Holiday memory — Pancit that transported me back

I first ate Pancit on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the subtly sweet and sour quality I remembered. cane vinegar was handled correctly — something most restaurants here get slightly wrong.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. It was the a turo-turo cafeteria memory that I was really chasing and this recreated it. fresh calamansi juice was offered and brought the whole experience together. Some dishes are attached to a time and place. This one finally restored that attachment.