Nanam’s star shines even brighter on the Shore. With a renergised menu and spacious new surroundings that draws on Filipino influences, the team of Chefs Jessabel Granada, Andrew Soriano and his brother Ryan @nanamrepublic are producing the most innovative dishes in town. Food connoisseur Roger @rgkkk and l had pica pica of: • Binagoongam - monkfish, ‘bagoong’, witlof • Laing parcel: braised taro leaf, smoked Kawasaki, green coconut curry, chilli creme fraiche • Crispy adobo - lamb shank, adobo, herb crème • Ensaladang talong - smoked eggplant, cherry tomato, brown rice cracker, foraged herbs A starter of: • Garbanzos at papaya - crispy chickpeas, papaya, Asian camomile, pickled, lemongrass dressing Shared plates of: • Roast chicken sinagang - freerange half chicken, tamarind spice rub, watercress, tomato salsa • Caldereta - 10-hr braised beef cheek, paprika and red pepper sauce, braised lettuce, caldereta And finishing with a glorious desert of halo halo on pandan pannacotta and fresh fruit. Everything was completely satisfying and exquisite, a Filipino food adventure we’ll keep coming back for. Restaurant manager Tan Phan’s service was faultless. #nanamrepublic #hurstmereroad #takapuna #newpremises #adobo #bagoong #ensaladangtalong #garbanzos #sinagang #caldereta #halohalo #modernfilipino #instafilipinofood (at Nanam)