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Town and Country PHTown and Country PH

Town and Country PH November 2017

For more than 160 years, Town&Country has been the magazine that embodies a life well-lived. The features inside the Philippine edition encompass the interests of its affluent market, covering topics such as culture, arts, social grace, fashion, beauty and health, home design, travel, and philanthropy. Town &Country Philippines knows that its readers have earned the luxury and privilege of choice.View our pages and find out the best of the best in luxurious living.

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access_time3 min.
comfort food

For my big 50th birthday, I asked my brother Joey to choose the place where our family would have dinner on my birthday night itself. I assumed he’d choose a sit-down degustation-type restaurant. He chose the Hotel Bar at Pink’s. “Because Lara designed it and you’ve been talking about taking us there to see it,” he said simply. And so that evening was spent at the cool speakeasy bar designed by my sister Lara, with my first cousins who were my very first friends, eating hot dogs and burgers and ice cream, the food of our childhood. Plus, alcohol of course. Joey couldn’t have made a better choice. A month earlier, my beloved twin Lisa and Mom had managed to put together a big surprise party at Manila House. They had scheduled it…

access_time2 min.

MICHELLE AYUYAO For “FOODEMPIRES,”Michelle spoke to some of Manila’s game-changing restaurateurs, including Richie Yang and Luigi Vera, Eric Dee, and Uri Singla, Sergi Rostoll, and Dani Aliaga. The freelance food writer shares her favorite restaurant recommendations: “Toyo Eatery for the great things Jordy Navarra is doing to advance the way diners see Filipino food; Bucky’s for the cinnamon soft-serve; La Chinesca for the tuna tostadas; and Mess Hall for the killer chocolate chip cookies.” GABE ULLA After closing the Four Seasons restaurant last year, Aby Rosen became the bête noire of Park Avenue. The real estate mogul was unperturbed, says Gabe, who writes about the knives drawn as Rosen’s new restaurants open in “WHAT’S EATING ABY ROSEN?”. MIGUEL NACIANCENO “I got to hang out with a few restaurateurs, listen to their origins, and take their…

access_time15 min.
culture top ten

1 BROAD SPECTRUM Vinyl on Vinyl’s new space is one of three galleries (alongside Archivo and J Studio) housed in a former distillery inside La Fuerza compound, now called Pasilyo 18. Vinyl on Vinyl’s co-founders, Gaby dela Merced and Pia Reyes, together with their partner, Rob Sanchez, decided to keep the space’s industrial character while at the same time adapting the interior volumes for their gallery’s needs. Dela Merced, who took over the redesign, worked with architect Bumi Asanza of Sanvictores, Asanza & Associates, to realize the concept she had in mind. “This is our third move, so this place is basically a culmination of random alterations based on our previous spaces,” she explains. “Our last location had an entire wall filled with windows which gave a unique ambience during the day,…

access_time3 min.
champagne charlie

While many French winemakers have earned global renown, Charles Heidsieck may hold the most colorful history among them, one that has made the founder and his eponymous Champagne world-famous. A year after establishing his winery in Reims, Heidsieck set out for America in 1852 and is credited with bringing Champagne to the New World’s shores. Instantly received by New York’s high society, Heidsieck became a member of America’s fashionable set by introducing them to the pleasures of his sparkling wine. It was during his stay in the U.S. that he was christened “Champagne Charlie,” a name that would stay with him long after he returned to France, and after a short but indelible prison stay during the American Civil War that nearly cost him his livelihood and his life. Today, marked…

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primary source

The movement towards healthy eating is one we never saw coming, but if the last five years are of any indication, vegetables are now all the rage. One of America’s most talked about chefs, Jeremy Fox started his career at a Bay Area eatery called Manresa, where he first learned to cook vegetables as he would meats, however unconventional the techniques were. His star shone brighter when he moved to the vegetarian restaurant Ubuntu in Napa Valley, during which it earned a Michelin star, and today, as head chef of Rustic Canyon Wine Bar and Seasonal Kitchen in Los Angeles, his vegetable-based cooking continues to earn praise across the United States. In one of Phaidon’s most hotly anticipated chef monograph releases of the year, On Vegetables, Fox puts together 160…

access_time3 min.
bleu thunder

I asked for roquefort. “Try this instead,” urged my cheesemonger. Glancing at the price, I told him he was crazy. No way, I told him, was I going to spend nearly $50 a pound for blue cheese. Or, for that matter, any cheese. “Just try it,” he said, handing over a small shard that made me think of a cloudy sky with tantalizing streaks of blue. As I put it in my mouth, a tsunami of sensations flooded through me; this was not like any cheese I had ever experienced. Soft as fudge, it had a sweet intensity. The first flavor was subtle—grass, perhaps?—then nuts and berries chimed in. These were soon joined by faint whispers of pear and a rumor of autumn leaves. The texture was equally amazing, velvet smoothness occasionally…