Have you ever been so hesitant to order a matcha latte out of fear of being labeled performative? Well, it’s 2026, and we should let people enjoy things. For those who truly loved their matcha even before the word performative became a thing, we have some advice: don’t let anyone stop you from ordering that matcha. Maybe even add some oat milk — because you can.
Most people love matcha for its earthy-sweet flavor — and some, let’s face it, for an Instagram-worthy shot. We can’t blame them: its unique, calming green look is hard to resist. And while performative males are just everywhere these days (complete with their labubus, feminist books, and tote bags), some people genuinely love this drink. That said, we’ve rounded up a list of where to get the best matcha lattes around Manila. After all, we don’t just want aesthetically pleasing matcha; we want them to taste as good as they look, too.
Matcha Mama
Photo from Instagram/Matcha MamaPhoto from Instagram/Matcha Mama
Matcha Mama is a place that’s oozing with so much personality, perfect for green and pink lovers — as well as, of course, the matcha-obsessed ones. In fact, it’s the place to be for individuals who are just too passionate about their matcha, as Matcha Mama doesn’t just sell matcha lattes; they also cater to those interested in making their own cups of this vibrant, cute greenery. For P2,500, you’ll get a Matcha Kit so you can start your matcha journey in the comfort of your own home. The kit includes a matcha bowl, bamboo whisk, whisk stand, bamboo scoop, and matcha powder of your choice (either Yutaka-Midori or Yabukita).
Onto the main attraction, Matcha Mama offers two signature matcha beverages, including Classic Matcha Lattes (a creamy blend, ideal for first-timers, for P160) and Ceremonial Matcha Lattes (a stronger, more intense option, from P210 to P250).
P.S. We can’t help but compare their aesthetic to “Wicked.” And is it fair to say that we’ve “been changed for good”?
Check out their website for the full menu. Follow Matcha Mama on Facebook and Instagram for more information and updates.
Taguig City: 2/F Eight Forbes Town, Forbes Town Rd., Bonifacio Global City, Taguig City
Operating Hours: Daily, 9 AM to 9 PM
Niseko Coffee
Photo from Instagram/Niseko Coffee
Taking inspiration from a small café in Niseko, Japan, Niseko Coffee stays faithful to Japan’s deep-rooted love for matcha. Their matcha menu includes pure matcha, matcha latte, sakura matcha latte, and matcha latte espresso. Prices vary depending on your matcha preference, whether it’s the slightly floral Niseko blend, the light and refreshing Ujihikari, or the deeper Gokou and Samidori blend.
Niseko Coffee also sells matcha powders for those who just can't get enough. And if you’re feeling a little fancy, you can also add matcha ice cream to your drink with the Kyoto Matcha Float, priced at P285.
Alabang: G/F, Alabang Town Center, Commerce Avenue, Corner Madrigal Avenue, Ayala Alabang, Muntinlupa City
Operating Hours: 9:30 AM to 9 PM
San Juan: G/F Promenade 3, Greenhills, San Juan City
Operating Hours: 10 AM to 8:30 PM
Cooper's Coffee Haus
Photo from Facebook/Cooper's Coffee Haus
Cooper’s Coffee Haus may be best known for its coffee offerings, but their matcha also makes for a pleasant, refreshing treat. Complete with a cozy atmosphere and Instagram-worthy setups, this place is ideal for those who appreciate a smooth, well-balanced matcha (priced at P225).
Their matcha is a gentle choice for those who like the matcha flavor, but don’t want it too strong. However, for those who prefer their matcha a little stronger, Dirty Matcha (P255) is a caffeinated option. And you may also grab light bites like crepes or sandwiches while you’re at it.
Locations: Several branches are located at Estancia Mall, Ortigas Technopoint, One Ayala, Westgate Center, Megamall, and at BGC, around Central Square. For store hours, refer to their highlights.
The Matcha Tokyo
Photo from Instagram/The Matcha Tokyo
Boasting an organic menu and ingredients, The Matcha Tokyo is a matcha-focused café with three principles in mind: "Healthy, energy, and sustainable." Offering high-quality matcha, The Matcha Tokyo serves Matcha Frozen Lychee (P280), Ube Matcha Latte (P280), Matcha Salted Cream Latte (P280), Matcha Lemonade (P210), and other exciting flavors.
A brand with a name that says it all, The Matcha Tokyo has no shortage of matcha, from matcha-flavored cookies, dorayaki, buttercake, and more. And they also release limited-time-only flavors, like the Matcha Mint Choco Frozen Latte from last year. It really is a matcha haven, for both enthusiasts and casual sippers alike.
