Exploring the iconic, spicy, and soulful dishes that make Albay a must-visit culinary destination in the Bicol Region. When people think of Albay, the image of Mayon Volcano’s perfect cone often comes to mind. However, beyond its postcard-worthy views lies a culinary landscape that’s equally captivating—flavorful, fiery, and rich with local pride.
Here, food is more than just nourishment—it’s a tradition deeply rooted in the land, family, and the unmistakable Bicolano passion for spice.
In Albay, the phrase ‘manatok, maharang, asin masiram‘—unctuous, spicy, and delicious—captures the essence of how dishes are cooked and savored every day
Bicol Express ‘The Spicy Icon of the Bicol Region’
If one dish could represent Bicolano cuisine, it’s Bicol Express—a creamy, coconut-based pork stew packed with green chilies. Its name comes from the train line that once connected Bicol to Manila, but the dish’s heart lies in Albay. It was created in the 1970s by a Bicolana in Manila, inspired by traditional spicy Bicolano flavors.
At Waway’s Restaurant in Legazpi City, Bicol Express is not just a meal—it’s a culinary rite of passage. The aroma of sautéed garlic, onions, and chilies fills the air before rich coconut cream is poured in generously.
Chunks of tender pork soak in this luscious sauce, absorbing every ounce of flavor, spice, and traditional Bicolano cooking. The heat builds slowly, balanced by the creamy texture, creating a perfect storm of fire and comfort in every bite.
Waway’s recipe has been perfected over decades, drawing locals and tourists alike who seek that authentic, fiery Bicolano flavor.
Pinangat ‘Earthy, Comforting, and Proudly Camalig-Born’
While Bicol Express brings the heat, pinangat brings nostalgia, comfort, and a deeply rooted connection to Bicolano heritage. This dish hails from the quiet town of Camalig, where it is cherished as both a culinary treasure and a source of hometown pride.
Let’s Pinangat, a local favorite restaurant near the Camalig highway, serves this delicacy with unmatched authenticity and flavor. Made by wrapping gabi (taro) leaves around a savory filling of minced shrimp, meat, and chilies, the bundles are carefully tied and then simmered in gata (coconut milk) until tender, aromatic, and beautifully infused with flavor.
The result is soft, savory, and slightly spicy—like a warm hug from a Bicolano lola who cooks with love. Eating pinangat feels like connecting to generations of local cooks who passed down recipes from mother to daughter over time.
Locals say no two pinangats are the same, and each household adds their own twist to the traditional recipe.
Pili Nuts ‘Albay’s Golden Harvest’
Harvested from trees that flourish in the rich volcanic soil, pili nuts are Albay’s prized native delicacy, offering not only local flavor but also significant global export potential.
These nuts are painstakingly prepared—cracked open by hand, roasted to perfection, and often coated in sugar, honey, or rich local chocolate. What makes them special is their texture—firm on the outside, soft and buttery inside, with a unique, nutty sweetness.
They’re rich in oil, protein, and antioxidants, making them a healthy snack with centuries of history in Bicolano cuisine.
You’ll find them in pasalubong centers across Albay—neatly packed in jars, boxes, or gift tins for travelers to take home. Many also enjoy pili-based products like mazapan, brittle, tarts, and even pili oil for wellness and beauty.
This simple nut has evolved into a symbol of Albay’s resourcefulness, turning local harvests into premium delicacies and exports.
Sili Ice Cream ‘Dessert with a Surprising Kick’
Only in Albay will you find a dessert that’s cool, sweet—and spicy enough to make your lips tingle.
At 1st Colonial Grill, the now-famous sili ice cream dares diners to embrace the Bicolano obsession with chili. It looks like your average scoop of vanilla, but one spoonful reveals the signature heat that slowly creeps in.
The base is smooth and creamy, but the real magic lies in the perfectly balanced heat of local red chilies.
Each bite delivers contrast: sweetness that comforts, then a playful sting that lingers on your tongue long after. They offer it in spice levels—from mild to lava—for brave souls who want dessert with adrenaline.
More than just a novelty, this culinary flair reflects how Bicolano creativity transforms traditional ingredients into bold, unforgettable experiences.
Flavor of Bicolano Life
To understand Albay’s cuisine is to understand its people—resilient, warm, and unafraid to stand out. Every dish tells a story of tradition, survival, and the unique climate and geography that define the region.
The frequent rains, volcanic soil, and abundant coconut trees all shape the spicy, coconut-rich identity of local food. Across kitchens in the province, gata and sili are everyday staples—so integral they appear in breakfast, lunch, and even dessert.
Albay’s culinary scene invites travelers not just to eat, but to listen, learn, and savor every spicy bite
It’s a place where manatok, maharang, asin masiram isn’t just a saying—it’s a way of life on every plate. Whether it’s the fiery heat of Bicol Express, the comforting warmth of pinangat, or the unexpected kick of sili ice cream, Albay never fails to deliver.