Still in Feliza Café in Taal, I was able to sample a recipe of Pancit from way back more than a hundred years ago – aptly called Pancit 1913. This recipe is another product of the research and the interpretation of their executive chef – Chef Giney Villar. It is a combination of mostly thin rice noodles and a handful strands of flat miki noodles. The garlicky mixture of these noodles is completed with an array of ingredients – pieces of liempo, cubes of fried tokwa or local tofu, egg wedges, shelled fresh shrimps then garnished with spring onions and toasted garlic. The serving which is also good for sharing of 3 to 4 persons is priced at Php.315.
In comparison with their Pancit Taal (please see my previous entry), I would prefer Pancit Taal for the simple reason that I’m not very fond of tokwa or tofu. However, this pancit dish is equally unique and delectable in its own way. The historical significance of this dish may not also be disregarded as it is not very usual for century-old Filipino dishes – noodles in particular being served anywhere.
Feliza Cafe y Taverna: 6 Felipe Agoncillo At., Taal, Batangas