A taste of local F&B concepts abroad
A lot has been said and celebrated about international F&B brands making their way to local shores, but what about the other way around? What of the well-loved local ones crossing borders and carving out a place on foreign soil?
Despite already building a cult following here in the Philippines, these brands are hungry for more—eager to prove that homegrown flavors can resonate far beyond our shores.
Hayop
Filipino cuisine’s global appeal continues its steady ascent, as more and more Filipino chefs and restaurants open up around the world’s most vibrant cities. In Singapore, Hayop is leading the charge by putting forward beloved flavors from The Moment Group’s Manam alongside newer dishes that equally highlight the rich tapestry of our cuisine.
The menu ranges from Manila favorites like the crispy palabok and watermelon sinigang to more innovative iterations of classics, like crab Bicol express or traditional kare-kare made vegan with wild mushroom and tofu. And true to Filipino food culture, even the “unli-rice” concept is on offer. — Pauline Miranda
104 Amoy Street, #01-01, Singapore
Half Saints
Beyond its humble beginnings on Mother Ignacia Street in Quezon City—where it made a name for itself through its signature Crema de Fruta cake and innovative Pan-Asian fare—Half Saints has since set up in Tokyo, Japan.
“Through Half Saints, we are bringing a new experience to Tokyo,” founder and chef Christine Roque says. “It is a big challenge to be in a city that values tradition, but so far, we’re happy with the reception.”
Half Saints Tokyo offers easy-to-carry pastries for families to share, for students to snack on after school, or even for young professionals looking for a bite to eat after a busy day—along with housemade juices and specialty coffee (brewed using beans from the Philippines and Ethiopia).
Must-haves include Half Saints’ signature puff pizza in a variety of flavors, triple chocolate fudge brownies, and cloud cheese cookies. — Diane Nicole Go
4 Hongo, Bunkyo-ku, Tokyo 113-0033
Kato Bldg. 1F, 4-2-4 Hongo, Bunkyo-ku, Tokyo
Baby Crosta
Crosta Pizzeria’s success isn’t just limited to the Philippines. Its first international spin-off in Niseko, Hokkaido called Baby Crosta is practically carving the slopes of the premier ski resort destination with its brand of rectangular Roman-style pizza.
Served al taglio or by the slice, standouts include the signatures Morty and Ella (mortadella, stracciatella, mozza, taleggio, pistachio) and Meat Eater (house-cured pancetta, salami, salsiccia) as well as Niseko favorites Maitake Mushroom and Prince Salami (eggplant, salami, stracciatella).
Upstairs, meanwhile, is an eight-seat pizza omakase where pizzaiolo Yuichi Ito rethink the very notion of pizza altogether. — Eric Nicole Salta
Niseko Yo, Niseko Village, Niseko, Abuta-gun, Hokkaido, Japan
Mary Grace
Bringing “The Goodness of Home” to the sunny streets of Singapore, family-owned cafe Mary Grace warmly welcomes guests into its cozy space with food and drink that echo its many branches in the Philippines. “It fills my heart that we have brought this feeling to a whole new community in Singapore,” says founder, president, CEO, and family matriarch Mary Grace Dimacali.
Bestsellers from its local branch include the founder’s picks: the classic ensaymada and cheese rolls paired with the signature Mary Grace hot chocolate. Even Singaporean iterations have made their way into the menu, which include the salted egg ensaymada, kaya pandan cheese rolls, crab cake brioche, and the refreshing ube coconut cloud. — Diane Nicole Go
52 Tras Street, #01-01
Singapore 078991
