Sunday, November 17, 2013

A Blooming in the Dark






When Ang Pagdadalaga ni Maximo Oliveros (The Blossoming of Maximo Oliveros) was shown in 2005, debuting at the first Cinemalaya Philippine Independent Film Festival, it was groundbreaking. It was the first film to delve into the life of a preteen gay boy as he comes of age in the slums of Manila, deftly and sensitively capturing a uniquely gay experience as well as plumbing universally human emotions.
Although the directing was a tad stilted and “crude,” I remember being amazed by the film, one of the saddest and most beautiful coming-of-age stories I have ever seen with the brilliance of the screenplay, wrought by Michiko Yamamoto, who also wrote Magnifico (2003) and Zombadings 1: Patayin sa Shokot si Remington (2011), shining through.
The digital movie, the feature film debut of director Auraeus Solito produced by ufo Pictures, also caught the attention of critics and film buffs that it was chosen as the Philippines’ official entry to the foreign-language film category of the 2007 Academy Awards, and the most outstanding film of the year at the 2006 Gawad Urian, the country’s most respected award for movies. It also reaped honors at several international film festivals including the Best Film at the 2005 Asian Festival of First Films; the Best Picture at the 2005 Toronto Imagine Native Film Festival; the Golden Zenith Award for Best Picture at the 2005 Montreal World Film Festival; the Teddy Award and Glass Bear Special Mention at the 2006 Berlin International Film Festival; and the Independent Spirit Award from the 2007 IFC Spirit Awards. It charmed audiences that it quickly became a gay classic movie.

