This alta halo-halo is adorned with gold leaf and made vegan, too!
If there's one word to describe Heart Evangelista's style, it would be luxury. Certainly it doesn't just apply to what she wears, it also goes into everything she does, even on what she eats.
On Aug. 26, 2021, the actress and fashion influencer shared on Instagram a snap of her fancy halo-halo, and netizens are going crazy about it.
Crafted by Filipino chef Sally Camacho Mueller, the blinged out vegan halo-halo imbibes the spirit of the classic summertime staple, only elevated and made opulent. It includes ube glace, buko pandan tapioca, azuki beans with ginger, mango, nata de coco, coconut vanilla crema, and shaved ice with gold leaf, for a little bling. The dessert was served during her visit in Los Angeles, US.
Chef Sally, being named as one of America's top pastry chefs in 2012, definitely knows how to whip up grand plated desserts. Apart from the halo-halo, she also reimagined Filipino meals by turning them into delectable vegan dishes for the dinner. Her version of kilawin incorporates watermelon and jicama. Bocha squash, string beans, pea tendrils, and jalapeno shine in her Bicol Express. Tofu and green papaya are the star of her Crispy "Chicken" Adobo. Bistek became plant-based with ingredients like soy-braised onions and couscous.
Currently, chef Sally is the partner and executive pastry chef of Tesse Restaurant and Café and Bakery at Sunset Blvd., West Hollywood in California. She previously worked for Jonathan Club, Ritz-Carlton Hotels, Four Seasons Hotels & Resorts, Hotel Bel-Air, and Wolfgang Puck Fine Dining Group. She also became a contestant for "Top Chef: Just Desserts" and a finalist for "World Pastry Team Championship.