Online Book Launch of Halo-Halo Ecologies: The Emergent Environments behind Filipino Food (Philippines)

 

Halo-Halo Ecologies: The Emergent Environments behind Filipino Food, a labor of love of two passionate editors, 16 brilliant authors, one gifted artist, and a super supportive and organized university press, is finally out!  The first of its kind, this book, a multi-layered gastro-ecological discourse book on Filipino food, brings together a transnational community of food enthusiasts, engaged scholars, and social and environmental activists to set the table for a new canon in Philippine and Filipino/Filipinx studies and, more broadly, in food studies.

 

Online book launch

Here in the country, a virtual online book launch was held last October 3, Friday, 3–5 PM HST, and October 4, Saturday, 9–11 AM PHT.  Speakers included the book’s editors Dr. Alyssa Paredes, an assistant professor of anthropology at the University of Michigan, and Dr. Marvin Joseph F. Montefrio, an associate professor of social sciences (environmental studies) at Yale-NUS College in Singapore.

Dr. Marvin Joseph F. Montefrio and Dr. Alyssa Paredes

Also in attendance as their panel were Ms. Felice Prudente Sta. Maria (non-fiction author, internationally awarded cultural heritage advocate and food historian), Ms. Giney Villar (Executive Chef, food historian, blogger and writer) and Mr. Paolo Ven B. Paculan (educator, historian, writer and Filipino language teacher) sahred their comments and insights. CSEAS Director Dr. Miriam T. Stark and Consul-General Mr. Arman R. Talbo delivered the opening remarks.  Dr. Pia Arboleda (University of Hawai'i Momoa, Indo-Pacific Languages and Literatures) moderated the entire session.

 The event was hosted by the Philippine Consulate-General in Honolulu in partnership with the University of Hawai‘i Center for Southeast Asian Studies (CSEAS) and Mama Sita Foundation. 

 The book, part of the Food in Asia and the Pacific series, was published by the University of Hawai'i Press last April 30 of this year.  Mr. Aldy Aguirre created the book cover art and illustrations. Aside from Paredes and Montefrio, joining the online launch were the 16 co-authors namely:

• Anacorita O. Abasolo 
• Inigo Acosta 
• Maria Carinnes Alejandria
• Tami Alvarez
• Mary Jill Ira A. Banta 
• Jose Kervin Cesar B. Calabias 
• Dana M. Collins 
• Adrian De Leon 
• Katrina Beatrice David Jacinto 
• Nicolo Paolo P. Ludovice 
• Orven Mallari 
• Anthony D. Medrano
• Cla D. Ruzol 
• Joshua Ezekiel C. Sales 
• Thea Kersti C. Tandog 
• Jessie Varquez

 

A recipe for a new storytelling tradition that combines critical studies of Filipino food and of the environment, it takes as its starting point the metaphor of halo-halo, the iconic dessert and summertime treat of crushed ice, jellies, fruit slices, and ube jam, etc. which food writers and social historians, alike, frequently describe as a symbol of Filipino cultural identity for the ways it mixes local and foreign ingredients into a concoction now readily recognized as typically “Pinoy.” Halo-halo is also a product of Philippine ecosystems.  In an ever evolving and highly politicized foodscape, it represents an eclectic blend of environmental tales.

 In 294 pages and twelve chapters, the contributors complicate cultural icons, like Jollibee Chickenjoy and the sari-sari store, and bring these into conversation with the scavenging practices of informal settlements in Manila and the agroecological practices of indigenous lumad schools. They reveal new challenges in landscapes spanning the mountainous frontiers of Northern Luzon, the carceral spaces of urban Manila; the disaster-prone coastal communities of the Visayas; the hunger-stricken plantation zones of Mindanao, the ever-changing tides of the archipelago’s waterways, and the invisibilized ecologies of the diaspora. These are the emergent environments behind Filipino food, and they compel us to reimagine what, how, and why we eat.