The Santo Nino procession scene
The Santo Nino procession scene
The Santo Nino procession scene
The Santo Nino procession scene
Neighborhood men dancing
Scene of policemen and prisoners bathing
Scene of policemen and prisoners bathing
Scene of policemen and prisoners bathing
Community protests eviction notices
One the last scenes: Maxie goes to school, notices and then ignores Victor.
The Santo Nino procession
  Now, the story of Maximo Oliveros, nicknamed Maxie, continues to charm and evolve with a new stage musical adaptation, Maxie the Musicale: Ang Pagdadalaga ni Maximo Oliveros, which started showing on November 9, 2013, and runs for only 18 performances until December 8 at the Philippine Educational Theater Association (PETA) Theater Center in New Manila, Quezon City.
The musical is being produced by a relatively new company, the Bit by Bit Co., in cooperation with the PETA Theater Center and the Cultural Center of the Philippines (CCP). Founded in 2006, Bit by Bit Company describes itself as a leisure, wellness and entertainment company, but its heads were smitten by theater that they are now into producing and promoting plays.
Darwin Mariano, a lawyer and the play’s executive producer, recalled being inspired going into theater upon watching a staging of Francisco Balagtas’s lesser known but scintillating work, the komedya Orosman at Zafira, by the Dulaang UP (University of the Philippines). Orosman was staged in 2008 for UP’s Komedya Festival and was restaged in 2010. Bit by Bit reproduced it in 2011 at the SM Mall of Asia in Pasay City, and it was during this time the idea for Maxie the Musicale was born.
“After watching one of the performances, we asked our friend and one of the original filmmakers, Jade Castro, if we could adopt his film Endo for the stage. Jade suggested that the better project would be to turn Ang Pagdadalaga ni Maximo Oliveros into a musical,” Mariano wrote in the playbill and would recount in several events promoting the play.
Castro said when they were making the movie it crossed their minds that Maximo will lend itself well to a musical.
Mariano considered this as go signal and, with Carlo Miguel Francia as associate producer, whole-heartedly plunged into the project, even mortgaging their own house just to make it happen, he said. He got Dexter Santos to direct it. A Theater Arts graduate and a professor at UP, Santos was the director of the UP Orosman and other plays of Dulaang UP and other companies such as the New Voice Company, Repertory Philippines and Tanghalang Ateneo. Also a choreographer, he did the dance steps for Maxie the Musical.
For the adaptation of the movie and the writing of the book and lyrics, the filmmakers suggested multiple Palanca-award winner, lawyer, poet and playwright Nicolas Pichay, who had a slew of notable works for the stage, including the prize-winning The Slanting Dance of the Buliklik Hawks, a stage adaptation of the Ifugao hudhud chants, and Almanac for a Revolution. The production would describe the adaptation as “based on Michiko Yamamoto’s screenplay…later made into a film directed by Auraeus Solito.”
“It’s like the movie but it’s not the movie,” Pichay would enigmatically say.
He explained that all the elements people love about the film are present but with the interpretations of and insights from the new set of artists involved in the musical. The initial drafts of the adaptation proved to be unwieldy and he constantly revised it, taking heed from the comments and suggestions of others in the production. The final version is the tenth revision, Pichay revealed.
Wala kaming ambisyong tapatan (We never dreamed of replicating) what Maxie did for and means to many people,” Mariano said. The musical adaptation is more of a celebration of the film, he added.
Finding other artists to tap for the other aspects of the production became daunting, especially in the crafting of the music.
“We didn’t want Maxie to sound like anything the audiences have heard before. It had to sound innocent, angry and hopeful all at the same time, while not deviating from what Sampaloc sounded like. After putting together a much longer list, we chose William, JJ and Janine, knowing each would bring their distinct musical identities and influences into the project. We knew they were talented, but we were not prepared for music this amazing and this unforgettable,” Mariano related.
William Elvin Manzano has been working in theater but started writing music in 2011. He has a band called Happy Days Ahead that has produced two independent albums. Hailing from Baguio City, JJ Pimpinio had a business degree but has been into theater and music. On the other hand, Janine Santos is a classical opera singer and has been working in theater as musical director, vocal coach and composer.
The composers created songs in different musical styles, which become evident when differentiating characters. They said they got inspiration from the sounds being played and heard in Sampaloc, the district in Manila in which the story is set. So there is the Manila sound or disco-inspired 1970s music, rock, pop and rhythm and blues. OPM (original Pilipino music) is the primary influence.
In early 2013, the company began a series of auditions, especially for the roles of the two main characters, the twelve-year-old, effeminate Maximo, and the handsome and young police rookie Victor, the object of Maximo’s love. By April, they had found someone to play the role of Maxie, fourteen-year-old Jayvhot Galang from Santa Ana, Manila. Galang has been doing the rounds of amateur singing contests and television searches with a predilection for belting songs like the late singer Whitney Houston. When the producers saw an online clip of him singing, they sought him out and invited him to audition. Without any previous theater experience, Galang was enrolled in the PETA summer acting workshop. In the last five months, he also took up aerobics exercises, dance classes and voice lessons under Santos while attending regular classes in high school.

Fourteen-year-old Jayvhot Galang plays Maxie
 



 
Maxie sings of torment while Victor takes in a prostitute
 


Maxie with father and two brothers, petty criminals who love and protests him, a subversion of reality and perception
 






Maxie and his posse.

