Traditional Filipino fare

The Swan Lake is a well-established cosy restaurant situated in the Manama souq, hidden in a small lane, opposite the Bab Al Bahrain.

The outlet is more than 20 years old and offers the island's food lovers authentic Filipino and Thai cuisine.

The interior is set up in a traditional and homely manner with bamboo sticks and jute mats and friendliness is the order of the day with a warm welcome and friendly assistance throughout the dining experience.

Swan Lake is open 24-hours and Annie Santillan, in charge of the restaurant, says the busiest period is during the evening. "We have a high number of local clientele as well as a wide range of expatriates," she explained. "While the Americans come for the spring rolls, Bahrainis are almost always asking for our tom yam soup!"

The restaurant was formerly known as Eagle CafŽ and was changed to Swan Lake in the early 1990s under the management of Sameer Al Alawi.

With the summer season setting in full swing on the island, the restaurant pastry chef was busy preparing a dessert favourite, a cold Filipino dish called halo halo.

Chef Rossana Garcia says it is a popular choice in the Philippines and makes an ideal dessert to help beat the sun's heat in the Middle East. She said: "We use ice cream, jelly, fruits and crushed ice to help cool customers down."

Chef Rossana came to the island six years ago from the Philippines and has taken control of the sweet section at Swan Lake's kitchen. Now the shelves are packed with her creations and special take-aways.

The restaurant is also renowned for its signature dishes including meat sinigang, kare kare, tapsilog, pinakbet and bicol express.

Thai food lovers can enjoy red beef curry, Thai green curry and phad Thai as well as a list of other popular dishes. Chef Rossana shares the recipe of halo halo for GulfWeekly readers. Halo halo

Ingredients:

2 tablespoons kaong (sugar palm)

2 tablespoons nata de coco (jelly-like food product produced by the fermentation of coconut water)

2 tablespoons gulaman (sweet jelly)

2 tablespoons sago (tapioca)

2 tablespoons ube halaya (yam)

2 tablespoons leche flan (custard)

2 tablespoons sweet corn

2 tablespoons pinipig (pounded and toasted glutinous rice grain flakes)

Crushed ice to fill glass

2/3 evaporated milk

A scoop of ice cream of choice

Sugar (optional)

Preparation: Put everything in a bowl, followed by shaved ice, evaporated milk and a scoop of ice cream. Others chose to top the dessert with just ice, milk and sugar.