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They say that the bar at Ruby Wong’s Godown is manned by a mysterious, tattooed woman.
Her name was Ruby Wong — that much we knew. But no one’s ever seen her face. The ink curled around her arms like lace, her nimble fingers pouring drinks, customer after customer.
She moves like smoke, swift yet lingering, settling into the crevices of the godown’s dimly lit walls like a secret. Mysterious as she is, she allows herself to be known. To be felt, through her cocktails, the ambiance, and the music.
And in a metropolis full of speakeasies, none feel quite as secretive as this.
So, when Hong Kong’s Quinary took over the bar for two nights, some wondered if she’d appear. Instead, something else arrived — a multisensorial experience that cast a spell on everyone who entered. And it felt like it came with Ruby’s permission.
The lights stayed low, and the smoke remained. And just behind the bar, Quinary’s Bar Manager Kai Ng and Head Mixologist Jackie Wong got to work, moving as if they were right at home.
Quinary Hong Kong Takes Over Ruby Wong’s Godown for Two Nights Only
The two-night affair wasn’t just a guest shift — it was an event where the senses played under the dim, intimate walls of Ruby Wong’s Godown.
Quinary Hong Kong, a pioneer in Multisensory Mixology, brought their flavorful creations for curious bargoers to taste last June 26 and 27, 2025. Crowned as one of the World’s 50 Best Bars (2013 to 2017 & 2021) and Asia’s 50 Best Bars (2016 to 2024), Quinary is renowned for finding harmony between aromas, textures, and taste, turning each drink into a sensorial journey.
For the guest shift at Ruby Wong’s, the teams of Quinary and Ruby Wong’s crafted an exclusive drink menu in partnership with Don Papa Rum, made with premium aged, single-island rum at the heart of every cocktail.
Crafted with intention, the drinks became a storied journey — a showcase of Quinary’s finesse and Don Papa Rum’s tropical warmth and depth. Each cocktail carried its own charm, perfectly mirroring the mysterious allure of Ruby Wong’s Godown.
From smoke to spice, with hints of citrus, every sip told a different story.
Here are the three cocktails we had the pleasure of sipping that night.
Oolong Tea Collin
Straightforward, light, and deceptively easy, this cocktail made the perfect opener for the night. The delicacy of the oolong tea cordial was lifted by the smooth, tropical lightness of Don Papa Rum, finished with soda for a clean, refreshing sparkle.
It was the kind of drink you’d reach out for a casual night out; a safe choice, only to realize halfway through that it had already wrapped you around its finger.
The Oolong Tea Cocktail wasn’t a loud greeting. It was like a simple hello, the kind that makes you nod your head and wonder if it was Ruby Wong herself, waving from a distance.
Quinary Sour
Playful and perplexing, the Quinary Sour is the kind of cocktail that makes you raise an eyebrow, and then take another sip, just to figure out its complexity.
Smoky licorice and bonito syrup blended around the earthy notes from the monk fruit and nori-infused Don Papa Rye Cask, creating a bold, flavor-packed concoction. The frothiness of the egg white and the sharp kick of lemon juice added a fresh dimension, leaving a lingering sour-bitter-umami finish that danced on the tongue, yet still left a questioning look on your face.
Every sip packed a punch, a curious, experimental mix for those feeling adventurous enough to follow the mystery of Ruby Wong. She herself might have served this to see what your face might look like after the first sip.
Wax
Rich, deep, and mysterious — this drink had Ruby written all over it.
A signature from Quinary, the Wax reimagined its base with a lush, local flavor. Brown butter fat-washed Don Papa Masskara and Don Papa 7 Years gave warmth and weight to the cocktail, while a blend of bee pollen and homemade cedarwood tincture wrapped around the palate like velvet.
Earthy and indulgent, and somewhat comforting, the drink lingered like a fervent prayer — one that Ruby might have heard with a small smile on her lips.
Final Thoughts
Quinary’s guest shift at Ruby Wong’s Godown was a celebration of flavor, artistry, and sensorial mixology. Playing along with the bar’s mysterious allure, the affair felt like Ruby herself was behind it, her essence tucked into every corner of the speakeasy.
A moody jazz vinyl set by Discollective, a live tattoo and piercing session by Malditattoo Studios, and a dedicated cigar section added layers to the vibe, tying the two-night event together with texture, sound, and skin. It wasn’t just a takeover, it was a homage to Ruby Wong’s Godown’s legacy as one of Manila’s hidden gems.
And wherever Ruby was, she was surely raising a glass in the dark.
Learn more about Ruby Wong's Godown by checking out their website and following them on Facebook and Instagram. To reserve a table at Ruby Wong's, book here or call them at 09178298434.
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
Learn more about Quinary Hong Kong by checking out their website and following them on Facebook and Instagram. They only accept walk-ins.
Location: Quinary, 56-58 Hollywood Road Central, Hong Kong
Opening Hours: Mondays to Saturdays, from 5 PM to 1 AM; Sundays from 5 PM to 12 AM
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When Singapore says they're bringing their flavors to Manila, they don't mean a token kaya toast in a small pop-up. They mean Candlenut's Malcolm Lee in the flesh, whipping up dishes alongside the stars of Hapag. They mean Asia's 50 Best Bars (#3) and World's 50 Best Bars 2024 (#5) Jigger & Pony, crafting their take on the Singapore Sling, the OG tropical cocktail. They mean Don Julio-infused cocktails, seaweed-laced Tanqueray tipples, and Poblacion's finest bars.
Welcome to SingaPob 2025, the third annual takeover hosted by the Singapore Tourism Board (STB), with partners Diageo, Johnnie Walker, Don Julio, Tanqueray, Singleton, and Zacapa. Happening from Aug. 28 to 30, 2025, SingaPob pairs the best of Singapore's food and bar scene with some of the best hangouts in Makati's vibrant party district.
This year, SingaPob took things up a notch by including not just bar collaborations but restaurant collabs too, giving foodies a more immersive gastronomic experience.
“SingaPob is our way of sharing what makes Singapore a true culinary haven, where passionate culinary talents from diverse backgrounds come together to create and innovate," said Terrence Voon, Executive Director, Southeast Asia, Singapore Tourism Board. "Much like the Philippines, our dining scene is rooted in heritage yet constantly evolving, blending tradition with new ideas to elevate familiar flavors. By bringing this spirit to Poblacion, we hope to celebrate our shared love for food and drinks and invite more Filipinos to discover Singapore’s vibrant culinary community and be inspired to experience it firsthand in Singapore."
