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

Seafood Spaghetti (Spaghetti con Frutti di Mare)

A ten minute seafood dish that's easy to prepare and the basic ingredient in every Italian pasta dish is bacon or pancetta as they call it in Italy. 


You need to cook the spaghetti in boiling water for 8 minutes with half a teaspoon of salt and set aside. In a pan, add 2 tablespoons of regular olive oil and add 3 to 4 slices of chopped bacon. Halfway before turning brown, add about 5 to 6 cloves of chopped garlic. When the bacon starts to brown, add slices of calamari and peeled shrimps (you may add the heads and take them out later). After a minute, put in a pound of baby clams and add a cup of white wine.


When the clams open, up bring the heat down to simmer, add a half cup of tomato sauce, some chopped basil leaves and parsley and stir. Then add the spaghetti while stirring and after a minute, turn the heat off and pour some extra virgin olive oil. Place on a platter and serve!


Note: You may add slices of fish, some mussels or lobster meat along with the mentioned seafood ingredients to make it more elaborate.

Garlic Chinese Spinach (Polonchay) with Century Eggs

This simple recipe can be cooked in less than 10 minutes. You can purchase the Chinese spinach (polonchay) and Century eggs at any oriental food store and you can add vegetables of your choice if you want.


You will need a can of chicken stock heated in a pan with a few drops of sesame oil and at least 5 cloves of peeled garlic. Bring to a boil and mix the polonchay in the pan and cover for a minute. Chop 2 century eggs into 3/4 of an inch sizes as shown in the photo and place in the pan along with 2 eggs, beaten and stir. Add some fish sauce or salt and pepper to taste and serve.

Tung Lo Wan's...roasting specialties from Hongkong

Formerly Red Prawn, Tung Lo Wan (Chinese translation for Causeway Bay) boast of their new specialties created by their roasting chef imported from Hongkong. Their menus consist of white chicken with ginger sauce, roast pork Macao style which are to die for, roasted chicken with its hot garlic and mustard sauce, roast pigeon and succulent pork barbecue. I can say their roastings are a must try because I have visited the place many a times and I kept craving for more!


Aside from their newly added roastings, they still serve their favorite seafood entrees consisting of steamed crabs, steamed sweet shrimps, steamed live sea bass/grouper/king fish, and black eel. Not to forget their famous Buddha soup and chicken rice made from drippings of the steamed white chicken.


They still have their famous Special and Seafood Lomi soup which I've been ordering for a couple of years now and I must say their consistency and taste is up to par.


The restaurant is located in San Juan on Wilson Street corner of Guevara across Santis Deli. This place is a must try considering their roastings are above par from their competition around the Greenhills and San Juan area!