Pancit Center: One-Stop Regional Tour of the Philippines

One of the common dish in most Filipino occasions is the Pancit since it signifies a healthy and long life. Growing up, I was not really an avid fan of the Pancit as I prefer the sweet spaghetti. I only learned to appreciate this dish when I was already working.

One afternoon, fellow blogger Ramil of Pinas Muna asked me and other bloggers Mervin of Pinoy Adventurista, Kirk of Kirk Anatomy and Rina of Simply Rins to join him upon the invitation of the owners of Pancit Center.

Pancit Center is the first and only restaurant serving different ways on how this noodle dish is cooked from various regions of the Philippines. Their first and main branch is located at Pioneer St. Cor. Shaw Blvd., Kapitolyo, Pasig City which opened in 1978 was originally named Corrie's Pancit Malabon, was a resounding success and was rebranded to Pancit Center to pave way for other pancit favorites from other cities and provinces. Eating here was like traveling or going on a food tour around the Philippines.

We were welcomed by Mr. Marc Angeles and partner as they gave a brief introduction of the business and how they traveled around the country to look for pancit dishes that they can add to the menu. We started with the Hot Bowls Regional Sampler that included Batangas Lomi, La Paz Batchoy, Kinalas and Miki that uses miki as the base ingredient.

Hot Bowls Regional Sampler

Batangas Lomi from Lipa, Batangas is prepared using fresh miki, pork, liver, meatballs and kikiam and is already a popular dish among Manileños to keep the stomach warm.

Batangas Lomi

La Paz Batchoy, popularized by Ilonggos consist of thin miki with guinamos (Ilonggo bagoong), liver, pork meat, garlic and chicharon.

La Paz Batchoy

Kinalas from Naga, Camarines Sur uses thick miki cooked with pork meat, special sauce & egg. From the word "Kinalas" the pork were shredded from the bones, which they say is the best part of meat.


Pancit Miki from Batac, Ilocos Norte is a mix of thick miki, atchuete/annato coloring, egg, chicken and chicharon.

Pancit Miki

The hot bowls were paired with their special puto to accentuate the taste. As the Cebuanos would say it, "Lami kaayo tanan!" which translates to Everything is delicious! For me, the Batangas Lomi has the best taste since I like my food with a bit of sweetness.

The 2nd set consists of 3 ways on how the Pancit Guisado can be prepared, which they dubbed "Three takes on Pancit Guisado." The first is the Pancit Habhab from Lucban, Quezon cooked using Lucban noodles, sayote, pork meat, liver and white onions. I have tried this in one of my trips to Lucban during the Pahiyas Festival celebrated every 15th of May.

Pancit Habhab

Next is the Efuven Guisado from Iloilo City with Efuven noodles topped with stir-fried vegetables. It was the first time I heard of the Efuven Noodles which is the local linguine in Iloilo.

Efuven Guisado

The last dish of the second set was Pancit Bato w/ Dinuguan from Bato, Camarines Sur. Bato noodles is produced in the town of Bato, hence the name. It is prepared just like the Pancit Canton with vegetables but for a twist, it is topped with dinuguan. Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood".

Possible English translations include pork blood stew or blood pudding stew. It is also sometimes jokingly called chocolate meat. It is frequently considered an unusual or alarming dish to foreigners though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.

Pancit Bato with Dinugun

Being a lover of the dinuguan, I found another way of preparing this dish aside from eating it with either rice or puto. The three Pancit Guisado dishes were served with crispy Lechon Carahay much similar to the lechon kawali.

Lechon Carahay

The third set is 2 Regional Renditions of the Palabok that will be launched on July 28, 2013 at Ensogo Food Festival at the Rockwell Tent, Makati City. Spabok is spaghetti noodles cooked with Corrie's Palabok sauce and topped with homemade chicharon, tinapa and egg. This dish originally came from Balanga, Bataan


The second rendition is Pancit Marilao using Corrie's Palabok sauce and topped with Bulacan okoy, kamias and egg.

Pancit Marilao

The 4th and last set includes the Best Sellers. Batil Patong which literally means "egg placed on top" is cooked using Pancit Miki Tuguegarao, Batil (egg soup) & Patong (poached egg yolk), vegetables, ground beef, liver and chicharon. It is one the favorite dishes from Tuguegarao, Cagayan.

Pancit Cabagan from the province of Isabela is the strongest competition of the Batil Patong. These two variations of the Pancit are often compared, one reason could be that both are coming from the same region of the Philippines, another reason could be that both are using Pancit Miki, the only difference are the other ingredients since Pancit Cabagan uses caldo, quail eggs and lechon carahay. Both are comparably delicious for me, but if I had to make a choice between the two, I would choose Batil Patong.

We were all full after tasting 11 different varieties of the Pancit. As Pinoy Adventurista said after our sumptuous food experience and I quote,"Dining at Pancit Center feels like traveling around the Philippines with all the different Pancit varieties they offer. It's a culinary "adven-tour" you must try!"

Pancit Center's Other Products:

All-time Favorites:
     Pancit Malabon - original Corrie's recipe since 1978
     Pancit Palabok - same sauce, different noodles & toppings
     Bihon Guisado
     Canton Guisado
     Sotanghon Guisado

Other Regional Favorites:
     Cavite's Pansate
     Manila's Pancit Puti
     Batangas' Pancit Langlang
     Cebu's Bam-i
     Quezon's Tamis Anghang Chami

Other Hot Bowls:
     Chicken Mami
     Lomi soup (Tagalog version)
     Pancit Molo
     Bihongke (new) Tagalog version of Sotanghon soup
     Kalandrakas (new) Cavite's chicken soup w/ macaroni shells & vegetables

Filipino Spaghetti

Special Baon sa Dahon
     Chicken & Pork Adobo + Longanissa + Egg + Tomato + Rice wrapped in banana leaves

also available:
     Chicken Adobo
     Daing na Bangus
     Spare Ribs
     Dory Tocino
     Dory Longanissa

Sides Dishes:
     Crispy Buntot (ng tuna)
     Crispy Tadyang (ng baka)
     Pork Barbeque
     Lumpiang Shanghai
     Fresh Lumpiang Ubod

Before we left, Utazo had his traditional pose with one of the Pancit dishes.



For Dine-in and Take-out
Pioneer Branch
Unit 1 Pioneer st. cor. Shaw Blvd (beside Caltex) Kapitolyo, Pasig City

Take-out Only
Rosario Branch
#388 C.Raymundo Ave., (in front of Dona Juana hall) Rosario, Pasig City

Manggahan Branch
#305 A.Rodriguez Ave (in front of Selecta-RFM) Manggahan, Pasig City

Greenwoods Branch
Maple st. cor. Dogwood st. Phase 2, Greenwoods Executive Village, Pasig City

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  1. Replies
    1. yup, matagal-tagal na syang walang gala eh...

  2. the hot bowls sampler looks really good! time for lunch now i guess.

  3. the hot bowls sampler are good even for breakfast and snacks sir, thanks for visiting my page

  4. looks really yummy!!! nagutom ako sa photos mo