Here's a quick rundown of the participating spots and their pairings:
Malcolm Lee x Hapag: Lee of 1 Michelin-starred Candlenut and Pangium partners with Thirdy Dolatre and John Kevin Navoa of Hapag.
Keng Eng Kee x Super Uncle Claypot: A family-run hawker stall, Keng Eng Kee is a Michelin Guide-recognized landmark.
Jigger & Pony x OTO: Asia's 50 Best Bars (#3) and World's 50 Best Bars (#5) Jigger & Pony is Singapore's best bar, ready to sling cocktails at OTO.
Fura x Ayà: Redefining sustainability, as evidenced by their Ketel One Sustainable Award from Asia's 50 Best Bars 2024, you can catch Fura at Ayá.
Mama Diam x Polilya: Retro, nostalgic, and best of all, hidden, Mama Diam partners with Polilya for an enticing food and drinks menu.
Offtrack x Run Rabbit Run: Another Asia's 50 Best Bars (#23) awardee, Offtrack serves both drinks and beats at Run Rabbit Run.
Night Hawk x ???: Located in a secret location, you'll find Asia's 50 Best Bars (#77) and their special drinks only after you've completed the crawl's secret mission. Trust us, it's worth the effort.
OnlyPans Tacqueria: Those who frequent Poblacion would know OnlyPans. It's the go-to before and after drinking, so why not drop by for their exclusive SingaPob menu?
Aside from the drinks and dishes, SingaPob has another surprise for its patrons: a raffle that could win you a trip to Singapore! All you have to do is visit at least two participating venues, get stickers on your wristbands (after showing your receipt, so don't forget to get and keep those!), and post about the crawl on social media using the hashtags: #SingaPob #MadeInSingapore#PassionMadePossible. Once verified, you could enter the raffle at the secret location where Night Hawk is. The SingaPob crew posted at each location will hand over the details for the secret location once they've verified your two stickers.
Apart from the raffle, you can also check out Klook's special travel offer from Aug. 16 to Sept. 30, 2025, featuring exclusive Singapore travel discounts. If the crawl isn't enough, then book that plane ticket to Singapore and take advantage of Klook's promos!
For this weekend, however, The Beat Asia took on the crawl, and while we didn't manage to try all the stops, here is what went down yesterday evening at SingaPob 2025:
Sustainability has never been sexier. Fura's takeover of Ayà promised cocktails made from "abundant" and "invasive" ingredients, and we weren't disappointed. We got to try "New Yuck City" and "Dirty Banana," kicking off the crawl on a high note.
"New Yuck City" was a citrus-forward combo of Tanqueray No. 10, seaweed, shio kombu, calamansi, guava, and lime leaf coco foam. It danced between briny and bright, a tropical, beachfront cocktail that took us (mentally and spiritually) out of Makati's bustling business district. If it were a one-drink kind of night, the "New Yuck City" would've been a perfect companion to nurse, idly chatting with your friends in the dim, cozy seats of Ayà.
The citrus notes from calamansi and guava cut through the subtle oceanic umami from the kombu, lifting the drink, while the creamy foam with bright lime rounded off the flavors. Comforting, layered, slightly adventurous. Our SingaPob crawl started off in the best way possible.
Then came the "Dirty Banana," which took Johnnie Walker Black Label and mixed it with Prefer bean-free coffee, green cardamom, dates, banana, and banana skin caramel. It looked like an espresso martini, but behaved like an elevated breakfast or dessert cocktail. The date-banana trio delivered a velvety sweetness, while the cardamom injected a spice-heavy depth balanced against the faint bitterness of the coffee.
Fura's use of banana skin caramel highlighted their sustainability ethos without compromising flavor. The caramel gave the cocktail a toasty, almost burnt sugar complexity that only added to the drink's comforting flavor. In all honesty, both of Fura's drinks were easy to love. They were like warm hugs on a rainy day, and we need more of that feeling with Manila's weather right now.
At OTO, Jigger & Pony flexed why they're amongst the Top 5 bars in Asia and in the world. We tried out the "Singa Sling" and "Peanut Alexander," the former is their take on the classic Singapore Sling cocktail, while the latter is a dessert in a glass.
Starting off with the "Singa Sling," a light but subtly lethal mix of Tanqueray No. 10, Cointreau, cherry, pineapple, and carbonated soda. It looked unassuming but went down like a summer sunset (that is, until you've had three of them, and the gin comes swinging). If you can imagine yourself watching the sun go down atop one of Singapore's stunning rooftop bars, this drink is right up there with you in that daydream.
The cherry note was upfront, clean, and the pineapple added a subtle acidity. Carbonation lifted the drink, while the Cointreau balanced the drink with a hint of bitterness. It reminds us of a cherry soda, but don't get us wrong, it's not a sugary bomb. It's delicate, intentional, and well-rounded.
Next up was the "Peanut Alexander," which reminds us of a creamy dessert. If that dessert comes with simmering rage. With the combination of Don Julio Blanco, salted peanuts, ube, cacao liqueur, fig, and cream, this drink reminded us of an upbeat, dance-worthy pop song hiding painful lyrics that catch you off guard, but still, you can't help but sing-scream to it anyway, cause it makes you feel "all the feels." The first song we thought of while drinking this? Paramore's "Hard Times," and we love it.
The Don Julio Blanco tequila gave the drink a strong backbone, softened by ube and fig. On the other hand, the bitter cacao and salty peanuts added more depth to the cocktail, as the finishing touch of cream rounded it all out. Comforting, while carrying hidden heat.
If Mama Diam's "Chai Tarik Brew" develops a cult following over the course of SingaPob 2025, we wouldn't be surprised. And we would be joining too. At Polilya, we wasted no time in ordering this drink we were fortunate enough to sample at the Media Launch the day before. Isn't it obvious that we loved it enough then to order it all over again?
Served in a retro milk can with a side of Biscoff biscuit, it felt more like a childhood memory than a cocktail. Even though it still packed a punch, the drink was still, at its core, nostalgia in a glass — or rather, in a can. Made with chai, brown sugar, bitters, and whisky, this was a complex, but oh-so-familiar sip that transported us directly to a small provision store in Prinsep Street.
