Dubbed the “city of smiles”, Bacolod offers a burst of culture and flavours. It is the birthplace of many iconic Filipino dishes. The city is a melting pot for fusion and local cuisine, showcasing a delightful blend of flavours. Discover Bacolod’s most iconic dishes and dining spots, and explore the flavours of the island.

Fresh Seafood & Tuna Sisig (Crispy Pan-Fried Tuna)

Surrounded by endless blue ocean and the tropics, it is no surprise that seafood is a popular culinary choice. Sample fresh oysters, grilled fish and buttered shrimp “pala pala” style, a Filipino way of dining that allows customers to customise seafood to their heart’s content. Or, head over to the Pala Pala Seafood Terminal Market, located a short drive away from Citadines Bacolod City, for a diverse seafood-based feast at the food plaza, from salt and pepper squid to tender, cooked crab.

Cansi (Beef Soup)

Said to have originated from the very streets of Bacolod, Cansi is a hearty, culinary staple, featuring tender, slow-cooked beef served in a flavourful broth of exotic fruit and chilli peppers. This tangy, aromatic soup can be found at several spots around the city, making it easy to savour a bowl of Cansi only minutes from your Bacolod city accommodation.

Nuwordlife0rder, Cansi, CC BY-SA 4.0

Bacolod Chicken Inasal (Grilled Marinated Chicken)

This grilled marinated chicken is another local specialty, known for its tender meat and flavourful marinade. Bacolod’s speciality marinade consists of aromatic achuete seeds, coating the insal in a rich, orange hue. The inasal is typically served with rice and a side of vinegar.

Piaya (Sugary Flatbread)

Indulge in the sweet and flaky piaya, a simple, traditional Filipino flatbread, topped with muscovado, or a variety of other garnishing. Piaya is often served with a cup of coffee or hot chocolate.

Napoleones Pastries (French Custard Pastries)

Satisfy your sweet tooth with Napoleones pastries, a French-inspired dessert brought over to the islands generations ago, made with layers of flaky pastry, custard cream, and a layer of sugar glaze.