Palawan Food Culture

These shipworm mollusks are extracted from rotting mangrove wood and eaten raw, similar to oysters. They have a creamy, slightly sweet flavor with an oyster-like texture and are typically served with vinegar and calamansi (Philippine lime). Despite the name, tamilok are actually saltwater clams, not worms.

Tamilok has been a traditional protein source for Palawan's indigenous communities for centuries, harvested sustainably from mangrove forests. The practice demonstrates the deep ecological knowledge of coastal tribes who recognized these mollusks as both delicacy and survival food.

A Palawan twist on the classic Filipino sisig, using farm-raised crocodile meat instead of pork. The meat is chopped, seasoned with calamansi, chili, and onions, then served on a sizzling plate. Crocodile meat is lean, white, and tastes like a cross between chicken and fish.

This dish emerged from Palawan's crocodile farming industry, which was established for conservation and sustainable use of the Philippine crocodile. It represents modern Palawan cuisine that balances wildlife protection with culinary innovation.

While inasal originated in Bacolod, Palawan's version uses local calamansi and indigenous spices, with chicken marinated in a mixture of vinegar, calamansi, lemongrass, and annatto, then grilled over coconut husk charcoal. The result is smoky, tangy, and distinctly Palawan in its citrus-forward profile.

Brought by Visayan migrants who settled in Palawan, this dish has been adapted using local ingredients and cooking methods, becoming a staple at celebrations and casual dining spots throughout the province.

Fresh lato (Caulerpa lentillifera), also called sea grapes or green caviar, served with tomatoes, onions, and a vinegar-based dressing. The seaweed has a distinctive pop when bitten, releasing a briny, oceanic flavor that's incredibly refreshing.

Lato has been harvested by coastal communities in Palawan for generations, traditionally eaten as a simple side dish. Its popularity has grown with tourism, and Palawan is now one of the Philippines' major lato-producing regions.

Fresh tanigue (Spanish mackerel) cured in vinegar and calamansi juice, mixed with ginger, onions, chili, and coconut milk. The fish is never cooked with heat but 'cooked' by the acidity, resulting in a tender, flavorful dish that showcases Palawan's exceptional seafood quality.

Kinilaw is an ancient Filipino preparation method predating Spanish colonization, with each region adding its own touch. Palawan's version emphasizes the quality of locally-caught fish and the abundance of fresh calamansi.

Fresh local fish (often lapu-lapu or grouper) coated with crushed Palawan cashews and pan-fried or baked until golden. The cashews add a buttery richness and crunchy texture that complements the delicate fish perfectly.

This fusion dish emerged in the 1990s as Palawan's cashew industry grew and chefs sought to incorporate the province's famous cashews into seafood preparations, creating a signature dish that represents Palawan's land and sea bounty.

Chicken soup cooked inside a young coconut with coconut water, lemongrass, and ginger, then steamed or grilled. The meat absorbs the sweet coconut flavor while remaining incredibly tender, and the broth is light yet deeply aromatic.

This traditional Filipino dish is particularly popular in Palawan due to the abundance of coconuts. Indigenous communities have cooked this way for centuries, using the coconut as both ingredient and cooking vessel.

Salted and sun-dried rabbitfish, fried until crispy and typically served with garlic fried rice, eggs, and vinegar dipping sauce for breakfast. The fish has a distinctive salty-savory flavor and crunchy texture that pairs perfectly with rice.

Danggit represents traditional fish preservation methods used by coastal communities before refrigeration. While popular throughout the Philippines, Palawan's version benefits from the province's pristine waters and abundant rabbitfish populations.

A creamy rice porridge with pork offal, shrimp, and Vietnamese herbs, reflecting the Vietnamese refugee community that settled in Puerto Princesa. The dish is hearty, savory, and topped with crispy garlic and green onions.

Brought by Vietnamese refugees who arrived in Palawan in the 1970s, Chao Long has become part of Puerto Princesa's food landscape, particularly in the Vietnamese Village area where the community maintains their culinary traditions.

Purple or yellow sweet potatoes boiled and mashed with butter, condensed milk, and grated coconut, then shaped into colorful mounds. This traditional Filipino snack is both visually striking and deliciously sweet with a creamy texture.

A traditional Filipino kakanin (rice cake) variation, nilupak has been adapted in Palawan using locally-grown sweet potatoes. It's often prepared during fiestas and special occasions, representing Filipino hospitality and resourcefulness.

Fresh squid cooked in its own ink with vinegar, soy sauce, garlic, and peppercorns until tender. The dish has a rich, dark sauce with a complex savory-sour flavor profile and is best eaten with steamed white rice.

Adobo is the Philippines' national dish, and the squid version showcases Palawan's abundant seafood. The use of squid ink adds depth and a striking black color that's become iconic in Filipino cuisine.

Various desserts featuring Palawan's famous wild honey and roasted cashews, including honey-cashew ice cream, cashew brittle with honey, and honey-drizzled cashew tarts. These showcase the province's two most celebrated agricultural products.

As Palawan's cashew and honey industries developed in recent decades, local pastry chefs and entrepreneurs began creating signature desserts that highlight these premium ingredients, establishing them as quintessential Palawan souvenirs.