Cover The Attic, a Tatler Best 2026 bar in Bonifacio Global City
The Attic, a Tatler Best 2026 bar in Bonifacio Global City
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What started as a pandemic side hustle selling soju out of their garage evolved into a high-concept speakeasy that tells the nostalgic stories of the people behind the bar
When the partners of Bonifacio Global City speakeasy The Attic came together to operate a business out of their one-car garage in Antipolo during the pandemic, they never imagined they’d be opening a bar in BGC. As co-owner Niño Cardenas—in charge of business development and creative direction—explained, the company they started in 2020 was what they thought would merely be “a manageable, undemanding side hustle to try and sell soju to surrounding neighbourhoods.” However, the progression of their small-scale liquor distribution in the suburbs into a sophisticated watering hole in the city makes for an interesting case study in organic evolution.
After flipping their first 30 boxes of soju, it then became 50, then 100. Eventually, chu-hais became the craze—those soju-based, carbonated canned drinks that are fruit-flavoured and easy to love. Before they knew it, Cardenas (along with partners Christelle Cardenas and Shellie Tannagan) had the inventory of an actual liquor store, ranging from local beers to Californian wines to Scottish whiskies. Fed up with having a crowded garage, they finally opened shop as Soju Express in Katipunan Avenue, QC, where they would be more accessible to customers from all over Metro Manila. When social distancing protocols started to ease, Cardenas jumped at the chance to start inviting friends over for a few drinks. “We then invited close friends to meet up at the back of the shop for a drink or two to spend time together,” Cardenas admits. “Restaurants and bars still had social distancing protocols, which made catching up in public spaces feel unnatural.”
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Above The Attic, a Tatler Best 2026 bar in BGC
The Attic, a Tatler Best 2026 bar in BGC
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A couple more years went by in their Katipunan spot when the idea of taking a space in BGC was floated. “We found a spot in a previously less crowded area, which is now Uptown,” Cardenas explains, “and it was a bit too big to be just a walk-in liquor store. It took a lot of back-and-forth before we committed to dividing the space and making room for what is now The Attic. We built The Attic (hidden behind a shelf inside Soju Express) in the hopes of formalising its former counterpart in Katipunan and finally opening it to the public.” This is the main difference between the two locations—while the Katipunan store was built with a pandemic setting in mind (online ordering, pick-ups only), BGC was built for patrons to come visit, browse the shelves and ultimately cap off their stop with a well-made drink or two.
As the name implies, The Attic is heavy on nostalgia. The experience begins with their menu-turned-storybook, where you’ll get to know the collective persona of the bar team and owners. It was proudly created in close collaboration with designer, illustrator, and letterer Kitty Jardenil. In fact, the menu is so well made that it keeps getting “taken home” by guests with sticky fingers, at least five times now since they opened. It’s not all beauty, though, as the cocktail menu proves to be filled with well-conceptualised libations such as the Mais con Highball by seasoned mixologist Rian Asiddao and their signature popcorn-forward drink called Perya Parade.
Above The Attic, a Tatler Best 2026 bar in BGC
The Attic, a Tatler Best 2026 bar in BGC
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Despite being relatively new to the bar game, Cardenas and his partners have been quick on their feet, making adjustments based on market shifts and global trends. They observed how people are drinking less alcohol now and made the appropriate changes to their menu. “Yes, we definitely feel that people are drinking less in terms of quantity. Our patrons are not getting younger, and we do have a steady number of regulars at The Attic. We’ve been serving mocktails to close the gap,” he imparts. Still, for those who do imbibe, Cardenas noticed that the market has become more discerning and that they know exactly what they want. “They have more to say about how a drink is made, and they would even go so far as to have a cocktail made that’s not on the menu. Bottom line: yes, people are drinking less in quantity, but we would also say they are drinking with a lot more thought and intention.”
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Above The Attic, a Tatler Best 2026 bar in BGC
The Attic, a Tatler Best 2026 bar in BGC
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From its humble beginnings as a distribution business based in a suburban one-car garage, The Attic has completed its transformation into the sleek BGC neighbourhood bar people have come to love. Beyond the high-concept cocktails and cool interiors, Cardenas admits that what is keeping them alive is accessibility. “Selling out on a busy weekend may overall be great for the business, but if you don’t have patrons on the regular days, you might have to rethink your whole concept,” Cardenas points out. “Weekends are mostly for those who come with the bar as the destination. Weekend people will come once or twice. Neighbourhood locals and regulars will promote your bar, even sustain the business. Weekdays—and patrons—are what make a bar.”
Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