For more information, follow The Matcha Tokyo Philippines on Instagram.
Locations: Mitsukoshi Mall, Gateway 2, Opus Mall, Ayala Malls Vertis North, Robinsons Magnolia, Lucky Chinatown Mall, Parwal, and SM Mall of Asia. For exact locations and store hours, refer to their highlights.
Ujisan
Photo from Instagram/Ujisan
With plenty of flavors to choose from, Ujisan is another standout matcha-centric café in the country. And the agency to choose your matcha level makes the experience all the more personalized. That includes the Starter Level, Lover, Pro, Maniac, and consider yourself a matcha connoisseur with their fifth level, called Savage.
Price varies depending on your type of drink, whether hot, iced, or frappe, but each matcha drink costs below P300. Flavors include Red Bean, Sakura, Brown Sugar, and more.
Operating Hours: Weekdays, from 12 NN to 9 PM; Weekends, from 10 AM to 10 PM
Littlehaus Cafe Studio
Photo from Instagram/Littlehaus Cafe StudioPhoto from Instagram/Littlehaus Cafe Studio
We get it: life can be stressful sometimes, and matcha can be an easy fix after a long, tiresome day. Amplify it with such a refreshing, chill ambiance, and you’re guaranteed a comforting experience. Tucked away in BF Homes, Parañaque, Littlehaus Cafe Studio is perhaps the coziest spot on this list, thanks to its home-style cafe feel, complete with a comfy setting and minimalist interior. Indeed, a perfect hideaway for that well-deserved matcha break.
Their matcha menu includes Matcha Affogato (P200), Matcha Latte (P210), Matcha Yakult (P230), Matcha White Chocolate (P240), Dirty Matcha (P250), Matcha Strawberry (P250), Tiramisu (P250), Biscoff (P250), and Banana Pudding Latte (P300).
Find out more about Littlehaus Cafe Studio by following them on Facebook and Instagram.
Location: 376 El Grande Avenue, BF Homes, Parañaque 1718
Operating Hours: Daily, from 9 AM to 9 PM
Oolah!
Photo from Instagram/Oolah!
Located in Legazpi Village, Makati, Oolah! presents itself with its bold, artsy interior, perfect for creatives out there. But its fun interior is just the beginning. The main highlight is the extensive matcha offerings they call the “Matcha My Freak” menu. It includes, of course, the classic matcha latte, with other flavors ranging from lemon and mango to strawberry and pistachio.
You may also enjoy the Coconut Matcha Cloud, Maple Earl Grey Matcha, or Banana Pudding Matcha. Prices vary depending on the size, but the most expensive item is the Matcha Beer, priced at P330. For fur parents, their cafe is pet-friendly!
View their full menu here and follow them on Instagram for more information.
Location: LG, Cityland III, VA Rufino St. Cor. Ormaza St., Legazpi Village, Makati City
Operating Hours: Daily, from 7 AM to 10 PM
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The collaboration puts the deli's chefs alongside the Big Bark team for an afternoon of backyard-style grilling, perfectly paired with live music and cold brews. Seats are limited and must be reserved in advance by scanning the QR code on the event posters.
Of course, the main event is the food. And both restaurants pulled out the big guns with this mouthwatering menu. Coming off the asador pit: leg of lamb, USDA ribeye, clean chicken, pork belly, and Polish sausage. From the burger pit: a classic cheeseburger, the Honey B, and a pulled pork sandwich. Sides include pasta salad, mashed potatoes, and a nacho bar. Every item is unlimited. Yes, get as much as you can stomach all afternoon!
A solo ticket costs P1,700, but a duo ticket offers the best value at P3,100.
Photo from Instagram/Big Bark PHPhoto from Instagram/Big Bark PH
Grill & Gather with One World Deli Alabang and Big Bark PH
Location: One World Deli Alabang, Lot 3, Block 1B, New Daang Hari Road, Alabang West, Las Piñas City
Date & Time: July 11, 4 PM onwards
Ticket Prices: P1,700 (solo), P3,100 (duo)
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Flying out of Manila is about to get a whole lot more delicious.
New NAIA Infra Corp. (NNIC) announced 13 new food and beverage brands at Terminal 3's international airside, set to open by the end of August 2026. On the domestic side, a 350-square-meter Starbucks Reserve is slated to open at T3 as early as July.
