Exciting Davao Fashion

From Lumad and Muslim inspired motifs to flowing, romantic formals to deconstructed Barongs and old country fashion, Davao fashion designers show a creativity and craftsmanship that is uniquely “Mindanao.”

Davao fashion icon, Boy Guinoo, toured the world for five years with a folk dance group and still designs costumes for dance troops in the U.S. He blends the intricate detail and colors of T’boli, Bilaan, and Muslim woven fabrics with more conventional materials to create his own exotically ethnic style.
His next project, after a three-month one-man show in the U.S., is to create his interpretation of the indigenous styles of Mindanao’s Bukidnon region.

Silverio Anglacer’s parents were pleased when the young boy would spend hours poring over the encyclopedia. What they didn’t know was that he wasn’t looking at history or chemistry but at the entries for Marilyn Monroe, Elizabeth Taylor and other Hollywood stars. Even at an early age he was fascinated with the elegant clothing of the stars. After a stint as an engineering student and member of the basketball team at Ateneo de Davao University, Silverio turned to his real love - fashion design. His elegant wedding and evening gowns, some taking up to a month to craft, use Mindanao silk, linen, piña, and other fabrics to show the female form to best advantage.

After working for seven years as a fashion designer in the Middle East, Garimon Roferos returned to his native Davao to open his own studio. He considers himself one of the most avant-garde of the Davao designers and likes to design on the “edge”. A master of detail, he combines seemingly incongruous elements into striking attire. But Garimon also has an exceptional talent for creating very “wearable” garments. He draws heavily on Lumad designs but spins them into his own style by adding hand-woven and hand-painted accents, using tradition in a very non-traditional way.

Brothers Popoy and Aztec Barba, with partner Dodgi Batu, have two branches of their popular studio, Patahian. This synergy covers the business aspects with Dodgi handling the finances, Popoy on production, and Aztec on marketing. They have garnered many top honors in design competitions and, with Garimon Roferos, represented the country at the 2002 Concours des Jeunne Createurs de Monde in Paris, France.

Patahian covers the fashion spectrum with Dodgi’s designs tending toward soft, flowing, romantic pieces, Aztec producing elegant designs of comfortable functionality and Popoy on the cutting edge of haute couture.

In addition to high-fashion clothing, Davao also produces designer jewelry, belts, woven bags and other accessories that have found a receptive market in Europe and the United States. Bebot Marifori of Midas Jewelry transforms gold produced in the Tagum region of Davao into stunning yellow and white gold earrings, pendants, bracelets, and rings, that go well with any silhouette and complement any attire.

Davao is bold, brave and pulsating with life. This new breed of Davao designers are a reflection of that energy and are striving – and succeeding -- in transforming the ethnic and local into something contemporary and global.

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Photos by Rhonson Ng

Soaring High!

The big white bird, sensing that I was neither dinner nor danger, hardly glanced in my direction as it winged its way past me at 150 meters in the air and turned toward the beach.

The sight of a human being dangling below a brightly colored parachute being pulled by a speeding boat across Subic Bay was nothing new to this bird. However, for me it was a new and exciting experience –- parasailing!

I had come to Subic Bay with several friends from Manila to enjoy a little swimming, maybe snorkel some and just be a beach bum for the weekend. I wound up with the unforgettable experience of a bird’s eye view of this idyllic bay.

Subic Bay Parasailing, Inc., President Mark Neumann has been running a parasailing company in Hawaii for the past 26 years and opened the Subic Bay branch six years ago. Because of an intensive crew-training program and well-maintained equipment both operations have perfect safety records – very reassuring for me, a first-time parasailor.

“Our 29-foot boat is specially designed for parasailing. Attached to the boat is a 400-meter, double-braided rope. The parachute is hooked to the rider’s harness, and a motorized winch reels them in and out, much like a fishing line,” explains Neumann. But the parasailor needn’t think about such technical aspects of parasailing. For them, it’s safe, easy -- and fun.

