As a great lover of most things cocktail, it's always fun to keep an eye peeled for those that make it on the glorious Asia's 50 Best Bars list. The fun ends there, mostly, because while I would love to go off rampaging across Asia to such bars, life (as it always does) tends to get in the way.

Which makes it even more of a treat, when the occasional bar crew wanders into Singapore for a guest shift or two. Right at my doorstep? Don't mind if I do.

So when I heard that bartenders from Philippine's The Curator was rolling up to MOGA, I was sure to show up.

The folks from The Curator! (Image Source: thecuratorcoffeeandcocktails)

The Curator was once Cyrano Wine Shop & Deli in Legazpi Village, Makati, with the bar tucked away in a corner. Initially serving coffee by day and cocktails by night, it underwent a staggering transformation in December 2016: The wine shop was integrated into the main space, bringing its coffee service to the forefront and extending operating hours into the evening.

The Curator now proudly boasts a city-wide reputation for both its coffee and cocktails, something (that admittedly) few bars can be proud of. It's reputation isn't just another tall tale, either. The bar has been included in the Asia's 50 Best Bars list for four years: #16 in 2016, #23 in 2017, and #25 in 2018.

Just last year, it clinched the rank of #37 on the list, remaining on the vaunted throne as Philippine's best bar!

But before I get carried away, who were the two illustrious gentlemen manning the bar that night? Well, Kiko Victor and The Curator's founder David Ong!

Kiko Victor (Left) and David Ong (Right)

Kiko's skills are nothing to scoff at. In 2024, he was named Diageo World Class Philippines Bartender of the Year in 2024, and also represented the Philippines at the Global Finals in Shanghai, China. 

As for David, he started as barista in 2007 at a quaint coffee shop in Vancouver, British Columbia, and has only branched out from there. He credits his love for cocktails starting when he visited his first proper cocktail bar in 2010 at Shanghai bar El Coctel. Aside from The Curator, he also co-founded Oto, another place-to-be that combines vinyl records, coffee, cocktails and great bites.

Alrighty then, now that these two impressive gentlemen were here to shake up some drinks, how did the custom guest shift menu taste? 

Let's get stuck in!

Pandesal

Within: Pandesal Monkey Shoulder, Cream, Espresso, Rich Simple Syrup, Angostura, Saline.

If you're guessing for this to be a Filipino take on the classic Espresso Martini, I'd say you wouldn't be far off.

What appealed to me is the yeasty, bread-like note that paired well with the coffee presence from the Espresso. As it turns out, Pandesal is a sort of bread roll from the Philippines, so I really wasn't losing my mind!

It's almost hearty with a bold presence, and coupled with a full-bodied, creamy texture, it really is quite moreish and proved a great starter drink.

The cream also adds a touch of richness and complexity, which was surprisingly toned down by the grated nutmeg on top which added some earthiness, spice and woody nuttiness. The rich simple syrup is also balanced by the bitters, and the saline adds a subtle, almost unobservable note that goes a long way to rounding out all the flavors that come before it, putting a nice, lip-smacking finish to the drink.

Gypsy Fizz

Within: Guava Hendricks, Lemon, Sugar, Carciofo Amaro, Angostura, Saline, Milk Washed.

This cocktail was surprising to say the least. It was a zesty, tropical and savory delight wrapped up all together. The citrus and guava goes surprisingly well together, with the gentle guava note being retained despite how finnicky guava tends to stay on the palate. 

It's refreshingly herbal too, which I believe can be credited to the Amaro and bitters. This comes after the guava and pairs extraordinarily well with just a little spice that finally ends with a twinge of saltiness.

Instead of a bold in-your-face sort of cocktail, this was instead coming on as gentle waves that remained constant throughout the drink. This was really delightful! It really does give you time to pick apart the nuances, and the refreshing nature of the drink isn't cloying at all.

The milk wash also delivers, making the mouthfeel of the cocktail a smooth and silky one. Along with the gentle flavors, it certainly does pair well!

The Work For Tomorrow

Within: Pineapple Monkey Shoulder, Averna, Campari, Mancino Rosso, Chocolate Bitters.

This drink sure has a fitting name, in the sense that you'd need one at the end of the night if you have a long day incoming.

A rather stiff drink, I think I'd best describe this cocktail as a mix between an Old Fashioned and a Negroni. That might sound a little strange, but it works!

The pineapple within makes the whisky (which is already sweet and slightly spicy) adopt a sort of tropical fruit-salad-like identity. The pineapple note isn't cloying at all and that classic sweetness tinges every sip.  

Then comes a lovely, nuanced herbal note brought forth (by what I assume) would be the Averna, Campari and vermouth. Kind of like a herby bomb here, I would liken it to a more developed Negroni. There's an ebb and flow of bittersweet, sweet, herbaceous and spice notes, overlaid with just a sprinkle of citrus and dark fruits.

Admittedly, I couldn't distinctly pick up any chocolate, but I did feel the bitters' presence as they came in to wrap everything up at the end of the drink.

Just This Close

Within: Monkey Shoulder, Rum, Lemon, Orange, Phillipine Mango Puree, Kosho Honey, Regan No. 5 Bitters.

I saved this review for last, because I must say this has to be my favorite among the four. A tantalizingly pleasant mix of refreshing and tropical, this cocktail did an amazing job of satiating my sweet tooth, but not at all in a cloying way.

With a lovely base of blended malt Scotch, the cocktail is full-bodied and I fancy that I can still taste some malt within. It's certainly a very tropical-inspired drink, with a heavy (but layered) presence of citrus that slowly gives way to that familiar velvety-sweet mango note. The creaminess is built upon by the Mango puree too, which segues into a familiar earthy loveliness of honey. 

You end with that earthiness that really allows the initial sweetness to slowly fade out and leaves your palate a little refreshed, avoiding that sickly-sweet aftertaste you'd get from say, taking a swig of cola. Of course, I'd imagine that the bitters also go a long way toward balancing the drink!

Oddly enough, the piece of dried seaweed also enriches the experience, with the salty-yet-musky scent as you sip going very well with the sweetness of the drink.

All in all, it certainly was a tasty, tropical experience that was lovely all around. It was very much a simple-yet-complicated array of cocktails, which all had a stellar performance. Of course, this is in no small part due to the lovely skills of the two bartenders behind their creation.

So for those who are headed toward (or are already in) the Philippines, make sure to head on down to The Curator to see them in action!

*Suspiciously racoon-like noises*

Contributed by @Definitelynotthreeracoons