Get ready for a taste of the Philippines! Hayop ni Manam, the much-anticipated brainchild of the group behind the beloved Manila eatery Manam, is finally opening its doors in Singapore. This exciting new restaurant promises to be a game-changer for Filipino food in the Lion City, offering a unique blend of classic and contemporary Filipino dishes: I am SO EXCITED…
Hayop ni Manam positions itself as Singapore’s first fine-casual Filipino restaurant. This means you can expect a relaxed and welcoming atmosphere, perfect for a casual get-together with friends or a fun family outing. But don’t let the casual vibes fool you – Hayop ni Manam is serious about its food.
You can bet your bottom dollar that the Islidearecipe.net crew will be winging its way to Hayop ni Manam soonest to get our gobs around some of their amazing-looking Filipino dishes. We commit to updating this intro blog with a full Hayop ni Manam Review as soon as we can.
Hayop Review: Table of Contents
Manam’s Wagyu & Watermelon Sinigang: Grass-fed NZ Wagyu bone-in short rib, charred watermelon, French and winged beans, fresh taro root and baby radish in sour tamarind and watermelon broth. (Photo: Hayop ni Manam)
Hayop Review
Yes folks, we finally managed to secure a table at Hayop ni Manam—time to savour the menu, the food, the ambiance, the cocktails and the crew. Let’s just say they absolutely frickin’ ACED it. This is now the best Filipino food in Singapore and surely the best Filipino restaurant in Singapore. It is such a quality restaurant. I loved the decor, toonz, the crew, cocktails, and, of course, the stunning food. 5*.
It’s uber-chic, not too flashy, super-comfy and so very welcoming. Nice job Hayop!!!
KAMUSTA / A preface from the Hayop owners...
“Nothing feels more Filipino than being welcomed home and being invited to eat at the table. Our restaurant in Manila, Manam, was born from the tradition of gathering family and friends around a festive meal. Here at Hayop, we recreate our own memories of this through serving timeless Filipino fare-Filipino as it is-alongside our own take on these dishes.”
Kain an! Eliza, Jon & Abba
Hayop Menu : What we ate tonight...
Chef #BeProud. Sarap Sarap, and some. The food was seriously top drawer. Best Filipino food in Singapore my friend! Hope to see you soon!!! Behind the chef is the charcoal BBQ where the charring magic happens… wait till you see the Inasal Chicken: WOOF!!! Sorry CLUCK!!!
Kinilaw P: Hamachi, sukang pinakurat, green finger and bird’s eye chilis, patis, sea salt @ $28
How stunning is that plating? A beautiful dish that the girls enjoyed immensely.
Manam’s House Crispy Sisig: Pork jowl and cheek, chopped and sizzling.
A Manila favorite. @ $22.
Oh man oh man this was good. Super-crispy which I loved. Massively flavourful, and perfect bedfellows to the insanely good garlic rice. This is a must-have, folks, and believe me they run out of this, it is that good. They had FIVE-only left on Saturday as they are making a massive dent in the pork suppliers’ inventory due to the popularity of this dish. OINK!!!
Chicharon Bulaklak: Deep-fried pork ruffle fat, with sour floss @ $16
Stop the jeepney… This is the best I have ever had anywhere on the planet. It is fried to a perfect crunch with no oily residue, and then that sourness from the floss is just ingenious. Dip that in a little of the spicy vinegar and a heavenly food moment happens. We nearly ordered two of these… but with the whole chicken coming next… Incredible starter!!!
Hayop Whole Spatchcock Chicken Inasal
One of our BFF servers today, is clearly super proud working at Hayop, but also of the food he is serving. I really do mean that. Here he is for food photo time of that Chicken Inasal: #Foodp0rn and some!!!
Whole Spatchcock Chicken Inasal: Charcoal-grilled, and corn-fed heritage French spring chicken
Annatto, Calamansi, and ginger & lemongrass oil. @ $76 it is not cheap, but this easily fed four and we had to pack some too…
Without any shadow of doubt, this is the very best chicken dish I have ever consumed in my life. We all concurred with that, even Wifey who isn’t a chicken lover. This dish is incredible and I will return time and time again just for this: it really is that good.
Charred to perfection, juicy and tender, flavourful to the max with that space mix, but then dip it in the Annatto, Calamansi, and ginger & lemongrass oil: I nearly tipped the table over with my foodie boner. The most wonderful dish I have eaten in a while. MUST-HAVE!!!
Inasal na Panga: Charcoal-grilled maguro jaw. Annatto, calamansi, ginger & lemongrass oil, and house-made watermelon atsara @ $34
The girls went all goo goo ga ga over this. They were pulling hunks of charred, super-tender and juicy meat off this stunner. Come on. Look at it. You just know that is going to be knockout, and it was. The tart of the pickled watermelon was a genius accompaniment because that fish is fatty (in a really good way…).
I have to say she is a beauty. Reminds me of a BBQ I recently did back in Bohol (the one below is mine).
Adobong Dilaw: Purebred Duroc pork belly. Turmeric, sukang tuba, ginger, calamansi, and roasted bone marrow @ $36
Come on, you know me… Any dish that has bone marrow is of course ordered by yours truly. Yeah, this was super good. I love the use of Turmeric instead of soy, as it gave a richness and beautiful hue to the gravy, unlike any adobo I have had before. The marrow: to die for…
Patis Caramel Tart: Dark chocolate ganache @ $14
Loved it. Yes, Patis is a fermented fish sauce. Yes, it is in a dessert. It kicks up the caramel to another level. Yeah baby, me like this one. So savoury.
