Made by fermenting honey and mixing that with water, mead is an ancient drink that many consider the easiest alcohol to make – you can even make one at home, given you have several pounds of honey. Yes, pounds, about 14 pounds for a standard five-gallon batch. We don’t know about you, but we’ll stick to drinking mead and leave the making to the professionals.
At the Mead Festival, “Mead & Honey Flow,” at GolfX Sports Hub, La Mesa Mead and CoffeexMead treated everyone to free-flow mead, several choice cocktails incorporating the alcohol, artisanal honey for sale from Larry's Honey, and a sword fight exhibition in partnership with Blood & Iron and Forge Martial Fitness.
Throughout the night, DJ Ron Bernardino kept the party going with energetic music while some tried their golfing skills at the indoor virtual golf pods. Some guests even brought their own equipment, while others enjoyed exclusive discounted rates during the event. Mead and golf? Why not! Let’s just pretend that we didn’t keep “hitting fat” when we gave it a shot. For the purposes of this article, let’s say we were pro-golfers in the making (*wink*).
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The night’s main focus, however, was the mead. First up, they served traditional mead. As expected, it was incredibly sweet, a taste familiar with mead lovers. Still, the drink was surprisingly smooth and lighter than previous meads we’ve encountered.
Later in the night, La Mesa Mead Co-Founder Vanessa del Rosario had everyone sample a prototype recipe – one that has 400% more honey than their current recipe. Definitely sweeter than their available offering, it was closer to meads we’ve had in the past and a lot of guests agreed that it’s more authentic. We, for one, can’t wait for this drink when it finally comes out!
At the event, La Mesa also served their specialty mead using locally-sourced honey. President and Co-Founder King del Rosario revealed that their business actually started because of their mutual fascination with bees and their contribution to the environment.
“Without bees and thousands of other pollinators, it would not be long before our ecosystem [collapses]. Bees pollinate our native trees here in the Philippines (they particularly love Narra) and flowering plants. This supports other insects, which then support birds, bats, mammals, and everything up the food chain with food and shelter,” they say on Coffeexmead's website.
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Eventually, the two siblings decided to launch a local honey business but eventually realized that the Philippines is primarily a sugar market. While plenty of customers seek artisanal and locally-produced honey, they decided to create mead to maximize their supply, King explained to The Beat Asia during the event. Plus, this initiative also helps other micro-honey farmers by centralizing their supply into creating mead products.
Of course, they also considered other Filipino honey-based drinks, such as "Bais" (which is called “Filipino mead”) made by the Mandaya and Dibabawon from northeastern Mindanao. There’s another from Visayas called “Kabawaran” made out of honey and Kabawaran tree paste. Considering mead’s global popularity, and given the fact it’s been around for thousands of years, it was an obvious choice for the pair – but perhaps we can expect La Mesa Mead’s versions of the Bais and Kabawaran someday? We’re crossing our fingers!
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At the event, however, we were spoilt for choice. Aside from La Mesa, they also served another brand, CoffeexMead. King explained that they put together two Filipino favorites to produce this brand because…well, why not? Think of it as the espresso martini’s second cousin – same components of coffee and alcohol but different taste and vibe. This one packed a punch and while it wouldn’t be our first choice of a mead variant, it was still a strong contender as the night progressed.
They also served three mead cocktails: Meadgroni, Mead Colada, and Honeycomb Meadgeolli. For their Meadgroni, they mixed La Mesa Mead with Tanqueray Gin, Campari, Sweet Vermouth, raw honey, and a slice of orange. Typical negronis we’ve had in the past always leaned heavier on its bitterness, but their take on the classic cocktail tipped the scales towards the drink’s sweeter notes. Still, it was a nicely balanced version of an iconic drink that can easily be replicated if you already have the ingredients for a negroni – just grab a bottle of La Mesa Mead to try it their way!
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The Mead Colada, on the other hand, was made with La Mesa Mead, Bacardi Rum, pineapple juice, coconut cream, raw honey, and cherry (plus a cute parasol!). If you prefer creamy, tropical drinks then this one is right up your alley – and since there’s pineapple and coconut, it’s practically a fruit smoothie right?
Our personal favorite that night was the Honeycomb Meadgeolli. Their take on the Korean rice wine, Makgeolli. La Mesa Mead’s version combined their mead with gin, Yakult, and honey. Simple, subtly sweet, and straight to the point – this drink was dangerously refreshing. After all, we’ve heard warnings about Trojan horses. Don’t get us wrong, this cocktail stole our hearts that night; but we limited ourselves to two glasses and no more, lest we walk out of the event talking in Old Norse.
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Then it was time to bring out the swords! Fortunately, the experts from the Blood & Iron Martial Arts were sober and suitably covered in gear as they wielded their authentic swords. As the world’s leading school in Historical European Martial Arts (HEMA), they led the demonstration along with some of their students from the Forge Pioneer Martial Fitness group here in the Philippines. They displayed several basic techniques, explaining each move as they fought.