The incoming lineup is a dream food court that easily rivals a sad airport sandwich before a long-haul flight: Shake Shack, Ladurée Paris, Ramen Nagi, Wildflour Restaurant, Conti's Bakeshop & Restaurant, Cibo, Caravan Black Coffee, BHC Chicken, Gloria Maris, Love A Bowl, Venchi 1878, Baby Crosta, and Voyager by Chele.
With multiple cuisines to choose from, passengers have plenty of options, from light snacks and easy meals to heartier offerings.
Photo from Instagram/New NAIA
NNIC said the additions are part of an ongoing effort to make better use of terminal space by converting underutilized areas into passenger-serving amenities. The expansion builds on improvements already made at Terminal 3, where more than 40 restaurants and retail concepts have opened since NNIC assumed control in September 2024.
In their statement, NNIC said: "Our goal is to make T3 more useful and comfortable for more passengers. We are reworking available spaces so they can serve travelers better throughout the day."
The changes are already drawing international attention. UK-based Airport Parking and Hotels released a list in March 2026, ranking NAIA seventh globally for layover food options and sixth for most affordable airport lounge access. Their study assessed the world's 50 busiest airports.
"We want to make sure that our limited terminal space benefits more travelers," NNIC said. "Better food choices, more comfortable waiting areas and more useful passenger amenities are part of the airport experience we want to build."
For more updates and information, check out the New NAIA website and follow them on Instagram.
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Bistrot Le Coucou is bringing back their monthly Wine Socials on June 30, 2026, pouring curated wines and gourmet canapés on their second-floor View Deck at One Bonifacio High Street Mall in BGC.
The gathering runs from 6 PM to 8 PM and costs P1,980 per person. Reservations can be made online through their website or by calling 09543562965.
Wine Socials promises a night of shared pours and easy conversations. Guests are welcome to come in groups, bring a date, or arrive solo.
Bistrot Le Coucou bills themselves as a French bistro built around the relationship between food and wine, pairing a curated wine selection with classic bistro dishes in an upscale setting that inspires conversation.
The wine pairing menu is still kept under wraps, but you can view their daily menu and other promos via their website to get an idea on what they might serve for Wine Socials.
For more updates and information, follow Bistrot Le Coucou on Instagram.
Location: Bistrot Le Coucou, 2/F View Deck, One Bonifacio High Street Mall, BGC, Taguig City
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Who said you can't have a MICHELIN-star lunch experience by the beach?
CEV Siargao is hosting its fourth Island Style Chef's Table on June 14, 2026, at Mam-on Island in Siargao. The all-day event runs from 9 AM to 5 PM, bringing together CEV, Toyo Eatery, and Inatô for a curated island feast. Tickets are priced at P6,800 per person, covering transportation, food, and drinks.
The centerpiece of the experience is a kamayan, also called a boodle fight — gathering around a communal spread, often laid out on banana leaves, and eating with your hands. CEV, along with one MICHELIN-starredToyo Eatery and one MICHELIN-starred Inatô, will curate the menu together, featuring lechon, kinilaw, "at iba pa."
For guests, the day starts at 9 AM. The group departs from General Luna, arriving at Mam-on Island by boat an hour later. The following two and a half hours are unscheduled; guests are encouraged to relax, swim, walk on the beach, and more. The Island Feast begins at 12:30 PM and runs until 2:30 PM. Everyone departs from the island at 3:30 PM and arrives back at General Luna by 4:30 PM.
Photo from Instagram/CEV Siargao
It's the fourth installment of CEV Siargao's ongoing Island Style Chef's Table series. Toyo Eatery, the Manila-based restaurant owned by Chef Jordy Navarra, has earned worldwide recognition for their use of local ingredients and modern reinterpretation of Filipino cuisine.
The third part of this one-time roster is Chef JP Cruz of Inatô. Before launching his own kitchen, Cruz spent seven years as sous chef at Toyo Eatery. At Inatô, he draws from that training and early lessons learned from his mother to present his own interpretation of Filipino cuisine.
Hosting the affair is Chef David del Rosario, the Executive Chef and Owner of CEV Siargao. A former finance professional who spent a decade in the industry, he opened CEV with the ambition of promoting kinilaw as one of the Philippines' most essential dishes.
Slots are limited, and given the lineup, they likely won't last long — don't miss out! To reserve, message CEV Siargao on Instagram or contact the team via WhatsApp at +63 939 4008 804.
CEV Siargao Island Style Chef's Table #4 with Toyo Eatery and Inatô
Location: Mam-on Island, Siargao
Date and Time: June 14, 2026, from 9 AM to 5 PM
Price: P6,800 per person (round-trip transportation from General Luna, food, and drinks)
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Running from June 1 to 30, 2026, the restaurant is introducing an exclusive chauffeur-driven pick-up experience aboard the Lotus Eletre for guests who reserve their Private Dining Room, adding an extra touch of luxury to celebrations.
