Carlo Agustin’s great grandmother must be so proud of him as the entrepreneurial 28-year-old has not only continued her Lola Rosy’s tradition but has even innovated it to cater to a wider market.
If there was one thing his family was known for back in the day, it was Pancit Malabon, something she successfully peddled back in the 1940s in an eatery called RosConBelDeNer, a portmanteux of her daughters’ names.
The shop was deemed to cease operations in 2011 when Aling Rosy passed away. But Carlo, fourth generation of the family, decided to keep her legacy alive by opening Mama Belen’s Kitchenette in the very same place her lola’s eatery stood, using the very same recipe she started with (just a few minor tweaks to prolong the pancit’s shelf life), and even utilizing the same kitchen implements she worked with.
Accommodating requests
“Honestly, as a bibo kid din siguro, I’m always willing to satisfy kung ano ang gusto ng client, when they request to have pancit that has a lot more seafood or has a lot more pork, then we try to adjust.”
It has always been his intent, ever since he opened shop, to cater to the requests of customers, whenever possible. There was one time when a guest wanted a vegetarian version and so he cooked with vegetable oil, and only put egg, pechay Baguio, kinchay and celery as toppings—no meat.
Some, especially those familiar with the original pancit Malabon, order his specialty with oysters. To avoid spoilage, he cooks the mollusc adobo-style before laying them on a bed of orange-tinted thick rice noodles.
Two thumbs up review
Just before the pandemic, a guest took a chance, called and asked if it’s possible for him to make a request—a Pancit Malabon that’s suited for his Muslim friend. The customer listed down what he can and can’t eat, and after checking, Carlo realized that he could easily adjust to his preferences.
He first sourced for ingredients, particularly halal-certified oil and prawn crackers. “Our Muslim friends, at least my clients, are okay with rice noodles and calamansi, even if the food is not cooked in a halal kitchen.” He favors the cleanliness of the cooking process more rather than the strict certification.
Consequently, Carlo was able to produce something he is proud to serve to his guest—a pancit that’s cooked in a pan that hasn’t touched pork, topped with seafood, and finished not with chicharon but with crushed prawn crackers.
They were so satisfied that they called the next day to order two bilaos more. “Now, because of word of mouth, we’ve been getting more calls for it. Some even come to the store to inquire.”
Mama Belen’s Kitchenette is located at 45 A. Bonifacio St., Flores, Malabon City.
Frequently Asked Questions
Mama Belen’s Kitchenette is a family-run eatery in Malabon City known for its authentic Pancit Malabon made using a treasured family recipe passed down through generations.
The business is owned by Carlo Agustin, a fourth-generation family member who revived the legacy of his great grandmother, Lola Rosy.
RosConBelDeNer was Lola Rosy’s original eatery, named after a combination of her daughters’ names, where she sold her famous Pancit Malabon.
Yes. Carlo is known for accommodating customer requests whenever possible, including extra seafood, more pork, or special dietary preferences.
Yes. Carlo has prepared Muslim-friendly versions using halal-certified ingredients, seafood toppings, separate cookware, and prawn crackers instead of pork-based toppings.
Mama Belen’s Kitchenette is located at 45 A. Bonifacio St., Flores, Malabon City.
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