleated fabric, APOC, organic sensibility and experimental, artisanal fabrication has been the signature of Issey Miyake, who has been dubbed as an 'architect of fashion'. In a fortunate thrifting expedition some time ago, I was able to score a leather backpack. The leather was so soft and the shape looked like a teardrop. It's really an unusual piece.

Fashion Diary:

top - Ksubi

bottom - DP

shoes - DM's

bag - Issey Miyake backpack

PRESENTATION

WE WILL BE PRESENTING OUR FALL/WINTER COLLECTION ON JUNE 24 AT THE FLY LOUNGE. WE HOPE TO SEE YOU THERE!

Breaking Of Bread

I really enjoy hosting dinner and cooking for my friends. It's truly meaningful to share food and drinks while you have meaningful conversations. I used to like hanging out in clubs and noisy places but things have changed and I enjoy more such simple moments.

I invited my friends Blady, Cielo and Ard to my house one evening and I cooked spaghettini with a sauce that's made of labahita con oliva that my friend Miguel cooked. It paired well with the garlic bread I got from Ti Amo. I also made mango and tomato salsa to pair with tortillas. Ard brought some wine and it was perfection. Nothing fancy but something hearty.

Unlayered

If I look at the series of clothing and look I wear these past couple of years, I rarely come out with just the basic of a classic button down + straightforward pants. There's always that itch of coming up with a layered look for me. It seems like I don't feel dressed-up when there isn't a third element in my look. Or if it's pared down like a tee then I have to pair it with something skewed like a dropcrotch pants or some element that would render it a little above basic. It's funny because back in college at the height of my minimalist phase, anything that was vestigial in my eyes would be edited out or i will not wear at all. Style do change with time and even with my designs I favor a more layered look. Paring down into an ultra minimalist look is a good exercise to cleanse your palate so you have breathing space to reconsider and somehow analyze the style you really want for yourself. In an age where individuality is celebrated and valued, it's how we look everyday that first defines what we want to project.

Fashion Diary:

top - Stage of Playlord

bottom - H&M jeans

shoes - Jil Sander x Puma sneakers

bag - Y'saacs

accessories - assorted bracelets