Art by Gica Tam
The truth is that there is no bad occasion for pancit. Whether the gathering is happy or sad, lavish or simple, with hundreds attending or just yourself in pajamas, pancit simply works. (Of course, it’s a must on certain occasions, like our birthdays, but that’s really just an excuse to order more food, let’s be real.)
It may have been Chinese settlers who brought the early iterations of pancit to our shores, but we Filipinos have wholly turned this tradition into something uniquely ours. Everybody’s got their favorite pancit flavor, and the varieties are endless: from your classic pancit bihon or pancit palabok, to regional specialties like pancit chami from Lucena City or Batil Patong from Tuguegarao, which features a sauce made of soy and cara-beef broth. And that’s barely scratching the surface of our rich pancit culture.
So to determine the right pancit for the right moment, we dove into Manam’s rich pancit menu (they’ve got 11 varieties!) to see what they’ve got for any fan of the dish. After all, having been around for five years — yes, you’ve been eating their famous sisig for half a decade — Manam knows a thing or two about making our stomachs happy. For your consideration: five different Manam pancit dishes, both classic and with a twist, for five different moods