Table for Three, Please

"The perfectly cooked rice noodles, the fresh cooked shrimps, the crunch from the celery and Chinese petchay and the magical orange palabok (sauce). The secret is in the sauce, I remember when my lola used to make pancit she would use shrimp fat to give it flavor and perhaps Rosy’s uses the same technique."

Karl Aguilar

"Beginning as a small carinderia-type of operation more than 60 years ago, it soon became a household name as its fame of having the best tasting Pancit Malabon began to grow."

The Winged Palate

"Their Pancit Malabon is so tasty with lots of boiled fresh shrimps and oysters served on top of a bed of tossed pancit noodle swimming in Aling Rosy's special sauce."

Labrador Lady

"Each bowl of pancit malabon would come perfectly arranged and topped with the plumpest, pinkest shrimp, bright green crunchy pechay baguio, fat oysters, flecks of roasted garlic, tender julienned pork. It looked just as good as it tasted."

Cecile Manapat

"Such a simple lunch but I was ecstatic. What with all the familiar flavors instantly flooding my tastebuds -- the rich, delectable shrimp paste coating the noodles, and the freshest seafoods, pork chunks and vegetable garnish."