The grandfather of one half of the romantic duo behind Dream Wide Awake passed down the tradition of tsokolate de batirol (a Filipino cocoa that’s mixed with a wooden stick specifically designed for chocolate). At their pop up stall focusing on coffee and chocolate beverages, they even use a sturdy old brass pot which has their grandfather’s name etched at the bottom, signifying that this pot has melted generations worth of “tsokolate”. And it’s used in their mocha coffee, which produces a bitter and dark chocolate flavor, creating a more authentic tsokolate experience. It’s inspiring to see someone realize the value of a tradition nearly forgotten by time. Their concept is part of The Good Trade Fair’s roster of eco-friendly stalls focusing on reducing waste by serving food and goods using recyclable materials like glass bottles and package-free items. Make sure to catch them today through Sunday at Central Square in BGC.
On the lookout for Metro Manila’s best cookies? Then be sure to stop by Scout’s Honor. They’ve earned a high reputation as a great place to find scrumptious cookies, but they’re not stopping there. They also dabble in specialty coffee, handcrafted milkshakes, and curating their own line of craft milk—obvious pairings for their cookies. We sampled their Horlicks milk, which is basically sweet malted milk, and paired it with their ultimate triple chocolate cookie. It’s a combination that brings to mind the typical Filipino childhood memory of drinking Milo (powdered malted chocolate milk drink) before bedtime. They also have interesting creations like charcoal-infused craft milk. And if none of the pre-made treats pique your interest, you can try your hand at crafting a personalized cookie. It’s one of the few places around the Metro where you’re free to be in tune with your inner child.
Glenfiddich Philippines’ Most Experimental Bartender 2019 is the craziest and most creative whisky industry event in the country, and we’re here celebrating tonight’s huge gathering.
This is the best year they’ve had so far, full of concoctions like “scotch” tape, pastries, salmon garnish with homemade vinegar, soy curd, milk teas, and doughnuts—all paired or infused with Glenfiddich 12-year-old scotch of course.
There are also artists pairing the scotch with tattoos, pomade, and photography.
This year’s winner gets to fly off to Scotland and compete internationally at the global finals where they get a chance to be crowned the World’s Most Experimental Bartender of 2019, one of the industry’s most prestigious titles. We’re excited to see who the top three contenders are that make it to the next step. Stay tuned for more updates!
Specialty grade matcha (green tea leaves that are finely grinded) is starting to gain traction in the Philippines, and Made In Matcha is helping pioneering it. As a pop-up matcha bar, they offer different concoctions that put the spotlight on matcha and other specialty grade teas like the houjicha. They also have premium matcha powders and nama chocolate spread that you can order online or at their pop up events. Made In Matcha gives premium teas all the respect they deserve, even using a chasen (which is a Japanese whisk usually made with bamboo, meant for mixing matcha in tea ceremonies). You’ll find them almost weekly serving drinks at different events; we’ve seen them in action during a couple of events around Metro Manila like at Pursuit Fair. It’s a refreshing sight to see, especially now that mediocre milk tea has been making another comeback in the Philippines. If you’re a milk tea lover that’s tired of drinking too much sugar, you’ll appreciate Made In Matcha because they’re focused more on the flavor of the tea than on its sugar content.
This is the El Matador, served in one of the finest cocktail bars in Metro Manila, Raging Bull Chophouse Bar. This house drink (not to be confused with the tequila-based, classic matador) is made with Rittenhouse rye whiskey, Cherry Heering liqueur, pink grapefruit, mandarin juice, and vanilla syrup. The smokiness trails nicely with its sweet and sour cherry notes, all ending with a hint of vanilla. Raging Bull, situated in Shangri-La at The Fort, is best known for their fancy premium steak cuts, but don’t miss out on their extensive cocktails and spirits menu—they serve almost everything you can think of, from mezcal to craft beer. If you appreciate a learning experience, every spirit in their menu has an origin story that you can read through before ordering. It’s an attractive menu too, made with a classy full grain leather cover with their logo subtly engraved on the top. They pay attention to detail, from classic leather chairs to a wall dedicated to antique carving tools; everything is just right.
Stepping inside Raging Bull will instantly give you a nostalgic feel of the 1960s era. A very intimate and cozy atmosphere hidden inside one of Manila’s finest hotels. Not all cocktail bars are great for food, but here’s where Raging Bull definitely stands out. It’s a good idea to bring a date and enjoy a well-prepared steak with their classic cocktails.
