MAKATI CITY — The beloved halo-halo, a dessert long celebrated for its colorful blend of sweet beans, fruits, jellies, and shaved ice, is taking on new forms in Makati. In the country's culinary capital, chefs are embracing the iconic Filipino treat as a platform for creativity. Rather than simply preserving tradition, they are refining, deconstructing, and combining it with international influences, transforming a familiar summer favorite into an elevated dessert experience.
East Meets West in a Bowl of Ice: AzukiToyo
Located within the Karrivin Plaza arts district, AzukiToyo is a collaborative dessert venture between Toyo Eatery and Tokyo’s two-Michelin-starred Florilège. At the intimate eight-seat dessert counter, former Inatô chef Samantha Constantino combines the delicate texture of Japanese kakigori with distinctly Filipino flavors, preparing each shaved-ice creation tableside. Its signature Halo-Halo Kakigori offers a completely different approach to the classic dessert. Rather than serving everything mixed together, the ingredients are carefully layered and designed to be enjoyed from top to bottom. Fine, cloud-like ice is paired with saba, ube in multiple forms, langka, leche flan, pinipig, and other traditional ingredients. Equally inventive is the Mais at Keso, which reinterprets mais con yelo through a luxurious combination of Quezon corn and queso de bola, creating a unique balance of savory and sweet flavors.
The Measure of a Legend: MilkyWay Café
For those who appreciate tradition, MilkyWay Café remains a benchmark for premium halo-halo. Situated along Arnaiz Avenue and serving diners since 1962, the restaurant has built a reputation for quality and consistency. Its halo-halo highlights carefully selected ingredients and is crowned with a scoop of homemade ube ice cream. The dessert is prepared using a traditional hand-cranked ice-shaving machine, producing the light, fluffy texture that halo-halo purists value.
Playful Twists and Modern Comforts
The evolution of halo-halo continues across Makati’s dining scene. Manam, which operates a branch in Greenbelt, is known for updating Filipino favorites while preserving their familiar flavors. Its "Namnam Halo-Halo" stays true to the essence of the dessert while presenting it with a contemporary visual appeal, layering red gulaman, green kaong, ube halaya, ube ice cream, and leche flan over crushed ice and chilled milk. Meanwhile, The Peninsula Manila offers a more refined hotel-style interpretation through its “Halo-Halo Harana.” This tropical dessert features premium ingredients and a generous serving of ube ice cream. It gained international attention when Time magazine famously described it as “The Best Legal High” in 2006. From the meticulous craftsmanship of AzukiToyo to the enduring excellence of MilkyWay Café, Makati has emerged as one of the best places to experience the continuing evolution of halo-halo. Together, these establishments demonstrate how a beloved Filipino classic can be reimagined while remaining true to its roots.
