Published: September 16, 2026

All Mixed Up: Kevin Jerrold Corales of Philippines' Best Bar Problem Child

by: The Beat Asia

by: The Beat Asia

Published:
September 16, 2026

Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!

As a kid, if you've ever heard these words — makulit, pasaway, sutil, suwail — and if they've ever been used to describe you, congratulations! You're a black sheep. The misfit. The problem child.

Welcome to the group. It's a label we carry with pride.

For some, however, it's more than just a label. It's the name of their bar, the Best Bar in the Philippines 2026, to be specific.

Kevin Jerrold Corales — along with his co-founders Wendy Esteban and Patrick Leyble — launched Problem Child in late 2025. Hidden behind a nondescript door just on the outskirts of Makati City's famous nightlife district of Poblacion, the low-key bar has built their identity around a cocktail menu with a rotating set of signatures based on the color of the giant light-up fabric display behind the bar. Right now, the theme is Blue. Before that came Orange, Green, and Purple.

There are classic cocktails, too, but with their own Problem Child twist, alongside bar chows that deserve their own attention. Their Caponata dip, for one, has managed to win over even the eggplant-averse, while their subtly tropical take on the Negroni remains elegant while infusing a local flavor.

"Problematic" self-labels aside, their cocktail menu offers no hassle. Cocktails are approachable, and their menu leaves room for varying tastes. Because beneath the playful branding, Problem Child isn't about causing trouble. It's about breaking creative boundaries, challenging cocktail rules, and shaking up the industry.

And it seems to be working for them. Just months after opening, Problem Child already managed to land on Asia's 50 Best Bars list in 2026, earning the 44th Best Bar in Asia spot.

(Left Photo) Kevin and Tash Corales; (Right Photo, from Left) Kevin Corales, Tash Corales, Wendy Esteban, Patrick Leyble | Photo from Instagram/Kevin Corales

For Kevin, the road to becoming a bar owner and bartender wasn't exactly straightforward. He started his career as a chef before pivoting to bartending in 2019. He quickly found his footing, however, and even became a finalist in Diageo World Class Philippines 2021 before eventually rising up the ranks to be the Executive Bartender at Southbank Café + Lounge, which placed No. 82 on Asia's 50 Best Bars 2024 extended list.

A year later, Kevin co-founded Problem Child, as well as a clear ice company called Hotline Cube. He kept the momentum going this year, launching Philippine Cocktail Week 2026 alongside David Ong, co-Founder of The Curator, another award-winning name in the Makati bar scene.

In this All Mixed Up exclusive, The Beat Asia sits down with Kevin Jerrold Corales to talk about being the Problem Child, the importance of clear ice, and the evolving cocktail scene in the Philippines.

Kevin Corales of Problem Child — Courtesy of Problem Child

You started out as a chef at an Italian restaurant before pivoting to bartending in 2019. What made you cross from the kitchen to the bar?

I just wanted to try something new. I started exploring cocktails, drinking more of them, and eventually became really curious about that world. It wasn't really one specific moment. I think I was just looking for something different, and bartending caught my interest.

How much of your bartending is still shaped by the way you think as a chef?

It's still very much the same. I've always thought that being a bartender and being a chef are quite similar.

We both work with ingredients, flavors, balance, and technique. The difference is that we mix with ice, while chefs play with fire. *laughs*

Just two years into bartending, you joined Diageo World Class Philippines. What did that competition teach you at that early stage in your career?

It taught me that competitions aren't really for me *laughs*

More importantly, I realized that competitions don't define your capabilities as a bartender. I have nothing against bartenders whose goal is to compete and win. I have a lot of respect for them. I just realized it wasn't the path for me.

There are many different ways to grow and prove yourself in this industry.

Problem Child Makati — Courtesy of Problem Child

Congratulations to Problem Child for ranking in Asia's 50 Best Bars 2026! Walk us through the moment you first read the email from Asia's 50.

I was at Problem Child with my wife when I saw the email. I immediately showed it to her, and neither of us could believe it. We kept reading it because it just didn't feel real. I called my partners, Wendy and Patrick, right away to share the good news. I think it took a while before it actually sank in. We really weren't expecting it.

What is it like to have built two bars that both made Asia's 50 Best?

