The Jollibee palabok is probably representative of a more common palabok dish where bihon is used. I much prefer the thicker noodles found at Amboy's, which to me is the more classic version. In this case, there's hardly any difference at all between Pancit Palabok and Pancit Luglug,
Palabok commonly has a thick shrimp sauce, some bits of pork (or in Amboy's case, bits of chicharon), hard boiled egg, green onions. Amboy's version (P25) is probably the best I've tasted in San Pablo. I like it even more than the more expensive and much hyped Pancit Luglug from Razon's (P109).
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