by Toni Agudo
Malabon is a city that wears its history on its streets and its plates. It’s a place where flavors are bold and unpretentious, where culinary traditions run deep, and as a foodie, you can tell - that every bite tells an interesting story. If you’re ready for a food trip that’s equal parts indulgent and nostalgic (and the best part: cheap!), then hop on, little grasshopper, and let’s explore the foodie gems of Malabon—one delicious stop at a time.
A Sweet Start: Valencia Triangulo at Aling Tessie’s
First things first, dessert before anything else! Yes, that’s a rule we strive to live by. At Aling Tessie’s Puto Balencia Triangulo (over at 46 Flores St.), you’ll find the delectable Valencia Triangulo—a crispy, golden triangle of saba bananas, jackfruit, and pinipig, all snugly wrapped in spring roll pastry, deep-fried, and coated with caramelized brown sugar. One bite and you’ll wonder why turon hasn’t always come in this perfect three-sided shape.
Crispy and Savory: Upeng’s Original Kikiam
Kikiam, but make it legit. Forget the rubbery, mass-produced versions you've gotten used to —Upeng’s Original Quekiam ( at 304 C. Arellano St.) is the real deal. Made from a mix of minced seafood, vegetables, and spices, wrapped in bean curd skin, and fried to a crisp, this Malabon classic is best dipped in vinegar for that perfectly tangy and tasty crunch.
Kakanin Kingdom: Dolor’s Assorted Kakanin
Next up, a "kakanin" experience like no other. Dolor’s Assorted Kakanin (19 Gov. Pascual Ave.) is a colorful mosaic of six different rice cakes: biko, ube kalamay, kamoteng kahoy, kutsinta kalamay, mais kalamay, and the iconic sapin-sapin. It’s a sticky, sweet, and utterly satisfying taste of Malabon’s food heritage.
While you're here, why not grab a Dolor’s Relyenong Bangus too? Unlike your average rellenong bangus, this one is 100% pure fresh milkfish meat—no fillers, just rich, flaky, flavorful goodness without any “langsa”(fishiness) at all.
The Iconic: Nanay’s Pancit Malabon
You cannot EVER visit Malabon without diving into a plate (or bilao) of the quintessential Pancit Malabon, and Nanay’s ( at 37 Gov. Pascual Ave.) serves up one of the best. Thick noodles drenched in a rich seafood sauce, topped with eggs, shrimp, and chicharron—it’s a veritable bowl of umami heaven.
Cassava Bliss: Arny Dading’s Pichi-Pichi
Next stop: Arny Dading’s Peachy-Peachy (also on Gov. Pascual Ave.). This cassava-based, gelatinous treat's highlight is its soft, almost gooey texture, just the right side of sweet, and generously coated with grated cheese, providing a truly delicious salty contrast... It’s really a simple, common man's dessert, but one that keeps people from all walks coming back for more.
Puto Perfection: Hazel’s Special Puto
At Hazel’s Special Puto (107 Gen. Luna St.), you’ll find Malabon’s famous puto—light, fluffy, and almost cake-like in texture. Topped with salted egg and cheese, or stuffed with pork asado (puto pao), these little steamed wonders are proof that the humble puto deserves more respect and admiration. You really gotta try this one.
Crunch Time!: Judy Ann’s Crispy Pata
A food trip isn’t complete without something deep-fried - crispy, juicylicious and simply glorious; Judy Ann’s Crispy Pata (over at 201 Gen. Luna St.) is exactly that for me. With a crispy, caramelized skin that gives way to tender, juicy, and flavorful meat, it’s no wonder this place has been a Malabon institution since I was but a toddler in 1972. Just to clarify—this has nothing to do with the actress Judy Ann Santos, but the crispy pata? Definitely Famas award-worthy in my book.
Fried to Perfection: Jay-R’s Okoy
If you really love crispy, deep-fried (and “seafoody”) goodness then Jay-R’s Okoy at Concepcion Market is a mandatory - must-try. Yes, I know that’s redundant, so shoot me… Made with lots of fresh shrimp, mung bean sprouts, squash, tofu, and onions, all bound together by a “secret” batter, then deep fried in two different woks in practiced sequence, this is one dish best eaten(and first experienced) hot and fresh, right at the stall itself, dipped with its accompanying spicy vinegar dip - Oh yes, come to daddy… My mouth just got uncontrollably salivating, recalling this truly "okoy" experience.
A Sweet and “Happy” Ending: Betsy’s Broas
Last but not least, Malabon’s version of broas, at Betsy’s Broas (10 Rizal Ave. Ext.). Unlike the usual hard and crunchy broas, Betsy’s are soft, fluffy, and almost melt in your mouth. It’s the kind of treat that makes you feel like you’re eating a cloud. A very, very delicious cloud, one that puts a satisfied smile to your face.
The Verdict? Malabon is Officially, a Foodie’s Wonderland!
After this brief adventure, I hereby conclude - Malabon is more than just a city—it’s a food lover’s "fiesta" wonderland, where every dish tells a story of tradition, ingenuity, culinary passion and just simple, yet good taste. Whether you’re a fan of crispy, savory, sweet, or sticky delights, Malabon has something to satisfy every foodie’s craving.
So, are you ready to take on this ultimate Malabon food crawl? Then, don’t eat the day before, for maximum space and appetite, wear loose pants - preferably joggers (so you can loosen the string as your tummy distends from fullness!), and expect to fall in love with Malabon's numerous culinary offerings, bite after enjoyable bite. Next dish please.
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