International Milk Tea Chain CHAGEE to Open First Branch in the Philippines

In a city as cosmopolitan as Makati, there are only quite a few spaces where one could feel truly romantic — not only in a candlelit setting, but in a way a place could make you feel present, seen, and softly undone. 

Vine Café & Lounge is one of these rare finds, tucked away behind a flower boutique in Salcedo Village, Makati City. In this space, romantic florals and experiential dining offer a serene escape from the city’s usual rush; a space where guests are invited to slow down and bask in intentional beauty. 

At the heart of it all is Jem Tinsay, the visionary behind this concept. For her, emotional storytelling and purposeful planning are essential to crafting spaces that linger in the present. 

Curious to learn more about her vision for Vine Café & Lounge, The Beat Asia sat down with Jem Tinsay to talk about her inspirations, her journey as a newcomer in the F&B industry, and what’s next on her path. 

Before stepping into the world of food and beverage, Jem Tinsay had already lived several lives. She first began as a registered nurse, later transitioned into pharmaceutical sales, and eventually took to the skies; first as a flight attendant, and then (currently) as a private pilot. Each pivot, while seemingly different, shaped her perspective, laying out her hospitality vision for Vine Café & Lounge with care and quiet boldness. 

Alongside Vine Café & Lounge, she and her team currently manage Boxed Blossoms, a luxury flower boutique specializing in fresh and timeless flower arrangements. 

As founder of Vine Café & Lounge, how does this space represent you on a personal level?

Vine Café & Lounge reflects my personal journey — a blend of travel, elegance, and emotion. As a former flight attendant with nine years in the hospitality industry, I was deeply inspired by the comfort and exclusivity of airport lounges. Vine is my attempt to recreate that sense of serenity, while layering it with the romantic and botanical aesthetic that speaks to my soul. It’s a space that feels like me: intimate, thoughtful, and quietly luxurious. 

Your resume sounds very impressive! Can you tell us about your journey and how that led you to creating Vine Café & Lounge? What inspired you to step into the F&B industry? What gaps were you hoping to fill in Manila’s F&B scene?

I’m a registered nurse turned pharmaceutical representative, then became a flight attendant, then a private pilot, and I’m still completing my commercial hours for licensure. But, I’ve always been drawn to building spaces that bring beauty and connection to people’s lives. 

I created Boxed Blossoms to fund my flight school, and through that, discovered the power of branding and emotional storytelling. Vine was born from a desire to offer Manila something different: a café-lounge that isn’t just about food, but about presence, conversation, and artistry. 

I saw a gap in the market for a venue that felt both elevated and deeply personal. 

What’s the story behind blending a café and a lounge for Vine?

The idea came from my years in aviation. Airport lounges always fascinated me — the lighting, the calm, the curated experiences. I wanted to translate that concept into a café, where people could feel at ease yet inspired. 

The “lounge” element brings intimacy and pace; it’s not rushed. It’s about savouring a moment over coffee, wine, or shared stories. Vine is not fast food, it’s [focus is on] slow presence. 

How would you define the essence of Vine, from the vibe to the experience you want to give to your guests?

Vine’s essence is a romantic refuge. I want our guests to feel like they’ve stepped into a secret garden in the middle of the city where time slows down, beauty is intentional, and every detail whispers care. From the music to the plating, everything is designed to create a sense of emotional connection and sensory harmony. 

The name “Vine” seems to evoke something organic, rooted, and growing. At the same time, it’s a nod to the Boxed Blossoms brand. How does that spirit of growth translate to the brand?

Exactly, “Vine” is about life unfolding. It symbolizes quiet resilience, femininity, and growth, which are also values deeply embedded in Boxed Blossoms. As a brand, Vine is a branch that grew from the same root: love for detail, elevated aesthetics, and making people feel something real. 

Both brands are anchored in emotional storytelling and visual artistry. 

