“I’ve had this lot for ten years,” James shares, explaining that he started construction on the home based on advice he’d received from his feng shui master, who had flown in from Manila to personally look over the two lots he was thinking about building his house on. “On January 6 [2016] last year, he chose this lot.”
The library at at second floor gallery level overlooks the living room below. The custom-made steel and glass bookshelves in metallic platinum finish holds the thousands of books and magazine collection by the architect. (Photography by Mark Philip Dales/Originally published in Zee Lifestyle, October 2016)
The TV room features an L-Shape sofa in brown leather, with oval coffee tables in white Italian marble. Oil paintings are by Kurt Lluch (Photography by Mark Philip Dales/Originally published in Zee Lifestyle, October 2016)
Consulting his feng shui master was an integral step in beginning the construction of the house. “It’s essential to starting the process of planning and creating your dream house,” says James. “The master determines from the beginning whether it’s a good or bad lot. The feng shui master can see the elements, physical or otherwise, in the environment surrounding the site.”
Reiterating its importance, James had the foundation dug up starting February 2 [2016], as advised, because he needed to construct the house under the Year of the Horse. “I needed to do it before entering the Year of the Sheep, which is my sign,” he adds. “It would be unlucky if I built it within the year of my birth sign.”
Feng shui also had a say in the house’s design, with the feng shui master giving instructions on the house’s orientation, based on James’ birth sign and other elements surrounding the location. “From there, I started to make the floor plans, had him approve the positions and locations of each room, especially my master’s bedroom,” he recounts. “When everything was approved, I started creating the elevation and form the façade of the structure.”
The masters bed is a four-post bed in polished stainless, with black leather tufted headboard. It is complemented with the ebony Macassar veneer wall paneling by Cebu Filveneer. Delta wall lamps from Thompson. Lighting highlights the wood grain. The charcoal wood look Spanish tiles are from Filmon Finishing Studio. (Photography by Mark Philip Dales/Originally published in Zee Lifestyle, October 2016)
This Le Corbusier chaise lounge in black leather is the accent piece in the masters bedroom. The wall art in hammered stainless steel finish and authentic ‘Merino’ black sheep fur is an original creation by James Jao. (Photography by Mark Philip Dales/Originally published in Zee Lifestyle, October 2016)
Besides the adherence to a good feng shui philosophy, James also made sure to incorporate sustainability into his design. “I believe an Eco House is the best way into a sustainable lifestyle for the future generation,” says James, who is the proponent of the Eco House in the Philippines. The architect has several projects under his belt that have espoused less energy use, natural ventilation and the use of sustainable materials. “We are already a bit late,” he admits, “but we Filipinos must immediately catch up living within the ‘Paradigm of Eco Living.’”
For his house, the first step was integrating a Thermawall system, which reduces the heat that penetrates the building, and using energy-efficient uPVC REHAU frames for the windows. “All light fixtures are LED,” James continues, “and used low VOC (Volatile Organic Compound) Healthy Home paints by Boysen for the interiors. All cabinets are Zero Formaldehyde, therefore diminishing the possibility of having toxic indoor air.” The bathroom fixtures and fittings—from the likes of Roca, Kohler, Grohe, among others—cater to efficient water use, while a passive cooling technique is in place for natural ventilation within the house, aided by ceiling fans. For when the weather gets extra hot, inverter air conditioning units (and appliances, in the kitchen and laundry areas) were used within the house.
Construction took a year, a timetable that James says is standard in building a home. There were, naturally, some challenges. “The Thermawall and Plaswall system were all engineered and shipped from Laguna to Cebu,” James explains. “The system helped a lot to hasten the finishing of the house, particularly the wall surface preparation since it is already smooth and ready to paint.”
