Cover David Ong shakes up the bar scene across and beyond the nation with drinks that push familiar boundaries (Photo: Eunice Sanchez)
David Ong shakes up the bar scene across and beyond the nation with drinks that push familiar boundaries (Photo: Eunice Sanchez)
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Meet David Ong, the man behind The Curator, Asia’s no. 33 bar and the best bar in the Philippines for 2024, in this rapid-fire Q&A
David Ong is best known as one of the eminent faces behind The Curator, the Legazpi Village outfit that has been recognised as one of Asia’s Best Bars eight times since 2016. Unveiled at Rosewood Hong Kong on the 16th of July, the ninth edition of Asia’s 50 Best Bars list placed The Curator at no. 33, maintaining its crown as the Philippines’s best bar.
The acclaimed bartender and barista is also responsible for other successful concepts like Oto, a popular Poblacion haunt frequented for its tasty cocktails, music selection, and international bar takeovers. As co-founder of Pourhouse Hospitality, Ong additionally consults for numerous bars and restaurants nationwide, helping aspiring entrepreneurs and mixologists bring their visions to life. With legions of concepts unfolding under his wing, Ong not only sets the bar but encourages the industry to flourish alongside them.
Get to know David Ong, the figure at the forefront of the country’s burgeoning bar scene, below:
This interview was first published in June 2022.
In case you missed it: Asia’s 50 Best Bars revealed for 2024, Bar Leone in Hong Kong wins first place
How would you describe your title/profession?
I’m a barista and a bartender! I make coffee and cocktails.
How did you first get into F&B industry?
My first foray into Food and Beverage was when I worked as a barista in 2007 at My Cup, a quaint coffee shop in Vancouver, British Columbia.
What was the beverage that made you fall in love with drinks?
My first proper cocktail bar experience was in 2010 when I remotely celebrated my university graduation at a place called El Coctel in Shanghai, China. Come to think of it, they were just classics done well. I gravitated towards refreshing drinks like Moscow mule and mojito. Harada Munenori was at the helm of the programme and it was awesome.
Read more: Meet me at the bar: Kevin Jerrold Corales of Southbank, Asia’s no. 82 bar 2024
How would you describe your philosophy as a bartender and barista?
It’s nice to geek out on coffee and cocktails, but hospitality is always paramount! Treat a normal person like a king or queen, and a king or queen like a normal person.
What do you consider to be your first big project in the F&B industry?
EDSA Beverage Design Group as that’s a bigger investment, and it casts a wider net than The Curator.
What do you consider to be your proudest project in the F&B industry?
The Curator Coffee & Cocktails.
Describe The Curator in three words.
Comfortable, warm, hospitable.
Describe Oto in three words.
Casual, spontaneous, fun.
Related: Jigger and Pony: How a hospitality-first mindset made this Singapore bar one of the world’s best
Who would you consider to be your greatest mentor?
My partners, Jericson Co and Kerwin Lo! We continue to learn together to this day.
What do you love most about your job?
Meeting people from all walks of life.
What is the most challenging thing about your job?
Being a good mentor to my colleagues.
What are the latest trends in the bar industry?
Coffee cocktails, clarification, fermentation, and distillation.
What are you most excited about in the bar industry right now?
Borders opening up, and thus guest shifts (featuring baristas from other countries) becoming a thing again.
What is your favourite recent discovery?
What’s a spirit to look out for, or one that you predict will be huge this year?
Rum.
What was your go-to order when you first became serious about drinks?
Old fashioned.
What is your favourite cocktail to prepare?
Ramos gin fizz
What is your least favourite cocktail to prepare?
None.
See also: Bar-hopper’s bucket list: 14 Speakeasies around Metro Manila to hunt down
What is your current go-to drinks order?
Milkpunches.
What is your drink of choice?
Gin basil smash.
What is an underrated liquor or cocktail you wish more people appreciated?
Eau de vie.
What makes for a perfect cocktail?
Balance.
Read more: Proudly Promdi puts forgotten Filipino beverages on centre stage
What would you consider to be your signature cocktail creation?
Several, but the most well-received one is called Escape (described as a clarified piña colada cocktail, a signature at Oto). Though, people seem to enjoy ABCs more, which I introduced as a practical joke to bar industry friends.
What’s in store for you next?
Quite a bit, actually! But I’m most excited about Antonio’s in Manila as well as Hello, Sailor and Sea.Food by Chele [González] in Boracay—we’re on top of the bar programmes. [All three concepts are now open.]
What do you wish more people understood about the bar industry?
We’re not as intimidating as you think!
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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
