Category: Business Mirror

In 1987, biologists captured the last free-flying condor to transfer it to captivity, and the largest flying North American bird species was officially declared extinct in the wild.

Today, after decades of coordinated efforts and millions of dollars spent on captive breeding and reintroduction efforts, more than 300 condors have been restored to their natural environment.

It was a victory for the species’ survival, yet this triumph was contested at nearly every step of the way.

Conservationists fought bitterly over whether trapping every bird should be considered rescue or surrender. Critics argued that the cost was better spent on other threatened species.

Rural communities in Utah and Arizona raised concerns about federal land-use restrictions. Hunting groups such as the National Rifle Association opposed bans on lead ammunition, a leading cause of condor deaths.

The condor’s comeback illustrates several questions that governments and conservation organizations grapple with today, including which species get funded and who bears the costs.

These are some of the questions being discussed at the UN Convention on Biological Diversity conference, being held from October 19 to 30, in Yerevan, Armenia.

In 2022, countries worldwide adopted an agreement at that year’s biodiversity conference to halt and reverse biodiversity loss, known as the Kunming-Montreal Global Biodiversity Framework.

It includes goals to raise $200 billion a year from public and private sources around the world by 2030 to conserve and manage at least 30 percent of the world’s land, coastal areas and oceans, stop human-caused extinctions and help struggling species survive.

The agreement itself doesn’t choose which species to save, but its rules are designed to shape national conservation priorities and guide the funds that pay for conservation.

Saving a species like the condor affects local communities and businesses whose activities have put those species at risk. Without local buy-in, pouring money into recovery efforts can fail, yet local communities are often left out of the discussions.

Deciding which species deserve protection

An estimated 1 million species are currently threatened with extinction worldwide, and early assessments suggest the world is falling short on most of the agreement’s global biodiversity targets.

Because resources are limited, conservationists must weigh trade-offs in deciding which species to protect and how.

Should they fund expensive rescue efforts for a species close to extinction, or interventions likely to help multiple species at once? Or maybe they should protect organisms that are unique to a specific geographic region or a species that sustains local livelihoods.

Some species are valued for what they do for humanity, such as pollinating crops or purifying water, known as ecosystem services.

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Honeybees, for example, pollinate over $15 billion worth of crops in the US alone each year. Others hold cultural and spiritual significance, as the condor does for the Yurok Tribe in California.

Many conservationists argue that living species possess an inherent right to exist independent of their usefulness to human beings.

Getting support for measures to save charismatic species can be easier than for others, however. Think of Greenpeace’s ‘save the whales’ campaign or the World Wildlife Fund’s panda logo. A panda’s adorable face can help pay for its protection and potentially the protection of its surrounding habitat, helping other species living there.

A 2025 study examined more than 14,000 species-focused conservation projects from 1992 to 2016. Five mammal groups-primates, carnivores, whales, elephants and rhinos-received 86 percent of available funding, despite accounting for only one-third of threatened mammal projects.

Plants and invertebrates, which are crucial for pollination, nutrient cycling and sustaining food webs, received only 6.6 percent of the financial backing.

Conservation groups and economists at the Paulson Institute estimate that the world needs to spend an additional $1.3 trillion annually on biodiversity conservation and restoration to stop and reverse biodiversity loss.

Who bears the costs?

At the 2026 biodiversity conference, delegates will also take up another question that can make or break species recovery: When conservation affects local people, who pays and who gets a say?

While conservationists celebrated efforts to return wolves to Europe over the past two decades, some farmers lost livestock to these predators and faced higher costs to protect their flocks.

Current European Union funding programs help support livestock protection, but farmers’ ability to shape wolf recovery is part of the story too.

Conservation can go terribly wrong if local communities aren’t consulted during planning.

In the Ngorongoro Conservation Area, a protected area in Tanzania, the Maasai have fought for years against government orders that they leave the land they have lived on for generations in the name of lion conservation.

In March 2026, two presidential commissions recommended that the evictions continue in order to protect wildlife, in a process that included few Maasai, Indigenous peoples’ advocates at the Oakland Institute reported.

Protecting vulnerable species often means also supporting the communities living alongside them.

At the last round of biodiversity talks in 2024, countries created a permanent advisory body to bring Indigenous peoples and local communities’ knowledge and decisions into the treaty’s decisions.

