Lamesa's Ginataan Halo-Halo

An airy, and well balanced, multi-layered delight. I'm not a fan of the traditional version that is studded with jellies and other more dense components, but Lamesa's version was ethereal and delicious. I really loved the whipped coconut cream (apparently inspired from ginataan), the pale beads of tapioca that also lightened the dish, and the crumbly polvoron powder (a Spanish shortbread) that reminded me of crushed peanut powder. Bonus: the crunchy corn puffs (think corn pops - the best snacking cereal!) and caramel corn (hello? Yes!).

 

This was not the standard sundae nor halo-halo (I could ignore the ube - not one of my faves. Just a personal thing - because it just worked so nicely with everything else in the dish). This was delcious.

 

A definite must try. Even for non-ube or coconut lovers like me.

 

Toronto Life's Must Try:

www.torontolife.com/daily-dish/must-try/2014/03/10/must-t...

 

Lamesa Filipino Kitchen

669 Queen Street W.

Toronto, Ontario

(647) 346-2377

lamesafilipinokitchen.com/

Twitter:@LamesaTO

 

Executive Chef & Partner: Rudy Boquila

Done