You cannot always find a mango-flavoured margarita, a Moscow mule infused with the tang of tamarind, or Japanese Suntory sour with a dash of guava—but these are all available at C Lounge in Conrad Hotel Manila. The bar puts a twist on cocktails to cater to the palates of both Filipinos and foreign guests. While enjoying these reinvented classics and a wide selection of beer and spirits, patrons can snack on wagyu sliders on three (with cheddar, brie, and blue cheeses), prawn tempura on wasabi mayo, and Iberian chorizo with red wine “finger” noodles.

Just like the rest of the luxury hotel, C Lounge is decorated with contemporary wall art and installations, including Leeroy New’s “Diatom Orb” and furniture by Kenneth Cobonpue, which also provide a unique visual experience for its guests. The most impressive spectacle of all is the front row view of the iconic Manila Bay sunset from the bar’s al fresco area.

WHO TO KNOW

Credit for crafting the signature cocktails of C Lounge goes to its bar manager, Chanda A Romero. She entered the hospitality industry in 2009 and has since worked in different hotels abroad since. In 2015, she came home to join Conrad Manila’s staff.

FROM THE KITCHEN

Sampaloc Sake-Jito

Afternoon High Tea

Prawn Tempura with Wasabi Mayo