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MGen, Saudi firm team up for solar development

UNSPLASH

MERALCO POWERGEN CORP. (MGen), the power generation subsidiary of Manila Electric Co. (Meralco), has entered into a partnership with Saudi Arabia-based energy developer ACWA Power to jointly explore solar power development opportunities in the Philippines and across Southeast Asia.

“This partnership marks a notable step forward in our goal to expand MGen’s renewable energy footprint by leveraging ACWA Power’s global expertise and cost leadership in solar PV (photovoltaic) development,” MGen President and Chief Executive Officer Emmanuel V. Rubio said in a media release on Wednesday.

The partnership was formalized on the sidelines of the ASEAN Summit in Kuala Lumpur, Malaysia, reinforcing both companies’ commitment to advancing clean and sustainable energy solutions.

Under the agreement, ACWA Power and MGen plan to jointly develop renewable energy projects, particularly solar.

“This agreement represents our entry into the Philippines, in partnership with MGen, which marks a major milestone in ACWA Power’s expansion across Southeast Asia,” ACWA Power Chief Investment Officer Thomas Brostrom said.

“This collaboration combines our global expertise in renewable energy with MGen’s local knowledge, enabling us to deliver reliable, affordable, and sustainable power solutions that support the country’s shift towards a low-carbon future,” he added.

ACWA Power operates as a developer, investor, and operator in renewable energy and green hydrogen, and is also the world’s largest private water desalination company.

As of 2025, the company’s portfolio includes 78.8 gigawatts (GW) of capacity, including projects with record-low solar tariffs.

MGen, for its part, has a combined net sellable capacity of 4,953 megawatts from both conventional and renewable energy sources as of March 2025.

Meralco’s controlling shareholder, Beacon Electric Asset Holdings, Inc., is partially owned by PLDT Inc. Hastings Holdings, Inc., a unit of PLDT Beneficial Trust Fund subsidiary MediaQuest Holdings, Inc., has an interest in BusinessWorld through the Philippine Star Group, which it controls. — Sheldeen Joy Talavera

AI-driven transformation must be human-centric

Boomi Chief Executive Officer Steve Lucas — BOOMI

By Cathy Rose A. Garcia, Editor-in-Chief

DALLAS, Texas — Artificial intelligence (AI) is changing the way businesses operate around the world, but Boomi Chief Executive Officer Steve Lucas says real digital transformation must be human-centric to be truly successful.

At last month’s Boomi World, Mr. Lucas said it is important to make sure that people are still at the center of AI-driven transformation.

“I believe it would be the most profound and productive decade in the next 10 years. I believe humans truly will live longer, healthier lives thanks to AI. All of us will benefit from that. But we have to stop and contemplate what societal, what business impacts AI will have,” he said.

In his best-selling book “Digital Impact: The Human Element of AI-driven Transformation,” Mr. Lucas said it would be a mistake to focus on AI without considering how it affects people.

“AI and automation are powerful but their success hinges on one thing: The people who use them. Without a human-centric approach, even the most advanced technology will fail,” he added.

A self-described AI optimist, Mr. Lucas said AI will unlock more opportunities for businesses and the world.

However, he warned that those who lack a strategy for taking advantage of the technology will not be able to compete.

“For every one Blockbuster Video, that one cautionary tale, there will be 100,000 Blockbusters thanks to AI… I know that that may not be the most popular opinion, but it’s true. AI will create such incredibly productive environments that organizations that are relying on humans alone or deterministic process alone, you won’t be able to compete… We’re not talking 10 years from now, we’re talking five,” he said.

Integration and automation are essential for businesses to get the most out of AI, he added.

HUGE OPPORTUNITY
Executives at Boomi, a leading integration and automation company, said they want to make AI more practical for businesses.

Matt McLarty, chief technology officer (CTO) at Boomi, said AI will help augment human capabilities, not replace humans.

“I’m definitely in the camp of yes, AI is a huge, huge opportunity but it’s here to help us, not replace us,” he told BusinessWorld in an interview.

The Boomi platform can be a good entryway for companies that are hesitant to adopt AI, he said, noting it provides a practical and intuitive way to experiment with AI without requiring a significant investment.

“This whole velocity of innovation around AI is so crazy. Trying to keep pace with it is challenging. At the same time, our customers and organizations are still back here saying, wait for us, what do we do,” Mr. McLarty said.

Markus Mueller, global field CTO for application programming interface (API) management at Boomi, said the company is taking the lead in making sure that enterprises make use of AI through the platform.