The festivities continue from June 13 to 28 with "Test Drive British Icons," a curated motoring experience that allows guests to get behind the wheel of some of Britain's most recognizable vehicles. Available on Saturdays and Sundays, from 11 AM to 6 PM, the program features MINI Coopers, Triumph Motorcycles, and the Lotus Eletre, the all-electric hyper-SUV praised for its performance-focused engineering and powerful 900-horsepower electric motor.
On June 20 and 21, the Father's Day offerings culminate with the restaurant's signature weekend brunch. Priced at P3,988 per person, the brunch includes unlimited appetizers and desserts, elevated with award-winning Australian Wagyu.
With experiences spanning luxury transportation, performance vehicles, and elevated brunch, Gordon Ramsay Bar & Grill Philippines is offering multiple ways for families to celebrate the fathers and father figures in their lives throughout June.
For reservations and more information, visit Gordon Ramsay Bar & Grill's website. Follow them on Instagram for updates.
Location: Gordon Ramsay Bar & Grill, 2F Grand Wing, Newport Boulevard, Newport World Resorts, 1309 Pasay, Manila
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Papakape has opened its newest cafe inside the National Museum of Fine Arts, bringing their Filipino-inspired coffee, cream sodas, and community-first spirit to one of Manila's most visited cultural landmarks.
The cafe opened last Monday, coinciding with International Museum Day on May 18, 2026. It is located on the 4/F Sen. Benigno Aquino Jr. Foyer, giving museumgoers a new stop for coffee before or after exploring the galleries.
Open daily from 9 AM to 6 PM (last call by 5 PM), aligning with the museum's schedule. It joins Papakape's existing outposts in Fort Santiago, Palanan, and Rizal Park, though the Rizal Park branch is currently closed.
The opening marks another milestone for Papakape, which began during the height of the pandemic as a passion project by father-son duo Rex and Manu. What started as a tiny coffee hut in their home garage grew into a neighborhood favorite in Makati, known for their homey atmosphere.
At the National Museum, the cafe continues its mission of connecting people to community, culture, and the world through coffee.
The menu features Papakape's familiar "standards," including Americano, Coconut Latte, Condensada Evaporada, Tres Leches, and more. Prices for drinks range from P150 to P260, with options to serve hot or iced.
For those looking for a slower cup, Papakape serves pourover coffee featuring beans from different parts of the Philippines and beyond. Guests are encouraged to ask about the featured coffee of the day.
From their garage-born beginnings to its new home inside a national cultural institution, Papakape's latest branch reflects the brand's steady growth, one thoughtfully brewed cup at a time.
To know more about Papakape, check out their website or follow them on Instagram. For details on the National Museum, visit their website or follow them on Instagram.
Location: Papakape, 4/F Sen. Benigno Aquino Jr. Foyer, National Museum of Fine Arts Building, P Padre Burgos Ave, Ermita, Manila, 1000 Metro Manila
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Half Saints and The Underbelly are bringing together comfort food and Japanese inspiration in "Saint Billy," a limited-time crossover menu available from May 28 to June 11, 2026.
The collaboration is available at all Half Saints branches and The Underbelly, giving Manila diners two weeks to try five dishes co-created by Chefs Christine Roque and Jo Arciaga of Half Saints, and Chefs Noel Mauricio and Jackson Chua of The Underbelly.
Both restaurants' distinct personalities come together in this menu, creating "beautifully chaotic comfort food."
Saint Billy is divided into two sections: Saints and Sinners. Under "Saints," diners can try Billy's Holy Ribwich (P375), made with a shokupan bun, grilled chashu, onions, horseradish sauce, and pickles. The Crispy Pork Abura Soba (P450) combines bagnet, stracciatella, calamansi kosho, and menma. For dessert, the Calamansi Coconut Granita (P275) brings together calamansi crémeux, dried sponge cake, and orange ferment.
The "Sinners" side features the Inferno Tantan Puff Pizza (P375) with yuzu cream cheese, tantan sesame pork, crispy nori, and wasabi honey. Also on the lineup is the Pork & Brie "Pain" au Chocolat (P395), a black cacao croissant filled with braised pulled pork, Brie de Meaux, calamansi kosho, and daikon.
With these bold flavors, the menu dares to ask: "What happens when Saints dare to venture into the Underworld?"
Diners beware, you might get addicted to a different kind of heaven and hell.
