The Filipino noodle dish, symbolizing long life and traditionally served at birthdays. Varieties abound, from everyday bihon and canton to regional specialties such as Quezon’s habhab and Cagayan’s pancit batil patong, each with distinct noodles, sauces, toppings, and a strong local character.
Pancit
Musings on why we have meryenda between meals.
Discover how suka, patis, bagoong, and lechon sarsa transform rich, fatty viands into perfectly balanced culinary masterpieces.
It’s not a party without these 6 dishes at the handaan!
From its working-class roots to its signature savory sauce, kinalas tells the story of Naga City—and Mang Kok’s Kinalas is helping keep that tradition alive.
Every pancit has its own personality. Read along to meet some of them!
What began beside Librado “Ado” Castillo’s barber shop in 1952 grew into a beloved family-run panciteria known for topping its noodles with crunchy chicharon.
Stuck with pancit that’s gone soggy or adobo that’s too salty? These tips should help!
One thing I know is, if you can cut, then you're on the right path. Level up your kitchen skills with the brunoise, julienne, and chiffonade!
After weeks of rain and gloomy skies, Pho Bar serves up the kind of steaming bowl that warms you from the inside out.
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