This room at the third level is a multi-functional space primarily as a gallery for all the featured projects of the architect; at the same time, it serves as a guest room with the three sofa beds from Mandaue Foam, when unfolded, become three comfortable beds for the guests. (Photography by Mark Philip Dales/Originally published in Zee Lifestyle, October 2016)
The dining table in rectangular solid wood natural honey finish by Atelier A, with the modern low-back dining chairs in real brown leather in weathered finish. On the wall hangs Raymund Legaspi’s ‘Habal-Habal’. (Photography by Mark Philip Dales/Originally published in Zee Lifestyle, October 2016)
The house follows an unconventional layout, with the main door opening up into a high-ceilinged living room—a mezzanine allows the second floor to open up into the first, and features a library that runs along the walls of the house. “I always incorporate a high ceiling in the living room to create the luxury of space when you enter the house,” James explains. “The library was a very important feature, since I have thousands of books and magazines collected over the years, plus all my plaques and personal memorabilia.”
Naturally, the architect has collected many pieces over the years, and the new home was the perfect opportunity to bring them out of hiding. “Some of the imported pieces I had even before I started building the house,” he admits, though he says 99% of the furniture is Philippine-made, sourced in Manila and Cebu. “The interiors are definitely about modern luxury. A touch of warmth and some bling make each room very contemporary.”
The library and a sitting room are on the second floor, along with the master’s bedroom that James considers his favorite spot in the house. “It’s the heart and hearth of the home,” he says. “It’s my haven to relax after a long and tiring day coming home from all my jet-setting. To sleep on my bed is luxurious!” Luxurious, indeed—the four-poster bed dominates the space, and is punctuated by a textured bench sitting at its foot and ornate lamps on the nightstands.
The L-shape Italian suede leather sofa is complemented by the curve coffee table designed by James Jao, made in selected shades of Solflex cultured stone. Spanish tile flooring is Baldocer from Cebu Home Builders (Photography by Mark Philip Dales/Originally published in Zee Lifestyle, October 2016)
The cozy kitchen by Mobelhaus features a grey linen finish and white ‘Graphicoat’ glass for the overhead cabinet, with mechanisms from Blum; and white quartz countertop from Sea Olympus. (Photography by Mark Philip Dales/Originally published in Zee Lifestyle, October 2016)
On the top floor, another sitting area transforms into a large guest bedroom when three sofas are converted into beds. Also on the third level, a terrace is an ideal spot for al fresco entertaining, its walls accented by Bisazza mosaic tiles and mood lighting. “It’s a completely different feel at night,” James shares. “The lights are blue, so it completely transforms.”
Although mostly done, James has a few more finishing touches he wants to take care of before this labor of love is complete—particularly landscaping some pocket gardens for a homey feel.
Having designed homes for various personalities over the years, it’s interesting to get to view James’ creation for probably one of his most important clients—himself. It came with its fair share of challenges, but James explains building your dream home isn’t always as difficult as we think it would be. “A dream house will always come to you at the right moment. In God’s time,” he says. Most importantly, “the house must be ‘you,’ and should tell your story. From the façade and into the interiors, the space should tell the story of your lifestyle.”
photography Mark Philip Dales
]]>X, as his friends would call him, made a name for himself in the blogging world. His flair for words, fashion, and food prompted him to create his own dotcom even before blogging became a trend. Twenty blogs down the road and the rest, as they usually say, is history.
Xerxes Bernadez, the unconventional florist (Photography by Mark Philip Dales, grooming by Arnauld/Originally published in Zee Lifestyle, May 2016)
An innate entrepreneur, X has dabbled in different businesses. Blogging is now a way for him to earn passively while making his way into other profitable projects. He has a spa and a wedding-giveaway business with friends and is still on the hunt for more ventures.
A drawback led X to pursue the fragrant world of flowers. When his partners backed out of an investment on a physical shop, X dove head first in operating the business.
Maison des Fleurs Cebu was born out of X’s go-getter attitude. With little knowledge of flowers but armed with an eagerness to learn, he set out to study floral arrangements. He researched, read e-books, took webinars, and trained with florists to master the craft by heart. It didn’t take long before he discovered his own magic touch with blooms.
Two days before Valentine’s last year, he soft opened his flower shop and was flooded with more than 50 orders of bouquets that he had to arrange on his own. This put him on the spot and honed his newly-acquired skill.
