On July 16, the Rolling Stone Philippines Social Club returned for a third edition, welcoming a diverse set of trailblazers from architecture, performance, nightlife, and food, all gathered over a five-course meal paired with select whisky from Glenfiddich’s Grand Series.
Presented by Glenfiddich and held at Eraya in San Juan, the gathering opened with a toast from Rolling Stone Philippines publisher Anne Bernisca, who welcomed the night’s attendees with a message celebrating the value of cross-disciplinary conversation.
“Tonight is a celebration of artistry and craftsmanship, and more than that, it’s a celebration of you,” Bernisca said. “This is for the creative disruptors, the ones who continue to capture what needs to be seen, who translate bold ideas into powerful visuals, and who shape plans from the very first blueprint.”
Guests included architects Sudarshan Khadka and Manolet Garcia, dancer and choreographer Madge Reyes, restaurateurs Trixie and Ed Bugia, and theater actor Phi Palmos. Glenfiddich brand ambassador Madeline Ng guided guests through the whisky selections for the night.
Cross-disciplinary Conversations
The Social Club tables served as mini salons. At one table, Erwin Romulo, Dan Matutina, Reyes, and Cruz were engaged in a deep conversation about film, with references ranging from new local cinema to revisiting classics. On another side of the restaurant, Palmos and Spruce Gallery’s Bonnapart Galeng and Bolty Gango exchanged stories about their favorite spirits, which naturally branched out into a conversation on the differences between kosher and Himalayan salts.
Across the room, conversations drifted into nightlife. Rolling Stone Philippines Digital Editor Sai Versailles and Manila Community Radio organizer Sean Bautista recalled how they were deeply immersed in Manila’s underground party circuit and discussed local DJs and music events. The other guests, meanwhile, who chimed in, spoke about how their past nightlife habits had shifted toward mornings filled with meditation and industry talks.
In another table, talk revolved around fantasizing about drinking whisky on the beach. What started as a lighthearted idea quickly evolved into a full-blown brainstorming session, reflecting how the Rolling Stone Philippines Social Club encourages collaboration in even the most casual moments.
Elsewhere, guests like Ed and Trixie Bugia shared stories about shaping the food scene, while others reflected on what being part of the Rolling Stone Philippines Social Club meant to them: a chance to exchange ideas, reconnect, and reflect on how their work shapes culture in real time.
While whisky from the Glenfiddich’s Grand Series paired the night’s courses courtesy of Eraya’s chef Henry Manglo, the focus remained on the guests and the stories they brought with them. True to its purpose, the Rolling Stone Philippines Social Club remains a space where conversation and celebration go hand in hand.