 Mr. Krishnendu Ray, author of The Migrant's Table and The Ethnic Restaurateur, stated that “This is the most interesting book I have read about postcolonial and transnational gastroecology in terms of its empirical richness and theoretical provocation. Halo-Halo Ecologies’ critical juxtaposition of food and environment gets us around the cliches of mere ethnocentric gourmandism. It is a model for thinking through the complex history and experience of the world we consume (and destroy) to sustain ourselves.”

 Ms. Bettina Makalintal, senior reporter at Eater.com, added that “As Filipino cuisine and culture continue to gain global attention, Halo-Halo Ecologies provides an essential new perspective. While conversations about Filipino cuisine in the diaspora tend to focus on food as a symbol of cultural identity, this book implores us to broaden our scope. It's a crucial reminder of how vulnerable our foodways are and how much our connection to the land matters.”

 According to Mr. Saturnino M. Borras Jr., co-author of Scholar-Activism and Land Struggles, “This trailblazing book is framed, argued, and written in a compelling and extraordinarily accessible manner, making otherwise heavy to digest topics easy and appetizing to engage. A tour de force, it will proudly stand alongside classic books on Filipino culture and society.”

 Finally, Mr. Patricio N. Abinales, of University of Hawai‘i at Manoa, added “The painful irony of this book is that along with the pride over the internationalization of Filipino cuisine, one strongly felt in the diaspora, is the suffering of those back home as corporate greed, militarism, and the genetic modification of food continue the ecological devastation of their foodways. This intrepid group of scholars asks us to take a pause and consider the increasingly fraught histories behind our most cherished dishes.”

Media Launch of "Three Chefs, One Table" (Savoy Hotel Manila, Pasay City)

 

 L-R: Chef Marco "Coke" Semblante, Chef Vincent Yves Cabahug and Chef Christian "Kit" Carpio

Last September 30, Savoy Hotel Manila proudly unveiled, to members of online and print media, Three Chefs, One Table, a first-of-its-kind culinary collaboration bringing together the creative talents of three Savoy Hotels across the Philippines—Chef Christian "Kit" Carpio of Savoy Hotel Manila, Chef Marco “Coke” Semblante of Savoy Hotel Mactan Newtown, and Chef Vincent Yves Cabahug of Savoy Hotel Boracay Newcoast. The launch was also graced by friends from the Department of Tourism, corporate leaders, and General Managers, making the celebration truly special.

 

GM Ferdinand "Den" Navarro of Savoy Hotel Manila

In his welcome remarks, Savoy Hotel Manila General Manager Ferdinand "Den" Navarro shared that the Savoy brand positions itself as a fun and dynamic hotel that always spices up the guest experience. “With all three destinations represented in this collaboration, we want to continuously spark the gift and opportunity to travel—especially to Cebu-Mactan Newtown, Boracay Newcoast, and Manila–Newport City,” he said.

 

L-R: Chef Martin "Panky" Lopez (Megaworld Hotels and Resorts Corporate Chef), Ms. Maia Israel (Savoy Hotel Boracay Newcoast GM), Chef Kit Carpio, Chef Coke Semblante, Chef Vincent Cabahug, Ms. Sharlene Batin (Assistant Secretary DOT), GM Den Navarro and Mr. Mr. Gregorio "Greg" Limpin (Tourism Operations Officer II of DOT)

L-R: Mr. Josef Victor "Jot" Chiongbian (Savoy Hotel Mactan Newtown GM), Chef Coke Semblante, Den Navarro (GM of Savoy Hotel Manila), Chef Kit Carpio, Chef Vincent Cabahug and  Ms. Maia Israel (Savoy Hotel Boracay Newcoast GM)

More than just a feast, Three Chefs, One Table underscores the brand’s commitment to celebrating culture, sustainability, and inclusivity. Each dish is crafted not only to delight the palate but also to honor local heritage and tell a story worth sharing.