Michelle Ballazo, a third year economics student from Quezon City, was the first of our group to go up. She put on her life vest and the crew attached the parachute. The boat started and a smiling Michelle was soon dangling several feet in the air. Then the real fun began as the boat picked up speed.
“I went higher and higher,” says Michelle, “I was like a human kite, it was great!”

Michelle remained aloft for about 10 minutes until the crew reeled the line back in and she landed gently on a special platform on the boat’s deck. The time in between, she told us, was spent peacefully floating, enjoying the spectacular view.

“Riders may soar up to 150 meters high, depending on the wind conditions. There is no free fall and you don’t even get wet,” says Boat Captain Decson Evangelista, who has worked for Subic Bay Parasailing for three years, “unless you ask for the Wet and Wild Ride!”

The Wet and Wild Ride was just right for the most adventurous member of our small group, Jim Osterheld, a financial advisor from Makati. Jim strapped in and went up into the air just like Michelle but when he had ascended to about 20 meters, Decson slowed the boat and, as we wildly cheered, Jim plunged gently into the water up to his waist. Decson then quickly pushed the throttle forward, the boat sped up, and Jim was pulled up and out of the water to shoot skyward. Then it was back down and into the water again. It was a lot like dipping a teabag!

“I’ve always wanted to sky dive, but I think the Wet and Wild Ride is more fun. Plus the cost is very reasonable, about P1,000,” said Jim.

Jim wanted to go up again right then but we were all anxious for our turns. One by one the members of our little group sailed across the sky over Subic Bay. My turn came and I eagerly donned the gear and started my ascent, reaching over 100 meters altitude in what seemed seconds.

As I floated silently through the sky, the colorful parachute billowing above me, I could see for miles past the lush mountains that encircle the bay. In the distance, feathery clouds seemed airbrushed on a canvas of brilliant blue. Below me jet skis and speedboats left long, soft white trails across the dark blue-green of the bay. I felt exhilarated but serene at the same time!

The boat made a wide arcing turn and now I had a vista of the mouth of the bay, punctuated by Grande Island, and the South China Sea which lies beyond. Down to my left I could see the intricate network of isolated coves, golden beaches, and secluded mangroves that make up Subic Bay.

All too soon I could feel the crew reeling me back to the boat. On the way down I spotted the silvery ballet of a school of jackfish running just below the water’s surface. As I landed lightly on the boat’s deck, I knew why Jim was so enthusiastic about going up again.

Jim did get his second Wet and Wild Ride of the day, and descended just as the sun started to disappear behind the mountains. It was time for the boat to return to shore. We made our way into the nearby Gerry’s Grill and over coffee and snacks, laughed and chattered on about this wonderful day -- full of fun, excitement, and camaraderie.

On your next visit, be sure to take time to experience Subic Bay from new heights and see the world from a new perspective – that of a teabag’s!

A Taste of Europe in Davao

Nestled in Davao’s Rizal Promenade is the newly opened Bistro Europa De Mundo. This cozy little restaurant offers fresh ingredients, finely prepared traditional Spanish and European dishes, a well-rounded wine list and warm, gracious hosts to make it the perfect neighborhood restaurant.

Softly playing jazz music and the low murmur of conversation pleasantly blend to set the mood for an enjoyable meal. The list of appetizers is extensive with Baked Clams, Croquettes de Pollo and Salmon Rillettes (pate of salmon served with French bread, Php 110.) Salads, served with fresh hearts of romaine, are tossed at your table with your choice of dressings, including savory Lemon Balsamic vinaigrette.

Entrees like Paella Negro (a unique mix of pork, chicken, Spanish chorizo, squid, and shrimp cooked with rice with squid ink, Php 410) and Lengua Estofada (ox tongue with red wine and rich mushroom gravy, Php 220) are served piping hot and nicely seasoned.

The consistently fine meals and relaxing atmosphere at Bistro Europa make it a must-visit while in Davao.

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Photo by Rhonson Ng