The one week old tea place right within Laoag’s U-Belt conjures up the same Japanese wabi sabi aesthetic sense embracing simplicity, quietness, transience and change it was inspirited of. The focal point — beverages actually originating from what were once fresh, full leaves — mirrors the very essence of natural progression — the bloom of time — a reality that nothing lasts, nothing is finished, and nothing is perfect.
Diverting away from his clan’s public service-oriented world, JV Respicio, the 21-year old University of the Philippines Public Administration graduate is now an aspiring entrepreneur. His idea is to democratize milk tea in a sense. Prices are friendly. The café itself is devoid of frills. Minimalist to the point of bareness, nothing but the earthy tones of milk tea drinks set against simple, natural woodgrain furniture, a refreshing quality so stark.
Meet JV Respicio. He says, as a child, he has always liked tinkering in the kitchen.
Prior to hitting Wabi Sabi, imagined myself finally going wild about Wildflour Cafe + Bakery’s croissant-donut, a cronut knock-off of New Yorker Dominique Ansel’s outrageously hot hybrid pastry (note: he’s patented the use of Cronut early this year). I heard they’re really good! The croissant-donuts all gone in a flash when they arrived, frustrating, kinda.
Shared with Brandon a spot on, full and creamy dark chocolate milk tea with wabi cream (Wabi Sabi’s version of rock salt cheese, one of the add-ons).
Expect another post about Wabi Sabi’s sweet and savory food selections soon.
My cup of tea — feeling chummy with Mikyong, Grant and their pretty friends, all students of MMSU-Batac:)
Wabi Sabi Tea Café, 44 P. Gomez St. (beside 7-Eleven), Laoag City
Photos by Brandon, Marianne and Blauearth
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