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Bacolod may be known for being the City of Smiles but it is also a city of sumptuous food.

And while a few of its more popular dishes have already carved its way to other parts of the Philippines, there are still a few that only Negros can bring.

On your next visit to this beautiful island, try dedicating a whole day in your itinerary to sample a few of these dishes and share it with your family and friends.

From Biyahe Ni Drew, here are five authentic Negros delicacies that'll surely bring a smile to your face.

1. Crispy Piaya at Bailon's

Crispy piaya at Bailon's / Source: Proudly Philippine Made

Address: #17 San Sebastian St. Barangay Urok 13, Bagong Unlad, Bacolod City, Negros Occidental

Considered as the original crispy piaya of the land, Bailon's boasts of its signature piaya recipe that is made of flour and muscovado (unrefined sugar).

Unlike its mass-produced counterpart, Bailon's version is very thin and wafer-like with just the right amount of sweetness from the muscovado sugar.

According to the shop owners and workers, they produce at least 1,500 pieces of piaya a day with no leftovers -- enough said.

According to Drew, “'Yung usually nakakain nating piaya is 'yung matagal nang naluto at naka-pack na pero ito bagong luto at mas sumasarap 'pag ikaw ang gumagawa.

“Lasang lasa mo nga 'yung muscovado at sakto sa kape -- it's the perfect combination.”

2. Chicken Inasal at Nena's Rose

Chicken Inasal at Nena's Rose / Source: Bookie PH

Address: 14th Lacson St., Bacolod City, Negros Occidental

If there's one thing Bacolod is associated with in terms of food, that's almost always chicken inasal.

According to Drew, the word “inasal” means skewered in Negrense and is one of the most common viands of the farmers of Negros before crawling its way up to restaurants that we know today. In fact, in the 1970s chicken inasal was said to be found only in the streets and not in restaurants.

If chicken inasal is what you're craving for when visiting Bacolod, then make a stop at Nena's Rose in Manokan Country.

According to its current owner, she uses the original recipe as what her mother used to make back in the '70s and that's why customers always come crawling back to her shop when they need a chicken inasal fix.

Her version of the famous Bacolod dish is not only well grilled and huge in serving but also boasts with a lot of flavors making it one of the best in the area.

3. Ensaymada at Felicia's

Ensaymada at Felicia's / Source: Table for Three, Please

Address: 6th Lacson St., Bacolod City, Negros Occidental

Felicia's is not your ordinary dessert shop. Sure, they have your regular chocolate and red velvet cakes but what most people line up for is their version of the ensaymada.

At Felicia's, ensaymadas are made of purely Negros sugar and is toasted using a sandwich presser to give it that golden brown finish making it more delectable not only to the palate but also to the eyes.

The cheesy, soft-as-clouds pasty is also paired with a thick, hot tablea chocolate dip that makes the perfect sweet and savory combination that only Negros can offer.

4. Napoleones at Roli's

Napoleones at Roli's / Source: Yummy.ph

Address: Roli's Arcade, La Salle Avenue, Bacolod City, Negros Occidental

A trip to Negros is incomplete without tasting Roli's Napoleones.

Derived from (you guessed it) the French conqueror Napoleon Bonaparte, napoleones is the brainchild of a woman named Conchita Cuenca and was passed down from generation to generation until Roli's Napoleones was born.

The idea stemmed from Conchita's travels abroad, more specifically in France, and merged with the Negrense taste by adding the province's sugar.

To date, the sweet, custard cream dessert is still one of the most sought after pastry in Negros.

5. Unod and Paras at Saning's Eatery

Unod at Saning's Eatery / Source: FoodYas

Address: Burgos Extension (Reclamation Area), Bacolod City, Negros Occidental

In this little carinderia lies a fine culinary experience waiting to happen.

Saning's Eatery is a small carinderia in Banago Bacolod and is known for its beef stew soups such as the paras (beef ribs) and the unod (beef cubes).

According to Drew, the two have the same soup base but what's different is the texture of the meat on top of the soup. The broth is also said to have a burst in your mouth flavor because of its many ingredients made of tanglad, onion leaves, ginger, garlic, and herbs.

Want more flavors of Bacolod? Try watching this video from Biyahe Ni Drew.