Anyo Table

20/03/2026

𝐌𝐢𝐝-𝐂𝐨𝐮𝐫𝐬𝐞 𝐏𝐚𝐢𝐫𝐢𝐧𝐠: 𝐋𝐚𝐦𝐛𝐚𝐧𝐨𝐠 𝐒𝐨𝐮𝐫

In this drink, we proudly feature a local coconut spirit from the province of Tayabas, Quezon, home to one of the country’s oldest distilling traditions. We use the original 90-proof 𝐥𝐚𝐦𝐛𝐚𝐧𝐨𝐠 from Mallari Distillery, known for its clean, smooth character. The lambanog lends a subtle, delicate 𝐬𝐰𝐞𝐞𝐭𝐧𝐞𝐬𝐬 with light 𝐟𝐫𝐮𝐢𝐭𝐲 notes derived from fermented 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒔𝒂𝒑.🥥🌴

This is balanced with the bright zest of calamansi🍋‍🟩and the mellow sweetness of honey🍯, creating a refreshing palate cleanser before your main dish.

𝐑𝐞𝐬𝐞𝐫𝐯𝐞 𝐧𝐨𝐰! March 25 and April slots available.

Reservation form: https://tinyurl.com/yjkssvf7

20/03/2026

𝐌𝐢𝐝-𝐂𝐨𝐮𝐫𝐬𝐞 𝐏𝐚𝐢𝐫𝐢𝐧𝐠: 𝐋𝐚𝐦𝐛𝐚𝐧𝐨𝐠 𝐒𝐨𝐮𝐫

In this drink, we proudly feature a local coconut spirit from the province of Tayabas, Quezon, home to one of the country’s oldest distilling traditions. We use the original 90-proof 𝐥𝐚𝐦𝐛𝐚𝐧𝐨𝐠 from Mallari Distillery, known for its clean, smooth character. The lambanog lends a subtle, delicate 𝐬𝐰𝐞𝐞𝐭𝐧𝐞𝐬𝐬 with light 𝐟𝐫𝐮𝐢𝐭𝐲 notes derived from fermented 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒔𝒂𝒑.🥥🌴

This is balanced with the bright zest of calamansi🍋‍🟩and the mellow sweetness of honey🍯, creating a refreshing palate cleanser before your main dish.

𝐑𝐞𝐬𝐞𝐫𝐯𝐞 𝐧𝐨𝐰! March 25 and April slots available.

Reservation form: https://tinyurl.com/yjkssvf7

19/03/2026

14/03/2026

𝐏𝐫𝐞-𝐎𝐩𝐞𝐧𝐢𝐧𝐠 𝐃𝐫𝐢𝐧𝐤: 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐒𝐩𝐫𝐢𝐭𝐳🥂

Paired with our appetizer course, 𝑩𝒖𝒌𝒐 𝒔𝒂 𝑻𝒂𝒉𝒖𝒓𝒆🥥, this Coconut Spritz brings a bright contrast to the dish. Made with 𝐃𝐨𝐧 𝐏𝐚𝐩𝐚 𝐌𝐚𝐬𝐬𝐤𝐚𝐫𝐚 𝐑𝐮𝐦, it blends creamy coconut milk, calamansi, and guyabano before the mixture is 𝒄𝒍𝒂𝒓𝒊𝒇𝒊𝒆𝒅 for a smooth, velvety texture.🫙 Then topped off with carbonated coconut juice for a light, refreshing finish

🍹Created with Don Papa Rum.
𝐀𝐩𝐫𝐢𝐥 𝐫𝐞𝐬𝐞𝐫𝐯𝐚𝐭𝐢𝐨𝐧𝐬 opening soon!🌴🥥

11/03/2026

It’s always exciting when Wednesday comes as it is our day of the week! Refreshed from our weekend, our team is ready to welcome new guests & regulars in our table!

10/03/2026

𝐃𝐞𝐬𝐬𝐞𝐫𝐭 | 𝐓𝐚𝐡𝐨

Taho is known to be a comfort snack for many Filipinos. It’s served with silken tofu, sweet arnibal, and chewy sago pearls.

