Booming Bacolod, where real estate, tourism, culture converge
Bacolod City is positioning itself as a hub for economic activities, investment promotions, and tourism events. To achieve its goal, the highly urbanized capital city of Negros Occidental province gets a big push from at least 10 of the biggest real estate developers in the country.
The city government is preparing for the influx of visitors and new settlers while strengthening efforts to preserve Bacolod’s cultural identity. Mayor Alfredo Abelardo B. Benitez gave that assurance through his team led by city administrator Dr. Lucille Gelvolea during a recent press visit at the government center.
Aside from the well-loved Masskara Festival, which the City of Smiles hosts every October, Gelvolea said there are other festivities worth checking out. The major ones include Bacolaodiat Festival, which is celebrated during Chinese New Year as there is a large community of Chinese Filipinos in the city. Then there are Bacolod Chicken Inasal Festival in May, Bacolod Rum Festival in August, and Bacolod Parade of Lights in December.
Preparations for Bacolaodiat were in full swing on the first day of our recent visit. Red-and-gold ornaments adorned the city hall and many other establishments. But what caught our eye were the heritage houses that serve as reminders of the sugar industry boom in Bacolod City and the rest of Negros Occidental from the late 1800s to the early 1900s.
The Upper East, a 34-hectare township development by Megaworld, has for its focal point the reconstructed house that once stood in the same location occupied by the Bacolod-Murcia Milling Company (BMMC) on the eastern side of Bacolod City.
Beside The Upper East House lies another landmark called the Murcia Train, the refurbished remnants of one of BMMC’s great steam locomotives that transported fresh sugarcane from the fields all the way to the sugar central.
Currently, there’s a nightly attraction happening at The Upper East’s expansive grounds. EuroXtreme Circus, described as a modern revival of the Big Top tradition, puts on a show that combines classic circus artistry with cutting-edge performances.
The circus features an international cast of performers from Europe and Latin America. Daredevil bikers and trapeze artists keep the audience of all ages on the edge of their seats, while the sole clown and a pair of slapstick comedians supply the laughter and merriment.
Last year, the touring EuroXtreme Circus had shows in different parts of the Philippines, including Davao, General Santos City, Tagum City, Cagayan de Oro, and Cebu City. It will be in Bacolod until March and will hopefully proceed to Metro Manila, according to marketing director Avel Manansala.
Food galore
As the country’s sugar capital, Bacolod City is aptly famous for its sweet snacks and sinful desserts. But the Bacolodnons’ culinary expertise doesn’t end there. Their version of the grilled chicken called inasal has gone mainstream and is now served in many Filipino restaurants.
We got to try what locals consider authentic chicken inasal at the main restaurant of Chicken House on Lacson Street. A discussion occurred on what makes the dish distinct: Is it the marinade, grilling method, or the annatto oil used as a condiment? Maybe it’s the mixture of all three elements, plus the quality of the meat, which comes out tender sans the lansa (fishy) taste.
For other food options, there are many dining places to choose from in the city. One highly recommended institution among locals is Bob’s Restaurant on North Drive. The family-style eatery founded in 1965 offers what it calls Ilonggo comfort food. Ilonggos, or the people of Iloilo, also in the Visayas, share many things in common with Bacolod, including the Hiligaynon language.
Among the main dishes, ranging from golden fried chicken to crispy pata, the tangigue steak was outstanding with its thick slice yet very tender meat and tangy mango sauce. The full line of cakes and pastries is also offered at the restaurant’s sister company, Cafe Bobs, on Lacson Street, where the view entices more at night.
Homegrown spots
Homegrown restaurants remain strong despite the arrival of international chains and Manila-based brands. How? Sucré by Liz and Mom, for one, offers familiar dishes like lechon paksiw and salpicao, as well classic desserts, but with its own twist. The dulce de leche cake’s melt-in-your-mouth goodness uses just three ingredients: vanilla chiffon, caramelized condensed milk, and Maldon sea salt. The tarta de quezo is “burnt crusted yet creamy inside” and becomes tastier with a sauce made of batuan (also spelled batwan) fruit.
Sucré by Liz and Mom is owned and run by Elizabeth “Liz” Primacio, whose inspiration is her mother Corazon Primacio. It is the first tenant at The Upper East House and complements the township’s vision of becoming the city’s own version of an upscale lifestyle hub.
Maria Kucina Familia is another new restaurant that blends traditional cuisine with Spanish influences and contemporary tastes. Owner Marili Bascon Gonzaga said the restaurant is “dedicated to the ideals of true comfort and quality.” A case in point is the house chorizo, which can be eaten as is or as part of a more elaborate dish.
Quan Delicacies, whose main store is found on La Salle Avenue, has a dine-in area that serves dinuguan with puto, siopao, spaghetti, palabok, and arroz caldo. It’s also popular for its packed snacks that are perfect as pasalubong.
Founder and owner Chole Chua said she decided on the brand’s name only because she couldn’t think past the word “kuwan,” and just changed its spelling to a classy Quan. The brand will soon have a third branch in Metro Manila.
For more pasalubong items, the Association of Negros Producers showroom on South Capitol Road has not only food but also artisanal products.
Other attractions
Just outside Bacolod City, there are more places to go. The Ruins in Talisay City, for instance, is a popular tourist destination. It features the remains of the ancestral mansion of Don Mariano Ledesma Lacson and Maria Braga Lacson. It was built in early 1900s and inspired by Italian architecture, but destroyed during the war.
Also in Talisay, there’s the Campuestohan Highland Resort. It’s a 5-ha property that stands within the lush green forests of Mt. Makawili. Owner Ricardo “Cano” Tan thought of the resort’s concept down to its architectural design. There are large statues of animals like dinosaurs.
Manok ni Cano Gwapo has been certified by the Guinness World Records as the largest building in the shape of a chicken. There are rooms here where guests can stay.
In another upland area outside Bacolod, there’s Kusinata in Don Salvador Benedicto town. It runs as a social enterprise to support the Ata (also called Aeta) community, the original settlers in the province.
Owner Lucille Grey takes care of operations as her son Jay is the chef. The restaurant offers all-day breakfast fare, appetizers, sandwiches, desserts, and drinks. Top choices are paco-paco salad, KBL (kadios, baboy, langka), and bread and butter pudding with dulce de batuan. Everything tastes great, especially with a view of the Malatan-og Falls in the midst of a forest.
