Sweet Greens Garden Cafe is a culinary gem in Bacolod, the capital of Negros Occidental. This restaurant offers an unforgettable dining experience, blending local flavors with a unique ambiance. Located on Lacson Street, one of Bacolod's main thoroughfares, Sweet Greens is a must-visit for anyone exploring the city.
Lacson Street is home to some of Bacolod's most notable landmarks, including the Negros Showroom and the Provincial Capitol Park & Lagoon. Amidst these attractions lies Sweet Greens Garden Cafe, a haven for those seeking authentic Bacolod cuisine and Negros Occidental delicacies. Co-owned by Tima Lacson and Millie Kilayko, the cafe has an interesting origin story. Initially, it was a horticulture business that expanded to include ceramics and other ornamentals. The cafe was meant to be a support facility for the garden but quickly gained popularity on its own.
Recently, a small group of TV and print media professionals were invited to sample some of Sweet Greens' specialties. The evening was perfect—cool and serene, with a backdrop of lush plants and flowers. The first dish served was lumpia, or spring rolls, accompanied by glasses of fruit punch. According to "Foods of the World," lumpia originated from gambling tables, where gamblers needed a filling snack that wouldn't require them to leave the table. Sweet Greens' version uses heart of palm, or "ubod," making it uniquely delicious.
The fruit punch was a delightful complement to the lumpia. Sweet Greens' punch is a blend of tropical fruits with a splash of white rum, fermented from Negrense sugarcanes. As we enjoyed our appetizers, co-owner Millie announced that dinner was ready.
The dinner menu was a culinary journey through Negros Occidental. We started with binacol, a soup rich with chicken, herbs, vegetables, spices, and lemongrass. This recipe was handed down from Millie's grandmother, Celsa Lizares-Kilayko, who used fresh bamboo to cook the soup, giving it a distinct flavor.
Next, we were served shrimp balls with a dipping sauce of mixed spices. The sardines, a recipe from Daniel Lacson, cousin of former Manila Mayor Arsenio Lacson, were pressure-cooked in olive oil, liquor, and spices. The Arroz Valenciana, often served during special occasions, was another highlight. This rice dish is so filling that a few mouthfuls go a long way.
Our evening didn't end with dinner. Tima and Millie encouraged us to learn how to make piaya, arguably Negros' most popular delicacy. This flatbread is stuffed with a sweet filling and is surprisingly easy to make. A medium-sized ball of dough is flattened, filled, sealed, and then dunked in sesame seeds. After a final flattening with a rolling pin, it's cooked on a crepe pan without oil, lard, or butter. In just about 10 minutes, the piaya is ready.
There are plenty of fillings available for piaya. Mango and banana are popular choices, but for beginners, muscovado (dark brown sugar) is recommended. Other fillings require more complex procedures, making muscovado a perfect starting point.
Next time you're in Bacolod, make sure to try the famous chicken inasal. But don't stop there—Sweet Greens Garden Cafe offers a variety of other delicious options that are sure to delight your taste buds.
Sweet Greens Garden Cafe is more than just a restaurant; it's a celebration of Negros Occidental's rich culinary heritage. Don't miss the chance to experience it for yourself.
This article has been fact-checked and expanded to provide a more detailed and nuanced view of Sweet Greens Garden Cafe. For more information on Bacolod and its attractions, visit Philippine Country and MoneySense Magazine.
