Business World - - ARTS & LEISURE - Joseph L. Gar­cia

The drinks as well con­tain an el­e­ment of ma­tu­rity in them, and, titos (un­cles), we can’t blame you if you try them; just stay away when the sun sets and the kids start tip­pling. This sea­soned drinker tried out their Uh Huh Honey Mule, fla­vored with gin­ger and mint, and while it may be a touch sweet, it’s still com­pa­ra­ble to drinks served in more up­scale bars.

The in­te­ri­ors and the food take their cues from Lan Kwai Fong, also called LKF, a bo­hemian party dis­trict in Hong Kong.

“They’re the ones who went there, and got in­spired from all the places they’ve been to,” said Mr. Mu­nar­riz of his busi­ness part­ners.

The bar has sev­eral tricks up its sleeve: for ex­am­ple, the ex­ec­u­tive chef, who also works for En­derun’s Restau­rant 101, makes most of its stuff from scratch, and sources most in­gre­di­ents lo­cally. “As fresh as it gets,” said Mr. Mu­nar­riz.

And speak­ing of fresh, the bar has only been open about three weeks, yet BusinessWorld al­ready saw that it was bounc­ing. Take a cue from their mar­ket­ing: “I think it started out with one per­son who tweeted it,” said Mr. Mu­nar­riz. —

ONE OF the signs dec­o­rat­ing Lan Kwai Speakeasy & Hong Kong Cui­sine, whose in­te­ri­ors and food are in­spired by Lan Kwai Fong in Hong Kong.

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