My favorite hotel, out there by the sea, has been abuzz with activities these days, from one that pleases the eyes to one that pleases the stomach.
The brilliance and superb craftsmanship of young Filipino artist Stanley Ruiz was showcased at the hotel’s Gallery C, for the tenth edition of its “Art and Wine Exhibit.”
Entitled “Fragments,” the pieces on display immortalized the artist’s 20-year career, putting emphasis on form development and deconstruction of objects.
Ruiz’s masterpieces have been displayed in various local and international trade shows, art fairs, galleries, museums, and universities, and are in the treasured collections of private and public institutions, including Conrad Manila.
One such masterpiece is, “Fragments,” after which the exhibit was named, a sculptural installation composed of six panels and is used at the hotel’s all-day dining restaurant, Brasserie on 3.
Each panel is made of geometrically cut layers of wood based on deconstructed and rearranged patterns of indigenous textiles. It certainly is a unique piece of art. Small wonder why it continues to draw raves from hotel guests and local patrons.
Based on the pieces on display, I can tell that Ruiz is proficient with the use of a wide variety of materials—wood, ceramics, glass, paper, rattan, metal, leather.
His work fuses organic materials such as coconut husk, palm husk, peanut shells, rice hull, pandan, and many others with industrial processes in the reinterpretation of contemporary objects.
These beautiful items are on display for purchase at Conrad Manila’s Gallery C, as curated by Stephanie Frondoso, and co-sponsored by Ibarra watches and Future Trade International. This series of “Art and Wine” exhibits was the hotel’s way of celebrating life and culture.
The other event that had local patrons queueing up for their tables at the hotel’s Brasserie on 3 was the recent Amazing Thailand Food Festival.
I had my favorite Pad Thai, Tom Yum Koong, and Chiang Mai Khao Soi, thanks to the chefs of Conrad Bangkok who came to town to delight us, locals, with their kitchen wizardry.
The three guest chefs—Pichapat Purichaipattarawit, Tanyalak Boonwiang, and Thawin Towiratkij—worked hand in hand with Conrad Manila’s executive chef Daniel Patterson. The team’s output was certainly something to rave about, as proven by the restaurant’s capacity crowd for lunch and dinner.
I guess it makes a lot of difference when the Conrad brand comes to the fore. Quality is always attractive…and the Conrad Manila continues to dish out sizzling events.
YOUR WEEKEND CHUCKLE
Q: When a snowman and a vampire get married, what would you call their child?
A: Frostbite.
For feedback, I’m at bobzozobrado@gmail.com.