Flavor-wise, the chai was king. Rich and spice-laden, but still, it managed to mesh well with the whisky. The brown sugar gave it a sweet depth, while the bitters kept it from turning into a sweet tea drink. It was a feat to balance strong, individual ingredients while delivering a soulful drink that keeps its heart. The Biscoff biscuit on the side added an additional touch of sweetness to the drink, allowing the drink to lean even heavier on the nostalgia.
All in all, this drink was a whole mood, evoking memories in people even if you're not a local Singaporean. In all honesty, it remains one of our personal favorites.
For this one, the venue is secret. But one hint is that it's near Polilya, which was perfect as it served as our next stop. To know the location, you'll need to visit at least two of the partner establishments. When you visit those bars or restaurants, make sure to approach one of the SingaPob representatives with your receipt proving that you ordered from their limited-time menu. They'll add a sticker to your wristband, and once you have at least two of those stickers, you'll be given a card showing the name and location of the stop where Night Hawk is residing for the weekend.
We went to the final location, and with our wristbands verified, we signed up real quick to join the raffle for a free trip to Singapore. Then it was time to check out Night Hawk's special menu for SingaPob 2025. We tried "Lion 60 Sling" and "Polite Provisions."
The former, "Lion 60 Sling," was a floral-forward beauty (with a literal flower on top): Tanqueray No. 10, clarified pineapple syrup, pear, cherry, citrus, and hibiscus soda. It looked great on Instagram, but that was only the cherry (pun intended) on top of a drink that tasted even better beyond its looks. It ended the night on a delicately sweet note.
"Polite Provisions," meanwhile, was anything but polite (in the best way possible). The drink blended together Tomato Don Julio Blanco, tomato mezcal, jalapeño syrup, citrus, and salt for a powerful, chaotic beast. It was spicy, savory, punchy — truly, a rollercoaster in a glass. The jalapeño hits you first, followed by the tomato's umami and then a salt-citrus combo that leaves you reeling. If, rather than a smooth, sweet way to end the night, you'd much prefer to go out with a bang, then "Polite Provisions" delivers.
Night Hawk also served bonus shots of vodka and tequila to patrons, cause why not? Even though the bar had no idea they were going to be the final destination of crawl, it was like they read our minds and pulled out all the stops to complete our crawl's vibe on a high.
SingaPob 2025 wasn't just a bar crawl. It's a borderless blend of cultures, cocktails, and culinary vibrance in a district that captures all of that energy and is capable of amping it up even further. Whether it was the elevated artistry of Malcolm Lee at Hapag or the chaotic brilliance of each award-winning bar slinging cocktails you'll dream of for years to come, each stop reminded us of Singapore's wildly diverse, ever-evolving F&B scene. So, gather your friends and take on the crawl!
And if you've conquered the crawl and can't help but long for more? Well, Singapore's just a short plane ride away. So, here's to hoping you'll win that free trip to Singapore!
For more updates and information, check out the Singapore Tourism Board's website and follow them on Instagram. You can also follow Visit Singapore on Instagram to know more.
Get to know the participating bars and restaurants by following them on Instagram.
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From a small cloud kitchen in 2020 to 21 stores and counting across Metro Manila, Baguio, and Davao, Gang Gang Chicken has built a cult following for its no-compromise take on boneless fried chicken. It only takes one bite, and you’re in it for the ride.
Founded by Joel Marcelo, Julius Necor, and Leo Vergara, the brand stays true to its one simple promise since day one: REAL TASTE in every bite. “We never wanted to compromise on food quality,” says co-founder Joey Marcelo. “Our goal today is to go national. We want more Filipinos to experience our promise of real taste in every bite.”
Promising REAL TASTE in every bite, Gang Gang Chicken carved out their brand by addressing one customer insight: “’Di lang puro sauce, dapat may lasa rin yung loob.” (It shouldn’t be just sauce, it should also have flavor inside.)
From that insight, came a lineup of bold and globally-inspired sauces that elevate the fried chicken’s taste—from Gangyeom, Cheesy Jalapeño, Honey Miso Butter, Takoyaki, to the local favorite Fried Chicken Sisig.
“We wanted to be known for our diversity in flavor options,” said Co-founder Julius Necor. “We make it a point to offer ne flavors to our customers regularly to encourage them to try and explore something new every time they order Gang Gang Chicken.”
Their menu has also expanded to more instant favorites such as Chicken Tenders with their signature Crack Sauce™️, Fried Chicken Sisig, and Chicken Sandwiches and Fries.
Now after five years of quietly serving the real ones, Gang Gang Chicken is eager and ready to get the word out.
With a new look, new feel, and new energy slowly rolling out across Gang Gang Chicken’s stores, their core and identity remains the same: the chicken was never ordinary. It was built for the bold, flavored by chaos, and unapologetically real.
Get a taste of Gang Gang Chicken at their branches in Taft, SM Fairview, SM East Ortigas, Vertis North, Baguio, Davao, and more. You can order online via their website, GrabFood, or Foodpanda.
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The Philippines’ favorite frozen yogurt—and now the No. 1 frozen yogurt brand in the country, llaollao, is launching their newest innovation today: the llaollao Brioche!
Creamy, cold yogurt, tucked inside a warm buttery brioche bun, the llaollao Brioche is a brand-new way to experience frozen yogurt that’s both indulgent and satisfying. Made with premium quality yogurt and topped with llaollao’s signature sauces, crunches, and fruits, the llaollao Brioche offers the most jcontrast of textures and temperatures that’s also perfectly balanced.
“With the Brioche, we’re introducing something that’s familiar, but completely unexpected,” said Erika Dee-Gonzales, Chief Operating Officer of llaollao Philippines. “It’s warm and cozy, but still light and feel-good. It reflects our desire to create not just new products, but new moments of joy.”
The llaollao Brioche is now officially available in all Mega Manila stores and in select llaollao branches outside of Metro Manila! The yogurt bun is priced at P179, tucked in with a sauce of choice, fresh fruits, and crunchy toppings! Of course, you can add one more topping for an additional cost, but it’s best to keep it at that or the bun won’t be sealed properly!
llaollao Philippines’ 100 Stores and llaollao Lovers
The launch of the Brioche is one of many celebrations of llaollao in the country, as the brand has opened 100 stores across the country and is now the Philippines’ leading frozen yogurt brand!
llaollao has established itself as a well-loved, go-to sweet treat for Filipinos who value both health and indulgence, having served over 30 million cups nationwide!
