Biyahe ni Drew: Secrets of Coron (Full episode)

Coron travel highlights & how to plan

Getting there

• Fly about 1 hour from Manila to Busuanga (Coron’s gateway).
• Then travel about 45 minutes by land to reach Coron town proper.

Where to stay

• Many hotels/resorts are in Coron town proper, near restaurants and activities.
• Example mentioned: Discovery Island Resort
  • Far from town noise
  • Reached by ~15-minute boat ride
  • Popular for privacy and a water-view ambiance

Tour setup (island hopping)

• Many tour companies/boat operators offer island-hopping.
• If traveling as a group: rent a whole boat and arrange a package.
• If traveling alone or as a pair: join larger groups to save money.
• Recommended: plan for at least one whole day to fully enjoy island hopping.

Etiquette with locals/guides

• If you’re kind to the boatman/guide, they may:
  • Take you to less-visited spots (not just the “usual” piers)
  • Avoid very crowded areas when possible

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Secret lagoons & beaches (island hopping spots)

Coron is known for “secret” lagoons with distinct names, including:

• Hidden Lagoon
• Secret Lagoon
• Diwata Lagoon
• Wishing Lagoon

Lunch/stopovers

• Kalachuchi (Kalachuchi) Beach
  • Described as in season
  • Limited crowding (about 30–40 tourists)
  • Characterized by Kalachuchi blossoms/trees
  • Compared to Japan’s cherry blossoms (Coron’s version)

Seasonal/crowd approach

• The video suggests local management limits visitors to help maintain the islands’ beauty.

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Culture & local life (Tagbanwa in Coron)

Coron’s background

• Coron became fully open to tourism only almost two decades prior to the episode.
• Before tourism, it was described as a quiet community where fishing was the main livelihood.

Tagbanwa presence

• Early settlers are said to be the Tagbanwa, who still live in the islands (example area: Barangay Lala).
• Traditions are maintained, including a dance called “Suring Suring”, shown as tied to special occasions like weddings.

Food & shellfish/fishing

• Locals fish and gather shellfish along the shores.
• A featured catch: “sikad-sikad”, described as simple to prepare.

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Simple cooking method (sikad-sikad)

• Stir-fry with garlic and onion (and other ingredients).
• Add water and bring to a boil.
• Put sikad-sikad into boiling water so it cooks quickly and doesn’t become too hard/tough.
• Ready in about a minute.

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Kayangan Lake (must-do) + another “sacred lake” attempt

Kayangan Lake

• One of Coron’s most famous spots in Palawan, known for an iconic postcard-style view.
• Noted water type: brackish (mix of freshwater + saltwater).
• Visiting is framed as a must-do / must-not-miss.

Respecting sacred places

• Lakes tied to Tagbanwa belief are described as sacred, with careful access.

Second sacred lake featured (opened to tourism)

• Described as:
  • clear
  • cold/dry
• Location/difficulty noted:
  • After crossing the “other end” of the Kayangan Lake area
  • Includes a steep/rocky downhill climb of nearly an hour
• The lake is described as fresh (not salty), with wildlife/nesting referenced as “dancing birds.”
• Nests were described as collected and sold.

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Diving & wreck highlights (Coron’s underwater spots)

East Tangat free diving / wreck view

• Dive spot: East Tangat near Tangat Island.
• Area described as having World War II wrecks
  • Coron was used as a chosen hidden port by Japanese ships.
• Example wreck mentioned:
  • Japanese shipwreck sunk on 24 September 1944
• Visibility noted as very clear, with underwater scenery visible even while snorkeling.

Recommended coordination

• Coordinate with your tour operator/guides on timing (including diving-related scheduling details, such as a feeding schedule mentioned for diving experiences).

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Hot springs (private, hard-to-find)

• Described as privately owned, and difficult to find unless you ask locals/your guide.

Example private spot

• Tucked near mangroves
• Reached by walking/swimming and entering a small manmade mini-pool / mini-jacuzzi
• Features:
  • Warm, intimate
  • Fewer people
  • Capacity roughly 10–20

Another private spot

• Pass Island
  • Described for white sand and a good snorkeling area
  • About two hours by boat from Coron town, with fewer tourists

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Food culture & cashew harvest (seasonal local product)

Restaurant vibe

• Many restaurants serve international cuisine, so familiar options are available.

Cashew as a major local product

• Coron’s seasonal cashew harvest runs January to April.
• Cashews are described as high-quality because many grow on the beach.
• Cashew fruit is also edible:
  • Skin is bitter
  • Flesh is sweet
• Cashew is noted as distributed widely across the Philippines.

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General lifestyle/travel advice implied

• Match your lodging to your preference:
  • Town base for convenience
  • Water-island/resort base for quiet/privacy
• For crowded attractions, rely on guides/boatmen to manage timing and reduce exposure to peak crowds.
• For variety, mix:
  • island hopping
  • diving/free diving
  • hot springs
  • local food/culture

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Notable locations / products / people mentioned

Locations

• Coron, Busuanga, Palawan
• Kayangan Lake
• Tagbanwa (Barangay Lala)
• Kalachuchi Beach
• East Tangat / Tangat Island
• Pass Island
• Nearby dive sites/wreck areas
• Mangrove hot spring area
• Other “secret lagoons” around Coron

Products / food

• Cashew nuts and cashew fruit
• sikad-sikad (local seafood/snack)
• Mention of tinola
• A “gata-like” comparison for texture/flavor

People / roles (context)

• “Drew” (host)
• Tagbanwa community members/elders
• Resort/restaurant owners and chefs mentioned in passing (e.g., a chef at “Blue Moon”; a story about “St. Patrick” cheeseburger with bacon/onion/cheese build)