There are over 300 ways to cook pancit.
And yet, we tend to stick to the all-time favorites: Palabok, Pancit
Malabon, Bihon Guisado, Sotanghon Guisado and Pancit Canton. While
there’s certainly nothing wrong with the tried and tested, for those
looking for a new way to enjoy noodles, there’s Pancit Center. Established in 1978 by Corazon Angeles,
it was first called “Cory’s Pancit Malabon” and was initially a takeout
counter that specialized in--you guessed it--Pancit Malabon. In the
1990s it became Cory’s Kitchen that also served
Filipino dishes. In 2011, inspired by his travels, Cory’s grandson Marc
joined the family business and came up with the idea to start serving
different pancit dishes from all over the Philippines. Offering 28
pancit varieties from Luzon to Mindanao, Pancit Center makes the
ubiquitous dish more interesting.