Around May, the role of Victor was given to Jojo Riguerra, architect who turned stage actor, singer and model.
On August 23, Bit by Bit gave a foretaste to a small group of people through “Patikim ng Shlight: Maxie the Musicale Kick-Off” at the Tanghalang Huseng Batute of the CCP, with Kristine Joan Villanueva, Janine Santos, JC Santos, Pimpinio, Jules dela Paz, Neil Tolentino, Via Antonio and Manzano rendering select songs for thirty minutes. Already, many people were hailing Maxie the Musicale to be the theater event of the year.
By that time, the cast and crew was almost complete. The actors included Roeder Camañag and Nazer Salcedo (Paco), Al Gatmaitan and OJ Mariano (Boy), Jay Gonzaga (Bogs), Aaron Ching (Nar), Teetin Villanueva (Monique), Nomer Limatog Jr. (Leslie), Greg de Leon (Chief Dominguez), Eo de Guzman and Merdin Mojica (Peter), with an ensemble composed of Ruth Alferez, John Paul Basco, Jules de la Paz, Irene Delarmente, Elliot Eustacio, Karyl Anne Factora, Jim Andrew Ferrer, Francelle Fetalvero, Al Bernard Garcia, Jeffrey Hernandez, Ronah Rostata and Christian Velarde.
On the other hand, the artistic crew included Gino Gonzales (production designer), John Batalla (lights designer), Ohm David (technical director), Emman Feliciano (assistant director), Stephen Viñas (associate choreographer) and Arkel Mendoza (additional music). The band is composed of William Elvin Manzano and Rigil Borromeo (guitar), Van Quiaong and Bryan Sapigao (piano), Jonah Ruiz (drums), Jon Abella (acoustic guitar) and Charlene Allen Mamaid (bass), with Santos as musical director.
Patikim ng Shlight” fulfils its promise with an exuberant flowering. Maxie the Musicale remains faithful to the screenplay but with flourishes of its own, most of them created to the exigencies of musical theater. These are difficult, if at all, to do in film without undermining its seriousness and sincerity, but the story has a poignancy that is almost innate and hard to dilute. The musical opens with an extravaganza, introducing and attempting to recreate a Sampaloc slum community. From the writer, director to the composers, there is an expressed desire to define Sampaloc and bring it to life onstage with its squalor, contradictions, grime and redeeming aspects, a thing hard to do in theater with its limitations that can render location non-specific and illusory, the apparent artifice and with the creators’ own romanticizations of poverty. 



Jojo Riguerra plays handsome cop Victor
Victor confronts two thuds who molested Maxie

Gonzales’s set design is an assemblage of corrugated iron sheets, plywood and rough shafts of wood, carefully arranged to seem disorderly. The rafter is strewn with laundry.
The opening number sees the community in Sampaloc waking up to a new day, revealing its denizens of different types and singing, “Kumunoy ang takbo/ng buhay sa paligid/Ang lahat ng ganda/kinakain ng limahid/Ang buhay dito, iba’t iba ang hugis/Bahaghari ang kulay ng saya/at pantutugis.” Maxie is also introduced, girlish and well-accepted by the community, which says, “Ngunit may isang beki/na sa ami’y kering-keri/mabait at super lovely/mahinhin at very friendly/maalaga parang mommy.” He is with his barkada composed of two other gay kids, Nar and Leslie, and a fag hag, Monique. His friends have more scenes in the play than in the movie, accompanying Maxie almost throughout the journey.
Also introduced is Maxie’s family, his father Paco and two brothers Boy and Bogs, who are involved in stealing and selling cell phones and operating an illegal jueteng gambling venture. Despite being thugs, they are protective of and loving to Maxie, who serves as mother, cooking dishes and doing the laundry. This is one endearing and inspiring aspect of the story, a sharp subversion of the reality of gay kids being bullied and rejected by their own families.
One night, two men attempt to molest Maxie but is saved by the new cop Victor, caring, honest and upstanding, unlike anyone the community has ever encountered. He resists being bribed even by Maxie’s father, who predicts he will eventually succumb to corruption. Maxie soon develops a powerful crush on the good-looking Victor. They develop an extraordinary and sweet friendship, but conflicts begin to arise that see Maxie being torn between his love for the police officer dedicated to his duty and his loyalty to his family of petty criminals. Conflicts escalate when Boy stabs a girl to death when a robbery goes awry and Victor is bent on finding the offender. At its height, Victor is forced to kill Paco in a confrontation. Their situation is evocative of Romeo and Juliet but not quite Romeo-and-Juliet. I believe Maxie’s story is more complex and nuanced.
The stirring and painful moments are interspersed with exhilarating and uproarious musical numbers. There is a procession in honor of the Santo Niño, with Santo Niño images dressed in different costumes, including an astronaut’s, indicating its similarities to drag shows. Policemen and prisoners have a number during a shower scene, more risible than titillating. There is an amusing segment showing the showy embodiments of Maxie’s fantasies involving him and Victor, such as Victor slaying monsters to save little princess Maxie. But the most rollicking and popular is the beaucon (beauty contest). What starts as a child’s play in the movie transmogrifies into a full-blown spectacle, with Nar, Leslie, Monique and Maxie trying to outdo one another in the talent portion. The musical can actually do without them but they are much fun and they add to the campiness integral to Filipino gay culture, which the main character is part of and the musical wants to depict.
These entertaining segments are counterbalanced by the injection of social commentary such as the scene of demolition of shanties and the people’s defiance.


