Palawan's capital eats unlike anywhere else in the Philippines: tamilok woodworm ceviche from mangrove trunks, farmed crocodile turned into sisig, and lato seaweed sold by the kilo at dawn. Three days of markets, grill houses and craft beer.
The city's main wet market on Malvar Street, busiest 05:00–09:00. Vendors sell lato (sea grapes) by the kilo, tamban, blue marlin steaks and reef fish landed overnight. Dry goods section stocks cashews and hibe (dried shrimp) from Roxas.
Turo-turo (point-point) canteens behind the market ladle out ginataang isda, adobong pusit and pinakbet from steel trays. A rice-plus-two-viands plate runs ₱70–120. Most open 06:00 and sell out by 14:00, so arrive before the office rush ends.
Hilltop bakery complex in Sta. Monica producing hopia ube, piaya and the city's benchmark cashew tarts. Open 06:00–20:00 daily. Bakery counter sells boxes of 12 hopia from ₱180; the on-site restaurant does Palawan-style pancit.
Rizal Avenue café roasting Palawan-grown robusta and serving it alongside tsokolate batirol whisked from local tablea. Also stocks bottled coconut vinegar and honey harvested by Batak and Tagbanua communities inland from Puerto Princesa.
The Irawan facility breeds saltwater and Philippine freshwater crocodiles and supplies the meat served across the city. Guided tours run 08:00–11:00 and 13:00–16:00; the souvenir shop sells crocodile tapa, sisig in jars and crocodile longganisa.
Built on stilts over a mangrove channel in Bgy. Bancao-Bancao, reached by a 200-metre wooden boardwalk. Kitchen grills lapu-lapu, tuna panga (jaw) and tamban, priced by weight from the day's catch board. Best seats face the water at high tide.
The province's craft brewery on Manalo Extension, staffed largely by women and using local calamansi and pandan. Taproom pours Ayahay pale ale and a honey ale made with wild Palawan honey. Open afternoons; flights of four run around ₱250.
Rizal Avenue institution where shoes come off at the door and the set seafood platter changes with the catch — seaweed salad, kinilaw, grilled fish and squid on carved wooden plates. Reservations essential; dinner seatings from 18:00, closed Sundays.
Roadside stalls along the Sta. Monica road sell buko pie, suman sa lihiya wrapped in banana leaf and bibingka cooked over coals. Fresh buko juice with scraped meat runs ₱25–40. Vendors set up from 07:00 and pack down mid-afternoon.
Rizal Avenue grill house doing Ilonggo-style chicken inasal marinated in calamansi, annatto and coconut vinegar, served with garlic rice and chicken oil. Pecho or paa quarters from ₱150. Sinigang na hipon and grilled pusit round out the order.
The city's best-known bar serves tamilok, the mangrove woodworm eaten raw in vinegar, calamansi and chilli, plus crocodile sisig on a sizzling plate. Open from 15:00 into the early hours; tamilok sells out fast on busy nights.
The seafront promenade fills nightly with grill carts working isaw, betamax (grilled pork blood cubes), balut and skewered squid over charcoal, sold from ₱10–50 a stick. Sunset over Puerto Princesa Bay is the reason locals eat here rather than indoors.