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Arts & Culture

Eats in Cebu: Carnivore

A five-course dinner and one extremely eager food writer, Michael Karlo Lim samples the extremely creative dishes that make up Carnivore’s special set dinners.

 

Carnivore's chef Barbra Sia-Famador (Photography: Maitina Borromeo, makeup: Bobbie Albert, hair: Carlos Conde/Originally published in Zee Lifestyle, November 2015)

Carnivore’s chef Barbra Sia-Famador (Photography: Maitina Borromeo, makeup: Bobbie Albert, hair: Carlos Conde/Originally published in Zee Lifestyle, November 2015)

My suspicions that Barbra Sia and Kurt Famador are psychopaths have always been there from the very first time I’ve met them. They are butchers to begin with and own an establishment primarily dedicated to the preparation and consumption of meat. The hallmarks are there: a fetish for knives, disregard for convention, interest in anatomical physicality, partialism (cheek and jowl are high on their list) and the fascination with fire.

It has been quite masochistic on my part to have returned time and again to Carnivore for their brand of pleasurable torture. Assortments of animals are cut and used from nose to tail. There are the exotics and the tame usual’s, the latter made like the former with extensive treatments before I am stuffed with these. Hansel was fed well for the intended oven. Here I am swallowing hook, line and sinker. Patty Hearst would have been proud. I am slayed every single time and am reborn wanting more.

A year after I was drawn into this macabre affair, I was invited to join two feasts, on separate dates two weeks apart, with the rest of their submissives to mark their sordid beginning and our willing capture. They were joined by one of The Island’s founders of the cult of craft beer, The Cebruery, pairing sweet liquid poisons with the solids.

I write this in the state of food coma. I am still reeling from those sensational experiences and wallowing in the individual memories of each of my tastebuds. My suspicions that Barbra Sia and Kurt Famador are psychopaths have always been there from the very first time I’ve met them. If death be this delicious then let me die a thousand deaths by their hands.

 

 

Wild Cobia Sashimi

Wild Cobia Sashimi

WILD COBIA SASHIMI. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)

Smoked Wild Cobia made its way into the menu as a surprise dish. Gravlax-like in simplicity, the salt comes in from a finishing blend than from a curing. Caper berries and Tobiko add a touch more saltiness bringing out the sweetness of the fish with the Mangoes, the herbals and a brightness from the Champagne Foam.

 

Crispy Bone Marrow with Uni on Brioche Toast with Boracay Blonde Ale
Rich by default Bone Marrow was made rich to a fault by a battered deep-fry. The sweet, briny flavor of Uni cut through the richness with the Brioche toasts holding back the possible cloy. The fats neutralized the hops in the Blonde making it an even easier drink to down.

 

Wild Cobia Taco with Gold Dust Woman Weitbeer

Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)

WILD COBIA TACO. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)

A pan-fried fillet of Cobia rested on a disc of taco soil in their take on deconstruction. Mangoes, Cucumbers, Aromatics and their signature Edible Flowers made up the green component. Sours came from local cherry tomatoes all tied- in by the Butternut Crunch Pesto. Complementary grain flavors from the beer and the corn balance out the hops and keep it light enough for the fish.

 

Sous Vide Dalupapa Noodles with Classic Berliner Weiss and Sour Girl Beers
Local giant squid dalupapa swam their last twenty-four hours en sous-vide before these were precision-cut into ribbons of pasta, drizzled with a Pear-Miso dressing, sprinkled with Tobiko and garnished with shaved Cucumbers and Edible Mums. The illusion extended to the perfectly al dente texture of the proteinaceous flat noodles with the rest of the ingredients coming right in between pushing out the briny, fleshy flavor of squid and masking it altogether. The sours aided the natural salinity and sweetness while cleansing the palate of the seafoody taste.

 

Smoked Pork Jowl Steak with King Prawn and Dumaguete Dubbel

Smoked Pork Jowl Steak with King Prawn

SMOKED PORK JOWL STEAK WITH KING PRAWN. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)

King Prawns were sous-vided into the consistency of a crustacean butter resting in its split half shell against a generous cut of Wild Boar Jowl. The expected gaminess of the boar was rendered almost lost in a day’s steeping in red wine and the subsequent hour long sous-vide in the same marinade. What was left was a tender, rich, almost beef-like, dark meat with an aromatic dimension from a two-hour, Whiskey-wood cold smoke. The darkly sweet Dubbel played like a red would to the pork while not at all in the way of the more delicate flavor of the prawn.

 

Peanut Butter Mousse with Double-Roasted Cocoa Sherbet paired with a Chocolate Hills Porter

Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)

PEANUT BUTTER MOUSSE WITH DOUBLE-ROASTED COCOA SHERBET. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)

In an homage to Reese’s, peanut butter was whipped into a smooth and light Mousse with a Dark Chocolate Fudge coating. The Double-Roasted Cocoa Sherbet seconded the fudge in a cold temperature flux with the chocolate and caramel malts from the Chocolate Hills Porter echoing the chocolate treatments.

 

Carnivore
The Gallery
John Paul II Avenue, Mabolo

Zee Lifestyle's December-January 2016 Style Issue: Jennifer Helen Weigel-Sarmiento (Photography: Mark Philip Dales/Sittings Editor: Melo Esguerra/Production Manager: Shari Quimbo/Makeup: Ramil Solis/Hair: Ariel Tatoy/Locale: UVNS)text and photos by Michael Karlo Lim
Originally published in Zee Lifestyle, December-January 2016

For back issues, download the Magzter app on your mobile device and search for ‘Zee Lifestyle‘.

