There can’t be anything more decadent than a tall glass of halo-halo after a lauriat. Right across North Park on Banaue St. is Icebergs, which prides itself on exciting spins on the standard Filipino dessert. For the uninitiated, a traditional halo-halo is a little bit of tropical heaven in a glass — a mélange of sweetened jackfruit, plantain (saba), garbanzos, kidney beans, mung beans, ube halaya, chewy nata de coco, kaong, sago, strings of macapuno (a kind of coconut grown in the Philippines) and leche flan (custard) buried under snowy shaved ice and drenched with creamy milk. It is made to mix together using a long handled spoon prior to eating. Mix, mix, halo, halo.
I got a Caramel Flan con Hielo. In all honesty, I was thinking of Razon’s halo-halo when I ordered it. As it turns out, the Caramel Flan con Hielo is a novel concoction of leche flan, sweetened saba, macapuno balls, fresh ripe mango cubes, topped with a scoop of vanilla ice cream and a cherry, and drizzled with light caramel sauce. There’s an unexpected kick from the sourish mangoes, which I liked. I especially enjoyed the lavish portion of chunky macapuno balls.On our way back to Laoag, Joan wanted to sample Razon’s, so we made a stopover at the Petron-Lakeshore on the NLEX before entering the SCTEX.Razon’s halo-halo is a three part medley — mashed sweetened saba, macapuno shreds and leche flan. Looks can be deceiving, this monochromatic halo-halo is a killer. Finely shaved ice melts into a perfect creamy sweetness with pleasing notes of dayap (key lime) waking up the senses. More on Razon’s here.
Photographed by Blauearth © Blauearth™ All Rights Reserved