If you find yourself out in Poblacion on a Friday night, make sure you check out Polilya located at 5658 Jacobo Street, Corner Don Pedro, Makati. Originally conceptualized as a tasting room for Napa Gapa‘s Engkanto Brewery, its sister company Dark Wing instead created a scene of its own with Engkanto’s Death’s Head Moth as the muse for it’s Filipino name: “Polilya”.
As we walked in, we immediately felt a warm, welcoming ambience. It was no surprise to us that Ian Paradies, Engkanto Brewery founder and president, exudes the same vibe. We asked him what is the significance of the moth, and he enthusiastically explained that it was a sign that a spirit or something supernatural was amidst. Supposedly, during the time Polilya’s ceiling was being painted, an actual moth landed right beside it’s painted counterparts. Paradies exclaimed that he saw it as a good omen.
Engkanto’s Lager (PHP 135) is crisp and dry with citrus aroma and flavor. Their Blonde Ale (PHP 155) is unbelievably light and refreshing. The Pale Ale (PHP 155) is one of my favorite as it has a sweet character. The IPA (PHP 170) has a smooth body and robust flavor with an incredible aroma. Their Double IPA (PHP 190) has a soft mouth feel with an intense blend of citrus. I enjoyed slowly drinking and relishing the flavor of each and every Engkanto Craft Draught Beer with 2 of their Four O’clock Flight (PHP 280): a degustation set of 4 Engkanto beers.
Enchanted 6: ENGKANTO Beer Cocktails
Opened last October 2017, Owners of Napa Gapa (Ian, Sandra, and Nina Paradies) paired up with their cousin Alex of Dark Wing and created a tropical retro space where Asian and Hispanic influences collide. Polilya offers something quite unusual in the local bar scene—a range of beer cocktails concocted by their mixologist Priscilla Young.
We sat under the beer bottle light fixtures over the bar, bathed in purple neon light light from the “Have you Figured Out What You Want Yet?” sign, ready to order the Enchanted Six: Polilya’s signature cocktails with a beer twist.
The Blame It On The Heat (PHP 145) is a frozen shandy made with fresh lemon, orange, calamansi, agave and stout. It’s sweet, sour, and the perfect cocktail for those hot crowded nights in Poblacion.
The Cool Bird Spritz (PHP 290) is an aperol spritz made with aperol, double IPA, pineapple, prosecco, and dried mango. It’s intense, citrusy, fruity, and has a soft mouth feel.
The Polilya Fire (PHP 350) is a fiery paloma made with silver tequila, grapefruit cordial, Thai chili, fresh lime, serrano bitters and IPA foam. I’m tempted to say that this was my favorite drink because of its fiery flavor and kick, but Raina and I think the next up is the most complex of the six.
The Tigrita (PHP 380) is a lost mexican spiked favorite house-made with tepache, mezcal, fresh lime, double IPA agave, orange, oleo saccharum, pineapple, and cilantro. It’s smoky, exploding with hop flavor, has an intense blend of citrus, passion fruit notes.
The Goldfinger (PHP 360) is a healthy mule made with turmeric infused vodka, pressed ginger syrup, fresh lime, ginger beer, and double IPA dalandan foam. It’s definitely one of the most refreshing and coolest of the six.
The RUMANDCOKE#2 (PHP 365) is an upgraded version of the classic combo made with white rum, averna, house-made cola, house A.B.C. bitters, and bubbles.
What makes the dishes at Polilya extra special is that most of their eats are infused with Engkanto beer! For example, their Chips + Dip (PHP 160) is made with Russet potato house cut crisps and French onion, Engkanto Pale Ale beer dip.
Their Ultimate Nachos (PHP 275) is a classic snack paired with cold beer made with corn tortilla chips, cheese sauce, meat sauce, sour cream, grated cheedar, pico de gallo salsa, red beans, avocado, jalapeno rings, and strips of tapa.
The Zen Chicken Nuggets (PHP 250) is one of Ian Paradies recommended dishes! It’s made with Hainanese chicken crisps paired with a sauce trio of chili, ginger-scallion, and kecap manis.
The Gangnam Style Chicken Wings (PHP 210) is zingy and zesty made with deep-fried chicken wings, coated with gochujang glaze.
Their unique and tasty Pinoy Caprese (PHP 215) is made with smoked kesong puti, tapa, fresh basil, tomatoes, and drizzled with bagoong-balsamic vinaigrette.
Another dish that is infused with Engkanto beer, the Gambas Engkantadas (PHP 440) is made of gambas al ajillo infused with Engkanto Lager and tamarind sauce.
One of our favorite dishes, the Bangla Mussels (PHP 320) is made of steamed mussels in Blonde Ale Beer, mustard oil, coconut milks broth, and served with homemade roti.
The Fried Pickles (PHP 125) is made with pickled jalapeño tempura poppers, battered with Pale Ale beer and served with cilantro-tahini sauce.
Quite possibly the best Chocolate Mouse we’ve ever tried, the Grown-Up Chocolate Mousse (PHP 175) is made of Davao single-origin three-chocolate mousse infused with Engkanto Stout, seasoned with freshly ground black pepper, and a sprinkle of Himalayan salt.
All good things must come to an end. Bittersweet, we ended off with Deep-Fried Apple Pie A La Mode (PHP 150) a warm pocket pie of cinnamon-kissed apples and a scoop of vanilla ice cream.
Monday to Friday: 5:30 PM to 2 AM
Saturday: 6:30 PM to 2 AM