On for the rest of the summer is halo-halo, the one-of-a-kind Filipino dessert of shaved ice combined in a cup with condensed milk, mung beans, jellied fruits, plantains, flan, purple yam ice cream, and other doodads (Peralta tops his with Trix cereal). Halo-halo means "mix-mix," which is what you're supposed to do with the concoction with a spoon before you eat it. So far, the chef has taken great pleasure in exposing the unfamiliar to this distinctly Filipino hot-weather treat, customers who include his young son's teacher, who had never had it before ordering one at Roast's Penn Treaty debut. "She said, 'That was so weird, but so good,' " says Peralta — a marketable slogan for halo-halo, and Filipino food in general, if he's ever heard one.