Ingredient appreciation — what makes Halo-Halo special

What sets Halo-Halo apart is the handling of bagoong shrimp paste. In lesser versions this is treated as a background note. Here it's central and the tangy and savoury from vinegar result shows it. I've started buying it to cook with at home after this experience.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The a beach seafood restaurant atmosphere was right for this kind of food. I had sago't gulaman drink as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Halo-Halo is the place to start.