Victor carries Maxie home after saving him from two bullies





Maxie fantasizes about the brave Victor saving him, the princess in distress, from monsters.
 


Maxie and Victor eat out at a food vendor's ambulant stall







Maxie comforts Victor after being mugged by his two brothers.



Maxie meets Victor for the first time.
 But at the heart of all these is Maxie and Victor. Galang portrays Maxie with considerable competence, although the voice can falter at heart-rending moments and his natural “playfulness” sometimes threatens to dissipate the character Maxie’s innocence and lovable naivety, which is the strength of Nathan Lopez’s portrayal in the film. Riguerra is more rugged in looks than the original Victor, the boyish and disarming JR Valentin. But both have their own ways of weakening the knees, taking the breath and touching the heart in the most nonchalant ways.
Their story is a flower, impossibly beautiful and impossibly evanescent, always threatened from the outside and from within.
Ang Pagdadalaga ni Maximo Oliveros is in the heart of the gays of this generation and will be in the hearts of generations to come. It is extends beyond this time and reaches out any gender group, because it is great, it is art, a beautiful blossoming in the dark of the theater and in the dark of the world.

Maxie the Musicale: Ang Pagdadalaga ni Maximo Oliveros runs from November 9 to December 8, with shows on Fridays, Saturdays and Sundays at 8 P.M. and matinee shows on Saturdays and Sundays at 3 P.M. All performances are at the PETA Theater Center, 5 Eymard Drive, New Manila, Quezon City. For show information, call 0917-8427346 or email maximooliverosmusical@yahoo.com. Follow Maxie on Twitter (@MaxieTheMusicale) or visit www.facebook.com/MaxieTheMusicale on Facebook. Tickets are available at all TicketWorld (891-9999) and SM Tickets (470-2222) outlets.




Monday, November 11, 2013

A Foretaste of the South


South Park District is  Avida’s first master-planned, mixed-use development that will include residential condos, office buildings, a mall and a central park

It is often windy in this part of Alabang, Muntinlupa, south of Metro Manila, near the Laguna Lake. The air that day carried whiffs of the aroma of food, mingling with fumes from the traffic along the National Road. In an empty lot with a cluster of white tents, the stall of Chef Bab’s Sisig offered pork sisig and dinakdakan; King’s Shawarma roasted the Middle Eastern favorite; Giga Bite grilled kebabs, hotdogs, isaw and barbecues; Schmidt’s International Gourmet Hotdogs made its bestselling Coney Island Chilli Dog and other hotdog sandwiches; Bagnet ni Chef Kenneth served up the popular Ilocano fare; Chicago Pizza displayed its pizzas and pasta dishes; and French Toasters made Bad Monkey, banana slices, bacon and peanut butter between slices of brioche, and other French toast varieties.
A chunk of Mercato Centrale had come to the southern part of Metro Manila. Inspired by the markets in Florence and the Borough Market in London, Mercato Centrale first became popular at the Bonifacio Global City. The venture, housed in a white tent, gave city dwellers a unique range of food items and artisanal products by budding entrepreneurs during weekends. Avida, a subsidiary of Ayala Land that specializes in mid-price condominiums and other realty developments, brought the concept to its newest project, the Avida South Park District.
Weekend food markets really started here in the south, said Avida marketing manager Joyce de Guzman, before becoming popular in Makati City and other parts of Metro Manila. So, it was just sort of bringing them back. 
This was done to afford the public a glimpse of what it will be like once Avida’s South Park District will be completed. There will be more food markets, bazaar, concerts and even a staging of a ballet, Rock Supremo, by Ballet Philippines as the development takes shape, underscoring Avida’s “live-work-play” environment and philosophy in creating communities.
Raquel Cruz, project development manager of Avida South Park District, said that the 6.6-hectare South Park District is a first for Avida, being a master-planned, mixed-use development that will include residential condos, office buildings, a mall and parks.
A complementary addition to Ayala Land, Inc.’s roster of developments in the area, such as Ayala Alabang Village, Madrigal Business Park, Alabang Town Center, Ayala Southvale and Avida Towers Alabang, South Park District will rise on the former site of a Nestle coffee plant along the National Road in Alabang and will be constructed in several phases over a period of 10 years, costing P12 billion.
The maiden residential condo project, the two-tower Avida Towers Altura, launched its first tower on December 2012, with 433 units of studio, one-bedroom and two-bedroom types, ranging from P1.8 to P6 million each. Both towers will have a total of 1,054. Six more residential towers are in the planning.
To be managed by Ayala Malls, the regional mall will eat up two hectares of the property and is expected to be open in the fourth quarter of 2015. It will house about 400 local and international shops and other commercial establishments. An office building will house business process outsourcing (BPO) companies, projected to generate 16,000 jobs. A hotel is also on the drawing board.
These developments will surround a central park of about 8,000 square meters, where people can converge and enjoy the greenery. Overall, the different elements of the Avida South Park District will work together to ensure an environment that fosters well-being, good food and good life.