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As we watched them move with precision while simultaneously avoiding damaging anything around them, we silently wished to see them perform once again in an open-field venue. Is anyone else secretly hoping there’ll be a Renaissance Fair (Ren Fair) here in Manila soon?
Well, at least we got to carry the swords during the event, and they were as heavy as we imagined. Talk about a full-body workout? Nicole and Syd Smith, the couple leading Blood & Iron, confirmed that their sport is a head-to-toe fitness activity that anyone can try out!
Curious about being a swordsman? Check out Blood & Iron’s website here or check out their classes in Manila with Forge Pioneer.
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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.
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Mother’s Day is often best marked not by grand gestures, but by thoughtful time spent together—unhurried conversations, shared dishes, and meals that invite lingering at the table.
Across Manila, hotels and restaurants are leaning into this sentiment with carefully planned dining experiences for 2026, ranging from celebratory brunches and expansive buffets to refined set menus and elegant dessert offerings.
This list brings together notable Mother’s Day specials around the city, each offering its own way to turn a meal into a meaningful occasion.
Marco Polo Ortigas Manila - Mother's Day Offers 2026
Photo by Marco Polo Ortigas Manila
Marco Polo Ortigas Manila commemorates Mother’s Day with a curated lineup of dining, drinks, and dessert treats across the hotel. Highlights include “Made for Mom: A Cucina Celebration” from May 9 to 10, 2026, featuring an international buffet with chef-driven specialties, a flower bar, mocktail experience, photo booth, dessert grazing table, and live entertainment, with added perks for May 10 lunch guests; early-bird and regular rates apply.
Café Pronto rounds out the celebration with cakes, mini cakes, pralines, and scratch-card incentives for dessert gifting.
Marco Polo Ortigas Manila - Mother's Day Offers 2026 Marco Polo Ortigas Manila Sun, May 10 12:00 PM
onwards
Celebrate Mother’s Day with Marco Polo Ortigas Manila’s “Made for Mom” dining lineup, featuring buffets on May 9–10, Cantonese set menus May 1–10, skyline drinks, and dessert gifting options.
Mirèio: Le Brunch De Maman
Photo by Raffles Makati
Mirèio at Raffles Makati presents “Le Brunch De Maman,” a special Mother’s Day Sunday brunch happening on May 10, 2026, from 12 PM to 2:30 PM.
The one-day experience showcases premium mains such as foie gras, lamb, and mud crabs, alongside other thoughtfully prepared dishes designed for a meaningful family celebration centered on food and togetherness. Priced at P6,000++ per person, the brunch is inclusive of VAT and subject to service charge and local taxes, with an optional endless cocktails and wine add-on starting at P2,500++.
Mirèio: Le Brunch De Maman MIRÈIO Sun, May 10 12:00 PM
- 2:30 PM
Celebrate Mother’s Day with “Le Brunch De Maman” at Mirèio, Raffles Makati, featuring an exquisite Sunday brunch with foie gras, lamb, and mud crabs on May 10, 2026.
Grand Hyatt Manila - Mother's Day Dining Celebration
Photo by Grand Hyatt Manila
Grand Hyatt Manila rolls out a selection of dining experiences this Mother's Day, available across the hotel throughout May. These include buffet promos on May 10, 2026 at The Grand Kitchen, Chinese set menus at No. 8 China House, a Merienda Cena buffet at The Lounge, and a seasonal Crab Paella at The Cellar from May 8 to 10. Additional offerings include Truffle Pizza at Pool House, dinner specials at The Peak Grill running through the end of the month, and gift-ready sweets from Florentine.
Grand Hyatt Manila - Mother's Day Dining Celebration Grand Hyatt Manila Sun, May 31 10:00 AM
onwards
Grand Hyatt Manila marks Mother’s Day with curated dining experiences across its restaurants, featuring special buffets, set menus, seasonal dishes, and sweet gift options available from May 1 to 31.
Flame Restaurant: For Mom, With Love
Photo by Discovery Primea
Flame Restaurant hosts a Mother’s Day buffet on May 10, 2026, from 11:30 AM to 2:30 PM, priced at P3,800++ per person. The buffet includes artisan breads with house-made dips, a cold cuts and cheese selection, chilled seafood, house-cured salmon gravlax, and roasted U.S. prime rib, complemented by a dessert lineup of crème brûlée, maple pecan burnt cheesecake, chocolate velvet, and madeleines. Each mother is welcomed with a carnation, a glass of rosé, and madeleines, with the first 20 mothers receiving a P250 Laura Mercier voucher.
Flame Restaurant: For Mom, With Love Flame Restaurant Sun, May 10 11:30 AM
- 2:30 PM
Flame Restaurant presents a Mother’s Day buffet on May 10, 2026, featuring seasonal and signature highlights, thoughtful table touches for mums, and a curated midday dining experience in the city.
