The Filipino Halo-halo is made of crushed ice, milk, sweetener, local fruits like jackfruit, coconut, and nata de coco, and beans, usually topped either with a slice of leche flan, yam, or a scoop of ice cream. It’s served in a tall glass and carefully stirred until the concoction is almost like a fruit shake. Thus the name halo-halo, which translates to mix-mix. Halo-halo can also mean a mix of various ingredients. Executive chef Jerry Cruz, our Archipelago expert, tells us where to go for the best halo-halo iced dessert.
I would always eat at DJC Halo-Halo when I was executive chef of Misibis Bay in Albay. DJC’s halo-halo has simple ingredients, using creamy homemade leche flan, homemade ube, and a generous amount of local cheese on top. To me it's perfect.
Call DJC Halo-Halo at Tel +6352 480 6868
Aling Taleng’s Halo-Halo
Catalina Zaguirre started Aling Taleng’s Halo-Halo way back in 1933 in Pagsanjan, Laguna. I always stop by Aling Taleng’s whenever I go to Laguna. Aling Taleng’s uses really good ingredients like kaong (palm), mongo beans, kondol (gourd), leche flan, ube (yam), macapuno (freak coconut) and sugar cane bits in making their halo-halo.
Razon’s of Guagua
Gaisano Mall, Davao branch
Razon’s only has macapuno, banana, beans, evaporated milk and leche flan in their halo-halo but the mix is so delicately good. Macapuno fillings are very hard to find because you only get it when coconut abnormally grows or develops and it’s a staple in Razon’s halo-halo ever since.
Halowich Halo-Halo is a favorite of tourists who visit Boracay Island. It's also my favorite. Halowich’s version of halo-halo uses ingredients such as mango puree, cornflakes, beans, slices of mango, banana and pineapple, topped with chocolate syrup, ice cream and cherry. Perfect for Boracay’s tropical vibe.
What makes Kabigting’s halo halo special is the unique blend of only three ingredients: mashed beans, cream of corn and homemade pastillas (soft milk candy) made using carabao’s milk.
About Chef Jerry
Chef Jerry Montenegro Cruz has prepared meals for the likes of former US First Lady Hilary Clinton on her visit to Manila, and the Prince of Brunei. He has over 13 years of experience as chef of hotel restaurants here and abroad. He was head chef of Diamond Hotel in Manila, executive chef of Misibis Bay in Albay, chef de cuisine at Sofitel Macau at Ponte 16, was overall in charge of Sofitel Philippine Plaza Manila’s a la carte kitchen, and executive chef of Quest Hotel and Conference Center in Cebu. He’s a member of Les Toques Blanches Philippines since 2014.
Published December 2015