‘Pancit Batil Patong’ steals limelight at Cagayan food fest
LOCAL FAVORITE A restaurant worker helps prepare 250 kilos of “pancit batil patong,” served in a dish measuring 5.48 meters (18 feet) in diameter. The famous noodle was shared by mall-goers during the Foodie Festival at SM City in Tuguegarao City on Sept. 22. —Villamor Visaya Jr.
TUGUEGARAO CITY, CAGAYAN, Philippines — An 18-foot-diameter, 250-kilogram serving of “pancit batil patong,” locally known in Ibanag as “pansi batil fotun,” stole the show at the Foodie Festival held at a private mall here on Sunday evening.
As an iconic dish and a popular staple in Cagayan Valley, the local pancit showcased its classic ingredients: carabao beef, shrimp, sausage, vegetables, pork chop, and a poached egg, all served over fresh “miki” noodles.
The dish is traditionally topped with sautéed meats and vegetables, and a raw egg stirred into simmering beef broth—a preparation that has long been a favorite among locals.
In Tuguegarao’s “panciterias,” the dish is served with a cracked egg mixed into the beef broth, poured over the noodles, and paired with a special sauce, chopped onions, and a vinegar dip.
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Article continues after this advertisement“It is delicious. Batil patong is the best pancit in the valley,” remarked Xyle Manuel, one of the hundreds of residents who enjoyed the free servings of this iconic noodle dish.
Article continues after this advertisementMayor Maila Ting-Que highlighted the unique appeal of the city’s pancit batil fotun, emphasizing its fresh, hand-tossed preparation, made “out of love” every day.
The dish’s popularity extends beyond the region, attracting visitors from across the country and even abroad.
“We ensure it’s always prepared in a clean environment and cooked with love,” the mayor added.
‘Unique’
Lawyer and batil patong enthusiast Rodel Baquiran described its taste as “unique,” adding that, “it is something that makes us proud of Cagayan Valley.”
Pancit batil patong has evolved from being a humble “carinderia” fare in the 1970s, popularized by restaurants like Puring’s and Balao’s, to a celebrated dish with countless variations.
Establishments such as Tonyo and Berto followed, and soon, panciterias sprouted “like mung beans.”
While the dish has retained its minimalist style, known for its rich sauce and takeout options, modern versions now include additional toppings like “chicharon bulaklak,” shrimp, “lechon kawali,” and pork chop, alongside the traditional carabao beef.
