Nuvali Feature Article

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By Nickky Faustine P. de Guzman


NUVALI revels in nostalgia, but at the same time, it is forward-looking. Its contradictions allow it to look at the past with sentimentality while living in the present and creating a future with lessons learned from the times gone by. The 2,290 hectare mixed-used property, a project of Ayala Land, is designed with the idea of Manila before it became what is now — a crowded urban jungle. Nuvali vows not to become another limited and suffocating urbanized city with no spaces for human interactions. Forty percent of the development is allocated to open spaces that encourage the public, both residents and visitors, to walk, jog, cycle, play, and read under the trees. The property is home to 51,986 trees, 86% of which are native species. Fifty percent of the residential areas are open spaces for its 6,000 current inhabitants, majority of whom are the overseas Filipino workers (OFWs). The Ayala Land development townships in Nuvali are Ayala Land Premier, Alveo, Avida, and Amaia.

“We leave nature as it is and we don’t want to have any interventions with it as much as possible. Majority of our land owners are OFWs who have lived and worked abroad and have their expectations based on the country they’ve temporarily called home. They are seeking a serene escape,” said Nuvali General Manager John Estacio in a meeting with journalists on Oct. 9 at Seda hotel, another Ayala property that also champions a sustainable lifestyle.

Seda, an eco-friendly hotel, is a LEED (Leadership in Energy and Environment Design) silver certified hotel and recipient of the Urban Land Institute Philippines’ Healthy Places Award. The hotel faces a man-made lake with lanes for bicycle riders and pedestrians.

Nuvali’s overarching brand is about sustainable and green living. “People have come to appreciate a lifestyle that embraces sustainability,” added Mr. Estacio.

Sixty-four percent of the huge Nuvali property — or 1,458 hectares — are already developed for concrete edifices like shopping malls, a hotel, a hospital, a big grocery, business offices, a convention hub, and two schools (Xavier School and Miriam College) set amidst Mother Nature. Future plans, according to Mr. Estacio, include another Seda hotel, an extended shopping mall, “and perhaps a museum.” He said the construction of a new building depends on the demand.

Visiting a future city

While it may not have a museum or art gallery yet, the property already has a sprinkling of outdoor art installations by Michael Cacnio, Juan Carlo Calma, and Eduardo Castrillo.

Nuvali — from the words “nova,” or the birth of a star, and “valley,” where it is situated — gets around 60,000 visitors per weekend. Tourists can either drive there — Nuvali is less than an hour away from Metro Manila if the traffic is light — or they can take a P2P bus from the Glorietta, BGC, and Balibago stations (P250).

There visitors can enjoy recreational activities which revolve around the idea of interacting with nature. For an entrance fee of P20, visitors can pick fruits and vegetables at an organic farm called Greens and Patches. Whatever they pick is weighed and priced accordingly. Beside the farm is a zone called Camp N, which purposely lures people to move around and have fun in its obstacle courses, rope courses, and an aerial walk.

Nuvali also has a 50-km mountain bike trail.

The property is home to a thriving wildlife and bird sanctuary for endemic species. When the beeps of our smart phones and the buzzes of the city life are the usual sounds of our daily life, the aviary is a good reminder that there are other sounds in the world we need to hear: the chirps and tweets of birds, and the rustling sounds the leaves make when the wind kisses them.

The main attractions of Nuvali are the things we used to enjoy, but alas, took for granted.


Nuvali Now Video

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M: +63.917.502.9252
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Nuvali Drone Footage

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Nuvali Eco City Santa Rosa Laguna Long range 11km Drone Flight
By Walter Apaga

Reshaping Land, Reshaping Lives

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At Ayala Land, Inc., we don’t just reshape land – we reshape lives. We create spaces that inspire, and reshape communities – whether through walkable estates that encourage healthy living, leisure experiences that give shape to special memories, workspaces where goals are made and achieved, or homes where families are nurtured. We reshape potential into engines of growth and economic development for more Filipinos.

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Nuvali News

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Nuvali hosts country’s biggest trail bike race
by Homer Vidal

NUVALI continues its advocacy of a balanced lifestyle and a sustainable community by hosting the 2016 Dirt Weekend Bike Festival, the biggest and best off-road bike event of the country this year to be held November 11 and 12.

