Meet the Filipinos Raising the Bar Across Asia

For the second consecutive year, Wynn Palace and Wynn Macau hosted the Asia’s 50 Best Bars Awards festivities. It was a week-long celebration that brought together the biggest names in the drinks industry in Macao, culminating in a glitzy awards ceremony where the region's top 50 bars were revealed.  

The integrated resorts once again served as the venue for the celebration, with facilities designed to accommodate an event of this scale. Building on the experience of hosting last year's edition, this year's staging was more seamless. It also highlighted Macao's standing as a UNESCO Creative City of Gastronomy. 

It was a meaningful gathering that went far beyond the parties. At its heart, it was a showcase of camaraderie, solidarity, and community, all driven by a shared passion for the drinks industry. A series of thoughtfully curated programs were organized by the host venues. 

During the Meet the Bartenders session, selected bar personalities reflected on how modern bartending has evolved into a powerful expression of culture, identity, and storytelling. 

The celebrations also featured a series of bar takeovers at the property's signature cocktail destination, Wing Lei Bar & Friends. Beyond giving guests the chance to sample cocktails from some of the region's top bars, the events highlighted a culture of mutual respect, collaboration, and shared passion among Asia’s leading cocktail talents. 

Even the official closing ceremony and after-party celebrated more than individual achievements. They became an occasion to recognize one another's milestones and the collective progress of the industry. At a time when shifting consumer habits are reshaping the drinks landscape, the gathering also served as a reminder of the industry's resilience and the strength it continues to draw from collaboration. 

The 2026 edition proved to be a year of surprises. It crowned a new No. 1 bar in Asia, with Hope & Sesame from Guangzhou, China, taking the honor for the first time. There were also 14 new entries, while some familiar and highly regarded names were notably absent from this year's ranking. This was particularly evident in the Philippines, where award-winning veteran and longtime mainstay Curator in Makati was not included. Yet in a welcome surprise, two Philippine bars made their first-ever appearances. 
 
One of them is The Spirits Library in Poblacion, Makati, which made its debut at No. 98 on the extended list, featuring a 1930s-inspired library setting and a carefully curated collection of rare and vintage spirits.  

Co-owner and consultant Lee Watson shares: “Personally, this wasn’t my first win. In 2016, during the inaugural Asia’s 50 Best Bars awards, my bar, ABV, ranked 14th on the list. To this day, that’s still the highest placement any bar in the Philippines has achieved. Later, when I opened The Spirits Library, I had similar aspirations. I’ll admit I was frustrated during the first few years when we didn’t get the recognition. But just when I was about to stop caring, we finally got it.” 

General manager and bartender Mark Edward Reyes also talks about what the awards meant for them. “This recognition isn't just for the team standing behind the bar today. It belongs to everyone who has ever worn the vest since day one. To those who walked this path with us, past and present, and those who gave us their time and love, this win is yours just as much as it is ours,” he says. 

For Watson, a great bar is ultimately defined not just by the drinks it serves, but by the memories it creates. “For me, at its essence, a great bar is a collection of thousands of amazing experiences, a collection of thousands of amazing stories,” Watson says. 

Then came the biggest surprise for the Philippines. A bar that had been operating for less than a year became the country’s new best bar. Problem Child, located along Jupiter Street in Makati and known for its chromatic mixology, ranked No. 44 on the list. The team behind this bar is no veteran, as their first concept, Southbank Cafe + Lounge, appeared on 2024’s extended list at No. 82. 

“We were all shocked when we received the email, and we were all crying,” co-founder Wendy Esteban recounts. 

“I read the email over and over again for the entire week, and I thought it was a scam,” adds co-founder Kevin Jerrold Corales. 

When asked what their immediate plans are now that they are the new flag bearers of the country, Puyat says: “We will just keep doing what we are doing, and we want to be more present and visible in the industry. Both of our bars are our priority, but now we want to focus on Problem Child only because we already have an awesome team in Southbank that we can rely on.” 

The Philippines’ representation at Asia’s 50 Best Bars remains modest. Despite the country’s growing bar scene and wealth of talent, Philippine establishments continue to receive limited recognition from the organization, with only a couple of local bars making the list year after year. Yet it is hard not to notice that many talented Filipinos are now part of some of the most successful bars around the world. Even at industry gatherings, one can easily spot a Filipino as part of another country’s winning team. If Filipino bartenders are flourishing abroad, what is holding Philippine bars back from earning the same level of recognition?  

We turned to Filipino bar expert Jed Doble, a Jakarta-based journalist, tastemaker, and F&B consultant, for his perspective. “Filipino bartenders are some of the best in the world: known for their creativity, great hospitality and technique. They’re great people with good managerial skills. You wouldn't be surprised to see a Filipino bartender anywhere in Southeast Asia, North America or Europe,” Doble shares.   

He continues, “Our local bar scene is driven predominantly by local consumption. We rarely get any foreign tourists. Hence, exposure on the international level doesn't happen. It's also affected by the Filipino diaspora—the biggest in the world with over 10 million Filipinos abroad—it has caused a brain drain locally, I suppose.” 

Shifting the perspective and narrative is important. Whether the recognition comes from a Filipino bar at home or from a Filipino working abroad, every achievement remains a victory that brings pride and honor to the Philippines, which gives us even more reasons to celebrate.  

