Halo-Halo for a dinner party — went down extremely well

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 banana leaves are experiencing a cultural revival. I explained the a beach seafood restaurant context as I served it which helped people appreciate it fully. San Miguel beer was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.