From late-night feeds to nourishing breakfast haunts, mixologist Arvy Bryan Benitez shares his personal comfort food essentials
After stints behind the bar at Century Park Hotel and the now-closed Buddha Bar Manila, mixologist Arvy Bryan Benitez flew to Singapore for his first international competition, proudly representing team Philippines. Following various shifts around Macao, Benitez now finds himself at The Ritz Carlton, Hong Kong, leading the stylish rooftop bar Ozone with over a decade’s experience in the field.
“What I love about bartending is that we can show our creativity and passion in a single glass,” Benitez muses. “Making each guest feel special with a personalized drink makes them feel great, which makes me feel great. Building personal relationships with our guests and creating unforgettable memories when they leave my bar is what made me truly love what I am doing as a bartender.”
Born and raised in the Philippines, Benitez’s love affair with Filipino food endures throughout his prolific international career. Prior to the pandemic, the bartender would make regular visits back home at least once a year, allowing him to indulge in his favourite eats, rich with a comforting nostalgia. Find out what these are, below:
What do you miss most on the food/drink front when you are away from the Philippines or haven’t been back for a while?
It has been almost three years since the last time I went back to the Philippines. I do really miss our local dishes, especially sisig, one of the iconic dishes that you can find only in the Philippines. Even celebrity chef Anthony Bourdain once said, “I think sisig is perfectly positioned to win the hearts and minds of the world as a whole”. It is a popular street food item and known as the best pulutan to pair with beer and alcohol because it is always served sizzling and hot, with a crispy texture and very rich flavours.
After a great night of drinking and enjoying sisig, you probably need a good rich coffee the next morning! We have a local coffee varietal grown in the Philippines called barako coffee, named after a male stud bull or wild boar barako, cultivated from the provinces of Batangas and Cavite where my home is now, a few miles away from Manila. The coffee has a hint of aniseed, with smoky and woody notes—quite strong but contains floral and fruity notes when brewed correctly.
What is the first dish you eat when you return and where do you go for it?
I would definitely go to Makati City, where I can find our favourite spot for beef pares, [which you can often find] in roadside diner-style establishments known as pares houses. My favourite spot is in Makati City since I used to work in a bar in that area. That is a must-go stop before I head home for the night.