Problem Child definitely hits differently because we had been open for less than a year, so it was completely unexpected. It's also very personal to us. Problem Child is really our "child." We built it together from the ground up, so seeing it receive this kind of recognition so early means a lot.

What do each of you and your co-founders bring to the table that makes the concept work?

We all have different roles, but we help each other wherever needed. Wendy handles service training, admin, and finance. Patrick handles business operations and also contributes to the beverage program. I handle the daily operations, as well as the beverage and kitchen programs. My wife, Tash, is in charge of the marketing and creative direction of the brand.

Altogether, I think we make a really good team. Everyone brings something different to the table, but at the end of the day, we help each other out and work toward the same goal.

Problem Child team | Courtesy of Problem Child

Problem Child's menu rotates around a new color every quarter. How does starting from a color change the way you and the team build a drink or a menu?

With our concept, which is actually very broad, having a specific color to work with actually helps because it gives us a starting point. Having that makes it fun; you just have to think outside the box.

A color doesn't necessarily mean the drink itself has to be that color. It can represent a feeling, an emotion, a certain dish, a memory, a character, or even an ingredient that resonates with that color. There are so many directions you can take it.

But honestly, sometimes a drink starts with something as simple as a garnish, and then we build the whole drink around it.

A lot of our inspiration comes from nostalgia and how we personally interpret the color we're working with.

You're still behind the stick at Problem Child every night. What does a night on the floor give you that you don't get from looking at the bar industry as a whole?

I'm still a bartender after all. I don't think I'd be able to fully understand how the operation is running if I weren't there experiencing it firsthand.

Being behind the stick isn't just about observing the operation, either. You get to interact with guests and meet new people. You hear what they think, what they like, and what they're curious about. At the same time, you get the opportunity to share some of your knowledge and experiences with them.

That connection is something you don't really get from looking at the business purely from an owner's perspective.

Talk to us about Hotline Cube. For guests who've never thought twice about the ice in their drink, what's the case for why it matters just as much as the spirits or technique?

Clear ice isn't just for show. It melts more slowly, so it helps control dilution and keeps the drink tasting the way it was intended for longer.

Imagine all the time and effort a bartender puts into creating a drink — ingredients, preparation, technique, and presentation — and then serving it with bad ice. For me, good ice gives justice to all that work. It's part of the drink, not just something that keeps it cold. The size, shape, temperature, and quality of the ice all affect how quickly a drink chills and dilutes.

Sometimes, the difference between a great drink and the same drink tasting completely different a few minutes later can simply be the ice.

Initially, Hotline Cube was really just made for Southbank. We already had three branches at the time, and we were having a hard time finding a reliable supplier for clear ice. So we decided to produce it ourselves. Eventually, my partners and I realized we had excess production, so we thought, "Why not offer it to other bars?"

And the rest is history.

(Left) Cookie Monster | (Right) Negroni — Cookie Monster and Negroni | Courtesy of Problem Child

You also co-founded Philippine Cocktail Week with David Ong. Was there a specific gap you and David felt needed filling in the local scene?

Let's face it, the Philippines isn't really on the global cocktail map yet. There are a lot of talented bartenders and great bars here, but I think we need to make more noise so people outside the country will notice what's happening here.

That was really one of the reasons behind Philippine Cocktail Week: to bring more attention to the local scene and give people more reasons to experience what the Philippines has to offer.

What do you think Manila (or the Philippines) still needs to work on to get more recognition as a cocktail destination?

I think tourism plays a big part. We need more people traveling to the Philippines specifically for food and cocktails.

We also need to invite more bartenders and bar owners from other countries to come here and experience the scene firsthand. It's one thing to hear about what's happening in the Philippines, but it's completely different when you actually come here, visit the bars, meet the people, and experience Filipino hospitality.

Hospitality, I think, is something Filipinos naturally do very well. That's what we do best when it comes to the cocktail culture.

What was the hardest part or most unexpected challenge that you ran into when organizing something at that scale?

From what we experienced during the last Philippine Cocktail Week, we realized we definitely need more helping hands, more support from brands, and more time.

There are so many moving parts when you're organizing something at that scale. You learn a lot after actually doing it, and now we have a much better idea of what we need to improve moving forward.

You've done takeovers and hosted other bars. What's the biggest benefit to participating in one or hosting one?

