Ube and Beyond: The Moment Group to Showcase Filipino Cuisine with Manam Spin-Off 'Hayop' in Singapore

Hayop ni Manam, a spin-off of the well-known Manam restaurant in the Philippines, will open as Singapore's first fine-casual Filipino restaurant shortly.

Hayop ni Manam, which opens on July 12 on Amoy Street, will serve traditional Filipino fare including sisig, kare-kare, lechon, lumpia, and adobo in addition to drinks with flavors influenced by the country.

Anticipate the same ingredients found at a restaurant deserving of a Michelin star, such as grass-fed New Zealand wagyu, Spanish Duroc pork, and French chicken from the Toh Thye San farm. Condiments and sauces are also homemade.

There are around 60 Manam restaurants in the Philippines, and eight of them have daily lines for lunch and supper. Manam is a well-known brand of Filipino restaurants. The group, originally known as The Moment Group, was founded in 2012 and has now grown to Singapore, where a pop-up event was staged in 2019. The term "malinamnam," which means "heartily tasty," and the Filipino slang word "beast" are the sources of the name "Hayop ni Manam." Manam staples and inventive meals influenced by international ingredients are offered on the menu.

The cuisine of Hayop ni Manam features Manam Manila specialties including lechon kawali, chicharron bulaklak, and kinilaw. Filipinos who were born, bred, and raised in the Philippines shaped the restaurant's design. Vegetarian, vegan, and pescatarian alternatives are also available. The restaurant offers a dining area for guests who are not Filipino to sample Filipino food in an effort to appeal to nostalgic Filipinos and Singaporeans.

Chef Napa from Singapore thinks her Filipino cooking will appeal to Singaporeans' high culinary standards. The Moment Group founders will be visiting frequently, and Napa's R&D chef and junior executive chef are now in town. Hayop ni Manam's local collaborators include Russell Yu of Iki Concepts and Gwen Lim of Patisserie G. The cuisine's legacy of flavors and emphasis on utilizing foods from the Filipino home make it enchanted. With more than 30 dishes and 100 subrecipes, the menu is labor-intensive to prepare.