Since Poison is on soft opening (upon writing), we're
assuming that the full menu isn't out yet. What
should we watch out for?
You’ll want to try our tasty egg sandwiches (the sriracha
and egg combo is one to watch!), cold-brew concentrate,
and some exciting new doughnut flavors are in the works!
Why did you decide to start a doughnut shop?
Dan Matutina: The simple fact that we love
doughnuts and coffee! Team Hydra then made a
decision to turn our office lobby into a coffee shop.
Poison is a collaboration between Hydra Design Group,
the Tasteless Food Group (Le Petit Soufflé, Scout’s
Honor, Wrong Ramen) and La Marzocco.
With all the other giant doughnut shops out there,
was it scary to start your own? And what would you
say sets you apart from the big chains?
Starting things will always involve moments of uncertainty
and apprehension, but things won’t get done if one gave in
to the fear. Hydra was a leap into the unknown, Poison is no
different. Poison is an experiment we’re willing to take a chance
on. As for the competition, we’re here to offer an experience
patrons won’t get anywhere else. We’ve said goodbye to café
clichés and opted for a dark, neon-lit space that feels more
steampunk than French bistro. We also made the main product
unique, our dough is different. It’s sourdough-brioche, and as
far as I know, we’re the first doughnut shop in the Philippines
to use it. Trust me, it makes all the difference. It makes the
doughnut more filling with interesting textures. We also tout
unique flavors that you won’t find in your run-of-the-mill
doughnut places, all hand-made and with natural ingredients.
Tell us about the name. Why ‘Poison’?
It’s a visual pun. If you look back to Greek
mythology, Hydra (that serpent-headed slain by
Hercules) had poison in its mouth. Also, the food
we serve aren’t exactly good or healthy for the body
(laughs). That said, you can be sure that we serve only
doughnuts and coffee of the highest quality.
How do you decide on the flavors of the donuts?
Who makes up your taste test team?
The flavors are conceptualized by pastry chefs
Miko Aspiras and Kristine Lotilla of the Tasteless Food
Group. The taste tests were done within Hydra. It can
get crazy sometimes because people’s taste profiles are so
different. It’s maddening to get a consensus from such a
diverse group but it was also lots of fun!
Entrance to Poison Coffee and Doughnuts (Photo from @poisondoughnuts)
Right: Interiors straight from a dystopian sci-fi movie complete with purple
neon lighting and industrial furniture pieces await at Poison Coffee and
Doughnuts. (Photographed by Patricia Herbolario)
Poison Coffee& Doughnuts, The Alley at Karrivin Plaza
2316 Chino Roces Ext., Makati Instagram: @poisondoughnuts
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