Learning from one another. Every bar and bartender does things differently, so there's always something you can pick up from each other.

It's also an opportunity for us to showcase our bar, what we do, and Filipino hospitality to a different audience.

Any favorite or most memorable bar takeover?

One of the most memorable for me was during Problem Child's grand opening, when we hosted Mike [Fedotovsky] from Dead Poets Hong Kong. That was a crazy night.

What made it even better was that we stayed friends after that. We eventually got to host each other for takeovers, and I think that's one of the best things about doing these events. Sometimes you start with a collaboration and end up with an actual friendship.

Now that you're the Best Bar in the Philippines, where to or what's next?

As we always say, we'll just keep doing what we do and see where this takes us.

The recognition is amazing, of course, but we don't want it to change why we started Problem Child in the first place. We'll keep experimenting, keep improving, and most importantly, keep having fun with what we do.

This interview has been edited for length and clarity.

To learn more about Kevin Jerrold Corales, follow him on Instagram. For updates, follow Problem Child on Instagram.

Enjoyed this article? Check out our previous All Mixed Up articles here.

Looking for the perfect place to gather, celebrate, or unwind? Discover and book standout venues across Asia with SPACES by The Beat Asia. Find your space today! Click here to explore SPACES.

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Manila/ Delish/ Happenings

Published: September 14, 2026

Last Updated: September 17, 2026

Taquería FRANCO Brings Back Their Greatest Hits for Year Three

by: The Beat Asia

Photo by Taqueria FRANCO/Instagram

by: The Beat Asia

Published:
September 14, 2026

Last Updated:
September 17, 2026

Taquería FRANCO is celebrating their third anniversary by bringing back some of the collaborations that diners love and won't ever stop requesting.

The Greatest Hits Comeback Menu, a limited-edition anniversary lineup, runs from Sept. 14 to Nov. 7, with different taco flavors and dishes returning throughout the celebration. The menu brings back collaborations with famous chefs, some of whom also have establishments in the MICHELIN guide. Alongside these collabs is a brand-new creation: a Fried Chicken with Caviar Taco.

From Sept. 14 to Oct. 11, diners can revisit Chef Patrick Go's Pork Char Siu Taco and Chefs Nicco Santos and Quenee Vilar's Chicken Krapow Taco. The second round of the anniversary menu is available from Sept. 14 to Nov. 7, featuring Hot Chocolate Cupcake by Chef Sonja Ocampo and the new Fried Chicken with Caviar Taco.

Lastly, the third part of the menu is available from Oct. 12 to Nov. 7. Diners can grab Chef Josh Boutwood's Cured Hamachi Tostada and Chef Rhea Rizzo's Pork Nam Tok Taco.

Taqueria FRANCO 3rd anniversary menu — Photo from Instagram/Taqueria FRANCO

Located in Salcedo Village, Makati City, Taquería FRANCO is a modern taquería reimagined by Chef Miko Calo. The restaurant was named a MICHELIN Bib Gourmand in the guide's 2026 list, and their approach was described by the award-giving body as a meeting of Mexican tradition and French culinary flair.

Their playful take on Mexican food includes creations such as Foie Gras Taco, Ratatouille Enchiladas, and Lamb Bourguignon Birria, served alongside familiar classics.

Taquería FRANCO also pairs their food with a five-star dive-bar cocktail program curated by David Ong of The Curator and OTO and Cedric Mendoza of ReCraft and Bar.Flora.

For more updates on their third anniversary, follow Taquería FRANCO on Instagram and check out their website.

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Manila/ The List/ Nightlife

Published: September 10, 2026

Quezon City Cocktail Jamboree Spotlights the City's Hidden Drinking Gems

by: The Beat Asia

Photo by ReCraft, Old Times, Bar.Flora, After Hours, Wrong Door, AKA, 2b, Ruby's Lounge (Clockwise from top left) | QC Cocktail Jamboree/Instagram

by: The Beat Asia

Published:
September 10, 2026

Don't sleep on Quezon City's nightlife scene.

The city is gearing up for its own cocktail crawl. Quezon City Cocktail Jamboree is set for Oct. 2 to 4, 2026, with eight bars currently named as participants: 2B, After Hours, AKA, ReCraft, Bar.Flora, Ruby's Lounge, Old Times, and Wrong Door.

