By day, this store is selling custom built, metalworked products but as dusk descends, in come the bowls, hand made noodles and a cauldron full of hot beef broth. Tables and chairs are assembled outside and the first few hungry customers arrive. From Passad metal shop to Pancit-Pancit the noodle house!
But that’s just for a start. Dive in to their steaming bowl of beef noodle soup and you will congratulate yourself for such a find. The broth is beefy good, sweetish. The fresh, irregular hand made noodles are firm and the beef is, oh, so tender you would thank the heavens for such a meal. Add in their marbled eggs and you would be left smiling with a burp and an empty bowl.
Want to eat rice? The kiampung (or kiam pung in others) is offered, although in more limited quantities. While in other Chinese restaurants its more meaty with lots of other ingredients and uses sticky rice, Pancit-Pancit’s version has rice plump with flavor, a light sauce at the bottom and topped with very tender beef, chinese sausage, chicken and scallions.
They’re diversifying also. There’s gyoza, crisp, triangular morsels with a tiny serving of meat in the middle. There’s also machang, sticky rice cooked with pork, chicken, chinese sausage and various spices wrapped in lotus leaves. One thing that I like about it? It’s flavorful and the pork has more meat than fat. It’s also a heavyweight and one serving is enough to make you full.
If you’re craving for hot noodles, especially during a cold rainy night, of which, they sell more bowls, Pancit-pancit is well recommended. You won’t be disappointed and with the other food on offer, there are many options. However, do note that this stall only opens after the workday.
My thanks to Eugene Jamerlan and Jorry Palada for bringing me here. It was such a delightful eating experience that I had to make a second visit.
Quezon St., Downtown Iloilo
(infront of Jo’s Chicken Inato)