Pancit is the kind of classic dish that lends itself to innovation, and through the years (centuries, really) it’s evolved in terms of ingredients, flavors, cooking techniques... you name it. Today’s fresh new crop of modern pancits are innovative and sexy, a delicious, beguiling reimagining of this festive, fabulous noodle dish. Here are our top five picks.

Pancit Sisig Pancit Pancitan

Pancit Sisig from Manam’s Pancit Pancitan

Imagine Manam’s famous house crispy sisig combines with its pancit canton in this extra-rich indulgent dish. Even after travel, the pancit unwraps to reveal crispy sisig bits still crunchy on top firm, savory noodles. Don’t forget to order Manam’s Pepita baos and ube cheese balls, too. Starts at P520 for a Pan Pamilya pancit that will serve three to five people. IG: @pancitpancitan.

Crispy Pancit Palabok Pancit Pancitan

Crispy Pancit Palabok from Manam’s Pancit Pancitan

The classic palabok gets a fun, crispy twist, with noodles that are stir-fried to get that nice chewy crispness, then topped with homemade chicharon, garlic, spring onions, fresh shrimp and squid. A rich, savory shrimp sauce binds all these flavors together beautifully. Also available as regular (not crispy) pancit palabok. IG: @pancitpancitan.

Pancit Sotanghon CJ Reyes

Pancit Sotanghon from Forget Me Not Specialty Cakes

Packed with flavor, this festive pancit features stir-fried sotanghon noodles topped with lechon flakes and crispy Bulacan longanisa. We love it’s one-of-a-kind approach to pancit. Call 0945 5135391 | Forget Me Not Specialty Cakes, 48 13th Street, Barangay Mariana, New Manila, Quezon City | IG: @forgetmenotspecialtycakes.

Pancit Kikiam Master Gaw

Pancit Kikiam from Master Gaw

A hefty serving of kikiam on a bed of pancit is one of our new favorite fins. There’s no scrimping here, as the kikiam is almost meatloaf-like in size, well seasoned with Chinese kitchen spices. A truly elevated dish that you’ll want to serve at your next party. FB: @mastergawlu.kitchen.

Pancit Bihon con Lechon from Lola Helen Panciteria

A Marikina specialty, the bihon noodles get succulent flavor from the rich stock it was cooked in—the same one used to cook the pork. A true hometown hit.

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Lead photos: CJ Reyes