“Where we lead is practical AI — bringing AI into the enterprise and making it usable — because a lot of the other companies that you find in the AI space, they do great stuff, they do great research, but they don’t excel in making it usable in the companies today,” he told BusinessWorld.

At Boomi World, the company unveiled new product innovations such as the general availability of Agentstudio, new AI agents, the addition of Boomi Data Integration to the enterprise platform, as well as support for Model Context Protocol.

For instance, users can design, govern and orchestrate AI agents at scale within a no-code environment on Boomi Agentstudio. AI agents are software entities that use AI to perform tasks or services autonomously or semi-autonomously, based on programming, learned behavior and data.

Mr. McLarty said they expect it to be a “very common thing” to have Boomi customers build their own agents.

“Because of the pace of change that’s going on out there, every organization needs to be fairly experimental with things… I think just by the democratized nature of our platform, it makes it easy to experiment… Like, you can try things out, you can experiment with this new technology in a way that’s intuitive, but also you don’t feel like you just had to invest in a whole data science team,” he added.

DIGITAL FRAGMENTATION
However, one of the biggest challenges facing enterprises in their transformation journey is digital fragmentation.

Mani Gill, vice-president for product management at Boomi, said data management has always been a critical issue for organizations, and more important than ever with the rise of AI agents.

“Organizations rely on data to make decisions, run their businesses, and operate their businesses. And now AI agents are thirsty for data, otherwise, these agents are not going to operate properly,” Mr. Gill told BusinessWorld, noting agents will need context for the data.

Boomi last month announced the general availability of Boomi DataHub Command Center, a new module within the Boomi DataHub, that consolidates data management tools, simplifies governance and presents real-time data views.

“Data and AI go hand in hand. Data foundation is super important to successful AI projects, and AI is super important to automate and integrate organizations and businesses… That is partly why we want to democratize the use of building agents and make it available to all of our customers,” Mr. Gill said.

Another challenge for organizations is dealing with the “sprawl problem” when handling significant amounts of data and applications.

“Being able to deal effectively with complexity is probably the main thing that organizations need to do… We have embraced the complexity, so it does make us a natural platform for that,” Mr. McLarty said.

“But the underlying message is there’s no silver bullet. It is a lot of work to deal with the complexity that’s there. But that’s where the opportunity is.”

Hong Kong’s Jean-Pierre nails the Paris ambiance with bistro favorites

PÂTÉ, onion soup, and steak tartare. — BLOOMBERG

By Balazs Penz

I WANTED TO TRY Jean-Pierre as soon as the signs went up on Bridges Street. My excitement grew when the back story emerged about Black Sheep Restaurants’ Marc Hofmann looking to create a “jubilant homage” to the bistros of Paris at one of Hong Kong’s emerging gastro hot spots. Recreating the vibe seemed like a challenge, so I went in expecting clunky replica decor, courageous cooking, and mildly hostile service. I was wrong about everything.

Everyone wants to be a bit Parisian, from Cincinnati in the US to Tromso in Norway and Pondicherry in India and, well, results will vary. It’s even a bit of a self-deprecating joke in my hometown. So how close can Hong Kong get, under the scrutiny of its lively French community?

Jean-Pierre, named after Mr. Hofmann’s father, gives itself a massive head start. The bistro greets you with wide smiles, authentic accents, and shards of laughter drifting over a blast of music — the playlist is a mix of pop classics and chanson, perhaps something you might have heard on Paris radio circa 1979. Fans of Baccara and Kiki Dee will be bopping. The dining room is just the right kind of dim and just the right amount of frenzied, with white-aproned servers gliding precariously between the tables and somehow always turning up in time. It’s casual. Saturday is definitely date night, with huddled couples at the small tables in the middle and raucous groups of friends on the dark red couches around the perimeter. As chaotic as the place seems at first, it’s cozy and welcoming. It feels like a neighborhood eatery you’ve been frequenting for years, where your waitress knows you’ll take your water sparkling and your espresso before the dessert.

The amuse-bouche materializes just as we finish squinting at the menu, which is barely legible behind a plastic sheet in a nice touch of authenticity. It’s promising: crunchy cheese buns and a surprising clutch of crisp radishes, conjuring up the image of a chef spending the morning at the local market to find the best-looking fresh produce. We go for the classics: pâté, onion soup, escargot (HK$128 each), and later find a plate of steak tartare that somehow ends up among our order (HK$198, we weren’t charged for it). For mains, I picked the boeuf bourguignon (HK$308) as the duck confit was out, and my guest chose the gnocchi Parisienne (HK$268). We were undecided on the dessert just yet, but there’s baba au rhum (yeast-risen cake soaked in hot rum) on the menu, noted.

