Homer’s Panciteria

2 Reviews on “Homer’s Panciteria”

• Alpha Cube

  Have eaten dinner here once and was surprised how expensive their menu line up is considering the location. Food ordered is not that fresh and seemed it was not thawed properly before cooking. Ordered peas with shrimp and tokwa con lechon. As a consolation, people are friendly and accommodating to our requests. The owner had a little chat with us how he started the business and mentioned that, they also deliver. Did not order their (famous) pancit which they are known for since we were light eaters and kinda late to consider a heavy dinner. Not happy between the price paid for and the food I ate that night.

  October 11, 2016, 9:25 pm

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• Janix Lo

  One of the eateries near our workplace wherein the usual suspects of greasy and fatty food choices. This has become our usual spot for late lunch and merienda.Pancit Bihon Guisado. The staple of birthdays, weddings, anniversaries, get togethers and almost any celebration there is, aside from adobo (and probably lumpia), what makes this dish a Filipino icon. A little history about this dish.. It originated from the Chinese immigrants in the Philippines, whose innovation in using whatever is available provided the dish and the taste we come to know today. Using any available meat and vegetables, the pancit we know is unique while retaining some of the basic ingredients such as the tenga ng daga (wood fungus), Chinese sausages and Pechay (Bok Choy or Pai-Tsai). But the Pinoy touch already includes the use of cabbage, carrots, chicken livers, pork, shrimp and patis (Nuoc Nam or Fish Sauce). To add complexity and contrast with counterpoint to this dish, a dash of kalamansi (Calamondin) juice provides the sour wake up call to an otherwise salty dish and makes the palate fresh anew for the next bite. To add, the use of more unique spices in the sautéing process is also quite different. The use of onions with garlic and pepper is reminiscent of the Spanish recado. The combination of carrots, onions and some add a few stalks of celery, is reminiscent of the French mirapoix and yet imparts a European flavor. Where in the world could a dish be this unique? Isn’t that wonderful? I find the flavor unique, tasty, and most of all resonant the days gone by. I hope you try and like it.There are other dishes from Homer’s Panciteria that’ll surely bring out your appetite. So whenever you’re in the area, be sure to try them out for that legit Pinoy satisfaction.

  June 6, 2016, 4:13 pm

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