At this year’s conference, known as 17th Conference of the Parties (COP17), they must agree on how that advisory body will operate, including whether these communities get a formal role in decision-making.

They are also expected to adopt guidelines for how the 30 percent global conservation targets apply in Indigenous territories.

The international agreement can’t dictate what happens on the ground, but its rules shape national conservation priorities and guide the funds that pay for conservation.

That is why the debate over local consultation is at the heart of the 2026 talks. Conservation that is designed for people, rather than with them, risks losing the trust and local cooperation that makes recovery last.

Keys to success

Two key issues at the conference involve guaranteeing that Indigenous peoples and local communities have a say in decisions on their territory, including how conservation programs are designed and how resources are allocated.

The global biodiversity framework calls for a ‘whole-of-society’ approach, recognizing that protecting nature needs more than government action alone. But participation is not the same as decision-making power.

Advocates for Indigenous groups say communities are too often consulted after priorities are set, rather than being involved in setting them. Whether the farmer paying for fencing or the Indigenous community with connections to a species helps set priorities or is only asked for input after the project has been approved shows whether consultation is genuine or not.

The condor’s return shows that nearly extinct species can recover with help. But sustaining a species’ recovery requires protecting the conditions-and supporting the people-that make their survival possible.

Gibson, is a professor at University of Southern California. David Ginsburg and Garrett Ordonez are also from USC contributed to this article/The Conversation (CC) via AP

Why The Standard Group is now building its own Japanese brands.

When the Standard Hospitality Group (SHG) opened Yabu in 2011 with nothing but katsu on the menu, people thought the idea was crazy.

‘Everyone thought we were insane for just having katsu,’ said Nicole Concepcion, group brand manager at SHG. ‘They were like, ‘Where’s the sushi?”

Fifteen years later, specializing in a single dish or a focused category has become the group’s signature. At Kiwami, its home for Japanese Master Kitchens, six specialists share one space, each with its own kitchen, equipment, and Japan-trained chefs.

The newest addition, ROEN House of Robata, is different from the rest. Most of Kiwami’s kitchens represent concepts from Japan. ROEN is homegrown.

A fresh take on the familiar

THE group already served yakitori at Kiwami through Hachibei, along with Hibachi, a small in-house grill concept whose hanger steak was ‘booming,’ Concepcion said. The team then spent about eight months in Japan developing a full-fledged robata concept with Chef Yuta Saito, a chef and entrepreneur who combines Japanese roots with French technique.

The group was already familiar with charcoal grilling. It brought Hikiniku to Come, a Japanese concept specializing in charcoal-grilled hamburger steak served over rice, to the Philippines, opening its second branch at SM Megamall in September.

‘They are one of our best franchises we’ve ever worked with,’ Concepcion said. ‘We consider ourselves charcoal experts because of them.’

At ROEN, the grilling techniques remain traditional. What sets the concept apart are the sauces Saito developed specifically for its menu and charcoal-grilled dishes.

‘We did not want to touch any of the Japanese grilling techniques,’ Concepcion said. ‘It’s the pairings of the flavors. That’s what makes it modern.’

Building its own brands is a deliberate move for the group.

‘Sometimes we just need to make our own concept because we know what’s going to work for the local market,’ she said.

A kitchen built for sharing

ROEN takes its name from two Japanese words: ro, meaning hearth, and en, meaning feast. The concept is designed around how Filipinos like to eat.

‘Filipinos are family-centric,’ Concepcion said. ‘They want to share everything.’

The restaurant operates two grills fueled by bamboo Ogatan charcoal: one for modern yakitori and another for larger plates designed for sharing.

The Butabara is a compelling reason to visit. Thick slices of pork belly are grilled until their edges turn crisp, and the fat renders into something almost buttery. A garlic-lime sauce cuts through the richness just enough to make you reach for another skewer. Of everything on the table, it was the dish everyone kept returning to.

The Yakisoba is the surprise. A plate of noodles is easy to overlook on a menu built around the grill, but this one is a revelation: balanced and never heavy, yet full of flavor, with every strand soaking up the smoke and sauce. It comes a close second to the Butabara.

The hanger steak, carried over from Hibachi, is tender, with a clean, smoky char from the Ogatan. A glossy, savory-sweet glaze reminiscent of teriyaki provides much of the flavor, while chimichurri adds a bright, herbal contrast.

