” Singapore, to me, has an amazing, rich, older dining field, and Singaporeans have extremely high standards for food. I feel if we can do something here that you relate, maybe we can relate in different areas, as long as we pass the Singapore test”, Napa chuckled.
Russell Yu of Iki Concepts and Gwen Lim of Patisserie G. Manam’s R&, D restaurant, and young professional chef are now in city, and The Moment Group’s owners prepare to be here frequently. Napelle herself lives here, and she has been making frequent visits to her for several decades.
She moaned,” I often think Filipino cuisine is wonderful because it makes so much out of so small.” It’s more of a history of flavors than a lineage of meat, in my opinion. We have n’t tried to mess with that. I believe there are fantastic world Filipino concepts that can be found in other markets and that make use of all the ingredients from different cuisines. And that’s fantastic. I love going to them. However, we kind of wished to adhere to the Filipino household’s closet record for the most part.
” There are very few ingredients we have here that do n’t belong in that pantry list – one would be extra virgin olive oil, because that’s yummy, butter, which we’ve used with a lot of discipline, one dish has red wine, and one dish has honey. Other than that, every Filipino mama does have our elements.”
And, each meal is complicated in its parts”. We just have around 30- plus food on the menu, but we have over 100 post- dishes for those dishes, therefore, there’s a lot of effort that goes into making them,” she said.
Hayop na Manam is at 104 Amoy Street.