Hayop @ Amoy Street - Offshoot of Manila's Favourite Filipino Restaurant Manam

Hayop is the latest addition to Singapore’s dining scene, an offshoot of Manila’s beloved Manam, bringing a modern twist to classic Filipino cuisine. Situated in a lively part of town, Hayop is all about showcasing the vibrant flavours of the Philippines while offering diners a glimpse of the country’s famous hospitality.

Ensaladang Hayop 4/5

We kicked off the meal with the Ensaladang Hayop ($14), a refreshing and vibrant salad that sets the tone for the meal. Winged beans and green mango are the stars of the dish, tossed in a salted egg yolk vinaigrette and garnished with red radish, house-pickled watermelon rind, and salted egg white crumble. The crunch from the winged beans, the tangy bite of the green mango, and the savoury vinaigrette all come together beautifully. It’s light but packed with flavour, a great way to awaken the palate.

Lumpia 3.8/5

Next up, we tried the Lumpia ($14/2pc), which, at first glance, reminded me more of a taco than what is known in the Philippines as spring rolls because it has Chinese origins introduced by Hokkien immigrants who made their way to the Philippines during the pre-colonial period. This fresh version of Lumpia is made with roasted heirloom baby carrots, soy-braised jackfruit, pickled jicama, minced garlic, and crushed peanuts, all wrapped in house-made mung bean crepes. The jackfruit's earthiness and the vegetables' crunch give it a unique texture and flavour.

Manam's Crispy Palabok 4/5

We then moved on to the Crispy Palabok ($26). This dish takes the traditional Filipino noodle dish Palabok and adds a creative twist. Here, crispy glass noodles replace the usual soft rice noodles, topped with charred baby cuttlefish, tiger prawns, chicharron, tinapa flakes (smoked fish), crispy garlic, and spring onion. As the shrimp and annatto sauce are poured over the crispy noodles, they soften and soak up the rich, savoury flavours. It turns into a slurping goodness, with the sauce harmonising everything together.

Manam's House Crispy Sisig 4.5/5

One of my favourites of the evening was Manam's House Crispy Sisig ($22). Sisig is a quintessential Filipino dish, and Hayop's version doesn't disappoint. This crispy and sizzling version is made from pork jowl and cheek and is packed with flavour, elevated by fried garlic, red chilli, and spring onions. The contrast of textures from the crispy pork and the softness of the other components made every bite a joy. This is one dish I'll be returning for.

Kamatis 4.2/5

The Kamatis ($6) was a light and zesty salad made from fresh heirloom tomatoes tossed in calamansi vinaigrette with crispy silverfish. It was a simple dish showcasing the tomatoes' natural sweetness with a hint of tang from the vinaigrette. The crispy silverfish adds a bit of saltiness and crunch to round out the flavours.

Adobong Dilaw 4/5

Next, we had the Adobong Dilaw ($36), a unique take on adobo, which is often regarded as the national dish of the Philippines. This version features tender Duroc pork belly braised in turmeric and coconut vinegar sauce, accompanied by roasted bone marrow and garlic confit puffs. The turmeric added a warm, earthy note to the rich adobo sauce, while the roasted bone marrow provided an indulgent, creamy texture. This dish was a flavourful and creative interpretation of a Filipino classic.

Manam's Wagyu & Watermelon Sinigang 4.2/5

One of the most intriguing dishes of the night was Manam's Wagyu & Watermelon Sinigang ($56). This tangy tamarind-based soup typically uses pork, but Hayop's version substitutes it with grass-fed NZ Wagyu short rib, adding a luxurious twist. The charred watermelon was an unexpected but delightful addition, lending a subtle sweetness that complemented the broth's tartness. It's a unique spin on sinigang that brings depth and complexity to this comforting dish.

Buko Pie 4/5

For dessert, we had the Buko Pie ($14), a Filipino twist on the American apple pie. Instead of apples, the pie is filled with sweet, creamy coconut (buko) and topped with buttery crumble, whipped coconut cream, parmesan, and cheddar cheese. The combination of sweet and savoury flavours worked surprisingly well, with the cheese adding an interesting contrast to the rich coconut filling. It was a satisfying way to end the meal.

