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Wednesday, 25 May 2016

Comments

nhbilly

Nice informational notes.

Faye

Oh what an epic meal! I loved how you were able to have a variety of items to try out. I've never tried a few of those items so I'll have to return to explore a bit more. I always see people with Bibingka on their table but didn't know it was a dessert!

Sandy

Funny, I was just here for the first time last week; I just ordered some lumpia to go. Next time, I will try some skewers - you can smell the grilled meat in the parking lot!

caninecologne

Thanks for the mentions Cathy. Glad to have you as a very close friend. :) This is a well thought out and written post. I'm glad you took the time to figure things out (with the place cards); it's important because it's a cultural tie in. I explain the drawings in my comments to Kirbie's post.

Shanghai lumpias are normally thinner (and in this case smaller) and have mostly all meat. I prefer those to the bigger lumpias with the vegetable filler (which I'm sure they have here).

Pancit malabon noodles are shorter than the noodles that others might think of when they see the word pancit. There are many varieties of pancit, depending on what type of noodle used (malabon, bihon, canton, palabok, etc).

Cathy

Thanks, Bill.

Most of my posts are compendiums of a few meals, Faye; I try to show a variety of what's available (but know that I always order a fresh lumpia here). I now realize I never stressed my bibingka obsession (even in that link to Kababayan); try one when you see it on a menu.

Oh, and it is so near you, Sandy! Great, fresh made (there is a wait for some orders) and quality food.

I was always wondering about the different noodles for pancit, cc; seeing such a variety in stores usually leads me to purchase familiar ones only; the malabon were 'new' to me-they seem 'durable' enough to last in a steam tray without turning to mush. You've taught me a lot and it is appreciated. (Yes, regular fried vegetable lumpia are two for $2.45)

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