Filipino noodles, or pancit, are a staple for every celebration. Noodles come in all shapes and forms, often with meat, seafood, and vegetables. Sometimes it’s a dry dish, sometimes it comes with soup, and sometimes it’s a mix of both.
There’s much to write about noodles — you can trace that to Marco Polo’s travels and tie it with pasta or you can trace it back to the earliest bowl served 4,000 years ago in China. All over Asia, it comes in many forms, from flat noodles or round, to the translucent thread variety, made of eggs or made of rice flour. Clearly, this part of the world is obsessed with noodles!
In the Philippines, we have a myriad of recipes for pancit. The classic one is pancit canton, and this single dish alone has several versions, with each family having their own secret recipe. Some use chicken liver with chicharon, some use seafood, and, lately, some use just vegetables in a rising trend of vegetarian noodles. Other Pinoy versions are pancit palabok, bihon, and sotanghon, each with its own distinct combination.
Noodles are celebrated all around the world – but there’s something special when it comes to classic Pinoy noodles. Tracing back to its Chinese roots – pancit or pian e sit is derived from the Hokkien language, which means cooked conveniently fast. It is a staple food loved by many Filipinos and a must-try for foreigners who want to expand their palate. Feasting on pancit always brings out the warm feeling of family gatherings that are part of every Filipino’s way of life.
IN THE NAME OF LOCAL PANCIT Filipinos from different regions bring their cooking whiz to share with people from other parts of the Philippines. By opening their own eateries, they lure their fellow foodies with the authentic local taste incorporating homegrown practices to achieve the best pancit .
IT WOULDN’T BE CEBU WITHOUT BAM-I In the bustling center of the Visayas, Cebu has a combination noodle platter called bam-i or pancit bisaya. The local signature pancit is a mixture of sotanghon and canton noodles. This Cebuano delicacy can feature pork, Chinese chorizo, chicken or shrimp as the main protein. It is topped off with a mix of vegetables.
If you’re in search of the best panciteria in Cebu – you don’t have to look any further. Here are some highly recommended places around the Metro to get your pancit cravings and to get your feel of Filipino cuisine.
SNOWSHEEN
As we meander along Osmeña Boulevard, we can find the classic panciterias from the 60’s that have become a household name for the locals. Ask a Cebuano for their top pancitan recommendations and you will be sure to hear Snowsheen – a Chinese restaurant known for its pancit canton and asado. Snowsheen’s noodles retain all the good stuff of Chinese cooking as it rekindles memories of the goodol’ days. It is, after all, in the heart of downtown Cebu. If you are an adult, it might even remind you of the times spent with your lolos and lolas at the original panciterias back then.
WHERE TO FIND: Osmeña Blvd., Cebu City *Dine-in and takeout
MABOLO BAM-I
Simply put, this bam-i is a dish that you’d keep going back to due to its ability to evoke happiness in just one tasting. The noodles have the perfect rich and savory mix of flavors that you won’t hesitate to go for a second or third helping. Jerry Gloria, the pioneer of the 2017 Best & Delicious Bam-i Maker of the Year award-winning business was intent on expanding the menu from her sole bam-i recipe as she took up culinary training in University of San Carlos. Her signature recipe, bam-i, reminds her of the struggles and the triumphs of her food journey.
WHERE TO FIND: 1003 M. J. Cuenco Ave., Cebu City, at the back of Ayala Center *Takeout and pickup
LOLA INDA’S PALABOK
Another crowd-pleaser, Lola Inda’s Palabok specializes in Kapampangan dishes such as palabok, kare-kare, and dinuguan, and has been operating since 1987. This booming restaurant is a one-stop shop for a quick merienda fix of a steaming plate of pancit palabok, served with patis and kalamansi. For P75, enjoy a single order of a tasty combination of palabok and pan.
WHERE TO FIND: F. Ramos St., Cebu City, across Chinabank *Dine-in and in-store pickup
VCENTE BATCHOY
If you’re having the late-night rumbles and are in need of a bowl of warm soup to accompany you during your study session, this quaint, open-aired batchoyan in Mandaue is keen to take on the challenge. According to their staff, their peak hours are at the wee hours of the night. Yes, both students and workers from all walks of life such as call center agents, taxi drivers, and delivery riders end their shifts or take a break with a quick stop at this roadside eatery. An affordable bowl of their specialty batchoy ranges from P70-P90. You can choose to pair it with siopao, siomai, or pan.
WHERE TO FIND: S.B. Cabahug St., Ibabao-Estancia, Mandaue City. Another branch in North Agora, Talamban Road *Dine-in and takeout