Details about the jamboree itself have not been announced so far, and it's not clear if the list of bars is already final. Consider this your early heads-up and mark your calendars because the city is making sure they're on everyone's drinking map.

Still, the current lineup offers an impressive snapshot of the bar scene. The city has increasingly become home to cocktail bars and speakeasies that raise the bar (pun intended) when it comes to the craft.

Among the names on the list is ReCraft, a speakeasy known for their all-black facade, bespoke-only Mondays, and friendly hospitality. Their offerings move between recognizable classics with a twist and more experimental creations. If you want a bar that can give you a drink based on vibes and not a fixed menu, ReCraft is up to the challenge.

Bar.Flora, meanwhile, brings a softer, women-centered approach to cocktail culture. Their seasonal menus pair creative drinks with elaborate storytelling and presentation. Don't worry, their drinks not only bring the flair but the flavor as well.

For something more intimate, Wrong Door lives up to their name: tucked beneath a Korean restaurant, the small speakeasy is all dim lighting, limited seating, and easygoing cocktails. It's a natural fit for quiet catch-ups, solo drinks, or conversations that require a little privacy.

Then there's After Hours, designed as a post-work destination for young professionals and cocktail enthusiasts alike. Their menu draws inspiration from Philippine myths and legends, while their al fresco area gives the bar a more casual edge.

Ruby's Lounge adds its own element of surprise as a bar tucked inside a Max's Restaurant in Scout Tuazon. Unexpected, sure. But how often can you say that you grabbed a cocktail in a Max's?

For now, details on the Quezon City Cocktail Jamboree are limited. Keep an eye out for more details as the event slowly takes shape. In the meantime, check out our Ultimate Guide to Quezon City Bars and Speakeasies for places to raise a glass for every mood and vibe.

To stay updated, follow Quezon City Cocktail Jamboree on Instagram.

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Manila/ Delish/ Happenings

Published: September 07, 2026

a mano, Manam Collaborate to Serve Limited-Time Filipino-Italian Dishes

by: The Beat Asia

Photo by a mano/Instagram

by: The Beat Asia

Published:
September 07, 2026

a mano and Manam are putting a Filipino spin on Italian comfort food with a limited-time, dine-in-only collaboration featuring two dishes: Crispy Sisig Pizza and Ube Sago Burrata Soft Serve. The menu is available at all a mano shops from Sept. 3 until Oct. 15, 2026.

The collaboration is a meeting of two restaurants sharing a common interest in serving comfort food. a mano, which means "by hand," aims to provide a classic Italian dining experience that pays homage to both classic and modern Italian dishes. Manam, meanwhile, serves recognizable Filipino fare with their own twist, inviting locals and curious tourists alike to explore the cuisine.

First up in this collab menu is the Crispy Sisig Pizza. As one of Manam's famous offerings, it's no wonder they made sure to feature Crispy Sisig in this campaign. Next up is the Ube Sago Burrata Soft Serve, a swirl of creamy flavors that lends a satisfying finish to your meal.

Both dishes are dine-in exclusives. a mano has branches in Rockwell, Bonifacio Global City, Araneta City in Quezon City, and Shangri-La Plaza.

a mano x Manam collab — Photo from Instagram/a mano

a mano has been globally recognized for their top-tier pizza creations. They rank at No. 9 in Asia-Pacific and No. 49 in the world on the 50 Top Pizza list. Aside from this, they're also No. 82 in the world rankings of The Best Pizza Awards.

Manam has dozens of locations all over the Philippines, but their Manam at the Triangle flagship restaurant has earned a MICHELIN Bib Gourmand nod.

For more information and updates, follow a mano and Manam on Instagram.

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Manila/ Delish/ Happenings

Published: August 26, 2026

Purple K-Vibes: theVenti Brings Korea's Coffee Craze to Metro Manila

by: The Beat Asia

Photo by theVenti/ Instagram

by: The Beat Asia

Published:
August 26, 2026

theVenti, South Korea's oversized-format coffee chain, has officially landed at Glorietta, its first store in the Philippines.

