David bartends at his very own Oto music bar. Photo by Locale Magazine
We spent some time chatting with the man behind the only Philippine bar to make it in Asia’s 50 Best Bars by William Reed Business Media, and Edsa Beverage Design Studio, this year, on things like stories on his hip Makati music-bar, Manila restaurants and chefs he adores, and his go-to comfort food places.
We wanted a space where we could hang out and listen to good music thus the concept of Oto came up.
It’s designed for a great listening experience, complete with turntables, speakers, vinyl records, amplifiers and a curated playlist.
Poblacion in Makati is a young neighborhood, thriving with small businesses, and we wanted to add to its diversity by serving proper coffee, good cocktails and music.
The food and beverage at Oto are intended to be experience-driven and conversation-driven. We try to adjust to what our guests want so they’ll get the best drink possible.
Oto’s menu is made of things that reminded me of my childhood or family. We have this drink called #ReligionBlack named after my sister Tina’s Isntagram handle @religionblack. Our Hey Brian, a Wild Turkey bourbon infused with grapefruit juice and tamarind syrup, is named after a regular customer.
My rule of thumb for cocktails is to make it complex yet simple and relatable enough once you taste it.
I am a very easy drinker although I have my preferences and am open to trying new things. When I drink, I’m open to what the bartenders would want to serve me. I still go for classic cocktails whether it’s an old fashioned, mojito, or a whisky sour. I don’t like eating while drinking.
Resto-bars in Manila that I like:
Wildflour Cafe + Bakery’s Mac and Cheese
My go to restaurants in Manila:
Wild our Cafe + Bakery
On regular days, I eat at:
Bacolod Chicken Inasal
KFC for their chicken with a full cup of gravy, my comfort food
Hen Lin for siomai
Food Channel for shawarma
Chefs I admire are Jordy Navarra of Toyo Eatery and Bruce Ricketts of Mecha Uma. Chef Jordy whips Filipino-inspired cuisine at Toyo Eatery, where his staff of chefs and cooks are Filipino. Chef Bruce is ingredient-focused—I always leave his restaurant mindblown as he always does things out of the box.
I never really liked clubbing but if I’m in that kind of situation, I always end up being the guy with a bottle making people drink, observing everyone, and caring for those who can’t manage.
If I weren’t a barista or entrepreneur, I would probably be a banker or a hotelier.
Who is David Ong?
David Ong is the co-owner of music lounge-cum-bar Oto, e Curator Co ee and Cocktails, the only Philippine bar to make it in the Asia’s 50 Best Bars by William Reed Business Media, and Edsa Beverage Design Studio.
Interview by Jonalyn Fortuno