Hey, kids: guess what time is it? It's time to restart that Long March known as 100 Favorite Dishes (INSERT YEAR). YEAH!!!
Hey, don't ding us for listicles: Weekly DataLab studies show ustedes love this gimmick, launched in honor of our coming Best Of issue. Besides, it is rather fun to do this for us Forkers–an opportunity to highlight dishes from restaurants we'll never full review, or secrets from old standbys. Anyhoo, let the march continue...
Pancit palabok, which is best described as the Pinoy equivalent of pad
Thai, is part of a subclass of food called merienda, essentially a snack
in-between meals. If there were one national dish that the Phillipines
should promote to popularize their cuisine to those who might be
unacquainted with its splendor, it's this one.
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And in Jollibee, there's already a willing ambassador. Jollibee's pancit palabok (now dubbed Fiesta
Noodles for Westerners who can't pronounce “pancit”, let alone “palabok”) will be ready when you order, in a foam box. Required are satchels of prepackaged lemon juice. Pour it all over the noodles, then mix it in before eating, and you'll see how the juice rounds out the sweetness and savory, making the gravy-soaked mass immensely satisfying to slurp.
There's meat in the form of ground pork, and a few bay shrimp, all tangled up in between the hair-thin strands. yes, this is fast food palabok, but it's still one of my favorite renditions…ever.
The list so far:
100. Chilaquiles Verdes Con Huevos Estrellados at La Tablita California
Click here to view our 100 Favorite Dishes of 2010!
Click here to view our 100 Favorite Dishes of 2011!
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Before becoming an award-winning restaurant critic for OC Weekly in 2007, Edwin Goei went by the alias “elmomonster” on his blog Monster Munching, in which he once wrote a whole review in haiku.