Unfortunately, we find that the radishes were the last bit of culinary excitement. The rest of the fare is well made but avoids any risk; the spices and textures are dialed way back. The onion soup is the highlight, its initial thinness slowly giving way to a satisfying, cheesy depth. The pâté is fine, if a bit salty, but it comes with chewy, tough toast. The escargot is scintillatingly buttery, but the herbs fall flat. Both mains are lacking conviction and an extra kick of flavor. They do the basics, but don’t scream passion project. Maybe the desserts will get us over the hump? Can’t avoid the baba au rhum (HK$188) at this point and let’s throw in a mille-feuille (HK$158). Both are immediately forgettable beyond the sugar high and their intimidating size.

It’s fine. A night of old-time favorites done competently at your neighborhood bistro is fine. Perfect for a weeknight bite or in a supporting role to your dazzling conversation, your blistering romance. The ambiance is special, which goes a long way. It’s in the eye of the beholder whether that’s enough to justify very nearly HK$3,000 for two people, including four glasses of wine — even if the Chablis (HK$288 a glass) was spectacular.

The vibe: Cozy chaos. It’s a neighborhood bistro, gregarious and relaxed, it feels well lived-in even after such a short time. The main dining room was full on a Saturday night, there were people milling about at the bar and hanging out on the terrace.

Can you conduct a meeting here? Definitely, it’s dark and loud, with a lot happening everywhere. Nobody will pay attention to your murmurings, whether you’re trading the latest M&A buzz, workplace gossip, or engaged in a more intimate liaison.

What we’d order again: The onion soup certainly hit the spot. I had a nagging feeling about the duck confit and wouldn’t mind a go at a couple of the signatures we skipped: the steak au poivre and the three-yellow chicken.

How’s the food? Utilitarian. It’s a lot more Makélélé than Zidane and could use a spin move or two. The portions are generous, especially the desserts, and the menu has all the bistro favorites.

Need to know: Jean-Pierre is on 9 Bridges Street. It takes reservations online and it’s worth planning a few weeks ahead for Friday or Saturday evenings. The restaurant is open Monday to Wednesday 6 p.m. to 11 p.m., Thursday to Saturday 6 p.m. to 11:30 p.m. and closed on Sundays. — Bloomberg

UnionBank looks to raise at least P10B from dual-tenor bond offer

UNION BANK of the Philippines, Inc. (UnionBank) is looking to raise at least P10 billion from its dual-tenor bond offer, eyeing P5 billion from each tranche.

The listed bank on Wednesday began its public offering of 1.5-year senior fixed-rate Series H bonds due 2026 and three-year senior fixed-rate Series I bonds due 2028, it said in a disclosure to the stock exchange.

The offer is set to run until June 19, unless ended earlier by the bank. The papers are set to be issued, settled, and listed on the Philippine Dealing and Exchange Corp. on June 26.

“The bonds will be offered with a minimum aggregate principal amount of P5 billion per tranche, with an oversubscription option,” UnionBank said.

The papers will be issued out of the bank’s expanded P100-billion peso bond program approved by its board of directors on Feb. 28.

UnionBank priced the 1.5-year notes at 5.88% per annum, while the three-year bonds carry a rate of 6.02% per annum.

The papers are being sold for a minimum investment amount of P100,000 and in multiples of P50,000 thereafter.

ING Bank N.V. Manila Branch, Philippine Commercial Capital, Inc., and Standard Chartered Bank have been appointed as the joint lead arrangers and bookrunners for the transaction.

They will also act as selling agents together with UnionBank.

UnionBank last tapped the domestic bond market through an offering of 1.5-year and three-year senior bonds in December 2023 from which it raised P18.168 billion. This was higher than the initial combined issue size of at least P2 billion, or P1 billion for each tenor.

Broken down, it raised P10.34 billion via the 1.5-year senior fixed-rate Series F bonds due in 2025 with an interest rate of 6.5625% per annum and P7.8295 billion through the senior fixed-rate three-year Series G bonds due in 2026 with an annual yield of 6.68%.

