ASIAN SENSATIONS

These new restaurants are a celebration of Asian cuisine and flavors that are not commonly found in Singapore. But with strong concepts and bold flavors behind them, they're sure to take the little red dot by storm.

- ANTON D. JAVIER

HAYOP

A question that always stumped me was, “Where can I get good Filipino food in Singapore?” For years I would give uncertain, half-hearted replies — but that’s all in the past now that Hayop, a modern Filipino restaurant, opened to much fanfare in the heart of Amoy Street.

Brought in by The Moment Group from the Philippines and operated in collaboration with Russell Yu of Iki Concepts and Gwen Lim of Patisserie G, Hayop (which translates to ‘beast’ or to refer to something as amazing) is a celebration of and a great introduction to the best of the best when it comes to Filipino cuisine, culture, and hospitality.

For the unfamiliar, Filipino food is typically served family style and is on the richer side, so gather a food- and fun-loving group of friends to best enjoy the experience. Sour and savory flavors are prevalent in Filipino cuisine, and this is expertly showcased in dishes like Ensaladang Hayop, a winged bean salad tossed in a salted egg yolk vinaigrette, Adobong Dilaw, where Duroc pork belly is simmered in turmeric, garlic, and coconut vinegar, and the Wagyu and Watermelon Sinigang, comprised of fork-tender Grass-fed NZ Wagyu bone-in shirt rib, an assortment of vegetables, and a comforting tamarind-watermelon broth.