Sala­mangka brings craft cof­fee, beer, and cock­tails to East­wood

Sala­mangka is the place to be from 7 a.m. to 3 a.m.

Northern Living - - CONTENTS - TEXT YAZHMIN MALAJITO PHO­TOG­RA­PHY SA­MAN­THA ONG

Undin, tiyanak, and duwende used to be the main char­ac­ters of our grand­par­ents’ spinechilling tales we were told when we didn’t want to sleep in the af­ter­noon. But now, they’re the main at­trac­tion—and prob­a­bly your new best friends—at this café and bar in East­wood.

Ra­di­ant with sun­light in the morn­ing, afire with am­ber LED bulbs at night, Sala­mangka is the new­est project of the peo­ple be­hind 121 Grille and Restau­rant. It fea­tures your fa­vorite pick-me-up­per and after-hour drinks in their most re­fined and trendy form pos­si­ble—craft and all-lo­cal.

At Sala­mangka, the afore­men­tioned crea­tures are just three of their “Seven Dwarves”—their flight, served in shots, of na­tive in­fu­sions crafted and ma­tured in-

house for one to two weeks. In­fu­sions are the by-prod­ucts of their plant plus al­co­hol mix­tures. Undin is roasted bell pep­per in­fused in vodka, Tiyanak is Thai chili tequila, while Duwende is dried mango rum. The liquors with the fruits are, of course, made lo­cally as well.

These in­fu­sions also serve as the base of the bar’s craft cock­tails. Mam­babarang has the raisin and gin in­fu­sion called Kibaan stirred with lime juice, cu­cum­ber slices, and mint leaves. Wak­wak has Duwende, mango purée, lime juice, and mint leaves. Aswang, their own take on a Bloody Mary, has the

Undin and Tiyanak in­fu­sion with lime juice, tomato juice, and Worces­ter­shire sauce.

And for the golden li­ba­tion, Engkanto Brew­ery is re­spon­si­ble. “We were just drink­ing with the Engkanto guys and thought it would be nice to dis­trib­ute Engkanto here in East­wood since no one’s do­ing it yet,” says Sala­mangka owner and manag­ing part­ner Jas­min Me­d­ina. They carry four vari­ants of beer—lager, pale ale, IPA, and dou­ble IPA—and also serve it in flights.

The restau­rant’s only closed for four hours a day—they open as early as 7 a.m. and then close at 3 a.m. You can have an early morn­ing al­co­holic bev­er­age if you’re that kind of per­son, or opt for their craft cof­fee, with beans spe­cially roasted by Jonathan Choi of Mag­num Opus and Ex­change Al­ley Cof­fee House.

Sala­mangka fea­tures your fa­vorite pick-me-up­per and after-hour drinks in their most re­fined and trendy form pos­si­ble—craft and all-lo­cal.

Four of the seven in-house in­fu­sions served in a flight called Seven Dwarves

Corned beef mac and cheese and Wak­wak, a cock­tail with dried mango and rum in­fu­sion, mango puree, lime juice, and mint leaves Sala­mangka. East­wood Ci­ty­walk 1, Bagum­bayan, Que­zon City. In­sta­gram.com/sala­mangkamnl

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