Arts & Culture
The Ñ Game: A Culinary Genius

The whispers of Crimson Resort & Spa partnering with Chef Chele Gonzalez have been circulating the city since last year, when the resort invited select members of the media to dine at VASK in Manila. It was here that the culinary virtuoso had been winning over hearts and palates with modern interpretations of traditional Spanish cuisine.
Of course, this wasn’t the first time we’d sampled Chef Chele’s kitchen prowess. During Zee Lifestyle’s Bohol Break last year, host Be Grand Resort had flown him in to create a sampling menu that had our guests raving for weeks. The Pulpo a la Gallega, perfectly seasoned octopus on a bed of potatoes, was my personal favorite—the explosion of flavors that come with the seemingly simple dish is a testament to the chef’s talent.
Suffice to say, this particular restaurant was highly anticipated, and when the invitation to the launch finally arrived, people were willing to brave the Mactan’s rush hour topic for a seat at the table.
The name itself already suggests more than just a Spanish influence over the menu—Enye by Chele Gonzalez was named after the letter Ñ, the last letter from the Spanish alphabet that remains heavily used in the Philippines today. It signifies the close ties between the two cultures, further evidenced in how the plates coming from the kitchen present flavors that are somehow familiar and new at the same time.
Authenticity is definitely on the table—born in Santander, Spain, Chef Chele’s earliest cooking experiences were in his own family’s kitchen, where we imagine he’d learned traditional techniques that have been passed on throughout the generations. The pepper and onion vinaigrette-marinated seafood dish Salpicon de Marisco; the Rabo al Vinto Tito, a slow-cooked oxtail in red wine and potatoes; and of course, the paella—these are just some of the dishes that are grounded in classic Spanish culinary sensibilities.
It is in the modern interpretations, in my opinion, that Chef Chele’s mastery of the craft truly comes through. Of course, this doesn’t come as much of a surprise—his career includes time clocked in at Michelin-starred kitchens, the celebrated Arzak restaurant in San Sebastian (where he developed a keen appreciation and understanding for fine cuisine while developing new dishes in the Arzak Lab), and El Bulli, which had been the number one restaurant in the world at the time. The career had thankfully led to the Philippines, where Chef Chele worked in luxury hotels like Sofitel and Shangri-La, before he decided to open the various concepts of VASK.
The years of experience in some of the best restaurants in Europe (and probably the world, really) had given Chef Chele the confidence and skill set to introduce new subtleties and flavor profiles to already beloved dishes. Perhaps this is what makes dining at Enye feel like a culinary adventure—it’s a juxtaposition of tastes you expect and some that surprise your palate.
The curated menu of the restaurant’s opening bring together the best of both, properly introducing diners that are yet unfamiliar with Chef Chele’s style of cooking. Before dinner, a medley of appetizers and cocktails were passed around—the Mantegalo Seco, a Chardonnay-based drink with cachaca, lime, brown sugar and pineapple; and the Croqueta Jamon y Pollo, bechamel croquettes with ham and chicken, were instant stand-outs.
In true Spanish fashion, dinner was leisurely and stretched into the later hours of the night. The Carpaccio de Wagyu was served with parmesan ice cream and pine nuts for an interesting flavor, while the Lechon Cebu Tacos was a delicious homage to the province’s most famous dish. Of course, it’s not a tapas tasting without the Gambas al Ajillo, or a serving of paella, with Enye’s Arroz con Bogavante featuring stewed lobster tails for a truly rich flavor. The fourth course was something particularly interesting—the Solomillo a la Española is tenderloin with grilled Manchego cheese, rioja wine jus and mushroom mashed potatoes.
As amazing as the dishes were, it was the desserts that truly won me over. The dinner culminated with the Crema Catalana de Calabaza (Catalan pumpkin creme brulee), the Torrija (brioche dipped in milk with anise ice cream), and Texturas de Calamansi (calamansi cake, mousse, ice cream and biscuits)—all of which had us reaching for second servings, despite the fact that we were all relatively stuffed from the previous courses. If you only had the chance to sample a few dishes from Enye, I wholeheartedly suggest you get these three.
I’d arrived at Enye already a believer of Chef Chele’s culinary genius, and left it even more convinced. His understanding of traditional techniques is complemented by his boldness at turning these traditions on their head to create more modern plates, making him a chef to definitely watch. I’ll certainly be watching, and counting down the days I can make the trek across the channel to once again embark on the culinary adventure of Enye.
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.
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.
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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