Courtesy of Half Saints
Founded in Quezon City in 2018 by longtime friends Christine and Jo, Half Saints has become known for their made-from-scratch approach and use of both local and international ingredients. They currently have branches in Quezon City, BGC in Taguig, and Tokyo, Japan.
The Underbelly, on the other hand, was founded by award-winning designer and illustrator Dan Matutina and Tasteless Food Group Founder Charles Paw. Curiosity and constant experimentation guide their menu, turning them into one of Manila's must-try ramen bars.
Half Saints: Unit 9, G/F, The Ignacia Place, Sgt. Esguerra Ave., Diliman, Quezon City, and G/F, The Milestone Building, 5th Avenue, Bonifacio Global City
The Underbelly: The Alley at Karrivin, Chino Roces Ave. Extension., Makati City
Date: May 28 to June 11, 2026
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In the daytime, Asia embraces a true hustle culture; by night, we let our hair down and erupt in a magnificent energy to good crowds and good music. In Tune With meets the electric DJs and music makers of Asia to feel their pulse and uncover why they entered the frenetic nightlife industry.
Chele Gonzalez is no stranger to commanding a room and connecting with people through his work.
In the Philippines, his name has long been tied to memorable meals and a culinary career that has earned him acclaim and admiration from within and outside of the industry. That reputation reached new heights in 2025 when Gallery by Chele received a MICHELIN One Star and a MICHELIN Green Star for sustainability, while Asador Alfonso also earned a MICHELIN Star.
Cantabria by Chele Gonzalez at The Westin Manila and Enye by Chele Gonzalez at Crimson Resort and Spa Mactan, Cebu were both MICHELIN-selected as well. Add that to the everyday, more casual presence of Deli by Chele across four malls in Metro Manila, and it's easy to understand why many know him first as a chef.
But last Labor Day, The Beat Asia met a different Chele — not behind a kitchen counter, but behind the decks.
Long before he built a life around food, Chele was moving — and making others move — to a different rhythm. In 1997, he was a professional DJ.
In his early 20s, while still studying marketing in college, he opened Club Montreal in Santander, Northern Spain, with his best friend, Fernando. It was ambitious for two young men, and Chele admits it was far from easy, but it was where his love for music found a home for a few years before it closed.
When that chapter ended, Chele started another and became a chef, eventually moving to the Philippines, where his work would become widely celebrated. But music was always there.
In recent years, Chele revealed that he has been returning to those roots with a renewed sense of freedom and love for the craft. As DJ Chele, or Cassette, he is mixing, playing, and reconnecting with sounds that first shaped him — a passion that stretches back to his childhood, when he bought Michael Jackson's Bad on cassette and danced to it every day. In 2026, Chele co-founded BGC's newest hi-fi restaurant & bar Got Soul MNL, where he regularly plays and curates vibes. Right after our interview, we had the pleasure of enjoying his set.
In this "In Tune With" exclusive, The Beat Asia sat down with DJ Chele to talk about his love for electronic music, how playing has become both an escape and a form of release, and the spirit behind Got Soul MNL.
Courtesy of Chele Gonzalez
You have this deep connection with music which started early in your childhood. Looking back, do you think this connection shaped the kind of DJ you are today?
I think [music] is a seed inside me that, for some time, I was very much into. But things changed in my life, especially when I became a chef, and I had to leave it a bit, put it aside.
But then in the last few years, I connected with it again. It really brings me back to who I am. But the way I now use music, it's a bit different from how I used it before. I grew up during the revolution of electronic music, going to raves, clubs, all over Spain to listen to DJs. Then I started to play music, and I opened my own club when I was only around 21 years old.
[I was] a very young kid opening a business at night, it was difficult to manage, you know? There's a lot of alcohol, a lot of partying. I burned out. And the business side was also a challenge. But everything ended well, I sold the business and got my money back.
When I came to the Philippines, for a few years, I disconnected with music, because it was the time that everything switched to digital. And I had a really hard time moving to digital because of the technique at that time. Now the new CDJs (Compact Disc Jockeys) are much more similar to turntables.
Then in 2020, I started to reconnect. During that time, it was the pandemic. I was on full drive, bought the gear, and started to feel at home and more comfortable with digital. Now with Got Soul, I have my collection from Spain and buy new vinyls every month. In here, I play vinyl.
What sparked that reconnection with music during the pandemic?
I had more time. Because if you really want to take care of your craft [as a] DJ and do it right, then you have to spend hours.
