Taytay, Rizal: The Hidden Garments Capital Where Tradition Meets Innovation

Wazzup Pilipinas!?

In the rolling hills of Rizal province, where the morning mist dances over emerald rice terraces and the scent of sampaguita fills the air, lies a town that has quietly revolutionized the Philippine fashion industry. This is Taytay—a place where centuries-old traditions weave seamlessly with cutting-edge commerce, creating a tapestry of culture that's as vibrant as the fabrics it produces.

A Legacy Written in Thread and Time

The story of Taytay begins not with the hum of modern sewing machines, but with the whispered prayers of Spanish missionaries in 1571. Captain Juan de Salcedo arrived to pacify the inhabitants of what was then part of the mighty Namayan Kingdom. The land was granted a visita called Santa Ana de Sapa, later relocating to the foothills where it stands today under the care of Jesuit missionary priest Fray Pedro Chirino in 1591.

But Taytay's true metamorphosis began centuries later, when local artisans discovered they could transform simple cloth into something extraordinary. The town's transformation from a quiet agricultural community to the "Garments Capital of the Philippines" reads like a modern-day fairy tale—one stitched together by determination, creativity, and an unwavering entrepreneurial spirit.

The HAMAKA Revolution: Where Tradition Sparks Innovation

In 1997, a local festival emerged that would forever change Taytay's identity. The HAMAKA Festival wasn't just another town celebration—it was a declaration of independence from economic obscurity. The name itself tells a story: hamaka once meant a bygone mode of transportation, a hammock carried by men traveling between Antipolo and Taytay. But in 2013, the festival evolved into something more profound—an interplay of hamba (servant), makina (machine), and kasangga (partner)—symbolizing how tradition and technology could dance together in perfect harmony.

Today, the festival has regressed its meaning to the trio of Hamba, Makina, and Kabuhayan, celebrating the woodwork industry that runs parallel to the garments trade. It's a testament to how Taytay refuses to be defined by a single narrative.

The Sunduan Spectacle: A Golden Anniversary of Artistry

As the sun sets on the first Sunday of May every three years, Taytay transforms into a living canvas of creativity. The Sunduan Festival, celebrating its 50th anniversary in 2025, has become a platform where local designers, dressmakers, and makeup artists showcase their artistry to the world. This isn't just a parade—it's a declaration that the "Garments Capital of the Philippines" can hold its own against any fashion capital in the world.

The festival's evolution from a simple cotillion-like activity in 1975 to a grand spectacle speaks to Taytay's growth. Like the town itself, Sunduan has been upgraded, commemorated, and celebrated, becoming a beacon that draws visitors from across the archipelago.

From Tiangge Stalls to Global Exports

In the bustling heart of Taytay's garments district, the air thrums with the rhythm of productivity. The town has become home to over 30 tiangge centers, where thousands of stalls offer everything from ready-to-wear clothes to fully customized garments. This isn't just shopping—it's witnessing the pulse of an industry that has made Taytay a household name across the Philippines.

What makes Taytay's garments industry extraordinary isn't just its volume, but its values. Local entrepreneurs have embraced sustainability with remarkable innovation. At the Local Poverty Reduction Action Office, visitors can witness the creation of bags woven from upcycled and pre-production deadstock fabric. These aren't just accessories—they're statements of environmental responsibility, each one representing a small victory against waste.

Meanwhile, brands like PambahayMNL have transformed the humble house clothes market, creating stylish yet comfortable casualwear that bridges the gap between indoor comfort and outdoor confidence. Their success story—from tiangge seller to online sensation—embodies the entrepreneurial spirit that defines modern Taytay.

A Taste of Authenticity

But Taytay's appeal extends far beyond fabric and thread. The town's culinary landscape offers a delicious counterpoint to its industrial prowess. At Budbod a Cafe Fermina, visitors can savor the quintessential Filipino rice meal—budbod—a hearty combination of fried rice topped with braised beef, pork, and lumpiang shanghai, garnished with scrambled eggs and tomatoes.

For those seeking authentic local flavors, Bahay Kawayan Restaurant has been serving traditional Taytay dishes since 1975. Their specialties include Sinigang sa Miso and Adobo sa Gata, alongside the mysterious Kare-Kare that locals rave about. The restaurant's longevity speaks to the consistency of its flavors and the loyalty of its patrons.

Hidden gems like Local Specialties @ TBC offer adventurous diners the chance to try Lauya, a hearty soup, or Talibubu, a creamy, herby fish dish with a subtle kick. Casa Mellifera provides a unique agritourism experience, where visitors can learn about beekeeping practices while enjoying hearty meals in a family-run setting.

