A spicy stew made from long chilies, coconut milk, shrimp paste, and small pieces of pork.
4 top-rated spots found
This is the hallowed ground where the dish was officially named by Cely Kalaw in the 1970s. It represents the 'Manila-style' Bicol Express—a refined, balanced version that prioritizes the silkiness of the coconut cream over raw, punishing heat.
📍 1790 M. Adriatico St, Malate, Manila, 1004 Metro Manila · View on Maps
Manam is the gold standard for consistency and accessibility. They offer the dish in multiple sizes (Small, Medium, Large), making it perfect for solo diners or large groups, and their 'Twist' menu often reimagines the flavors in unique formats like lumpia.
📍 Greenbelt 2, Esperanza St, Makati, Metro Manila · View on Maps
Part of the LJC Group, Abe treats Bicol Express with gourmet reverence. While the heat is tempered for a general palate, the depth of flavor from the shrimp paste (alamang) and the richness of the coconut milk is considered top-tier by culinary critics.
📍 Serendra, 11th Ave, Taguig, Metro Manila · View on Maps
Hailing directly from Legazpi, Albay, this restaurant brings the true Bicolano flavor profile to Manila. It is less 'sweet' than Manila versions and uses the specific shrimp paste and chili ratios found in the Bicol region.
📍 Estancia Mall, Capitol Commons, Pasig, Metro Manila · View on Maps