|Your 1st and only pancit specialist!|
Who among you attributed you mom’s traditional pancit as the standard of pancit perfection or atleast the only pancit you’ve known in your entire life? Guisado and canton perhaps are the two kinds of pancit you’re only familiar with. Well, here in the Philippines, as much as 7107 islands we have, we might have 7107 ways of cooking it.
Pancit Center brings here in Manila the culture and tradition of each province through its respective pancit in very affordable price. Venturing Luzon, Visayas and Mindanao, Pancit Center has more than 27 variants of specialty pancit all over the Philippines and other noodle dishes. Last Sunday, together with Ramil, Pinoy Adventurista, Mike Laagan and Rina we went to one of its branch, located in Pioneer St. Cor. Shaw Blvd., Kapitolyo, Pasig City for a major pancit food trip.
We were welcomed by Sir Marc, the General Manager and Ms. Mariz of Pancit Center, they introduced to us the brief history of their business and let us experience the Hot Bowls Regional Sampler as the 1st on their menu. It's consist of Bantangas Lomi, La Paz Batchoy, Pancit Miki and Kinalas.
|Sampler only, hence you can order it individually.|
Pancit Miki from Batac, Ilocos Norte
ingredients: thick miki, atchuete/annato coloring, egg, chicken & chicharon
Kinalas from Naga, Camarines Sur
La Paz Batchoy from Iloilo City
ingredients: thin miki, guinamos (Ilonggo bagoong), liver, pork meat, garlic & chicharon
|La Paz Batchoy|
Much likely an appetizer, these noodle soups were a good way to start our real pancit food trip. The second group consisted of Pancit guisado style; the Pancit Bato with Dinuguan, Efuven Guisado and Pancit Habhab served with Lechon Carahay.
|Pancit Guisado style with Lechon Carahay/Kawali|
First on this Pancit Guisado is the Pancit Bato with Dinuguan from Bato, Camarines Sur.
|Pancit bato with dinuguan.|
Pancit Habhab from Lucban, Quezon
ingredients: Lucban noodles, sayote, pork meat, liver & white onions
Efuven Guisado from Iloilo City
ingredients: Efuven noodles, stir-fried vegetables toppings
The third menu is consisted of Two regional renditions of the Palabok (will be launched / available on July 28, 2013).
Spabok from Balanga, Bataan
ingredients: spaghetti noodles, home-made chicharon, tinapa, egg & Corrie's Palabok sauce
Pancit Marilao from Marilao, Bulacan
ingredients: Bulacan okoy, kamias, egg & Corrie's Palabok sauce
The best sellers are Batil Patong, Pancit Cabagan and Pancit Malabon.
Pancit Cabagan from Cabagan, Isabela
ingredients: miki, caldo, quail eggs & lechon carahay
Batil Patong from Tuguegarao, Cagayan Valley
ingredients: Batil (egg soup) & Patong: poached egg yolk, vegetables, ground beef, liver & chicharon
|Pancit Batil Patong|
other Regional Favorites:
Manila's Pancit Puti
Batangas' Pancit Langlang
Quezon's Tamis Anghang Chami
other Hot Bowls:
Lomi soup (Tagalog version)
Bihongke (new) Tagalog version of Sotanghon soup
Kalandrakas (new) Cavite's chicken soup w/ macaroni shells & vegetables
*Special Baon sa Dahon - chicken & pork adobo + longganisa + egg + tomato + rice wrapped in banana leaves
*also available: chicken adobo, daing na bangus, spare ribs, dory tocino & dory longganisa
Who could have thought that pancit can actually bring you to different places. It was like a three-hour long food tripping around the Philippines, Pancit Bato with dinuguan and Spabok are the must try! If you’re a certified foodie, a traveller then Pancit Center is a must for you to visit.
I would like to thank again Sir Marc and Ms. Mariz for a warm accommodation.
Visit there website at www.pancitcenter.com for more info.