Toyo Eatery

Toyo, Tagalog for soy sauce, hints at the restaurant's appreciation of apparently simple items that in fact take time and are complex to craft. Ingredients are sourced exclusively from the Philippines; fermenting and preserving is done on site. The chef balances seasoning – soy, vinegar and fish sauce – to enhance the dishes and highlight the natural flavours. For a traditional experience, try kamayan: a shared meal served on banana leaf, eaten with your hands.

• The name references toyo, the Tagalog word for soy sauce, a clue to the kitchen’s focus on deceptively simple building blocks.
• Fermenting and preserving are done on site, with ingredients sourced from within the Philippines.
• Kamayan is offered as a shared banana-leaf meal eaten by hand.

Signature Ingredients

• Soy sauce (toyo)
• Vinegar
• Fish sauce
• Fermented and preserved elements made in-house
• Filipino-sourced produce
• Banana leaves (kamayan service)

Menu Summary

Tasting-menu dining built around Filipino ingredients and techniques, with extensive in-house fermenting and preserving. Seasoning leans on soy, vinegar and fish sauce to sharpen, lift and balance dishes rather than overwhelm them. A traditional kamayan option is offered, a shared meal served on banana leaves and eaten by hand.