Nowadays, I spend two to three hours every day with music. There are days I spend six or seven [hours]. I'm a perfectionist. If I do something, I do it until the end. If I get involved with something, either I don't do it, or I do it all the way.
Would you say that it's a misconception that DJs don't spend too much time honing their craft?
I think it's like with everything [you do], you know? We have a lot of restaurants here in Manila. You can see a lot in the streets, in the malls. But at the end of the day, how many restaurants are at the top of the top?
There are a lot of chefs, but it doesn't mean they are all doing an exceptional job. So, same with being a DJ.
Courtesy of Chele Gonzalez
In an Instagram post, you mentioned buying Michael Jackson's 'Bad' cassette when you were younger and playing it on repeat. What was the feeling back then, when you were first connecting with music like that?
Actually, it's the feeling that I have now about music. I just turned 50 years old, and I think there are moments in life when you start to look back and realize a lot of things that make you happy, and you understand better who you are. What gives you joy and happiness. And music is one of them.
I remember when I was a kid, I used to listen to Michael Jackson; he was my favorite. I remember buying all the cassettes, or seeing his videos, and dressing and dancing like him. That feeling about music going inside your body and your soul, it makes you feel something. It was early childhood when that happened for me.
When I was a teenager, [I'd go to] an afternoon club, [where] you cannot drink alcohol. It was called "afternoon session," from 6 to 10 PM. I remember [listening to] Madonna, dancing to "Vogue." I even used to breakdance.
Now, reconnecting and going back, I can feel those moments when I was dancing to Michael Jackson and Madonna all the time. That is the same feeling now when I play music.
Music, for me, it's energy, it's soul, it's art, and connection. It's deep.
How did you reconnect with that feeling during the pandemic?
I needed to educate myself again. Because the digital world was new for me, I had to shape [up], get deep, and get comfortable with the records.
There is a spiritual connection with records. You see a record; you know the songs on the record. When you take a record and put it on the turntable, the needle starts to play, and it can transport you to moments in your life. It's like a perfume or if you go to a place you haven't been to in a while, it brings back emotions.
But when I was learning digital, I would just see the name of the artist on the screen, and I was not connecting to it. That's why it was hard for me to move to digital, because it felt so cold. But slowly, I learned to adapt to it.
Every month, I push myself to download music. Every day, I research online. Then I start to create playlists, depending on my mood, if I feel a bit more disco, more minimal, more techno, etc. I play [anywhere] from Downtempo to Jazz House to New House and so on.
It's a never-ending road. If you are really passionate about music, it's so diverse, so many genres out there, it's just beautiful.
I [also] use music as a mental therapy. When my wife got pregnant, I decided that I wanted to change a lot of things in my life and be healthier. I dedicated time and did personal therapy to go deeper within myself. And in the middle of this evolution, music came back in, and I found that it really relaxed my mind, especially during weekdays.
I manage so many things, people under me, so many businesses. It's very stressful. I love what I do; I'm not complaining, but it's also a high level of responsibility.
How has the shift from analog to digital shaped your journey as a DJ?
For me, it's about having different sides, two different ways to play music and be a DJ. What makes a DJ is to have the ability to connect with people and connect people with the music.
There's Cassette, going back to the roots and the essence of what is analog. When I play as Cassette, it's a little more cultural. But if I go to a club tomorrow, I will play something much more energetic. Because it's about energy. So, in my sets, where I get more into the dance floor, [that is] as Chele. One is cultural, more deep. One is club, more dance floor.
I always push myself to put records that [are part of that era] that shaped electronic music today. Because I was there, I try to educate and put songs that are part of the history of electronic music.
But when I go to the vinyls, my style is softer. It's more soulful. And what I really like the most is deep house. Super elegant, defined with a lot of texture and structure. As a European, my culture of electronic music is different from the American one, where it's more disco. Mine is a little more German in the sense that it's a bit more minimal, deep tech.
When you're a chef, you prepare things for hours to be cooked in under a minute and served. With digging [for music], it's the same. You spend days, weeks, and months researching, and then you are going to prepare for each gig.
Photo from Instagram/ DJ Chele Musik
How has your work as a chef influenced your work as a DJ, and vice versa?
To be honest, I don't think they influence each other. They're like two parts of myself that are connected as art expressions. The same methodology: you prep, or what it's called in cooking: mise en place. You spend time cutting, preparing, and then it's service time, where the real art happens, where you have to cook, plate. As a DJ, you research, and then the real art is reading the energy when you go live.
