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Their signature and most popular cocktail comes in a perfectly refreshing mix of sweet and sour. Ideal for summer nights in the city.
Facebook: The Pig & Palm
Location: MSY Tower, Pescadores Road, Cebu Business Park

Photo by @kazuaki8787 on IG
When it comes to Mojitos, Maya does it best. Served two ways – iced or blended, Maya’s Mojitos could easily be the perfect cocktail to start the night. White rum, sugar, lime juice and soda water are shaken, and mint leaves are added for garnish. Excitingly, every Wednesdays for Salsa Night, you can get two for the price of one Mojito. Score!
Facebook: Maya Mexican Restaurant
Location: Crossroads Mall, Banilad

Photo by @gofeedthegirl on IG
Brunch at Camden Cafe is best, especially when paired with Mimosas. An all-day breakfast cafe, tucked in the city center, Camden offers a refreshing drink of juice and fizz. It’s really just an equal mix of Orange Juice and Champagne yet somehow, this little cafe is doing something right in this cocktail.
Facebook: Camden
Location: Unit 3 Rosal Apts. Rosal St. Capitol Site

Another fizzy drink is brought to you by Ampersand. This time, a mix Beefeater Gin, Fig Syrup, Lime, Tonic Water, Egg White and Bitters flourish. Gin and Fizz is a must-try!
Facebook: Ampersand
Location: Banilad Town Center

In their most popular cocktail, Punyeta is a drink made with tequila, herbs, lime and their very own Espada Capsicum liqueur, blended exclusively in house. Day in or day out, this is a drink you definitely should try.
Facebook: Morals and Malice
Location: 2nd floor of the Tinderbox, Governor M. Cuenco Avenue Corner Bauhinia Drive
(Photo from the wires)
]]>When its doors were finally flung open, everyone was raring to check it out, easily validated by the always-full dining room. The name itself was enough to make me a fan—it’s one of my favorite words, loving how it just rolls off your tongue. “We went with Ampersand because we’re bringing together three concepts—the deli, the restaurant and the bar,” explains owner Chandra Mercado, with partner Chef Tom Hines. Together, they also own Lulu and Hooch in Makati.
These three concepts effortlessly merge in an elegant space that mingles rustic country charm with homages to old world speakeasies. Mismatched dining room chairs—tufted classic shapes, large leather seats—are arranged around wooden tables with weathered metal legs, while spherical chandeliers that look like they belonged in an old English dining hall hang from the ceiling.

The entire place has a rustic country charm (Photography by John Ong/Originally published in Zee Lifestyle, May 2015)
The backlit shelves and refrigerated display boxes on one end comprise the deli side, showcasing a selection of cheeses, cold cuts, desserts and other condiments. Behind the counter, the brick wall serves as a backdrop to a chalkboard displaying what’s available—which include childhood staples like pan de coco and Spanish bread, that fondly bring back memories. “It’s sort of a gourmet version of old favorites,” says Chandra, adding that all the breads, cakes and pastries are made in Ampersand’s own kitchen.
Running the length of the restaurant is the show kitchen, where the team led by Chef Fortune Fulgar prepares an array of dishes for the most discerning palates—made all the more tempting with the occasional whiff of sautéing vegetables and simmering sauces. The ingredients used are locally sourced, save for some items like the Chilean sea bass, of course. A hanging herb garden is in one corner of the kitchen for easy picking.

Ampersand’s red wine-braised ox tongue. (Photography by John Ong/Originally published in Zee Lifestyle, May 2015)
“Everything is my favorite,” Chef Fortune laughs when asked if he had a particular favorite dish. He did recommend some of the new additions to their menu though. The black seafood cake with golden mixed seafood in cuttlefish ink velouté gives a spectrum of flavors, the panko crust giving way to the soft meat inside, while the seafood bouillabaisse’s creamy tomato crustacean sauce perfectly complements the chunks of fish, squid and shellfish. For those looking for something heartier, the red wine-braised ox tongue is perfectly cooked—tender, full-flavored and accompanied with a rich creamy sauce that’s soaked up by the olive oil mashed potatoes.
It’s hard to imagine you’d still have space for dessert after that, but I assure you, their selection deserves some room. The citron-green tea cheesecake is light and refreshing, the green tea-infused and lemon-glazed homemade yogurt giving the sweetness the perfect touch of tang. A true star, though, is the chocolate ganache cake, layers of decadent chocolate that’s so delectably good.
At the other end of the room sits the bar, where subdued warm lighting casts an inviting glow. Incandescent bulbs hang in varying lengths from industrial-grade pulleys give it that utilitarian chic look. The open shelving that line the brick wall displays an impressive collection of liquors. “We want Cebuanos to try more cocktails, to show them much more than the mixed drinks that are usually offered,” Chandra says. Ampersand pays just as much attention to the cocktails’ flavors as they do with the food, with a list of signature drinks that explore a more unique side of inebriation. The Salcedo Ave. is a drink usually served at Lulu and Hooch, but has also gained popularity for its cool combination of Grand Marnier, Grey Goose, lemongrass syrup, caramelized lemons, pineapple juice, cilantro and ginger ale. Representing Cebu, the K8 is also being served in Manila, its calamansi flavors giving the Bacardo 8 Años Rum a nice kick. A wide selection of craft beers is regularly shipped in from Manila, with more variations to be offered soon.
It’s easy to understand why those who have visited Ampersand are now singing its praises—and it’s clear I’m soon going to be one of them. More than the charming décor and excellent selection of food and drinks, it’s about how they are pushing the local dining standard to another level by adding bold new flavors to the familiar, and doing it with the best ingredients and a great amount of style.
AMPERSAND
Banilad Town Center
6332. 416 1233 | 63. 915 774 8308 | 921 410 7763
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photography John Ong
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Zee Lifestyle’s May 2015 Home Design Issue: Jamie Herrell (Photography by Jan Gonzales/Hair and Makeup by Jonas Borces/Styled by BLAQ Mafia/Locale: The Mactan Newtown’s beach)
Miss Earth 2014 Jamie Herrell graces the cover. The beauty queen talks about her environmental responsibilities and how she shares Megaworld Corporation’s vision of preserving Mactan’s natural resources and cultural heritage.
Jamie joins in a roster of women who are role models in society. Cebu’s pillars of education—the University of Cebu’s Candice Gotianuy, Southwestern University’s Maris Aznar Holopainen, and the University of Southern Philippines Foundation’s Lourdes Jereza—share their dedication in raising industry standards and keeping up with technological advances in order to provide quality education to Cebuanos.
Meet Jamie Doran Webb, Yvonne Quisumbing and Happy Garaje’s Mark and Johanna Deutsch, who comprise the new wave of personalities in Cebu’s thriving design industry. Get inspired by the aesthetics of new restaurant Ampersand, the office of plastic surgeon Fremont Base, Rockwell Land’s Aruga Serviced Apartments in Manila, and more.
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