Manam Opens Its Flagship Branch at the Ayala Triangle in Time For Its 10th Anniversary

Calling all Manam fans—and those who simply enjoy Filipino food—your mecca opens on Tuesday (January 9). Here, diners can leisurely enjoy their meal, without having to worry about the people waiting in line. And it’s because, in this flagship store, the staff can finally take reservations. 

THe interiors of the new Manam at the Triangle

Photo by Manam.

“In the 10 years since we first opened Manam, we have opened more than 20 shops all over the metro, which are bright, bustling dining rooms filled with a lot of hungry people who are also rushing to get back to their day,” says co-owner and founder Abba Napa. “Manam at the Triangle is a little different. It’s right in the midst of this rare patch of green in the city. We want people to come over in the mornings to enjoy a leisurely breakfast with us; or to walk in, in the middle of the afternoon for a cup of barako coffee and a plate of our bibingka, which will be made to order. Who doesn’t want a view of a park and sunlit trees while sipping on an Ube+Sago shake?”

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At this branch, diners can celebrate special occasions as well as enjoy casual, impromptu ones as the owners have equipped the space not just with more delicious dishes, but an equally delectable design as well, one that’s oddly familiar and still in line with the brand’s contemporary Filipino flavor.

For this, they turned to Hong Kong-based architectural designer Sean Dix, recognized for working with a slew of established brands worldwide like Alain Ducasse, Carbone, Le Goûter Bernardaud (LGB) Restaurants, and Yardbird. 

Midnight Beef Ribs Adobo

Photo by Manam.

From a sea of soft green and hard concrete, diners enter a realm that’s warm and woody, dotted with shades of teal and pink beaming from the furniture and tablescapes. Eye-catching notes of local craftsmanship and artistry are splashed all over the room, from wooden screens in the facade and pendant lamps in the dining room that take inspiration from fishing nets, to hand-sculpted stoneware dishes by in-demand Zambales-based potter Mia Casal and archival 19th century images depicting uniquely Filipino scenes adorning the walls. Even the 10-seater private area, aptly named Sulok, teases with a striped multi-colored Missoni rug akin to banig and palengke bags. 

Food-wise, the ATG branch has a lot more to offer.

The Manam DNA

“All the new dishes we’ve created follow that same Manam DNA and style of cooking and approach to flavors—definitive classics but with a slightly poetic license to reimagine, fueled by our very own memories of eating Filipino fare from our childhood all the way through to our adulthood,” says Napa. “You can put them all in a table next to one another along with our Manam staples and have a veritable feast. They should all make sense and pair well with people’s favorites, be it the House Crispy Sisig, the Crispy Palabok, or the Watermelon Sinigang.”

House Lechon de Leche

Photo by Manam.

Whole Spatchcock Chicken Inasal

Photo by Manam.

Among the flagship shop’s exclusive new specials (best pre-ordered a day in advance) are fit-for-group-dining items such as the House Lechon de Leche and Camias Rice, Manam’s take on Cebu-style cochinillo with rice made from the lechon drippings; Prinilaw, a kinilaw of ulang or local freshwater prawn and its fried head; Sinigang na Kurobuta Pork Belly & Piña, featuring fruity sinigang broth, soured with tamarind, miso, and charred pineapples; and Midnight Beef Ribs Adobo, slow-cooked in soy sauce, coconut vinegar, and red wine with garlic confit.

Manam’s staple signature desserts such as the Calamansi Tart and the House Buko Pie are still available, but the menu will now share space with more innovative offerings in the form of Pan de Regla, made with beets and day-old bread; the Patis Caramel Tart, with South Cotabato ganache and a dark cocoa crust; and a Floating Calamandan Island, a baked meringue with a Calamandan crème anglaise.

Prinilaw

Photo by Manam.

Floating Calamandan Island

Photo by Manam.

A halo-halo cart will also be roaming the room, allowing guests to choose their own pampalamig adventure. The same customization can be enjoyed at the Bibingka Bar where they make the beloved holiday rice cake upon order.

Manam at the Triangle is a fitting celebration of the restaurant’s 10th successful year in the industry as it, once again, writes a new and improved narrative in the manner in which we should indulge in and celebrate our own cuisine.

The 10-seater private area called Sulok

Photo by Manam.

Manam at the Triangle will accommodate walk-ins as well as reservations. It is located at the ground level of Ayala triangle Gardens (facing the park), Paseo de Roxas corner Makati Avenue. Contact info: 09671904721, or website: bit.ly/manamATGreservations. The shop will also be open for takeaway and delivery through manamtriangle.momentfood.com.