But what I try to do with music is actually to escape from everything that it means to be a famous chef. When you have awards, that comes with a price. The price is that you need to be consistently at the top of your game. And I love what I do, I love being a chef, and the creativity. But the pressure is also very high. So I use music to escape from Chef Chele and just be Chele, you know?
But the thing with me and music is that I don't need to prove anything to anybody.
If I'm Chele, I'm focusing more on the dance floor. I give completely without compromising who I am or the quality of music, but I can go a little bit more mainstream. But with Cassette, it's more me and a little more personal. It's who I am, playing vinyl records for 30 years. So, these two personalities also go together.
Photo from Instagram/ Got Soul MNL
What advice would you give to young DJs, especially when it comes to crafting their own style?
With young DJs, I feel they sometimes try to play either for themselves or for other people, and what other DJs would think, and that's a big mistake. You cannot be selfish and not connect with people. Your responsibility is to please and connect with the audience. That comes with maturity.
Even with Cassette, while I'm a little more selfish, you are coming into my world, and I'm going to bring you on a journey and tell you stories. I'm telling you where House Music and Techno Music started. It's history and culture. With Chele, I adjust to the dance floor and give a little more. But again, I have a lot of hours behind the decks. I don't care about what anybody thinks about me as a DJ. If I have to prove something to anybody, it's to the people coming that night to listen, to give them an amazing experience.
But first, you have to enjoy. Understand that it takes time, it requires technical skills- that's the easiest part. [On the other side] it requires connecting with people.
For me, I will only respect a DJ as an artist when they really connect with the people and turn stories into a set. Not because they're putting some songs that are cool or what others think is cool.
Well, sometimes you need to educate. That's why I have Cassette, which is more underground, culture, history, heritage, and many other things. I really want people to understand that better.
Courtesy of Chele Gonzalez
Are there any lessons you learned back when you opened Club Montreal that you still apply to this day?
For me, personally, I'm a much better DJ now than back then. I have a strong respect for the community back in the days because to be a DJ then, you needed to have taste. You need to have a strong idea of who you are, what you want to play, and your style. But at that time, I was young. Too much partying, too much alcohol. So when I was playing then, I was not 100% myself. Now, when I play, that's 100% me.
But it's an evolution. It happens to everyone where you're given opportunities, and sometimes they're up there, and you don't see it. But we all have the chance to rebuild ourselves. I've experienced that in my life several times, certain moments where you're given two choices. And if you're able to see that opportunity for what it is when it's given to you, then you have the choice to step up, evolve, and mature.
I think that happened with me when it comes to music. I got this opportunity to reconnect with music, come back in a very beautiful way. I feel so happy now because I can experience music in its purest form, just the music and myself.
One time, my wife noticed me spending a lot of time with music. And I said that I also need to give time to myself. Outside of the time I spend with her, our daughter, my 200 kids (or the people who work under me), music helps me destress, to be less frustrated, less anxious. I think it even helped our relationship because it puts me in a better, calmer mood and helps me be more present in other aspects of my life.
Your ventures explore your passions for both food and music. How do you protect your passion while at the same time, run them as a business?
I'm hands-on and very responsible, so Got Soul needs to be a positive business because what's the point if not? But at the same time, I don't allow people to call me "Chef" here. I just want to be Chele Gonzalez, who curates the music. For me, this is a happy place. I like to come here and enjoy, not to feel the pressure of cooking or people expecting MICHELIN dining.
We created this place because we all wanted to connect with ourselves. And each one of us put something. Benjo [Marquez] made the design, and Jason [Soong] connected us all together. Jason is also a partner in Nokal, and we met way before. We connected a lot because of music, and we talked about opening a place.
It's a very personal project where we all want to enjoy. Of course, it needs to be sustainable and make numbers, but this is a happy place for us.
Photo from Instagram/ Got Soul MNL
Is there a specific sound, genre, or artist that you feel deserves more attention?
Matthew Herbert. He's a big influence for me because he was in between Deep House and Minimal House. If I had to describe my style, I would say that it's really Deep House, from Jazz and Disco to Minimal Techno. I also like Afro and Downtempo. Matthew Herbert, an English producer, has a very defined sound that can be Deep House, but Minimal House too, and it connects very well with a European sound. But right now, he's not producing much anymore.
One of my other favorite producers is DJ Garth from San Francisco. Together with E.T.I., they have a group called "Rocket." They have a label, Grayhound [Recordings]. For me, they did one of the best underground [music], something in between House, Disco, and Deep Tech House. He has a strong influence on the way I understand music.
Another producer is Schwag, another English producer. Very innovative, very electronic.
Are there any other misconceptions about DJs you'd like to debunk?
