Revolution Precrafted, CCEI Break Ground For $750-Million Revolution Flavorscapes Project

by Cha Cayabyab, iOrbit News Online

Revolution Precrafted, a global leader in branded prefab structures, and Central Country Estate Inc. (CCEI) today officially break ground for the planned the $750 million Revolution Flavorscapes project in lakeshore, Pampanga.

Leading the groundbreaking ceremonies are Revolution Precrafted Chief Growth Officer Zoya Vassilieva, CCEI Chairman Arch. Nestor S. Mangio, CCEI Managing Director Brian Mangio, Pampanga Vice Governor Dennis Pineda and Mayor Teddy Tumang.

Envisioned tobe the “World’s First Livable Food Park”, Revolution Flavorscapes will have approximately 14,000 homes on a 140-hectare prime development inside the Lakeshore Estate in the town of Mexico, in the Philippine culinary capital of Pampanga.

The development boasts of unique amenities including a Museum of Ice Cream, Museum of Candy, A Chocolate Gallery and a Microbrewery with surrounding beer garden. There will also be a floating restaurant, floating cinema and amphitheater situated at the banks of Lakeshore’s
12-hectares man-made lake. Revolution Precrafted will supply the homes while CCEI will serve as the developer of the project.

‘We are very excited to kick start the construction efforts in Revolution Flavorscapes. By the first quarter of 2019, we will build some 500-600 homes. We are committed to deliver affordable but quality homes on a timely manner,” said Revolution Precrafted Founder and CEO
Robbie Antonio.

For his part, Mangio notes that the site and land development of the site will be completed by the fourth quarter, to be proceeded by the construction of the homes.

“Our technology is already in place to complete the development of the property. We will then start with the construction of the homes by December,” Mangio added.

The entire project is expected to be completed by the year 2021. Revolution Flavorscapes is expected to be one of the most exciting residential developments in the north. It is located just an hour and a half from Metro Manila, and is positioned close to the Clark International Airport, wich now accommodates multiple international flights so the location can expect increased economic activity in the coming years.

It will feature 48 square meter townhouse called Revolution Alcove priced at an introductory price of P1.89 Million; 60 square meter single attached units called Revolution cocoon priced at P2.59 Million; and 72 square meter origin squared units called Revolution Nest priced at P3.7 Million.

It also offers 42-square meter homes called Spaces at P1.42 million.

Revolution Flavorscapes Launched Via ‘Grand Family Palooza’

by SunStar

Behold, the world’s first livable food park, aptly named the Revolution Flavorscapes.

This 140-hectare development nestled in the lush Lakeshore Estate, co-developed by Revolution Precrafted Ltd. and Central Country Estate Inc., is the newest addition to the 12 existing villages of the Lakeshore.

During the launch, CCEI’s managing director, Architect Brian Mangio and Revolution Precrafted’s business tycoon Robbie Antonio gave the crowd an idea about this first-of-a-kind community.

Envisioned to be a truly unique community, the property will feature global food restaurants, a mini brewery, a chocolate museum, ice cream museum, culinary school, a floating cinema convertible to a floating party deck, pop-up stores and a whole lot more.

The concept is ultramodern with Revolution Precrafted providing the designs of prefabricated materials. Building a new home is now faster with four pre-crafted designs to choose from – Spaces, Alcove, Cocoon and the Nest.

Conveniently accessible through the North Luzon Expressway, Revolution Flavorscapes at Lakeshore is less than an hour drive from Manila, 15 minutes away from the Clark International Airport and a 45-minute drive from Subic.

Highlights of last Saturday’s launch were overflowing food from 9 Global food booths by featured top caterers – Hizon’s, K by Cunanan, Tio Julians, XOC, King Jacob’s, Chef Howard Dizon, Chef Liam, Asuncion de Grande and Linelle’s.

Dessert Stations were provided by Lailen’s and The Caking Giant, Juice Bar by NYC Nomad Bar by April Mangio, and a Mini Brewery by Pedro Brewcrafters.

There was a live cooking demo by Chef Liam Tayag (Capampangan Sisig), Chef Howard Dizon (Thai Mango salad) Atching Lilian Borromeo (San Nicolas Biscuits) and Chef Vince Garcia (Classic Spanish Paella).

There was entertainment provided by live band The Kiro, a magic show by Lou Hilario, special presentations by members of the alumni of Sinukwan Dance Troupe, stilt walkers, mimes, jogglers, acrobats.

Organized and co-hosted by Cecil Carreon, the event was hosted by Lia Guerrero, and styled by Jhei Capati. (RDF)