“Reaching 100 stores is more than just a business milestone — it’s proof that our customers trust us to be part of their everyday moments,” Erika Dee-Gonzales shared. “Every store, every line, every cup shared between friends, that’s what built this brand. And yes, the lines are still long. But they’re always worth it.”
The llaollao Room at The Dessert Museum
If you missed out on the llaollao Wellness Lounge from Aug. 13 to 14, 2025 at the SM Mall of Asia Main Atrium, don’t fret! The multi-sensory wellness experience will become a year-long public, immersive, and Instagrammable experience at The Dessert Museum!
Starting Aug. 21, 2025, the llaollaoo room will feature signature elements from the original lounge, including the popular Spoon Slide, wellness-inspired spaces, and Brioche-themed installations! For a limited time, visitors can also enjoy complimentary llaollao vouchers.
All these mark the beginning of a more elevated, lifestyle-forward phase for the brand, with llaollao making wellness feel more fun, more flavorful, and more accessible. It also signals a renewed commitment to creating moments that feel personal, thoughtful, and full of contrast.
For more updates and promos, follow llaollao Philippines on Facebook, Instagram, and TikTok!
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If you’ve ever wondered what it might taste like to channel the powers of Marvel’s Fantastic Four, Burger King Philippines has cooked up an answer, and it’s flame-grilled, cheesy, and just a little bit cosmic.
In celebration of Marvel Studios’ The Fantastic Four: First Steps, Burger King Philippines has unveiled a limited-time menu and immersive store experience that brings the superhero squad’s powers to life through bold flavors and vibrant visuals. The campaign, dubbed “Step Into Fantastic,” is a full-on sensory adventure for Marvel fans and burger lovers.
The themed menu includes four new items, each inspired by a member of the iconic team. There’s the Fantastic Cheesy Burger, a stretchy, melty tribute to Mister Fantastic, stacked with mozzarella, Swiss cheese, marinara, and bacon. The Invisible Blue Fizz, a tropical blue drink, channels the cool mystique of the Invisible Woman. For heat-seekers, the Flame On! Dip brings a sriracha kick worthy of the Human Torch. And rounding out the lineup is the Crushin’ Buffalo King, a spicy chicken sandwich that nods to The Thing’s brute strength.
But the experience doesn’t stop at the menu. Burger King’s Kanlaon branchin Quezon City has been transformed into a superhero-themed destination, complete with glowing neon exteriors, digital kiosks, and Fantastic Four-inspired interiors. It’s a bold move that reflects the brand’s push toward immersive, fandom-driven dining.
“We wanted to go beyond the usual and create something immersive for our guests,” said Patricia Sara, Brand Manager of Burger King Philippines. “More than the food and the store design, it’s about offering customers a chance to connect and share meaningful moments with their fantastic squads.”
Fans can also snag exclusive Fantas-TEE merchandise through the BK App with any Fantastic Specials order, while supplies last. The campaign runs nationwide through Sept. 30, 2025 giving fans a limited window to taste the extraordinary.
Whether you’re a die-hard Marvel devotee or just in the mood for something different, Burger King’s Fantastic Four collaboration offers a flavorful twist on fandom and a reason to gather your own super squad for a bite.
Follow Burger King Philippines on Instagram for more information.
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For over thirty years, Clara Olé, has been part of Filipino kitchens, helping home cooks bring out the best flavors in every dish. Now, the trusted kitchen brand is taking it up a notch, making gourmet cooking easier and more fun, proving that delicious meals don’t have to be complicated.
Last Aug. 13, The Beat Manila had the opportunity to attend an exciting tasting event at Brutal by Wadoughs, prepared by the brand’s longtime collaborator and celebrity ChefWado Siman, who showed us just how easy and fuss-free cooking can be with the right kitchen staples through an impressive five-course meal made entirely using Clara Olé’s ready-made pasta sauces, marinades, and condiments.
“Cooking gourmet doesn’t have to be intimidating,” said Chef Wado. “Clara Olé makes it possible for anyone to create flavorful, exciting dishes at home — even if you’re short on time or experience. That’s what I love about working with the brand.”
The “Dine with Clara Olé” experience began with Black Tide, a dish composed of squid, feta, and fried pasta, enhanced by Clara Olé’s Pasta Negra sauce mixed with vinaigrette. This was followed by bite-sized panipuri shells filled with salmon flakes and mashed potato called Not Takoyaki, and paired with Clara Olé’s Dip It Good Cheddar Cheese and Clara Olé Crab Flavor Sauce.
The highlight of the experience was the main course as Chef Wado served up bold and creative pairings. The Duckgalbi Assassina featured tomato-based pasta topped with glazed duck breast, made with Clara Olé’s Kung Pao Pasta Sauce, Clara Olé Chunky Tomato with Basil Pasta Sauce, and Clara Olé Hickory BBQ Marinade. Another delectable dish is the Beef Inasal, tender beef skewers served with adlai coconut rice and paired with Clara Olé Asian Dips N’ Dressings and Clara Olé Inasal BBQ Marinade blend.
We ended our experience on a sweet note with the Peach Mango Nitro, a creative dessert made from Clara Olé’s Peach Mango Spread, transformed into nitrogen gelato and topped with blast-frozen marshmallows and puff pastry.
With this experience, it’s clear that Clara Olé is indeed all you need to create the best dishes with ease. Whether you're preparing meals for your family or trying out gourmet recipes to elevate your dining experience, this beloved brand is empowering Filipino home cooks with their wide range of offerings, which include pasta sauces, marinades, dips, dressings, jams, syrups, and more.
“Creating something elaborate for lunch or dinner can be challenging when you’re short on time,” said Esfrey Sia, Brand Manager of Clara Olé. “This collaboration with Chef Wado shows how our products can help make meals feel special, whether you’re cooking for one or hosting a celebration. Clara Olé is really #OléYouNeed to bring your food ideas to life.”
Apart from making cooking easier, convenience is also a big part of the Clara Olé experience. Its products are available in major supermarkets, grocery stores, and online through the brand and Sysu Food Hub’s official stores on Lazada and Shopee. The brand has also expanded its footprint to twelve international markets, including Brunei, Guam, Saipan, New Zealand, Australia, Denmark, Canada, Dubai, Oman, Saudi Arabia, Qatar, and Egypt.
