Hayop (Amoy Street)

As for the mains, we got the Inasal na Panga ($36). It might not seem like much but the charcoal-grilled maguro jaw was well-marinated and meaty - succulent and tender flakey flesh with a smokey crisp crackling skin. Love the slightly fatty bits and you can’t miss the sauce on the side (chef’s kiss). Prepared with annatto, calamansi, ginger and lemongrass oil, the dish also includes a refreshing house-made watermelon atsara to counter the richness.

The Buko Pie ($15) fared a little better in my opinion. Crowned with a sizeable dollop of delicate whipped coconut cream, the flaky crust pie was filled with a deliciously fragrant coconut filling and savoury piquant parmesan shavings as well as crumbles which came together very nicely. Ideal for those who go nuts for coconuts.

I am not familiar with Filipino cuisine so I can’t exactly rate the authenticity but I thoroughly enjoyed my meal at Hayop! Though portions for all the dishes are generally pretty small for the price.

Sticking to the recommended dishes, one of the small plates to get was the Manam’s Crispy Palabok ($27). Doused in a steaming, tantalising shrimp and annatto sauce, the crisp deep-fried glass noodles tower was yummy and slurpy (kinda chewy). Savoury and umami with the sweetness of the sea, I especially liked the fun textured chunks of charred baby cuttlefish, tiger prawns, tinapa flakes, garlic and chicharon.

Another stellar starter was the Manam’s House Crispy Sisig ($22). An absolute favourite at the dining table, the chopped pork jowl and cheek mix was well-seasoned and very moreish. Served in a glorious sizzling hot plate with spring onions, garlic and chilli, the flavourful crunchy pork bits were even better with a squeeze of lime to cut the heaviness and paired with rice (please get their aromatic Sinangag $7, rice stir-fried in garlic).

To end the meal on a sweet note, the Halo-halo ($18) was decent with the shaved ice (wish it was finer), ube halaya, nata de coco, red beans, palm seeds and macapuno. The best thing was the tasty house-made sorbetes. The leche flan was a little sweet but lovely caramel-y flavour.

The Moment Group that owns the Manam restaurants has opened hayop in Singapore, offering a curated selection of dishes that include favourites from the Manam brand. In the menu, you cannot skip past the Manam House Crispy Sisig which comes with pork jowl and cheek in a sizzling pan. Squeeze in some lime and the refreshing juices will help to cut through the richness of the dish. Perfect to go with the Sinangag of rice stir fried in garlic.

For starters, we had the Lumpia that comes with brown butter-roasted heirloom baby carrots and pickled jicama on a mung bean crepe, pretty similar to our version of popiah. Other unique dishes that you probably have not tried before such as the Adobong Dilaw of duroc pork belly served with a roasted bone marrow, Midnight Adobo, Whole Charcoal-grilled Spatchcock Chicken Inasal and the Manam’s Wagyu & Watermelon Sinigang. One dish that you should get too is the Manam’s Crispy Palabok of seafood with deep fried glass noodles. Of course, we had to end with desserts of the iconic Filipino Halo-Halo and Buko Pie.