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Into the ‘WYLD’: This QC concept bar’s drinks will take you deep in the woods
When it comes to going out for drinks, Makati City’s Poblacion district may come to the top of the minds of most college students and professionals today. Any mention of Poblacion, however, may earn some resistance from the people living in the northern part of Metro Manila. Fortunately for the latter, a fresh Poblacion-worthy concept has sprung up in the heart of Quezon City.
Enter: WYLD Kitchen x Bar, a concept bar and restaurant that will bring you close to nature without having to leave the city.
“We want to be part of the evolution of the night life in Quezon City,” explains Kenn Gonzales, owner of WYLD. “We’ve seen people wanting something new [here]—not just beer. We want to bring something fresh.”
A forest in the urban jungle
With recycled metal and wood that were cut to look like branches hanging on wooden panels, one would immediately get a feeling of being deep into the woods—especially when lights are dimmed at nine in the evening—simulating a night in the forest.
Inspired by his culinary arts internship in the mountainous town of Avon, Colorado in the United States, Gonzales says he wanted to bring his personal experience with nature to the Philippines through what he knows best: making food and drinks.
“When you’re up in the mountain, you have nothing to do, so people usually just eat, go out to drink,” the young food entrepreneur recounts. “So what I wanted to bring here was not only the title, but also [the] food.”
A quick look at the WYLD menu shows how much thought was put into incorporating as many elements of nature as possible into the dishes and drinks. From the consistent presence of edible flowers on their plates to fresh produce heavily incorporated in their drinks, one would feel comfort—instead of fear—in going into the wild with every bite and sip.
Signature cocktails: Where the WYLD things are
A trip to WYLD is incomplete without getting into their signature cocktails.
One of the bar’s popular drinks is Flora x Fauna, a mix of gin, grapefruit and lemon juice, with rose foam topped with basil, butterfly pea flower, and fried chichaworms.
“The reason why we call it [Flora x Fauna] is because of the blue pea flower representing flora and the fauna is the chichaworm,” explains Gonzales. “It really represents the wild concept.” At first glance, the chichaworms may put some people off, but their crunchy texture paired with the sweet and aromatic mix of the drink is a refreshing experience one shouldn’t miss.
A fan of mulberries? WYLD sources local mulberries from a farm in Laguna and turns them into special drinks. There’s Moras and Malice, another gin-based drink with dalandan liqueur, moras, fresh lemon juice, and chickpea juice. It may be a strong drink compared to the other cocktails in the menu, but the citrus flavors complement every kick of alcohol, giving just the right hint of malice in every bent glass served.
Another moras-inspired drink in the menu is Mulberry Sangria, where mulberry wine, triple sec, and rum combined is the liquid base of this fruity drink.
One would go ridiculous over Radiculous. For a vegetable crop that’s a bit bland, it’s a pleasant surprise to get the perfect amount of sweetness in this radish-based drink. Thanks mainly to elderflower liqueur and aloe vera juice that are added to the radish and vodka mix.
Pinalaya is one more drink you don’t want to miss when you’re at WYLD—it’s vodka with calamansi liqueur, triple sec, pineapple juice, and something that will give the drinker a hint of bitterness: caramelized ampalaya.
An acquired taste, Gonzales claims people are either going to love it or hate it because of the bitter gourd. Which would you be? There’s only one way to find out: try it for yourself.
Experience the drinks of WYLD and more at 2nd floor, Unit 2, The Grandia Place, 143 Mo. Ignacia Ave., Quezon City. WYLD is open from 5PM to 3AM.
