Taste of Malabon

The signature dish. Thick rice noodles with rich orange shrimp-based sauce, topped with chicharrón, boiled eggs, shrimp, tinapa flakes, and oysters/squid.

Malabon's version is softer, moist, made with real pirurutong, and has generous toppings of margarine, niyog, and brown sugar.

Nationally known for its clean layers, unique flavors, custard-like texture, and old family recipe.

A wide variety of tray-sold delights: Kutsinta, Biko, Ube Halaya, Pichi-Pichi, Cassava Cake, and Puto Kutsinta.

Deep-fried shrimp fritters made with squash or bean sprouts. Best dipped in spicy vinegar.

Stuffed Milkfish. A labor-intensive dish where the fish meat is flaked, seasoned, and stuffed back into the skin before frying.

Squid stewed in vinegar, soy sauce, and squid ink. A savory and tangy seafood classic.

A signature product of the fishing community. Includes Tinapang Bangus, Salinas, and Galunggong.

Malabon Spring Rolls. Crispy small fried rolls with sweet-savory green papaya filling.

Ladyfinger biscuits sold by traditional bakeries. Known for their airy texture and mild sweetness.

Local homegrown style marinated in old-style recipes. Distinct from commercial fast food.

Jamico’s Restaurant version is famous across Metro Manila. Perfectly crispy skin and tender meat.