At GotSoul MNL, Manila learns to listen
Filipinos love their music loud. Volumes are pushed to the highest decibels because, quite frankly, Filipinos themselves are culturally loud people. At GotSoul MNL, their philosophy flips that idea on its head, as listening comes first.
In music culture, a “needle drop” is the moment when the stylus hits the record, and the song begins, perfectly syncing with a moment in time. GotSoul MNL echoes this, with unexpected shifts in sound, food, and drink.
From Montreal record label to Manila’s F&B scene
GotSoul began as a record label in 2000, focused on underground deep and soulful house, founded by Filipino Canadian DJ Jojo Flores. Inspired by London, New York, and Tokyo’s listening bar culture, he and his brother Toddy opened Café GotSoul in Montreal in 2001.
“He put his love of design, his love of coffee, and his love of Hi-Fi equipment into it,” shares Benjamin “Benjo” Marquez, who helms the architecture, music, whiskey, and coffee programs. “In Montreal, there were Eames chairs, high-end La Marzocco machines, rotary mixers, vintage speakers—this is where GotSoul started.”
In 2025, the brand expanded to Café GotSoul in Boracay, and now, it has founded a space in Manila. “We wanted to elevate the concept of GotSoul,” Marquez says. “Not make it stuffy or rundown… But elevate the food, the sound system, the service, the fit and finish. It’s solidity.”
Where tapas meet vinyl
It’s a lesser-known fact that before becoming one of Asia’s most respected chefs—behind fine dining projects Gallery by Chele and Asador Alfonso—Michelin-star chef Chele Gonzalez was a professional DJ in San Francisco’s ’90s rave scene. By the 2000s, he had opened his own club. Immersed in the electronic revolution of the time, Gonzalez has long seen music and food as reflections of one another.
Together with chef Carlos Villaflor, Gonzalez crafted a menu that merges Spanish heritage, now seasoned with Filipino flavors—and the curatorial direction is clear throughout the whole menu.
A standout tapa is the Jamón Explosion with Manchego mousse and puffed bread. One bite and it floats, then explodes in your mouth with the taste of soft cheese and ham. There are classic tapas, such as gambas al ajillo, too, with interesting ceviche de mackerel with gazpacho, strawberry, and kamote crisp.
Among the mains, the Iberico Steak Bicol Express perfectly combines Filipino and Spanish flavors, with the robust flavor of pinakbet purée and the spice of pickled green chili. There’s also Pulpo a la Plancha, layered with potato espuma, and tart lemon aioli, a subtle touch of Eastern flavors through togarashi. The Sisig Pasta is another standout, as the crunch of chicharon is layered over creamy alfredo, brightened with a sharp touch of calamansi.
And true to his roots, Gonzalez ensures the Basque-style mackerel is also done flawlessly.
Steaks for sharing range from Chuleta Ribeye with mashed potato, garlic, and mushroom al ajillo to Wagyu Bistek with garlic rice and charred onions, or classic Angus USDA with fries. For paellas, choose from Marisco, Cebu Lechon, or Chicken Inasal Paella, blending Filipinos’ love for rice and local flavors with the classic Spanish dish.
Desserts round out the menu. Finish off with a rich chocolate tart topped with a giant dollop of sweetened, vanilla-flavored whipped cream (crème Chantilly), or go lighter with mango and black sesame on coconut panna cotta, drizzled with miso caramel and topped with a delicate honey tuile.
Through such an expressive menu, the meal comes through like a DJ set—layered, expressive, and set up in a manner meant to be shared.
Eat, drink, dance, repeat
The drinks are just as carefully composed. Court of Master Sommeliers, Cyril and Pierre Addison, shape a wine program of over 25 labels that’s thoughtful without being intimidating. Meanwhile, CEO JP Enriquez doesn’t just manage the business, but leads the tequila program. An expansive cocktail and non-alcoholic menu was also crafted by Marina Wilkis.
But GotSoul isn’t just for dinner and drinks. Guests can start their day savoring specialty coffee, especially with their newly launched brunch menu. Then, move through an all-day tapas menu, and as evening descends, fall deeply into a high-fidelity dining and intimate dancefloor experience.
With years in nightlife—from Time, Republiq, and Valkyrie to VIP services and F&B management in a top luxury hotel—co-founder and famed DJ Manolet “Mano” Dario’s wife Dee manages overall operations as general manager. She also orchestrates the transition from dinner to the dance floor.
“We do dinner service from 5 to 9 p.m., and once the DJ starts, even the mood, the light, the ambiance transition,” she explains. “By 11 p.m., we make the place dark, with red lights and the mirror wall.” The dinner crowd then gradually transforms into the drinking crowd, as she ensures the space flows properly, from programming and reservations to service and general energy.
Needle drop after needle drop
“With affordable prices, the young feel equally engaged and comfortable,” Mano shares. “We make sure the price points are accessible… It’s not ostentatious. Even the service is very personable. It’s casual, it’s fun.”
From the expertly orchestrated music setup to the inventive food and drinks, GotSoul MNL is full of little “needle drop” moments, or surprises that catch you off guard through their creative choices.
“We want to be a cultural space. A hub for music and community. A place where creative people leave more inspired than when they came in,” Marquez continues. “We want DJs to play vinyl here. Our sound system sounds even better on vinyl. We’re not dictating genres—funk, soul, jazz, Latin, deep house, disco—but it has to be done tastefully.”
GotSoul MNL is located at Forbestown Rd, Taguig, 1630 Metro Manila. Contact 0956 196 6020 for reservations
