Stacy Liong

"The Famous Pancit Palabok is cooked traditionally with shrimp, squid, pork crackling and hard-boiled egg. It had the perfect blend that makes one eat it without stopping."

Sumi Go

"With such a comforting ambiance, I found myself enjoying every forkful of the flavor-packed Pancit Palabok (P245) - a rice noodle dish drenched with shrimp sauce and generously topped with pieces of shrimp, squid, pork crackling and half a hard-boiled egg."

Pie Rivera

"The Adobo-flavored rice is topped with three generous chunks of pork belly that was cooked over slow fire in their special adobo marinade and tons of strongly flavored garlic cloves. The ultra tender pork and flavorful rice left me breathless."

Sumi Go

"We also had a sampler platter of one of the all-time café favorites -- Lola Ising's Adobo Rice (P435) which is a savory ensemble of fried adobo pork belly on a bed of equally flavorful adobo rice."

Richard Co

"The Lola Ising’s Adobo (P330) was excellent, pork ribs are used for this adobo which is not usually the case."

Tetcha Figuerres

"One thing I noticed about this Pancit Palabok was that the noodles were chewy in a positive sense. I realized I actually like palabok noodles this way. The thick and savory palabok sauce combined with shrimps, lots of squid, pork crackling and hard-boiled egg really tickled my taste buds."

Nikki Tiu

"Perfect with the sauce! Not like the typical Adobos I've tried, which are drenched in adobo sauce. You can literally taste the crispiness of the spareribs."

John Bueno

"There was no place in the meat where it was flavorless, it was just filled with spices, and marinated well so once you take a bit off of it and have it with adobo rice and the adobo sauce, you'll be in adobo heaven."

Ed Uy

"Simply one of the best versions of adobo I’ve ever tasted. I liked how the meat was so tender and evenly marinated so every bite was full of flavor."

David Ballesteros

"What an excellent dish it was! The meat was superbly cooked--so soft and delicate, with a crisp outer layer."