Tuesday, November 27, 2012


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

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