The champion of Filipino flavours talks drinks, snacks and how he got into hospitality through the literal back door.
When Ralph Libo-On was 16, he snuck into a stadium in his hometown of Auckland to watch a rugby game for free. What he didn’t expect was to leave with a job, which kicked off his hospitality career. “My friend worked for the catering company that looked after the VIP areas and corporate boxes at Eden Park, so I tagged along one night through the back entrance,” he recalls. But instead of settling in, Ralph was quickly put to work, clearing plates and cleaning glassware, and at the end of the night, the manager asked if he wanted to work the next day. “I told him the truth, so he sent me downstairs to head office for an application form. When I told them the story, they cracked up laughing and ended up giving me the job!”
In addition to being one of the most Kiwi things we’ve heard, it’s a great origin story for this leading drinks personality who now calls Melbourne home. Then again, maybe hospitality was always on the cards for Ralph, whose parents each owned and operated their own restaurants. Today, as co-owner and Beverage Director of Filipino restaurant Askal and its brilliant rooftop bar Inuman, Ralph is embracing his proud heritage and bringing its lesser-known food and drinks to the masses. “My focus is creating new ways for my guests to experience Filipino flavours through the consumption of beverages,” he says.
It’s the creative parts of the job that Ralph loves most, which is clear after even a passing glance at his incredible cocktail list. Take, for example, the Paeroa Hard, which mixes Starward Honeycomb Whisky with rice wine from the Philippines, the aromatic liqueur pimento dram, coconut sap ferment and, in a nod to Ralph’s upbringing, the New Zealand soft drink L&P. Or the Sari-Sari Sparkle, combining lemongrass gin, feijoa soda, guamamela hibiscus, lime and spiced aged bitters.
So, what does this star bartender like to drink in his down time? And what should we all be ordering at his venue? We hit him with the big questions.
This or that
- Q.1. Long lunch or late-night feast?
“I am a night owl, so I’m going with a late-night feast – if I get to sleep in the next day!”
- Q.2. House party or night out?
“House party! They’re rare these days.”
- Q.3. A cosy booth or seat at the bar?
“A seat at the bar. Things taste better when you see them get made.”
- Q.4. A meal paired with wine or cocktails?
“Definitely wine. I like cocktails before and after a meal.”
- Q.5. Cheap and cheerful or blow the budget?
“Cheap and cheerful because that means more catch-ups without blowing the bank.”
Myths or musts
- Q.1. Anyone can make a great cocktail
“Yes! With great practice comes great cocktails.”
- Q.2. Melbourne has the best bar scene in Australia.
“Yes. There is such a big variety of bars that are in close proximity to each other. Even within a five-minute walk or tram ride, you’re in a completely different atmosphere.”
- Q.3. Fancy and expensive spirits make a better drink.
“Not necessarily. Sometimes secondary ingredients complement cheaper spirits better.”
- Q.4. Classic cocktails are the best cocktails.
“Not always, however I do like a nightcap Martini.”
- Q.5. Drinks taste better at a rooftop bar.
“YES! A great view makes everything better.”
Finish this sentence
- Q.1. The key to creating a great cocktail is…
“Balance. I personally believe you can combine any ingredient together, so long as there’s harmony.”
- Q.2. When ordering drinks, I wish people would…
“Get out of their comfort zone. As a bartender, our creations are made for those who love to try new things.”
- Q.3. The most underrated classic cocktail is…
“The Vieux Carre. This is a cocktail with a rich history, and it’s a perfect balance of five to six ingredients.”
- Q.4. Anyone newer to Filipino flavours, can expect…
“All kinds of sour and all kinds of tropical. We love our vinegars, citrus and funky fruits.”
- Q.5. The best snack on the bar menu at Inuman is…
“The chicken skinato sandwich. You can’t go wrong with crispy chicken skin and bold herbs between two slices of Wonder bread, crusts off.”