Fiends from online and print media who graced the event

 

Guests at the launch were treated to a showcase of flavors.  They include:

• Chef Vincent’s Barbecue Chicken Croquette ((₱300) - golden-crisp croquettes filled with smoky barbecue chicken, paired with a tangy house-made sauce). Part of the newly reimagined all-Filipino menu at Savoy Café, it offers a playful twist on a comfort favorite that brings together the bold, smoky flavors of traditional Filipino chicken barbeque and the crispy golden goodness of croquettes. This classic Chicken barbeque from the Visayas region is transformed into crispy, bite-sized croquettes, with each bite combining the juicy, flavorful chicken with a satisfying crunch, making for a delicious twist on a beloved Filipino dish.  Made with minced chicken breast, garlic, onions, and mashed potato, the mixture is infused with a tangy barbeque sauce and a delicate hint of lemongrass, then breaded and fried until crisp and golden. Served with a smoky barbecue dip and fresh microgreens, this dish captures the balance of familiar Filipino flavors with a touch of refinement.

Barbecue Chicken Croquette

• Chef Kit’s Crab Meat Dumpling - delicate dumplings brimming with fresh crab meat and crab roe, served with black vinegar and ginger dip. 

Crab Meat Dumplings

• Chef Kit’s Cucumber and Seaweed Salad - crisp cucumber ribbons and marinated seaweed tossed in sesame dressing for a refreshing bite.

• Chef Vincent’s Alugbati Salad with Crispy Danggit (₱300) - drawing inspiration from Cabahug’s Cebuano roots, it is a refreshing highlight of Savoy Café’s newly launched all-Filipino menu. Fresh alugbati leaves, tomatoes, onions, and cucumber are tossed in a light calamansi-honey vinaigrette, then topped with crispy danggit for a savory crunch. Flavored with danggit bits instead of salt, this signature dish celebrates the vibrant flavors of Cebu while showcasing Chef Vincent’s philosophy of honoring local ingredients in refined yet approachable ways. Both bright and nourishing, it reflects the essence of Filipino dining, fresh, flavorful, and rooted in tradition. Inspired by the famous danggit and alugbati from his hometown in Cebu, Cabahug created a salad that showcase the best of our local flavors. the crunch of the danggit paired perfectly with the tender, slightly bitter greens, creating a delightful mix of textures and flavor. 

• Chef Coke’s Sugba – Grilled Tuna Belly with Spicy Papaya Salad - char-grilled tuna belly complemented by a zesty green papaya salad, balancing smoky, tangy, and spicy notes.

Sugba – Grilled Tuna Belly with Spicy Papaya Salad

• Chef Coke’s Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya - a flavorful lobster bisque enriched with a splash of Emperador brandy, served alongside smoky grilled local bread.

Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya

• Chef Vincent’s Fisherman’s Pie (₱750) - a comforting coastal classic of fresh seafood in creamy béchamel, topped with golden mashed potatoes, is part of the halal-certified menu at Vienne Lobby Lounge, It reimagines a classic comfort dish with a Filipino coastal touch. Made with shrimp, squid, mussels, and white fish, the seafood is gently folded into a rich, creamy béchamel before being topped with fluffy mashed potatoes and cheese, then baked to golden perfection. Served warm in individual ramekins, this dish reflects Chef Vincent Cabahug’s philosophy of creating food that is both soulful and inclusive, honoring tradition while welcoming every guest to the table.  Mentored by a Michelin-starred chef and with his Filipino roots, Cabahug crafted the Fisherman’s Pie that blends global techniques with local flavors, fresh seafood, fragrant lemongrass, and a hint of chili flakes that come together in creamy, comforting casserole that’s both familiar and innovative.

Fisherman's Pie

• Chef Coke’s Mactan Chili Crab - juicy crab coated in bold Mactan-style chili sauce, a true seafood indulgence.

Mactan Chili Crab

• Chef Kit’s Steamed Pompano with Chawanmushi XO - whole pompano steamed to perfection, paired with silky Japanese egg custard and XO sauce.

