Rooftop cocktail lounge in Chicago offers a taste of the Philippines

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Step into an urban oasis and savor the delectable flavors of Filipino and Southeast Asian cuisine at this newly opened cocktail lounge in Chicago.

Last June 20, 2024, the Windy City’s skyline became even more vibrant with the opening of Pandan, a chic rooftop spot at the luxury Gold Coast hotel, Viceroy Chicago. 

Executive Chef Verlord Laguatan is at the helm of this new space with flavorful eats, serving up a slice of the Philippines and offering rooftop views as spectacular as the food.

Pandan’s Filipino cuisine 

A mouth-watering journey through Southeast Asia awaits guests at Pandan, formerly known as Deveraux. From lobster dumplings dipped in coconut curry, crispy pork belly buns and spicy tuna on crispy rice, every bite is an exquisite experience.

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And of course, Filipino favorites pork lumpia and bistek tataki are part of the delectable menu. 

Chef Laguatan aligns with other chefs who embrace and represent their culture through food. “We are now bringing the spice, we are bringing the funk and people are accepting of that,” Laguatan shares with Eater Chicago.

As for their drinks, they’re as dynamic as their dishes. Imagine sipping a cocktail or mocktail while gazing at the stunning views of Lake Michigan and the Chicago skyline.

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The star drink? A signature cocktail made with pandan, lime, lemon and Don Julio Blanco. Feeling nostalgic? The “Not your average float” mixes cola and root beer zest with Ron Zacapa, sarsaparilla, amaro, tiki bitters and pandan foam.

For those who prefer non-alcoholic drinks, there are mocktails like the Pandan Lite, offering a refreshing zero-proof margarita with vanilla, prickly pear and grass notes.

Pandan nails the cozy and chic vibe and candle-lit ambience aside from the sumptuous Filipino cuisine in Chicago. And if you’re a hotel guest, there’s a reserved spot for you at the pool.

Chef Laguatan, who moved from the Philippines to the US 16 years ago, is committed to using fresh, locally sourced ingredients. 

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Aside from sourcing produce from Mich Klug and Nichols farms, there’s also a rooftop garden and beehives producing the freshest ingredients for the kitchen.

What makes Filipino and Southeast Asian cuisine special? It’s the “funk and spice,” says Laguatan.

“Every island [of the Philippines] definitely has their own way of cooking and you’ll find throughout Southeast Asia some people eat spicy, some people don’t,” he says.