Kondwi is the bar I never thought I’d love to see in Poblacion.
For one, I never thought of myself as “artsy”. Sure—I write, draw, dance, and take pictures. But I’ve never been hardcore about anything, I just have a sense of appreciation for beautiful, meaningful things. Kondwi is a place that screams art but doesn’t ask you what you know about art. Yet everything is beautiful, meaningful, and most importantly … delicious.
Hidden away in Albert Street, at the opposite side of Poblacion’s rowdier parties, it’s as if Kondwi is deliberately trying to conceal itself with its stark black façade. However, stepping in—to a door I almost missed, I might add—is an altogether different story. Your senses are suddenly assailed with a bedlam of colors and shapes. Everything is so quirky that you wouldn’t know where to look at. There’s a bar glowing purple, a plush crimson sofa, lots of plants, and a lavish chair. Every detail is a piece of art—not one is placed there without a functional or an aesthetic purpose.
Don't be surprised if the place looks different from my photos when you visit. Artist Leroy New, Kondwi's creative director, likes changing up the space a little bit every once in a while. Some pieces get sold, and then replaced by something equally interesting. I would personally love that majestic chair in my home.
But the art doesn’t stop with the elegant interiors—it extends to the food and drinks. Most bars would put out a mediocre menu just to have something to accompany their drinks (the real moneymaker in bars), but not at Kondwi. Hell, their chefs can serve me a full 10-course menu and I would not complain about NOT drinking.
The dishes have been carefully picked as much as the decorations. Case in point: the Chicken Liver Mousse with arugula pesto, chopped candied walnuts, balsamic, and toasted sourdough. The liver is smooth, earthy, creamy, savory, and all the other elements compliment it—herby flavors from the pesto, sweetness from walnuts, and texture from sourdough. I can’t get over at how delicious this dish is! Even non-lovers of liver will be converted.
The Pork Sinigang is another crowd favorite. But make no mistake—there are no bowls of soup with steamed rice here. Instead, Kondwi has captured the essence of this Filipino staple in small bites, in a skewer. Juicy cubes of pork are topped with kangkong (water spinach) and radish, and when you pop one into your mouth, you get tamarind and all the different flavors of sinigang. We have a habit of occasionally shouting when some dish delights us—man, we were having a noise barrage at Kondwi.
Oysters are simply called “oysters” in the menu. I love how straightforward it is—it’s like saying, “we’re pretty confident everything tastes good, no need for fancy names”. And this one is a stunner. You can enjoy it fresh, with chili, or herbed. We tried both chili and herbed, and while both were gorgeous, it was the herbed version that emerged champion—with flavors that explode in the mouth. I know that oysters are typically associated with sex; well, the ones at Kondwi are orgasmic.
I love how everything is in bite-sized portions and that leaves you salivating for more (they are called "Pika Pika Chew", by the way. So witty!!!). Even the gigantic King Prawn Gambas don’t seem to be enough, and the Lamb Salpicao—which is cooked so perfectly that you are left wondering if it’s really lamb. If you love ceviche, the one at Kondwi is a light and refreshing version, perfect to start your drinking spree or bar food sampling. The tasty and punchy Longga Bites are also great accompaniments for your drinks.
There’s a Beef Rendang—topped with puffed rice, also in skewer form—that was not as spicy as I would’ve liked; however, the lack of punch doesn’t take away the fact that it’s bloody delicious. The Sambal Fried Rice shows the same cautiousness with spice, but it’s a plate you’ll find yourself wolfing down in seconds.
As for the drinks, Kondwi delivers with its lineup created by Ulysse Jouanneaud of Shangri-La Fort (formerly) and Buccaneers. Lovers of whisky sour should get the Kondwi Sour, made with Laphroaig 10 Years, bourbon, ginger shrub, and egg white. It’s acidic, smoky, and boozy at the same time—a perfect balance and the type of drink I’m more inclined to nowadays.
If you love tequila or you prefer more sour and fruity drinks, get the Viking Paloma, which has tequila, grapefruit, wine, and a magic ingredient: mezcal. Or how about a classic G&T, made according to your preferences, and with your gin of choice?
The bar occupies the entire first floor, and if you climb up to the upper level, you can see more art pieces and installations made and curated by local artists. But far from being a typical gallery, Kondwi invites artists to be more imaginative and flexible. The place even has enough space for performing arts. True to its name, which is a wordplay of “conduit”, it’s creative, elaborate, inclusive, and, sometimes, simple—a channel for different art forms and folks.
Kondwi is a place that aspires to be a bar, a restaurant, a gallery, and a space for creatives, foodies, and drink aficionados all at once—and it successfully manages to do so. And everyone is welcome.
~*~
Kondwi
6109 Albert St., Poblacion, Makati City
+63917.777.1633
Tue - Sat: 1:00PM - 1:00AM; Sun: 12:00PM - 6:00PM
Budget: PhP800 up
Have you been to Kondwi? What's your go-to place in Poblacion?
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