Steamed Pompano with Chawanmushi XO

• Chef Kit’s Sizzling Pan-Roasted Stuffed Squid - tender squid filled with cheese, herbs, and vegetables, pan-roasted and served sizzling with a savory glaze. 

• Chef Coke’s Rosquillos &  Salvaro Ice Cream Sandwich with Salted Caramel Sauce - a playful Cebuano-inspired treat with crispy Salvaro biscuits, creamy ice cream, and rich salted caramel drizzle.

Rosquillos &  Salvaro Ice Cream Sandwich with Salted Caramel Sauce

• Chef Vincent’s Queso Bibingka Cheesecake (₱480) - the new signature dessert of Savoy Café’s all-Filipino menu, is a fusion delight that brings together the creamy richness of cheesecake and the nostalgic flavor of queso bibingka, elevated with a zesty calamansi glaze and a touch of vanilla.  Finished with grated queso de bola, toasted coconut, and a drizzle of caramel, it’s a modern indulgence that honors tradition while offering guests a distinctly Filipino sweet ending. Inspired by the famous bibingka growing up in Cebu, Cabahug has taken this traditional dessert to the next level by infusing it with the purple yam’s signature flavor and creamy cheesecake layer. creating a unique dessert experience that’s both familiar and innovative. The result is a sweet and creamy treat that showcases the best of Cebuano flavors with a modern twist.

• Chef Vincent’s Pulpo a la Parilla (Grilled Octopus, ₱180) - soon to debut as part of Vienne Lobby Lounge’s new international menu, it is set to be a standout dish. Featuring perfectly grilled octopus with tender marble potatoes and a vibrant malunggay pesto, it brings a local Filipino touch to a Mediterranean favorite.  The dish embodies Cabahug’s signature approach, blending global inspiration with local flavors, and is poised to delight both international travelers and Filipino diners. With its balance of smoky, savory, and herbaceous notes, it promises to be one of the exciting successes of the new menu.  Inspired by Cebu’s coastal charm, this dish brings together this kind of ocean delight with crispy fried potatoes and a sprinkle of malunggay’s peppery goodness, echoing the island’s flavors.”

 Available for the entire month of October, these culinary creations will be served both à la carte and in weeklong buffets exclusively at Savoy Hotel Manila.  Three Chefs, One Table is more than a menu—it is a culinary journey that celebrates diversity, creativity, and collaboration across the Savoy brand. Each dish reflects the flavors of the islands, the passion of the chefs, and the stories that inspire travel. 

Savoy Hotel Manila: 101 Andrews Ave., Newport City, 1300 Pasay City.  Website: www.savoyhotelmanila.com. Telephone: +63 (02) 5317 2869/ +63 (02) 5317 2817.  Mobile/WhatsApp/Viber: +63 917 8505310.  For reservations and inquiries, contact us at: Email: stay@savoyhotelmanila.com/dine@savoyhotelmanila.com.

Three Chefs, One Table (Savoy Hotel Manila, Pasay City)

 

Three Chefs, One Table

Available exclusively this entire month of October 2025, for the first time in Savoy Hotel Manila’s dining history, three culinary masters from Savoy hotels across the Philippines (Chef Christian "Kit" Carpio of Savoy Hotel Manila, Chef Marco "Coke" Semblante of Savoy Hotel Mactan Newtown, and Chef Vincent Yves Cabahug of Savoy Hotel Boracay Newcoast), will unite in the upcoming “Three Chefs, One Table” a first-of-its-kind culinary collaboration to create a dining experience like no other. It is not just food on the table—it is culture, passion, and artistry combined. 

Guests are invited to indulge in this rare gastronomic journey, meet the chefs, experience their passion on a plate and savor a specially curated collaborative menu that brings together signature creations from the rustic charm and sun-kissed shores of Boracay, the oceanic treasures and vibrant culinary scene of Cebu, and the inventive flair and bustling heart of Manila, each dish telling a story and infused with the chef’s heritage, philosophy, and personal journey.

