MoreAbout Us
OurStory
Nanam Eatery opened at 126 Symonds Street, Royal Oak in March 2015. Owners Chef Andrew James Soriano with partner, Chef Jessabel Granada started their venture selling “Taco Pao” (taco siopao) with pork cooked in humba sauce in a four sqm food stall in Auckland night markets. This started Nanam’s humble beginnings with Chefs Andrew and Jessa exploring Filipino cuisine with the help of Andrew’s brother, Ryan Soriano, a young aspiring chef. Since then, Nanam has been offering quality, unique and modern interpretation of Filipino traditional cuisine as it continues to tread through previously uncharted kitchen territory.
OurTeam
Andrew Soriano
Executive Chef
I am a fan of simplicity. My food style and creativity are both inspired by my grandma’s wisdom to look beyond satisfying man’s hunger by creating the food that appeals to and delights the heart.
Jessabel Granada
Executive Chef
I love creating memories around food and what makes it a good dish. Connecting to nature and to community and working with an open mind is how I create a dish.
Ryan Soriano
Sous chef
I crave for challenges and create my dishes based on rich and varied aspect of culture. Appreciating culture inspires me to cook dishes influenced by my experiences and ethnic diversity.
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Every dish we tried was good and we all raved about it.ANGELA
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New AND improved might actually be a thing after all.ANNIE HOLLISTER-JONES
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…Experience the brilliant flavours of the Philippines for yourself.JAIDEN BHAGA
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Seek out this cult restaurant for flavoursome offerings that are sure to leave you further enamoured with the virtues of Asian fare.DENIZEN
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Nanam moving to Takapuna definitely set the community’s heart aflutter with excitement.I Love Takapuna
OurStory
Nanam Eatery opened at 126 Symonds Street, Royal Oak in March 2015. Owners Chef Andrew James Soriano with partner, Chef Jessabel Granada started their venture selling “Taco Pao” (taco siopao) with pork cooked in humba sauce in a four sqm food stall in Auckland night markets. This started Nanam’s humble beginnings with Chefs Andrew and Jessa exploring Filipino cuisine with the help of Andrew’s brother, Ryan Soriano, a young aspiring chef. Since then, Nanam has been offering quality, unique and modern interpretation of Filipino traditional cuisine as it continues to tread through previously uncharted kitchen territory.OurTeam
Andrew Soriano
Executive Chef
I am a fan of simplicity. My food style and creativity are both inspired by my grandma’s wisdom to look beyond satisfying man’s hunger by creating the food that appeals to and delights the heart.
Jessabel Granada
Executive Chef
I love creating memories around food and what makes it a good dish. Connecting to nature and to community and working with an open mind is how I create a dish.
Ryan Soriano
Sous chef
I crave for challenges and create my dishes based on rich and varied aspect of culture. Appreciating culture inspires me to cook dishes influenced by my experiences and ethnic diversity.
-
Every dish we tried was good and we all raved about it.ANGELA
-
New AND improved might actually be a thing after all.ANNIE HOLLISTER-JONES
-
…Experience the brilliant flavours of the Philippines for yourself.JAIDEN BHAGA
-
Seek out this cult restaurant for flavoursome offerings that are sure to leave you further enamoured with the virtues of Asian fare.DENIZEN
-
Nanam moving to Takapuna definitely set the community’s heart aflutter with excitement.I Love Takapuna
OurStory
Nanam Eatery opened at 126 Symonds Street, Royal Oak in March 2015. Owners Chef Andrew James Soriano with partner, Chef Jessabel Granada started their venture selling “Taco Pao” (taco siopao) with pork cooked in humba sauce in a four sqm food stall in Auckland night markets. This started Nanam’s humble beginnings with Chefs Andrew and Jessa exploring Filipino cuisine with the help of Andrew’s brother, Ryan Soriano, a young aspiring chef. Since then, Nanam has been offering quality, unique and modern interpretation of Filipino traditional cuisine as it continues to tread through previously uncharted kitchen territory.OurTeam
Andrew Soriano
Executive Chef
I am a fan of simplicity. My food style and creativity are both inspired by my grandma’s wisdom to look beyond satisfying man’s hunger by creating the food that appeals to and delights the heart.
Jessabel Granada
Executive Chef
I love creating memories around food and what makes it a good dish. Connecting to nature and to community and working with an open mind is how I create a dish.
Ryan Soriano
Sous chef
I crave for challenges and create my dishes based on rich and varied aspect of culture. Appreciating culture inspires me to cook dishes influenced by my experiences and ethnic diversity.
-
Every dish we tried was good and we all raved about it.ANGELA
-
New AND improved might actually be a thing after all.ANNIE HOLLISTER-JONES
-
…Experience the brilliant flavours of the Philippines for yourself.JAIDEN BHAGA
-
Seek out this cult restaurant for flavoursome offerings that are sure to leave you further enamoured with the virtues of Asian fare.DENIZEN
-
Nanam moving to Takapuna definitely set the community’s heart aflutter with excitement.I Love Takapuna
OurStory
Nanam Eatery opened at 126 Symonds Street, Royal Oak in March 2015. Owners Chef Andrew James Soriano with partner, Chef Jessabel Granada started their venture selling “Taco Pao” (taco siopao) with pork cooked in humba sauce in a four sqm food stall in Auckland night markets. This started Nanam’s humble beginnings with Chefs Andrew and Jessa exploring Filipino cuisine with the help of Andrew’s brother, Ryan Soriano, a young aspiring chef. Since then, Nanam has been offering quality, unique and modern interpretation of Filipino traditional cuisine as it continues to tread through previously uncharted kitchen territory.OurTeam
Andrew Soriano
Executive Chef
I am a fan of simplicity. My food style and creativity are both inspired by my grandma’s wisdom to look beyond satisfying man’s hunger by creating the food that appeals to and delights the heart.
Jessabel Granada
Executive Chef
I love creating memories around food and what makes it a good dish. Connecting to nature and to community and working with an open mind is how I create a dish.
Ryan Soriano
Sous chef
I crave for challenges and create my dishes based on rich and varied aspect of culture. Appreciating culture inspires me to cook dishes influenced by my experiences and ethnic diversity.
-
Every dish we tried was good and we all raved about it.ANGELA
-
New AND improved might actually be a thing after all.ANNIE HOLLISTER-JONES
-
…Experience the brilliant flavours of the Philippines for yourself.JAIDEN BHAGA
-
Seek out this cult restaurant for flavoursome offerings that are sure to leave you further enamoured with the virtues of Asian fare.DENIZEN
-
Nanam moving to Takapuna definitely set the community’s heart aflutter with excitement.I Love Takapuna
-
Nanam welcomes you to a relaxed and warm dining experience that will showcase our humble Filipino flavours.