ube halaya was the treat that topped off a rainbow hodgepodge of multicultural components: leche flan; fresh jackfruit; tapioca pearls; a drizzle of evaporated milk; a sprinkling of cereal.

The menu includes existing hits, like a doughnut filled with ube custard and another topped with leche flan — a recipe inspired by Camara’s grandmother, who is also the bakery’s namesake.

What could be more tempting on a blazing summer day than a most refreshing, tall glass of halo-halo with its perfectly shaved, melt-in-your-mouth ice laced with a delicious mix of well-loved Filipino ...

From Pateros, which is most famous for its Balut and Penoy, comes Inutak, a layered Kakanin that is similar to Sapin-Sapin, except that it usually comes in only two layers — violet at the bottom and ...