F&B in Manila is both lively and competitive. What have been the biggest challenges in running Vine, especially when the trends and tastes in the metro change and evolve quickly?

Manila’s F&B scene is fast-paced and trend-sensitive. One challenge is balancing staying relevant with staying authentic. We don’t want to chase every trend, but we also can’t be rigid. 

Staffing, rising overhead costs, and customer unpredictability — especially post-pandemic — have also been real hurdles. But they’ve pushed us to be more creative and lean in how we operate. With my partner John Eriguel’s marketing company, Facts and Fables, he is able to catapult our brand forward for more visibility and reach greater heights. 

Food trends usually change from one day to the next. How do you decide on the trends you embrace at Vine? Is it usually more data-driven, or do you collaborate with your team?

It’s a mix of intuition, experience, and collaboration. We do look at what people are gravitating toward on social media or in the market, but we also sit down with our team, especially with our chefs, to align with what feels on-brand. We ask ourselves: Does this still feel like Vine? Trends are just tools — we use them to tell our story, not replace it. 

Are there any exciting trends that you wish to incorporate in Vine Café & Lounge?

Absolutely. We’re drawn to experiential dining — interactive elements like bouquet bars, edible florals, or customizable tasting menus. We’d also love to bring in more functional drinks, wellness pairings, and intimate chef-led experiences. It’s about making dining both sensory and memorable. 

How involved are you in curating the menu of Vine Café & Lounge?

I’m very much involved. While I’m not a chef, I work closely with our kitchen team to ensure the menu reflects the identity and mood of the brand. We focus on presentation, emotional storytelling, and how each dish fits into the larger Vine experience. From the cutlery to the garnish, everything has to align. 

Juggling a floral boutique, a café-lounge, and being a private pilot seems really busy? How do you stay grounded while running all of these at the same time?

Honestly, it’s not always easy. But I stay grounded by remembering why I started — these businesses aren’t just ventures; they’re pieces of my soul. I prioritize structure, lean on a good team, and carve out moments of stillness when I can. 

Flying, ironically, is also my therapy. It teaches me discipline, clarity, and altitude – literally and emotionally. 

As you continue growing the brand of Vine Café & Lounge, what’s your vision for Vine Café and how can it contribute to the local community? To the cultural and creative spaces?

My vision for Vine is to become a cultural anchor — more than a café, a sanctuary where ideas, art, and beauty come to life. I’d love for it to support local creatives, host intimate gatherings, and serve as a canvas for collaboration. 

If we can’t inspire others to pause, dream, and create, then we’ve done something meaningful. We also envision Vine to grow multiple branches and become not just a café, but an overall culinary, art, and lifestyle hub. 

To learn more about Vine Café & Lounge, follow its Facebook and Instagram pages. You can follow Jem Tinsay on her Instagram page. 

Auroholics, brace yourselves — the sixth edition of the Auro World Chocolate Fair is crash-landing back into S Maison, Conrad Manila this July 3 to July 6, 2025! 

This year’s theme is Aliens vs. Dinosaurs: a cosmic-intergalactic showdown where sugar-fueled creations (and your stomachs) battle it out in full form. 

Get ready for a four-day dessert spectacle where life-sized displays, creative treats, and prehistoric pastries collide. Don’t miss bites from Daniel Baker, known for his Auro Crisps and rich Fudge Brownies, or Half Saints with their gooey Lava French Toast and Triple Chocolate Fudge Brownies.

BUBU Bars is back with a bang, dishing out their signature Dark Chocolate Cacao Crunch (chocolate ice cream dunked in 64% Auro), Dark Chocolate + Auro Nibs + Maldon Sea Salt, and Golden Goodness Hazelnut (dipped in 55% Auro Dark, topped with roasted hazelnuts). Their 100% vegan ice cream bars will also be making a dreamy, dairy-free appearance.

Mindful Indulgence is coming in hot with their cult-favorite Truffle Salt Peanut Butter Cups in Mylk, Matcha, Blanc, and Dark; plus Faux Trix Bars in White, Dark, and Matcha flavors. 

