Filipino cuisine is a baddie. It is rebellious in the sense that it is never really faithful to strict rules, techniques, or recipes. It is all about comfort—not just in taste and feel, but in the way a dish is made. It is always open to the cook’s interpretation. That’s why, for many, when asked what their favorite meal is, the answer often includes how things are done in their own kitchen.

It’s easy to give it a contemporary twist at home while still maintaining reverence for its original taste. But on days when cooking feels like a chore, there are many establishments where one can satiate their hunger for modern, comforting, and distinctly Filipino flavors. One of them is Manam.

Since 2013, Manam has been serving lutong bahay (home-style dishes) with a spin that has tickled Filipinos’ taste buds. Its food is inventive and meant for sharing, making the restaurant a go-to for families and friends. What it serves on the table often sits between familiarity and reinvention, making the dining experience exciting even for Filipino food purists.

Recently, its branch at Ayala Triangle Gardens in Makati City earned a Michelin Bib Gourmand, an award that recognizes restaurants offering good quality food at reasonable prices. If that isn’t reason enough to drop by, did you know there are Manam dishes you can only try at this location?

During a visit to Manam at the Triangle, I sampled several dishes unique to the store, showcasing the brand’s flair for reimagining Filipino favorites.

First to grace our table was its Alamang Kabayan. As the name suggests, it merges a bakery staple with a fermented favorite. It is a fusion of sweet and savory, with hints of calamansi zest and brown butter. Next was the Crispy Baby Squid with sour sawsawan and garlic aioli on the side. Think of it as an elevated take on calamares—crunchy, meant for dipping, and simply addictive.

Then came the mains. I must confess, I don’t like chopsuey cooked with a slurry. And when I tried its Sunog na Chopsuey, I knew I’d be bookmarking this restaurant for when cravings for stir-fried vegetables kick in. It features a bundle of Benguet vegetables in greens, purples, and reds that are charred, then tossed in brown butter.

One of the restaurant’s exclusives, Midnight Beef Ribs Adobo, is something not to be missed. The beef is slow-cooked in soy sauce, coconut vinegar, and red wine, and served with garlic confit. It is rich, the meat is tender, and it has that garlicky note one wants from a good adobo.

Manam at the Triangle knows Filipinos’ love affair with chicken inasal quite well. Its version, Whole Spatchcock Chicken Inasal, is marinated with lemongrass and annatto oil and chargrilled for that smoky flavor. It takes 45 minutes to prepare, but I swear this flagship exclusive is worth it. So it’s best to pre-order before your visit.

As for dessert, I got to try sweet treats that put the spotlight on local flavors and ingredients. There’s the Patis Caramel Tart with South Cotabato ganache, the House Buko Pie with coconut cream on the side, and the decadent Bibingka de Leche with kesong puti and leche flan. But with the heat of summer, it is hard to pass up a glass of its Halo-halo. What’s unique about Manam at the Triangle is that it features a halo-halo cart, allowing diners to customize their cup by choosing the ingredients they want to include.

All in all, dining at Manam at the Triangle is a unique experience that can surprise even avid fans of the brand. What it puts on the table is a quiet testament to how Filipino cuisine continues to evolve—constantly reimagined, yet never stripped of its warmth, familiarity, and sense of home.