Adventures Beyond the Loom

For those seeking excitement beyond the garments district, Taytay offers unexpected thrills. The Drift Motor Speedway provides an adrenaline rush with its state-of-the-art indoor go-karting facility, featuring four speed levels and karts that can reach up to 45 km/h. It's where the town's youth gather to race, socialize, and create memories that will last a lifetime.

The Taytay Sports Complex serves as an open space for physical activity and community gatherings, while the famous Taytay Tiangge continues to be a shopper's paradise and a testament to the town's commercial prowess.

Where to Rest Your Head

After a day of exploration, visitors can choose from accommodations that reflect Taytay's blend of luxury and authenticity. The Monaco Hotel at the Monaco Strip offers a retreat from the bustling city life while providing easy access to all attractions. For those seeking a more intimate experience, Noel's Village provides an oasis of tranquility with its restaurant, poolside relaxation, and jacuzzi, all in a PWD-friendly environment.

Delle Sorelle Villas, Suites, and Events Place represents the pinnacle of comfort, with spacious layouts, modern features, and a range of amenities including courtyards, arched gardens, and pavilions perfect for both rest and celebration.

The Artisan's Touch

Perhaps the most remarkable aspect of Taytay's transformation is how it has preserved its artisanal soul. At JA Eustaquio Enterprises, visitors can witness the continuation of the woodwork tradition that runs parallel to the garments industry. Local artisans create furniture and novelty items from antique wood and metal, including miniature jeepneys that capture the Filipino spirit in wooden form.

These craftsmen represent the other side of Taytay's industrial coin—the side that values tradition, craftsmanship, and the human touch in an increasingly automated world.

A Town's Promise to the Future

As Taytay looks toward the future, it carries with it the wisdom of its past and the innovation of its present. The town's slogan, "Taytay: Bayang Nakangiti at Pinagpala, Ligtas, Handa, at Payapa" (Taytay: A Town that Smiles and is Blessed, Safe, Ready, and Peaceful), isn't just a marketing tagline—it's a promise.

It's a promise that visitors will find more than just good shopping in Taytay. They'll discover a community that has learned to balance tradition with progress, authenticity with innovation, and local pride with global ambition.

In the end, Taytay's greatest product isn't the thousands of garments that leave its factories daily, nor the intricate woodwork that decorates homes across the Philippines. Its greatest product is hope—the hope that a small town can dream big, that traditions can evolve without losing their essence, and that success can be measured not just in profits, but in the smiles of a community that has learned to weave prosperity from determination and creativity.

Come to Taytay not just to shop, but to witness the beautiful complexity of a town that has mastered the art of reinvention while never forgetting its roots. Here, every thread tells a story, every meal carries history, and every smile reflects the pride of a community that has truly found its place in the world.

BIR streamlines VAT Refund documentary requirements

Wazzup Pilipinas!?

In line with the implementation of reforms on VAT refund under Republic Act (RA) No. 12066, also known as the CREATE MORE Act, the Bureau of Internal Revenue (BIR) has issued Revenue Memorandum Circular (RMC) No. 37-2025 dated April 10, 2025, to streamline the documentary requirements for VAT refund claims anchored under Section 112 of the National Internal Revenue Code (NIRC) of 1997, as amended.

The most notable change in the documentary requirements for VAT refund claims (regardless of the taxable period covered) is the submission of certified copies of invoices or receipts for sales and purchases instead of the original copies which should be certified by an authorized official or employee of the corporate claimant, partnership or sole proprietorship, as the case may be.

Moreover, there was a reduction of three (3) documentary requirements, particularly the proofs of registration with the Securities and Exchange Commission or Department of Trade and Industry (DTI), whichever is applicable, and the copies of Import Entry and Internal Revenue Declarations (IEIRD)/Informal Import Declaration and Entry or Single Administrative Document.

For claims with amortized input taxes from importation of capital goods which are filed on a quarterly basis, previous certifications from the Bureau of Customs Revenue Accounting Division (BOC-RAD) can be submitted by taxpayers instead of certified copies, provided that the original copy of certification has been submitted during the processing of the previous claim.

