I have always been fond of Red Ribbon's chicken empanada. I like it especially when it is freshly baked and still warm. One piece is a meal in itself - very heavy on the tummy. The bread is so soft and creamy to taste that meshes well with the savory meaty filling. The other chicken empanadas do not taste as good. Most of them are a little bit dry and a lot more expensive.
One of the best noodle preparation here in the Philippines is the Palabok. And Red Ribbon has proven that. It is made of miki noodles that are cooked thoroughly to digest it easily. The sauce covers every noodle bit and make you somehow slurp while you eat. You also get to taste some of the egg and the chicharon (ground pork rinds).
I don't often get to eat palabok because people prefer to serve the less expensive Pancit Malabon or good old Filipino style spaghetti. Maybe that is what makes palabok more special - the rare encounters.