WHERE TO EAT The best Pancit in the world (according to food experts)

"Who could resist their ever so famous Pancit Malabon? Its thick noodles, bright yellow sauce and rich ingredients like shrimp, squid, oyster, crab fat and duck eggs are combined exquisitely."

"The serving for the pancit bihon was pretty generous! Topped with cabbage, carrots and pork cracklings (chicharon), it was, as Irene has described it to be, delicious."

"I was so thrilled when our Lomi Special arrived. It was a big bowl filled with lots of topping like pork meat, pork liver, fish ball and kikiam. Of course, it was very flavorful and the thick noodles has a nice firm, soft and slightly chewy texture too."

"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."

"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."

"The Pancit Canton (P350) was seasoned perfectly, and every bite of the luscious noodles had an amazing flavor that demanded another."

"However, the dish that you shouldn't miss is the Pancit Palabok, which is brimming with sauce and toppings."

"New ToHo is also the reason why I love a wet, sauce-filled Pancit Canton."

"Orchid's Pancit Canton (P170 for a serving that can be shared by two) is probably one of the best, if not the best, in Metro Manila."

"Their lomi, as expected, is phenomenal. Its noodles are so tender and sauce so rich. There were also generous amount of vegetables, squid balls, and pork liver."