If you know Negros for anything, it’s probably sugar. But spend enough time at the Negros Trade Fair and you’ll see how much more there is to the region’s food culture than its famously sweet tooth.
Of course there are the usual suspects—piaya, napoleones, silvanas, chocolate. But there are also a few things that caught us off guard without the sweet temptations like cheese and preserved seafood. Soon after entering the venue, we found out quick enough what Negrense producers are doing beyond the classics.
The fair began in 1986, when the Association of Negros Producers brought together local makers during a particularly difficult period for the province’s sugar industry. Forty years later, it has grown into a much broader showcase of Negros’ food, crafts, fashion, furniture, and design.
This year’s theme, “Butlak,” refers to the first light of a new day—a nod to both the fair’s history and the people continuing to build on it.
But for us, the best way to experience a fair is pretty straightforward: come hungry!!!
From the Negrense non-negotiable classics to some new takes on familiar flavors and savory finds you might not expect, here are 10 things to look for while you eat your way through BÚTLAK.
1. Napoleones
Still very hard to resist, napoleones is one of the sweets most closely associated with Bacolod: crisp layers of pastry with creamy custard in between, and that thin sugar glaze on top that cracks when you bite into it. Quan has been making Negrense specialties for decades, and its napoleones remain a reliable stop at the fair.
With something this good, there’s really no need to reinvent the classic. Definitely first to check off your list.
2. Silvanas
Some pasalubong classics are classics for a reason. Sans Rival’s silvanas sandwich buttercream between crisp cashew-meringue wafers, then finish them with cashew crumbs for that unmistakable crunchy-creamy-almost-chewy combination. Just pure sugar bliss.
They’re also one of those rare things where buying a box feels entirely reasonable, and having one is never a question. Getting them to last longer than two days is another matter.
Now, I would argue that this should be top 1, but as a nod to history and what came first, this comes top 1.1.
3. Guapple Pie
Anything guava catches my eye, because not a lot of dishes play around with it enough. In this one, the local guava meets apples in one of Silay’s most beloved pies. El Ideal’s guapple pie has become a signature pasalubong, bringing together the floral sweetness of guava and the tartness of apple in a buttery pastry.
The bakery itself dates back to 1920, making this one of those food stops where the history is almost as tempting as the pie. If you want something that feels distinctly Silay, start here.
4. Calamansi Piaya
Piaya gets a citrusy lift from Fresh Start, which adds calamansi to the familiar muscovado-filled pastry. The bright acidity cuts through the deep caramelized sweetness, making for a version that feels familiar without being predictable.
This is probably the random buy you get just for the sake of trying it, but it doesn’t make that choice any less worthwhile. You’d be happy to be surprised.
5. Piaya Ice Cream
Anything ice cream, I’d definitely get. Piaya? I love.
Piaya—but make it cold? I’ll take ten.
Fog City Creamery takes the flavors of the Negrense favorite, from caramelized muscovado and toasted pastry to a hint of salt, and translates them into ice cream.
The combination sounds playful, but the flavors make perfect sense together. It’s the kind of local-inspired flavor that makes you wonder why it wasn’t always a thing.
6. Dulce de Leche
When dulce de leche is the main event, you already know where this is going. We all love a caramel moment.
Señorita builds its sweets around homemade caramelized milk, bringing that deep, milky sweetness into desserts designed for serious indulgence.
It’s rich, comforting, and the sort of thing that needs very little explanation once you’ve had a taste.. or two.. or three.
7. Philippine Bean-to-Bar Chocolate
Plentitude takes a very terroir-driven approach to chocolate. Its single-estate bars start with Philippine cacao sourced directly from small farm estates, with each batch roasted according to the particular character of its beans and harvest.
From there, the beans are stone-ground and conched slowly for up to 72 hours, with some bars made using just cacao beans and unrefined sugar.
The result is chocolate that lets the natural flavors of the cacao come through, from fruity and floral notes to nuttier ones, without relying on added flavorings.
Plus, who doesn’t love some bragging rights when something this good is proudly ours?
8. Local Cheese
After all those sweets, a savory detour sounds pretty good. Casa del Formaggio brings locally made cheeses to the fair, offering a different look at what Negros producers are putting on the table.
Consider this your excuse to bring home something that doesn’t involve muscovado, pastry, or buttercream. And with this much variety, maybe the safest bet is to just think ahead and buy a bunch that you can build a cheese board with.
9. Bottled Boquerones
For something a little saltier, 21 Restaurant brings a Bacolod classic to the fair in bottled form: Spanish-style boquerones made with nipis fish.
They’re salty, tangy, and deeply savory—the kind of pantry find that calls for hot rice, good bread, or perhaps both. If you’re doing that cheeseboard, this one’s definitely a good addition!
But also—just this on some plain crackers? Killer combo.
10. Crab Meat with Talangka and Bihod
And then there’s the seafood. If you need more salty options to any vessel you’re needing to top something with, Casa Carmela has got you covered. Their bottled crab meat comes with rich talangka, while its bottled bihod brings a briny, savory hit.
This is the kind of pasalubong you buy and immediately start planning meals around. Hot rice is a good place to start. If not, Sky Flakes will do. Regardless, you should get a bottle or two.
The Negros Trade Fair is at its most interesting when the familiar and unfamiliar sit next to each other. You can come looking for the napoleones and silvanas you already know, then leave with local cheese, bottled seafood, bean-to-bar chocolate, or an ice cream flavor you never knew you needed.
Forty years in, and that feels like the real appeal of BÚTLAK: there’s plenty to celebrate about what Negros has always been known for, but just as much to discover in what its producers are doing now.
With our without a plan, it’s still worth a detour. Don’t forget to come hungry.
BÚTLAK: The 40th Negros Trade Fair runs September 22–27 at SMX Convention Center Aura with tickets available at the venue for ₱50.
Frequently Asked Questions
BÚTLAK: The 40th Negros Trade Fair runs from September 22 to 27 at the SMX Convention Center Aura in Taguig.
Admission to BÚTLAK is 50php per ticket.
Expect classic Negrense favorites like napoleones, silvanas, and piaya, alongside local cheese, bean-to-bar chocolate, bottled seafood, and newer takes on familiar flavors.
It depends on what you’re after, but the fair is a good place to stock up on Negrense pasalubong, from classic sweets and pastries to savory pantry staples, chocolate, and other locally made products.
