Drink and try every concept bar you may have heard of in Poblacion, Makati City’s budding “it” place,” because at the end of a long night of partying, there’s a place in the hood you can have a restful sleep in: Element Boutique Hotel. Next day, the hotel’s intriguing artworks in every nook will sober you up.
The warm French bistro at the ground floor is made more interesting with art pieces here and there
In a neighborhood that is becoming a home for all things artsy, hipster, cool, and cosmopolitan, Element Boutique Hotel on Guerrego Street in Poblacion, Makati is like a calm haven that lets you breathe after a night of riotous fun.
Music for everyone and the best baked mussels in town
The open air resto-bar-turned roofdeck has a casual vibe to it
In the character-laden village of Poblacion in Makati, where the swanky, gritty and the artsy collide, springs yet another resto-bar alluring to the middle-class Filipino crowd.
Fyre, which opened in December 2017, sits on an open-air roofdeck of a building on the corner of P. Burgos and Guerrero Streets. It’s no frill—wooden tables, benches and stools fenced in by planters, strings of lights hovering above, views of the immediate Poblacion vicinity and lit buildings of Rockwell Center in the distance. But don’t be fooled because it transforms into a legit party place as the night sets in.
If you come at 7pm you’ll spot guests having early dinner and drinks; the lights are brighter; the music, quieter. All these change by the hour.
On music, nobody’s left out. From 90s R&B to the most up to date tunes—the dj has got it covered.
There’s no scrimping on crew at Fyre and we appreciate its after effects—fast and efficient service.
The basked mussels are a must try. They’re grilled to perfection, seasoned just right
Mostly bar chows. The star attraction is the Fyre Roasted Pork belly, which was not what we had on our first visit. Instead we ordered bar chows we thought would go well with our drink of choice: ice cold beer. We had Chili Cheese Kropek, your typical crackling except that it’s coated in cheese powder and served along with pickled onion, black vinegar and chili on the side. We also ordered the TBT—tofu skin, bangus (milkfish) belly and tofu. Upon our request, the chef prepared it with no bangus but more tofu. It came out nice and light—fried-to-perfection on a bed of special sauce and sprinkled with chopped onions, tomatoes and herbs. I fell in love with the baked mussels—seasoned and baked just right—and the tasty chicken wings, which I thought could go well with steamed rice.
Escape into this handsome bar in Poblacion, Makati where wine is the star and the vibe takes you to Europe
Rustic perfect. We need not say more
If you’ve never been to a European wine bar, you don’t need to travel far as sommelier Vincent Landais brings the same warmth and nostalgia into Dr. Wine Manila, a handsomely designed wine bar with rustic appeal, which soft opened in trendy Poblacion, Makati in July 2017.
Though unassuming from the outside, Dr. Wine makes a strong statement inside—deep, dark, wood panels repurposed from a centuries-old ancestral home in Pampanga, dim lights, and olive and ochre chairs, which beautifully complement the tints of the wine bottles on the shelves. One side of the bar features a wall lined with hundreds of empty wine bottles—an intriguing centerpiece.
At Dr. Wine, ask for the perfect red or white to go with this smorgasbord of cheeses, cold cuts and sausages and you will be answered
The trio Provencal spread appetizer—chickpenade, tomatenade and polvronade— tomatoes and sweet, roasted bell peppers—is delicious with the crisp, homemade bread. The doctor’s Platter of Cheese and Cold Cuts, an impressive plate of French cornichon, rustic pate, assorted cheeses, and the incredibly memorable organic Maple Syrup Chicken Liver Mousse, and homemade sausages are stellar.
Dr. Wine elevates the wine drinking experience for both connoisseurs and casual drinkers
Dr. Wine removes the snobbery of wine drinking by welcoming both connoisseurs with more refined palates and casual drinkers. Its staff—if not the wine doctor himself—will happily recommend wines. The 2012 Bordeaux Supérieur Château Cap de Fer went well with our food. In stock are wines from Emilio Moro (Spanish), Elian Da Ros (Southwest France), selections from Bernard Baudry (French), and picks from Landais’ travels.