Outside a small Spanish restaurant called "Ambos Mundos 1888," in 780 Florentino Street, Sta. Cruz, Manila, Philippines, where old antique watches are palmed off by scores of shady characters to watch dealers; one can find a bevy of black Vietnamese pot-bellied pigs sprawled on the sidewalk, oblivious to the stares of passers-by.One such porcine specimen named, "Lucky," has a huge snout, with a gut to match. I checked into the restaurant and ordered a beer and some Chinese noodles or "pancit" (Even though the restaurant is Spanish, it also offers some Chinese-style dishes - you go figure!), the better to more closely observe Lucky, fascinated as I was with such a unique representative of the Animal Kingdom.
I found out from the restaurant staff that "Ambos Mundos 1888" has been around since 1888 and has been an instituton in Sta Cruz for a long time. Across the restaurant was a Chinese restaurant, owned by the owner's cousin. The Chinese restaurant was also guarded by two more Vietnamese pot-bellied pigs - both also sprawled on the ground and totally insensible to their immediate surroundings.
I can testify, that everytime that I pass by Florentino Torres Street, that all four Vietnamese pot-bellied pigs (on both sides of the street), including Lucky, are always fast asleep. Thus, when at the precise instant that I was talking to the waiter, I also noticed Lucky suddenly standing up to contemplate the other side of the street with complete and unassailable dignity. Luckily for Lucky and I, I just so happened to be carrying my digital camera and snapped him for posterity. This moment, the decison to take a photograph by the photographer, is what legendary photojournalist Henri Cartier-Bresson used to call "the decisive moment." And so it was - a decisive moment for me to immortalize Lucky's contemplative mode - for posterity - in cyberspace. Note
the stiff bristles along the ridge of Lucky's back. I tried scratching Lucky's side, and it was like scratching sandpaper! But if you zoom in on his head, you'll detect a hint of vulnerability and sensititvity through his long eyelashes which belie his seemingly gruff exterior. In the rough menu on the background you can also see that the restaurant offers "Chocolate Eh," which is hot Spanish chocolate served in tiny cups and are inensely sweet and chocolatey. In the upper photo, you'll see clay pots for cooking a Spanish-colonial-era dish called "bibingka," which is ricke cakes made with coconut, eggs and butter and which are perfect with the "Choclate Eh." I found out that all the leftovers of the two restaurant are fed to Lucky and his cousins. I'm happy for them. It's what you would call a really great deal. In return for their board and lodging, the Vietnamese pigs offer an entertainment factor to passers-by and manage to attract their fair share of walk-in and regular customers. Now that's smart marketing.
I can testify, that everytime that I pass by Florentino Torres Street, that all four Vietnamese pot-bellied pigs (on both sides of the street), including Lucky, are always fast asleep. Thus, when at the precise instant that I was talking to the waiter, I also noticed Lucky suddenly standing up to contemplate the other side of the street with complete and unassailable dignity. Luckily for Lucky and I, I just so happened to be carrying my digital camera and snapped him for posterity. This moment, the decison to take a photograph by the photographer, is what legendary photojournalist Henri Cartier-Bresson used to call "the decisive moment." And so it was - a decisive moment for me to immortalize Lucky's contemplative mode - for posterity - in cyberspace. Note
the stiff bristles along the ridge of Lucky's back. I tried scratching Lucky's side, and it was like scratching sandpaper! But if you zoom in on his head, you'll detect a hint of vulnerability and sensititvity through his long eyelashes which belie his seemingly gruff exterior. In the rough menu on the background you can also see that the restaurant offers "Chocolate Eh," which is hot Spanish chocolate served in tiny cups and are inensely sweet and chocolatey. In the upper photo, you'll see clay pots for cooking a Spanish-colonial-era dish called "bibingka," which is ricke cakes made with coconut, eggs and butter and which are perfect with the "Choclate Eh." I found out that all the leftovers of the two restaurant are fed to Lucky and his cousins. I'm happy for them. It's what you would call a really great deal. In return for their board and lodging, the Vietnamese pigs offer an entertainment factor to passers-by and manage to attract their fair share of walk-in and regular customers. Now that's smart marketing.
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