Filipino food goes upscale at Hayop

Test your vinegar tolerance at the new Amoy Street eatery which stays true to tradition, but can take getting used to

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Jaime Ee

Published Thu, Aug 22, 2024 · 06:00 PM

Hayop serves Filipino classics in upscale surroundings. PHOTO: HAYOP
Lumpia are "open-face" wraps filled with roasted vegetables and pickles. PHOTO: HAYOP
Crunchy deep fried cubes of pork jowl and cheek are tossed in a secret sauce for an addictive snack. PHOTO: HAYOP
Cured hamachi kinilaw is heavy on coconut sap vinegar. PHOTO: HAYOP
Crispy glass noodles in rich prawn gravy is a winner. PHOTO: HAYOP
Ensaladang hayop is a zesty wing bean salad. PHOTO: HAYOP
Sinigang is a savoury-sour tamarind broth with wagyu short rib and watermelon. PHOTO: HAYOP
Adobong dilaw of Duroc pork belly and bone marrow. PHOTO: HAYOP
Halo halo is the Filipino version of ice kacang. PHOTO: HAYOP
Crispy buko pie is filled with tender coconut flesh mixed in salty coconut cream. PHOTO: HAYOP

NEW RESTAURANT

Hayop 104 Amoy Street Singapore 069924 Tel: 8028-9012 Open for dinner only Tuesday to Saturday, 5 pm to 9.30 pm

WE’VE learnt a new word. Hayop. We love it. It means “beast”, and apparently you can use the same word to tell someone they’re amazing, or insult them. We’ll save that for the next bad attitude server we want to shade but are afraid they will spit in our food.

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