 

Chef Vincent Cabahug, Chef Coke Semblante and Chef Kit Carpio

Three Chefs, One Table is more than just a menu—it is a culinary celebration of diversity, creativity, and collaboration across the Savoy brand. Every bite is a chance to savor not just flavors, but the stories behind them. Coming together to present a specially curated menu, each chef will showcase their best-selling and most popular dishes from their respective hotels, creating a one-of-a-kind dining experience here at Savoy Hotel Manila. 

Chef Christian “Kit” Carpio, with over 27 years of culinary experience, brings a wealth of knowledge and creativity to his role as Executive Chef of Savoy Hotel Manila. His career journey spans prestigious hotels, resorts, medical institutions, and entrepreneurial ventures, giving him a wide lens on food innovation and service excellence. Since joining Savoy Hotel Manila in 2022, Chef Kit has been instrumental in shaping the hotel’s culinary identity, marrying Filipino heritage flavors with modern global techniques. His leadership has showcased regional culinary treasures through themed festivals such as Ilonggo Culinary Treasures, Cebu Food Festival, Boracay Island Flavors, and Pistang Pinoy, giving guests authentic experiences that celebrate the Philippines’ rich food culture.

 

Chef Christian "Kit" Carpio of Savoy Hotel Manila

Chef Kit is also widely recognized for his inventive use of sampaguita, the country’s national flower, integrating it into savory dishes, desserts, and beverages. His creations—like Sampaguita Mojito, Mango Sampaguita Cheesecake, and Sampaguita-rubbed Pork Barbecue—demonstrate both creativity and respect for tradition. 

Beyond creativity, Chef Kit is a champion of sustainability. As Vice President and F&B Chairman for Sustainability at Megaworld Hotels and Resorts, he drives eco-conscious practices such as zero-waste cooking, urban hybrid farming, and the use of locally sourced ingredients. His work ensures that Savoy Hotel Manila not only delivers memorable dining but also contributes to environmental responsibility and community engagement. A mentor, innovator, and advocate for sustainable hospitality, Chef Kit Carpio embodies the spirit of Filipino culinary leadership—proudly sharing flavors of the past while innovating for the future. 

For this culinary celebration, Chef Kit will prepare Crab Meat Dumplings (delicate dumplings brimming with fresh crab meat and crab roe, served with black vinegar and ginger dip) as an appetizer, a Cucumber and Seaweed Salad (crisp cucumber ribbons and marinated seaweed tossed in sesame dressing for a refreshing bite) and, for the main dishes, Steamed Pompano with Chawanmushi XO (whole pompano steamed to perfection, paired with silky Japanese egg custard and XO sauce) and Sizzling Pan-Roasted Stuffed Squid (tender squid filled with cheese, herbs, and vegetables, pan-roasted and served sizzling with a savory glaze). For dessert, he’ll prepare Thai Tea Crème Brûlée (a French classic with a Southeast Asian twist, infused with Thai tea and topped with a caramelized sugar crust).

 

Chef Marco "Coke" Semblante of Savoy Hotel Mactan

Chef Marco “Coke” Semblante, a graduate of Hotel Restaurant Management from the University of San Carlos, brings over 20 years of culinary experience to Savoy Hotel Mactan Newtown. He began his career as a commissary chef and steadily rose through the ranks across luxury hotels and international cruise ships. His dedication and skill

have earned him a Gold Medal from the World Association of Master Chefs and a Bronze finish at the Philippine Culinary Cup in 2022. Today, he leads the hotel’s culinary team with a focus on innovation, authenticity, and strategic impact. 

His contributions have shaped both the guest experience and the brand’s identity. The award-winning Ensaymada, twice named Sunstar Best of Cebu, became a top-selling pasalubong through his elegant packaging concept. He introduced Camote Brulee, a refined take on a Filipino street snack, and launched Street Eats, a vibrant dining concept inspired by Cebu’s al fresco food culture. His Secret Menu campaign, which featured collaborations with local personalities and heritage brands, earned the Cebu Tourism Hospitality Award for Best Marketing Campaign. 

