Filipino restaurant Hayop joins Michelin Guide Singapore

^{Hayop SG/Instagram}

Filipino restaurant Hayop in Singapore has been added to the Michelin Guide Singapore, earning praise for its bold and modern approach to Filipino cuisine.

Hayop, located along Amoy Street, is part of the Moment Group, which also owns Manila-based Manam Ayala Triangle, which was recognized in the Bib Gourmand category during the inaugural Michelin Guide Philippines event last month.

In its November update, the Michelin Guide announced six new establishments in Singapore, highlighting concepts that showcase “thoughtful, expressive cooking” across diverse culinary traditions. Among them is Hayop, which the guide described as offering “bold Filipino dishes that honor heritage with freshness and flair.”

The guide cited the restaurant’s wood-accented space with a subtle maritime theme and its signature Wagyu and watermelon sinigang, a tangy broth built around braised beef short ribs. It also recommended the lechon de leche, which must be pre-ordered 48 hours in advance, as well as the restaurant’s Asian-inspired fruity cocktails.

Long before its Michelin nod, Hayop drew strong praise from local critics, including the Straits Times, which called its dishes some of the most compelling Filipino flavors to hit Singapore in years. In a September 2024 review, the publication singled out Manam’s House Crispy Sisig as “perhaps the best thing I’ll eat in 2024,” noting its sizzling presentation and “crispy pig jowl and cheek” that the reviewer admitted wanting to keep entirely to themselves. The review also highlighted the Crispy Palabok — with charred cuttlefish, prawns, smoked fish and chicharon flakes — as a dish that elicited the reaction: “Where has this been all my life?”

The paper praised the breadth of the menu, describing Hayop as “gutsy and good,” with offerings ranging from Midnight Adobo, a beef short rib braised with red wine and coconut sap vinegar, to Insasal na Panga, a charcoal-grilled tuna jaw brushed with annatto, calamansi and ginger. Even its vegetarian kare-kare, built on mushrooms, tofu, and a peanut–miso sauce, earned commendation.

In a statement, Hayop said its inclusion in the Michelin Guide affirms the group’s mission to present Filipino cuisine on the global stage.

“We opened Hayop in Singapore with the hope of creating a space where Filipino food could speak for itself,” the restaurant said. “Being included in the Michelin SG Guide tells us we’re on the right path. And as much as we are humbled by this recognition, the journey is far from over. There are still more plates to fill, mouths to feed, and hearts to warm both here and in far-flung shores.”