“We’re proud to be a trusted name both locally and abroad,” said Sandy Cu, Product & Business Development Head. “Wherever our customers are, we want to be there for them — offering quality, convenience, and flavor they can count on.”
For more information on their products, follow Clara Olé on Facebook, Instagram, and TikTok.
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Manila’s most viral Japanese desserts are now much closer than you think!
Warabimochi Kamakura, the world-renowned brand known for their authentically modern take on the Japanesewagashi (confection), warabi mochi, has just opened their second store in Metro Manila at SM Aura!
Once a popular delicacy among Japanese aristocracy, warabi mochi is known for its silky, jelly-like texture, typically dusted with kinako (roasted soybean flour) and paired with sweet syrup.
Warabimochi Kamakura has perfected their modern twist on the classic with high-quality ingredients and a secret recipe, blending tradition with innovation to captivate dessert lovers worldwide. The brand has become a global favorite, with over 60 stores across Japan, the Philippines, South Korea, China, Hong Kong, the USA, Australia, Thailand, Singapore, Malaysia, and Indonesia.
At SM Aura, Warabimochi fans can enjoy its signature flavors like Kinako and Matcha, along with Black Sesame, the newest Warabimochi Kamakura family member, and an exclusive SM Aura Warabimochi flavor!
The drinks menu features classics such as Matcha, Strawberry, Hojicha, Coffee, Lemonade, and Matcha Lemonade with warabimochi sinkers, and two new SM Aura exclusive beverages: the Matcha Latte Warabimochi Drink and Hojicha Latte Warabimochi Drink.
“Since our opening in SM Megamall last January, there has been a very high demand and request for us to open near BGC, so this opportunity to open our doors at SM Aura is really for our dedicated customers and eager fans of Warabimochi Kamakura,” said Victoria Riingen, General Manager of Warabimochi Kamakura Philippines.
For more updates and promos, visit their website and follow Warabimochi Kamakura on Instagram.
Location: Lower Ground Level, SM Aura, 26th Street Corner McKinley Parkway, Bonifacio Global City, Taguig City
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Subway® Philippines is turning up the flavor with its newest, crave-worthy creation – the Triple Cheese Steak sub — available now until Nov. 2, 2025!
This sub features succulent, seasoned steak enveloped with an exquisite blend of all-natural U.S. Cheddar, Colby, and Monterey Jack, with crisp white onion, green bell peppers, and jalapeños, finished with their signature Southwest Chipotle sauce, all hugged by freshly baked cheese bread.
Prices start at P220 for a 6-inch ala carte, P410 for a footlong, and P230 for a wrap (prices may vary).
“We’re excited to feature USA Cheeses in this special sub — the triple cheese blend of all-natural U.S. Cheddar, U.S. Colby, and U.S. Monterey Jack was a winning combination when we trialed it for recipe development,” shared Benjamin Fong, Head of Culinary Innovation for Asia-Pacific for Subway® APAC. “We’re especially excited about this collaboration as USA cheeses featured are 100% natural — perfectly aligned with our commitment to offering healthier options for Filipino consumers.”
The launch marks a tasty new collaboration between Subway® Philippines and the USA Cheese Guild, spotlighting the exceptional quality, versatility, and award-winning craftsmanship of cheeses from the United States. The country has won over 160 medals at the 2024-2025 World Cheese Awards and 83 medals at the 2025-2026 International Cheese & Dairy Awards.
To celebrate this collaboration, Subway® and “Cheeses from the USA” hosted an exclusive preview at the Axis Tower branch in Alabang. Guests got a first taste of the new sub and were treated to a unique tasting experience that explored the versatility of USA cheeses through creative pairings with refreshing beverage concoctions.
These drinks included a tropical fruit punch paired with the award-winning, creamy and buttery Toma by Point Reyes Farmstead Cheese; a minty watermelon-ginger soda served with the spicy U.S. Pepper Jack by California; and an iced tea topped with velvety U.S. cream cheese foam and a cube of rich, nutty U.S. Goudaby Rumiano Cheese — a nod to how cheese can elevate everyday drinks in unexpected and delightful ways.
Guests were also given a sneak peek at what’s next: the Gouda Pineapple Ham sub, arriving Nov. 3, starring U.S. Smoked Gouda — the Best of Class at the 2024 World Championship Cheese Contest.
From classic comfort to bold flavor pairings, this collaboration proves one thing: there’s no such thing as too much cheese. Plus, USA cheeses aren’t only delicious, but they’re versatile enough to inspire everyday menus and creative culinary experiences alike.
Visit any Subway® store from now until Nov. 2, 2025, to try out the Triple Cheese Steak!
Visit the Subway® Philippines website here and follow their Facebook and Instagram pages to learn about the latest sub deals! Follow Cheese from the USA SEA on Instagram to learn more about USA Cheeses.
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Underneath the casino floor and the clink of jackpot dreams at Solaire Resort Entertainment City hides BRB — a velvet-lined retreat where low-lit corners tempt whispers and the air hums with secrecy. Here, the spirit of the Prohibition and the Roaring Twenties linger, jazz music spilling into the darkest corners as cocktails are sipped slowly and with pleasure.
Just steps away from Solaire Resort Entertainment City’s Baccarat Room, this speakeasy sets the stage for a night of revelry, with a refreshed menu of 1920s-inspired cocktails and bar bites made for lingering conversations.
From the marble foyer of the resort, a carpet-lined staircase leads you down to a discreet door and into a dimly lit hallway, where shelves of rare whiskies line the walls, much like a prelude to the night ahead.
BRB offers a glimpse into what you’d expect from a speakeasy from the 1920s — as if one stepped into the world of F. Scott Fitzgerald’s “The Great Gatsby.” Posh, classy, and stylish, it’s an inviting choice for secret conversations, and the perfect spot if you’re looking for some privacy from all the bright lights.
How Much are the Drinks
The cocktails are priced at P550, and subject to 10% service charge. There is a food menu available, too. Offers include Deviled Scotch Eggs, Smoked Pawn Cocktail, and more.
During BRB’s relaunch event last Aug. 1, 2025, we were able to sample 11 specialty and signature cocktails from the speakeasy’s refreshed menu. The menu features a curated list of Prohibition-inspired cocktails, crafted with surgical precision and a captivating taste that’ll leave you wanting more. We know we did.
