PALAWAN
This region is the Philippines’ last ecological frontier, a breathtaking archipelago famed for its white-sand beaches, dramatic limestone cliffs, and unparalleled biodiversity.
This guide is your key to discovering Palawan’s world-famous natural wonders, from vibrant coral reefs to subterranean rivers.
Why Visit Palawan?
World-Class Beaches & Scenery: Home to El Nido, Coron, and Port Barton, offering pristine lagoons, hidden coves, and spectacular karst landscapes.
Unique Biodiversity: A UNESCO Biosphere Reserve, Palawan boasts exceptional wildlife, marine life, and one of the New 7 Wonders of Nature.
Island-Hopping Paradise: The best way to explore the region is by boat, sailing between islands to snorkel, dive, and relax on secluded shores.
Smart Travel
Shoulder Season (March–May, September–November): This is the ideal time to visit for warm weather and manageable crowds before the peak of summer or the rainy season.
Deep Off-Season (June–August, December–February): Expect lower prices and fewer tourists, but be prepared for heavy rains and potential travel delays, especially in the central wet season.
Peak Season (Late December–February, Holy Week): The weather is at its driest and most pleasant. Book accommodation and tours well in advance, as prices are highest and crowds are heavy.
Main Areas & Places to Explore
El Nido & Bacuit Bay
A tropical paradise famous for its dramatic black limestone cliffs, crystal-clear waters, and secret lagoons like the Big Lagoon and Small Lagoon. It serves as the main jump-off point for exploring the Bacuit Archipelago.
Your Smart Tip: To truly escape the crowds, book a private island-hopping tour instead of the standard public routes (Tours A, B, C, D). It’s a bit more expensive but offers a more serene and personalized experience.
Coron & The Calamian Islands
Known for its striking natural beauty, including Kayangan Lake (often cited as the cleanest lake in Asia) and fascinating World War II Japanese shipwrecks, which make it a diving hotspot.
Your Smart Tip: Coron Town is the main hub, but consider an overnight stay on a less-developed Calamian island like Busuanga for a quieter, more authentic encounter with local island life.
Puerto Princesa & The Underground River
The provincial capital is the gateway to the world-famous Puerto Princesa Subterranean River National Park, a UNESCO World Heritage Site and one of the New 7 Wonders of Nature. The city also features mangrove forests and Honda Bay.
Your Smart Tip: Book your Underground River permit weeks in advance through a reputable tour operator or the city’s tourism office, as daily visitor slots are strictly limited.
Port Barton & San Vicente
A quieter, laid-back alternative to El Nido and Coron, Port Barton offers a more relaxed atmosphere with beautiful beaches and uncrowded island-hopping opportunities. San Vicente is home to the spectacular Long Beach, one of the longest white-sand beaches in Southeast Asia.
Your Smart Tip: Port Barton is the perfect place to unplug. Electricity is often limited to specific hours, so bring a power bank and embrace the slow, peaceful pace of life.
Handy Tips
Weather & Climate
Palawan has a tropical climate. The dry season is typically from November to May, while the wet season runs from June to October. Temperatures are consistently high year-round, ranging from 25ºC to 32ºC.
Local Customs And Etiquette
Language: The official language is Filipino (Tagalog), but English is widely spoken, especially in tourism areas. You’ll also hear local languages like Cuyonon.
Respect: Always be respectful of the indigenous Palaw’an communities and their traditions. Ask permission before taking photos of people.
Tipping: Tipping is not mandatory but is appreciated for good service in restaurants, by tour guides, and by drivers.
Budgeting For Your Trip
Accommodation: Hostels ($10–$25), mid-range hotels/guesthouses ($40–$80), luxury resorts ($100+). Prices are highest in El Nido and Coron.
Food: Street food/local carinderia meal ($2–$5), dinner at a mid-range restaurant ($10–$20 per person), fine dining ($30+).
Transport: Tricycle/jeepney short trip ($0.50–$2), van transfer between towns ($10–$15), boat charter (negotiable).
Activities: Island-hopping tours ($20–$35 per person, including lunch), diving day trip ($80–$120).
Daily Budget:
- Budget: $40–$70 (hostels, local food, public transport/tricycles).
- Mid-range: $80–$150 (guesthouses/hotels, restaurant meals, organized tours).
- Luxury: $180+ (boutique resorts, private tours, fine dining).
Getting Around
By Boat: The essential mode of transport for island hopping and inter-island travel (ferries). Always check weather conditions before travel.
By Van: Air-conditioned vans are the most common and efficient way to travel long distances on the main islands, such as between Puerto Princesa and El Nido.
By Tricycle: The main form of short-distance public transport within towns and cities. Always agree on the fare before you start the ride.
Must-Try Food
Tamilok (Tamm-ih-lok): A local delicacy, often called a “woodworm” (it’s actually a mollusk), eaten raw with vinegar, salt, and chili.
Crocodile Sisig: Minced crocodile meat (farm-raised) seasoned with onions, chili, and citrus, typically served on a sizzling plate.
Kinilaw (Kee-nee-lao): The Filipino version of ceviche, made from raw fish cured in vinegar, ginger, onions, and chili.
Lato Seaweed: A type of local grape-like seaweed, often served as a refreshing salad with vinegar and tomatoes.
Chicken Inasal (In-ah-sahl): Grilled chicken marinated in a mixture of vinegar, calamansi, pepper, and annatto oil, a staple in the Visayas region but widely available.
Danggit Lamayo: Semi-dried rabbitfish, marinated in vinegar and spices before being lightly fried—perfect for breakfast.
Nido Soup: A clear, thick bird’s nest soup, a prized and expensive local specialty, especially in El Nido.
Fresh Seafood: Grilled fish, prawns, and squid are staples, often prepared simply with garlic and butter.
Leche Flan (Letch-eh Flan): A creamy, smooth custard dessert topped with soft caramel, a Filipino classic.
Halo-Halo (Hah-low-Hah-low): A famous Filipino cold dessert with a mixture of shaved ice, evaporated milk, sweet beans, fruits, jellies, and ice cream.
Must-Try Drinks
San Miguel Pale Pilsen/Light: The most popular local beer in the Philippines, available everywhere.
Tanduay Rum: One of the world’s best-selling rums, excellent for mixing or enjoying on the rocks.
Red Horse Beer: A stronger, higher-alcohol lager, popular among locals.
Calamansi Juice: The juice of the native calamansi citrus fruit, served either hot or cold, similar to limeade.
Buko (Bu-koh) Juice: Fresh young coconut water, served directly from the coconut, incredibly refreshing.
Sago’t Gulaman (Sah-go’t Goo-lah-mahn): A sweet, cold drink with tapioca pearls (sago), jelly cubes (gulaman), and a brown sugar syrup (arnibal).
Lambanog: A traditional Filipino distilled palm liquor, usually made from coconut sap, known for its high alcohol content.
Iced Tea: Sweet iced tea is a common beverage served at many restaurants.