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The Tebasaki, grilled chicken wings coated in Saito’s onion-milk sauce, comes off the grill perfectly cooked. The Beef Sukiyaki Spinach Enoki roll, meanwhile, is meant to be dipped in raw egg and soy sauce, following the Japanese sukiyaki tradition. The egg lends each bite a silky texture.

Chef Minehiro Ishii, Saito’s sous chef, manned the grill during the media preview at Kiwami SM Mall of Asia on October 7, 2026.

A low-risk lab

ROEN opened at SM Mall of Asia on October 1, followed by Kiwami Alabang Town Center on October 15 and Kiwami BGC on October 29. The staggered rollout allows the team to apply lessons from one branch to the next.

That includes guest feedback, which staff members summarize after every service and review each morning.

Whether ROEN will eventually move beyond Kiwami remains an open question.

‘My dream for the future is to have standalones for both Koyo and ROEN,’ Concepcion said.

For now, Kiwami serves the purpose for which it was built.

‘It’s kind of a place where we can test the waters,’ she said. ‘Not much risk.’

The group that once had to defend a katsu-only menu is now testing its own concepts alongside the Japanese brands it brought to the Philippines. If ROEN succeeds, the next master kitchen may not need to come from Japan at all.

There won’t be a golden hat-trick in floor exercise and vault for Carlos Yulo as the Paris Olympics and Nagoya Asian Games double champion finishes eighth and last in the final of floor exercise at the world artistic championships in Rotterdam, The Netherlands, on Saturday.

Fred Richard became the first American in 23 years to win the world title, sending Great Britain’s Jake Jarman to the silver and Israel’s Artem Dolgopyat to the bronze meda

YOUNG swimming standout Jamesray Mishael Ajido will be the flag-bearer for a small Philippine contingent in the parade of athletes during the Opening Ceremony of the Fourth Youth Olympic Games (YOG) on October 31 in Dakar.

Ajido, 16, and eight other Filipino athletes aged no older that 17 are competing in six of the 25 sports in Dakar 2026, the first time that an Olympic competition is being staged on African soil.

‘The YOG are as tough as the Summer Olympics,’ said Philippine Olympic Committee president Abraham ‘Bambol’ Tolentino, who will fly to the Dakar this week ahead of the Opening Ceremony at the Abdoulaye Wade Stadium in Diamniadio that will feature the culture and music of the host country under the theme ‘Africa Welcomes, Dakar Celebrates.’

An advanced party for Team Philippines headed by chef de mission Rocky Samson-secretary-general of the Philippine Taekwondo Association-took an arduous 29-hour flight over the weekend to Senegal that will be hosting for 14 days close to 3,000 athletes from 203 nations.

Ajido and Riannah Chantelle Coleman are the country’s representatives in swimming and they will plunge into the swimming competitions that start on November 1, the same day wushu’s Angel Polo (Women’s Taijiquan combined) also starts her campaign.

Artistic gymnastics start running on November 7 with Tchelzy Maayo and Hillarion Palles III campaigning, followed the next day by cycling with Maritanya Krog seeing action in women’s road and individual time trial.

Athletics action also starts on November 8 with Team Philippines pinning its hopes on Pi Durden Wangkay (Men’s 200m) and Naomi Marjorie Caesar (Women’s 800m).

The country’s ninth athlete, Jade Justine Justiniane, also takes his turn beginning November 8 in windsurfing of sailing.

The Philippines has so far two medals in the YOG-Luis Gabriel Moreno won a gold medal in mixed international team event of archery with China’s Li Jiaman in Nanjing and Christian Tio silver in boys’ twin-tip racing of kiteboarding.

Youth and sports unite in Dakar

DRAWIN on this historical significance, the YOG in Dakar will see youth and sport unite in peaceful competition and drive the transformation of Senegal, the host nation, while providing a source of inspiration for the whole of Africa.

Marking a milestone for the continent, Dakar 2026 will be the first Olympic event held in Africa.

More than just a sporting event, it will be an opportunity to highlight Senegal’s cultural wealth and Africa’s growing role in the Olympic Movement.

By celebrating the continent’s diversity and potential, the Games aim to inspire and set a reference point for future Youth Olympic hosts.

The Dakar YOG will also be a platform for mutual exchange as they will introduce the world’s best young athletes to Teranga-the Wolof word that embodies Senegal’s unique spirit of warmth, respect and hospitality-while promoting the Olympic values among young people in Senegal and across the African continent.

