Experience Review: How to Bake a Cake with IDIM DIY Bakery
Manila/ Delish/ Reviews

Whisk, Bake, Repeat: What’s It Like to Bake at IDIM DIY Bakery

IDIM DIYPhoto by IDIM DIY Bakery/Website

Only a few years ago, social media was awash in people sharing their baked goods made from scratch. Many indeed turned to baking during those times, which provided a kind of sanctuary and stress relief when most of us were cooped up in our homes.

Fast forward to post-pandemic, and some are still kneading and whisking away, while others have even turned their hobby into a passion. This is the reason IDIM DIY Bakery was brought into the Philippines, seeing how many Filipinos have become curious about the cooking method. It made sense that a Do-It-Yourself bakery would be a unique and exciting thing to bring into the local market.

IDIM, which stands for “I Did It Myself,” is an international brand established in Taiwan over twelve years ago. Today, they’re the first and leading DIY Bakery in Asia, with several outposts in countries like China, Macau, and Vietnam. The out-of-the-box bakery concept landed in Manila in 2022 with the opening of their first store in SM Megamall. As expected, it was a hit and was quickly followed by store openings in SM North Edsa, Ayala Malls Manila Bay, SM City Sta. Mesa, and SM Mall of Asia — which is set to open in two months!

baking studio
IDIM DIY Bakery SM City Sta. Mesa | Photo by The Beat Asia

The Beat Manila got to attend the opening of their newest store in SM City Sta. Mesa last June 20, and we couldn’t resist the opportunity to roll up our sleeves and take part in the experience to see firsthand whether IDIM DIY Bakery’s promise that “anyone can bake” truly holds up.

DIY Baking Experience Walkthrough

Step 1: Choose Your Confection

Cakes
Photo from Website/IDIM DIY Bakery

Stepping into their studio, you’ll be presented with a DIY Menu that has all their offerings from the decorative and classic cakes, fillings, and pastries. They have a bunch of decorative designs like colorful unicorn and rainbow cakes, to whimsical character cakes complete with adorable toppers! They’re available in six-inch one-tier (P1,199) or two-tier (P1,599) sizes, and can be worked on by two people. You will also need to choose a cake base, which can either be Chocolate Moist or Classic, and decide on the filling, which could be chocolate, caramel, strawberry, or blueberry.

Meanwhile, their classic cake delights include a range of fan-favorite flavors such as Red Velvet, Cheesecakes, Chocolate Oreo, Black Forest, and Strawberry Shortcake. Prices range from P899 to P1,399, depending on flavor, size, and design.

If you’re not big on cakes, you can also go for pastries, such as Bear Madeleins (P1,099), M&M’s Cookies (P1,099), S’mores Brownies (P1,149), and Mini Donut Macarons (P1,149).

Customers are given two hours to bake these goodies from scratch. Each menu item is also labeled with difficulty levels so you’ll know exactly what you’re getting into. However, regardless of the level, IDIM DIY Bakery guarantees that anyone can accomplish a baking session with their easy-to-follow instructions and accessible stations.

We decided to go for the decorative Rainbow Cake, because #PRIDE, and the bunny and rainbow toppers were too cute not to go for!

Step 2: Prepare Your Ingredients

Baking guide
Photo from Website/IDIM DIY Bakery

After choosing your cake, you’ll be given wristbands and a tablet. Your tablet is basically your baking JARVIS, and will guide you through the baking process, step by step.

Before starting, head over to their washing station to get your hands cleaned. Hooks are available under each table for your bags, but there are also lockers available for use. Afterwards, you can grab an apron and return to your designated table to start.

The first step is to prep the ingredients, which can be found in the ingredients station on one side of the studio. One thing we noticed at this station is that all items are organized in such a way that they’re easy to spot. Each item is also clearly labeled, color-coded, and listed on the tablet, so you won’t have any difficulty finding the things you need. IDIM DIY bakery also prides itself on providing customers with premium ingredients, with most of them imported from their partners in Taiwan. If you look into the refrigerator, you can still see the brands of some of the items, proving that they’re very transparent, and guaranteeing that each cake or pastry will be made from the best ingredients.

Chiller
Photo by The Beat Asia

Apart from the products, you’ll also find complete sets of baking tools and equipment such as mixing bowls, spatulas, weighing scales, and timers. Everything is neatly arranged, so it’s not hard to believe that anyone without baking experience or who hasn't spent that much time in a kitchen can do everything on their own. It’s like being in a life-sized play kitchen!

