Tuesday, August 23, 2011

El Nido's treasures

The bountiful seafood you can find at the public market for 1/4th the savings you'll get from dining out at restaurants!


Crabs sold at the market for Ph120 a kilo
El Nido town
Grilled Lapulapu




El Nido, situated at the upper most tip on the island of Palawan, not only offers the beauty of its landscape but also the richness of the sea. The beach area is about 1/3 the size of Boracay and the town itself is right behind the beachfront. We stayed at a hotel 3 km. from the town for three nights drinking wine and dining on hotel food but on the fourth night, we found a house for rent at the beachfront at El Nido town.We found a treasure at the public market buying nothing but seafood and had everything cooked by the housekeeper for around 1/4th the cost of dining out. At the public market, the cost of 1 kilo of grouper (Lapulapu) was Ph70, Crabs for Ph180 a kilo, prawns for Ph120 a kilo, clams for Ph20 a kilo and squid for Ph60 a kilo and assorted vegies for Ph30 a kilo. For the next 3 days we were feasting on grilled seafood and vegies. On some occasions, we would hang out on bars drinking San Miguel beer for Ph190 a bucket of 5 bottles and buying some munchies. Among the bars and restos we visited were  Seaslugs where they serve 6 inch burgers and great pizzas, and Marber's which offers German and Filipino food and serves the best Pinacoladas!
Seaslug's 6-inch burger


On the way back to Puerto Princesa, we found another gem of a place... a roadside Vietnamese noodle house named Bona's Chao Long that serves authentic noodle soup and French baguette sandwiches for Ph35 each. The place is situated along Manalo street in Puerto Princesa. 
Inspite of what we had to endure, traveling in a van for 6 hours from Puerto Princesa to El Nido, the beauty of the landscape and the wonderful fresh seafood was worth the hassle! I would recommend that you visit this paradise!
Bona's authentic Vietnamese Beef Chou Long






































































No comments:

Post a Comment