Teranga is deeply rooted in Senegalese life, reflecting a culture of generosity and openness toward others.

Dakar 2026 represents a platform for cultural exchange activities and the promotion of African and other cultures around the world.

Acting as a catalyst to engage Senegal’s young people through the development of national sport and youth policies and the spirit of volunteering, it aims to transform their lives and bring sustainable economic, social and environmental benefits.

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It will also be the first edition of the Youth Olympic Games to feature a Refugee Olympic Team, composed of athletes based in Africa.

This reflects the International Olympic Committee’s continued commitment to supporting refugees and displaced persons through sport at all levels. With Olympics.com

CHANELLE AVARICIO brings a potent mix of winning momentum, growing confidence and proven course mastery into the International Container Terminal Services Inc. Apo Golf Classic, seeking back-to-back victories and a fourth title of the season as the Ladies Philippine Golf Tour (LPGT) wraps up its 2026 campaign Tuesday in Davao City.

Fresh from a one-shot victory over Tiffany Lee at South Pacific last week, Avaricio heads to the quaint Apo layout with another compelling edge: a return to the course where she ruled in dominant fashion last year, turning a tight opening-round battle into a runaway triumph with a sterling second-round 68 that propelled her to an seven-shot victory.

The reigning champion thus looms as the player to beat in the P1.25-million season-ending championship, armed with the confidence of a recent winner, familiarity with the demands of the course and an increasingly well-rounded game sharpened by overseas competitions, including the China Tour.

Another victory would not only give Avaricio a fitting finish to her campaign but also match her four-title haul in the 2022 season.

She has already stamped her class this year with victories at the demanding Pinewoods leg and Summit Point before surviving a dramatic, shifting battle of fortunes at South Pacific.

Yet for Avaricio, the significance of each triumph goes beyond numbers or comparisons.

‘Each win means a lot to me,’ said Avaricio after edging Lee in a tense finish. ‘It’s same as my other wins. Pero lahat naman, I’m really grateful and happy. So, it’s the same as all my wins. So, grateful lang talaga.’

With her recent form and impressive title-defense credentials, Avaricio will have to contend with 23 challengers, including three amateurs, eager to derail her bid for another LPGT crown and close the season with a statement of their own.

Among the leading threats is Yvon Bisera, who seeks redemption and a third title of the season, while Lee will be out to sustain her late-season charge after ending a two-year title drought at Pueblo de Oro.

Daniella Uy, Harmie Constantino and Princess Superal also have the firepower to mount serious challenges if they find their rhythm early.

Local knowledge could prove crucial on Apo’s tight, tricky layout, putting Sarah Ababa, Mafy Singson and Chihiro Ikeda in the mix. Their familiarity with Davao’s oldest golf course, where they have trained and developed their games, could provide a valuable advantage in a field expected to push Avaricio from the opening round.

Also tipped to contend are Rev Alcantara, who turned in a strong performance at South Pacific, Pamela Mariano, Gretchen Villacencio, Marvi Monsalve, Velinda Castil and Monica Mondario, along with returning Korean campaigner Seoyun Kim, and Eunhua Nam.

In recent years, hotel dining has reached a point where it’s no longer just about filling tables or serving silver-cluttered continental courses. In today’s travel ecosystem, space, story, and local identity happily come together in what is quietly shaping up to be a deliberate evolution.

At the Manila Marriott Hotel at Newport World Resorts, Marriott International recently unveiled its annual white paper, the ‘Future of Food Asia Pacific 2027.’ The study offers a comprehensive look at the shifting appetites of modern travelers across Asia Pacific (not counting China). The result of a collaborative survey of 284 participating properties alongside chefs, restaurant operators, and designers, the report serves as a roadmap for one of the world’s largest food and beverage operations, covering more than 1,500 restaurants and bars.

In an interview with BusinessMirror, Petr Raba, Vice President of Food and Beverage for Marriott International APEC, provided insights into the broader consumer shifts and the core rationale behind these emerging trends.

Raba actually helped open Manila Marriott in 2009 and worked on the design of its grand ballroom. Having spent 15 years in Asia and worked across four continents, Raba understands how food deeply defines a destination.

‘We started this about three years ago to identify what the trends are within the industry. Being one of the largest restaurant operators with 1,500-plus restaurants and bars, we have a lot of customers visiting us every single day. We want to understand what customers’ expectations are, what they want moving forward, and how we can adapt to stay ahead of the trends,’ Raba noted.

