"Ambition for sure," said David Ong, founder of award-winning bar and cafe concepts The Curator and Oto, admitting that he does not sit on his laurels

For years, The Curator Coffee & Cocktails, Ong's brainchild with co-founders Jericson Co, Bernice Tiu, and Tiffany Yu, has been listed as one of the 50 finest bars in Asia. Serving specialty coffee and craft cocktails, The Curator has been one of the few cafés and speakeasies that braved the local market in 2013 to offer something extraordinary. From its humble beginnings as a pop-up booth in events of Jappy Gonzalez to a tiny backroom coffee shop by day and cocktail bar by night at the heart of Legazpi Village in Makati, it is now deemed as one of the pioneers in radically changing the nightlife scene of the food and beverage industry in Metro Manila. Today it still stands, together with Ong's other dining concepts, such as Oto in Poblacion, Makati, #YKWRoasters at The Grid in Rockwell, Makati, and EDSA Beverage Design Group at EDSA, Mandaluyong.

"Honestly, the accolades [weren't] our goal," Ong said, reminiscing of the time he came back to the Philippines after almost seven years of studying and working overseas, with the visionary concept in mind he admitted he thought the country wasn't ready for. "We just thought, we deserve better. Life is too short to drink bad coffee and bad alcohol."

Read more: The Philippines Best Bar Is Number 38 in Asia's 50 Best Bars 2021 with The Curator

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The vision has evolved throughout the years. Ong shared that now, they have become more community-based when at first, their focus was to serve the neighbourhood and the Metro Manila market. But the awards have opened the doors for him and his colleagues, enabling them to meet other stellar tastemakers in the country today like Allen Buhay, Jordy Navarra, and Bruce Ricketts, among many names. Also, their partnerships with local coffee farms have broadened their understanding and deepened their passion even more.

In a previous interview, Ong shared to Tatler that his peak year was in 2019, when his other concept Oto, with co-founders Miguel and Martin Ledesma, Alfonse Enriquez, Mark Gosingtian, and Mikey Tan, was also lauded for being one of the top nightlife destinations in the continent. Not only serving specialty coffee and craft cocktails, Oto also offers sumptuous dishes and an enticing vinyl collection for every audiophile gastronomes to enjoy. Ong shared that it started with Wilson Ledesma and his love for good music, vinyl records, and top quality turntables that Ong and the Ledesma brothers would enjoy while hanging out. After a long search for a feasible location, the founders have settled into the district of Poblacion in Makati. "We just knew Poblacion had to be the next hotspot destination for nightlife," he said. True enough, the barangay was soon teeming with restaurants, cafés, and bars frequented by locals and foreigners alike.

Read more: The Hottest Nightlife Spots in Poblacion

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Of what keeps The Curator, Oto and his other concepts on top of the game, Ong shared that hospitality is their edge. "It's so inherent in us, Filipinos, to be hospitable. It is the real edge—not only ours—but the whole Filipino F&B scene," he proudly said. "We'd go out of our way to make people feel they're welcome, that they belong, and make sure that they have a good time."

Craftsmanship also plays a central role in the success of any business as Ong explained. "It goes back to [the] authenticity of your concept's identity—being honest on what you do and doing that really well."

For business starters, Ong shares advice that craftsmanship lies in preparation in making the location space aesthetically good and comfortable, the meticulous process in curating fresh and specialty resources for food and beverage, as well as innovating to better sustainable practices, which all count much to propel one's concept to success. For his concepts, Ong admitted that when it comes to their specialty coffees, they are more of purists in treating it. They make sure that they serve specialty grade coffee and use proper techniques in executing them, as well as their craft cocktails which in contrast has limitless possibilities for experimenting.

Talking about sustainable practices, Ong also shared some of what they do in his concepts, most particularly at EDSA Beverage Design Group. Besides sourcing their beans directly from local farms and through fair traders of international coffee farmers, they also make sure that coffee and other food wastage is properly addressed. From lemon rinds being turned into a cocktail ingredient like oleo sacchrum to using it as citrus dust for garnish, not to mention using coffee grounds as odour repellant at bathrooms and more—Ong and his colleagues make sure that they do even in the least possible way they could. "I cannot say that I live a very sustainable life, but I try to with small efforts," Ong admitted. "We owe it to our children and the future to leave the Earth a better place as it was before."

