The SPOT.ph Guide to Must-Try Eats at the Negros Trade Fair 2023

(SPOT.ph) It’s that time of the year again. No, we’re not talking about the much anticipated 'Ber months descending upon us, with Jose Mari Chan and Mariah Carey songs blasting on repeat once more. 

We’re talking about that time of the year when Negros Occidental blesses Metro Manila with its culinary wonders with the annual Negros Trade Fair or NTF. Now on its 37th year, this year’s fair carries the theme Amuma, a Hiligaynon word that means “to foster, to nurture, to take care of.” More than carrying the word’s meaning, it represents the core values of the proud Negrense, a people known for their nurturing spirit and affinity for human connection. 

The Negros Trade Fair, which features local fashion, crafts, and of course, food, food, and more food, runs from today, September 26 until October 1 at the Glorietta Activity Center in Makati. Proudly presented by the Association of Negros Producers, a leading organization promoting Negrense craftsmanship, creativity, and culture, the NTF through the years continues to champion local businesses, empower the creative community, and showcase the richness of Negros Occidental’s products and traditions to the world.

And with the dizzying number of food choices at the fair, let this be your definitive guide to the delectable finds that await you at this year’s NTF. 

Also read: 
Find Napoleones, Piaya + More Bacolod Eats Under One Roof at This Upcoming Fair
10 Drool-Worthy Delicacies to Try in Negros Occidental

Food lovers, don't miss these dishes and other delicacies at the 2023 edition of the Negros Trade Fair:

Ann Co Cakes

As the sugar bowl of the Philippines, it comes as no surprise that Negros Occidental—Silay and Bacolod in particular—have one too many dessert shops. And nope, we’re not complaining! While some of which have gone, some continue to serve traditional and innovative Negrense treats. One of those which have thrived over the years is Ann Co Cakes. 

The owner, Ann Co, has been churning out some of the province’s best cakes and pastries since 1996. She takes pride in a culinary journey that is steeped in family tradition, with many recipes tracing their origins back to her late mother, Maguit Jalandoni Legaspi, who ran a home-based cake business of her own in their hometown of Silay from the 1960s until her passing in 2008. 

Ann Co Cakes pays homage to these time-honored family recipes, each one evoking a sense of nostalgia. While some creative twists have found their way into the repertoire, the core of their offerings remains timeless and old-fashioned.

We love their Frozen Brazos, which have an almost-ethereal lightness and just the right amount of sweetness. Another must-try is their Mango Tarts that date back to Ann's grandmother, who crafted these pastries in the 1950s. 

For orders and inquiries, contact (034) 474-0001 or visit Ann Co Cakes’ Facebook page.

Casa Carmela

When we first saw Casa Carmela’s bottled products on display at the pre-NTF fair in Bacolod early in September, we thought they were the usual gourmet jarred products. But, boy, were we proven wrong. One spoonful of their sensational Bacolod Chicken Inasal Pâté blew us away. Who would have thought that chicken inasal could also be perfect in pâté-form? It was. That. Good. It could be eaten on its own or mixed in with steaming white rice. 

Casa Carmela’s other bottled pâtés—Smoked Bangus and Spanish-style Chorizo—are just as sinful, so are their Pitaw (quail adobo), Crazy Rich Crabs (crab meat with talangka), Sexy Squid (squid in chili oil), and Bangus Belly a la Pobre.

True to their slogan “Bacolod in a bottle,” they only use the finest natural ingredients sourced from Negros province in their traditional recipes, products that reflect Negrense quality and heritage.

For orders and inquiries, contact (034) 441-1916 or 0920-917-7033 or check out Casa Carmela's Instagram page.

Casa del Formaggio

Negros Occidental is a land of surprises. Sugary sweet delicacies are a given, as are the sweet nature of its locals, but did you know that you can also find great cheeses in the province? This is all thanks to Casa del Formaggio, a food enterprise which is rooted in the owners’ desire to make quality Italian-style products locally. What started with producing canned and bottled seafood in 1993, shifted to dairy processing in 2008. 

In 2014, under the business name Mercanti Veneziani Trading, they started producing Italian-styled cheeses through milk gathered from crossbred Holstein-Sahiwal cows from both New Zealand and Australia. Sustainable farming practices are followed to ensure high-quality milk, with the cattle's diet consisting only of grass without any chemicals. 

Casa del Formaggio’s products are so good—my personal fave is their Burrata—they have already gained a faithful following including well known restaurants in Bacolod such as Laiya, and even all the way in Metro Manila like all-day brunch spot Maker and Made in BGC. 

For orders and inquiries, visit Casa Formaggio's Instagram page.

Clara's Food Products 

For the past 34 years, Clara's Food Products has been producing some of Negros Occidental’s best-known pastries. The bakery was originally owned by Clarita Fernandez but was reinvented by her daughter, Cecilia Plotena, a year after Clarita’s death. 

