Razon's New Halo-Halo Is Made For the Ube-sessed
This halo-halo has ube in abundance—a far cry from the small scoop found in other versions.
by Bea Faicol
Published on Dec 11, 2025
(SPOT.ph) After decades of serving their famous Simpleng Masarap halo-halo (with just leche flan, macapuno, and caramelized bananas) and pancit luglug, Razon’s of Guagua has decided it’s time for a little glow-up. The logo’s been polished, the branding’s sleeker, and the interiors (especially at the SM Mall of Asia branch) now lean modern without losing that familiar warmth of home-cooked food—as the owners explain, each branch has always been an extension of their dining table.
And, this isn't just any visual makeover; Razon's of Guagua is adding new dishes to the menu too, as additions joining the classics. Here are our favorites:
UBE HALO-HALO
We all know Razon's Simpleng Masarap is, well, simply delicious as its name suggests, but they now have a Ube (P145 and P185) version with a bold purple hue. It has the same finely-shaved ice and sweet strips of macapuno, but instead of sweetened plantains, it uses ube.
If you like your ube halaya similar to the one popular in Baguio, you're in for a treat—this has an abundance of it in a glass of halo-halo. No more excavating for a sad teaspoon of ube like you’re on a treasure hunt, as one would if the halo-halo was bought along the streets. Razon's version puts the star ingredient front and center, loudly and proudly.
Of course, loyalists will stay with Simpleng Masarap because nostalgia is a powerful thing—but there's still definitely a pull with this ube version.
ESPECIAL NA LUGLUG
Another longtime favorite that got a well-deserved improvement is the Especial na Luglug (P230 for a small order; P950, P1,350, and P1,650 for bilao sizes ranging from small to large). It’s the Kapampangan counterpart of pancit palabok—same bright, savory sauce, same comforting slurp factor—but the Kapampangan version uses thicker noodles that give it a sturdier bite.
What really earns it the “especial” badge, though, is the unapologetic layering of toppings. You still get the essential chicharon, of course, but Razon’s goes a step further with ground pork and garlic generously sprinkled on top. Because why stop at deep-fried pork rinds when you can have more, right?
Garlic Fried Chicken Adobo
We all have our own adobo hill we’re willing to die on—dry, saucy, oily, with or without potatoes, and the great vinegar-to-soy-sauce ratio debate. But if you want something that's not part of the aforementioned, Razon’s version is definitely worth considering: the Garlic Fried Chicken Adobo (P348).
Yup, it's fried and dried—no sauce or oiliness whatsoever. It's not anything like what you'd expect Kapampangan-style adobo would be. Instead, Razon's serves these crisp, golden chicken drumsticks that carry a quiet, lingering adobo tang in the meat itself—like it was marinated overnight. And the most interesting part? It's served with ketchup. It adds a sweet, tangy swipe that ties it all together.
Of course, a little menu refresh doesn’t mean the old reliables were removed. Razon’s knows better than to mess with the staples that built its reputation. The bestselling Sisig Kapampangan (P375) is still very much alive and sizzling, the Kalderetang Baka (P270 for solo, P448 for sharing) remains as comforting as ever, and—bless them—they kept (my personal favorite) the Dinuguan + Puto combo (P298). You can also go straight for the Dinuguan on its own (P230) and pair it with whatever rice your heart or stomach desires.
While the visuals may have stepped into the present, the heart of Razon’s hasn’t budged an inch. The food that made them a household name is still there, still comforting, still carrying decades of family recipes and Kapampangan pride. The difference now? We've got even more reasons to come back. The classics still hit, the upgrades feel right, timely, and natural.
For more information, check out Razon's of Guagua's Facebook page.
Bea Faicol runs on questionable amounts of coffee and matcha, and occasionally, a classic G&T.