The Busan-born brand is bringing their purple-branded lineup of large coffees, fruit teas, and soft serve to mallgoers, offering a menu that spans dozens of drinks across six categories: Coffee Creations, Lattes & More, Fruit & Sparkling, Chilled Blends, Ven-Tea, and soft-serve Ice Cream.

theVenti Instagram post — Photo from Instagram/ theVenti

Founded in March 2014, theVenti has successfully built a name on their affordable, generously portioned coffee. This has helped the brand grow to about 1,600 franchise locations across the world by 2026. K-Culture lovers will appreciate their K-Special drinks that lean into Korean flavors, such as the Yulmu Oat Latte and Honey Yuzu Tea.

There's also a lineup of "V Signature" drinks, including the Hazelnut Deep Latte, Banana Espresso Latte, Strawberry Latte, Melon Soda, and Coconut Espresso Frappe, plus familiar flavors such as Caramel Macchiato, Matcha Latte, and Purple Ube Latte. You can also cap off your order with soft-serve, available in chocolate, caramel, or plain.

In an Instagram post, theVenti teased that an ambassador will be joining them soon, fueling speculation about who the brand's face will be. Eagle-eyed fans have been flooding the comments with one guess: Park Ji-hoon, the South Korean singer and actor best known as a member of WANNA ONE.

For more information and updates, follow theVenti on Instagram.

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Manila/ Delish/ Happenings

Published: August 26, 2026

Smöoy, Spain's No. 1 Frozen Yogurt Brand, Finally Hits Manila

by: The Beat Asia

Photo by Smöoy PH/Instagram

by: The Beat Asia

Published:
August 26, 2026

Froyo lovers, stop scrolling: smöoy, the Spanish frozen yogurt brand, has officially landed in the Philippines, opening their first two branches at One Ayala in Makati City and SM North EDSA in Quezon City.

The Spain-based chain is already established all over the world, with branches in Spain, Portugal, Singapore, the United Kingdom, China, Italy, Saudi Arabia, Morocco, and Brunei. What sets smöoy apart from the average frozen yogurt is formulation: theirs is low in fat, rich in fiber, and gluten-free. According to the brand, they're the first "functional" frozen yogurt on the market.

Customers can choose from three bases: Natural, Special Protein, and Chocolate. Special Protein is a rotating menu that changes flavors weekly between piña, strawberry, lemon, and dragon fruit.

From there, the fun begins. Smöoy's toppings bar carries more than 36 mix-ins split into three categories: fresh fruits (kiwi, dragon fruit, watermelon, etc.), sauces (pistachio, dulce de leche, cookies n' cream, etc.), and crunches (Biscoff, mallow clouds, rainbow sprinkles, etc.).

Pricing starts at P95 for a plain mini cup, climbing up to P245 for a maxi with three toppings. The protein yogurt line runs from P119 to P199, with additional toppings at P40 each.

smöoy frozen yogurt — Photo from Website/smöoy

Beyond the classic froyo, the menu branches out into specialty formats: Frozen Rolls (wafer cone, yogurt/ice cream, and syrup) for P149; layered Twister parfaits for P299; fruit "freezer" slushes from P79 to P139; and smoothies (P219 for a medium, P299 for a maxi).

Take-home pints, meanwhile, go for P599 to P699 per half liter with three toppings included. They also offer frappes and coffee.

Smöoy was founded in 2010, but their roots go way back. The brand comes from a family that has been making traditional ice cream for a century, now in its fourth generation.

For more updates and information, follow smöoy on Instagram.

Looking for the perfect place to gather, celebrate, or unwind? Discover and book standout venues across Asia with SPACES by The Beat Asia. Find your space today! Click here to explore SPACES.

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Manila/ Delish/ Happenings

Published: August 21, 2026

GOXO Brings Their Basque-Filipino Menu to Sage Bar in Shangri-la Makati

by: The Beat Asia

Photo by Instagram/ GOXO Manila

by: The Beat Asia

Published:
August 21, 2026

GOXO is trading their intimate 12-seat counter for a bar with a bit more room, at least for the next month.

The MICHELIN-Selected dining concept from Group Pintxos will take over Sage Bar at Makati Shangri-La from Aug. 27 to Sept. 27, 2026, serving a curated selection of dishes that have built its reputation, according to their Instagram.

In their announcement, they called the residency "a special setting, a familiar table, and another way to experience GOXO."