Ingredients Station
Photo by The Beat Asia

Should you need some assistance or clarification with certain instructions, their staff, who are all trained chefs, are ready to help.

Step 3: Let’s Bake!

Mixers
Photo by The Beat Asia

After measuring and gathering all the ingredients onto your tray, it’s time to mix them all up! On one side of the studio are rows of high-quality electronic mixers. Now, they may look intimidating at first glance, but when in doubt, simply look down. By down, we mean at the helpful step-by-step instruction labels on the table, which teach you how to operate the kitchen device.

Along with the tablet guide, you’ll be instructed on how to incorporate each ingredient, how fast the mixer should be, and for how long you should mix it. A general rule is not to mix them all at once. If the written instructions still have you scratching your heads like we experienced a couple of times, there are visual versions available in the form of video tutorials on the tablet that are quite helpful and cleared our confusion instantly.

While mixing, you’ll also be asked to gather your baking trays and cake molds, which can be taken from their well-labeled equipment rack. Once you’ve taken the mix out of the bowl and into the molds, simply pop it into one of the ovens, set your timer, and let it bake!

Our cake mix only took around 17 minutes to bake, which gave us a lot of time to decorate!

Step 4: Time to Decorate!

Decorating
Photo from Website/IDIM DIY Bakery

We highly recommend preparing your frosting while your cakes cool down on the rack, especially if you’re creating an ambitious rainbow cake that requires at least six different frosting colors. Decorating creams can be found in the chillers, plastic piping bags on the equipment shelf, and food coloring in the ingredients station.

At the decorating station, you’ll find several cake turntables where you can pile up your cakes. The tablet tells you how to cream, stack, and repeat. We decided to go for a caramel-filled chocolate cake, so in between stacking, we got to pipe a generous amount of caramel, so this was the part where things got a little bit sticky and messy. But it’s all part of the fun!

After approximately fifteen minutes of trusting the process, our rainbow cake was ready for its final touches. Depending on your design choice, toppers are packed in little plastic bags under the station’s table. The rainbow cake included about four toppers plus sprinkles.

Step 5: Pose with Your Cake

Once you’re done, it’s time to show off your beautiful cake creations to the world! Take lots of snaps of your cake at your table or pose by one of their photo spots in the store. Afterwards, one of the staff can pack up your cake for you to take home, wrapped like a present with a ribbon.

Look at how our Rainbow Cake turned out!

Rainbow Cake
Photo by The Beat Asia

An Enjoyable Experience for Everyone

No prior baking skills? No problem. Whether you’re a seasoned baker or just someone with a sweet tooth and curiosity, baking at IDIM DIY Bakery is a piece of cake! With their easy-to-follow instructions, premium ingredients, and user-friendly kitchen appliances, this studio makes baking fun and enjoyable for everyone!

Their spacious and charming studio spaces also make perfect venues for any type of event, from birthday parties to team-building activities. IDIM DIY Bakery offers various packages for venue rentals, and also does off-site events such as their baking caravan, so you can bring the baking party right to your doorstep!

A special feature you'll only find at their new SM City Sta. Mesa branch is the DIY Iced Coffee and Milk Tea stations, which allow customers to whip up their own beverages. This is your chance to become a barista for a day!

DIY Coffee
Photo by The Beat Asia
DIY Milk Tea
Photo by The Beat Asia

For someone who doesn’t have much experience in baking, we have to say that IDIM DIY Bakery is the perfect place to start your baking journey, as it’s a great way to familiarize yourself with the process and the equipment. Baking requires a lot of tools and ingredients, so it’s convenient to have a place where you can try them out first and learn the ropes — all for the cost of buying a regular cake from a store.

10/10 would recommend trying with family and friends. You won’t only come out of it having fun, but also with a delicious confection to go!

To know more about their offerings and locations, visit their website or follow IDIM DIY Bakery PH on Facebook, TikTok, and Instagram.

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Manila/ Delish/ Happenings

Westin Manila's Dine in the Dark Puts Your Senses to the Test

29092026 2Photo by The Westin Manila/Instagram

Social media has made aesthetics even more important, and sometimes a priority, when developing a dish or menu. With The Westin Manila's latest dining experience, however, aesthetics are entirely off the table.

DID - Dine in the Dark opened last Sept. 25, 2026 at Seasonal Tastes, inviting guests to eat a three-course mystery menu inside a pitch-black dining room. The experience costs P3,990 nett per person, including a welcome drink, with dinner beginning at 7 PM.

