Comparing Pancit across three restaurants — an honest verdict

I ate Pancit at three different restaurants in the same week to compare. The results were illuminating. The use of patis fish sauce varied significantly — only one got it right. The tangy and savoury from vinegar profile should be consistent but interpretation differs widely.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The best version came from a turo-turo cafeteria, which felt authentic. San Miguel beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Pancit is larger than you'd think.