I like pancit Malabon very much. As the name implies, this type of pancit originated from Malabon where most of our seafoods sold in markets come from which explains why it is topped with lots of seafood such as shrimps, squid, and sometimes even clams.
Pancit Malabon is made from thick rice noodles and has sauce which is made from seafood broth and its color comes from atsuete extract. It's similar to pancit palabok but the difference would be the thickness of the noodles and the lack of tinapa topping. Both has chicharon and eggs for topping but pancit Malabon agains has lots of seafood.
I have tried different pancit Malabon like the Pancit ng Taga Malabon, Amber's and Mang Ado's Pancit in Pasig. All of those I said are equally delicious but when I tasted Dolora's Pancit Malabon, I was hooked.
The noodles are firm and very tasty. The sauce sticks to the noodles but is not dry unlike in other restaurants. Their chicharon are also good because it is crunchy and has meat in it and not just plain popped pig skin. What Dolora's Pancit Malabon lacks is the other seafood ingredients like squid rings and clams. They only have shrimps but it's okay with me because it still tastes good. If you want more toppings, there is an additional fee. If I remember correctly, 20 pesos for extra chicharon or egg and 50 pesos for extra shrimps.
What I like best with Dolora's is the price. The cheapest would be 150 good for 3 persons and 850 good for 20-25 persons. They also have different branches but mostly in the East of Metro Manila but they do deliver for an additional fee of 70 pesos.
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