South Park District’s central park is about 8,000 square meters
To be managed by Ayala Malls, the regional mall will house about 400 local and international shops and other commercial establishments.
The Avida Altura towers
The business offices

Monday, October 21, 2013

Going Gaga Over Garlic

Mad for Garlic Philippines restaurant at W Global Center, Bonifacio High Street, Bonifacio Global City, Taguig City
Two things intrigue one about Mad for Garlic — an Italian bistro that originated from South Korea, and the joyous and generous use of garlic, a most beloved spice.
“Mad for Garlic is a wine and garlic restaurant that showcases garlic-themed dishes using different varieties of garlic and cuts. We are unique for offering Italian cuisine with a twist of Asian flavors,” described Archie Rodriguez, president and chief executive officer of Global Restaurant Concepts, which brought the Korean bistro to the Philippines and which is responsible for getting Philippine franchises of  California Pizza Kitchen, PF Chang’s, Morelli’s Gelato, IHOP and Gyu-Kaku.
“We discovered this in Singapore and Korea,” he related. “I tried it first in Singapore, and I went to Korea to try it again…I was really impressed by the food. The food is different from what you’ll find anywhere else…The food is so flavorful.”
They decided to buy a franchise, but managed to work out a joint venture instead.
Rodriguez further introduced the restaurant: “Our Korean partner, Caroline Nam, simply loved Italian food. She realized that people in Korea really loved garlic as well, which is a main ingredient in Italian cuisine. So with that in mind, she and her team created this wonderful concept of Mad for Garlic about 13 years ago. There are now 22 locations across Korea, Jakarta and Singapore, and this is their first venture into the Philippines. One will find that Italian dishes served here at Mad for Garlic not only stand out because of garlic, but because they are uniquely flavored.”
The restaurant is very popular in Korea, he related, and there are branches near each other but there still be queues. With the Koreans coming and living in the Philippines, Rodriguez thought they will be a “natural market” for them. But he also thought the Filipinos will find the food interesting because we like garlic and we like things sweet and spicy but not too spicy.
Korea and Italy are two countries with famous and distinctive cuisines. Italian is one of the most beloved cuisines in the world, and it is one of the most frequented deconstructed, reinvented and customized according to tastes. On the other hand, Korean is unique, even among Asian cuisines — spicy, fresh, tantalizing. Kimchi is the iconic side dish. While Mad for Garlic does not attempt at fusing these two, the cooking of Italian dishes with Korean sensibilities created a new family of flavors — not totally Italian and not quite Korean or Asian.