Over the years, Clara’s has remained true to its purpose: to spread love and joy through good food. And what joyous eats their creations are, especially their melt-in-your-mouth goat’s milk barquillos—which pairs really well with coffee!—as well as their piaya, butter cookies, and their award-winning crispy coconut roll in cinnamon. 

For orders and inquiries, contact Cecilia Plotena at (034) 433-4199  or 0998-960-6427.

El Ideal

A Silay institution through and through, you can’t say you’ve stepped foot on Negrense soil if you haven’t had a taste of El Ideal’s breads and pastries. Founded in the 1920s by Cesar Lacson-Locsin and his sisters, El Ideal has been serving homemade goodies using cherished family recipes for over a century. 

Their original branch, which is nestled within Cesar's ancestral home, was declared a National Heritage Site by the National Historical Commission of the Philippines (NHCP) and has literally stood the test of time. It stands to this day as a symbol of good homemade Negrense food. 

Now managed by third-generation owner Maritess Villanueva-Sanchez and her son, Mark Henriko, El Ideal Bakery remains a symbol of traditional Filipino cuisine enriched with history and culture. Aside from their bestselling pies (the Guapple Pie is pure joy in a pie!), other must-try are their batchoy and fresh lumpia. 

For orders and inquiries, contact (034) 495-4430 or send an email to elidealbakery@yahoo.com.

Ereñeta-Manaloto Chorizo de Bacolod

Another Bacolodnon icon is Ereñeta-Manaloto Chorizo de Bacolod. A culinary tradition that dates back to the 1930s, this smoked delicacy is similar to longganisa but comes with its own distinct Negrense flavor. 

Originally prepared by Doña Antonia Puentebella and her nieces, Josefina and Fidela, this chorizo gained fame not only among local families but also with Negrenses already living abroad and seeking a taste of home. The recipe, closely guarded and handed down through generations, remains a family secret to this day.

Their chorizo comes in two flavors: recado bilog, which has a stronger garlicky kick, and hamonadong bilog, which is on the sweeter side. There's also the pudpod or hubad variety, which is casing-free, and is best used, at least in my experience, for cooking pasta. Also available during the NTF is Ereñeta-Manaloto Chorizo de Bacolod’s award-winning canned chorizo.

Third-generation owner Cata Manaloto also continues to keep the family tradition alive by collaborating with local restaurant owners, adding their chorizo to customized menu items, highlighting its enduring role in Bacolod's culinary scene.

For orders and inquiries, contact Cata Manaloto at 09173000733 or send an email to catamanaloto@gmail.com.

Felicia’s Pastry Shop

Another Negrense institution, Felicia’s Pastry Shop has been delighting taste buds since the 1970s when three Lacson sisters opened their kitchen: Sony Lacson Cometa, Fely Lacson Montelibano, and Margie Lacson Macasa. It all started with their ensaymada, hefty in size and on flavor, which continues to be much loved to this day. 

Visiting the fair? Don't miss the newest item on their menu: Ube Ensaymada. Unlike other similar ensaymada, Felicia’s take on this popular pastry has a generous dollop of ube ensconced in their trademark pillow-soft, buttery, cheesy, and sugary dough. Are you craving yet?

For orders and inquiries, check out Felicia's Pastry Shop's Instagram page.

Hon’s 

Hon’s Pies and Pastries, which are all based on Negrense heirloom recipes, have been enjoyed by their loyal patrons since the 1980s. Their products are known not only for their taste but also for being preservative- and extender-free. 

As in many of the food establishments in Negros Occidental, Hon’s Pies and Pastries has roots in the family, when as a young child, owner and pastry chef Ma. Luisa “Honey” Montelibano-Poblador was drawn to observe her mother in the kitchen, learning the ways of baking in the process. As she grew up and after deciding on making a business out of baking, she also learned from baking gurus Conchita Cuenca of Bacolod and Manila’s very own Heny Sison. 

Their best sellers include Hon’s Buko Pie, Butter Cake, Banana Chocolate Squares, and Cheese Mamon.

For orders and inquiries,, contact (034) 441-0549 or 0943-498-2527, or check out Hon's Instagram page.

Hunter’s Hill

Owner Dennis B. Hijastro, who hails from the municipality of Don Salvador Benedicto or DSB, the Tagaytay or Baguio of Negros Occidental, is descended from a family of hunters in his paternal side. Growing up surrounded by the bounty of his hometown and a trip to Palawan inspired him to start his own pasalubong business, using local products as the main ingredients.

In 2016 he finished a TESDA course in Food Processing, earning him an NCII certificate. One of the topics was wine-making, which he tried doing using local fruits—and much to his pleasant surprise, friends and family loved his concoctions. 

Nowadays, through his business Hunter’s Hill, named after the area on which the processing center stands that used to be a hunting ground, helps local farmers by buying their products and turning them to organic wine with flavors such as bignay or wild cherry and pineapple. 

