Pancit
Walking down memory lane of how pancit came to be in the Philippines will take centuries. Think of this as the quick-cut summary of how it all went down.
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.
The stories behind the classics on the Filipino table.
Discover five regional pancit varieties beyond the usual bihon and canton, from Quezon's habhab to Cagayan's pancit batil patong, all with distinct noodles, sauces, toppings, and flavor!
Corazon and Florida Raymundo continue their family's decades-old tradition, serving Bulacan's signature palabok from the same home kitchen where it all began.
Be it a pancit that's purely vegetarian, loaded with pork, or served with oysters, Mama Belen’s Kitchenette can make it happen.
