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Celebrating Prescy and Malou


Businesswomen and Rotarians Prescy Yulo and Malou Martinez had a well-attended joint birthday celebration in August at the Top of the Alpha in Alphaland, Makati City.

Celebrating with them were their husbands Ronald Yulo and Atty. Willie Martinez along with the friends from their diverse groups like Rotary and Lions where they are both active. Some members of Club Bulakeño headed by co-founder Lydia Reyes and president Virma Vergel de Dios; the Best Dressed Women of the Philippines headed by Consul Helen Ong; The Society for Cultural Enrichment Inc.; Friends for Cultural Concerns of the Philippines headed by Nonie Basilio and FAABVLOUS by Rupert and Tina Jacinto attended and almost all of the friends stayed until the wee hours.

Both indeed are well-loved by their peers, colleagues and friends as can be attested by the number of people who came to celebrate with them. Everybody enjoyed the good food, camaraderie and party mood.

The celebrants were very thankful for the life added to each of them and the many things they are enjoying, especially the love and support from friends, family, and of course the different groups they belong to and which they actively support.

Aside from being elegant dressers and philanthropists, Prescy and Malou are well-known for their active participation and support in both fashion and charity organizations. Indeed a life well endowed!



An excellent culinary showcase by Michelin star Japanese chefs was done through a special degustation dinner — or the careful and appreciative tasting of food — accentuated with European flavors was arranged by SM Supermalls COO Steven Tan for an exclusive circle of friends.

Dubbed “Four Hands Colla­boration,” it was a magnificent reunion of two talented chefs who brought the sophistication of a French-Japanese nine-course feast.

Chef Yoshiaki Ito of L’Archeste in Paris, France cooked the delectable selection of culinary masterpieces, alongside Hiroyuki Meno of Epilogue at S’Maison utilizing the Japanese art of perfection or kodawari.

Ito spent 18 years working with the Hiramatsu Group in its various Michelin star restaurants in France. He served as the executive chef for 10 years at the Hiramatsu in Paris. He rose to fame after earning a Michelin star in a record of five months for L’Archeste, which opened in September 2016.

Meno also honed his craft working in various Michelin-star restaurants. He was the executive chef of Brasserie Paul Bocuse and Maison Paul Bocuse, both in Tokyo. The dinner at Epilogue at S’Maison was also graced by Epilogue president Alyanna Uy, as well as editors and columnists of leading publications.

Guests feasted on St. Jacques, beignet, pissaradiere, gazpacho, yellowtail and crab, giant grouper, foie gras, wagyu tenderloin and vache­rin. These dishes were crafted with some locally sourced ingredients.

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Today’s Front Page December 13, 2019

Today’s Front Page December 13, 2019