Chef Coke continues to expand his influence through national collaborations and strategic partnerships. His Cebuano promotion at Savoy Hotel Manila became a best-selling event, and his work with influencers and government officials has strengthened the hotel’s visibility and reputation. With a leadership style rooted in humility and creativity, Chef Coke Semblante remains a driving force behind Savoy Mactan’s culinary success. 

For the collaborative menu, he will contribute the Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya (a flavorful lobster bisque enriched with a splash of Emperador brandy, served alongside smoky grilled local bread), the Sugba – Grilled Tuna Belly with Spicy Papaya Salad (char-grilled tuna belly complemented by a zesty green papaya salad, balancing smoky, tangy, and spicy notes), the Mactan Chili Crab (juicy crab coated in bold Mactan-style chili sauce, a true seafood indulgence) and, for dessert, the Rosquillos &  Salvaro Ice Cream Sandwich with Salted Caramel Sauce (a playful Cebuano-inspired treat with crispy Salvaro biscuits, creamy ice cream, and rich salted caramel drizzle)

 

Chef Vincent Yves Cabahug of Savoy Hotel Boracay

Chef Vincent Yves Cabahug, a Cebuano chef, was classically trained under Michelin-starred chefs across Europe and Dubai. Returning home to the Philippines, as Executive Sous Chef of Savoy Hotel Boracay, he redefined resort dining with a focus on inclusion and cultural pride, serving up dishes that are both rooted in tradition and welcoming to all. Through the hotel’s latest culinary initiative, he aims to spotlight halal-certified cuisine, an often-overlooked aspect of the country’s diverse food heritage, with authenticity, respect and celebration. 

Learning directly from halal chefs in Morocco and Saudi Arabia, connections made through his shared passion for kite surfing on Boracay, at Savoy Hotel Boracay, he started from scratch, from sourcing ingredients from halal-certified suppliers to rethinking storage, prep, and delivery.  In the end, he created a fully halal kitchen and a thoughtfully a crafted halal menu, marking a deeply personal milestone. 

His menu masterfully fuses traditional Middle Eastern favorites with vibrant Filipino flavors. Cabahug, always curious and creative, loves putting his own unique twist on traditional Filipino recipes and one of his proudest creations is his signature samosa. However, his personal favorite is the chicken kabsa, infused with local spices, shakshuka that sings with Boracay’s freshness. 

Chef Vincent will prepare his Barbecue Chicken Croquette (golden-crisp croquettes filled with smoky barbecue chicken, paired with a tangy house-made sauce) and Fisherman’s Pie (a comforting coastal classic of fresh seafood in creamy béchamel, topped with golden mashed potatoes). 

Savoy Hotel Manila: 101 Andrews Ave., Newport City, 1309 Pasay City. Tel: +63 (02) 5317-2869.  E-mail: stay@savoymanila.com. Website: www.savoyhotelmanila.com.

Media Launch of the 15th Likhang Habi Market Fair 2025 (Makati City)

 

Likhang Habi Market Fair

Last September 17, the Media Launch of the 15th Likhang Habi Market Fair 2025, the premier showcase of Philippine textiles, was held at Hall A, Level 5 at the SPACE Events Hall of One Ayala (former site of the Hotel Intercontinental Manila) in Makati City. The three-day (October 10 – 12, 2025), highly anticipated fair, also to be held at the SPACE Events Hall of One Ayala, celebrates the fabric (habi refers to Philippine weaving) of our culture. The Fair, a flagship program of HABI: The Philippine Textile Council, will be hosting a fast-growing community of close to a hundred artisans and weavers from all over the country, offering unique and innovative products fresh off the loom.

