I’ve tried Filipino food a few times in Singapore, from iconic dishes like Lechon to more woodfired-focused places like Kubo. However, I don’t think I’m familiar with Filipino cuisine, as compared to, let’s say, Korean cuisine. But, I will say, my experience here at hayop, was pleasant and I’m so ready to visit again.
By Renowned Filipino Restaurant, Manam
Amongst my Filipino friends, the hype for hayop is insane. It was opened by The Moment Group, home to Manam, one of the most renowned restaurants in the Philippines.
While Manam is more homely, cozy, and casual, hayop offers a more polished, modern yet inviting atmosphere. Lots of wooden elements are involved in creating a cozy atmosphere here, with lamps that descend from the ceiling that reference fishing nets used by Filipino fishermen.
You’ll get to see it during your meal, but I’m personally a huge fan of the plateware used here at hayop, which turns out to be crafted by a Filipino ceramicist known as Mia Casal.
A cute wallpaper adorns the walls of hayop, which you can see when heading to the washroom! Try to spot the Merlion amongst artworks that highlight the country’s culture and history.
A Taste of The Philippines
hayop’s menu is a mix of timeless Filipino fare, so you’ll find items like Adobo and Sisig here, but – with the restaurant’s take. It’s divided into appetizers, mains, vegetables, desserts, and rice – a staple in Filipino cuisine.
The Kinilaw ($28++) featured slices of Hamachi cured in spiced coconut vinegar which was a nice refreshing start to the meal. The chili garlic oil finish added a nice pinch of spiciness!
Looking like something I’d find with Peking duck, the Lumpia ($14++/2pcs) otherwise known as spring rolls, features mung bean crepes with brown butter roasted heirloom baby carrots, soy-braised young jackfruit, and pickles jicama. Compared to the usual crepes at Chinese restaurants, the one here is slightly more brittle and has a less chewy texture.
Manam’s House Crispy Sisig ($22+) is made using pork jowl and cheek, spring onions, fried garlic, and red chili. No joke, the aroma you get from this the moment it’s served on the table. It’s already calling out for some rice! Their version here is very crispy, almost too crispy for my liking. However, when paired with rice – it gets balanced out nicely.
One of my favourite dishes at hayop is their Crispy Palabok ($26++), which features deep-fried glass noodles, and an assortment of seafood before being poured with a shrimp-based sauce at the table. This reminded me slightly of our local dried prawn noodles, but the texture of the noodles, soaked in the gravy impressed me.
One must-get here at hayop is their Wagyu & Watermelon Sinigang ($56++). The soup combines beef short ribs, French beans, okra, kangkong, red radish, and eggplant. The unique thing here is the addition of charred watermelon, which adds a nice sweetness to the dish.
The Midnight Adobo ($52++) is also a must-try as Adobo is considered the national dish of the Philippines. From what I’ve heard, there’s no fixed recipe for the sauce. It features a mix of vinegar, soy sauce, and garlic, but the ratio between the 3 ingredients depends on your family.
hayop’s rendition is slightly vinegar-heavy, with the Wagyu bone-in beef short ribs braised in a blend of coconut vinegar, soy sauce, and red wine. The confit garlic cloves were a personal favourite, adding a nice punch of flavour. Of course, this paired amazingly with their Sinangag ($6++), rice sauteed in garlic confit oil and spring onions.
The meal is not complete without some desserts and the Buko Pie ($14++) is great for those who want something small. The pie features a sweet and creamy coconut filling in a buttery crust. It’s topped with whipped coconut cream, parmesan, and cheddar cheese.
If you have more stomach space, the Halo-Halo ($18++) is the one to go for. The shaved ice dessert has elements like leche flan, purple yam jam, candied beans, jelly, and a scoop of ube ice cream.
Filipino Restaurant in Singapore
Contemporary Filipino restaurants aren’t that common in Singapore, and hayop is undoubtedly a breath of fresh air in our vibrant dining scene. While some of the food might be on the heavier side for the average palate, it’s not a deterring factor for a second visit, at least for me.
hayop
104 Amoy Street, Singapore 069924
Tues-Sat, 5pm-10pm (Lunch service coming soon)
Nearest MRT: Telok Ayer (DTL)
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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