In this modern age of foodies one trend that has been going on for quite some time is fusion of two separate dishes. As such, I have been familiar with Pancit Sisig from a popular modern Filipino restaurant here in the Metro.
However a friend of a friend inquired if I have already tried Bicol’s own variety of Pancit Sisig which she would swear is the best pancit there is. Continue reading →
Still at Casa Moderna is a very curious dish I was intrigued about – their “Special Palabok”. What’s special about it I asked their service crew – it has lechon! While their crispy and salty good Lechon Kawali perfectly complements their Pancit Bato or Pancit Guisado, I yet to experience a Palabok with Lechon. Continue reading →
Here in Luzon a mixed guisado noodles of miki (fresh egg noodles) and bihon (thin rice noodles) is a pretty popular fare, while in Cebu and the rest of Visayas and Mindanao region, Bam-i is the more popular noodle mixture. Bam-i or as other Cebuanos would pronounce it – Bam-e, is Continue reading →
One of the challenges of the Pancit King in his conquest to conquer (taste) each and every variety of pancit, is the availability of the dish. There are pancit dishes that he researched on, planned and travelled to its place of origin that upon getting to – only resulted in failure. As a fact, not all of these destinations are actually restaurants. Some of which are only mom-and-pop stalls, home-based and even peddled by street vendors especially those in the far flung provinces.
Pancit Sabsab in Taal, Batangas is one of these “hard-to-conquer” pancit dishes. Continue reading →