The tasty pancit of Rose Pancit Malabon

KAGAY-ANONS are aptly known as food lovers who love to dine out, hopping from one restaurant to another in search for delectable food that fits their palate.

Even in simple occasions such as paydays or small treats, Kagay-anons like to mingle with friends and dine out. They also have a sense of loyalty as they tend to choose a certain restaurant that offers sumptuous food amidst good ambience, quality service and affordable price.

In Cagayan de Oro, one food outlet that shines among the rest is Rose Pancit Malabon, located along Corrales Avenue (across Xavier University), which has now become one of the favorite hangouts of people from all walks of life.

Rose Pancit Malabon has gained the loyalty of many Kagay-anons, owing to its delectable specialty, Pancit Malabon that uses egg noodles with chicharon, meat, vegetables, shrimps and eggs mixed with a golden sauce whose ingredients are kept “secret” through all these years.

What makes Rose Pancit Malabon a come-on to regular diners is its tasty pancit malabon available in 13 “bilao” sizes at very affordable prices.

Rose Pancit Malabon owner Dave Crisostomo shares how their business managed to shine since the day that they opened the Cagayan de Oro branch 15 years ago.

Crisostomo says it all started when her mother Rosa visited her brother who once worked as a contractor of a certain company in Cagayan de Oro.

After many visits, he says her mother fell in love with the city and decided to permanently migrate here.

Since his aunt is selling pancit in Malabon where they hailed, his mother Rosa decided to start the same business in Cagayan de Oro. Rose Pancit Malabon was then born at its first location along Corrales Avenue near Trinidad Building.

Crisostomo says his mother at first used his aunt’s Pancit Malabon recipe but later made her own innovations and eventually came up with one delectable pancit recipe that until now never fails to attract the palate of their regular clients.

“But starting up the business in 1996 was a struggle. My mother found it difficult to sell one bilao at P1,200. But she never gave up and did not stop innovating the recipe until she perfected it,” he says.

In 2004, Rose Pancit Malabon transferred to its present location, just across Xavier University.

Its new location is very simple yet customers keep coming in for an order of the delectable Pancit Malabon.

Crisostomo says because of the consistent taste of their Pancit Malabon spread through word of mouth, more customers keep on coming every day.

“Our tongue has a very long memory when it comes to delicious food. We did not touch the original ingredients of the original Pancit Malabon recipe but we did some innovation to make it more delicious. And it has no preservatives. We make it a point not to short-change our clients,” he says.

Except for the meat and vegetables, Crisostomo says the ingredients of their pancit like patis, chicharon and egg noodles are sourced from Malabon.

After 15 years, Rose Pancit Malabon continues to expand to cater to its growing clients.

In March, two branches of Rose Pancit Malabon will open in Carmen in front of Liceo de Cagayan University and along Fr. Masterson Avenue just across Xavier University High School, to be operated under franchising agreement by two of their regular clients.

Rose Pancit Malabon is open from 8:30am to 7:30pm. It accepts advance orders thru phone call at 711638 and 852-1076.