Find Raging Bull in Shangri-La Hotel, Bonifacio Global City
Pandan flavored latte? Yessir. If that piques your interest, pop by Poblacion’s ABKD to give it a whirl. This simple twist on the classic latte packs a refreshing flavor that’s not as sweet as might be expected. The pandan flavor doesn’t overpower the taste of the coffee, it and goes perfectly well with their food. We paired ours with their crowd favorites, Japanese steak silog and shrimp dragon roll. Adapting to local taste buds doesn’t have to mean lower quality coffee—just be sure to look for shops that highlight their coffee as central to their identity and make sure they still give attention to the quality of their beans. And having a creative barista who’s willing to curate and experiment with their own signature beverage is also a good sign. Like at ABKD, for example. If you’re a daily latte drinker, this will be a nice change of pace from your routine.
For the uninitiated, pairing a rice bowl with coffee is definitely a thing here in Manila. If you’re tired of the open-faced toasts and plain pasta common in your usual upscale neighborhood cafe, then let Caferista spice things up. While there, we pair our coffee tonic with a kielbasa plate and bacon slab rice bowl, and let’s just say that we’re very impressed. Their simple but well-thought-out food menu is viable as a weekly staple for neighborhood folks.
Being a barista is often a side hustle, the baristas here are a mix of part-timers balancing college schedules and full-time baristas who usually have second careers in the art or music worlds. They’ve managed to create a community of regular, like minded customers, creatives in their own industries. College students often choose to work as a part-time barista because it’s a productive way to spend free time during college. You get to meet new people every day while earning extra income and learning a new skill. Working double shifts on both your passion and as a barista can be difficult, but the best ones figure out how to use their creative voice as a tool to connect with customers through meaningful conversations. More often than not, people bond with their neighborhood barista. Relationships like this can help create a flourishing community and build a stress-free environment for both the barista and the customer. A chat with one of Caferista’s baristas is a great example, so drop by for a first-hand experience!
Is lunch time too early to be drinking a beer bottle? It’s possible, but luckily this is actually coffee. During Pursuit Fair this month, we came across an intriguing bottle at The Den’s pop up. On first glance it most definitely looks like craft beer, but upon closer inspection it’s not your usual boozy treat. Instead, it contains a locally-sourced cold brew made with beans from the mountains of Benguet in the Philippines. The art on the packaging is outstanding, representing the origins of their home in Manila’s Binondo neighborhood—often cited as the oldest Chinatown in the world. Since it looks so much like a beer bottle, the lack of carbonation is a bit of a shock. Whether pouring a bottled drink into a glass actually tastes better or not is a matter of debate, but we side on the glass and fully recommend you do so with this drink as well. Partially, that’s to avoid the expectation of bubbles. But that’s also because part of what makes a drink enjoyable is the smell, and if you’re drinking from a bottle you miss out on half the experience. This is particularly true of coffee, and if don’t you agree, just think about how the scent of beans brewing in the morning gets you out of bed.
Chains shouldn’t compromise quality. It’s an outlook that Toby’s Estate is aiming to prove with several locations across Metro Manila. As one of the first shops in the region to showcase specialty coffee, they deserve credit for what they’ve accomplished so far. Toby’s has inspired their customers to appreciate a better and simpler cup that focuses the coffee itself, raising standards higher than what people were accustomed to. Your options may vary from store to store, and some branches serve up a better taste than others, but all of their stores are familiar and comfortable. You can always rely on them to serve up a no-fuss, daily cup of coffee.
The Toby’s Estate at Century City Mall in Manila is a grab-and-go type situation, sparsely filled with only a few stools lined along the wall and a counter. They offer the standard Toby’s coffee menu and a substantial choice of pastries, but this branch forgoes any meals because of its to-go nature. They put an emphasis on their single origin coffee from Kenya, which is a Black Currant AA. It’s a special blend of beans from different lots within Mt. Kenya and the Central Highlands region. As an iced black, you’ll find tastes of dark chocolate with blueberries and hints of burnt caramel. They also offer some pastries from Bucky’s, a shop worth noting for their famous “Bucky” brownie (although they refuse to call it a brownie). This Toby’s is located near a cinema, so for people who have tendencies of sleeping while watching a movie, the shop might be your new best friend.
Hineleban Cafe is no run of the mill cafe. They serve a drink called Kafe Laranja, which was presented at last year’s Philippine Coffee in Good Spirits Championship by their barista Adriane Alcid. It’s an iced shaken long black, sweetened with orange juice and garnished with apples. Even when the caramelized apple isn’t available—like when we visited, for example—it’s still a very good drink. The adventurous among us can even take advantage of an optional shot of whiskey. The Laranja is very refreshing and the taste of orange highlights the bright coffee flavor. Their new location in Poblacion is known to be popular after the sun drops because of the prolific bars throughout this nightlife district in Metro Manila. But Hineleban itself is actually a very quiet and serene place, perfect for regaining your balance.
