The waffle sandwich in all its iterations has been a fairly common sight in Filipino food courts and train station stalls for the better part of over three decades. In the early 1980s, tubular waffles filled with cheese or frankfurters were popular post-grocery shopping treats. In the late 1990s, sugary Pegi Belgian waffles were sold from mall kiosks in chocolate, coffee, strawberry, and classic plain vanilla. Waffle Time, another tube-waffle peddler, upped the game in the noughties’ by offering the usual cheese and frankfurter combos, but also a number of swankier flavors like fruit jam, cheesedogs, tuna mayo, chicken salad, and even a choice between Belgian and Swiss chocolate.
And not there’s Famous Belgian Waffles, another mall/food court stall that claims that they are the original waffle sandwich. Really, now…
Their waffle-wiches are priced in the middle of the P 20 for a Waffle Time log and P 80+ for a Pegi waffle or its descendant, the Starbucks waffle with whipped cream and syrup. So you pay about 35 – 45 for a standard, one-filling foldover and 45 – 55 for a double-stuffing sarnie.
I’ve had the chocolate and peanut butter combo shown above. It’s passable: compound chocolate, chunky peanut butter – a combination that works pretty well. However, even while warm, these waffles are all floppy and the edges never seem to crisp up. Until FBW can find a way by which they can add crunch and structure to their waffles, I’ll stick to the cheap stuff: they have the formula down pat, so why change anything?