Pancit Malabon is a different beast from the thinner noodle dishes you get elsewhere in the Philippines. The noodles are thick and starchy, the sauce is rich with shrimp and smoked fish, and the toppings — hard-boiled eggs, chicharron, tinapa flakes, spring onions — go on in layers. Nanay's has built its reputation on this dish, and the version here is made to order rather than sitting in a bain-marie waiting for customers. It is the kind of cooking that takes its time and shows it.
The restaurant also serves a broader menu of Filipino home-style dishes — sinigang, adobo, grilled seafood — that make it a reliable stop for a proper meal rather than a quick snack. The setting is unpretentious, the service is practical, and the prices are what you'd expect from a neighbourhood place that has survived on local custom rather than tourist traffic. Order the pancit Malabon at minimum; add whatever is fresh from the seafood section and you will leave satisfied.