UnionBank saw its attributable net income decline by 28.93% year on year to P1.4 billion in the first quarter due to one-time write-offs from a subsidiary and front-loaded non-recurring costs.

Its shares climbed by five centavos or 0.15% to close at P33.20 apiece on Wednesday. — A.M.C. Sy

SFA Semicon Philippines Corporation notifies the public and stockholders of its petition filed with the SEC


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Jollibee Foods Corporation to hold virtual Annual Stockholders’ Meeting on June 27

 


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Enterprises keen on Boomi’s AI-powered offerings

Boomi sign — BOOMI

DALLAS, Texas — Enterprises are turning to Boomi to tackle integration and data management issues, as well as automate business processes using artificial intelligence (AI).

At Boomi World, the company’s top executives announced a major push into AI development that strengthens its core business. It unveiled its Agentstudio that allows enterprises to design their own AI agents, which would help streamline business processes.

“As organizations accelerate AI adoption, the complexity of developing, auditing and managing AI agents will continue to grow, creating governance, security and integration challenges across industries,” Boomi Chief Technology Officer Ed Macosky said.

He said the priority is to provide its customers with a platform that simplifies AI agent deployment and management.

Several Boomi customers shared with BusinessWorld how the Boomi enterprise platform has helped address issues related to data management and integration, and how the company’s new agentic AI offerings will figure into their plans.

NFI INDUSTRIES
Rodney Lucas, senior director of application services at third-party logistics company NFI Industries, said they faced significant integration issues as the company’s volume grew in recent years.

“It even got to the point where our own CEO (chief executive officer) had said that our integration keeps him all that late. And that’s not a good place to be,” he said in an interview.

Started in 1932 by Israel Brown, NFI Industries is a nearly $4-billion company with 18,000 employees, 5,000 trucks and over 30 million square feet of customer warehouse space.

“Prior to moving to Boomi, we had on average 100 tickets that were created in our system regarding integration issues. On average, it was about 100 a month. There were spikes up to 400 a month at times,” Mr. Lucas said.

Since using Boomi, he noticed the tickets have dropped to about 30 a month.

“With the end-to-end monitoring that we put in place, we’re able to get ahead of the issues… Probably the biggest benefit to the company is just that nobody even sees when there’s a failure. We’re taking care of it,” Mr. Lucas said.

“And next step is we want to use AI to help out with that, figure out where the ticket is supposed to route.”

NFI also saw a reduction in integration build times to just 12-16 hours from 40 hours previously.

Mr. Lucas said he is excited about the announcements about new innovations and products at Boomi World.

“We’re trying to get tools in the hands of both our client services teams and our operations teams so that they can self-support. And one of the biggest things that we look at using AI for in the near term is enriching the data,” he added.

HEB CONSTRUCTION
Auckland-based HEB Construction has extended its use of the Boomi Enterprise platform “to maximize the effectiveness of an existing third-party AI-powered road monitoring tool.”

HEB uses Boomi to integrate the AI tool with its geographic information system and central and local government work and asset management platform. This allows the delivery of timely and accurate insights to its maintenance team and clients.

Mircel van der Walt, solutions and architecture manager at HEB Construction, said they have made progress in collecting data, with 25 million records now available for training their AI model.

“It’s a happy coincidence that Boomi started releasing its offerings of how AI can be delivered, maintained, monitored, governed. So that works out great. We don’t have to undo anything,” he said in an interview.

“Our future plan is to use all the new Boomi offerings around the AI space to go build an agent for this specific topic and use it as our fundamental use case to venture into the AI game.”

Mr. Van der Walt said they are planning to use the road maintenance data to build an agent that could predict where faults might exist with a certainty percentage above 80-90%.

“It would be nice to get 95% accuracy on where a pothole would be in the next week. That would be like a superpower. But if we were realistic, it would take us some time to get to that. We’ll reach it but just not tomorrow,” he said.

Having been a Boomi customer for years, Mr. Van der Walt said he is impressed with the company’s continual innovation.

Boomi is also good at listening to customer feedback and incorporating it into their offerings, he said.

“For us, it’s great being part of this family because one, we get the power of the platform and all the very smart people that build it. (Two,) Boomi is very good at listening to us as the customer,” he added.

LEXITAS
Lexitas, a leading provider of technology-enabled litigation services, had acquired around 40 companies since 2020 but soon discovered issues in data management. There were duplicated and inconsistent customer data stored in siloed systems.

