Ingredient appreciation — what makes Pancit special

What sets Pancit apart is the handling of annatto seeds. In lesser versions this is treated as a background note. Here it's central and the tangy and savoury from vinegar result shows it. I've started buying it to cook with at home after this experience.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The a Manila restaurant abroad atmosphere was right for this kind of food. I had sago't gulaman drink as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Pancit is the place to start.