 

Media Launch at Space Events Hall

In a statement, HABI president Ms. Milagros “Mia” C. Villanueva said that the organization's mission is to preserve promote and enhance local textiles through education. Among the means to educate a broader audience is through the HABI documentaries and books on weaving and textiles, which helped people familiarize themselves with the value of weaves.

 

Bicol Sweetgrass Handicrafts

This year’s theme, “Sining ng Tela – The Art and Legacy of Philippine Textiles,” puts the spotlight on the creative forces behind the weaves that define our identity as Filipinos. With a growing focus on the educational aspect of their mission, the HABI Council, taking advantage of this new and spacious venue (they moved away from the nearby Glorietta Activity Center), will stage more activities beyond its annual market including an inaugural series of "Kwentong Kultura: The HABI Lectures"– a series of talks and panel discussions on design, entrepreneurship, and building a Filipino brand which will elaborate on Filipino textiles and weaving as a living art, as well as the unique experiences of artisans.

 

Masabel Iloco

Ms. Villanueva stated that "The HABI Lectures are an opportunity to share knowledge across the spectrum of the weaving community's stakeholders in a manner that is personal and practical."  For three days, the market fair will feature different textile stakeholders who will share their expertise and experiences on weaving.

 

Meticulously handcrafted gouache bags of Namarabar Ethnic Product Shop

There will also be, among others, presentations to highlight the rich cultures that produce the intricate weaves; screenings of the various documentaries that the council has created; and exhibitions of the entries to the 8th Lourdes Montinola Piña Weaving Competition and the 4th Eloisa Hizon-Gomez Abaca Weaving Competition.

 

Narda's Handwoven Arts & Crafts

Food will also make its debut at this year’s fair with a lounge and dining area showcasing culinary artisans, a variety of regional delicacies and featuring restaurants (25 Seeds and Café Fleur in Angeles City, and 180° by Chef Sau in Tagaytay) helmed by Kapampangan Chef Sau Del Rosario, a pioneering figure in Philippine gastronomy. During the launch, Chef Sau and his staff prepared delicacies, from his Cafe Fleur establishment, for the guests to try out.

 

Sandirit Pattern of Likhang Maragondon

Ms. Villanueva added, “Because we are in a new venue, we want our visitors to have a richer experience this year. Guests can expect a full spectrum of products using a wide range of indigenous weaves including handwoven textiles, garments, accessories, homeware, jewelry, and curated crafts. They can take time off from shopping by learning something new and interesting from the HABI lecture series, or sample a variety of regional delicacies from culinary artisans such as Chef Sau Del Rosario at the lounge and dining area.”

 

Silahis Arts & Artifacts

According to HABI Chairman Emeritus and CEO Ms. Maria Isabel “Maribel” G. Ongpin, a staunch supporter of the weaving industry, “We want to give voice and value to the hands behind every woven creation.” She added, “The artistry of Filipino weavers deserves a national stage.” In 2009, together with HABI President Emeritus Ms. Adelaida Lim and other fellow weaving advocates, she established the textile council to revive and revitalize what was then a dying craft.

 

HABI Chairman Emeritus Ms. Maribel Ongpin

More than just a venue to buy and sell, the Fair provides the opportunity for artisans and weavers to meet the people who actually use their products, understand their needs and improve what they can offer in the future. In turn, buyers and designers are introduced to the communities that produce the weaves, learn about the meanings behind the designs, and use the fabrics in ways that honors the culture that created it.

 

Chef Sau Del Rosario

The Likhang Habi Market Fair proper will have close to a hundred exhibitors, including 75 textile exhibitors, such as Binabatik, DITTA, La Bonne Vie, Likhang Maragondon, Namnama Clothing ,Nina Inabel, and Rubyroa. Institutional partners are DOST-PTRI, Philfida and Mahalina Foundation (co-founded by Ms. Mercedes Zobel and Dr. Patricia Araneta).