Sherry Bourque, chief accounting officer at Lexitas, said they turned to Boomi Data Hub for master data management so it could “tame” all of the customer data from these acquisitions.

It created a unified “golden record” that consolidated disparate data sources. This involved applying a single identifier to a customer.

“We collapsed the number of customers because now there’s one single identifier for that. We are able to do integrations faster because of it. The books get closed faster because once you do the integration you don’t have to go to the manual system to get the sales data and book it,” she said.

This gave Lexitas a 360-degree view of customer information which could be used by the sales and marketing teams. It also gave better financial data from the acquisitions.

“(We are) closing the books faster, getting rid of the noise of all the systems,” she added.

Moving forward, Ms. Bourque said they are looking at using some of Boomi’s AI products.

“We’re going to entertain the idea of some AI and those new AI products that they’re talking about that we can use,” she said.

Lexitas and NFI were also named the winners of the 2025 Boomi Customer Innovation Awards, recognizing enterprises that use Boomi Enterprise Platform to lead digital change. — Cathy Rose A. Garcia

The rise and rise of Avocadoria: How can foodie entrepreneurs replicate their success?

AVOCADORIA.COM.PH

Among Filipino entrepreneurs, food and beverage businesses have long been a perennial favorite. Who hasn’t dreamt of owning a cafe and bakery? Or their own chain of popular food stalls? Even with the impressive growth of the F&B industry today, entrepreneurs in the food biz need to ask themselves important questions: What does it take to start a 230+ branch chain like Avocadoria? What is the recipe for success when putting up their own cafe and bakery?

I recently spoke to chef Czarina Sevilla, or Chef Cza, the entrepreneur behind Avocadoria and The Taste of Czaczacza, who is living the Pinoy entrepreneurial dream. The Mansmith Innovation awardee established Avocadoria in 2019, starting with one small, 20-square-meter branch. In just a few years, Avocadoria has spread across the country with more than 200 branches and become a lifeline for Filipino avocado farmers. At the same time, Chef Cza has pursued a dream of hers to build her own cafe and bakery, The Taste of Czaczacza, as well as an upcoming restaurant called Czarina’s.

If you’re a foodie entrepreneur, this story provides a wealth of insight and inspiration into setting up your own food business.

FROM ONE TO 230
So, how did Avocadoria grow from one to 230+ branches? Before Avocadoria, Chef Cza, a hotel and restaurant management graduate, worked in the industry, gaining valuable experience. Initially, she worked in Crowne Plaza where she found mentorship with the chefs there, and a vocation to become a pastry chef. Then she worked for various restaurants, rising to the position of Chef de Partie. Crucially, it was during this time that she created the menu for Avocadoria.

Fast forward to 2019. Deciding to finally establish Avocadoria, Chef Cza began her entrepreneurial work with a loan from her sister, and a 20-square-meter space borrowed from her brother.

Despite founding the company just before the COVID-19 pandemic, she sees the circumstances as an advantage for Avocadoria.

“During the COVID times, you really need to boost your immune system so that you won’t get sick,” she explained. “The number one fruit that can boost your immune system is avocado.”

As 2020 began and lockdown was imposed, many food and restaurant businesses shut down. But Avocadoria kept opening branches on the strength, at the time, of its cake business. In fact, almost two months after opening her first branch, Chef Cza turned Avocadoria into a franchising company.

Taking advice from her sister, she recalled, “[My sister] said, let’s open it as a franchise. She said, there’s nothing like this.” Without hesitation, Chef Cza agreed, despite admittedly not knowing much about franchising. In just three months, she had 111 franchisees.

“If there’s an opportunity, grab it,” she said. “Because if the opportunity comes to you, then you reject it, maybe tomorrow you won’t have that opportunity.”

To entrepreneurs looking to replicate her success, she advises two things: “Number one, your concept needs to be unique. It needs to be impossible to be replicated. And then number two, choose your franchisees. Because it’s going to be a long-term partnership.”

LEARNING FROM FAILURE
Despite the successful run Avocadoria has experienced from the pandemic years to the present, Chef Cza wasn’t always blessed with entrepreneurial success. In fact, her first business failed.

“I wanted to teach,” she said. “I wanted to have my own pastry workshop. Because when I attended workshops, I met different classmates who came from faraway places to do workshops.”

Leaving her work in the restaurant industry, she fulfilled her dream to put up the business. But ultimately the journey wasn’t successful.

