Palawan’s Best Delicacies - Baker’s Hill

“Saan na pasalubong ko?”, a line sooo familiar among Filipinos, commonly chanted upon a beloved’s arrival… from another country, city/ province, or the nearby work office- that’s how cliche it is!

Giving of pasalubong (a present or token) usually connotes an act of love and remembrance, as the gift- giver tends to spend more on goods for loved ones, other than the self. In most case, gifts of this kind come in edible form- as they say “there is no better way to express love but through food”.

In Puerto Princesa- Palawan, the most frequented tourist site is the Baker’s Hill. Located in the barangay of Sta. Monica, the place beams with a Disneyland-like aura- a theme park filled with Disney characters sculpted from fiberglass… Don’t get overly excited with the sceneries, as you might forget the more important reason for the visit- Pasalubong! Allocate ample time for purchases, as Baker’s Hill bakery offers the best sweet treats!

Hopia (Ube) with pork oil- P45

• Light and Flaky crust
• Melt- in- your mouth Ube filling! - tastes like the renowned Ube Halaya

Cashew Brittle

• High quality cashew made crisp with sugar and corn syrup
• Far- better than the common peanut brittle!

Pianono- P45

• Miniature chiffon cake with custard cream filling, rolled in white sugar
• Light- textured and incredible moist

Baker's Hill
Mitra Road, Barangay Sta. Monica, Puerto Princesa, Palawan

Foodnotes:
> Pianono- originated from the Spanish Swiss roll cake called “Pio nono” (which means “pious nine”), made in honor of Pope Pius IX
> Hopia- a popular bean- filled pastry originally introduced by Fujianese immigrants in the urban centers of thePhilippines during the American civil occupation

written by: Atchi

Palawan Exotic Delicacies

“When in Rome, live as the Romans do: when elsewhere, live as they live elsewhere.” – Saint Ambrose

Unquestionably, I think that’s the best way to enjoy one’s travel…

Our world is a place of continuous discoveries, with flowing richness of history and culture. Thus, a traveler could never fully comprehend the locals’ lives instantaneously…

In this regard, we rely on the native food- as “TASTE is the best EXPERIENCE”- Ever heard the saying “Tell me what you eat, I’ll tell you who you are”…??

Well... Food is actually a form of art- a medium of expression and conveyance of a story, idea, emotion, and lifestyle- savoring its taste, smell and touch forms a connection not only with the food, but also with the artists (the locals).

Beyond Palawan’s breath-taking white beaches is the Palaweño cuisine- with striking delicacies that often raise culinary curiosities.

Be forewarned as some may have fear-factor attributes.

Tamilok, also known as a woodworm, is one of the famous Palawan delicacies. It is a mollusk found inside a decaying mangrove trunk. Usually served raw and dipped in vinaigrette. 

For a neophyte (the first one to eat the dish among the group), a minute of focus is necessary, with a lot cheering from friends. Swallowing may be the most challenging part, but don’t fret as tamiloks actually taste better than oysters if served fresh.

Crocodile meat a ”must- try” in the Crocodile Farm in Palawan.

What we’ve tried are: Croc Sisig (Php 160) and Croc Jerky (Php 95)

The crocodile meat was surprisingly delicious; its meat tender, flavorful, and low in calories!

CROC meat- my new favorite!

Irawan Crocodile Farm

near National Highway, Irawan, Palawan

Foodnotes:

> Tamilok looks like a worm, but is actually a mollusk

> The word "Tamilok" as the locals say was surprisingly coined by two Americans. After witnessing the natives eat the woodworms, one of the Americans with utter shock exclaimed, "Tommy, Look!" (Amusing, yet, this account can't entirely be validated in history)

> For the less adventurous, fried tamilok coated in bread crumbs are available in some restaurants

written by: Shobe