Edsa Shangri-La, Manila - 'Love, Served Daily' Mother's Day Celebration
Photo by Edsa Shangri-La, Manila
Edsa Shangri‑La, Manila lines up a range of Mother’s Day dining options from May 8 to 10, 2026, spanning set menus, buffets, and afternoon tea across its restaurants. A limited-time dining incentive is available at HEAT, Senju, Summer Palace, Lobby Lounge, and Pool Bar, with qualifying spends earning a return food and beverage voucher.
The offerings include Cantonese set menus at Summer Palace, “A Pearl Affair” High Tea at Lobby Lounge, Japanese à la carte selections, and a Mother’s Day Matsuri Buffet at Senju, and buffet dining at HEAT.
Edsa Shangri-La, Manila - 'Love, Served Daily' Mother's Day Celebration Edsa Shangri-La, Manila Sun, May 31 12:00 PM
onwards
Edsa Shangri-La, Manila celebrates Mother’s Day from May 8 to 10, 2026, with dining experiences across its restaurants, complemented by a dining voucher offer with qualifying spend.
Alfred - Mother’s Day Lunch Buffet
Photo by Makati Diamond Residences
Alfred at Makati Diamond Residences celebrates Mother’s Day with a sumptuous lunch buffet on May 10, 2026, from 11:30 AM to 2:30 PM. The P3,200 net per person rate covers seafood and pasta dishes, grilled and baked mains, and a dedicated carving station with U.S. Angus ribeye, leg of lamb, and cochinillo, complete with assorted starters, salads, and cheese and charcuterie. The meal concludes with desserts such as baked cheesecake, strawberry mousse, macarons, brownies, ice cream, and fresh fruit. Alcoholic beverages are available as add-ons.
Alfred - Mother’s Day Lunch Buffet Alfred Sun, May 10 11:30 AM
- 2:30 PM
Alfred presents a Mother’s Day lunch buffet on May 10, 2026, featuring Angus ribeye, leg of lamb, cochinillo, seafood dishes, and classic desserts, served in a relaxed midday setting.
Solaire Resort: 'Her Perfect Weekend' Mother's Day Celebration
Photo by Solaire Resort
Solaire Resort delivers a refined set of Mother’s Day dining experiences on May 10, 2026. At Yakumi, guests can choose between “For the Heart of the Table,” an assisted Sunday brunch featuring sashimi, sushi, robatayaki, and teppanyaki specialties with drinks, or “A Course for Everything She Is,” a six-course set dinner by Chef Jin Suzuki spotlighting lobster and A5 wagyu. Meanwhile, Finestra’s “Brunch con Mamma” serves an assisted Italian brunch with seafood, pastas, carving station dishes, risotto, and aperitifs, with pool access included.
Solaire Resort: 'Her Perfect Weekend' Mother's Day Celebration Solaire Resort Sun, May 10
onwards
Solaire Resort marks Mother’s Day with curated dining at Yakumi and Finestra, featuring Japanese tasting menus and Italian brunch experiences on May 10, 2026, designed for meaningful family celebrations.
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The Upper House Hong Kong is unveiling the next chapter of its reimagined culinary studio, Chef’s Room, with a limited-time only four-hands collaboration this May 2026.
Courtesy of Chef's Room Hong Kong
From May 12, 14, and 15, 2026, House Culinary Advisor Chef Ricardo Chaneton will be joined by Chef Miko Calo of the Michelin Bib Gourmand restaurant Taqueria Franco for a taco omakase that blends French culinary flair with Filipino and Latin American influences.
Envisioned as an intimate, free-form space that veers away from traditional fine dining, the Chef’s Room instead focuses on a closer, more unfiltered exchange between chef and guest. For this three-night run, the studio leans into the spirited energy of a taqueria, reworking the format through a refined, cross-cultural lens.
The menu reflects both chefs’ global backgrounds — Chef Miko trained in Paris, London, and Singapore, and is a former protégé of Joël Robuchon — honing a signature style that is both elegant and expressive. Highlights of the menu include an abalone taco with Venezuelan sofrito and a Yunnan morel taco in a tarragon tortilla, layered with mole rojo and mushroom XO sauce.
The four-hands experience is priced at HK$988 per person, subject to a 10% service charge, with limited seats available.
Reservations can be made through this website. The Chef’s Room at Upper House Hong Kong can also be contacted through +852 3968 1106 or chefsroom_hk@upperhouse.com.
For more information and updates, follow The Chef’s Room at Upper House Hong Kong on Instagram.
Chef Ricardo Chaneton x Chef Miko Calo Four-Hands Taco Omakase at Chef’s Room
Location: The Chef’s Room, 49/F, Upper House Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong
Dates: May 12, 14, and 15, 2026
Price: HK$988 per person. Reservations can be made online.
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