Named after the lawmaker who initiated the Prohibition, this drink is somewhat of an ironic love letter to that era. A moody and velvety blend of bourbon, Cointreau, and lemon, the concoction is also laced with red berries and a hint of spice. This drink echoes times of whispered orders, hushed jazz clubs behind unmarked doors, and the allure of the forbidden.
Dr. Welch
Another ode to a prolific Prohibitionist, this drink might just be what a flapper would want to get to start the night — elegant and quite complex. Floral and citrus notes of grape bring the cocktail forward, with a bright and balanced base solidifying its lightness, and bubbles like dazzling pearls under bright lights.
This drink is one for the girlies: light, elegant, and incredibly pleasing to the taste.
First and Only
Clearly crisp and clean like a linen suit, the Belvedere vodka and lychee juice give this drink a soft sweetness, balanced with a kick of lemon juice and finished with a playful garnish of peanut biscuit, reminiscent of the lighthearted charm of the times. It’s quite the minimalist drink, and one to try if you’re looking for something light for the night.
Ladies would definitely love this drink, especially with the peanut biscuit adding some variety to the experience.
Hard Stuff
Bold, bittersweet, and rich, this drink fits perfectly well behind closed doors, velvet-lined backrooms, and low-lit game tables. Sweet vermouth swirls into a lush infusion of cherry brine and dark herbal notes in this concoction. It lingers on the tongue quite nicely, leaving a deep impression on those who have tried it. You could even liken it to a saxophone solo in an empty room.
If you’re looking for a drink that pairs well with a cigar on hand, it’s this one.
Ship from Bimini
Spicy and tropical, this drink can be quite strong from the first sip — owing to its spirit-forward base of toasted coconut-infused rum and Angostura bitters. However, it finishes tangy and sweet on the tongue, anchored by the pleasant taste of candied pineapple. This drink could be the go-to of the quintessential bootlegger when they want to escape the sweltering heat of the city.
If you’re looking for something spirit-forward for the night, this drink will ship it to you straight away.
Rob Roy
The scotch-laced cousin of the Manhattan, this drink is a timeless classic — much like a pinstripe suit. The Scotch Whisky, sweet vermouth, and bitters play very well together in a spirited foxtrot — in perfect harmony like a nod to the art of cocktails.
Vodka Rickey
Straightforward and unpretentious, this drink is quite refreshing to the palate, making it one of the best choices for a starter. Among all the richer pours and concoctions, this one won’t disappoint — with just a mix of vodka, fresh lime juice, and soda water, a simple pleasure like open windows and smooth jazz on a sunny day.
Sidecar
Tart and dry, this cocktail is a classic for a reason. Made with cognac, Cointreau, and fresh lemon juice, the drink is quite tangy and warm, snapping you awake like the sudden breeze while on the run. It’s one that you should get a taste of, especially if you’re charmed by cocktails.
Hokey Pokey
The Hokey Pokey is sweet and charming, much like the children’s song that we all know from heart. It’s crafted with Plantation 3-star rum infused with cocoa and blended with crème de menthe, cacao, and a hint of soft mint cream. Perfect for those who love sweet drinks, and a playful companion for the night, which could remind you of someone you’ve just met at the bar.
Hole in the Wall
A highball with an herbal twist, this cocktail is refreshing, crisp, and quite complex. The Jack Daniel’s pairs well with the rosemary cordial, and the ginger ale gives it a subtle lift that makes it quite addicting to sip, perfect for sipping during long conversations in low-lit corners of the room.
Roaring Revival
An ode to the Roaring 20s and a wink to “The Great Gatsby,” the Roaring Revival is a party in a glass, made with Hendrick’s infused cucumber and blue pea flower, vermouth secco, and pineapple saccharum. And with the smoke? It’s the perfect companion to a “party that never killed nobody,” and a joy to sip and toast with everyone till dawn.
Our recommendations? The Ship from Bimini, the Roaring Revival, and Dear Mr. Volstead. You’ll understand when you get to try them. Another favorite (which we did not list here) is the 24K. We'll keep the ingredients for this one under wraps, but what we can tell you is that it's a luxurious experience accompanied by a higher price tag. The best things in life are not so free after all.
Apart from their delicious cocktails and rare varieties of vintages and spirits, BRB also hosts weekly live entertainments and a DJ as the clock approaches midnight. Social hours happen daily from 4 PM to 8 PM, where you can enjoy free-flowing cocktails, a variety of local and imported beers, and an array of fine spirits.
Plus, everyThursday is Ladies’ Night at BRB! Female Solaire Rewards members can enjoy a free flow of cocktails from 5 PM to 10 PM, with Crumble Martini, Pink Baller Tonic, Rosey Cheek, Aperol Pinky Wink, Mood Swing, or a choice of red wine, white wine, or rosé.
Come down for a night filled with secrets and spirits at BRB. You know you won’t regret it.
For more information, visit the BRB page here, and follow their Instagram. Reservations are available through here or by contacting +632 8888 8888.
Location: BRB, Solaire Resort Entertainment City, 1 Aseana Drive, Brgy. Tambo, Paranaque City, Metro Manila
Opening Hours: Daily, from 4 PM to 4 AM
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When it comes to alcohol, we’ve always found whiskey a little intimidating. It’s complex, deeply layered, and often feels more appropriate for seasoned drinkers—a hush collective of some sorts that seems to solely exist in its own circle of taste and tradition.
But, as we recently learned, what begins as an intimidating mystery can turn out into something rich, approachable, and surprisingly personal.
Last July 29, we entered Elbert’s Riedel Room with open minds, a beginner's palate, and a hint of reluctance—paired with a little bit of curiosity and eagerness to widen our inclinations to the spirit.
The venue itself felt “hush hush” in the best way: warm lighting, velvet chairs, rich leather couches and dark wood accents that wrapped the space in elegance. It felt secretive, yes—but also welcoming to everyone willing to walk through the door. And for first timers like us, that was more than enough to help us get settled in.
With a room gently filled with a smoky aroma, it was the perfect setting for a whiskey masterclass—this one led by Mr. Drew Mayville, a Master Blender from Buffalo Trace Distillery.
Surrounded by amber-gold pours, nosing copita glasses, and seasoned drinkers, class was in session.