At ANYO, we reinterpret this classic through our 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒑𝒂𝒏𝒏𝒂 𝒄𝒐𝒕𝒕𝒂🥥which mimics the delicate texture of tofu. It is then paired with an arnibal-inspired syrup made from 𝒍𝒊𝒑𝒖𝒕𝒊 𝒍𝒂𝒎𝒃𝒂𝒏𝒐𝒈 from Tayabas, Quezon, distilled by 𝐌𝐚𝐥𝐥𝐚𝐫𝐢 𝐃𝐢𝐬𝐭𝐢𝐥𝐥𝐞𝐫𝐲🍶. Liputi is an endemic berry🫐often infused by local distillers to soften the strength of lambanog, bringing a bright, slightly tangy sweetness to the syrup.

The flavors are rounded out with 𝒍𝒂𝒏𝒈𝒌𝒂, a touch of calamansi🍋‍🟩, and 𝒕𝒐𝒂𝒔𝒕𝒆𝒅 𝒄𝒐𝒄𝒐𝒏𝒖𝒕

A familiar memory, reinterpreted through ANYO. April reservations opening soon!🌴

09/03/2026

𝐏𝐫𝐞-𝐝𝐞𝐬𝐬𝐞𝐫𝐭:𝐆𝐢𝐧𝐚𝐭𝐚𝐚𝐧𝐠 𝐁𝐢𝐥𝐨-𝐛𝐢𝐥𝐨.

A familiar Filipino dessert often enjoyed as merienda, Ginataang Bilo-bilo is traditionally made with coconut cream, chewy malagkit rice balls, and a mix of local fruits.

At ANYO, we reinterpret it through a different form. The bilo-bilo becomes a malagkit 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒊𝒄𝒆 𝒄𝒓𝒆𝒂𝒎🍨, made with glutinous rice and infused with 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒍𝒆𝒂𝒇🌴 for its hue and aroma. The dish is finished with grated 𝐀𝐬𝐢𝐧 𝐓𝐮𝐥𝐭𝐮𝐥, a rare 𝒂𝒓𝒕𝒊𝒔𝒂𝒏𝒂𝒍 𝒔𝒂𝒍𝒕🧂from Guimaras made from seawater filtered through burnt driftwood ash and 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒎𝒊𝒍𝒌🥛, bringing a gentle smoky balance to the sweetness, and 𝒌𝒂𝒎𝒐𝒕𝒆 🍠bread crumb which adds warmth and texture to the dish.

📷: RLance Chua

06/03/2026

At ANYO, we value approaching our menu with 𝐚𝐮𝐭𝐡𝐞𝐧𝐭𝐢𝐜𝐢𝐭𝐲 𝐚𝐧𝐝 𝐫𝐞𝐬𝐩𝐞𝐜𝐭 to its cultural roots. Thus, we sought the guidance of Chef Miggy Moreno while developing the recipes for our main course 𝐈𝐧𝐢𝐡𝐚𝐰: 𝐏𝐲𝐚𝐧𝐠𝐠𝐚𝐧𝐠 𝐚𝐧𝐝 𝐁𝐮𝐛𝐨𝐤 Chicken🥥🍢.

𝐂𝐡𝐞𝐟 Miggy Cabel Moreno is a proud champion of Tausug cuisine and recipient of 𝐭𝐰𝐨 𝐁𝐢𝐛 𝐆𝐨𝐮𝐫𝐦𝐚𝐧𝐝 distinctions from the Michelin Guide for his restaurants 𝐂𝐚𝐛𝐞𝐥 restaurant and Palm Grill (Diliman). 🌴

His advocacy of highlighting the depth and richness of Filipino cuisine beyond what is commonly familiar resonates deeply with ANYO’s commitment to 𝒄𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒏𝒈 𝒆𝒗𝒆𝒓𝒚𝒅𝒂𝒚 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔. 🥥We are beyond thankful for the mentorship and friendship he has extended to the ANYO team!

