Tuck into Filipino ice cream and desserts at ice-cream parlour and coffee house Mamasons.
The 20-cover parlour serves up street-style “dirty” ice cream, named after the street vendors who make small batches of fresh ice cream every day in the Philippines, using a steel drum, ice and salt (“dirty” means non-corporate rather than unclean).
Ice-cream flavours have an eastern influence, with top picks including black coconut and ube (a purple-coloured yam from the Philippines).
Also on the menu is the bilog, a traditional Filipino milk bun filled with ice cream, toasted and dusted with icing sugar.
During the winter months, order the ube hot cocoa, topped with fresh ube whipped cream.
The parlour’s glossy interior features pink velour seating, tropical prints, neon lights, climbing plants and an ever-changing display of artworks from Filipino communities.