Across the region, at least five Filipino talents have played significant roles, contributing their skills, creativity, and dedication to establishments that have earned international recognition. Meet the Filipinos helping shape Asia's bar scene. 

JAN MARTIN VILLAREAL 
Bar Operations Manager 

Jigger & Pony, Singapore 

Ranked No. 9 

Martin grew up in Manila and began his hospitality journey in 2010 during an internship in Singapore. While he initially worked in hotel operations, he discovered a passion for beverages and guest interactions, which led him to join the hotel's beverage department in 2013.  

In a twist of fate, just as he was preparing to leave the hotel industry, an opportunity came through a conversation with the co-founder of Jigger & Pony. Beyond the role itself, the bar’s culture resonated with him, and he felt it was the right place to continue growing. As the Bar and Operations Manager, a significant part of his role is developing people through coaching and mentoring, and by creating an environment conducive to growth. 

“At Jigger & Pony, we often talk about convivial hospitality—not just providing great service, but creating genuine human connections. I believe that aligns beautifully with the Filipino spirit of malasakit—caring deeply for others without expecting anything in return. Whether it’s remembering a guest’s preferences, making someone feel seen, or supporting my teammates, those are the Filipino values I carry with me every day, and they’ve played a huge role in shaping the kind of leader I strive to be." 

PAULO NARANJO  

Director of Bar and Beverage 

The St. Regis Bar, Jakarta 

50 Best Discovery 

A native of Cagayan de Oro, he started his career in 2012 at a renowned bar in Singapore, where he learned high standards of hospitality that inspired him to continue growing in the industry. His journey with The St. Regis Bar began when he was first hired as a trainer. While already working in Japan, he learned about the opportunity and was offered the bar and beverage manager position.

Now promoted to director, his role expands to overseeing the hotel’s entire beverage program. With the proud accomplishment of reaching No. 22 last year, less than a year after he joined, the bar has also earned a place in 50 Best Discovery, the organization's curated guide to exceptional hospitality destinations worldwide. 

“My goal is for the guests to feel that whenever they're in Jakarta, they have a place they can always come back to. A bar that feels like home. More than just serving great drinks, it's about making people feel welcome, which is something Filipinos are naturally known for," says Naranjo.  

RYAN DELA VEGA  

Beverage Manager 

Aqua Bar, Bangkok  

Ranked No. 48 

Born in Manila, Dela Vega started his bar career in 2008 when he moved to Dubai. He originally wanted to become a pastry chef, but later discovered his passion for bartending and hospitality. While working as a beverage manager at a bar in The Palm, he saw an opportunity to join Aqua Bar and took the chance to move to Bangkok, a decision he considers one of the best he has ever made.

His bar has achieved a historic milestone by entering the list for the first time. As their beverage manager, he oversees daily bar operations, leads and trains the team, develops cocktail menus, and builds partnerships. He considers building and growing his team, many of whom have stayed with him since day one, his greatest achievement. Together, they've created a strong team culture built on trust, passion, and consistency. 

“As a Filipino, I bring our natural hospitality and warmth into the way I lead my team and take care of our guests. I always believe in making every guest feel genuinely welcome and creating memorable experiences," says Dela Vega. 

ALBIE FLORENTINO  

Senior Bartender 

Virtù, Tokyo  

Ranked. No. 26 

Also hailing from Manila, his bartending career began when he moved to Japan in 2019. His first job was at a bar in Shibuya, where he learned the fundamentals of bartending and developed his passion for crafting cocktails. He was previously part of another award-winning establishment, Bar Libre, which is currently ranked No. 39, before joining his current bar as a senior bartender. His role focuses on creating consistent, high-quality cocktails for guests while providing personalized service that exceeds expectations. What he is most proud of is the trust the organization has placed in him to contribute to drink development and to see his ideas come to life. 

“I’m proud to represent Filipino talent in an internationally recognized hospitality environment while continuing to grow as a bartender. One thing I always bring is Filipino hospitality and culture. We are known for making people feel welcome, comfortable, and genuinely cared for, and I try to give every guest that experience. I believe our Filipino values—being hardworking, adaptable, respectful, and always serving with a smile—are qualities that help me connect with guests," says Florentino. 

MARIA ESCOBIA  

Bar Manager and Head Bartender 

Penrose, Kuala Lumpur 

Ranked No. 64 

With roots in Cebu, Escobia built her foundation by traveling across the region to gain more exposure to the global cocktail culture. In 2022, her passion led her to join the opening crew of Penrose in Kuala Lumpur, which went on to secure a spot among Asia’s elite, placing No. 8 in 2024 and No. 10 in 2025 on the Asia’s 50 Best Bars list.  

Her current role goes beyond bartending, as she oversees inventory, costing, back-end operations, and even HR responsibilities, while also training the team not only to become skilled bartenders but to grow into future entrepreneurs. She continues to celebrate her Filipino roots through the drinks she creates, including a cocktail inspired by Cebu that features mango as a key ingredient. 

“My family is known for big gatherings and they love doing it. Growing up, I found them to be very hospitable and they care so much. Every gathering, I’m the one making drinks for the family. So now, every time I do a service in the bar, because I grew up doing it, it's very natural to me," says Escobia.  

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