At Nanay’s Kitchen, the dishes are hearty, homely, and deeply comforting — Filipino fare lovingly prepared and made halal without losing its authenticity.
I was most excited to try the chicken sisig (S$11), which comes sizzling on a cast-iron hotplate.
Finely chopped grilled chicken is tossed with mayonnaise, onions, green chilli, and citrus — a medley that’s creamy, spicy, tangy, and smoky, all at once.
It is crowned with a runny egg — break it, stir it through, and you’re transported straight to the Philippines in a bite that’s rich, comforting, and deeply familiar.
Next, there is the tortang talong (S$7.50), a grilled eggplant omelette and staple in many Filipino households.
The eggplant is charred until smoky and tender, then flattened and dipped in beaten egg before being pan-fried to a crisp golden edge. The result is a soft and subtly sweet inside, with an earthy flavour — all with lightly crisped edges.
While it is unassuming, it is deeply flavourful (especially when paired with sambal!).
For something a little heartier, the oxtail bulalo (S$12) delivers depth and warmth.
This traditional beef soup is light in appearance, but full-bodied in flavour, thanks to hours of slow simmering.
The broth is lightly sweet from the corn, but rich with marrow, layered with cabbage, vegetables, and fall-off-the-bone oxtail.
Have it with some rice. It is soothing, restorative, and lingers in its comfort.
No introduction to Filipino food would be complete without tapsilog (S$10) — the holy trinity of tapa (marinated beef), sinangag (garlic fried rice), and itlog (fried egg).
Nanay’s version balances savoury-sweet notes in the beef, with a lovely caramelised edge. It perfectly complements the aromatic, garlicky rice.
Break into the egg and let the yolk coat the rice. It’s everything you want in a comforting, one-plate meal. Think of it as the Filipino cousin to a nasi lemak breakfast, with its own distinct rhythm.
You’ll also find other silog variations:
- Tilapiasilog (S$10.50), with a golden, crispy fried tilapia.
- Cornsilog (S$10), featuring savoury, tender corned beef.
We didn’t get to sample its full range of Filipino street snacks this time around, but we’ve heard good things about the crispy chicken skin (S$6), the chicken lumpia (S$8), a kind of spring roll, and turon (S$6), a hot caramelised banana fritter that’s sweet and crackly.
If you’re dining in a group, the boodle fight (from S$48) brings the feast to the table — banana leaves piled with everything from grilled chicken to smoked milkfish, designed for everyone to eat.
Nanay’s version is well-curated, often featuring grilled meats, seafood, bee hoon, rice, fresh vegetables, and dipping sauces. Sets for two to ten diners (from S$48) are available, and the energy is festive — celebrating the joy of eating together.
