The Good Life: Editors’ Picks of the Week

In every The Good Life: Editors’ Picks, we round up our editors’ favorites—restaurants, cocktails, experiences, exhibits, and everything in between. Here is our latest list.

A Weekend at Anya

We spent a recent weekend at Anya Resort in Tagaytay, our happy place during the pandemic, when we didn’t dare travel too far away from home lest we risk getting stuck somewhere out there when community quarantines were declared.

A cacao seed my little girl planted in the front garden a few years back is now a leafy tree that towers over us. She enjoyed visiting the sensory garden at the back of the property with native pigs—Bacon and Iberico—billy goats, and adorable little bunnies that hopped about.

Meanwhile, Mom enjoyed breathing in the aroma of fresh garden herbs used at the Anila poolside restaurant, where we enjoyed crisp flatbread pizza and fish and chips; and the fine dining Samira by Chele Gonzalez upstairs, where we had an assortment of tapas; skewers of grilled Iberico pork satay with peanut sauce; and glazed beef cheeks on a bed of risotto.

While Mom had a healing massage at Niyama spa, I learned how to make hand-poured candles with the scent of lavender. And then I headed back to our suite, slid under the covers of the resort’s signature bed, and took a long nap.

One of Anya’s biggest draws is spending time with general manager Mikel Arriet Arruiz, whose attention to detail ensures Anya maintains its high standards as a member of the Small LuxuryLuxuryA lifestyle defined by exceptional quality, craftsmanship, exclusivity, and sophistication, encompassing the finest products, services, and experiences that represent the highest standards of refinement and excellence.Go to Luxury Glossary Hotels of the World™ network. But more than that, Mike’s welcoming warmth and thoughtful gestures (such as the cacao seed planting back then, and the goodbye box of our favorite chocolate crinkles this time) always makes us feel like we’re indeed back home with family and old friends. A quick weekend always feels like a nice long vacation. 

Book a Father’s Day package, or any other weekend, at anyaresorts.com. Photos: Anya Resorts

Dom Pérignon Plénitude 2 2006

At a dinner by Dom Pérignon at The French Bistro in BGC, the house presented its 2006 Plénitude 2 vintageVintageVintage refers to the specific year a wine's grapes were harvested, with exceptional vintages reflecting particularly favorable growing season conditions within a given region and year. Serious collectors track vintageGo to Vintage Glossary—a rare second coming of a Champagne that’s already been allowed to speak once.

I tend to avoid Champagne or sparkling wines. Still wines, to me—and bear in mind, I’m no expert—speak in full sentences. Champagne has often felt like punctuation: bright, charming, and a lot of personality, but less capable of carrying a conversation. However, one sip of the 2006 Plénitude 2 had me reconsidering everything I thought I preferred in wine.

The dinner opened beautifully with a pairing of a 2013 vintage and foie-topped Irish oysters, escargot, and scallops with caviar. That first pour was bright, more fruit-forward. But when the main course of steak—peppery, Mulwarra tenderloin—arrived, Plénitude 2 was the only logical partner. The 2006 vintage, re-released after over 15 years on the lees, was luminous, versus, well, sparkling; of course, there was fruitiness, but it also had a subtle salinity which added an edge, the kind I love in Chablis or that, to me, adds depth to the flavor profile of a cocktail. This was a wine that had tension and an intriguing story to tell. – Kimberly Delgado, Digital Editor

Photo: Dom Pérignon

The Table: Sub-Zero and Wolf x Antonio’s

Last week, I had the pleasure of dining at The Table, a one-of-a-kind pop-up that brings the renowned Tagaytay restaurant Antonio’s to the heart of Makati. Set within the flagship showroom of Sub-Zero and Wolf at The Residences in Greenbelt, this intimate experience is the product of a collaboration between two icons: Chef Tony Boy Escalante and the kitchen appliance brands Sub-Zero and Wolf.

At the center of the showroom is a single communal table for 22, where guests are treated to a multi-course dinner, available with optional wine or whisky pairings. Cocktails are also on offer. The setting has been transformed by Chef Tony Boy himself who brought in furnishings and decorative elements to echo the warm, sophisticated ambiance of Antonio’s in Tagaytay.

The evening’s menu was nothing short of wonderful. My personal favorites were the Tartare of Maya-Maya, delicately balanced and bursting with freshness from the passion fruit and tamarillo,  the Tajima Striploin, tasty and tender, and the Ice Cream Sundae Tray, a playful, nostalgic finale featuring Antonio’s delicious selection of ice creams.

What makes The Table even more meaningful is its commitment to conscious sourcing. The chef’s  menu highlights seasonal ingredients from the Good Food Community, an NGO  and long-time partner of Sub-Zero and Wolf Philippines, that is  dedicated to supporting local farmers and sustainable agriculture. 

Behind every unforgettable meal  is a  great chef and the the tools that help make their culinary artistry possible. As someone who uses both Sub-Zero and Wolf in my own kitchen, I can personally attest to their power and reliability—they are game changers.

This collaboration between Chef Tony Boy and Sub-Zero and Wolf feels natural: two powerhouses at the top of their game coming together to create a culinary experience that’s refined, thoughtful, and memorable. – Alicia Colby-Sy, Lifestyle Editor

Book at seat by calling +63 939 752 3291 or +63 939 916 2169. View the menu: https://cdn.omni.focusglobalinc.com/szwf-antonio/the-table-menu.pdf. Photos: The Table, Sub-Zero and Wolf x Antonio’s

Alo at Greenbelt 5

My guilty pleasure is buying anything related to athleisure or activewear, especially if it’s designed for more than just exercise and training. If I feel like it’s made well, I really don’t mind spending a bit more for it.

Last Thursday, I got to attend the much-awaited opening of Alo in Greenbelt 5. Alo has been one of my favorite activewear brands for the past few years because of the soft fabrics that make any training session feel a bit easier. This time, I decided to get my hands on a navy The Triumph Muscle Tank which I know will be perfect for the gym—or just about anywhere especially with the hot and humid weather out. – Enzo Peralta, writer

Alo is now open in Greenbelt 5. https://www.aloyogaphilippines-ph.com/. Photo: Alo Philippines