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]