A year after, X still does everything for Maison des Fleurs Cebu. From the arrangement down to marketing and logistics, his is a one-man flower shop.
His savviness in business and passion for the online platform led him to create a unique business model for Maison des Fleurs Cebu. X has a physical shop in Talamban, Cebu City and a website where he delivers anywhere in the country. Flowers Café Cebu, the online component of the flower shop, allows him to reach more customers and spread the love to greater regions by positioning his shop to cater to every budget and need.
A set-up by Xerxes (Photo courtesy of Maison de Fleurs Cebu)
However, he is not your usual right-brained creative. He admits that his floral shop is backed by research and a sound business plan. He knows his market well and understands that balance is the key in the tough world of creative entrepreneurship. “Passion is nothing if you don’t do research,” he adds.
An unconventional florist, X calls himself rebellious. He mixes both classical and modern designs to create his fragrant masterpieces. He does not focus on a trend and believes style is personal and cannot be attached to the ever-changing trend. “Flowers are avenues for me to explore my artistry,” X thoughtfully noted.
His creative process? Stare at the flowers. Enjoy their colors and fragrance; and, be inspired by these objects of beauty. Clients also pitch in their ideas to create floral arrangements that are personal and unique. X ensures that every flower delivered is different from the next so an extraordinary design comes with every order. “I want to give a different flavor to each table,” he said.
But X also digresses. As an artist, he says, one needs inspiration. With a secret formula up his sleeves, he has a weapon on days when the muse is nowhere to be found. Sprinkling a few personal touches here and there, his creation is complete and ready to be delivered.
With his versatility and imagination, he continues to tread uncharted territories while pushing his boundaries. His defiance against the norm of floral arrangement is taking him to greater blooms. Expect a lot from this hungry up-and-coming florist. He is a dreamer who sees greater things for the future in the fragrant world of flowers.
MAISON DE FLEURS
Gov. M. Cuenco, Talamban
63. 929 798 2124 | website
photography Mark Philip Dales grooming Arnauld hair Gino Fonghe
Originally published in Zee Lifestyle, May 2016. For back issues, subscribe via Magzter.
“Spicy level three?” a good friend asked, part skeptical and part admiring, as I placed my usual order of a chashumen. This was at Ramen Kamekichi a year ago—incidentally, the last time I found myself in their branch in Mabolo. She and our other companions for the night had specified their bowls of ramen at reasonable levels of hotness (that is, level one or not spicy at all), while I, a lover of all dishes with that extra kick, apparently have the tolerance of a superhero.
If there’s one thing I could eat for the rest of my life, it’s ramen. Ask anyone who knows me, and they’ll tell you I’ll be the first to suggest a ramen place for a meal, even if it’s right in the middle of a summer heatwave. That said, Ramen Kamekichi was one of my favorite places for a bowl of ramen, and you couldn’t possibly imagine the anguish I felt when I thought they had closed up for good.
Fast forward several months later, and I was brimming with excitement as I entered the new Ramen Kamekichi along Gorordo Avenue. While the original branch was comfortable and unassuming at best, the new restaurant embraces a modern and stylish look, decked with cool shades of teal and warm wooden accents—a definite upgrade. As much as I was impressed with the décor, however, I had a craving and an empty stomach to satisfy.
We start off the meal with a generous helping of Okonomiyaki, another favorite Japanese dish. Unlike the many others I’ve had, Kamekichi’s version was topped with bonito flakes, giving the dish that distinctly alive look and a unique flavor. The Seafood Chahan was a crowd-pleaser with its hearty and filling taste. There were also plates of Gyoza, Buta Ika Shougayaki and Yakitori—all of them incredibly delicious, by the way, and I would’ve finished them all if I wasn’t anticipating the ramen.
Finally, the Jigoku Chashumen arrives—at level one only, but I had to play nice and share. While it lacked the kick I was used to, it was the same ramen I knew and loved from all the way back, complete with a big serving of noodles, some mushroom slices, chashu, spring onions and other spices. The broth was flavorful without being too overwhelming. We also try out the Tonkotsu Ramen and the Miso Ramen, and both were delicious in different ways, assuring there’s something for everyone.