“Not everything you want is for you,” she said. And yet, in that failed business venture was the seed for Avocadoria. “Everything happens for a reason,” she said. “Because if it didn’t happen, I wouldn’t be able to do Avocadoria.”

Initially, there were few who believed in Chef Cza’s business idea for Avocadoria. But she insisted on working to make the business a reality.

“If I really want it, I work hard for it,” she said. “Until I prove it’s impossible. That’s how I am. That’s the personality I have. Wala sa dictionary ko ang giving up. (Giving up is not in my dictionary.)”

The first hurdle Avocadoria needed to clear was the perception that avocados were a seasonal fruit. Chef Cza said, “We met a supplier and he said, ‘No, avocado is all year round.’ And then, from that one person, my avocado dream started.”

Today, Avocadoria’s 230+ branches have had a positive effect on not just the food industry but also for avocado farmers. “I saw that we have a lot of avocados here in the Philippines, but there’s no demand,” she said. “There are a lot of avocado farmers, avocado trees from the backyard, but it usually becomes rotten because there’s no demand.

“I can proudly share to all of you that because of Avocadoria, the demand for avocado fruit is good here in the Philippines.”

Moving from strength to strength, Chef Cza Sevilla has grown Avocadoria to near-ubiquitous status while establishing new businesses like The Taste of Czaczacza and Czarina’s. Yet somehow her inspirational story is only the beginning.

“You know what I want now?” she said. “To change the alphabet. So it will be A for Avocado.”

 

RJ Ledesma (www.rjledesma.com) is a Hall of Fame Awardee for Best Male Host at the Aliw Awards, a multi-awarded serial entrepreneur, motivational speaker, and business mentor, podcaster, an Honorary Consul, and editor-in-chief of The Business Manual. Mr. Ledesma can be found on LinkedIn, Facebook and Instagram.

The RJ Ledesma Podcast is available on Facebook, Spotify, Google and Apple Podcasts. Are there entrepreneurs you want Mr. Ledesma to interview? Let him know at ledesma.rj@gmail.com.

A Brown Company, Inc. sets 2025 Annual Stockholders’ Meeting on June 27 via remote communication

 


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DoE says AG&P ready to support offshore wind development

STOCK PHOTO | Image by Insung Yoon from Unsplash

DOWNSTREAM firm Atlantic, Gulf & Pacific Company of Manila, Inc. (AG&P) has committed to providing essential services to support the expanding offshore wind sector, the Department of Energy (DoE) said.

In a statement on Wednesday, the DoE said AG&P expressed interest in providing critical support services for the country’s offshore wind development, including port infrastructure, logistics, fabrication, and workforce development.

Energy Undersecretary Giovanni Carlo J. Bacordo, who oversees port development for offshore wind, assessed AG&P’s operational readiness and technical capabilities in supporting large-scale offshore wind projects.

During a visit, AG&P presented its end-to-end services, which include the provision of port infrastructure for pre-assembly, staging, and integration of offshore wind components; fabrication of foundations and floating platforms; and allocation of operational space and specialized facilities to accommodate large-scale equipment and vessels.

“The private sector plays a vital role in building the infrastructure backbone necessary for this kind of project, and AG&P’s demonstrated capabilities are instrumental in accelerating the realization of the Philippines’ renewable energy targets,” Mr. Bacordo said.

Port infrastructure is critical to offshore wind development as it serves as logistics hub throughout the life cycle of the projects.

According to the World Bank’s 2022 Offshore Wind Roadmap for the Philippines, the country’s offshore wind resources have the potential to generate over 178 gigawatts (GW).

The Philippines is now tapping into this potential as the government assists 16 offshore wind proponents estimated to deliver more than 16 GW of capacity.

The DoE is targeting the launch of the fifth round of green energy auction (GEA-5) by the third quarter this year, focusing on offshore wind.

GEA-5 is expected to facilitate market access for offshore wind developers, ensuring long-term demand for their generation capacities and keeping them on track to generate the first kilowatts by 2028. — Sheldeen Joy Talavera

Dining In/Out: Father’s Day Edition

FATHER’S DAY lands on June 15, so we suggest making reservations or preparing feasts for the occasion with these tips and treats from hotels and restaurants around the city (and even out of town).