Spatial dining and micro-concepts

ONE of the key shifts underscored by Raba and his team during the unveiling is what they refer to as ‘the spatial shift.’

As food is no longer confined to rigid restaurant layouts, roughly 45 percent of guests seek unique dining experiences across non-traditional areas like lobby lounges, al fresco spaces, and poolside venues. To optimize these environments, Marriott is championing the idea of a ‘micro-concept within the concept’ or as Raba puts it, ‘how a simple venue can transform into a more specialized, limited-seating restaurant, optimizing space for a more exclusive setup.’

‘A lot of customers today are looking into different spaces for dining. What is the sweet spot? Is it 40 to 50 seats in the restaurant where you can interact, engage, and provide great experiences? How do we design restaurants for breakfast, and what happens after? How can we make them smaller and maybe focused on a specific cuisine?’

A prime example of this concept was the transformation of the GreatRoom’s al fresco area at Manila Marriott into the Selva Shrimp House, an interactive, sustainable platform dedicated to responsible seafood sourcing and environmental awareness.

Authentic localization and ‘The Rise of Place’

WHILE modern design and spatial flexibility provide structure, the soul of the experience remains tied to native ingredients and heritage cooking. According to Marriott’s report, the single strongest trend across participating properties involves 95 percent of guests demanding local signature dishes.

‘Travelers tend to resonate more with moments unique to their destinations, hence the increase in demand for regional cuisine,’ says Raba. ‘Ingredients, meals, drinks, and wellness traditions are becoming central to what they value. Local dishes are requested three times more than Asian and Western cuisine.’

Local ingredients, destination-driven storytelling, and spatial design converge all conspire in placing emphasis on authentic localization consistent with the study’s overarching theme, ‘The Rise of Place.’

‘The Rise of Place is a combination of findings from the report. It’s about the spatial shift, the rise of local cuisine, and the destination itself, where people want to have different experiences in unique spaces,’ Raba further explained.

‘Wherever I go, I always eat local,’ Raba himself reveals. ‘I always ask the team to take me where they go, not in a fancy restaurant, but whether it’s a food stall, a food truck, or a hole-in-the-wall restaurant where they have the best single dish. That’s always what I like to eat.’

From 99-minute fine dining to wellness eating

BEYOND spatial design and local flavors, the Future of Food 2027 report outlines several operational shifts catering to modern lifestyles:

The 99-Minute Fine Dining: Recognizing that modern travelers have packed itineraries yet still desire elevated culinary storytelling, hotel kitchens are condensing traditional marathon tasting menus.

‘People are busy, but they want to have great experiences in a shorter period of time,’ says Raba. ‘How do we deliver the four-hour, 15-course meal in a smaller form, maybe in 99 minutes, where you still have great dishes, great ingredients, and great stories around the food?’

Eat Well and Spirit-Free: Health and mindful consumption continue to rise, with 43 percent of guests preferring nutritious options and 40 percent seeking sugar-free items. Additionally, 77 percent of Philippine properties reported a surge in low- or no-alcohol beverage sales.

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‘People are drinking less,’ Raba observes. ‘In the Philippines, 77 percent of hotels saw an increase in low- or no-alcohol sales. We’ve made a spirit-free program available so our hotels can execute delicious, good-looking cocktails that go far beyond the standard Virgin Mojito.’

Solo Dining and Multi-Sampling: With a significant rise in solo travelers, menus are pivoting toward smaller, shareable, or multi-sample portions.

‘We see a huge rise in solo diners,’ Raba points out. ‘How can we deliver these experiences for them? Maybe a smaller portion where you can try five local dishes instead of having one big dish.’

Sinagtala takes center stage

‘Filipino cuisine is great, but it needs a little bit more amplification outside of the Philippines,’ Raba pointed out.

Raba noted that while Filipino cuisine possesses immense depth, it remains an underrated treasure globally that deserves wider international spotlighting.

To help address this, Marriott introduced the Sinagtala Philippine Culinary Arts Program. Borne out of an internal competition among Marriott chefs across the Philippines, Sinagtala institutionalizes regional classics.

The resulting ‘Sinagtala Recipe Book,’ curated alongside Director of Culinary Chef Meik Brammer, showcases winning entries from various properties: Clark Marriott’s Pork Adobo, The Westin Manila’s Vegetable Kare-Kare and Sisig, and Manila Marriott’s Sinigang na Hipon and Chicken Inasal.

