Best Pancit I've had — and I've tried a few

Having eaten Pancit at several restaurants over the past year, I can say this version is the best. The tangy and savoury from vinegar quality is more pronounced here than anywhere else I've tried. calamansi lime is handled with real knowledge — you can taste the difference.

This is proper a family birthday lechón cooking, not an adaptation for foreign tastes. sago't gulaman drink was the obvious choice and the combination was perfect. Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. Would return for this dish alone.