Solaire Resort North celebration is fit for a king

SOLAIRE RESORT NORTH is pulling out all the stops this June with a Father’s Day celebration that’s all about treating Dad. Fresh International Buffet sets the stage for a lavish dining affair with a buffet featuring an array of succulent dishes and free-flowing draft beer. Finestra offers skyline views alongside the Festa del Papa special. The semi-buffet spread features seafood platters alongside premium carving and grill stations, creating a Sunday brunch experience on June 15. Guests seeking a more relaxed, yet equally indulgent Father’s Day celebration can enjoy a selection of dishes at Yakumi, Red Lantern, the Pool Café, and Lucky Noodles. Each restaurant has special set menus for Dad and the whole family. Solaire also invites families to create meaningful moments with Dad through interactive activities such as a heartfelt message wall, a DIY cap station, and a leather stamping booth at Kids Club. For active dads, there is a state-of-the-art gym with modern fitness equipment while the Outdoor Fitness Deck provides additional area for basketball and pickleball. For more details, visit the Solaire Resort North website at sn.solaireresort.com/offers/rooms-suites/celebrate-dad-weekend-room-offer, or call 8888-8888 or e-mail at sn.reservations@solaireresort.com.


Texas Roadhouse’s Texas-Sized set meals

TEXAS ROADHOUSE expands its menu to include set meals, starting at P425. These Texas-Sized sets include a starter, entrée, and drink. The starters are: Texas Chili Dip, Onion Frizzles, Cheese Quesadilla, and California Salad. Mix this up with an entrée from the following options: Pork Tenderloin, Southern Chicken Salad Sandwich, Smoked Bacon, and Crusted Mahi-Mahi. An ice-cold glass of Green Tea Lychee completes the meal. Spice things up with “Rita Margaritas” that are now available as a 2+1 promo. For more details, follow @texasroadhouseph or @thebistrogroup on Instagram.


Something crunchy at Gringo

GRINGO is serving a surprise that’s crunchy, crackly, and made to impress on Father’s Day: Crispy Pork Chicharones with Mango Salsa and Guacamole. Each bite of this pork belly delivers a snap, topped with mango salsa for a tangy punch. On the side, guacamole adds a rich, buttery contrast. Gringo has branches at Ayala Malls Feliz, Bonifacio Global City, Dela Rosa St. in Makati, Festival Mall, Greenhills, the SM Mall of Asia Arena, SM Fairview, SM Manila, SM Megamall, SM North EDSA, and SM Sucat. Provincial branches include SM Baguio, SM Dasmariñas, SM Legazpi, SM Marilao, and SM Sta. Rosa. Gringo also offers convenient party trays filled with starters, pasta, and hearty meats. Catering, bulk orders, and delivery are available through gringo.ph or via GrabFood and Foodpanda.


Tatatito’s Crispy Spareribs

THIS Father’s Day, make the celebration extra special with a hearty meal. Tatatito presents its limited-time offering: Crispy Spare Ribs in Honey Garlic Patis with Pinakurat Dipping Sauce. The pork spareribs are fried, then coated in a sweet and savory honey garlic patis glaze, and served with spiced Pinakurat vinegar. Pair this dish with Tatatito’s Tuna Kinilaw with Mango Coconut Vinegar, fresh tuna cubes cured in a light, tangy mix that combines mango and the creaminess of coconut. Tatatito’s BanoffeeQ Pie puts a local twist on the classic favorite with layers of fresh bananas, smooth dulce de leche, and whipped cream on a graham crust, topped with caramelized barako-cue bits for that perfect finish. Tatatito is located at the OPL Bldg. on Dela Rosa St. corner Carlos Palanca in Makati. The restaurant is open from 7 a.m. to 10 p.m. on Mondays through Thursdays, Saturdays, and Sundays, and until 11 p.m. on Fridays. Reservations can be made online at book.bistrochat.com/tatatito or by calling 0917-862-4000 or 8809-8055.


Honeybon’s Black Forest Cake

HONEYBON launches its Black Forest Cake — a nostalgic dessert made with layers of moist chocolate cake, smooth cream, and a burst of cherries, all finished with a generous shower of chocolate shavings — just in time for Father’s Day. Honeybon is located at SM North EDSA City Center, Level 2, SM Megamall’s 3rd Floor Bldg. B, and the 2nd Level of Festival Mall. For added convenience, customers can order online for delivery at honeybon.ph. To stay updated on exclusive Father’s Day offers, follow Honeybon on Facebook and Instagram (@honeybonph).