‘We invited all the chefs to compete and create the best pork adobo, sisig, and kare-kare, and put them all together in a recipe book. What we want to do now is take this and make it available in all our hotels across Asia Pacific so they can run Filipino promotions and put these signature dishes on their menus,’ Raba enthused.

For local food enthusiasts wanting to experience these findings firsthand, the Future of Food x Sinagtala Buffet runs exclusively at the Manila Marriott Hotel through December 2026-offering guests a direct taste of where regional heritage meets the future of hotel dining.

CHANELLE AVARICIO brings a potent mix of winning momentum, growing confidence and proven course mastery into the International Container Terminal Services Inc. Apo Golf Classic, seeking back-to-back victories and a fourth title of the season as the Ladies Philippine Golf Tour (LPGT) wraps up its 2026 campaign Tuesday in Davao City.

Fresh from a one-shot victory over Tiffany Lee at South Pacific last week, Avaricio heads to the quaint Apo layout with another compelling edge: a return to the course where she ruled in dominant fashion last year, turning a tight opening-round battle into a runaway triumph with a sterling second-round 68 that propelled her to an seven-shot victory.

The reigning champion thus looms as the player to beat in the P1.25-million season-ending championship, armed with the confidence of a recent winner, familiarity with the demands of the course and an increasingly well-rounded game sharpened by overseas competitions, including the China Tour.

Another victory would not only give Avaricio a fitting finish to her campaign but also match her four-title haul in the 2022 season.

She has already stamped her class this year with victories at the demanding Pinewoods leg and Summit Point before surviving a dramatic, shifting battle of fortunes at South Pacific.

Yet for Avaricio, the significance of each triumph goes beyond numbers or comparisons.

‘Each win means a lot to me,’ said Avaricio after edging Lee in a tense finish. ‘It’s same as my other wins. Pero lahat naman, I’m really grateful and happy. So, it’s the same as all my wins. So, grateful lang talaga.’

With her recent form and impressive title-defense credentials, Avaricio will have to contend with 23 challengers, including three amateurs, eager to derail her bid for another LPGT crown and close the season with a statement of their own.

Among the leading threats is Yvon Bisera, who seeks redemption and a third title of the season, while Lee will be out to sustain her late-season charge after ending a two-year title drought at Pueblo de Oro.

Daniella Uy, Harmie Constantino and Princess Superal also have the firepower to mount serious challenges if they find their rhythm early.

Local knowledge could prove crucial on Apo’s tight, tricky layout, putting Sarah Ababa, Mafy Singson and Chihiro Ikeda in the mix. Their familiarity with Davao’s oldest golf course, where they have trained and developed their games, could provide a valuable advantage in a field expected to push Avaricio from the opening round.

Also tipped to contend are Rev Alcantara, who turned in a strong performance at South Pacific, Pamela Mariano, Gretchen Villacencio, Marvi Monsalve, Velinda Castil and Monica Mondario, along with returning Korean campaigner Seoyun Kim, and Eunhua Nam.

De La Salle Zobel rallied from a 10-point halftime deficit to beat University of the East, 89-80, on Sunday for its second straight win in the University Athletic Association of the Philippines boys’ 16-and-under basketball tournament at the Blue Eagle Gym.

Rye Villaruz led the Junior Archers with 26 points and eight rebounds, while Enzo Purugganan added 14 points and Mikko Noel had 12.

DLSZ improved to 7-3 to remain third in the standings, while UE fell to 5-5 and a tie for fourth with University of Santo Tomas.

The Junior Archers outscored UE, 23-10, in the third quarter to take a 60-57 lead before pulling away in the final period.

Zion Aguilar led UE with 16 points, followed by Kurt Mercado with 15 and Odrie Mallabo with 13.

DLSZ faces Adamson on Thursday at 3 p.m., after UE takes on Ateneo at 11 a.m.

It was only last March, while aboard the Disney Adventure cruise’s maiden voyage, when I was introduced to the captivating brews of Bacha Coffee.

Amid the cruise’s high-seas luxury, I first encountered two variants of the legendary Moroccan coffee made from 100 percent Arabica beans: the berry-noted I Love Paris and the hazelnut-flavored Happy Gianduja. Sachet-wrapped drip coffee bags of both brews were available in our room and served in all of Disney Adventure’s restaurants.