The takeover is the restaurant's latest stop in a string of pop-ups GOXO has staged while preparing for their new permanent address.

Guests can expect the same Basque-Filipino cooking that earned GOXO recognition. In their former home, the restaurant seats a dozen diners around a charcoal grill, with a prix-fixe menu, intimate lighting, and live Spanish guitar music to set the mood. MICHELIN describes the experience as one where traditional dishes get "subtle innovation and a Filipino soul," built from both local and Spanish ingredients, lending to an experience that is "full of heart."

GOXO Manila Grilled prawn and scallop, served with potato pavè and a split sauce of squash and paprika oil for pop-up at Makati Shangri-la — Instagram/ GOXO Manila

GOXO Manila Duck leg prepared confit, slowly cooked in its own fat — a traditional technique that gently renders the fat, sealing in the juices and building deep flavor. Finished with a crisping of the skin, the result is a perfect contrast: golden and crackling outside, succulent and tender within. Served with asparagus, zucchini, and shiitake mushrooms, brought together with a rich demi-glace. for pop-up at Makati Shangri-la — Instagram/ GOXO Manila

GOXO's lineup is built around tapas and live-fire grilling, close to Sage Bar's philosophy in serving premium, sustainably sourced steaks and an approach "rooted in nature."

No menu has been revealed as of writing, but it's bound to be a dance between two kitchens over a mutual grilling obsession. Tables are limited, and they're expected to run out fast.

For reservations, call +63 927 002 4200 or book through GOXO's website.

To learn more and for updates, follow GOXO Manila on Instagram.

Looking for the perfect place to gather, celebrate, or unwind? Discover and book standout venues across Asia with SPACES by The Beat Asia. Find your space today! Click here to explore SPACES.

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Manila/ Delish/ Happenings

Published: August 14, 2026

Coffee Plz Returns This September 2026 With 25+ International Roasters

by: The Beat Asia

Photo by Coffee Plz/Instagram | Coffee Plz 2025

by: The Beat Asia

Published:
August 14, 2026

Coffee Plz thought it was a one-and-done kind of event. But the coffee community said, " We want more!"

The specialty coffee festival returns from Sept. 4 to 6, 2026 at Ayala Malls Circuit Makati with a lineup roughly three times larger than last year's debut. Organizers teased more than 25 international roasters on deck.

Branded "a festival for the curious," Coffee Plz 2026 will run daily from 8 AM to 10 PM, bringing together international and local roasters, home brewing equipment, bakeries, and matcha vendors alongside the community that has steadily grown around the event since their first run.

Organizers Sam, Tricia, and Andrew, who run the festival outside their day jobs, announced that the full roaster lineup is still being finalized. But everyone can expect the list to drop soon. Curating, for one, does a lot of work in how Coffee Plz frames the festival. Organizers have said the festival was never about assembling "the biggest or bestest list possible," but rather, it's about spotlighting people whose work they genuinely admire.

For attendees, this means three days of sampling, sipping, and possibly spending (and overspending) on beans and equipment you absolutely need in your life. Whether you're a matcha lover, someone new to home brewing, or a person who already owns a ten-figure machine, the Coffee Plz festival is guaranteed to have something for you.

To stay updated and learn more, follow them on Instagram.

Coffee Plz 2026

Location: Ayala Circuit Makati, Hippodromo Street, Barangay Carmona, Circuit Makati, Makati City, 1207

Dates and Time: Sept. 4 to 6, 2026, from 8 AM to 10 PM

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Manila/ Delish/ Happenings

Published: August 11, 2026

Kariton Rolls Out Bold New Filipino Gelato Flavors for August

by: The Beat Asia

Photo by Kariton/Website

by: The Beat Asia

Published:
August 11, 2026

Kariton has rolled out their flavor lineup for August, adding two new limited-edition creations to their regular roster of Filipino dessert-inspired gelato, now available at three branches across Metro Manila.

Their August collection totals 12 flavors split across three tiers: Classic, Premium, and Limited Signature. Each flavor is inspired by a Filipino dessert, cocktail, or ingredient, and reworked into gelato, sorbet, or sundae form.

