This Halo-Halo joint in QC has the beloved summer treat in kakanin, buko pie, and even mango graham flavors

Summer's coming, Pagasa reported this week. And what is summer without a taste of  refreshing halo-halo?

As though its maximalist amalgam — of sweet red beans, nata de coco in Christmas colors of red and green, slivers of macapuno, ube jam, and sweetened bananas buried in shaved ice, topped with leche flan, a scoop of ice cream if one is generous, and drizzled with evaporated milk — wasn't enough, here comes Halo-Halo Story serving us more of the same. 

The halo-halo joint, opening tomorrow on Quezon Avenue (where the iconic Ma Mon Luk is also located), has concocted its own delicious versions of the dish: A re-imagination of the famed halo-halo in the form of native delicacies like Buko Pie, Maja Blanca, Mango Graham, even a version of the after-school street food treat Iscramble sa Iskul.

If that's a little too much, don't worry. Halo-Halo Story also considered halo-halo traditionalists with their Halo-Halo Ng Kapitbahay, the summer treat just the way we know and love it. 

Price points of the all the cold goodies are attractive, ranging from P188 to P148.

(L-R) Halo-Halo Story serves the famous summer treat in inventive kakanin flavors.  Traditional halo-halo they like to call halo-halo ng kapitbahay

Besides the unique varieties, what makes their halo-halo extra special are the artisanal ice cream and the special, finely shaved frozen milk (with flavors like ube and buko) used to top premium ingredients. 

Feeling even more generous? Check out Halo-Halo Story's add-ons (from P25 to P55 per ingredient): like artisan ice cream, rainbow sprinkles, buttercoco crunch, coconut bits, crushed graham, pearls, or extra ingredients of what you're already having.

The evil genius (because all the dishes are delicious) is Duncan Yu, an art collector whose taste for the fine stuff has apparently extended to the culinary side.

"It’s a post-pandemic thing," says Yu. "I wanted to bring back the vibe of how people used to go to dessert places to chat or catch up with each other, to ‘chill’ with our desserts (no pun intended) and talk about their day or anything under the sun over our halo-halo Hence, the hashtag #storiesoverhalohalo."

And yes, there's a method to Halo-Halo Story's refreshing madness as Yu digs deep into the narrative of how the concoctions came about.

"The idea is actually from a ‘readymade recipe’ similar to Marcel Duchamp’s process with his art," he says.

"Like for Buko Pie, I have always been fascinated about how the buko pie chain of stores in Tagaytay, which is just a few meters apart from each other, seem to be doing well. I love coconut personally. I have it in my fridge every day.

"The Four Cheese, I see it on pizzas and pastas. The challenge is, which particular kind of cheese do we put together that would work?"

"Maja Blanca, I also used to eat as a child. An ambulant vendor would pass by and offer different kakanin, and I would always choose Maja Blanca. Same process, put the real ingredients, and then see and taste if it works."
 
Officially opening on Saturday at 11 a.m., Halo-Halo Story has had its early taste of popularity on social media as halo-halo lovers have been spreading the sweet word. 

"Since we are barely one year in existence, we are focused on improving our service and efficiency. We will also be working on our menu and we will be opening new branches as well," says Yu. — LA, GMA Integrated News

Halo-Halo Story is located on  42 Quezon Avenue (in between Ma Mon Luk and Wilcon. It's in front of Banawe Avenue U-turn slot near Banawe Street. It will soon open at the SM Sta. Mesa Food Hall and at SM Southmall Food Court.