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?
Take, for example, The Moment Group’s foray into bringing Filipino food to Singapore through Hayop. Or Mary Grace’s tita-approved fare, which has found a home there, too. Even Half Saints, with its cakes and pastries, and Baby Crosta’s playful take on pizza, have made their way to the busy streets of Tokyo and the snowy slopes of Niseko.
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 fine-casual Filipino restaurant is located at the historic and vibrant Amoy Street, a revitalized area that preserves the city’s built heritage. Its key location draws in a wide demographic—from Filipinos missing the flavors of home to many other Southeast Asian locals eager to explore the range 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.
Reflecting the cosmopolitan character of Singapore, the restaurant also offers a selection of cocktails named after Filipino taste profiles—a subtle way to infuse Singapore’s vibrant bar culture with more Filipino flavors (literally). Alat, for example, is a take on margarita—named as such after the inclusion of salted watermelon and a salted sour plum rim.
The extensive menu serves to showcase the breadth and depth of Filipino cuisine, showing Singapore that there’s more to our island’s food culture than just lechon—although lechon belly and lechon de leche are also available. — Pauline Miranda
Hayop 104 Amoy Street, #01-01, Singapore
Half Saints
Far 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 base in Tokyo, Japan.
Having aptly opened its doors on Nov. 1 (on All Saints’ Day, no less) last 2022, the brand now caters to a multicultural market, “guided by the principle of nourishing the hearts and souls of people every day at every moment through its uniquely curated menu,” according to founder and chef Christine Roque.
“Through Half Saints, we are bringing a new experience to Tokyo,” she says. “It is a big challenge to be in a city that values tradition, but so far, we’re happy with the reception. We are offering multicultural flavors, but still very Filipino at heart.”
The concept for its Tokyo branch? “New Discovery / Respect for Region / Pairings.”
Set near the University of Tokyo and at the heart of a residential area, 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 (two-year-old miso or Manila’s bestselling mushroom, goat cheese, and balsamic), triple chocolate fudge brownies (using organic chocolates), and cloud cheese cookies (made with small batch blue cheese, made by Hokkaido artisans). All these and more are within easy access in its quaint little shop.
Meanwhile, longtime fans of the brand can expect a retelling of the beloved Merci Buko Cream Puff and Crema de Fruta—made using seasonal local fruits and nuts—echoing a sustainability-forward approach that, just like its Manila counterpart, collaborates with food startups and local food producers, while “celebrating the local products of the season and the people behind them.” — Diane Nicole Go
Half Saints Tokyo 4 Hongo, Bunkyo-ku, Tokyo 113-0033 Kato Bldg. 1F, 4-2-4 Hongo, Bunkyo-ku, Tokyo
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Baby Crosta
Crosta Pizzeria’s award-winning success (note: the best pizzeria in the Philippines and the second best in Asia-Pacific) isn’t just limited to the Philippines. Its first international and seasonal 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.
Despite the original Crosta’s tropical reality it was established in, Baby Crosta doesn’t abandon its core but instead builds on it.
Served al taglio or by the slice, Baby Crosta’s footprint in the snow rethinks its approach based on how skiing and snowboarding customers order and eat. Unlike its older Manila siblings, Baby Crosta operates as an ultra-quick service pizza joint that lets customers coming in and out of the area order and have their slice in minutes. And this type of business model is perfect given its location—a practical transit hub close to the Niseko Gondola and within the corridor of two luxury hotels.
This impressive speed and convenience also come with a “bombastic” lineup of offerings that trade Crosta’s original made-to-order pizzas for standard, ready-made choices that hold up over time and can be reheated back to their fresh state.
The result is a rewarding slew of flavors built on 48-hour fermented dough and quality ingredients sourced from Hokkaido, according to Filipino Japanese pizzaiolo Yuichi Ito in interviews.
Among them are 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). There’s even a cheeky, mood-boosting Warm Balls pizza. Because who doesn’t like to keep warm in the snow?
Upstairs, meanwhile, is an eight-seat pizza omakase (chef’s table) where Ito toys with ingredients like monkfish and Hokkaido oysters and executions such as laminated dough and fermented strawberries to rethink the very notion of pizza altogether.
Time to book a trip (again?) to Niseko. — Eric Nicole Salta
Baby Crosta Niseko Yo, Niseko Village, Niseko, Abuta-gun, Hokkaido, Japan
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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 tita-approved food and drink that echo its many branches in the Philippines. Whether guests are experiencing the brand’s signature warmth for the first time or partaking in flavors that remind them of home, Mary Grace offers a welcoming comfort that transcends borders.
“When I started Mary Grace 30 years ago, I was simply trying to share what I knew best—good ingredients, heartfelt cooking, and a warm table for everyone. 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.
Mirroring the sense of home that Mary Grace Cafe evokes, the chosen site for its Singaporean outpost is set in the country’s most beloved heritage neighborhoods: Tanjong Pagar. With the goal of winning hearts, not just of Singaporeans, but Filipinos abroad as well, it brings Filipino warmth into every corner of its space—from the ambiance to the very food and drink served.
Bestsellers from its local branch include the founder’s picks: the classic ensaymada and cheese rolls (usually enjoyed toasted by some guests), 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.
“The decision to plant Mary Grace’s first international location in Singapore was both strategic and sentimental,” says Chiara Dimacali-Hugo, the executive director of Mary Grace International and daughter of the original Mary Grace herself. “Singapore is home to a vibrant and thriving Filipino community—professionals, families, and creatives who have built their lives in the Lion City while carrying the Philippines close to their hearts.”
“At the same time, Singapore’s cosmopolitan, food-forward culture and its appetite for authentic, quality-driven dining experiences made it the ideal first frontier for the brand,” she adds. — Diane Nicole Go
Mary Grace Singapore 52 Tras Street, #01-01 Singapore 078991
This story was originally published in RED 2026 Issue 2