Leading the Classics is "Ube Halaya" with ube gelato, ube halaya jam, blackberry jam, and toasted coconut. There's also "Avo, Not Toast," an avocado gelato topped with white chocolate rice crispies, milk crumble, and a condensed tuille. "Turon" is a banana gelato loaded with muscovado butterscotch, jackfruit, and a candied sesame spring roll wrapper, while "Kamote Ka" is a sweet potato gelato with black and white sesame honeycomb and kamote halaya. Rounding out the classic list are "Thrilla in Vanilla," a vanilla gelato with vanilla milk jam, and "Mango Float," with mango sorbet, milk gelato, mango jam, and graham crackers.

Their Premium tier leans into the experimental territory even further. "Big Bayabas Energy" pairs guava sorbet with kalingag-poached guava and a chamoy tamarind caramel. "Champorado" reimagines the chocolate rice porridge as a toasted rice tablea buttermilk gelato with patis butterscotch, candied cocoa nibs, and pinipig. "Keso" goes savory with cheddar vanilla gelato, roasted cashews, cheddar cheese, and Skyflakes crackers, while "Iskramble Supreme" combines banana and dragonfruit gelato with dark berry jam, tablea fudge, toasted milk powder, and mini marshmallows.

Kariton Gelato PH August 2026 flavors — Photo from Instagram/Kariton Gelato

New this month are two Limited Signature flavors. "Tira Mo, Sisu Ko" takes its cues from tiramisu, built on carabao milk gelato with lambanog-and-coffee-soaked ladyfinger sponge, kesong puti mascarpone, and cocoa powder. "Chiko Miranda" pairs chico (sapodilla) gelato with date sponge, tamarind jam, and a dayap tuille.

Kariton started as a single gelato truck in Melbourne, Australia, in 2020, built around Filipino and Asian-inspired flavors. Their tagline is simply: "We make gelato. It's pretty good," and their August menu displays that confidence.

Branches are open daily at Molito, Alabang; Tiffany Place, Salcedo Village, Makati City; and SM Aura, BGC, Taguig City.

For more updates and information, visit their website or follow them on Instagram.

Looking for the perfect place to gather, celebrate, or unwind? Discover and book standout venues across Asia with SPACES by The Beat Asia. Find your space today! Click here to explore SPACES.

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Manila/ Delish/ Happenings

Published: August 04, 2026

Last Updated: August 11, 2026

Manila Matcha Fest Returns to SM MOA with 24 Brands in 10 Days

by: The Beat Asia

Photo by SM Mall of Asia/Instagram

by: The Beat Asia

Published:
August 04, 2026

Last Updated:
August 11, 2026

Manila Matcha Fest is back!

Matcha lovers should flock to SM Mall of Asia from Aug. 7 to 16, 2026. The event is bringing together 24 matcha brands for what organizers are calling the biggest celebration of matcha in the Philippines.

Taking over the Main Atrium for 10 days, the festival promises a one-stop destination for longtime matcha devotees and curious newcomers alike. Presented by Matchanese PH and SM Mall of Asia, this year's edition expands on its "OG Matcha Fest" status with more brands, exclusive offerings, and even more reasons to love the green tea.

Among the participating brands are Acay, Day Off Space, Go To Matcha, Hoshi House, Kaori, Kokorobi, Kumatcha, Maison Midori, Matcha Besties Club, Matcha by Kamo, Matcha Folk, Matcha House, Matchanese, Nagomi, One Cup Matcha, Sari Matcha Bar, Shizu Matcha Bar, Slō Matcha, Soft Brews Club, Spare Key, Take Five, The Haku Cafe, The Matcha Co, and Too Much Matcha.

Manila Matcha Fest 2026 — Photo from Instagram/Manila Matcha Fest

One of the returning exhibitors, The Matcha Co, is bringing several fest-exclusive experiences for visitors. Expect event-only signature drinks alongside new beverages, limited-edition matcha powders featuring rare cultivars, and a selection of merchandise so you can bring the matcha magic home.

If you're already maintaining a stash of matcha powder in your pantry, The Matcha Co also has a "Bring Your Own Tin" refill station to replenish your matcha and hojicha supplies. Matcha powder starts at P15 per gram, while hojicha starts at P10 per gram.

To learn more about Manila Matcha Fest, follow the event's Instagram page.

Manila Matcha Fest 2026

Location: Main Atrium, SM Mall of Asia

Date: Aug. 7 to 16, 2026

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