Ask Singaporeans what their favourite cuisine is, and chances are, Filipino food is not on top of the list (ok, some might say Jollibee but that’s a debate for another day). While good home-style food can be found if you know where to look (hint: the top floors of Lucky Plaza), they are served in an ultra-casual environment where it could be intimidating to order the dishes if you are not familiar with them.
Opinions are set to change with the newly opened Hayop by The Moment Group, a company that boasts more than 60 restaurants and a dozen F&B concepts across the Philippines. Its portfolio includes the multi-awarded franchise of Din Tai Fung in the Philippines, and Manam, the Manila restaurant chain that serves hearty and comforting meals. Together with Russell Yu of Iki Concepts and Gwen Lim of Patisserie G, Hayop marks the first overseas venture for the beloved Manam brand.
Hayop (meaning “beast”) is the fine-casual offshoot of Manam that aims to create nostalgia for fellow Filipinos while advocating for the cuisine beyond its home country. Located along Amoy Street, the restaurant is warm, welcoming and surprisingly spacious.
The dining room and bar are peppered with custom-built furniture, specially designed powder room wallpaper, leather accessories by internationally recognized Filipino designer Rita Nazareno, and artisan-crafted plateware by Filipino ceramicist, Mia Casal. Artworks on the walls use archival images from the 19th century to celebrate the country’s history and culture. The lamps hung from the ceiling reference fishing nets used by Filipino fishermen, while wooden screens are reminiscent of the Filipino abodes of yesteryear.
Classics and reinventions
The menu is inspired by Manam, with a diverse spread of timeless Filipino fare as well as the restaurant’s own take on these dishes. The “Panimula” or introductory “pica” appetisers are great on their own, or enjoyed with the “Ulam” mains and “Gulay” vegetables with a variety of rice choices. It’s a crash course for those unfamiliar with the cuisine but friendly staff are on hand to explain about each dish.
A must-try is Manam’s House Crispy Sisig ($22++), made from pork jowl and cheek, spring onions, fried garlic, and red chili. Served on a sizzling hot plate for a crispy twist, it’s the same recipe that diners can find in the Philippines. Similarly, Manam’s Crispy Palabok ($26++) is an elevated take on the classic dish, with crispy glass noodles, charred baby cuttlefish, tiger prawns, chicharron, tinapa flakes (smoked fish), crispy garlic, and spring onion. Upon serving, shrimp and annatto sauce is poured over the noodles.
For mains, the hearty Manam’s Wagyu & Watermelon Sinigang ($56++) is a delight – not overly salty or rich. The dish uses co-founder Eliza Antonino’s family recipe that sees grass-fed New Zealand Wagyu beef short ribs, French beans, okra, kangkong, red radish, eggplant, and charred watermelon, all simmered in a tamarind and watermelon broth. Other worthy mentions on the menu include Adobong Dilaw ($36++) that uses purebred Duroc pork belly, and charcoal-grilled Whole Spatchcock Chicken Inasal ($76++).
The restaurant’s signature salad Ensaladang Hayop ($14++) combines winged beans, red radish and pickled watermelon rind tossed in a salted egg yolk vinaigrette and topped with salted egg white crumble. It might taste a little too “green” for some, but still worth ordering for its unique flavours. Accompany the dishes with three types of rice – Kanin (fragrant jasmine), Sinangag (sauteed in garlic confit oil and spring onions) and Bagoong Rice (sauteed in fermented shrimp paste and topped with green mango).
“Minatamis” desserts round off the feast. Highly recommended is Halo-Halo ($18++), a colourful and refreshing shaved ice dessert not unlike our chendol. Hayop’s version combines milk, leche flan (caramel custard), ube halaya (purple yam jam), candied beans and jelly. The crowning glory is a scoop of ube sorbetes (purple yam ice cream). The Buko Pie ($14++) is another memorable dessert, comprising a sweet and creamy coconut filling in a flaky crust topped with buttery crumble, whipped coconut cream, parmesan, and cheddar cheese.
Cocktails are interestingly created around the key flavour profiles of the Philippines – sweet, salty, sour, bitter, spicy and umami. Try the Alat (salty) made with tequila, orange peel, lime, salted watermelon, and sour plum; or the Tamis (sweet) cocktail, a concoction of sake, creme de cacao, chocolate cream, and toasted rice espuma.
Hayop is at 104 Amoy Street, Singapore 069924.