The masterclass was quite intimate, with just a handful of people in the room—including Mr. Drew Mayville himself. There wasn’t any podium or stage; just a casual conversation, with thoughtfully arranged glasses and an inviting atmosphere for anyone who wants to join in.
As class began, we quickly learned that whiskey isn’t just sipped or tasted for pleasure. Each bottle is carefully sampled by masters—like Mayville himself—who make precise decisions about the liquor’s quality, character, and readiness.
Like any new language, whiskey has its own vocabulary—and during the masterclass, we were gently eased into it, although most of the people in the room were already knowledgeable about the terms.
Words like bourbon (a barrel-aged American whiskey made from corn), single barrel (a select whiskey style that ages in one barrel), proof (twice the ABV content of a spirit), and nose (how it smells) were said here and there, but were explained with care and with proper context clues.
All the other terms felt intimidating to get introduced to, but everything started to make sense, one sip at a time. Drew Mayville even introduced us to the “Bourbon Tasting Wheel,” a guide that helped us identify flavors and elevate our appreciation for the spirits in each glass.
Four nosing copita glasses were lined up in front of each guest, each one holding a dram of bourbon from Buffalo Trace Distillery: Buffalo Trace, Eagle Rare, Weller Full Proof, and Stagg.
To properly taste each one, Drew Mayville shared that a single sip isn’t enough to truly understand a bourbon. The first sip, he said, only “shocks” the palate—the ethanol being the dominant sensation. It’s only on the second sip that the actual flavors begin to rise. By the third, like how master blenders do it, is when we start to notice the transitions; the way the notes unravel, settle, and linger.
It’s a process that slowly tunes in and allows the bourbon to introduce itself fully sip by sip.
The first one of the four, Buffalo Trace has a 45% ABV. On the nose and palate, it offers warm notes of vanilla, mint, molasses, and stone fruits like peach, cherry, and plum. Once it settles on the tongue, it tastes pleasantly sweet, with a hint of brown sugar and a touch of spice that unfolds into deeper flavors.
The bourbon finishes smoothly and confidently, with a lingering spice and a surprising depth that leaves quite an impression.
Eagle Rare
Eagle Rare is a 10-Year-Old bourbon whiskey, clocking in at 45% ABV. It offers sweet notes of toffee and honey, with hints of orange peel, and earthy notes of herbs, leather, and oak on the nose. The taste is quite bold, dry, and delicate, settling on the tongue with sweet hints of candied almonds, brown sugar, raisin, and a rich taste of cocoa.
It finishes quite dry and lingers on the tongue with a spice and a touch of old leather.
Weller Full Proof
The Weller Full Proof has an ABV of 57% and is sweet to the palate. It has a nose of vanilla, dark cherries, caramel, baked apples, and oak. The sweetness continues with its taste, giving a velvety mouthfeel with luscious hints of cherry, orange, cinnamon, caramel, dark honey, and sweet vanilla.
A perfect choice to pair with desserts, the bourbon finishes long like crème brûlée, with a touch of dark chocolate, and the warmth of toasted oak.
Stagg
Standing at an ABV of 67.2%, the Stagg is strong and bold, with sweet notes of apricot, caramel, apple, chocolate, and brown sugar. The taste is quite rich, with toffee, caramel, and black cherry balancing perfectly with rye spiciness, orange, and black tea.
The Stagg lingers long after you’ve taken a sip, with hints of dark chocolate, cinnamon, cloves, finishing well with citrus and smoky oak.
Questions Worth Asking as a Beginner
After savoring each bourbon and slowly building our whiskey vocabulary, curiosity followed. We realized that asking questions—especially to a Master Blender like Drew Mayville, was just as essential as the tasting itself.
Fortunately, he was more than happy to indulge The Beat Asia and all our beginner questions, with patience, insight, and a friendly smile.
For those starting out their whiskey and bourbon journey, Drew recommended Benchmark, a 40% ABV expression with sweet notes of caramel and stone fruit. But for those willing to try it neat, he said Buffalo Trace is the best one to start with.
Another question we asked was whether it was better for beginners to drink their whiskey neat or with a dash of water. Drew’s advice? “Sip it the way you like it.” Whether it’s in a cocktail, with a splash of water, or served neat, what matters is learning to enjoy the taste before diving deeper into the world of whiskey.
When it comes to training the palate to recognize more tasting notes, Drew emphasized that it takes time and practice. “You have to just taste, taste, and taste, and you’ll have to accept the flavors and understand the taste of it all.”
One misconception he’s noticed is that some people add only a small amount of bourbon to cocktails, so they won’t taste it. For Drew, it should be the opposite—bourbon and whiskey should be tasted, not hidden. That said, he admits that he’s not a fan of highballs, personally preferring to drink his whiskey neat.
We also asked, “If we can’t taste all the notes, are we doing something wrong?” Drew reassured us that it’s perfectly normal. “Everybody is different. Some people can smell certain things, and others can’t,” he shared. “You can get better at detecting flavors—with practice.”
As a parting piece of advice, Drew encouraged us to keep exploring different spirit categories and expressions. Of course, curiosity is always there whenever we’re trying out something new.
As we quietly settled down, finishing what was left in our glasses, we found ourselves to be little less intimidated about the world of whiskey, with a newfound appreciation for this largely misunderstood spirit.
What began as a night riddled with beginner’s reluctance and curiosity slowly turned into one that was quite educational and eye-opening, understanding why whiskey has earned a mystified and hushed reputation among different social circles.
Whiskey is a spirit with depth, and when you take some time to understand it, its different expressions and vocabulary, it slowly welcomes you into its world—one gloved hand at a time.
Learn more about Buffalo Trace Distillery and their products here. Follow Grand Cru Wines and Spirits Inc. on Instagram.
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Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.
It all started with a craving. After a long day of prepping, cooking, and tasting French dishes at Chateau 1771, Chef Vicky-Rose Pacheco found herself longing for something closer to home — the comforting taste of Filipino food.
“At that time, my only desire was to eat non-French food because every day I was cooking it, and I said, 'Oh, what do I eat after work?' Whenever I went home, I just ate fried bangus (Milkfish) with vinegar, and I realized this is the kind of food that I want to eat,” she shared with The Beat Asia.
This lingering craving would eventually become the spark behind Sentro 1771, a Filipino restaurant she founded in 2002, deemed one of the pioneers in ushering modern Filipino cuisine into the mainstream dining scene.