 

 

The all Filipino staff was trained in Korea to serve dishes that is close to the original as possible.
Start with Dracula Killer (P195), a wonderful appetizer of soft garlic bread served with garlic cooked in olive oil and anchovies. The large pieces of garlic are baked to perfection, flavored by the briny anchovies, heaven for garlic lovers like me. Scoop the remaining olive with the bread.
A healthier appetizer option (although garlic itself is said to be medicinal and have health benefits) is the anchovy garlic cream fondue (P365), creamy anchovy garlic fondue served with broccoli, cauliflower, tomato, oven-baked whole garlic and croutons.
Many of the ingredients are imported, but when available they are sourced locally event the most important ingredients of all.
“There are about a thousand varieties of garlic and several of them are cultivated uniquely in Korea. The country, in fact, is considered one of the world’s premium producers of quality garlic,” Rodriguez told us. “Here at Mad for Garlic, we use our local garlic varieties. Some we bought from China.” 
The Zuppa di Pesce (P655) reminded me more of Korean dishes, especially the hot and spicy soups. The Zuppa is a delightfully spicy soup with various kinds of seafood, served with garlic bread sticks. The bowl was brimming with the bounty of the sea — mussels in their shells, rings of squid, shrimps, morsels of fish, etc. The broth is delectably thick with tomato sauce, nicely punctuated by spice. But for Rodriguez, the Zuppa di Pesce, which is one of his favorites, reminded him of the Spanish sopa de mariscos, but it has lot more flavor to it and it is spicier.
Dracula Killer, soft garlic bread served with garlic cooked in olive oil and anchovies
Zuppa di Pesce, a spicy seafood soup
Tutto mushroom salad with three kinds of mushroom in teriyaki sauce with grilled red pepper, asparagus and arugula


Dancing Salsa Rice with steak

For a less spicy soup, try the Soute di Cozze (P435), fresh mussels with homemade tomato sauce, or the White Mussel (P265), mussel in garlic cream and béchamel sauces.
As counterbalance, the Tutto Mushroom Salad (P665) was subtle and earthy with its three kinds of mushroom in teriyaki sauce with grilled red pepper, asparagus and arugula. Other salads in the menu include the fresh spinach salad (P295), spinach, fried garlic and bacon slices with balsamic dressing; the traditional Caesar’s salad (P275); Caprese salad (P695), fresh tomato and buffalo mozzarella cheese with basil dressing; and insalata di mare (P595), vegetables with seafood.
Their pizza varieties are very interesting — mixed cheese pizza (P425) with four kinds of cheese; margherita pizza (P475) with tomato sauce, cherry tomatoes and mozzarella; old ham and sausage pizza (P495), a creamy pizza with sausage, ham, bacon and black pepper in a special sauce; spicy meat dipping pizza (P625) topped with greens in béchamel sauce and served with spicy meat sauce; garlic and sweet potato pizza (P495) topped with arugula and mozzarella and Grana Padano cheeses and drizzled with honey mustard sauce; picante salchichon pizza (P695); and calzone pizza (P595) with garlic cream sauce. 
The gorgonzola pizza (P475), which has gorgonzola cheese served with honey, proved to be surprising interplay of flavors. I’ve never tasted pizza this sweet, except for dessert pizzas, and it worked. Take a slice and dipped it in honey! But the Garlic Snowing Pizza (P545) remained to be the star among the pizzas. It has Mad for Garlic special sauce topped with shrimp, pineapple, and fried sliced garlic.
“Garlic Snowing Pizza is number one,” said Rodriguez about the bestsellers, “and has become a huge favorite in all our locations. It’s a mildly sweet garlic thin crust Mad for Garlic pizza topped with shrimp and diced pineapples. Gorgonzola Pizza, topped with Italian Gorgonzola cheese and served with honey dipping sauce, is the second most popular dish we have.” 
He added: “For pasta, it’s the Garlicpeno Pasta (P245). It’s a Mad for Garlic special pasta served full of garlic and Mexican peppers. The Creamy Taraco Pasta (P445) is also a bestseller, made of fusion style cream sauce pasta with pollack roe.”
But he thinks the crab and lobster pasta (P475) is well suited to the Filipino palate. It is a very likable pasta with garlic cream sauce, crab and lobster meat, a safe choice if finicky about spice. But Mad for Garlic offers plenty of pasta choices, both traditional and inventive — Arrabiata (P295) with three kinds of chillies, bacon slices and homemade tomato sauce; shrimp and garlic sprout (P425); triple garlic (P595) with mussel, shrimp, cuttlefish and garlic sprout; creamy chicken popcorn (P395) with soy sauce cream and chicken; Shanghai Bomb (P495) with fried noodles and seafood sautéed in chilli oil; zuppa di mare (P495) with various kinds of seafood; pescatore (P695) with seafood and homemade tomato sauce; Red Devil (P595), which is real spicy; and gorgonzola cream (P750) with scallops and mashed potato.
Being Asian, there is a separate section for rice, which includes risotto. Predicted to be a hit is the Dancing Salsa Rice with Steak (P295), more Korean inspired. This garlic rice dish with wine marinated beef, topped with fresh bean sprouts and fried egg, along with diced tomatoes and jalapeño, is served on a hot plate, which is mixed teppanyaki-style by diners.