Halo-halo 4.2/5

Finally, we had the iconic Filipino dessert, Halo-halo ($18), which translates to "mix-mix." Hayop's version of this shaved ice treat combines milk, leche flan, ube halaya (purple yam jam), candied beans, and jelly, all topped with a scoop of ube sorbetes (purple yam ice cream). The flavours and textures were a delightful mix, though it reminded me slightly of Singapore's ice kachang. It's a vibrant and refreshing dessert, perfect for a warm day.

Hayop successfully brings a taste of modern Filipino cuisine to Singapore, blending tradition with creativity. While some dishes are more experimental, they remain rooted in the rich heritage of Filipino flavours. The Crispy Sisig and Wagyu & Watermelon Sinigang were the highlights for me, showcasing the boldness and inventiveness of the menu. Whether you're familiar with Filipino food or a newcomer, Hayop is definitely worth a visit.

Note: This is an invited tasting.


Hayop
104 Amoy Street
Singapore 069924
Tel: +65 8028 9012
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Tue-Sat: 5pm - 10pm
(Closed on Sun, Mon)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Konyo @ Cuppage Terrace - Exploring Authentic Filipino Flavours in the Heart of Orchard Road

In my quest to uncover the vibrant world of Filipino cuisine, I found myself at Konyo, nestled amidst the bustling Orchard Road at Cuppage Terrace. With a craving for something new and exciting, I gathered my foodie friends to explore this modest haven that promised a specially curated selection of Filipino delights.

Cheese Sticks 3/5

To kick off our culinary adventure, we dived into the appetising world of Cheese Sticks ($8). These golden-brown wonders were a true delight – crispy, wanton-like skin enveloping oozing cheese within. The symphony of textures was made even more melodious with the accompaniment of mentaiko sauce, creating a satisfying balance of flavours.

Sisig Manileno 3.5/5

Our journey through Filipino cuisine continued with the Sisig Manileno ($18), a renowned street food sensation. Served sizzling hot, this dish was an orchestra of bold flavours and intriguing textures. Chopped pig parts and chicken liver danced with a spicy sour dressing, creating an unforgettable symphony for the taste buds. The only note slightly off-key was its saltiness, a minor hiccup in an otherwise harmonious composition.

Tilapia with Ensalada Espesyal 4/5

For those craving a wholesome sharing experience, the Tilapia with Ensalada Espesyal ($32) was an excellent choice. The whole fried tilapia took centre stage, accompanied by a medley of boiled okra, sweet potato leaves, fried eggplant, and a refreshing onion and tomato salad. This dish was a balanced diet on a platter, with an array of greens and flavours. The homemade bagoong isda – a type of fish paste – added a unique Filipino touch to the ensemble.

Liempo Inasal 4.2/5

The Liempo Inasal ($16) showcased Filipino grilling expertise. The pork belly is marinated with calamansi juice, ginger, garlic, lemongrass, and coconut vinegar. It is grilled to tender, succulent, and kissed by the smokiness of the grill. Each bite was a delightful journey through layers of flavours, leaving a memorable imprint on the palate.

Chicken Inasal 4.5/5

However, the true star of the show was the Chicken Inasal ($18 Half/ $32 Whole). The chicken showcased the pinnacle of Filipino grilling prowess and was marinated using the same blend of calamansi juice, ginger, garlic, lemongrass, and coconut vinegar. The flavours seemed to have seeped deeper into the chicken meat, creating an irresistible symphony that captured the essence of Filipino cuisine. This dish emerged as a clear favourite among our party, a testament to its impeccable execution and rich flavours.

In conclusion, Konyo at Cuppage Terrace serves as a gateway to the diverse world of Filipino cuisine. While some minor notes might have missed their mark, the overall harmony of flavours and textures made this culinary exploration memorable. With its specially curated selection of Filipino dishes, Konyo offers a glimpse into the heart and soul of the Philippines right in the heart of Orchard Road.


