Hayop ni Manam, opening Jul 12, will serve “honest”, “recognisable” Filipino dishes like sisig and adobo, made using quality ingredients like New Zealand wagyu, French spring chicken and Japanese seafood.
Hayop ni Manam's Midnight Adobo features wagyu bone-in short rib, toyo, sukang tuba, Sarawak black pepper, red wine and garlic clove confit. Singapore will soon have its first fine-casual Filipino restaurant in the form of Hayop ni Manam, a spin-off of the popular Philippines eatery Manam.
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. While it would have been easy to serve tasting menus, Napa shared, it was important to keep the cuisine “recognisable”. “I think that Filipino fare is meant to be sharing and tapas-size, and I think that's the way to go – to keep it, I guess, honest. And well priced, hopefully.
And so, “I feel like maybe, there's a chance to take care of nostalgic, homesick Filipinos. That's really the primary reason we said we'd come,” she added. At the same time, she hopes to also offer them “a dining room where they can introduce their non-Filipino friends to the cuisine” – and, of course, a place for Singaporeans to deepen their understanding of Filipino food.
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