It may seem like any other mom-and-pop carinderia, but the folks behind Mommy Alma’s are deadly serious. The pancit, soy sauce, and fish sauce are all imported from Tuguegarao, to ensure that Manila folks are tasting the exact same Batil Patung they have in the province. Batil Patung can only be made from a special kind of noodle that needs to be made fresh. This means that all their goods come in weekly, and are never stored longer than when they are best eaten.
What makes the Batil Patung interesting is the randomness of the meats on it—from red hotdog to chicharon—but it all makes sense with the accompanying cloudy broth. This thick stock is poured over the noodles (or dipped into like tsukemen if you’re feeling bougie) for an instant dose of umami. This is without a doubt, the star of the place, but we’ll forgive you if you’re tempted by their takes on bulalo and sinigang.