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Ingredient-forward cocktails, rotating guest shifts, and small bites to keep the night going.
Five originals. Each one built around a single ingredient premise — something unexpected, something pushed. These are the drinks that define what Problem Child is about.
A brooding mezcal cocktail cut with the sweetness of crème de cacao and balanced by the sharp bite of white onion. Savoury-sweet in equal measure — one of the most polarising things on the menu, and deliberately so.
Mezcal · White Onion Fat-wash · Crème de Cacao · Lime
Brown butter-washed rum meets Filipino ube in a milk-clarified punch that's simultaneously familiar and completely foreign. Silky texture, deep colour, and a warmth that lingers.
Brown Butter Rum · Ube · Milk Clarified · Coconut
A gin gimlet deconstructed and rebuilt around fresh papaya and calamansi — tropical acidity cutting clean through the botanical weight of the spirit. The kind of drink that makes a hot Manila night make sense.
Gin · Papaya · Calamansi · Clarified Lime
Tanqueray No.10 meets the gentle freshness of aloe vera in a martini that's cold, crisp, and more complex than it looks. The kind of drink that converts gin skeptics.
Tanqueray No.10 · Aloe Vera · Melon · Dry Vermouth
A double mezcal and tequila base with Campari doing its bitter best. The name is playful; the drink isn't. Bold, boozy, and built for the second half of the night.
Mezcal · Tequila · Campari · Agave · Lime
International bartenders take over the bar for a night. Different menu, different perspective, same room. These shifts are how Problem Child stays connected to the global cocktail conversation.
Each guest shift brings a visiting bartender or bar team behind the Problem Child counter to serve their own menu for one night. The format is collaborative — we provide the space and support, they bring the programme. Spirits, technique, and perspective from across Asia, served on Jupiter Street.
Guest shifts are announced on @problemchild_ph. Walk-ins are always welcome on guest shift nights.
Hong Kong · November 2025 — Problem Child's inaugural guest shift. The bar that set the standard for everything that followed.
Japan · 2025 — A Japanese bar team brings precision and a distinctly Tokyo approach to the Problem Child bar top.
Hong Kong · 2025 — Asia's 50 Best Bar alum Jay Khan and the COA team bring their agave-focused programme to Makati.
Thailand · 2025 — A Bangkok bar collective brings Southeast Asian influences and high-intensity hospitality.
Thailand · 2025–2026 — A northern Thai bar team explores the overlap between their herb-forward techniques and ours.
Philippines · February 2026 — A special programme during Philippine Cocktail Week featuring collaborating international bartenders.
Bar food done with the same ingredient conviction as the drinks. Not an afterthought — a reason to stay longer.
Slow-braised beef in a blend of Mexican dried chilis, served in corn tortillas with melted cheese and consommé for dipping. Messy, rich, and completely correct with the Amethyst.
Beef Birria · Mexican Chilis · Corn Tortilla · Cheese · Consommé
Cajun-seasoned and finished with sesame oil. The bar snack that earns its place on the menu by being better than it has any right to be.
Edamame · Cajun Seasoning · Sesame Oil · Sea Salt
No reservations needed. Monday through Saturday, from 6PM. Show up and find a seat.
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