Cover Hayop’s kinilaw, a cured hamachi in spiced chilli vinaigrette
Hayop’s kinilaw, a cured hamachi in spiced chilli vinaigrette
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This Filipino restaurant group opens its first-ever location internationally with Hayop in Singapore
The Moment Group has just reached yet another milestone with the opening of its first-ever restaurant outside of the Philippines. The momentous move brings this F&B powerhouse’s sought-after flavours to bustling Singapore. Founded by Eliza Antonino, Abba Napa, and Jon Syjuco, The Moment Group has grown year after year, proving to be a staple in our Philippine food scene. Today, the group will proudly be welcoming guests to Hayop, a Manam spin-off featuring elevated Filipino classics and dishes with innovative twists to boot. “I think it's a very significant time for Moment and for Manam to be able to go offshore,” says Antonino.
Above Adobong Dilaw: Pork belly adobo in tumeric and coconut vinegar sauce with roasted bone marrow and garlic confit puffs
Adobong Dilaw: Pork belly adobo in tumeric and coconut vinegar sauce with roasted bone marrow and garlic confit puffs
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The restaurant is located at Amoy St. in Chinatown, amongst a range of cosmopolitan eateries and bars, primed to showcase the best flavours of the Philippines to a new market. "I think that Manam is a restaurant we created specifically with the Filipino diner living in the Philippines in mind. I don’t believe you can transplant something you’ve created for a specific neighbourhood to another neighbourhood in exactly the same way. We create very personal restaurants and when we created Hayop we created a Filipino restaurant specifically for Filipinos not living in Manila and we created it within the context of Singapore being my second home,” shares Abba Napa, restaurateur and co-founder of The Moment Group. “Hayop is our Filipino restaurant for Filipinos living in Singapore and adventurous eaters wanting to try Filipino fare outside of the Philippines" she adds.
See also: Chef and restaurateur Jen Gerodias has turned Casa Luisa into a full-service restaurant
Above Manam's house crispy sisig at Hayop Singapore by The Moment Group
Above Wagyu watermelon sinigang at Hayop Singapore by The Moment Group
Manam's house crispy sisig at Hayop Singapore by The Moment Group
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The restaurant will serve well-loved Filipino food, with healthy doses of nostalgia which will easily warm the hearts of Filipinos living abroad while enticing diners less familiar with our cuisine. Here at Hayop, expect to indulge in the best ingredients, seasoned to give you a taste of home. On the menu, diners can expect Manam signatures like the much-loved crispy sisig and watermelon sinigang (but this time featuring Wagyu), plus a range of new dishes that are only exclusive to Hayop.
See also: Fried chicken bucket list: Karaage, gai tod, yangneom, and more
Above The interiors at Hayop Singapore by The Moment Group
Above Fresh produce from Hayop Singapore by The Moment Group
The interiors at Hayop Singapore by The Moment Group
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“We hope that Filipinos and non-Filipinos alike will have something to feast on when inside the Hayop dining room —be it light or richer fare, nostalgic or new, the menu has a succinct but diverse spread of dishes from our personal memories and our collective history,” says Napa.
Hayop is now open and reservations can be made through amoy.street@hayopnimanam.com or +65 8028 9012.
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About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
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Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
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