Halo-Halo

I'm sceptical of any restaurant claiming to do Halo-Halo well, having been disappointed often enough. This one delivered. The deeply umami base was authentic and the use of bagoong shrimp paste showed real knowledge. kamayan feasts eaten with hands from banana leaves are experiencing a cultural rev…

I took a cooking class specifically to learn how to make Halo-Halo correctly. The instructor explained why annatto seeds is used the way it is — something I'd never understood from just eating it. The deeply umami result when you make it yourself is different. kamayan feasts eaten with hands from b…

Halo-Halo opened a door into a cuisine I'd previously known almost nothing about. The tangy and savoury from vinegar flavours are unlike anything in my usual rotation and I mean that positively. kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. Understanding tha…

Halo-Halo at this place was fine. The rich and porky flavour was there but not distinguished. cane vinegar was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. kamayan feasts eaten with hands from banana leaves …

I grew up eating Halo-Halo and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the subtly sweet and sour was right, calamansi lime was handled the way it should be. kamayan feasts eaten with hands from banana leaves are experiencing a cultural …

I spent an afternoon making Halo-Halo from scratch following a traditional recipe. Getting annatto seeds right was the main challenge — it's not as straightforward as it looks. The rich and porky result was rewarding once I got it right. kamayan feasts eaten with hands from banana leaves are experi…

I made Halo-Halo for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The tangy and savoury from vinegar profile was the main talking point — no one had quite experienced annatto seeds used that way before. kamayan feasts eaten with hands from ban…

Some dishes exist to comfort and Halo-Halo is absolutely in that category. The tangy and savoury from vinegar quality works on something almost primal — you feel the warmth of it immediately. patis fish sauce does work that no substitute can replicate. kamayan feasts eaten with hands from banana le…

I went in with low expectations — I'd had mediocre versions before. What I found was Halo-Halo made with real commitment to patis fish sauce and technique. The subtly sweet and sour result was more complex and satisfying than anything I'd had before. Filipino adobo was the Spanish colonisers' term …