Delicacies

• The dish is made out of small shrimps caught in streams, mixed with young coconut and chili. It is then wrapped in coconut leaves, giving it that local touch. You eat the dish paired with rice.

Taghilaw is pork meat and intestines cooked in vinegar sauce. A dish similar in preparation to "dinuguan" but minus the blood.

• Gayabon, is Romblon's version of Laing. But what makes it different is that they use fresh gabi cooked until the leaves are mashed into a pasty texture. It is very chunky and is not spicy like the Bikolano version.

Sihi, a local edible shellfish. One cannot normally eat by sucking it out of its shell, but instead, with an aid of a pin, you slowly pick the meat out.

Inaslum is a healthy vegetable soup that makes use of any available fresh vegetable in season. It is not sour like what the name suggests, but actually very bland. 

Odiongan is known for its preserved meats like the longganisa, tapa, and tocino that can last outside the fridge up to 5 days.

Romblon makes a good blend of peanut butter spread. We liked that the oil doesn't separate from the mixture.

Since Sibuyan island known for its beautiful beach, any seafood that you can caught from the sea will always be the best.