In our conversation, Chef Vicky looked back on the restaurant’s beginnings, recalling how it emerged from the realization that Filipinos will always end up looking for Pinoy flavor somewhere, no matter what cuisine they consume. Her desire to “come home” to the flavors she grew up eating had led her to create dishes that honor local traditions while using techniques and disciplines she had learned in fine dining.
One of the prime examples of this is her signature Corned Beef Sinigang, which she shared was inspired by her mother’s English-style corned beef and cabbage recipe.
She had initially put the Corned Beef and Cabbage on Chateau 1771’s menu, but it didn’t sell as much as she’d hoped. And then, a serendipitous experiment involving a pot of beef in her kitchen happened.
“We had just made a batch of corned beef at Chateau 1771 in 1997, and I saw a big stock pot of corned beef broth (the liquid where the beef was simmered for 4 hours). I tasted the broth, but it was too salty! So I said, 'What if I put a souring ingredient?' Then it tasted like Sinigang!”
It turns out that Chef Vicky’s journey to the kitchen was just as serendipitous. Sentro 1771’s Executive Chef shared that her love for food wasn’t influenced by a particular recipe but rather fostered in family-style dining and inspired by the variety of dishes she had witnessed being prepared.
“Growing up,we always ate together as a family,” she said. “And every time there was a fiesta, the kitchen was always bustling with people. Many people came and cooked all at the same time in one small space. I was always watching them. Every time there’s a special occasion, there’s always a big spread. So maybe it was the variety — in the abundance that was there, which now I realize was a blessing.”
Chef Vicky took up a Bachelor of Science in Hotel and Restaurant Administration at the University of the Philippines Diliman and trained in prestigious institutions in Switzerland, such as the Roches Hotel and Tourism School and École Hôtelière de Lausanne. She then took her career to the US, where she helped launch a restaurant in Daly City, San Francisco. However, fate had other plans when it brought her back to the Philippines — right at the doorstep of a newly-opened French restaurant, which eventually became known as Chateau 1771.
“It was opened by one of my batchmates in Switzerland, and she asked me to join her because she was going on leave. So I came in as her assistant manager, and she was the restaurant manager, and the chef became her husband. When the couple left the restaurant, I took over all of their roles, even the chef's part. So that's when I started cooking. The owner thought I knew how to cook *laughs*! He thought he hired a chef, so I just had to prove myself and was learning as I went along.”
More than two decades later, Chef Vicky has made her mark in Filipino cuisine with Sentro 1771’s signatures, which easily became local favorites.
“It did not set out to be a Filipino restaurant,” she said matter-of-factly, explaining that they had initially planned to put up a Western-style restaurant. “I just said I wanted food that was likable or amiable to the Filipino palate. What do Filipinos like to eat? So that went around in my head, and it turned out that it was Filipino food.”
Some of the restaurant’s specialties include the Corned Beef Sinigang, which remains to be their top bestseller; the Rated GG which is Galunggong fillets (prepared using French preparation techniques) fried in garlic olive oil and topped with browned garlic; the Sizzling Tofu, which she described as “parang sisig pero hindi (just like sisig but not really)” as she wanted a sisig dish that vegetarians could consume; the pan-fried Blissful Bangus Belly deboned and seasoned with a mix of soy sauce, oyster sauce, and vinegar; and the Tomato Kesong Puti Salad, which is chef’s Pinoy version of the Italian Insalata Caprese.
When asked about how she curated the menu, Chef Vicky mentioned that the restaurant’s offerings are a blend of her creativity and what her customer wants.
“There’s always a creative part, and there’s always a statistics part. The statistics part is like observing what people like to eat and what sells. So that's what you put in the favorites, dishes like Kare-Kare and Crispy Pata. All restaurants have those, and everyone will mostly order them because they're hard to prepare and it’s lasangPinoy (tastes Pinoy). But then, after putting in certain classics and favorites, I always make sure there are original dishes on the menu, and that's the risk because that's also the creative part. When I introduce a dish, it just means you’re making a statement that this is what tastes good for me and for everybody. Sometimes it's a selfish endeavor, but most of the time it should not be because every restaurant is for the customer, not for the chefs.”
As both Executive Chef and COO of Sentro 1771, Chef Vicky has done a commendable job in balancing management of the kitchen as well as the front of the house. She shared how management would usually take over, as it takes a lot of time, and she has a good team in the kitchen, and everything is standardized. However, if there are issues in the kitchen, with a guest, or they’re training someone new in the kitchen, then she would always make sure to be back there to supervise.
“I do inspections every day. I pass through the back door and open all freezers, all refrigerators, all storage, and then I check the stations. Even if I can't be in all the restaurants in a single day, when I’m there, I talk to the people. I don't do paperwork because it's a waste of time to be physically in the place, but not talking to people, not relating to them, and seeing how they are. I always believe that a happy cook cooks good food, so I always make sure that they’re okay.”
With Sentro 1771 being around for more than two decades, Chef Vicky had a much to share about how Filipino cuisine has evolved through the years. She told us that before, Filipino food was just traditional “lutong bahay (home-cooked)," but after Sentro opened, they started introducing original dishes or recipes with a twist — plating them differently or serving them in an upscale ambience.
“It elevated Filipino cuisine,” she explained. “And after around eight years in 2010, that's when other restaurants followed suit, doing the same thing: upgrading the food, the ambiance, the graphics, everything! So then that’s when the competition became tougher. But it’s good because it keeps us on our toes.”
When asked about how the restaurant plays its part in preserving Filipino heritage, she replied that it lies in their hospitality, or how they welcome their guests like family, the way a true Filipino household would. She shared how they accede to some of their diners' requests to tweak the flavors in some of their dishes. Chef even called it the “1771 brand of service,” which is all about making sure each dish suits their tastes, and each guest leaves happy and satisfied.
As for what’s next for Sentro 1771, Chef Vicky expressed her desire to find a new location, preferably a house that they can fashion into a place that will make their customers feel more at home.
“Something more welcoming. In a house, the ambiance is different. So that's in the pipeline — that's in our master plan in my brain.”
Sentro 1771 currently has three branches around Metro Manila: Greenbelt5, One Bonifacio High Street Mall in BGC, and Capitol Commons, which doubles as an event venue where you can celebrate with your loved ones. You can make your reservation here or contact the branch directly.
For more delicious updates, follow Sentro 1771 on Facebook and Instagram.
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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