Halo-halo made with frozen milk, not ice.

A recipe from Lola Bebang's kitchen, first sold from a Quezon City garage in 2021. Today: 50 emerald-and-gold stores nationwide, new branches opening every month, and the same rule in every cup. Creamy to the last spoonful, leche flan waiting at the bottom.

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As featured in SPOT.ph RAPPLER EsquirePhilippines PhilSTAR L!fe Daily Tribune

The internet has opinions. Here are a few.

“May just be the best halo-halo in Manila.”

GeoffReview

★ “Creamy, and I would say that it was worth the hype.”
Ivan On The Move
★ “Still thinking if you should try Bebang Halo-Halo? A BIG YES!”
The Peach Kitchen
★ “Cracked the code on what makes halo-halo the perfect meryenda.”
Bookman's Guide

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Every cup is packed to travel: sealed, chilled, and layered so it arrives the way it left the store. Choose your app and it's on the way.

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Delivery hours and coverage vary by branch.

Fifty stores. One of them is closer than you think.

Type your address and we'll line up every branch from nearest to farthest, with hours and directions. New stores open every month, so check back if yours isn't on the map yet.

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It started with Lola Bebang.

Her granddaughter Mae grew up in a family that made its halo-halo with frozen milk instead of shaved ice. During the pandemic she made it at home and sold cups to the neighbors, sari-sari style. The line down the street said everything.

Five years later the recipe hasn't changed. The kitchens are just bigger.

Frozen milk We freeze and shave full cream milk instead of ice. Nothing dilutes as it melts, so the last spoonful is as rich as the first.
Flan at the bottom You don't mix it. You excavate it. The leche flan sits at the base of the cup, so the best part is the reward for finishing.
A royal crown The Royal Halo-Halo is finished with a 24-karat gold garnish. Yes, real gold. It felt right.

Fun. Royal. Filipino.

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