For claims covering taxable periods beginning April 1, 2025, or those claims that are already falling under the effectivity of R.A. 12066, the BIR processing office for VAT refund claims of exporters shall verify the export sales of the taxpayer-claimant on the basis of the certification issued by the Export Marketing Bureau (EMB) of the DTI. This measure aims to prevent overlapping of validation efforts among government agencies. As such, documents evidencing actual export of goods or services shall no longer be required to be submitted as part of the documentary requirements since these will be submitted to the EMB for their scrutiny and issuance of a certification.

Furthermore, sale of goods and services under Sections 106(A)(2)(a)(2), 106(A)(2)(a)(5) and 108(B)(1) of the NIRC have reverted from being subject to 12% VAT (as imposed under the TRAIN Law) back to 0% VAT under the CREATE MORE Act, which entitles qualified taxpayers to avail of VAT refund.

“The BIR, together with the government's legislative and executive branch, is committed to improving and simplifying the necessary documentation and processing requirements for future VAT and other tax refund claims to better serve the taxpaying public,” said Commissioner Romeo D. Lumagui, Jr. 

The Homecoming: International Filipino Chefs Return to Elevate IFEX Kitchen 2025

Wazzup Pilipinas!?

A Culinary Revolution Born from Global Success

The sizzle of the pan echoes across continents. From the bustling streets of Dubai to the sophisticated dining scenes of Melbourne, Filipino chefs have been quietly revolutionizing global cuisine, one dish at a time. But this May, these culinary ambassadors are coming home—not just to visit, but to ignite a movement that could forever change how the world sees Filipino food.

The stage is set at the World Trade Center Metro Manila, where IFEX Philippines 2025 will host what promises to be the most electrifying IFEX Kitchen showcase yet. From May 22-24, an extraordinary convergence of talent will unfold as internationally acclaimed Filipino chefs return to their roots, bringing with them the flavors, techniques, and hard-earned wisdom of their global conquests.

The Viral Sensation Meets Ancient Tradition

Leading this culinary homecoming is Chef Nouel Catis, the mastermind behind Dubai's viral sensation—the Knafeh chocolate bar that literally made the world snap with delight. His Sna'ap Chocolates brand didn't just capture social media; it captured hearts and palates across the Middle East. But beneath the viral fame lies a deeper story of Filipino ingenuity meeting Middle Eastern tradition.

"That experience reminded him of his roots," notes the press release, describing Chef Catis's visit to the FOODPhilippines Pavilion at Gulfood 2025. In that moment, surrounded by the familiar flavors of home, something profound shifted. The chef who had conquered Dubai's dessert scene realized his greatest creation was yet to come—a fusion of Philippine ube and cacao that would bridge his adopted home with his heritage.

For IFEX Kitchen 2025, Chef Catis will demonstrate how Philippine ingredients can transform traditional Middle Eastern sweets, creating what he calls "authentic culinary sweet treats" that tell the story of a Filipino chef's journey across cultures.

The Adobros: Melbourne's Filipino Food Revolution

Meanwhile, in Melbourne's competitive supper club scene, Chefs Michael Pastrana and Morris Catanghal have been quietly building their empire. Known collectively as the Adobros, this dynamic duo has transformed the way Australians think about Filipino cuisine, elevating street food classics into sophisticated dining experiences that have food critics and diners alike raving.

Their signature dish, Crystal Sisig—a revolutionary interpretation of the beloved Filipino staple made with wagyu, lamb, and chimichurri—represents everything that makes Filipino cuisine so adaptable and exciting. It's comfort food meets fine dining, tradition meets innovation, Philippines meets the world.

At IFEX Kitchen, the Adobros will showcase their latest innovation: incorporating cutting-edge soybean protein and coconut oil into what they describe as "a cultural fusion of flavors." It's a demonstration that speaks to the future of sustainable Filipino cuisine, where traditional techniques meet modern nutritional science.

The Multiawardee's Middle Eastern Mastery

Then there's Chef David Pamplona—or Chef Dabo, as he's known in Dubai's culinary circles. His resume reads like a love letter to culinary excellence: multiple awards at Salon Culinaire Dubai, head chef of the acclaimed Naimas Cafe and Bistro, and a master of both Latin American and Pan-Asian cuisines.

But it's his upcoming demonstration that has industry insiders buzzing with anticipation. Chef Dabo plans to create "a savory revelation using local condiments," promising to show how Filipino ingredients can elevate Latin American and Pan-Asian techniques. His Pan-Asian Laksa Labok represents a fusion that only a Filipino chef with international experience could conceive—a dish that speaks multiple culinary languages fluently.

