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Great Drinks and the Places We Drink Them Daily.

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Great Drinks and the Places We Drink Them Daily.

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Philippines

The La Marzocco Linea Micra: A 200,000 Peso Flex that Actually Works

There is a specific kind of gravity that comes with unboxing a La Marzocco. Even in its smallest form factor to date, the Linea Micra carries the weight of its heritage. At roughly 220,000 pesos on the Yardstick Coffee website, it sits about 100,000 pesos cheaper than its big brother, the Linea Mini. It is, for all intents and purposes, a “mini of the mini.” But don’t let the footprint fool you: this is still very much a hand-built Italian sports car designed for your kitchen counter.

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japan

Barista Map, Osaka

It has been almost a year since I drank that latte, and in that time I have not had a better one. To put that in perspective, I have traveled through seven countries since then, drinking coffee in over a dozen cities, often seeking out cafés known for precision and ambition. I even attended the World Brewers Cup Championship at World of Coffee in Jakarta, surrounded by some of the most technically accomplished coffee in the world. All of it was excellent. None of it quite moved the goalposts the way this latte did.

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Malaysia

Ver Bar, Kuala Lumpur

Between the number of places we visited on our trip to Malaysia, one place stood out among the rest. Within the bustling city center of Kuala Lumpur where the energy is high and always on the go, we found our space at Ver – the bar at Nadodi, down an ornate passageway inside the Four Seasons Hotel with an intricately designed facade and a stunning arch doorway that pulls you to step inside. Even before you walk through the entrance, Ver’s storytelling had begun.

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Philippines

Problem Child, Makati

On paper, Problem Child feels like a return to a specific, formulaic well. It has the nondescript entrance, the missing signage, and a location situated at the far end of a dingy parking lot. It is a foundation laid around a decade ago, reminiscent of the “secret” bar tropes that defined the 2015–2020 era.

Yet, as we moved through 2025, Problem Child emerged as arguably the most important bar in Metro Manila. By leaning into that established foundation rather than trying to reinvent the architecture of a “hidden” bar, the team has freed themselves to focus on the things that actually matter: clarity of vision and an almost clinical precision in their menu and service.

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Vietnam

Every Half Coffee Roasters, HCMC

I went to Every Half Coffee Roasters twice, both visits at locations in District 1. Late morning, after brunch. That part matters, because the café felt settled into the day rather than ramping up for it. What stood out immediately was how clearly Every Half positions coffee itself as the focus, without making the experience feel narrow or academic. Vietnam is one of the world’s largest coffee producers, yet its role is often flattened into a single narrative centered on robusta. Arabica is marketed as premium. Liberica is usually an afterthought. At Every Half, all three are treated with equal care and attention. Arabica, robusta, and liberica appear side by side, each presented for what it offers rather than what it lacks.

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Hongkong

Bar Leone, HK: The Radical Normalization of the World’s Best Bar

The first time I heard about Bar Leone, it wasn’t through a press release or a flashy social media campaign. It was from my friend Carmel, the founder of Kalsada Coffee. Living in the neighborhood, she told me that Bar Leone had become her singular destination. For someone deeply knowledgeable in the beverage industry, her endorsement carried weight: in Hong Kong, she only drank coffee at home, and for cocktails, she only went downstairs to Bar Leone.

By the time I finally made it to the Bridges Street space, the bar had already claimed the number one spot on Asia’s 50 Best list. It would a few months later claim the same accolade on the global 50 Best list as well. In the industry, a ranking like that usually triggers a specific set of expectations: reservations booked months in advance, hushed tones, and a menu that requires a glossary to navigate. Bar Leone, however, has opted for a different kind of excellence.

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Osaka

INC & SONS: Vinyl, Umami, and the Art of Atmosphere in Osaka

In the basement of a nondescript building in Osaka’s Chūō ward, INC & SONS reveals itself like a secret. The room is low-lit and leather-warmed, more like a listening salon than a bar. At the center of it all is sound, carried through a system built from legends: Altec Lansing A7 speakers, an Altec 1570B tube power amp, the 1567A preamp, and a Garrard 401 turntable. The effect is unmistakable. Records breathe. Bass notes bloom. Every track feels deliberate.

That sense of curation doesn’t stop at the speakers. Drinks come across like they’ve been mixed with the same attention as the playlist. A Wagyu Old Fashioned delivers richness without heaviness, while a seaweed-infused cocktail pulls umami into the glass with a quiet confidence. Both drinks nod toward Japanese culture without leaning into clichés. They taste like reinterpretations instead of recreations.

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Alcohol Philippines Singapore

Bar Bon Funk, Singapore

Walking into Bar Bon Funk, I didn’t know that I’d be entering into one of my favorite spaces. In the beverage and hospitality industry, a night out in another country is as much enjoyment as it is education. This bar is firmly planted in the center of Singapore’s New Bharu, a former school building converted into lifestyle complex. It’s literally a classroom and class was in session.

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Philippines

Bar High Five, Ginza

There is no printed menu at Bar High Five. A server explains that there are three kinds of cocktails to choose from: a classic, a drink built around seasonal fruit, or something fully customized. If you choose the customized path, the bartender begins asking questions to understand your preferences. The exchange feels natural, never forced, and their confidence puts you at ease.

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Philippines

Brookland, Jakarta

Brookland Coffee sits inside a creative complex in South Jakarta, but on a Saturday morning the first thing you notice isn’t the building. It’s the crowd. Outside, where cars might park, long benches, fiberboard blocks, and stools are packed with cyclists. The bike rack is heavy with frames, helmets slung from handlebars, and every seat is taken by young men in every imaginable cyclist get up: long sleeves, short shorts, flat shoes, cycling caps. It feels more like a clubhouse than a café.

Step inside and the air shifts. The interior space is air-conditioned, designed for a slower pace. Women and small groups fill the tables, a couple with laptops plugged in, conversation moving quietly. Near the bar, seating is tighter but every spot is full. The walls carry illustrations of all sorts, surrounded by a clutter of merch, mostly nylon foldable tote bags in a streetwear style. It’s casual but intentional, part of the café’s personality rather than a curated gallery statement.

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