Marc Aran Reyes’ World in Four Corners
THE PEPPER MILL - Pepper Teehankee (The Philippine Star) - September 30, 2016 - 12:00am

Artist Marc Aran Reyes recently staged his second exhibit titled My World in Four Corners at Art Underground in Mandaluyong City.

Reyes’ idea for his exhibit started with his fascination with simple objects, mostly common things that he found mundane — a rock, a pot or a block of wood.

He found it interesting how these objects could speak about life. Another challenge for Reyes was to connect these found objects to issues pertaining humanity, nature, time and desires.

His paintings, plus a few installations and sketches (which were mostly studies for his large canvasses), were all sold out.

During the exhibit, guests enjoyed tacos, burritos and fish balls prepared by Art Underground.

We can’t wait for the next exhibit of this young and very talented artist.

(Art Underground is located at 814 Balagtas St., Barangay Addition Hills, Mandaluyong City.  For inquiries, call 0917-8172902. Visit www.aumanila.com.)

Delightful dishes at Donosti

Donosti has always been my favorite Basque restaurant in Manila. Its name was inspired by Donostia, the Basque name for San Sebastian, a coastal city in the Basque Autonomous Community in Spain. This city is famous for its cuisine. I have never been to San Sebastian so I frequent Donosti in Bonifacio Global City to get my fix.

I recently went to Donosti upon the invitation of chef and owner Tippi Tambunting to try the restaurant’s new offerings.

Several appetizers were served including the melt-in-your-mouth Jamon Iberico Bellota, the real deal because it came from the black pig fed only with acorns. The ham actually was from Donosti’s sister restaurant Txanton on Pasong Tamo Extension in Makati City.

I had two favorites that night.  One was the Chanquetes Estrellados y Jamon, basically fried tiny silverfish topped with fried egg and ham. I am used to this dish with potatoes instead of the fish. So those who avoid carbohydrates, this dish is for you! The restaurant also has this version with squid instead of the silverfish.

My other favorite was truly special — the Merluza a la Pilpil. This was the prized jaw of hake cooked in an emulsified sauce. The sauce, which originated from the Basque country, was made from olive oil (in which the fish was cooked), garlic and very small hot peppers called guindillas. Just a tip: order this dish in advance and reserve this prized part of the merluza or hake.

Everything served on our table was splendid but these two dishes are certainly enough reasons to go to Donosti. I will be back very soon for these dishes and try out more from the restaurant’s new menu. 

Check out Donosti’s regular specials written on its black board, you won’t be disappointed!

(Donosti is located at the G/F NAC Building, 32nd St, Bonifacio Global City. For reservations, call 856-0206 or 0917-8492205. For more information, visit www.donosti.com.ph.)

(Follow me on Instagram @pepperteehankee.)

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