Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term is derived from the French verb fondre (to melt), in the past participle fondu (melted).
Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight.
In the photo, rice balls are dipped in boiling molasses and bamboo sticks are used to take them out of the pan. It would be wise to cool them a bit to protect your precious lips. We, Ilocanos, call the dish ‘Inkalti’. It is rare that it is presented this way. My good friend, Sam of Saramsam Café’ , is a creative genius. He always comes up with delightful surprises such as this one.
Ilocanos are the natives of the northernmost region in the Philippines. We take pride in our honey-pot areas and the cool laid-backness which make Ilocos an ideal place to live in.