That is in terms of pansit served.
That of Doha's Sheraton is bland with an eerie sweet aftertaste, it's only saving grace is being served in the buffet table of a 5-star hotel.
Shiela's Hil-Ton (read: hila kariton) in Cabanatuan has more character and gastronomic punch.
Sheraton's must be chef-prepared with the fancy title of a vegetable noodle while Hil-Ton's is cooked by the-man-in-the-street and goes by local names (read; canton, bihon, mami).
But both pales to the bowl of hot lomi teased with a squeeze of calamansi and served with a piece of warm pandesal from the kitchen of PRRM's penthouse in Quezon City.
Then there was Manor Horizon Hotel's surprising breakfast offering of vegetable noodles too and before that a redeeming spaghetti with Bolognese sauce for lunch at Sheraton.
For those but with the emphatic exception of Sheraton's vegetable noodles, I say kaman wahed.