Kinalas

Naga City’s unassuming noodle soup is a street-side specialty packed with flavor thanks to a broth made by simmering pig’s head in water for hours. Brain and offal are tossed in with short noodles, then the whole bowl is finished off with a zesty brown gravy made of soy sauce, flour, pig’s head, and a […]

Pansit Bato

Unlike pancit Malabon and pancit Olongapo, pancit Bato doesn’t represent a cooking style, but rather the noodles themselves. Originating from the small town of Bato, these short, curly strings are more al dente than usual and taste best prepared guisado or in sabaw. Sometimes, they’re also topped with dinuguan for an extra layer of flavor.

Chakoy

If Bicolanos aren’t too impressed by beignets, it’s probably because they have their own version of the fried, sugar-sprinkled treat. Similar to bicho-bicho and best enjoyed fresh from the fryer, this delicious roll is fluffy, with a nice crisp exterior and a light sweetness from brown sugar. Some bakeries even add a cheese filling!

Toasted Siopao

You can find crunchy siopao in Metro Manila, but nothing beats the ones from the motherland. The extra step of toasting adds extra texture, and is well worth the effort. You might not want the regular steamed version again.

Tiwi Halo-halo

Ask anyone what their favorite Bicolano dish is and halo-halo is hardly top of mind. Still, it has to be acknowledged that the little town of Tiwi is where cheese was first added to the long roster of components. Though it looks just like every other version out there, you’ll notice a much milkier flavor. […]

Kandingga

Not every Bicolano dish has to bathe in a pool of coconut milk. Kandingga, for example, wears that characteristic heat without being drowned out by coconut flavor. The Bicolano’s answer to bopis, the tangy kandingga is a delicacy with Spanish roots, made with chopped pork lungs and heart (or other types of offal), onions, garlic, […]

Linubak

This creamy kakanin variety made with mashed kamoteng kahoy(cassava), bananas, or taro, and sugar and milk (plus points if it’s gata!) is a staple at any town meeting. Served with grated peanuts and a swipe of margarine, linubak feels like a thicker, extra-chunky pudding. Because the base ingredients have a unique flavor on their own, […]

Puto bukayo (bocayo)

In Bicol, puto is made with bukayo.The soft and squishy rice cake is shaped into a ball and filled with sweet and crunchy coconut that’s been cooked in brown sugar.

Kinunot

In this dish, the ever-present coconut milk teams up with malunggay leaves to dress chunks of stingray or shark meat. The coconut helps break down the chewier protein, and the milder flavors of this delicacy make it appealing even when served without steaming hot rice.

Laing Dish

Another Bicolano icon is laing or natong. While it may look like a humble vegetable dish, it’s actually tricky to make. When prepared incorrectly, the dried gabi leaves can scratch your tongue. But when perfect, it’s a satisfying medley of stewed greens, coconut milk, chilies, and, occasionally, fish, pork, or chicken.