 Crab and lobster pasta

Garlic Snowing Pizza with Mad for Garlic special sauce topped with shrimp, pineapple, and fried sliced garlic


Gorgonzola Pizza
Garlic Sprinkle Gelato
Just as tasty are the other offerings including Garlicky Rice (P345), fried rice with octopus and squid; Galicholic Rice (P325), fried rice with shrimp and vegetables; garlic sizzling rice (P425) with bacon and flying fish roe; grilled chicken and mushroom risotto (P395) with spinach and three different mushrooms; seafood cream risotto (P775); seafood rice (P695); and jalapeño garlic rice with steak (P995).
For meat lovers, Mad for Garlic has a few steak dishes. “The steaks are sweet and spicy also, just like bulgogi,” Rodriguez described.
To go with the food, the restaurant offers fruit shakes, beers, coffee, soda and tea. Unique are their “signature ades” such as Lemon_Ade and Orange_Ade, but try the original Wine_Ade (P170), a mix of red wine and soda, and Yuja_Ade (P110), made from traditional Korean herb tea of yuja fruit preserved in honey. Being a bistro, it has an extensive selection of wines, which embellish their walls.
“In general, we would recommend dry, sweet wine for our spicy and garlicky menu. Our white wine selections would also go very well with the cheese platter,” Rodriguez suggested.
Desserts are not big in Mad for Garlic, and one unique concoction proved to be challenging to the taste — the Garlic Sprinkle Gelato (P175), a garlic ice cream served with garlic cookie. This one left a weird garlicky taste in the mouth.
While garlic is universally enjoyed, many are not fond of its smell.
“We’ve found that many of our guests don’t think our dishes smell strongly of garlic, perhaps since we use different cuts and varieties,” said Rodriquez. “Mad for Garlic is actually a great place to take your date, as so many of our guests do in Korea.”       
“It has a great ambiance to enjoy a meal with a special friend, or maybe talk business or even to celebrate a special occasion with family and friends,” he added.
While they enjoy experimenting and coming up with original dishes for their other franchises, especially for California Pizza Kitchen, Rodriguez said they would not yet do so for Mad for Garlic.
“We would like to focus on the original Mad for Garlic menu for now.  We’re excited to be offering a menu that is already being enjoyed across Asia, and we’re confident it will be accepted and enjoyed here, too.”
He mentioned that his team spent four months in Korea for training. He wanted the Philippine restaurant to be as close to the Korean originals as possible down to the look. He also said they are now planning to add to the first branch at W Global Center at the Bonifacio High Street in Bonifacio Global City, Taguig City. “We hope to open two to three more stores this year, possibly in prime locations in Makati and the Ortigas area. Some of our options are Greenbelt, Shangri-La Plaza mall or Power Plant Mall.”

Mad for Garlic is open from 11 a.m. to 11 p.m. from Monday to Thursday and Sunday, and 11 a.m. to 12 a.m. from Friday to Saturday.