Buko Pie: Coconut and parmesan crumble with whipped coconut cream @ $14
Another: hey? Yeap, parmesan, as in cheese, is grated over a coconut pie. Are they mad? Totally not. Perfect bedfellows funnily enough. Get this little super-savoury crumble in your like one of these days. Delish!!!
Hayop Cocktails: What did we have... all at $22++
Asim | Sour
Sloe Gin, Guyabano, Fresh Lime, Mint
Tamis | Sweet
Sake, Creme de Cacao, Chocolate Cream, Toasted Rice Espuma
Anghang | Spicy
Vodka, Heirloom Tomatoes, Oregano, Fresh Lemon, Chilli Padi
Hayop Review Conclusions
As I polished off the last bite at Hayop ni Manam, I couldn’t help but think, “Ay naku, what a feast!” This place on Amoy Street has definitely brought the spirit of Manila straight into the heart of Singapore, and if my taste buds could speak, they’d be shouting “sarap na sarap!” The sisig was so crispy, it was like the crackling had its own beat, and the inasal chicken? Let’s just say it was more astig than I’ll ever be.
If you’re looking to add a bit of bayanihan to your dining experience, this is the spot. The food will have you coming back faster than a jeepney in a traffic-free street, which, let’s face it, is a miracle in itself! So, whether you’re here to reminisce about home or just to discover why Filipinos are so magaling at making every meal a fiesta, Hayop ni Manam is the place to be.
Just be ready to roll yourself out of there—because saying no to that last bite is practically impossible! This is what we found out last night as we left, all in a state of food coma, but a very happy coma to be in. Get yourself here, and: ENJOY!!!
Hayop Reservations
Make a reservation for Hayop. Address: 104 Amoy Street, Singapore 069924; phone number: +65 8028 9012; opening hours: Tuesday – Saturday, 5pm to 9.30pm
Hayop Dress Code
We went smart casual. It seemed fitting, and we were right. It was a very relaxed atmosphere, and super-interactive with the crew: from Chef to the servers. #BeProud Hayop, you have an incredible crew onboard.
Is Hayop Halal? No.
Not with their list of amazing cocktails: all aligned to a specific taste moment: sweet, bitter, umami and so on…
What's that taste? a Filipino flavour trip. This is in the Hayop Menu
Toyo
Toyo is Philippine soy sauce made from soybeans, naturally fermented for months at a time, before consumption. It is both a fundamental ingredient and condiment in Filipino cuisine, one that is saltier and slightly tangier than the soy sauces from neighboring countries.
Patis
Made from fermented fish, patis is a versatile umami-driven condiment and seasoning essential to Filipino cooking, which delivers earthy and caramel flavour notes. Patis can be made, and then aged, anywhere from one week to two years, enhancing taste with its distinct briny saltiness. They use this on one of their desserts… oh yes!!!
Suka
Vinegar is used locally as a means to both flavour and preserve. Various forms of suka exist across the country. The condiment is responsible for lending brightness, acidity, and sourness to dishes.
1/ Sukang Tuba: From fermented coconut sap or water. Tuba is also an alcoholic drink in the Philippines: I have had this. I thought I was paralysed from the waist down. 2/ Sukang Pinakurat: Sukang Tuba infused with garlic and bird’s eye chilli. 3/ Sukang Puti: From fermented sugarcane sap. 4/ Sukang Sasa: From fermented nipa palm sap.
Bagoong
Known for its intense flavour profile, bagoong is an umami-rich paste made from fermented shrimp or fish, used as both an ingredient and a condiment. Regional variations are available, with its funky salty flavours ranging from spicy to sweet.
Atsara
The pickling of various local vegetables through the use of seasoned vinegars. Traditionally served as a condiment to grilled or fried Filipino dishes.
Hayop Ni Manam parking
We took a taxi. It’s on Amoy Street so there is on-street parking, but also lots of car parks around if you have a designated driver. With their cocktails though, I’d suggest you bin any designated driver and take a cab… Easy peasy.
The menu features a delightful selection of Filipino favourites, including the ever-popular sisig (sizzling pork face – my all-time favourite)) and adobo (savoury stews). But Hayop ni Manam goes beyond tradition, showcasing innovative takes on Filipino classic cuisine using high-quality ingredients like Wagyu Beef: bring it on!!!
This exciting fusion promises to excite both Filipino food enthusiasts and adventurous Singaporean palates, including yours truly and my BFF Spence. Let’s be having you Sisig and Wagyu Sinigang… along with copious amounts of ice-cold San Miguel (AKA Philipines Water).
The legends behind Hayop ni Maman Restaurant: Jon Syjuco, Abba Napa (great name), and Eliza Antonino. Photo courtesy of their WebSite.
Whether you’re a seasoned Filipino food lover or a curious newcomer, Hayop ni Manam promises a cracking Filipino experience for us foodies, and I, for one, can’t wait to indulge. It’s a place to savour delicious food, experience warm Filipino hospitality, and perhaps even discover a newfound appreciation for this vibrant cuisine.
So mark your calendars and prepare for a trip to the Philippines – right here in Singapore! Bring it on!!!
Exterior of Hayop ni Manam Restaurant on Amoy Street: Photo Courtesy of Facebook
At this moment in time, their Social Media is very low-key. I have resorted to sending a WhatsApp to their advertised handphone, which did indeed send me back a ‘form’ to add in deets like name, email, handphone, number of pax and so on.
- Hayop ni Manam WhatsApp: +65 8028 9012
- Hayop ni Manam eMail: amoy.street@hayopnimanam.com
- Hayop ni Manam Website: https://hayopnimanam.com/coming-soon/
