Musical Upstarts

The Latest Hybrid Project: KJWAN

It is, of course, almost expected that Sandwich, the Happy Meals, Dicta License, and Kapatid somehow play a part in the aural tapestry that makes KJWAN. After all, these are the bands that vocalist Marc Abaya, guitarist Jorel Corpus, bassist Kelley Mangahas, and drummer Jhoon Balbuena come from.

But the band insists that KJWAN is a different entity altogether. Marc says of this “lovechild” born only of last May of this year: “There’s a weird magic about the band. We don’t understand it yet. But we don’t want to waste it.” Of course, strains of the other bands permeate, as do their other influences, to ultimately create the funky kind of pop that makes you bop your head and bounce around, and the raw kind of rock that’s intense and inventive.

Thus, after a seemingly uncertain start (“Akala ko hirit-hirit lang,” Mark says), the band has been growing big and fast. After releasing a five-song demo, gigging heavily, and even recording a rendition of an Ateneo Blue Babble cheer, KJWAN’s ten-track album hits the shelves.

It was, after all, an automatic fit. Hanging out with each other, meeting at each other’s gigs, going to the same school, plus a mutual admiration of each other’s bands brought Marc, Kelley, Jhoon, and Jorel a chemistry that has proven to be essential to the songs they have made. “Don’t expect our bands to play KJWAN songs,” Marc warns.

And what is that indeterminate name they gave themselves? An anecdote explains. While recording for their demo, Jhoon recounts how his difficulty in not having grown up in the Philippines has filtered into his class notes. During math class, he diligently took down everything his teacher said, down to “I-multiply mo sa kwan.” And in between fits of laughter, the foursome got themselves a name and a happy camaraderie that are definitely part of the formula that has plucked KJWAN out of obscurity.

published in Preview, November 2003

Food Sated

Cena / Masas
Greenbelt 2

One reason to check out Cena is the new stuff they’ve added to their menu. While the restaurant is known for its Spanish-Continental specialties, executive chef Alan Mathay has continued on to the international route. Pizzas, with paper-thin crusts of the Italian way, and sumptuous sandwiches now have their own place in Cena’s menu. Just like the other items, the new treats are nothing too intimidating to eat and still enticing for bite after bite.

Chef Mathay, after all, favors a traditional way of cooking and believes in no shortcuts in the kitchen.

Next door, Masas hosts a menu of Filipino favorites. Again, Chef Mathay’s insistence on authenticity comes through: From the peanut sauce in the Kare-Kare to the gata in the Bicol Express—really, this is how home-cooking is supposed to be.

Whether you choose the international food experience at Cena or the taste of home at Masas, come with much space in the tummy or lots of friends to share with. It’s always much better to devour good food at the table than to take extras home in a doggie bag.

At Cena: Than-Long Crabs are baked in butter and lots of garlic; the osso Buco is beef shank stewed in tomato sauce; the Smoked Turkey Breast sandwich come with mango and mango-mayo dressing; Paella Marinara is a melange of seafood, tomaot-saffron based stock, and California rice.

Masas serves Inihaaw na Tuna Belly girlled just right, with manngang hilaw and bagoong on the side; let the chef know how hot you want your Bicol Express to be; Kare-Kare the way our lolas made it—with real peanuts, and for a twist, the bagoong is made with adobo flakes; you won’t find your favorite lechon kawali on the menu, instead check out the Binot—crispy pork belly wrapped in tortilla, served alternately with lechon sauce, hoisin sauce and garlic cream sauce.

published in Preview, November 2003