PDV 🫠

When Bryan and Maxine invited me to officially join Now Now Canteen as part of the curatorial team, I was struck by the sheer possibility of it all—the idea of a partnership built on a shared love for storytelling, gastronomy, contemporary art, and brand-building. The notion of having a curatorial team for a newborn restaurant felt electric. As someone who thrives on energy, collaboration, and community, the idea resonated deeply. Since then, we’ve cultivated a thriving community of creatives and food lovers bound by a mutual passion for the things that bring us joy. We’ve also had the privilege of hosting the first two reNOWn contemporary art x gastronomy residencies, featuring Isabel Reyes Santos and Celine Lee—artists whose respective works embody the same curiosity and generosity that define Now Now. Thirteen months after I joined, Now Now Canteen has been officially recognized as a MICHELIN-selected restaurant in the inaugural MICHELIN Guide for the Philippines. I happened to be in Milan just before the awards night, with a flight booked to Provence. But something in me knew I couldn’t miss this moment. I canceled my plans, flew home, and made it to the viewing party at Now Now—because truly, I couldn’t imagine being anywhere else but in the same room as my Now Now family on our big night. After the celebrations, I’ll finally continue my journey to Provence—carrying with me the warmth, pride, and wonder of that night in Manila. I remain profoundly humbled by the trust that Bryan, Maxine, and the Now Now team have placed in me, and deeply proud to be even a small part of this remarkable story. MICHELIN-selected—and endlessly grateful. For the Philippines. Soli Deo Gloria. @nownow.ph @michelinguide #MICHELINGuidePH #MICHELINSelect #NowNowPh

👋🙂 To access the full list of my @lifestyle.inq articles, tap the link in my bio. /byline/patrick-de-veyra/

Visual artist @petejimenez recontextualizes a stainless steel water tank by crushing it with the mechanical force of a forklift. The object ceases to be industrial waste and begins to resemble the first bite of the archetypal forbidden fruit. For Jimenez, the creative process is less about an artist’s capacity to articulate form and more about a creator’s persistent pursuit of grace and personal redemption. Echoing Viktor Frankl’s reflections on the human will to meaning amidst hardship and pain, his studio practice is intertwined with a personal journey of faith—one shaped by the search for spiritual meaning in a world on the edge. Story and photos by @patrickdeveyra Layout by @agnesdaniella #petejimenez #finaleartfile #artph #lifestyleinq

Just some printed matter in my studio 📰📚 Thanks to @sprucegalleryph for adding another piece to my Annie Leibovitz collection. #printisnotdead

#PREVIEW: A full gallery and an exciting start to our current exhibitions at The Drawing Room. Opening night brought together artists, collectors, patrons, and guests in an evening shaped by thoughtful conversations and close engagement with the works on view. The exhibitions continue through June 9, and we look forward to welcoming you into the space.

One of the most stimulating articles I worked on for F&B Report @fnbreport , this piece kept me up until 5 a.m.—leaving me baffled, making me laugh, surprising me with genuinely unexpected hot takes, and sending me down the rabbit hole of neurogastronomy. It’s fascinating to discover the flavors that some of the industry’s biggest movers love to hate. More than just tongue-in-cheek, it reveals a more human side to them—how the way they experienced the world as kids continues to shape how they see and taste the world today. I nearly fell off my seat when peanut butter and kare-kare were mentioned. I was genuinely shocked out of my skin to see salted egg and ube make the list. And matcha and cherries—both appearing twice—were a complete curveball. All in all, realizing that these tastemakers—vanguards of Philippine gastronomy—have their own aversions makes them even more endearing, intriguing, and, quite frankly, relatable. A tsunami of gratitude to my editors, Eric Salta @ericatlass and Diane Go @iamdianenicole , for riding this wave of a piece with me. And to the 34 fantastic movers in the F&B scene who joined in the fun—thank you for trusting us with your most-hated flavors. You’re all champs. Read more: /570650/manilas-fb-professionals-on-the-flavors-they-cant-stand/ #flavorstheycantstand #lifestyleINQ #fnbreport

April felt like a fever dream; Japan, intoxicating. Core memories made with my sister Hannah and soon-to-be brother-in-law Todd. Absurdly good food. A well-put-together show featuring the YBAs. Moments charged with otherworldly beauty and awe. An epic collab, rooted in a rare childhood friendship, between Big Fuzz and Now Now. And the steady build toward a May group show at The Drawing Room. La vita è bella. #aprilkairos

