MOLO, one of Iloilo City’s most storied districts, is renowned not only for its Gothic and Renaissance-inspired architecture and the iconic church adorned with all-female saints’ statues, but also for its culinary treasure — pancit molo.
This flavorful wonton soup, made with dumplings in a savory broth, has long captured the hearts of locals and visitors, making it a must-try dish when exploring the city. Among the many versions available, Kap Ising’s Pancit Molo has stood the test of time as a true Ilonggo favorite.
The legacy of Kap Ising’s Pancit Molo
Located in Barangay San Jose, Molo district, the well-loved food stall is owned by Eliezer Villanueva, fondly known as Kap Ising. The family business traces its roots back to the 1980s, when his mother first began selling the dish. More than 45 years later, it remains a thriving enterprise and a proud part of Iloilo’s food culture.
“In the beginning, back in the 1980s, my mother started cooking pancit molo. I would help out with orders until 2006, when she passed away. That’s when I took over our business in South San Jose,” Villanueva recalled.
As barangay captain at the time, Villanueva became a familiar face among government offices. “I would bring a pot, a ladle, and paper bowls, then sell pancit molo in banks, the capitol, and City Hall. People began calling me, ‘Kap Ising, pancit molo!’ — and that’s how the name stuck,” he shared with a smile.
Today, Kap Ising’s Pancit Molo is more than a food stall. It is a symbol of tradition, resilience, and community spirit, where every steaming bowl tells a story of heritage and love for Filipino cuisine.
The craft behind the dish
Pancit molo is essentially a Filipino version of wonton soup. It features dumplings filled with ground pork, shrimp, and chicken, all simmered in a rich broth. Despite its name, the “pancit” refers not to noodles but to the dumpling wrappers themselves.
“I personally make the wrappers,” Villanueva explained. “It’s a long process that requires patience. First, the dough is rolled out, rested, then passed through large and small machines until it becomes thin enough. Finally, it’s cut into pieces about 2×3 inches in size.”
The wrappers are made with high-quality flour, eggs, water with salt, and cornstarch. On a typical day, production requires at least 100 kilos of flour and 400 eggs.
The dumpling filling, meanwhile, is made with fresh pork, chicken, shrimp, and secret spices, all ground until juicy and flavorful. For the broth, chicken is sautéed and shredded, with ground shrimp heads added for a rich, umami taste.
“I only use fresh ingredients — native chicken, tenderloin pork, and shrimp cooked straight from the farm. No frozen or imported meat. That’s why the flavor is clean and authentic,” Villanueva emphasized.
Chinese influence and local tradition
According to Villanueva, pancit molo owes its origins to Chinese culinary influence, particularly wonton soup.
“Almost everyone in South San Jose knows how to cook pancit molo. The elders say it was the Chinese who first introduced it here. Those traditions influenced many families, including mine. My grandmother especially loved to cook,” he said.
A source of livelihood
From its humble beginnings, Kap Ising’s Pancit Molo has expanded to seven branches across Iloilo City, employing about 60 workers.
“It’s a blessing not only for my family but also for the community. Many of my workers depend on this for their livelihood. I’ve also helped send children to school — my own and even other deserving students, especially honor students,” Villanueva shared.
Back then, loyal patrons would bring their own kaldero (pots) to his home just to buy pancit molo. Today, people still flock to Kap Ising’s stalls for the same rich flavors.
Aside from pancit molo, the establishment also offers empanadas and other Filipino favorites, further cementing its place in Iloilo’s culinary scene. Over the years, Kap Ising’s dishes have caught the attention of local and national media, solidifying their reputation as authentic and high-quality Ilonggo fare.
A taste of heritage
The dumplings, packed with savory pork and shrimp, are flavorful on their own, but it is the broth — deeply savory, rich, and accented with white pepper — that keeps customers coming back.
Formerly known as Nida’s Original Pancit Molo, the establishment has since rebranded as Kap Ising’s Pancit Molo. More than a name, it carries with it decades of heritage, hard work, and love for cooking — a true Ilonggo food legacy./PN