And you bet Conrad Manila is getting in on the fun. Expect dinosaur-themed delights like Auro Double Chocolate Egg Dinosaur Cookies, Moist Chocolate Dino Cupcakes, and even a Chocolate Donut Wall (Dino edition!).

What’s more, the Filipino creator of the famed Dubai Chocolate Chef Nouel Catis, is collaborating with Auro on their SNA'AP bars, which will be launching exclusively at the event; pistachio-and-kunafa-filled bars that are even creamier and nuttier than their predecessor.

On July 5, 2025, you can meet Chef Nouel in person for a special chocolate tasting and storytelling session. Drag performances will close out the celebration on July 6, and best yet — entry is completely free.

For more information, visit Auro Chocolate on their website, Instagram, and Facebook. 

Location: Main Atrium, S Maison at Conrad Manila, Marina Way, Pasay City

Opening Hours: 10 AM to 10 PM

Hold on to your hats and your phones — because Pasay’s skyline just got a breathtaking boost. Perched atop Selah Pods Hotel, Selah Sky is the city’s newest rooftop destination that’s part adventure park, part sunset lounge, and all-out spectacle for adrenaline-junkies and foodies alike.

This newly opened sky-high playground is not your average rooftop bar. Designed to deliver heart-pounding excitement and viral-ready photo ops, Selah Sky features Five Big Adventures that invite you to defy gravity and embrace your inner daredevil. 

Swoop through the air on the Big Swing, balance your nerves on the Ledge Walk, or twirl with a smile on the oversized Giant Turumpo. Brave souls can scale the dizzying 20-meter-high Selfie Tower for a skyline snap, or test their courage on the Burma Bridge, suspended high above the bustling city below.

If your version of adventure comes with a cocktail in hand, fear not — Selah Sky serves up plenty of chill with the thrill. 

Relax above the clouds on the Glass Walk, a transparent path that offers stomach-flipping views with every step. Nestle into the Hanging Pods in the hotel, and snap selfies at thoughtfully placed selfie corners for the golden-hour glow.

Karaoke lovers will be glad to hear that Selah Sky’s got tunes too. The rooftop features three vibrant KTV rooms, including a cozy family room and two larger "barkada" rooms fit for friend groups of up to 12. Each package includes food and drinks, so you can belt your heart out for a solid three hours with no interruptions.

Selah Pods Hotel's restaurant and bar menu is equally elevated, featuring creative cocktails and curated bites perfect for unwinding after an adrenaline-fueled afternoon. Enjoy panoramic views of Manila Bay during sunset hours, whether on the ground or suspended in the air. 

Stay updated and book your next sky-high thrill on their website. Check Selah Pods Hotel out on their Instagram and Facebook.

Location: Selah Sky at Selah Pods Hotel, 202-224 F.B. Harrison St., Pasay City, Metro Manila

Step into MGallery Admiral Hotel Manila’s lobby and spot a floor-to-ceiling bookcase. One particular section swings open – no password, just curiosity – revealing a dark corner where Ruby Wong beckons her guests to an elevator or staircase.

A good speakeasy provokes a mild sense of rule-breaking, and Ruby Wong’s Godown nails it from the start. 

We chose the staircase lit by an eclectic mix of paper lanterns overhead and faux cobblestones below. A cast-iron “manhole” cover stamped “Ruby Wong’s Godown Noodle Alley & Bar Spectacular” hints that you’re about to leave Manila and emerge into old-school Kowloon.

Upon your descent you’re greeted by an unassuming noodle shop; strewn across the room are Ming-style tall chairs, antique vases, and red-luck ornaments as the kitchen peers beyond a glass window panel. A faint smell of broth drifts in the air, but it doesn’t linger. 

As you continue further, you’ll find yourself in the bar, which lures you deeper into its dim corners and plush seats, each area made to feel like the best in house.

