That’s not to say the cocktails are secondary, either. Despite the decadent interiors of The Back Room, beverage manager Volkan Ibil attests that beverage remains the rightful king. “As a mixologist, I let my guests decide if we are good or bad,” says Ibil. “A great mixologist can create beverages that look beautiful and taste delicious while captivating guests and making their moments extra fun and memorable.”

Beyond creating delicious drinks (and efficiently, at that), Ong emphasises the importance of recognising your guests’ needs. “Sometimes, you go to a bar and just want a simple G&T or a highball. Sometimes, you want to be left alone, sometimes you want company, or maybe you’re curious about what the bartenders are doing, so you sit at the bar to watch the show and ask questions. The bartender should tend to those questions, tend to those interests.”

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But there’s much more to bartending than everything the guest sees, including R&D. In large part, the drive to innovate, experiment, and think outside the box relies on support from ownership, too. “Aside from the drinks and ambience of the bar, it's all about empowering your bartenders to be happy, feel proud, and engage with the guest,” says Ibil. “If your bartenders are engaging, they can understand their guests’ preferred flavour profiles, pushing them to create innovative and bespoke drinks.” Likewise, Ong underscores the value of having bartender-driven bars. He explains, “Even if the owners are not bartenders, that’s okay—but you have to support the bartenders. Look at Southbank, for example. None of the owners are bartenders, but they have a very strong team in both Ortigas and Alabang because they laid a foundation with their bartender, Kevin Corrales to lead them.”

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While The Curator and The Back Room were the only two Philippine bars on Asia’s 50 Best Bars and 51-100 lists, both Ong and Ibil are confident about the growth of our beverage industry. Ong observes, “The bar scene has progressed, our palates are evolving—you not only see it with food, but with drinks as well. In the wake of the pandemic, there’s real revenge spending and we’re not taking life for granted anymore—that’s why we’re all travelling, eating and drinking well. It challenges us to up our game.” Similarly, Ibil observes “Manila’s cocktail and bar scene has been garnering recognition. Looking at the other emerging markets like Bangkok, Kuala Lumpur, and Seoul, Manila is on par with the talent, skill and willingness to create cocktails.”

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Indeed, there is a wealth of homegrown talent giving rise to more exciting, quality bars. Beyond his own concepts, Southbank, The Back Room, and The Spirits Library are among Ong’s current favourites, while The Blind Pig continues to be his top pick. “I just love it there, I go there every week,” he shares. “You walk in there, you feel like you’ve been transported elsewhere and you’re no longer in the Philippines. They do the classics really well.” He also commends ReCraft and Bar Flora, saying “They’re really quality bars in the New Manila and Tomas Morato area, where previously there were none. They’re really changing the scene over there—they’re playful, the drinks are good and the hospitality as well.” Meanwhile, ITO Beverage Space is what Ong praises as the dark horse. “They’re doing something different, in that it’s all-day drinking with coffee, tea, and cocktails, but it’s also a tasting menu. Very young, very talented, with an eye for detail. They’re curious, and they’re hungry.”

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Optimistic about the future of the Philippine bar scene, Ibil hopes to see more “collaborations in organising events, holding cocktail masterclasses and cocktail festivals.” “Through this,” he expounds “we are empowering all local bartenders, drawing attention and awareness to the talent and creativity of Filipino bartenders.”

In a similar vein, Ong points to the importance of community. “I personally don’t like drinking in my own bars—the best way I feel I can support our industry is by going around other people’s bars. It’s the same for consumers: support everyone, support Flipino, support local; support people who are working hard and trying to make a dent in the industry. Everyone has their favourite bars, but it would be nice to see everyone everywhere. A rising tide lifts all boats.”

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