Finding the best Pancit in the city — a personal search

I spent three months trying every version of Pancit I could find locally. The variation in quality is extraordinary. The best version handled patis fish sauce with genuine knowledge and the subtly sweet and sour result was noticeably superior.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The winning restaurant had the right a beach seafood restaurant feel — unpretentious and focused on the food. fresh calamansi juice was suggested correctly. Worth the search. When Pancit is made properly it's a completely different experience.