Villanueva is one of the many Filipino bartenders who have made their mark in Hong Kong. Known for his triumph as the first Hong Kong Chivas Master Competition Champion in 2014, he has worked in various hospitality establishments, including The Kerry Hotel, W Hong Kong, and the Shangri-La Group, where he was part of the talented team behind Lobster Bar (no. 33 Asia’s 50 Best Bars 2019). “I’ve been in the hospitality industry for about 23 years now,” Joe shares. “I didn’t start my career as a bartender. I began in the kitchen and floor operations. It wasn’t until my early twenties that I started bartending, and that’s when I truly fell in love with the creative possibilities it offers. My journey in bartending has allowed me to meet and connect with passionate industry professionals from around the world, and I’ve been inspired by diverse cultures along the way,” he adds.

He opened The Wise King with fellow master bartender Sandeep Kumar and later established another independent bar, The Social Den, with fellow bartender Bryson Rivera (formerly of JW Marriott’s Bar Q88). He returned to hotel hospitality when he joined the opening team of Mondrian Hong Kong as the Head of Bars in 2023. Currently, he is the head of bars and beverage at Dorsett Hotels’ new Jin Bo Law in Kai Tak.
According to Joe, the past year has been incredibly productive, and the holiday season has been the busiest time. Regardless of the heavy workload, the Christmas season always reminds Joe of the warmth of togetherness and the spirit of giving. “My entire family has mostly been in Hong Kong rather than the Philippines, but nothing beats a family gathering over delicious home-cooked Filipino festive dishes,” Joe shares. “When I was a kid, my mother would treat me to a banana split for dessert during Christmas, and I’ve fallen in love with that dessert ever since. For this cocktail series, I’ve created a spiked banana split and added one of my favorite ingredients, Ube. I’ve used elements that evoke my childhood memories, which bring me joy, and I hope they do the same for others, too,” he adds.
Christmas Cocktail Recipe: Ube Banana Split
Watch the video below to learn the recipe:
Ingredients:
45ml Zacapa No. 23 Rum
120ml Banana Split Hot Chocolate
Top with Ube Thick Foam
Garnished with marshmallows and chocolate syrup
How to Make the Ube Foam:
Combine equal parts of condensed ube and whipped cream in a whipping siphon.
How to Make the Banana Split Hot Choco: (Serves 2)
1 Large Ripe Banana (approximately 170ml)
1 Cup Milk
2tbsp Bittersweet Chocolate Chips
Pinch of salt
1) In a blender, mash the banana until smooth. Remember, the riper the banana, the more flavorful the drink. Add the chocolate chips to the blender and set aside.
2) Heat the milk in a small pan and pour the warm milk over the chocolate and banana. Let it sit until the chocolate is completely melted.
3) Once the milk is cool enough to blend, mix everything until thoroughly combined. Warm the banana chocolate milk and serve hot!
Directions:
In a warm mug, add 45ml of aged rum and then pour in the pre-heated banana split hot chocolate. Gently stir to combine. Top with Ube Foam and garnish with marshmallows and chocolate syrup.
Tasting notes:
It’s a chocolaty treat with a fresh ube taste—sweet and warming—making it perfect to share during the holidays. “I hope this brings others the same sense of nostalgia and joy that it brings me while sipping this festive drink,” Joe says.
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