Soft music offers just enough volume to set the vibe and mask conversations, but still low enough to allow intimate gossip and group discussions. You’ll find low seats that can fit small groups with tables at the sides for larger gatherings, while more discreet pockets in the corners of the bar offer privacy for four to six-tops. 

MGallery’s World Cocktail Months

World Cocktail Months (yes, plural) is MGallery Hotel Collection’s annual tribute to mixology innovation. 

This year, the brand tapped French lifestyle house Maison Sarah Lavoine to design an exclusive line of glassware and Citadelle Gin for a limited-edition line of cocktails. These cocktails are available at MGallery Hotels until Aug. 31, 2025, including Ruby Wong's. 

At Ruby Wong’s, each limited-edition cocktail comes with a “Bites Pairing” designed to either echo or contradict them, costing P700 (alcoholic) or P500 (non-alcoholic). 

Timeless Negroni x Manchego Pommes Fondant

We first reached for a classic, Timeless Negroni, and we were impressed by Ruby's layered reinterpretation of the cocktail bar mainstay. While Citadelle Gin’s juniper-forward profile sets the foundation, the pineapple-infused Campari introduces a tropical bitterness that is a welcome surprise but doesn’t overwhelm. The vermouth adds depth without flattening the citrus lift. Overall, it’s a well-balanced drink that will not disappoint Negroni lovers. But those who are not used to its bitter, herbal notes may find this an acquired taste.

As for its bite pairing, think of another bar classic: fries. But consider the Manchego Pommes Fondant as a mature, sophisticated take. Instead of plain, deep-fried potatoes, these are seared, braised, and baked – resulting in a crisp crust with a soft, fluffy interior. Flavor-wise, the decadent fattiness from the potatoes was offset by the sharp, salty, and buttery Manchego shavings on top. When consumed alongside the Negroni, the Pommes Fondant absorbed the bitter edges of the cocktail, succeeding in providing an interesting contrast. The fattiness tempered the bite of Negroni, while amplifying its complex profile at the same time. 

For those seeking an elevated take on classics, this pairing will not let you down. It’s familiar but still holds a hint of mystery and surprise, much like the atmosphere of Ruby Wong’s. 

Evergreen x Yuzu Wasabi Chicken

The most refreshing of the lot, Evergreen uses Kaffir lime-infused premium Flor de Caña rum and green mango cordial to mimic acidity without over-relying on citrus to capture attention. With the Giffard elderflower lending subtle floral notes of rose and a hint of lychee, the drink seamlessly integrates all elements – no burn, just a steady hum. It’s a great starter cocktail, especially if you want to effectively clear the lasting flavors of your last meal, to be replaced with an herbal, floral mix. These notes flirt with your senses, from the nose to the palate, catching on your tongue just long enough to leave you longing for another sip.

Lightly battered and perfectly crisp, the Yuzu Wasabi Chicken calls back to the cocktail’s citrus flavor but packs a light punch to balance the scales. The yuzu’s floral and sweet brightness mirrors the lime and herby flavor of the cocktail, while the wasabi mayo adds a little jolt, enough to cut the oiliness but still restrained. Fortunately, fried chicken is a forgiving vehicle for such bright flavors, so it still ends up as a safe and comforting but in no way ordinary choice on the menu.

This pairing is built on alignment: citrus to citrus, crisp to crisp.

Honey 75 x Salad de Crevettes

Texturally, Honey 75 is one of the most sophisticated cocktails in the lineup. Thanks to the olive oil fat-washing of the Citadelle gin, the mouthfeel is rounded and plush, coating the palate without being greasy. The faintly briny taste and honey syrup combine to form a sweet-tart flavor profile, while the Pommery champagne turned the cocktail into an effervescent dessert. Make no mistake, however, beneath the sweet sparkle of this drink lurks a strength that will have you crawling out of Ruby Wong’s if not taken seriously. But this one is a guaranteed crowd favorite as the creaminess persists throughout the tasting experience, making it an easy drink to consume and love.

