Cooking class experience — learning Halo-Halo properly

I took a cooking class specifically to learn how to make Halo-Halo correctly. The instructor explained why annatto seeds is used the way it is — something I'd never understood from just eating it. The deeply umami result when you make it yourself is different.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. We learned how a turo-turo cafeteria shapes the way this dish is eaten. The class ended with the meal and a glass of San Miguel beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.