Taco Bell’s Nacho-Ordinary Dad Pack

TACO BELL is adding fun and flavor to Father’s Day celebrations with its Nacho-Ordinary Dad Pack. It comes with three servings of Beef Burrito, three servings of Cinnamon Twists, one platter of Nachos Bell Grande, and three 12-oz servings of soda, all for P799. The Nacho Ordinary Dad Pack is available until June 30 only. Enjoy this set at the nearest Taco Bell store for dine-in and take-out orders. It can also be ordered for delivery via the 8911-1111 hotline, or through Taco Bell’s official delivery partners Grabfood, foodpanda, and Pickaroo.


‘Dad-ventures’ at Four Points by Sheraton Palawan

LOCATED on Sabang Beach in Palawan, the Four Points by Sheraton Palawan hotel in Puerto Princesa is part of the Marriott International group of hotels. A 24-hour gym and a pool with a swim-up bar are just some of the amenities. Dads can try running or biking on the nature trails around the hotel, as well as indulge in watersports activities like solo or duo kayaking, crystal kayaking, skimboarding, and snorkeling. Thrill-seeking dads can get a kick out of the 800-meter Sabang Zipline or spelunking at Ugong Rock. Foodie dads can enjoy the all-day dining and buffet restaurant, Evolution, which serves locally sourced organic produce. Dads who cook can join a sustainable farm tour and a farm-to-table meal at the Sheridan Organic Farm. Evolution and the swim-up bar also have cocktails inspired by local fruits, and a selection of local craft beers. Beer-loving dads should try the hotel’s signature Pineapple by the Sea, and the latest offering, Ayahay Beer — Suman Pandan Pale Ale, both specially created by Palaweño Brewery as part of the Four Points chain’s Best Brews program. Nature-loving dads will enjoy learning about Palawan’s ecosystem and wildlife during the Mangrove Paddleboat Tour, or take a 30-minute walk along the beach to the 50-foot-high Sabang Waterfall. Palawan’s world-famous Puerto Princesa Underground River is also just a short boat ride away. A stay until Sept. 30 includes a free stay for a third guest when booking using Flexible/Member Rates. Plus, get 35% off on shared airport transfers, complimentary access to water sports, and other perks. Book rooms directly through the hotel website (www.fourpointspalawan.com). Reservations may also be made through e-mail reservations.palawan@fourpoints.com or by calling (048) 550-9000.

UnionDigital to be ‘more disciplined’ in lending

UNIONDIGITAL Bank, Inc., the digital bank unit of Union Bank of the Philippines, Inc., may disburse less loans this year to keep its nonperforming loan (NPL) ratio low.

“The disbursements are going to be significantly lower this year versus last year because last year, the loan book grew, but the NPLs also grew. So, we learned from that. We are going to be more disciplined,” UnionDigital Bank President and Chief Executive Officer Danilo “Bong” J. Mojica II told reporters on Wednesday.

“The criteria that we use to lend are significantly more disciplined. We’re using more alternative data because at the bottom of the pyramid, not all of them have a credit card or loan data, so we have to use alternative data like telephone data,” he said.

At end-2024, UnionDigital Bank’s net NPL ratio was at 12.12%, latest Bangko Sentral ng Pilipinas (BSP) data showed. Its net loans were at P5.92 billion.

“Sometimes when you rush your growth, you become careless, and I think some of the challenges that we had were from growing too fast. The board and the management, we have actually decided to be more purposive. It is better to be small and profitable than to be big with major NPLs,” Mr. Mojica added.

UnionDigital Bank currently has just over one million users, with 453,000 of these customers availing of loans, he said.

On Wednesday, the digital bank announced a rebrand as they target to make their services more accessible to first-time users, especially those from underserved or unbanked sectors like sari-sari store owners, ride-sharing drivers, daily wage earners, and informal workers.

It launched a campaign that includes a financial literacy program, which will be done through partnerships with communities.

UnionDigital Bank will also launch new products including a basic savings account with no minimum balance and maintenance fees, a time deposit product with a minimum amount of P1,000, payroll loans, cash loans, and a Visa-powered virtual debit card.

“Additional features in development include early wage access, which will enable workers to tap into their salary ahead of payday, and microinsurance offerings to help users stay protected from unexpected life events,” it said.

UnionDigital Bank is one of the six BSP-licensed digital banks in the country. It secured its license in July 2021 and began operations in July 2022.

Its total assets stood at P19.45 billion as of end-2024, latest BSP data showed. 

In 2023, the digital bank booked a net profit of P155.31 million, a turnaround from the P447.14-million net loss posted in 2022, according to its annual report for that year. — Aaron Michael C. Sy