For orders and inquiries, contact 0947-562-7178 or send an email to hunterhill@gmail.com.

Margie’s Cakes and Pastries

In 1983, Margarita ‘Margot’ Villaruel's mother laid the foundation of Margie's with homemade biscocho, cupcakes, and brownies. Today, Margot continues this family tradition, infusing it with her passion for innovation as reflected in the state-of-the-art machines they use in making their products. 

Aside from the taste and quality of her products, Margie’s stand out also for their packaging, which could give national brands a run for their money.

40 years on, Margie's team tirelessly continues to refine classics and craft new creations. Their Hopia Ahos (garlic) and Hopia Sebuyas Dahon (onion) are must-tries, as well as the delightfully crunchy Kinihad. 

For orders and inquiries, contact (034) 434-9375 or send an email to margies4349375@yahoo.com.

Quan Native Delicacies

Quan Native Delicacies, or just Quan’s, is one of Bacolod’s most well-loved restaurants, a go-to especially for breakfast. What started out as a humble food display counter in 1985 has now evolved into a successful business with a branch in Makati. 

Quan’s is known best for its native delicacies, especially its variety of kakanin such as its now-iconic puto manapla, kutsinta, and suman. Their signature Crispy Okoy is a crisp, crackly treat that's especially addictive when dipped in suka. All these goodies are best paired with Quan’s oh-so-rich and decadent Hot Tsokolate. 

For orders and inquiries, contact (02) 833-5843. Quan's also has a Makati branch at 1797 Dian Street, Palanan, Makati City.

Sir & Ma’am

A Silaynon establishment, Sir & Ma’am is quite possibly the most popular carinderia in Negros Occidental, beloved by locals and tourists alike. Known for their comforting, flavorful, and affordable home cooked meals, expect to order an extra cup of rice when eating there. 

Established in 1962 and originally named “Sir Restaurant” because the earliest clientele were mostly, well, men, it’s a tribute to first-generation owner Mario Torres, who was a councilor in Silay for many years. As time passed, his children expanded the name to “Sir & Ma’am Restaurant” as a tribute to their mother, Teresita. 

At the heart of Sir & Ma'am's culinary legacy are heirloom recipes passed down from the matriarch Teresita. The dishes are a revelation despite their lutong bahay simplicity, with flavors so layered but at the same time also so comforting. Their morcon, lechon kawali, and dinuguan rank among the best we’ve ever had. 

For orders and inquiries, send an email to bravo_skyler@yahoo.com or contact 0922-870-3427.

Sugarlandia

As in most of the businesses on the list, Sugarlandia traces its beginnings to several decades past. In the 1930s, Damiana Mercado, also known as Tia Dami, got into the food business, selling her food everywhere, particularly at the Central Market. With her family’s support, her business grew and she continued to add more products over the years.

Sugarlandia is best known for their piaya and barquillos, with the tradition and business of making Tia Dami's delicacies successfully passed onto her grandchildren.

For orders, send an email to sugarlandia.barquillos@yahoo.com.

Virgie’s Homemade Products

Interestingly, the history Virgie’s Homemade Products dates back to the 1980s when a flour shortage led to rationing, posing a challenge for Virgie Chua's bakery business. To secure a flour supply, she joined the Bacolod Negros Occidental Baker's Association (BACNOBA). This affiliation not only provided access to flour but also valuable training in basic bakery operations, enriching her baking expertise.

Over time, her products increased in popularity both in and outside of Negros Occidental through workshops, trade fairs, and selling missions in Metro Manila. Now, after over three decades in the business Virgie's Homemade Products remains synonymous with high-quality homemade food. Popular both as a pasalubong and for merienda among locals, Virgie’s Caramel Tart, Mango Tart, and Galletas are the sentimental favorites among Negrense and Metro Manila customers alike. 

For orders and inquiries, contact Virgie Chua at 0917-301-6044.

21 Restaurant

What began as a hole in the wall in 1984 is now one of Bacolod’s go-to restaurants, especially when one is hankering after a piping bowl of batchoy. Named as such for its location on the corner of 21st and Lacson Streets, the former snack house is now a fine dining restaurant offering all kinds of fresh seafood. 

In addition to old-time favorites, the revamped 21 Restaurant also boasts an array of international cuisine prepared by Chef Richie Gamboa, grandson of the late Lydia de la Rama Gamboa, who along with his cousins Rica Lacson, Antoni Espinos, and Paolo Araneta, took the reins from their parents.

Have a taste of 21 Restaurant’s famed Batchoy through their “batchoy kits” which are available at the NTF. 

For orders and inquiries, contact (034) 433-4096 or 0917-707-3784.

For more information and the latest updates on the 37th Negros Trade Fair, please visit the official social media accounts of The Negros Trade Fair on Facebook and Instagram.