Filipino cuisine is a complex mix of influences and techniques drawn from the Americas, Spain, India, Malaysia, China and Indonesia, and no one in Auckland is embodying that eclecticism better than Nanam, the Takapuna restaurant that moved from its original premises in Royal Oak to the North Shore a couple of years ago. And, it seems, the locals love it. The surprisingly large room effortlessly accommodates friends celebrating birthdays over cocktails, families sharing a meat-laden feast, and intimate dates over candlelight.
And the menu works for all these occasions, too, from lighter options like the tuna ceviche in coconut vinegar (ever so lightly grilled, to give it a smoky glow) or the dry pork and prawn curry served in lettuce, to heavy hitters like the famous Wagyu sausage “Longganisa” served with a tortilla and chipotle mayo, or the magnificently crispy “Lechon” pork belly served with an artichoke pâté and cucumber salad. If you can’t decide, there are set menu options, and if you’re of a certain social persuasion, there’s even a bottomless brunch on Saturdays.