Filipino food has been too under-the-radar in Singapore and Hayop might change that.
Locanda's Malloreddus pasta with red wine octopus ragu and capers, Crispy Sisig at Hayop, and Onmi's take on samgyetang, Samgyesun.When the server sets down the sizzling hotplate of Manam’s House Crispy Sisig , my first thought is: What is everyone else at the table going to eat?
Insasal na Panga is a meaty charcoal-grilled tuna jaw, brushed with annatto, calamansi, and ginger and lemongrass oil. Locanda in Little India is chef Denis Lucchi’s answer to diners wanting comfort food. In 12 years of running one-Michelin-starred Buona Terra, a fine-dining, tasting menu restaurant in Scotts Road, he has met many of those diners.Locanda’s main dining room. PHOTO: LOCANDA
Usually, I am too full from pasta to attempt a main course. But I scare myself by polishing off Secreto Iberico Pork – seared on the outside and pink in the middle. The charring perks up my appetite and I love the contrast in the accompaniments – sweet apple, slightly bitter braised endive. The standouts at my dinner include the chef’s take on samgyetang or chicken ginseng soup. At Onmi, the chicken is presented roulade style, with neungi mushrooms worked into the ground meat, with a rice stuffing in the middle. The broth does not contain ginseng, which is a pity, but it is flavourful without being gamey.
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