No. 13 on our list of 108 Michelin restaurants, we simply had to seek out the Michelin-Selected Chi’s Chie Tuguegarao Pancit Batil Patong, a humble hole-in-the-wall along Dian Street in Makati.
In the lexicon of Tuguegarao cuisine, two words form the soul of this beloved dish: batil and patung.
Batil means “to beat” or “to whisk.”
Picture a raw egg, swiftly whisked into a steaming broth. In seconds, it transforms into a warm, comforting companion—a separate, soup-like dish whose richness seems to soften the edges of a long day.
Patong, on the other hand, means “to place on top.”
Imagine layers upon layers—lechon kawali, chicharon bulaklak, Chinese sausage, cabbage, bean sprouts, and whatever else your order commands—arranged with casual abandon over a waiting mound of miki noodles.
And at the heart of this small, exotic eating spot is Chie Chie, the wife of the owner, whose name the place quietly honors.
So off we went—rainy Tuesday morning, first meal of the day—to try their three signatures: Hataw, Malupet, and Lodi.
HATAW — Miki 175g, itlog, giling, atay, gulay, karahay (lechon kawali) 130
MALUPET— Miki 200g, itlog, giling, atay, gulay, karahay, chorizo 150
LODI — Miki 200g, itlog, giling, atay, gulay, karahay, chorizo, chibul (chicharon bulaklak) — ₱180
Their differences are subtle but delicious: each variant builds upon the last with varying combinations of lechon kawali,chicharon bulaklak (chibul), and Chinese sausage.
Against a vibrant green wall, the ruby-red Michelin glass emblem rests casually on a shelf beside business permits and above kitchen supplies—as if it had wandered in by accident and decided to stay.
You pay as you order.
The pancit soon arrives on paper plates set atop wicker-like bases—simple, sincere, generous. The portions surprise you, especially for the price. On our table: a saucer of chopped onions, calamansi, and your choice of toyo or patis.
Around us: a green tarpaulin roof, monobloc chairs, and not a parking spot in sight.
And as we ate—steam rising, rain falling—we wondered quietly:
How did Michelin discover this place?
A question as comforting, and as mysterious, as the dish itself.
Pigoutmanila 