Beyond the Kitchen: A Movement of National Pride

This isn't just about cooking demonstrations or trade show spectacle. According to CITEM Executive Director Leah Pulido Ocampo, this gathering represents something far more significant: "our national food security efforts are only as good as the strength of our food SMEs, who behind every penny earned or accolade gained lies a culmination of hard work, ingenuity, and perseverance."

The presence of these internationally successful chefs serves as both inspiration and proof of concept. They embody what's possible when Filipino creativity meets global opportunity, when traditional techniques are given international platforms, when local ingredients are presented with world-class presentation.

The Ripple Effect of Success

Consider the journey of these chefs: they left the Philippines with dreams and recipes passed down through generations. They faced the challenges of adapting to new markets, new tastes, new expectations. They competed against established culinary traditions and won. Now they return not as expatriates, but as ambassadors of possibility.

Chef Catis's experience at Gulfood 2025 exemplifies this transformation. Seeing the FOODPhilippines Pavilion, witnessing "just how far Philippine cuisine has come and is now resonating with the world," he didn't just feel pride—he felt responsibility. The success he'd achieved in Dubai suddenly felt incomplete without sharing it with the next generation of Filipino food entrepreneurs.

The Local Heroes Rise

But IFEX Kitchen 2025 isn't only about international stars. Days 1 and 3 will spotlight local heroes who've been building the foundation of Philippine culinary excellence from within. Chefs Reima Ancheta, Cecille Chang, Zhe Jacinto, Riza Matibag-Muyot, Kenneth Asuncion, and Robert Cosme represent the backbone of the industry—the professionals who've elevated Filipino cuisine in hotels, restaurants, farms, and specialty food companies across the archipelago.

These local champions will share the stage with their internationally acclaimed counterparts, creating a complete picture of Filipino culinary excellence that spans from farm to fine dining, from local markets to global platforms.

A Catalyst for Transformation

The timing of this convergence couldn't be more significant. As the Philippines positions itself as a "top-of-mind food sourcing destination," these demonstrations serve as both showcase and catalyst. International buyers and local entrepreneurs will witness firsthand how Filipino ingredients and techniques can compete on the global stage.

The sustainability focus of IFEX Philippines 2025, with its Sustainability Solutions Exchange (SSX) Exhibition and Conference, adds another layer of relevance. These chefs aren't just demonstrating recipes—they're showcasing sustainable practices, innovative protein alternatives, and responsible sourcing that speaks to global food industry trends.

The Taste of Dreams Realized

When Chef Catis creates his ube and cacao masterpieces, when the Adobros present their innovative protein fusion, when Chef Dabo reveals his condiment revelation, they're doing more than cooking. They're proving that Filipino cuisine belongs on every global menu, that Filipino ingredients can enhance any culinary tradition, that Filipino creativity can solve tomorrow's food challenges.

This is the power of the IFEX Kitchen 2025 showcase: it transforms individual success stories into collective inspiration, personal achievements into national possibilities, and cooking demonstrations into a movement that could reshape how the world sees Filipino food.

The Future Simmers

As these chefs prepare their return to Manila, as local organizers fine-tune the demonstration kitchens, as international buyers prepare their itineraries, something electric builds in the air. This isn't just another trade show cooking demonstration. This is a homecoming that could launch a thousand culinary careers, inspire countless innovations, and establish the Philippines once and for all as a global culinary powerhouse.

The kitchen is ready. The stage is set. The world is watching. And for three days in May, the flavors of Filipino excellence will fill the air at the World Trade Center Metro Manila, served up by chefs who dared to dream globally and succeeded beyond their wildest expectations.

The revolution will be delicious.

At the International Food Exhibition (IFEX) Philippines Kitchen 2025 Day 2, the culinary stage ignites with bold flavors, groundbreaking innovations, and the Philippines’ finest chefs transforming humble ingredients into extraordinary creations. From the visionary ADOBROS duo of Chef Michael Pastrana and Chef Morris Catanghal unveiling the future of plant-based cuisine, to the masterful fusion of heritage and modernity by Chef David Pamplona “Chef Dabo” — each time slot is a performance of gastronomic brilliance.

Behold Chef Nouel Catis as he elevates Royal Ube and native cacao into art. Witness the Center for Culinary Arts Manila reimagine wellness with Super Blends and Moringa marvels. And brace for a heartfelt finale as The CocoKusina Team, led by the ever-passionate Chef Riza “Ninang Riza” Matibag-Muyot and her team, serve up soulful dishes rooted in Filipino pride and family tradition.

This isn’t just a schedule — it’s a journey through the Philippines’ finest flavors and most compelling culinary stories.