The patrons of the original Ramen Kamekichi would be pleased to know that while a different family now runs the restaurant, they’ve retained the chef as an industrial partner. The result is a much better restaurant and location, while serving the same dishes—and more offerings—that has made Ramen Kamekichi a longtime Cebuano favorite. As for me, I’m definitely going back for that spicy level three chashumen soon.
RAMEN KAMEKICHI
38 Gorordo Avenue, Cebu City
6332. 261 1018 | Instagram
by Patty Taboada photography Mark Philip Dales
Originally published in Zee Lifestyle, March 2016
Every Cebuano, it seems, has a story about Orange Brutus. In the case of photographer Mark Philip Dales, it was fond memories of the place he used to frequent during his childhood days, spurring on a rather nostalgic conversation with the fast food chain’s chief executive officer Jocelyn Quintos Kokseng, Kristian Kokseng and creative consultant Jaclyn Abregana. “My family would bring me to the Colon Fairmart branch, since it was the premiere destination for every Cebuano before.” he recalls over a glass of Mango Brutus as we wait for the Zee Lifestyle Directory cover photo shoot to begin. “I remember my mom always ordered the Mexicali, while I would get their burgers and shakes.”
Orange Brutus, Ayala Center Cebu (Photography by Mark Philip Dales of MadWorldPhotography/Originally published in Zee Lifestyle Directory, April 2015)
“When we opened our first store in Colon back in 1980, fast food hamburgers and hotdogs were not common snack fare as we know it today,” explains Jocelyn. “As the popularity of burgers and hotdogs grew, we started opening more stores at strategic locations to be more accessible to our customers.” Eventually, in the 1990s, the demand shifted from snack items to meals, which led Orange Brutus to add more products, including their now cult-favorite Sizzling Burger Steak.
Other Orange Brutus bestsellers: The Sizzling Burger Steak, the Fried Chicken, the Palabok and the Chori Burger, along with their shakes (Photography by Mark Philip Dales of MadWorldPhotography/Originally published in Zee Lifestyle Directory, April 2015)
Orange Brutus has come a long way since that small hamburger joint back then. After 35 years, it is currently one of the biggest fast food chains in Cebu—not to mention a homegrown one at that. Currently, they have 22 outlets all over Cebu and Mactan, with a 23rd branch in Danao set to open soon. Beyond the number of branches, however, is the food that keeps people coming back for more.
“We only serve food that we ourselves eat, and we try to make them as healthy as possible,” says Jocelyn, explaining that Orange Brutus does not use MSG in most of its products. Their raw ingredients are also ozonated to eliminate bacteria, harmful hormones, antibiotics, pesticides and insecticides. They also use healthy oils for frying, and burgers and burger steaks are charbroiled.
The menu itself has evolved over the years, with an offering of about 50 items. Besides sticking with the bestsellers, Orange Brutus introduces and reintroduces their own takes on different comfort food such as humba, sisig, and pork steak on a quarterly basis. “You can say that Orange Brutus changes with the times and tries to cater to the wants and likes of its customers,” adds Jocelyn. “We have beef, pork, fish, chicken and vegetables. It’s a one-stop food stop for the whole family.”
The Choco Monster: An Orange Brutus favorite (Photography by Mark Philip Dales of MadWorldPhotography/Originally published in Zee Lifestyle Directory, April 2015)
Despite the competition in the form of international fast food chains, Orange Brutus has held up impressively on its own. The delicious food, the reasonable price points, as well as offering a distinctly Cebuano fast food dining experience has made Orange Brutus a favorite among the locals. Even with more than three decades under its belt, the fast food chain shows no signs of stopping, and it’s only going to bring more stories for people to tell as the years go by.
ORANGE BRUTUS
Delivery Hotline: 6332. 422 8000
Official Website | Facebook | Instagram
by Patty Taboada photography Mark Philip Dales of MadWorldPhotography
Originally published in Zee Lifestyle Directory, April 2015. Like Zee Lifestyle Directory on Facebook
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