“Mountain biking and the balanced lifestyle we promote here in Nuvali naturally go together. This is close to our heart. Biking is something that is promoted well in Nuvali. We hope to change the attitude of Filipinos about transport. Riding bicycles is a good alternative to driving cars. It is economical and socially sensitive,” said Nuvali General Manager John Estacio.

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Riomonte 6% Price Increase

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riomonte in nuvali price increase

Please be informed that effective July 9, 2015, there will be a 6% price increase for all remaining lots in Riomonte except for the Ridge Park lots.

LTS NO. 029824
Project Owner and Developer: Ayala Land, Inc
Project Location: Barangay Canlubang, Calamba City, Laguna
Project Completion: February 2021
Neighborhood 1 Turnover: Q3 2017

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SEDA Chefs News

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Seda chefs showcase Japan, regional cuisines

Straight Up bar at the hotel chain’s BGC flagship presents executive sous chef Danilo Gallardo’s special recipes, including 90% butter-free Kuruma shrimps

Philippine Daily Inquirer 12:12 AM | Thursday, May 14th, 2015

Until May 16, Seda BGC hotel’s Straight Up roof-deck bar will cross international borders and pique diners’ appetites with Japanese favorites on its evening buffet of appetizers by executive sous chef Danilo Gallardo of Seda Nuvali.

Apericena, a popular custom in Italy in which diners enjoy aperitif with a buffet of finger food, can be enjoyed at Straight Up 6-8 p.m. daily, transforming pre-dinner cocktails into a time of adventure and discovery.

Gallardo has over 14 years of experience cooking Japanese dishes in major hotels across the globe. He has worked as a chef catering exclusively to Japanese expats in a multinational firm, and was asked to open a Japanese restaurant in a five-star hotel after one of its Japanese owners found his cooking highly impressive.

For this food special at Seda in Bonifacio Global City, Gallardo, using his own special recipe, will showcase additional a la carte items not commonly offered locally—including Spiny Lobster Soup, Sea Urchin Tempura, Baby Squid Tempura with Squid Ink Sauce, Kuruma Shrimp Filo with Cilantro Sauce, Herb-Grilled Sea Bass with Fried Soybean Curd, Green Tea Parfait and Seafood Ceviche.

Emphasizing its unique preparation, the Kuruma shrimp, or Japanese tiger prawns, will be deep-fried in filo pastry instead of the usual batter, making it not only tastier but also healthier because it is 90-percent butter-free.

Sashimi will also be served in a different way, already marinated then topped with a little hot oil mixture to cook it just a bit and add flavor.

For lunch, Gallardo will offer the Japanese-inspired Executive Set Lunch at Seda’s Misto restaurant until tomorrow.

Seda BGC executive chef Romualdo “Pepe” Castillo explains that the hotel’s presentation of Japanese specialties in its outlets is part of an exchange program among chefs of the hotel chain owned and managed by Ayala Land Hotels and Resorts Corp.


From Seda BGC, Gallardo will fly to Davao City and whip up Japanese delicacies for diners at Seda Abreeza on May 25-31.

Meanwhile, chef Giovanna Flores of Seda Abreeza recently presented Nuvali diners with Mindanao specialties, such as chicken pianggang spiced with garlic, ginger, lemongrass and chili over grated coconut.

She also served pomelo crème brûlée and sinuglaw of the freshest blue marlin to highlight popular ingredients from her region.

Castillo’s pizzas has Pinoy twists such as laing, bagnet and Bicol Express.

When he takes the culinary stage at Seda Centrio and Seda Abreeza, Castillo will focus on international specialties such as steak, lamb, sea bass and pasta, with cocktail fare and a new and creative range of desserts by Seda BGC pastry chef Enriquito “Riki” Rodriguez.

The four Seda hotels in BGC, Davao, Nuvali, and Cagayan de Oro have a common restaurant named Misto, the Italian word for “mixed.” It offers dishes for global travelers and specialties linked to its particular location.

The Seda chefs’ exchange program produces new entrees and other dishes that have been tested and warmly received in other properties.

Seda BGC, the hotel chain’s flagship, is at 30th St. and 11th Ave., BGC Taguig; tel. 9458888 or e-mail


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