 

Visit www.habiphilippinetextilefoundation,com or contact Mr. Marc  Dennis de la Cruz (0917-5337216, marc@mgasiapr.com) and Ms. Gemma V. Batoon (0917-3181466, gemma@mgasiapr.com) for more information.  Additional inquiries may be directed through HABI’s social media accounts (www.facebook.com/HABICouncil and www.instagram.com/habicouncil/)

Nearly 3,000 Sampaguita Seedlings Donated by MHR to the “Petals to Purpose” Campaign

 

Last July 11, 2025, MHR donated 100 seedlings to Project PEARLS

What started as a symbolic gesture for Earth Hour has bloomed into a heartfelt advocacy, as guests of Megaworld Hotels & Resorts (MHR) properties across the country donated nearly 3,000 sampaguita seedlings under the “Petals to Purpose” campaign.

In March 2025, the campaign aligned with Earth Hour by offering guests the opportunity to purchase a sampaguita seedling for only Php60, which will be planted by the group in several locations and partner communities promoting sustainability while celebrating the sampaguita, the Philippines’ national flower and the group’s brand of hospitality.

 

L-R: Ms. Charlene Go-Co (MHR Head of Marketing Innovations), Ms. Eden Decano (MHR Director of Finance), Mr. Juan Villa (Co-founder and Hunger Relief Project Manager of Project PEARLS), Ms. Monica Aclan (Deputy Executive Director of Project PEARLS) and Mr. Karlo Evangelista (MHR Corporate Sustainability Manager)

As part of this initiative, 100 sampaguita seedlings were officially turned over to Project PEARLS Foundation, a non-profit organization that empowers underprivileged children and families through education, healthcare, nutrition, and community development.

“Sampaguita started as MHR’s brand of service, but it has become the heart of our purpose. Through this initiative, we wanted to plant seeds of hope, joy, and national pride. We are humbled and grateful to be embraced by Project PEARLS in this advocacy and it is a blessing to be part of something so deeply rooted in compassion and purpose. As this movement continues to blossom, we look forward to creating more shared spaces where people can experience the Sampaguita spirit together,” said Ms. Charlene Go-Co, Head of Marketing Innovations at MHR.

 

Sustainability champions of every MHR property overseeing various sustainability initiatives

The turnover was held at the Project PEARLS Community in Bocaue, Bulacan last July 11, 2025, attended by MHR executives including Ms. Eden Decano, Director of Finance; Ms. Charlene Go-Co; and Mr. Karlo Evangelista, Corporate Sustainability Manager. They were joined by the sustainability champions of each MHR properties.

Project PEARLS plans to plant the donated Sampaguita seedlings around its learning center, while some will be given to local families and young scholars to care for and grow at home. 

“One of the beautiful outcomes of this partnership is the growing awareness of the Sampaguita among our young scholars. Our on-site teacher has started incorporating lessons about the flower, its meaning and cultural significance,” said Ms. Monica Aclan, Deputy Executive Director of Project PEARLS.

 

Parent of a young scholar of Project PEARLS receiving a sampaguita seedling

This collaboration builds on MHR’s earlier engagement with Project PEARLS in November 2024, where MHR hosted a sampaguita-themed Thanksgiving event. During that celebration, MHR planted 300 sampaguita seedlings and led interactive community workshops including storytelling, coloring, sampaguita lei-making, and feeding programs, all inspired by the national flower. 

The remaining sampaguita seedlings raised through the Petals to Purpose campaign will soon take root in thoughtfully chosen locations, including spaces where more communities can gather, reflect, and experience the quiet beauty of this national flower. This furthers MHR’s long-term commitment to sustainability and community partnerships.

 

MHR representatives planting some sampaguita seedlings near Project PEARLS Learning Center

Megaworld Hotels and Resorts: Global One Hotel Group Inc., 22/F, Alliance Global Tower, 36th St. cor. 11th Ave., Uptown Bonifacio, Taguig City 1634.  Website: www.megaworldhotels.com.  E-mail: salesinquiry@megaworldhotels.com.