That unforgettable four-day cruise where I had my repeated fills of Bacha Coffee was more than enough to get me hooked. Since then, I went on to ask an overseas-based friend to send me Bacha Coffee’s Navigator sampler, which allowed me to enjoy its numerous other variants, including the fruity 1910 and the Marrakech Morning Coffee with its mixed flavor notes.

For the uninitiated, which until recently included myself, Bacha Coffee is the legendary Moroccan coffee house founded in 1910 within the historic Dar el Bacha in, yes, Marrakech. Following its global revival in recent years, V3 Gourmet, the same group behind the equally exquisite TWG Tea, opened its first international store in Singapore in 2019.

Now, I’m very happy to learn that Bacha Coffee is now available here in the Philippines with not just one but two locations in Metro Manila: SM Mall of Asia in Pasay City and Greenbelt 3 in Makati City.

These flagship stores bring both the art of traditional coffee preparation and coffee gastronomy directly to Filipino coffee lovers.

‘Bacha Coffee is the product of a rich legacy, a brand that has ripened over storied brews since 1910. Our latest destinations will ignite the imagination of our guests in the same way that coffee transports us to faraway destinations. We have combined old and new into one experience, paying homage to the past and inventing the future, with 100 percent Arabica specialty coffee playing center stage in this theatre of life,’ noted Taha Bouqdib, President and CEO of V3 Gourmet.

Reflecting the heritage of its birthplace in Dar el Bacha, both spaces feature the brand’s signature visual spectacle: rich, warm ochre tones, intricate geometric zellige tilework, hand-carved cedar wood ceilings, polished brass detailing, and striking black-and-white inlaid marble floors.

With a whopping library of over 200 varieties of 100 percent Arabica specialty coffees, meticulously sourced from 35 premier coffee-producing regions worldwide, it wouldn’t be an exaggeration at all to consider Bacha Coffee as the ultimate coffee experience. Divided across Single Origin, Fine Blended, Fine Flavoured-including the beloved I Love Paris-and Naturally CO2 Decaffeinated categories, guests can explore the awe-inspiring stores through its three distinct concepts: an intimate Coffee Bar, a retail Coffee Boutique, and a full-service Takeaway experience.

For those seeking an immersive sit-down experience, the Bacha Coffee Bar offers an exclusive setting-seating up to 15 guests at SM Mall of Asia and 8 guests at Greenbelt 3. True to Moroccan tradition, no espresso-based beverages are served here. Every brew is meticulously prepared and poured from signature golden pots. The coffee is accompanied by gourmet and freshly baked treats, including the Philippines-exclusive Soy-Marinated Chicken and Potato Croissant. There are also signature desserts like the decadent Bacha Coffee Tiramisu, served in an amber glass jar layered with coffee jelly and Arabica-soaked biscuits.

The Coffee Boutique features floor-to-ceiling columns of ochre canisters. Coffee enthusiasts can purchase loose beans by weight or have them freshly ground by in-house Coffee Masters to match their exact brewing setup. The retail collection also offers exquisite gift choices, such as the Signature Nomad Collection-featuring rare origins like Yemen’s Grand Moka Matari Coffee-along with single-serve Coffee Bag Gift Boxes, bone china from the Heritage Collection, and curated gift hampers.

And yes, the Navigator sampler, a box of 25 individually wrapped, single-serve drip coffee bags, is also available here and the one I’ll most likely come back for the most.

Bacha Coffee also elevates the takeaway experience. Each takeaway order, whether served hot or iced, is presented on a silver-toned designer tray complete with vanilla bean-flecked Chantilly cream, a raw sugar stick, a wooden spoon, and a reusable glass straw.

As someone who has fully embraced Bacha Coffee’s timeless tradition after first experiencing it in, of all places, the open seas, being able to enjoy its rich brews at home and, yes, in their new Metro Manila stores is nothing short of a wonderful treat.

As I kept telling Maranda Barnes, co-founder and Chief Commercial Officer of V3 Gourmet, Bacha Coffee’s Marrakech roots reminded me of ‘Marrakesh Express,’ the classic folk song by Crosby, Stills and Nash. With its upbeat tone and inviting lyrics, I found myself on board this particular train thanks in large part to Bacha Coffee.

Looking forward to seeing more Bacha Coffee stores open here in the Philippines in the near future.