Guests enter the dining room through a tunnel before being led to their assigned tables by visually impaired guides. Once inside, soothing music replaces the usual restaurant bustle. You'll also have to say goodbye to phones and other visual distractions.

Diners will have to rely entirely on taste, smell, touch, and sound. Beyond adding some mystery to the dinner, Dine in the Dark is designed to foster greater sensory awareness and encourage interaction.

It also means shifting the usual dining room dynamic by putting visually impaired guides in charge of helping guests navigate the dark environment.

Dine in the Dark joins The Westin Manila's dining lineup at Seasonal Tastes, one of the F&B concepts at the hotel alongside Cantabria by Chele Gonzales, rooftop al fresco bar Aire32, and The Lobby Lounge.

For more information, visit their official website and follow them on Instagram. Reservations can be made online via this link.

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

Manila/ Delish/ Happenings

Bangkok and Manila Meet at Dusit Thani's Four Hands Dinner in October

Dusit Thani four handsPhoto by Dusit Thani Manila/Website

Bangkok is answering Manila's call again this October as Dusit Thani Manila brings together two Thai culinary heavyweights for the second edition of "Manila Calls, Bangkok Answers."

Chef Napol "Joe" Jantraget, founder and culinary director of Banana Blossom, will join Benjarong Manila Chef de Cuisine Watcharaphon "Ja" Yongbanthom for two Four Hands dinners on Oct. 15 and 16, 2026. The collaboration takes place at Benjarong Manila, with dinner beginning at 7 PM and seats priced at P10,500 net per person.

Guests are treated to a seven-course menu that plays with Thai flavors, ingredients, and techniques. It opens with bites including Kratong Thong Larb Moo Yang, made with Iberico pork and kaffir lime, alongside Khao Tang Pu (crispy berry rice with coconut crab) and pickled cherry tomato.

From there, guests move through Cured Tuna with coconut vinaigrette, lemongrass, and caviar; a Spicy Tiger Prawn and Tomato Soup; and Fish Sauce-Glazed Octopus with toasted rice, tamarind purée, and Thai herb salad. Several courses come with wine pairings, including German Rieslings and a Spanish Gran Reserva.

The heavier hitters arrive with Duck and Foie Gras in Red Curry, followed by a dual Wagyu course pairing Grilled Striploin with oyster-glazed jus and Braised Beef in Panang Curry. Dessert keeps the Thai theme going with Gluay Buat Chee (banana in coconut milk ice cream, chocolate and pistachio), before petit fours close the meal.

Chef Joe brings a resume spanning some of Bangkok's most notable kitchens. His work includes 80/20 and NAWA. His current portfolio also includes Samlor, KWANN, and Siplor. Chef Ja, meanwhile, has spent more than a decade at Benjarong and has led its kitchen since 2015. Benjarong Manila is part of the MICHELIN Philippines Guide 2026.

For more information and to reserve a table, visit their official website and follow Dusit Thani Manila on Instagram.

Manila Calls, Bangkok Answers: Second Edition

Location: Benjarong Manila, Ground Floor, Dusit Thani Manila, Ayala Centre, EDSA, Makati City

Dates: Oct. 15 and 16, 2026

Price: P10,500 net per person

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

Manila/ Delish/ People

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

Kevin Corales

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

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

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

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

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

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

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

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

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

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

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

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

Kevin Corales of Problem Child
Courtesy of Problem Child

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

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

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

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

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

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

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

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

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

Problem Child Makati
Courtesy of Problem Child

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

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

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

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

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

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

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

Problem Child team
Problem Child team | Courtesy of Problem Child

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

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

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

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

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

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

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

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

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

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

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

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

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

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

And the rest is history.

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

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

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

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

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

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

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

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

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

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

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

Problem Child
Courtesy of Problem Child

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

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

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

Any favorite or most memorable bar takeover?

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

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

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

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

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

Problem Child Makati
Courtesy of Problem Child

This interview has been edited for length and clarity.

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

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

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

Manila/ Delish/ Happenings

Taquería FRANCO Brings Back Their Greatest Hits for Year Three

Taqueria FRANCO 3rd annivPhoto by Taqueria FRANCO/Instagram

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

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

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

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

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

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

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

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

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

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

Manila/ The List/ Nightlife

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

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

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

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

For its inaugural Jakarta Edition, these QC bars are teaming up with some of Indonesia's most exciting names for two nights of guest shifts before coming together for a grand finale. The current lineup offers an impressive snapshot of the bar scene as the city has increasingly become home to cocktail bars and speakeasies that raise the bar (pun intended) when it comes to the craft.

