What To Eat When In Bacolod City
Aida's Chicken Inasal
To enjoy authentic chicken inasal (the dish that the province is arguably best known for), the place to be is Manokan Country. Find Aida's stall to enjoy juicy barbecued chicken with its savoury marinate, and don't forget to dip each bite into a mix of soy sauce, vinegar, and calamansi.
Kansi is a bone marrow soup dish that has often been said to be a combination of sinigang and bulalo, two beloved Filipino comfort foods themselves. What makes Kansi so special, then? Its use of the batuan fruit for its unique sour flavour.
Whether one prefers their chorizo garlicky or sweet, Ereñeta-Manaloto has it covered. The classic Negrense family recipe is also available in pudpud (ground) and bilog (round) variants to ensure that one can enjoy this chorizo just the way they like it.
21 Restaurant's Batchoy
From its humble beginnings as a snack corner to the fine bistro it has become, 21 Restaurant continues to serve the batchoy they've become loved and known for. Apart from chicharon, liver, and the other usual suspects as its toppings, it also contains bone marrow which lends the broth extra flavour.
Aboy's Fresh Seafood and Grill
No trip to Bacolod is complete without a visit to Aboy's. Apart from household recipes, one can pick and choose from a selection of fresh seafood and have it served right off the pan. Think of oysters, scallops, and blue marlin (also known as manumbok) as well as grilled favourites like spareribs and liempo.
Many who have tried Felicia's ensaymada have confidently claimed it being the best one they've ever had. One can taste the quality with every bite, and each serving is sizeable enough to keep one's belly satisfied for a quick breakfast or merienda.
Calea's Chocolate Cake
Calea's Imported Chocolate Cake has become a modern classic of sorts for locals and visitors alike. As rich and thick as its chocolate appears, it is not overwhelmingly sweet and allows one to indulge in more than one slice of it.
Mimi's Half-Moon Cake
This half-moon shaped chiffon cake is topped with a luscious creamy custard that feels as though it melts upon touching one's mouth. It's light enough to have as a dessert after a filling meal yet able to stand on its own as a sweet snack.
Negros Occidental is famous for producing sugar, and this native delicacy celebrates the province's rich heritage. This pressed pastry is traditionally packed with a muscovado sugar filling but, in recent times, have come in a variety of flavours.
Here's a dessert made for those with a sweet tooth. Thin sheets of dough are placed on top of each other and sandwich sweetened custard in each layer. A glaze of sugar tops each serving, making it an ultimate treat.