Filipino food continues to make waves abroad, and one of the latest to gain international attention is Hayop, a Filipino restaurant along Amoy Street in Singapore. The restaurant has officially been added to the Michelin Guide Singapore, earning recognition for its bold, modern take on Filipino flavors.
Photo: Hayop/Instagram
Hayop is part of the Moment Group, the same team behind Manam, whose Ayala Triangle branch recently landed a spot in the Bib Gourmand category during the first-ever Michelin Guide Philippines. With this newest nod, the group adds another milestone to its growing list of achievements in the region.
In its November update, the Michelin Guide introduced six new establishments, highlighting concepts that showcase thoughtful, expressive cooking across different food cultures. Hayop was one of them, praised for offering “bold Filipino dishes that honor heritage with freshness and flair.”
The guide also noted the restaurant’s warm, wood-accented interiors and subtle maritime touches, making the space feel both contemporary and relaxed. Among the dishes highlighted was the much-talked-about wagyu and watermelon sinigang, a tangy broth built around braised beef short ribs. It is a creative twist that has become one of Hayop’s signatures.
Another standout is the Lechon de Leche, which diners must pre-order 48 hours in advance. The guide also pointed guests to the restaurant’s Asian-inspired fruity cocktails, rounding out the dining experience.
Strong local praise even before Michelin
Long before this recognition, Hayop had already been earning attention from Singapore’s food critics. In 2024, the Straits Times called the restaurant’s dishes some of the most compelling Filipino flavors to hit the city in years.
The publication spotlighted Manam’s House Crispy Sisig, describing it as “perhaps the best thing I’ll eat in 2024,” and noting its sizzling presentation and delicious mix of crispy pig jowl and cheek. Hayop‘s crispy palabok, with charred cuttlefish, prawns, smoked fish, and chicharon flakes, also left a strong impression, prompting the reviewer to ask, “Where has this been all my life?”
The restaurant’s menu shows range, too. From midnight adobo (beef short rib braised with red wine and coconut sap vinegar) to insasal na panga (charcoal-grilled tuna jaw brushed with annatto, calamansi, and ginger), the dishes lean on familiar Filipino ideas while exploring new directions. Even the vegetarian kare-kare, made with mushrooms, tofu, and a peanut–miso sauce, earned praise.
A milestone for Filipino cuisine abroad
In a statement, the restaurant said that being added to the Michelin Guide affirms its mission to present Filipino cuisine on a global stage.
“We opened Hayop in Singapore with the hope of creating a space where Filipino food could speak for itself. Being included in the Michelin SG Guide tells us we’re on the right path,” the team said. “There are still more plates to fill, mouths to feed, and hearts to warm both here and in far-flung shores.”
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For Filipino diners abroad or anyone curious about where the cuisine is headed next, Hayop’s recognition is another sign of how Filipino flavors continue to grow: confidently, creatively, and with stories worth sharing.
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