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

ReCraft is hosting Rendy and Ronny from The Modernhaus, who will take over the bar on Oct. 3 at 10 PM. Currently No. 11 on Asia's 50 Best Bars 2026, the bar boasts a mid-century aesthetic paired with contemporary cocktails in an inviting, communal space — which, in a way, is reminiscent of ReCraft's space.

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

The festivities are kicking off with Bar.Flora on Oct. 2 at 8 PM as they welcome Marsya and Marco of Cosmo Pony. Ranked No. 15 on Asia's 50 Best Bars 2026, Cosmo Pony is the Jakarta outpost of Singapore's Jigger & Pony group in partnership with Indonesia's The Union Group. Located at Grand Hyatt Jakarta, the cocktail bar pairs a sophisticated atmosphere with creative drinks rooted in the city and its flavors.

QC Cocktail Jamboree map
Photo from Instagram/QC Cocktail Jamboree

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

Also on Oct. 2 is Aldo and Adam of Dualism's guest shift at Wrong Door at 10 PM. Built by Swillfam, the cocktail bar puts contrast at the heart of its concept, playing with duality across its drinks and overall experience.

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

Over at After Hours, Irfan and Niko of Between the Sips will also take over from 10 PM on Oct. 2. Ranked No. 73 on Asia's 50 Best Bars 2026, the bar uses what they call a "new-age scientific approach" to cocktails, with drinks tracing a journey to achieve clarity and perspective.

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

On Oct. 3 at 10 PM, Ruby's Lounge will host Paulo and Karina of The St. Regis Bar Jakarta. Ranked No. 22 on Asia's 50 Best Bars 2025, the hotel bar combines Art Deco glamor, live jazz, and polished cocktails, with signatures like the Smoky Martini.

Head to Old Times on Oct. 2 at 8 PM for The Golden Tooth's Kenny and Sam. Currently No. 40 on Asia's 50 Best Bars 2026, the South Jakarta bar is built around cocktails and conversation, pairing an easygoing atmosphere with playful drinks inspired by familiar flavors.

Another guest shift on Oct. 3, beginning at 8 PM, is Bella and Vian of OSMO at 2B. The Kebayoran Baru speakeasy has made a home out of "bastardized classics" and a curated Solera Whiskey selection, served in a warm, laid-back setting.

At the same time (Oct. 3, 8 PM), AKA will welcome Elok, Demitria, and Vanya of Hats and Brats. The cocktail bar embraces duality as part of their identity and was named the Campari One to Watch 2026, and sits at No. 77 of the extended Asia's 50 Best Bars 2026 list.

The Gathering Grounds photo
Photo from Instagram/QC Cocktail Jamboree
The Gathering Grounds photo
Photo from Instagram/QC Cocktail Jamboree

The weekend culminates with The Gathering Grounds on Oct. 4 at Ruby Hall, Max's Restaurant, along Scout Tuazon Street. Doors open at 3 PM, with tickets priced at P500 per person and available from any of the eight participating QC bars. Each ticket includes entry to the event and two full cocktail servings from the booths, plus the chance to meet the visiting Jakarta bartenders, sample spirits and cocktails, and a lineup of activities that include a live DJ, piercing and tattoo sessions, and more.

Keep an eye out for more details as the event nears. In the meantime, check out our Ultimate Guide to Quezon City Bars and Speakeasies for places to raise a glass for every mood and vibe.

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

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Manila/ Delish/ Happenings

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

A mano manam collabPhoto by a mano/Instagram

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

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

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

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

a mano x Manam collab
Photo from Instagram/a mano

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

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

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

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Manila/ Delish/ Happenings

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

26082026 1Photo by theVenti/ Instagram

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

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

theVenti Instagram post
Photo from Instagram/ theVenti

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

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

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

For more information and updates, follow theVenti on Instagram.

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Manila/ Delish/ Happenings

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

Smooy headerPhoto by Smöoy PH/Instagram

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

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

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

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

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

smöoy frozen yogurt
Photo from Website/smöoy

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

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

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

For more updates and information, follow smöoy on Instagram.

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Manila/ Delish/ Happenings

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

21082026 1Photo by Instagram/ GOXO Manila

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

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

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

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

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

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

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

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

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

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

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

Manila/ Delish/ Happenings

Coffee Plz Returns This September 2026 With 25+ International Roasters

Coffee Plz 2025Photo by Coffee Plz/Instagram | Coffee Plz 2025

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

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

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

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

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

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

Coffee Plz 2026

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

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

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