The Salad de Crevettes acts as a saline counterpoint: prawns lightly dressed in citrus and garnished with a generous dollop of caviar. The subtle but ocean brininess of this dish balanced the sweet, creamy cocktail as they both competed for undivided attention. The fat-washed gin lingers, then the sea-forward taste of the Salad de Crevettes coats the tongue in succession, especially as the caviar pearls unravel. That is, until you take another sip of the Honey 75 – and the battle goes on. 

This pairing revels in opposition, for those who favor a contrasting pairing rather than one that echoes. 

Crystal Diva x Smoked Salmon Croquettes

One of the bolder cocktails in the mix, Crystal Diva is, quite simply, a diva that takes no prisoners. The Tio Pepe Fino Sherry and Citadelle Gin combine in a frenzied alcoholic storm that almost dares you if you can consume more. It's accented by jasmine-lemongrass cordial that adds floral notes minus the sweetness, but these are rendered barely noticeable as they go up against the formidable flavors of the two alcohols. This bone-dry cocktail is a wine-lover’s cocktail – high in acidity and packs a punch with a phenolic finish that lingers on the upper palate. In other words: it’s intense. Order it if you like your cocktails loud, proud, and unconcerned with subtlety.

Crystal Diva's pairing, the Smoked Salmon Croquettes, are crunchy on the outside, velvety on the inside, with a mild smokiness that doesn’t dominate. The fattiness counteracts the sherry’s dryness, providing mouth-coating relief between sips. It’s a classic fat-cutting-dryness match, but it’s not quite harmonious as the cocktail overshadows the dish a bit. Still, this dish cushions the blows from the Crystal Diva, ensuring you can walk away from Ruby Wong’s with your wits about you.

Smoke & Mirrors x Tako-Yaki

This showstopping cocktail is a complex mix that had us sitting back and nodding contentedly. 

Smoke & Mirrors boasts a mix of Talisker 10 and Jameson whiskey, sweetened and aromatized with clarified lemon, Dionysus vanilla, and lavender bitters, then smoked under an edible jelly film. Peaty, sweet, floral, and citric – each note is sequenced deliberately and arrives in layers. The body is medium-heavy, and the finish is long and warming. It’s like crashing a vintage Jaguar into a lemon orchard before coming to a halt in a lavender field, a hint of smoke emerging from your car as you walk away – the progression of citrus, smoke, and florals lingering on your palate.

The Tako-Yaki, which is actually grilled octopus and leeks yakitori, is charred just enough to carry a Maillard depth while it pairs well with the sweet grilled leeks. Simple and straightforward, the dish leaves little to the imagination. Compared to the complex drink, the Tako-Yaki felt a little anticlimactic. Still, the simplicity has its place, resetting the palate after each sip. 

Final Thoughts

Ruby Wong’s Godown is no ordinary bar. Entering the speakeasy and settling into its mysterious, alluring atmosphere is already an experience on its own. 

Each cocktail tells a story and every pairing has its audience, whether you’re a classics lover reaching for the Timeless Negroni, a low-key drinker who appreciates the refreshing Evergreen, someone who wants a cocktail with a complex story like the Smoke & Mirrors, a sweet-seeker falling in love with the Honey 75, or a diva who finds yourself magnetically drawn to the Crystal Diva.

MGallery's World Cocktail Months end on Aug. 31, 2025, but this experience is definitely just a start. Ruby Wong, after all, still holds plenty of secrets up her sleeve, and you’re sure to discover them with every visit.

For reservations, book here or call them at 09178298434. Learn more about Ruby Wong's Godown by checking out their website and following them on Facebook and Instagram. 

Location: Ruby Wong's Godown, Admiral Hotel Manila - MGallery Collection, 2138 Roxas Boulevard, Malate, City of Manila 1004

Opening Hours: Tuesdays to Sundays, from 5 PM to 1 AM