Destination Guide:

Bacha Coffee SM Mall of Asia: Ground Floor, Main Mall, SM Mall of Asia, Pasay City. Open daily from 10 am to 10 pm.

Bacha Coffee Greenbelt 3: Ground Floor, Greenbelt 3, Ayala Center, Makati City. Open Sunday to Thursday from 11 am to 9 pm, and Friday to Saturday from 11 am to 10 pm.

AMINIATURE bottle of banana ketchup, a piece of lumpia and even a rice cooker may seem like unlikely jewelry.

But these are among the familiar Filipino food and kitchen staples being turned into charms by food creator Abi Marquez and local jewelry brand Gabbie Jewelry.

The 12-piece collection, launching on October 28, features miniature versions of lumpia, calamansi, banana ketchup, siomai, garlic, spiced vinegar, salt, pepper, a knife, a drinking glass, a chef’s hat and a rice cooker.

For Abi, widely known online as the Lumpia Queen, the idea draws on the memories people associate with food, from meals prepared by loved ones to places they miss and gatherings around the table.

‘What we wear, especially jewelry, is a way to express who we are and what we love,’ Abi said. ‘Turning Filipino food into jewelry is a way to give those memories something tangible, something you can carry with you wherever you go.’

The collaboration comes as bag charms have become a way to personalize everyday accessories, with miniature toys, plush characters and other trinkets hanging from bags and keychains. Food, too, has become part of the mix.

Anik-anik’s growing appeal

THE trend is visible in the Philippines’ own retail releases.

In 2025, Chowking introduced plush charms modeled after its Siomai Chao Fan, Wonton Mami, siopao and Halo-Halo Supreme. Dunkin’ Philippines has offered donut-inspired charms, while Conti’s has turned its Mango Bravo cake into a miniature plush accessory.

These products give customers another way to engage with familiar brands and food items, even outside the restaurant or bakery. But while the releases point to growing interest, they do not establish how much Filipinos collectively spend on bag charms.

International figures suggest the trend has commercial momentum. Wholesale fashion platform JOOR reported that bag-charm sales volume among comparable brands on its platform was 12 times higher in the first half of 2025 than in the same period a year earlier. Units sold increased 17-fold.

Part of the appeal is simple: charms let people make mass-produced belongings feel more personal.

A trinket might signal a favorite character, commemorate a trip or reflect a particular interest. A food-shaped charm can do the same, whether it reminds its owner of home or is simply amusing to look at.

Abi hopes the designs will inspire both delight and recognition.

‘When people wear the charms, I hope their first reaction is, ‘How cute!’ I want them to feel happy and a little giddy, the way I do. Then I hope they see a little of themselves and think, ‘That’s so me!” she said.

The same charm, she added, could mean different things to different people. One person might connect lumpia with family gatherings; another might choose it because the miniature looks appealing.

The price of a personal touch

THE cost of collecting charms varies depending on the material, design and brand.

Gabbie Jewelry’s existing catalog lists individual charms at roughly P135 to more than P400, while its personalized clip-on charms start at P249.

These prices are reference points for its current offerings, not confirmed prices for the Abi Marquez collection, which were not provided in the launch materials.

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The collection also includes a Lumpia Bag Charm offered as an exclusive gift with purchase. Such deals add another incentive to buy, tying an extra collectible to a transaction.

A single charm may be an occasional purchase, but collecting multiple designs can become more expensive over time. Branded collaborations also attach a retail price to objects that, outside the collection, are part of everyday life.

That is not to say the meaning buyers find in them is manufactured. Nostalgia, humor and personal attachment can be genuine.

Still, the bag-charm craze shows how easily those feelings can be folded into a product-and how an ordinary object can gain new value when packaged as something to collect.

Everyday Filipino, made wearable

GABBIE Jewelry has previously drawn on Filipino references for its designs, including the sampaguita, taho and jeepney.

Co-founder Camille Jimenez-Sandico said Abi’s food videos offer a fresh perspective on dishes that people might otherwise take for granted.

‘For a long time, these things felt so ordinary, not something we’d necessarily celebrate,’ Jimenez-Sandico said. ‘It’s exciting to see that changing, and to see more of us recognize just how special Filipino culture is.’

The Abi Marquez Collection by Gabbie Jewelry will be available from October 28 through the brand’s website, Shopee and TikTok Shop, as well as its stores at Alabang Town Center, Glorietta 1 and SM North EDSA.