President-elect Duterte’s inauguration to reflect Filipino pride

MANILA, Philippines — Tomorrow, June 30, 2016, Rodrigo Roa Duterte will take his oath as the 16th President of the Republic of the Philippines.  The ceremonies will be less of a spectacle than tradition requires but bellowed of the Filipino pride. 

Incoming Presidential Communications Operations Office (PCOO) Secretary Martin Andanar has revealed preparations have already been finalized from the program down to the food. 

The program drafted by the Malacañan estimates the day’s activities to begin before 10:30am and end sometime before 4pm. For Mr. Duterte’s inaugural rites, Davao-based fashion house Chardin has created a barong Tagalog made from piña jusi fabric to be paired with black pure cotton pants.

“His wardrobe is the least of the President’s concern, but he went to fit his barong. He is raring to start with work right after the inauguration,” Andanar further added.

Last Tuesday, June 28, it was known that Mr. Duterte went to Chardin to try on his barong designed by Boni Adaza. The designer gave clues citing ecru as the barong’s color with light brown and beige details to highlight its embroidery, which will depict a pattern iconic of Mindanao’s minority, the Manobo tribe. 

“He wanted to incorporate a symbol to represent the 11 minorities in Mindanao. The tribal prints of the Manobo is the least complicated that’s why we have chosen that. It also shows the President’s simplicity,” Adaza explained. 

As for the food, Malacañan Palace-accredited concessionaire Via Mare will prepare a reception that reflects the simplicity of the incoming administration yet still boasts of the rich Filipino culinary heritage. 

The menu consisting only of five types of food include: lumpiang ubod (coconut pith spring roll), pandesal with kesong puti (white cheese made from unskimmed carabao’s milk) and Vigan longganisa (sausage from Northern Ilocandia) grilled on the spot, monggo soup mixed with smoked fish and alugbati (malabar spinach) in demitasse cups, fried saba (Carbava banana) slices, and Durian tartlet. For drinks, guests will have a choice between homegrown delights pine-mango cooler and dalandan juice.