Cover Get to know Rian Asiddao, the bartender behind Bar By East, The Jury and other concepts around town
Get to know Rian Asiddao, the bartender behind Bar By East, The Jury and other concepts around town
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Bar owner, consultant, brand ambassador and competition winner—Rian Asiddao has spent over a decade quietly shaping the Philippine bar industry behind the stick
There’s a particular kind of bartender who doesn’t just make drinks—they build the rooms where other people make memories. Rian Asiddao is one of them.
His origin story is refreshingly unglamorous: a Hotel Management student at the University of Santo Tomas who wanted to be a chef, until his grades pointed him elsewhere. “My grades in culinary were low, and my grades in the beverage side were high,” he says, “so I focused on my strength, and it became my passion.” That pivot led him to flairtending competitions, a bar-back role on the pre-opening team of The Atlantis Hotel in Dubai and then back to the Philippines, where he joined the pre-opening teams of Salon De Ning at The Peninsula Manila and, later, Long Bar at Raffles Makati.
Read more: Meet Me at the Bar: Jessey Qi of Last Chance, Siargao
Above Rian Asiddao served as Diageo’s brand ambassador for over ten years
Rian Asiddao served as Diageo’s brand ambassador for over ten years
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In 2015, Diageo Philippines came knocking with a brand ambassador offer, a role he held for over ten years—and one that places him at the centre of how the industry educates itself, how it tastes and where it heads next. Alongside it, he has co-founded Bar by East in Marikina and The Jury in Makati—his self-described “babies”—and holds partnerships in The Spirits Library, Flo All Day Drinking and DBWY (Drinks Be With You). His consulting fingerprints have brought establishments like The Attic and The Currency Cafe + Lounge to life.
If the Philippine cocktail scene feels more spread out than it did a decade ago—reaching into neighbourhoods and away from central business districts—Rian has had a hand in that. Below, he talks to Tatler about winning an international competition with a balut cocktail, the underrated ingredient he thinks bartenders are sleeping on and the philosophy that has guided every drink he has ever made.
Above Rian Asiddao with his team at Bar By East, an architecture firm space turned cocktail bar
Rian Asiddao with his team at Bar By East, an architecture firm space turned cocktail bar
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Why did you want to work in the cocktail and bar space?
I really wanted to be a chef, but my grades in culinary were low, and my grades in the beverage side were high, so I focused on my strength, and it became my passion. This industry is vibrant, and the best thing for me is that I get to know so many people from different walks of life.
What was the drink or moment that made you fall in love with beverages?
It was when I started flairtending back in college. I started joining competitions and represented my school several times.
How would you describe your philosophy as a bartender?
“There will always be a drink for you.” Drinking and making cocktails can be fun and complex, but at the end of the day, it boils down to your preference—and most of the time, the simpler, the better. There are also low- and no-ABV options nowadays. And let’s not forget the most important part: the hospitality.
Related: Bar By East: Architecture firm by day, cocktail spot by night
Above Bar By East in Marikina City is a neighbourhood favourite for high-quality cocktails
Bar By East in Marikina City is a neighbourhood favourite for high-quality cocktails
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Who would you consider to be your greatest mentor, and what did you learn from them?
I have so many mentors in this field, but if I have to name a few, they would be Cathy Casey and Danny Ronnen of Liquid Kitchen US for my bartending career. As a brand ambassador and bar owner, I’d say Colin Chia of Nutmeg Collective made a significant impact on me.
What are some new trends you've observed in the bar industry?
In terms of drinks, bars are now experimenting with ingredients, techniques and styles—sometimes resulting in out-of-this-world flavours. In terms of space and concepts, there are now more “neighbourhood” bars in different areas, bringing cocktail culture closer to consumers and increasing the scale.
What excites you most about where the bar industry is headed?
More bars are opening in different areas, which is a great way to spread cocktail culture and inspire people to drink better, not more. The bar industry is also more connected globally now—sharing ideas to further grow the craft is happening steadily.
Above Bar By East’s wintermellon highball, marakina sling, and violet cocktails
Above The Jury is among the newest cocktail bar around town, located along Jupiter Street, Makati City
Bar By East’s wintermellon highball, marakina sling, and violet cocktails
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What’s one piece of advice you would give to someone just starting out in the bartending industry?
If you’re serious about something, put your heart into it. Every day is a learning journey—keep learning and be a better version of yourself. Don’t rush, and take everything one step at a time. Don’t forget to enjoy it, because if you are enjoying what you do, your guests will enjoy it too.
What is your go-to cocktail order?
A Bee‘s Knees is my favourite. But after a long day, a highball or a G&T is my go-to.
What drink do you usually order when visiting or judging a new bar?
A gimlet or daiquiri for the balance of sweetness and acidity, a Negroni for dilution and a highball for the ratio. But what is important to me is that they serve water with the cocktail—or at least before it arrives.
See also: Tatler Best 20: the best bars in the Philippines 2026
Above Meet me at the bar with Rian Asiddao Rian
Meet me at the bar with Rian Asiddao Rian
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What is your favourite spirit to work with in cocktails, and why?
I’d say gin and whisky. But recently I’ve been experimenting a lot with liqueurs.
What’s an underrated spirit or cocktail that you think deserves more attention?
Liqueurs. Bartenders can highlight them more as a base rather than just a supporting ingredient.
What do you wish more people understood about the bar industry and cocktail culture?
The bar industry is not always about having fun and enjoying cocktails. People must understand the “back office” work: inventory, maintenance, stock purchasing, costing and so much more.
What is your signature cocktail creation—or a cocktail you're most proud of?
A lot of people don‘t know that I created a balut cocktail called “Hatched.” This was my winning cocktail at the La Maison Cointreau Cocktail Competition in the Philippines in 2014. It‘s made with balut broth, Ketel One infused with ginger, Cointreau, Yellow Chartreuse, salt, pepper, orange zest and a balut on the side as a garnish pairing.
I’m also proud of our best sellers at Bar by East: the Bear by East (a gummy bear cocktail) and the wintermelon highball.
Credits
Photography: courtesy of Rian Asiddao
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