In the underground scene, everybody's normally criticizing Afro House. In Afro House, there are very quality and good productions, but there are shitty ones. Not because it became trendy, but the underground scene and DJs are also very fashionable. But I think it's the wrong approach to categorize that genre. It's better to analyze the sound by itself and not put them all in the same bucket. Don't generalize.
We need to understand that Afro House is warm and very easy for people who are not used to the underground scene. It's understandable. Sometimes the structure and way it's composed is very fine and well done, so it's not fair to exclude or criticize it.
In the late '90s and early 2000s, if you went to a club, everything would be House. And many of the songs that everybody now is raving and talking about, that was the essence of House music. At the time, it was part of Commercial House. So, you know, we need to understand that sometimes we need to be more open.
When I [first] experienced electronic music, it evolved so much because I was there in the beginning, where everything was innovation and avant-garde, somehow. During that time when I was going out, Electro was born, Techno was born, Minimal was born, House was born in many varieties. I remember you went out and you would be experiencing a new sound. It was amazing.
You've been a DJ for 30 years and your connection with music runs deep. Is there a key to longevity as a DJ?
Back in the days, we thought that being a DJ would only last 10 years. That after 10 years, people will stop DJing because they cannot party so much. But it's not true. Aside from the names that I mentioned who have disappeared, I would say 70 to 80% of the DJs have stayed alive [in the scene], producing and building, even at 50 or 60 years old.
If it becomes a career, that career can last until your last breath.
Photo from Instagram/ Got Soul MNL
This interview has been edited for length and clarity.
To know more about DJ Chele and his sets, follow him on Instagram. Follow Got Soul MNL on Instagram for more information and updates.
Enjoyed this article? Check out our previous In Tune With profiles here.
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The Philippines’ most exciting coffee experience — the Philippine Coffee Expo — is happening this June 5 to 7, 2026, at the SPACE at One Ayala!
Positioned as both a marketplace and meeting ground, the expo offers a full-spectrum look at coffee culture, tracing the journey from bean to cup while spotlighting new technologies, techniques, and emerging trends shaping the sector.
Photo from Facebook/Philippine Coffee Expo
This year’s theme, “Creating Shared Ground,” highlights collaboration and collective growth, focusing on the need for stronger connections across the Philippine coffee industry. The program reflects this direction, with sessions and spaces designed to encourage exchange between producers, entrepreneurs, and consumers.
The Philippine Coffee Expo 2026 will feature homegrown roasters and specialty coffee brands from across the country, such as Astoria, Cuppa Espresso PH, the Department of Agriculture, Fuel Roastery, Goodmate, Taza Coffee Company, Glico – Almond Koka, Melbean Coffee Mfg, and more.
Tickets are now available via Gevme, with One-day Passes priced at P650 and Three-day Passes at P1,500. Ticketholders can access the main exhibition hall alongside Kape’t Kwentuhan talks, live demonstrations, coffee competitions, pocket classes, learning sessions, a community brew bar, and more. Select paid workshops will also be available via separate registrations.
Organized by the Philippine Coffee Guild, this edition of the Philippine Coffee Expo is set to come alive all for the love of everyone’s favorite brew.
For more information and updates, visit the Philippine Coffee Expo 2026 website and follow them on Facebook and Instagram. Follow the Philippine Coffee Guild on Facebook and Instagram.
Philippine Coffee Expo 2026
Location: SPACE, One Ayala, 1 Ayala Avenue, Makati, Metro Manila, Philippines
Dates: June 5 to 7, 2026
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The Manila Coffee Festival 2026 returns this July in a three-way collaboration with Coffee Expo Manila and Biyaya Sustainable Living Festival, bringing together local coffee, culture, and conscious living under one event.
Photo from Instagram/Manila Coffee Festival
Happening from July 17 to 19, 2026 at SM Megamall Megatrade Halls 1 to 3, the event expands beyond coffee to spotlight local weaving, handmade crafts, and regional produce alongside tastings of Philippine-origin beans.
Celebrated as a marketplace for coffee and culture, the festival continues to position the local coffee movement within a wider conversation on heritage and sustainability. Philippine beans are also given another platform to shine — allowing locally sourced coffee to find its place in everyone’s cups.
More details on the program, exhibitors, and tickets will be announced in the coming weeks. For more information and updates, follow the Manila Coffee Festival on Facebook and Instagram.
Get the latest curated content with The Beat Asia's newsletters. Sign up now for a weekly dose of the best stories, events, and deals delivered straight to your inbox. Don't miss out! Click here to subscribe.
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