Shot and interviewed visual artist Pete Jimenez (@petejimenez ) for Lifestyle.INQ (@lifestyle.inq ). In our conversation, he reflects on how a life once at “rock bottom” has transformed into a practice of redeeming the broken, one found object at a time. - Every morning, Pete Jimenez walks two hundred steps to an adjacent lot where his studio—which he refers to as his laboratory—is located. It is a space packed with found objects that bear the scars of wear and tear, discards that reveal histories through surface degradation and ruin. There, Jimenez recontextualizes a stainless steel water tank by crushing it with the mechanical force of a forklift. The object ceases to be industrial waste and begins to resemble the first bite of the archetypal forbidden fruit. For Jimenez, the creative process is less about an artist’s capacity to articulate form and more about a creator’s persistent pursuit of grace and personal redemption. Echoing Viktor Frankl’s reflections on the human will to meaning amidst hardship and pain, his studio practice is intertwined with a personal journey of faith—one shaped by the search for meaning in a world on the edge, and for moments of alignment where the material world meets a higher spiritual frequency. Read more: /570131/pete-jimenezs-garden-of-forbidden-apples/ #petejimenez #LifestyleINQ

Feeling like the luckiest guy after attending back-to-back masterclasses by two of Spain’s most esteemed winemakers: the legendary Álvaro Palacios and Master of Wine Fernando Mora. Álvaro spoke with such passion about wine, food, and terroir, while Fernando took us on a deep dive into Aragón—challenging us to rethink everything we know about Spanish wine. I walked in eager to study the art and science of winemaking, but walked out completely in awe. And to top it all off, I came back home with signed bottles of Álvaro’s Camins del Priorat and Fernando’s Microcósmico Rojo Garnacha. Being surrounded by some of the absolute best humans in the F&B industry as classmates was an incredible bonus! If you read my notes, you’ll see the technical and cultural details eventually give way to full-on adoration. Their wines are just divine. Truly, DIVINE. Huge thanks to Meggie and Terry’s for satiating the F&B geek in me. Muchísimas gracias, Álvaro and Fernando, for such a wild and unforgettable ride! 🇪🇦🍷✨ #alvaropalacios #fernandomora

Two full weeks of festivities celebrating my sister Hannah and her fiancé Todd’s engagement—punctuated by endless meals with family and friends across Tokyo, Hakone, Odawara, Yokohama, and Yamanashi. Personally picking up my Michelin Man was an added bonus, especially after the ceramic Bibendum I got in France last year broke into three pieces. 😅 In no particular order, here are my F&B highlights: 1. Curry donut at @bakeryandtable_hakone 2. A sensational lunch spread at Suju Dining Rokkaku Tokyo Midtown 3. Snapper broth ramen at @torimatsu_odawara 4. Shrimp tsukemen at @gonokamiseisakusho 5. The freshest seafood at Sakana Cuisine Ryo 6. Berth coffee @berthcoffee_tokyo 7. Spicy miso ramen at @kikanbo_japan 8. Tempura omakase at Kaiseki Tempura Azabu Yokota Shinjuku 9. Carbonara udon at @udon_shin.official 10. Pineapple pork bun at Yokohama's Saiyuki 11. Some of the absolute best pizza at @freys_famous_pizzeria 12. Warabimochi with uguisu kinako and kinako at @kuriya_kurogi 13. A flight of three pour-over coffees at @glitch_coffee 14. Kitsune soba at Maruka Seison 15. Roasted sweet potato at Oshino Hakkai, Yamanashi 16. Tempura and soba at Teuchi-soba Tamura 17. Unagi at Utsuke 18. Balinese-inspired burgers at @jack37burger 19. Warabimochi at @higashiya_higashiya #Japan2026

After a season of major art events, a question lingers for the local art scene: How can opportunity, participation, and support expand at the grassroots? From Sining Filipina to grassroots galleries, we asked eight voices in the local art scene how we keep the momentum going. Text and photos by @patrickdeveyra Layout by @zoesabandal #art #artph #artadvocacy #lifestyleinq

March, for me, can be summed up by the word kairos—those opportune moments that feel charged with a sense of destiny. It was a magical time for our family: my youngest sibling, Hannah, said yes to Todd’s marriage proposal against the breathtaking, elusive backdrop of Mount Fuji in Japan’s Yamanashi Prefecture. We celebrated Hannah and Todd’s engagement at a tempura omakase restaurant with a Michelin pedigree in Tokyo; spent a day immersed in the works of Pablo Picasso, Henry Moore, and Antony Gormley in Hakone; tasted the best curry donut I’ve ever had; devoured a sensational snapper broth ramen in Odawara; and indulged in a decadent meal of udon carbonara topped with tempura bacon, beef, butter, honey, and tempura cheese in Tokyo. March was also a month that celebrated family, friendship, and Philippine contemporary art through the launch of Format, Faculty Projects’ 2026 programming, which seeks to broaden opportunities for collaboration, mentorship, and growth within the art scene. Borrowing the words of Charles Dickens, “It was the best of times, it was the worst of times.” In such a moment of contradiction, as geopolitical unease remains unabated, Hannah and Todd chose to begin their next chapter in a country that embodies excellence, innovation, mindful flow, and an improbable rise from the ashes of global war. Perhaps, when there is so much chaos and noise all around, love is the one thing—the last thing—worth holding on to. #march2026 #kairos