 

Arts & Culture

Chaos and Clarity: Zen Aesthetic in Oj Hofer’s Art

by Jing Ramos |

Oj Hofer, our fashion contributing editor, is a Fine Arts graduate from the University of the Philippines. Though he began painting at the age of eight, his artistic journey took a transformative turn in 2013. While volunteering as a costume designer for Siddhartha: The Musical, he encountered Venerable Master Hsing Yun’s One-Stroke Calligraphy, sparking a deep devotion to Japanese sumi-e painting and kanji calligraphy. Over the years, he refined his craft, using his art to share the Dharma through exhibitions while supporting the Hsing Yun Educational Foundation. In 2022, his spiritual path deepened at Nan Tien University, where he embraced Zen and Humanistic Buddhism, shaping his artistic philosophy.

“Plum Blossoms in Moonlight.” Serigraphy on abaca.

In his recent works, Hofer merges traditional calligraphy with serigraphy, drawing inspiration from his friend Charles Lahti—an internationally recognized New York-based painter and printmaker. Lahti, known for his collaborations with post-war American artists like Robert Rauschenberg, Donald Judd, Andy Warhol, and LeRoy Neiman, introduced Hofer to silkscreen techniques. Through a workshop Lahti conducted in Cebu—arranged by their mutual friend Greg Urra—Hofer integrated silkscreen into his Zen artworks, particularly those on abaca.

“The Circle of Harmony” Serigraphy and Calligraphy on abaca.

Hofer’s cross-disciplinary approach challenges conventional Zen aesthetics. His layered paintings on abaca may seem far from tranquil at first glance, but closer contemplation reveals a meditative core. His serigraph of an Enso circle, for example, initially appears chaotic, filled with Tang Dynasty poetry and overlapping, repetitive forms. Yet, by focusing on a single calligraphic element, the viewer experiences a moment of clarity—a glimpse of awakening within the visual complexity.

“Monkey Mind” Serigraphy and Calligraphy on abaca.

Even more engaging is his diptych Monkey Mind. At odds with the traditional Zen emphasis on negative space, this piece is deliberately busy, reflecting the restless nature of the mind. A distracted viewer may struggle to find a focal point, but one attuned to emptiness and presence will perceive clarity amidst the seeming disarray.

Ink and intention—creating calligraphy in support of one of my advocacies.

By fusing Zen philosophy with the discipline of serigraphy, Hofer invites his audience to look beyond surface impressions and discover stillness within movement, balance within complexity. His art does not merely depict Zen—it embodies the paradoxes at its core, offering a path to mindfulness through the act of seeing and the experience of doing.

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Arts & Culture

What is Sappia? The Rice Myth Goddess of Bohol Who Helped Feed the People During a Great Famine

by Emma Gomez

The story began when the people of Bohol started to experience hunger and famine. All the livestocks were inedible and the fields were dried out leaving only weeds planted on the ground. The people prayed to the goddess of mercy, Sappia, to ask for food.

Sappia, the rice myth goddess of Bohol

Sappia, from the heavens, heard the cries of the people. She saw the dense population of weeds and offered to help them. Sappia thought of nourishing the weeds to be edible and healthy for the people of Bohol. Straightaway, she sprinkled the weed with milk from her bossom. She emptied each breast until blood came out. Before she left, she whispered to the weeds that they may be nourished and be able to feed the people.

When harvest season came, the people of Bohol quickly gathered the nourished weeds. They observed that the ones sprinkled with milk were white, while the other were red. They called the new plant rice and they replanted these in honor of Sappia, and for the people to devour.

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Arts & Culture

Kimsoy’s Canvas of a Lifetime in Full Display

by Diana Gillo

There is nothing more fascinating than seeing an artist’s lifetime of work in one room. Such is the experience in Jose “Kimsoy” Yap’s third solo exhibit entitled “Kimsoy: Episodes of Mastery,” at Galerie Raphael Cebu. This serves as the truest form of homage to his enduring journey, showcasing works that span over decades.

Kimsoy with his student and muse, Zhara Rivera Mercado, at the entrance of Galerie Raphael

The exhibit speaks greatly of Kimsoy’s evolution as an artist, with his shifting mediums and remarkable variety of subjects. His creations range from heartfelt portraits of individuals he encountered along his journey to detailed landscapes inspired by the different walks of his life. The room’s layout carries the weight of his years of craft with one wall lined with pastels, another with watercolors, and another with oil painting. 

As the River Flows Onward by Kimsoy Yap 2020 | Oil on canvas | 82×48 inches

The exhibit transcends beyond just the commemoration of Kimsoy’s masterful periods. It wanders more into a sense of intimacy reflecting Kimsoy’s life’s journey—from his roots as a young boy in Negros Oriental, through his pursuit of greater artistic mastery in New York, to his prominence in Cebu’s art scene. All his work freehanded, created both with his left and right hand, depicts the ways in which we all leave traces of ourselves in our work and in the world.

A Friend of Mine 1979 | watercolor on paper | 24×18 inches

In a Relaxed Mood 1977 | water color on paper | 16×19.5 inches

The opening ceremony featured Ambassador Jose Mari Cariño, alongside special guests Ivy Ang Gabas, Paolo Li, Angbetic Tan, Laurie Bouquiren of the Visayas Art Fair, and Valerie Go of Galerie Raphael Cebu. The exhibit is open until March 21, 2025.

 

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