Tucked along Amoy Street, Hayop is where Filipino flavors are given both respect and attitude. Opened in mid-2024, this overseas outpost of the popular Filipino chain Manam has solidified itself as probably the best Filipino restaurant in Singapore. A couple of months before my visit, they were listed in the Michelin guide.
For those familiar with Manam in the Philippines, do take note – this is not nostalgia cooking, nor is it Filipino food diluted for comfort. It’s bold, confident and unapologetically rich, yet executed with a level of refinement that feels deliberate rather than showy. It’s deliberate in the sense that one could make out an attempt by the team to cater to the local palate, with twists that one does not find in Manam or in traditional interpretations of the dish in the Philippines. As such, the food here brings something new to both the Singapore dining public and to Filipinos residing here.
I have been to Manam a couple of times since they opened, as I’ve longed to find a decent Filipino restaurant Singapore for years but to no avail. Other than the fast-food joints I find in Lucky Plaza, I can’t seem to find those serving restaurant-standard food like those in the Philippines. Finally, there’s one.
As it’s been more than a year since they opened, the restaurant has introduced some new dishes to complement their bestsellers. I got to try some of the new dishes during my recent visit.
The Sisig Tokwa (S$18) was a strong opener, a thoughtful plant-forward take on a traditionally meat-heavy dish. Crispy tofu provided structure and texture, while the seasoning stayed true to sisig’s essential elements—acidity, saltiness, and umami. It lacked the fattiness and indulgence of classic pork sisig, but that felt intentional rather than lacking, making it an enjoyable alternative rather than a direct substitute.
The Clam Adobo (S$22) delivered that familiar adobo tang with a cleaner, more briny profile thanks to the clams. It leaned savory rather than heavy and the natural sweetness of the shellfish helped soften the acidity. While unmistakably adobo, it felt lighter and more refined than the pork or chicken versions most people are used to, making it a good introduction to Hayop’s style of reinterpretation.
The Kinilaw (S$28) was bright, fresh and restrained, doing exactly what a good kinilaw should—refresh the palate without overwhelming it. The acidity was well judged, cleansing rather than sharp, and the kuruma ebi (prawns) tasted clean and well handled.
The Cebu Style Lechon Belly (S$118) delivered on texture, with impressively crisp skin and juicy meat, but the seasoning was noticeably heavy. I appreciated the lemongrass stuffing used but it leaned on the saltier side. The unexpected spicy kick was also a surprise for those accustomed to the more straightforward, savory profile of traditional Cebu lechon. But I suppose it is meant to satisfy local palates. While the flavors were bold and confident, they did shift the dish away from the lechon many Filipinos would instinctively expect.
The Rellenong Pusit (S$26) was hearty and comforting, with the squid cooked just enough to stay tender without tipping into chewiness. The stuffing was well-seasoned, absorbing the natural sweetness of the squid while adding body and depth to the dish. While rooted firmly in tradition, this version felt more robust than delicate, leaning into richness rather than finesse—satisfying, though best enjoyed when balanced with lighter dishes on the table.
The Charcoal-roasted Ulang with Crab Fat (S$32) was one of the most indulgent dishes of the meal. The ulang was smoky and well cooked, but it was the crab fat that truly dominated—rich, luxurious, and unapologetically decadent. The flavor was bold and memorable, my favorite among their newer dishes.
The Crab Bicol Express (S$32) struck a careful balance between creaminess, spice, and sweetness. Two types of crabs are used here – soft shell crab and blue swimmer crab. The heat was present but controlled, allowing the natural sweetness of the crab to come through rather than be masked. It retained the spirit of Bicol Express while feeling more polished and composed than the rustic pork version that many Filipinos grew up with.
The Pork and Pineapple Sinigang was a customized version of their Manam’s Wagyu and Watermelon Sinigang since some people in my group did not eat beef. While Hayop’s version already offered a clever twist on a classic, I actually preferred this customized one they prepared that evening as the pineapples added brightness to the soup. The sourness remained the star, but the fruit introduced a gentler, rounder acidity that made the dish feel lighter and less sharp than traditional tamarind-heavy versions. It was comforting, familiar yet clearly intentional in its deviation.
In terms of taste, the Buko Pie (S$15) stayed close to tradition, although visually it looked like a western-style tart/crumble. The filling was creamy and satisfying, while the sweetness was kept in check. It felt more polished than nostalgic, but still retained the essence of what makes buko pie a Filipino favorite.
The Patis Caramel Tart (S$15) was quietly complex, using fish sauce not as a novelty but as a genuine seasoning element. The saltiness cut through the sweetness effectively, adding depth without becoming distracting. It’s the kind of dessert that reveals more with each bite, especially for diners open to savory-sweet combinations.
The Halo-Halo (S$18) was thoughtfully assembled and restrained in sweetness, with all the trappings of the Filipino dessert. It tasted the same as the ones available in the Philippines and by that measure, this is probably the best halo-halo one can get in Singapore. However, I thought the price tag was rather high for a halo-halo.
Hayop continues to be my go-to place for Filipino food in Singapore. The offering here provides a balance that speaks to both the Filipinos residing here as well as to local diners. It presents Filipino food in its more refined version, while highlighting the complexity in its flavors.
Hayop
104 Amoy St
Singapore 069924
+65 8028 9012