This philosophy resonates well with Lexus' efforts in producing eco-efficient hybrid cars. The esteemed Japanese luxury car brand stays true to its word in tirelessly making environmental efforts: maintaining several LEED-certified facilities, and manufacturing environmentally-friendly cars like this Lexus RX 450h*.

Read more: Lexus and Tatler's Private Gathering for the Adventurous Palate

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Ong shared that before he came back to the Philippines, he was at a crossroads in his life, of whether he would stay abroad. But he chose to try his luck in his home country, despite having the bleak thought that the market isn't ready for these concepts.

"During the first year of The Curator, it was really more 'for us' so that we could have a place we could hang out and drink better coffee and cocktails," he said, quite pensive. Then he showed me his tattoo on his wrist which is the logo of The Curator. "It's a coffee cup and a coupe glass, basically coffee and cocktails, and definitely, we geeked out in these for sure to improve our knowledge and make innovations or whatever." Ong then traced with his finger the tattoo: an ampersand pattern. "But we shouldn't lose sight of what's important. To us, the ampersand means to add value, not only by serving good coffee and cocktails, but having meaningful conversations wherein meaningful relationships and communities are built," he said.

But we shouldn't lose sight of what's important. To us, the ampersand means to add value, not only by serving good coffee and cocktails, but having meaningful conversations wherein meaningful relationships and communities are built

- David Ong -

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"I would say I am a barista and a bartender, rather than an artisan," he humbly said. "If you dissect the word, it just means I'm a person behind the bar and tending to the guests. Still, it's all about hospitality."

Ong shared that before the pandemic hampered the F&B scene, he would tend the bar most especially on peak nights. He is also very hands-on even up to this day by making time to visit any of their locations as much as he can. But he also confessed that the health crisis has really shook them, forcing them to resort to creative means to stay afloat and continue to provide hospitable service.

"But it's hard, right? That is a question we really ask ourselves: how can our strength on hospitality shine throughout the pandemic?" he exclaimed. Ong shared further that over the past year, they have successfully created e-commerce websites for their concepts to sell online and deliver as much products as they can. Oto, in particular, is open from Tuesday to Saturday for dine-ins and takeouts starting at 11am. "We just try to be more understanding, kinder, and not be discriminating towards a colleague or a regular customer who has been exposed to COVID-19," he said. "I guess the term is malasakit. In social media, we try our best to have that in communicating, but you know we can only do so much as it has no face-to-face interaction. In our dine-ins, we are all out in providing them amazing experiences," he explained.

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Of how Ong and his colleagues managed to stay in business amid the ongoing crisis, he is already humbly grateful and celebrates it as a success. Driven by his ambition to continuously soar to greater heights, he's far from slowing down. He happily shared that he and some partners are currently helping out Gonzalez in his new concept and hopefully revisit few more plans when the situation with the pandemic improves.

"What drives any person to their success? Ambition, for sure," Ong said. "I'm never satisfied. I try not to rest on my laurels because honestly, I feel like I haven't achieved anything yet. It [achieving success] is really not settling and trying to do as much as you can personally."

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Please drink responsibly. Do not drink and drive.

Credits

Photography: Ian Santos
Producer: Franz Sorilla IV
Location: Oto, Enriquez Street, Poblcion, Makati
Franz Sorilla IV
Art and Culture Editor, Tatler Philippines
Tatler Asia

About

Before assuming the Art and Culture Editor position, Franz has always had a penchant for visual and performing arts. He is passionate about exploring and writing about the local cultural scene and rediscovering the country’s storied past and rich heritage. Besides working on this luxury lifestyle magazine, Franz is an avid book reader, local traveller, museum-goer, chorister, and community theatre playwright.

Work

Franz earned a degree in Journalism from the University of Santo Tomas. He writes about local visual and performing artists and their craft; drinks wines, liquors, and spirits and talks about the creativity of their respective winemakers and master blenders; tries to learn more about business and investments; respects the tradition and artistry that go behind the making of watches and jewellery; and appreciates the genius of architecture and creative design.

As head of Tatler Philippines’ pool of writers, he helps them bring impactful and socially relevant stories to light.

For any leads, you may reach him through @franzsorillaiv on Instagram or franz@tatlerphilippines.com via email.