03/03/2026

𝐌𝐚𝐢𝐧 𝐂𝐨𝐮𝐫𝐬𝐞 𝐏𝐚𝐢𝐫𝐢𝐧𝐠: 𝐏𝐮𝐬𝐨 𝐑𝐢𝐜𝐞 𝐚𝐧𝐝 𝐄𝐧𝐬𝐚𝐥𝐚𝐝𝐚𝐧𝐠 𝐓𝐚𝐥𝐨𝐧𝐠

The main course is paired with 𝐩𝐮𝐬𝐨, originating from Cebu and widely enjoyed across parts of Mindanao. It is rice encased in 𝐜𝐨𝐜𝐨𝐧𝐮𝐭 𝐥𝐞𝐚𝐯𝐞𝐬🌴, delicately woven into heart-like form. The leaf holds its structure and keeps the rice moist, originally serving as a 𝐧𝐚𝐭𝐮𝐫𝐚𝐥 𝐩𝐫𝐞𝐬𝐞𝐫𝐯𝐚𝐭𝐢𝐨𝐧 🍚 method that allowed it to withstand long days in tropical heat. Cooking it within the leaf gives it a subtle fragrance that complements the 𝒄𝒉𝒊𝒄𝒌𝒆𝒏 𝒑𝒚𝒂𝒏𝒈𝒈𝒂𝒏𝒈 𝒂𝒏𝒅 𝒃𝒖𝒃𝒐𝒌.

Alongside it is 𝐞𝐧𝐬𝐚𝐥𝐚𝐝𝐚𝐧𝐠 𝐭𝐚𝐥𝐨𝐧𝐠🍅🍆, a Mindanao-style preparation - slow-grilled eggplant with tomatoes, garlic, onion, and ginger, finished by simmering in 𝐜𝐨𝐜𝐨𝐧𝐮𝐭 𝐯𝐢𝐧𝐞𝐠𝐚𝐫 🥥to round out its acidity. This slightly tangy and flavorful side pairs well as it 𝐜𝐨𝐧𝐭𝐫𝐚𝐬𝐭𝐬 the deep smokiness of the pyanggang and the sweet nuttiness of the bubok.

03/03/2026

𝐈𝐧𝐢𝐡𝐚𝐰: 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐏𝐲𝐚𝐧𝐠𝐠𝐚𝐧𝐠 𝐚𝐧𝐝 𝐁𝐮𝐛𝐨𝐤.

Anyo’s main course is inspired by a traditional chicken barbecue, reinterpreting inihaw through the depth of 𝐏𝐚𝐦𝐚𝐩𝐚 𝐈𝐭𝐮𝐦🥥, an aromatic spice paste🌶️ used in Tausug cuisine.

At its heart is 𝐬𝐢𝐲𝐮𝐧𝐮𝐠 𝐥𝐚𝐡𝐢𝐧𝐠 — a burnt mature coconut meat ,also known as 𝐧𝐢𝐲𝐨𝐠, ground with lemongrass, turmeric, ginger, and sili labuyo. Used as a marinade, this black paste allows the chicken to absorb layers of 𝒔𝒎𝒐𝒌𝒚, 𝒏𝒖𝒕𝒕𝒚 richness with a gentle 𝒉𝒆𝒂𝒕.

Alongside it is our take on 𝐁𝐮𝐛𝐨𝐤, a spiced toasted coconut 🥥 traditionally served as a condiment to rice or satti. 🍢This contrasts the Pamapa Itum with its 𝒏𝒖𝒕𝒕𝒚, 𝒍𝒊𝒈𝒉𝒕𝒍𝒚 𝒔𝒘𝒆𝒆𝒕, 𝒆𝒂𝒓𝒕𝒉𝒚, 𝒂𝒏𝒅 𝒂𝒓𝒐𝒎𝒂𝒕𝒊𝒄 notes.🍃

Through this dish, we reveal coconut beyond its familiar sweet and creamy profile, bold and complex which is rooted in 𝐓𝐚𝐮𝐬𝐮𝐠 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧.

28/02/2026

𝐁𝐫𝐢𝐞𝐟𝐢𝐧𝐠𝐬 𝐚𝐭 𝐀𝐍𝐘𝐎.

A moment of pause before service, a time where our front of house and back of house come together, led by our General Manager, 𝐄𝐥𝐥𝐚 𝐋𝐮𝐚, and our Executive Chef, 𝐌𝐢𝐨 𝐆𝐮𝐝𝐚𝐧𝐢 — to align on updates, refine ex*****on, and revisit our intention.

We return to our 𝐜𝐨𝐫𝐞 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭, through our ingredient table revisiting its 𝒐𝒓𝒊𝒈𝒊𝒏𝒔, 𝒑𝒓𝒐𝒅𝒖𝒄𝒆𝒓𝒔 and 𝒃𝒚-𝒑𝒓𝒐𝒅𝒖𝒄𝒕𝒔 that mold each course.🌴🥥

Because at 𝐀𝐍𝐘𝐎, service begins long before the first plate reaches the table.