Konyo
Cuppage Terrace
29 Cuppage Road
Singapore 229456
Tel: +65 9770 9489
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 3pm - 1030pm
Sat-Sun: 12pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Cross the road. Turn right and walk down Orchard Road. Turn left onto Cuppage Road and walk to destination. Journey time about 5 minutes. [Map]

Kubo Woodfired Kitchen @ The Pier at Robertson - Contemporary Restaurant Offering Woodfired Filipino cuisine

Drawing inspiration from Filipino cuisine, Kubo Woodfired Kitchen at The Pier at Robertson is a contemporary restaurant that redefines familiar and little-known dishes from the northern to the southern regions of the Philippines. Named after the thatched huts commonly seen in the Philippine countryside, diners get to witness and enjoy the full view of Kubo's custom-designed and built open kitchen with a wood-burning oven, cookstove, grill and smoker. Helmed by Chef Kurt Sombero, Chef Kurt welds his Filipino heritage and culinary techniques to create a menu that aims to make Filipino cuisine more accessible.

Cassava Chips with Miso Dip 3.5/5

Honeycomb Tripe 3.8/5

Inasal Mid-Wing 4/5

We started with some Snacks - Cassava Chips with Miso Dip, Honeycomb Tripe and Inasal Mid-Wing ($12). The first two are all about the crunch and creamy dips. Served with savoury hummus, the honeycomb tripe subverts our expectations of a typical tripe dish. Its crunch factor is unbeatable. My favourite is the Inasal Mid-Wing. Tender meat laced with a layer of smokiness from the wood fire, such simplicity embodies the beauty of woodfire cooking.

Grilled Prawns 3.8/5

Next up were dishes from Appertiser, among which Grilled Prawns ($24) have received much-raved reviews since the restaurant opened last year. Served with a punchy coconut sambal, bird's eye chilli and kaffir lime, the prawn boasted a mouthwatering meaty and creamy texture.

Pork Longganissa 3.8/5

Pork Longganissa is new to the menu, a refined version of an all-day Filipino breakfast classic with flavours reminiscent of chorizo. In Kubo, Pork Longganissa is made as a hamonado (pineapple sauce) naked-pork patty marinated in soy before topping with ikura and cured egg and served with toasted bread underneath. Unfortunately, while I appreciate the thoughts that went behind this dish, its saltiness is a bit overwhelming.

Sisig 4.2/5

Sisig ($25) was a memorable dish. Originally served with rice, it is served taco style with flat bread here. There is so much to love about the rustic taste of the soft and fluffy flat bread done over the woodfire. The sizzling minced pork mixture naturally had bits of crunch from some charred bits, making it even more morbid.

Smoked Beef Tongue 4/5

Smoked Beef Tongue may look intimidating, but it tastes similar to beef brisket. It is also one of the highly recommended dishes at Kubo. Its tenderness with nicely seared exterior makes it a rare treat.

House Aged Duck 4.5/5

Turmeric Banana Leaf Rice 4/5

For mains, we had the restaurant's Signature House Aged Duck ($42) served fried and grilled, together with a new side Turmeric Banana Leaf Rice. The fried duck leg is very similar to a Duck confit, beautifully brown with fork-tender meat. The grilled portion had a much firmer texture and showcased an impressive layer of crispy golden-brown skin laced with a yummy layer of fats underneath. The accompanying sauce could do with some zest or acidity to cut the richness of this dish. The fluffy rice was homely and comforting and complemented the meat well.

Halo Halo 4/5

Leche Flan Bon Bon 3/5

For desserts, we had Halo Halo, which features the Philippines' very own Ube Sorbets (ice cream), alongside creamy coconut and torched meringue. While I enjoyed the textural play lent by the various toppings, its sweetness was too much for me. Leche Flan Bon Bon had an interesting smoked blueberry, but the flan seemed lost amongst the ingredients.

There are a couple of non-alcoholic drinks to try, such as Samalamig (coolers) like the Mango Float ($10) done in the Kubo way with roasted biscuits, mangos, smoked coconut cream and topped with a torched meringue and mango creme. Otherwise, Smoked Black Tea with Pandan Foam is an interesting option that taste akin to our local grass jelly drink.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


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Kubo
The Pier at Robertson
80 Mohamed Sultan Road
#01-12
Singapore 239013
Tel: +65 96458436
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Fri: 3pm - 10pm
Sat-Sun: 12pm - 3pm, 530pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]