Nanam

14/10/2026

09/10/2026

The night you've been waiting for.

Before the doors open, the team sets every table by hand. Candles first, then glasses, then one last look at the room. Tonight, someone finally gets the evening they've been promising each other.

Tell us what you're celebrating when you book and we'll take it from there. Link in bio.

08/10/2026

A humble dish in the Philippines made its way to the international stage.

Longganisa came to the Philippines from Spain. Today it's Wagyu Longganisa, made with First Light Wagyu, proudly grown in New Zealand, and it's gone back to Spain.

Looking back, we're so proud to have represented New Zealand at the 2025 World Tapas Competition in Valladolid. New Zealand produce, on the world stage, in the country where it all began.

Stay tuned for 'Road to Valladolid', the story of how we got there. 🫶

08/10/2026

Longganisa traces its roots back to the Spanish colonial period, an adaptation of the Spanish longaniza that Filipinos transformed with garlic, vinegar, and native spices.

Over time, every region gave it its own flavor, from the sweet longganisa of Pampanga to the garlicky Ilocos version, making it a true reflection of Filipino taste.

Traditionally, it’s served as longsilog (longganisa, sinangag, itlog): a comforting breakfast plate of sausage, garlic fried rice, and fried egg.

At Nanam, our Beef Wagyu Longganisa is a nod to that journey. We take the familiar comfort of longganisa and build it with New Zealand Wagyu beef , creating a sausage that’s both deeply Filipino and proudly New Zealand.

A humble classic, retold in our own way.

Now a Locals Favourite!

07/10/2026

Every barrio has one day a year when the whole village eats together.

Barrio Fiesta is that day. Long tables, lechon on the pass, plates passed hand to hand, nobody leaving hungry. It's how we celebrated growing up, and on Monday 26 October we're bringing it to Takapuna.

Two seatings, 11am and 1:15pm. $85 per person, with a $20 deposit to hold your table. Only 75 seats per seating, so book early at resdiary.com (link in bio).

07/10/2026

07/10/2026

Our most iconic dish on the menu.

Siopao came to the Philippines through Hokkien immigrants during the Spanish colonial period, an adaptation of the Chinese baozi.

Over time, Filipinos made it their own: bigger, handheld, and filled with asado or bola-bola, thanks to innovators like Ma Mon Luk in early 20th-century Manila.

At Nanam, our Taco Pao is a nod to that journey. The bun is hand-rolled and made with beetroot, which gives it a sweet, earthy note that sits well against the sticky humba pork belly. A playful reimagination and our little tribute to siopao.

A Nanam classic, and always on the menu. Book at resdiary.com (link in bio).

29/09/2026

Weekends go fast. Book through the link in bio

27/09/2026

Our leche flan with tanduay spiced ru, pineapple lime compote, broas

26/09/2026

Our Kaipara Purple Kumara and Ube Halaya Ice cream made in house

25/09/2026

Its back

🇵🇭 Barrio Fiesta buffet AT NANAM 🇵🇭
Monday, October 26

Take the day off and let us cook for you. Swipe through for a taste of what’s on the table, a generous spread of Filipino classic and Nanam iconic dishes for the whole family to enjoy.

🎟️ Tickets: $85 per person
💳 $20 deposit required to secure your spot

Seats are limited, so book early to avoid missing out. DM us or call the restaurant to reserve.

Salamat po, we hope to see you there.

Link in bio for bookings

📍 178 Hurstmere Road, Takapuna