RAMEN HALO-HALO of Ilagan City, Isabela. A Filipino chef created this cold delight. Last summer, I stumbled upon this in the Japanese Tunnel Restaurant of Ilagan City. This al-dente and cold noodle variation of halo-halo is with sweetened boiled ripe saba banana, colored sago balls, colored gulaman, sweetened boiled ripe langka, milk, scraped ice, lots of granulated white sugar at the bottom, and topped with pinipig (crisp rice flakes) with what apparently be a Stick-O chocolate striped barquillos (wafer roll). Though corn is a symbolic farm produce of Ilagan and most often found in our conventional halo-halo, no sweet corn is used here for some reasons about texture and taste. The ramen is made in the kitchen, mild in taste, and do not expect that it tastes like ube, it's just purple in color to complement with the kaleidoscopic image of halo-halo. This is the creation of chef Enrico "Eric" Lasquety and he served it as his legacy to his family and to relate his passion for food with the historical Japanese occupation in the country. This could be the first kind of halo-halo with ramen yet in the world as this cannot be found elsewhere, not even in Japan as claimed by Eric. It all started as an experimental concoction that eventually became a best seller in his store. For those who are interested, visit his dining place or you may text or call him at 09652649041.