Manila’s hospitality and culinary tourism landscape is set for a landmark addition at the end of the year with the opening of Layara at Mandarin Oriental Makati, Manila. Positioned high above the two-hectare Ayala Triangle Gardens in the heart of the Makati central business district, the new 150-capacity destination bar invites both international travellers and local residents to explore the cultural richness of the Philippines through contemporary mixology, regional gastronomy, and live performing arts.
Conceived as an immersive tribute to the country’s 7,641 islands, Layara derives its name and creative philosophy from the Filipino word layag, meaning “sail.” Designed to serve as an urban gateway to the nation’s diverse coastal and island destinations—from the surf breaks of Siargao and golden shores of Boracay to the limestone cliffs of Palawan and historic heritage of Cebu—the venue translates maritime tradition into a refined hospitality experience.
Architecture and Design Inspired by Maritime Heritage
Rising above the Makati skyline at the prominent crossroads of Makati Avenue, Ayala Avenue, and Paseo de Roxas, Layara’s spatial design draws directly from indigenous Filipino artistry and seafaring culture. Its visual identity reflects the fluid, graceful movements of the traditional Pangalay dance of the Sulu Archipelago, paired with a colour palette inspired by the vibrant striped sails of traditional Vinta outrigger boats crafted by the Tausug, Sama-Bajau, and Yakan communities.
Inside, an intricate wood lattice ceiling, lush tropical greenery, and tactile natural materials create an atmosphere of continuous coastal motion, seamlessly transporting guests from the bustling metropolis into an island-inspired sanctuary.
A Rotating Beverage Programme Rooted in Regional Storytelling
Helming the bar’s creative direction is Bar Manager Kiara Opeda, whose international hospitality background spans acclaimed venues in Manila and Hong Kong alongside industry leadership roles in the Philippines. Under Opeda’s guidance, Layara pairs classic and signature serves with an evolving, quarterly-changing menu dedicated to a specific Philippine province or island region. Each seasonal chapter highlights indigenous botanicals, native fruits, artisanal produce, and local folklore.
Layara’s inaugural menu pays tribute to Cebu, the historic island province in the Central Visayas renowned for its mountain landscapes, marine biodiversity, and pivotal role in Philippine history. Illustrated with ink-wash artwork and accompanied by Visayan titles and narrative vignettes, the debut collection unfolds across two distinct chapters.
The first chapter, titled Sailing the Philippine Archipelago, explores maritime legends and historical figures tied to Cebu through seven spirited cocktails:
Maria Cacao: Named after the mythical mountain goddess of Mount Lantoy, blending whisky with yellow mango, passionfruit, pomelo, and jasmine tea.
Bakunawa: Inspired by the legendary moon-eating serpent, combining cognac, black sesame, cacao, and muscovado beneath a banana milk foam.
Princess Urduja: Honouring the legendary warrior ruler, pairing Vietnamese gin with purple yam (ube), Earl Grey tea, and goat’s cheese foam.
Raja Zula: Named for the southern Cebu chieftain, uniting gin with green mango, guava, and ginger.
Lapu-Lapu & Raja Humabon: Commemorating two iconic historical leaders through a blend of vodka, lychee, elderflower, fino sherry, and bianco vermouth.
Mactan: Reflecting on the historic coastal battle with a combination of Irish and Scotch whiskies, coconut milk, jackfruit, sweet corn, and banana.
The second chapter, titled The Islands After Mactan, showcases low-ABV and non-alcoholic creations inspired by Cebuano spiritual traditions, folk healing, and cultural festivals:
Diwata: Named for nature spirits, combining non-alcoholic rum alternative with fresh citrus, mint, and cane sugar.
The Offering: Inspired by traditional harvest tributes, blending glutinous rice, yellow mango, ginger, and coconut milk.
Babaylan: Honouring traditional community healers with non-alcoholic amaretto and aperitivo paired with tamarind, pineapple, and lime.
The Child from Spain: Dedicated to the Santo Niño and Cebu’s celebrated January Sinulog festival, uniting non-alcoholic gin with a kaffir lime sugar cube and sparkling osmanthus tea.
Aswang: Drawing from nocturnal folklore in a low-ABV mix of salted calamansi, cherry soda, cherry bitters, and banana-coconut cream foam.
Culinary Craftsmanship, Live Music, and a Landmark Hotel Return
Complementing the beverage programme, Layara’s kitchen presents refined small plates and elevated bar fare that reinterpret classic regional dishes using contemporary culinary techniques and locally sourced ingredients. After dark, a curated live music programme brings together Philippine ethnic instrumentalists, acclaimed vocalists, contemporary bands, and DJs to establish a dynamic evening rhythm for travellers and Manila’s creative community.
Layara’s debut coincides with the highly anticipated return of Mandarin Oriental Makati, Manila, re-establishing the hospitality group’s presence in a district where it helped anchor social and cultural life between 1976 and 2014. Featuring 275 guest rooms, five dining and bar venues, an 800-square-metre spa and wellness floor, a 25-metre outdoor swimming pool, and versatile event facilities, the flagship property underscores Makati’s enduring status as a premier hub for luxury urban tourism and cultural discovery in Southeast Asia.
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