In the mid-’90s, Tony Roma’s came to the Philippines and won our hearts with their ribs and flame-grilled specialties. I remember enjoying the barbeque chicken dish with a cup of broccoli and cheese soup while the rest of my family savored every morsel of their baby back ribs. “Don’t forget to ask for extra BBQ sauce!”
But the star of my dinner was none of the above. I always saved room for dessert, the cookie skillet sundae—a soft chocolate chip cookie freshly baked on a skillet topped with creamy vanilla ice cream and hot fudge.
More than a decade later, my family would still occasionally drop by Tony Roma’s in Glorietta 4. One afternoon in March, my folks were having a late lunch there and I dropped by. One look at the menu and I knew just what I needed.
“I’ll have a cookie skillet sundae,” I told the waiter. They said it’s good for 2-3 people, but I wolfed down the whole thing.