HALO-HALO TIME: Chef Sau del Rosario shares his ‘Kapampangan-style’ recipe

Summer in the city where the air is still...is perfect time for everybody's favorite Pinoy cooler, the halo-halo. While anyone can make this refreshing, ice-cold treat, a brilliant chef will always find a way to put his own delicious spin on a classic.

Here is the first of three acclaimed Filipino chefs who graciously shared their halo-halo recipes with us.

Trained at the Culinary Institute of America and in the restaurants of Paris, Chef Sau del Rosario became one of Metro Manila's "it" chefs when he opened M Cafe at the Ayala Museum in Makati City and Chelsea Market and Cafec in Serendra, Taguig City. Now, he's busy serving sustainable food to the patrons of Le Bistro Vert in Makati.

Chef Sau was happy to share with GMA News Online a recipe that he calls "my very special halo-halo, my version of Kapampangan-style." Its special ingredients are dulce de leche, pastillas, and yema.