Anyo Table

19/04/2026

How does ANYO’s General Manager, Ella Lua 𝐨𝐫𝐜𝐡𝐞𝐬𝐭𝐫𝐚𝐭𝐞
both the Back-of-House and Front-of-House?

For her, it begins with a family meal, 𝐬𝐞𝐭𝐭𝐢𝐧𝐠 𝐭𝐡𝐞 𝐭𝐨𝐧𝐞 before service begins. From there, it becomes a 𝒇𝒍𝒐𝒘 of constant communication, trust, and understanding where everyone is coming from.

With that, the team is able to bring to life a single ingredient🌴🥥, expressed through its textures, by-products, and flavors, so that every guest doesn’t just see it, but truly feels it.

In partnership with 𝑴𝒂𝒍𝒍𝒂𝒓𝒊 𝑫𝒊𝒔𝒕𝒊𝒍𝒍𝒆𝒓𝒚, 𝑨𝒃𝒖𝒃𝒐𝒕 𝑾𝒐𝒐𝒅𝒔𝒕𝒓𝒖𝒄𝒌 𝑭𝒖𝒓𝒏𝒊𝒕𝒖𝒓𝒆, 𝒂𝒏𝒅 𝑫𝒐𝒏 𝑷𝒂𝒑𝒂 𝑹𝒖𝒎.

14/04/2026

There’s something in every corner that explains 𝐀𝐍𝐘𝐎 better than words ever could—the warmth, the textures, the quiet calm of the space. Every detail is thoughtfully curated, so nothing feels forced.🪔🛋️

It’s a dining experience, but it’s also a 𝒕𝒂𝒃𝒍𝒆 where we come together. Where each story pays tribute to the rich culture of the Philippines.🥥Even the service becomes part of that story, attentive, and intentional, allowing each moment to unfold seamlessly.🔖

𝐀𝐍𝐘𝐎 is a space where everything connects and resonates with you, in one way or another.

In partnership with 𝑴𝒂𝒍𝒍𝒂𝒓𝒊 𝑫𝒊𝒔𝒕𝒊𝒍𝒍𝒆𝒓𝒚, 𝑨𝒃𝒖𝒃𝒐𝒕 𝑾𝒐𝒐𝒅𝒔𝒕𝒓𝒖𝒄𝒌 𝑭𝒖𝒓𝒏𝒊𝒕𝒖𝒓𝒆, 𝒂𝒏𝒅 𝑫𝒐𝒏 𝑷𝒂𝒑𝒂 𝑹𝒖𝒎.

13/04/2026

Behind every dinner service is unseen work—hours of preparation, discipline, and care.

At the center of it all is our Executive Chef 𝐌𝐚𝐫𝐢𝐚𝐡 𝐆𝐮𝐝𝐚𝐧𝐢, who leads the team with composure and finesse. Guiding the team to move with precision, skill, and patience.

An artistry that fuels 𝐀𝐍𝐘𝐎’𝐬 kitchen, mastered through months of shared service and dedication.🥥🌴

In partnership with 𝑴𝒂𝒍𝒍𝒂𝒓𝒊 𝑫𝒊𝒔𝒕𝒊𝒍𝒍𝒆𝒓𝒚, 𝑨𝒃𝒖𝒃𝒐𝒕 𝑾𝒐𝒐𝒅𝒔𝒕𝒓𝒖𝒄𝒌 𝑭𝒖𝒓𝒏𝒊𝒕𝒖𝒓𝒆, 𝒂𝒏𝒅 𝑫𝒐𝒏 𝑷𝒂𝒑𝒂 𝑹𝒖𝒎.

05/04/2026

Ambience is everything working quietly together. At 𝐀𝐍𝐘𝐎, sound, space, purpose, and the beauty of local craftsmanship come alive through our partnership with 𝐀𝐛𝐮𝐛𝐨𝐭 𝐖𝐨𝐨𝐝𝐬𝐭𝐫𝐮𝐜𝐤 𝐇𝐨𝐦𝐞 𝐅𝐮𝐫𝐧𝐢𝐭𝐮𝐫𝐞.

Each piece thoughtfully handmade by their craftsmen whose artistry adds to the 🪵🏺warmth and character in 𝐀𝐍𝐘𝐎’s space.

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!