View from Coron Island near Barracuda Lake.

Fast Facts

  • ARCHIPELAGO OF ISLANDS: The Philippines is made up of over 7,600 islands, with around 2,000 of them inhabited.
  • CORAL TRIANGLE DIVERSITY: Its surrounding oceans are part of the Coral Triangle, one of the most marine biodiverse areas in the world. It is home to the smallest fish (Sinarapan) and the largest fish (whale shark).
  • ​TEXTING CAPITAL OF THE WORLD: With billions of messages sent daily, mobile phones are deeply ingrained in daily life. The Philippines has earned its title as the “Texting Capital of the World,” and Filipinos are among the most active social media users globally.
  • TOP EXPORTER OF COCONUTS: The Philippines leads the world in coconut exports, a staple in both local cuisine and beauty products, with roadside vendors frequently offering fresh buko (young coconut) juice.
  • CHRISTIAN HERITAGE: About 85% of Filipinos identify as Christian, making it the only majority-Christian country in Southeast Asia. 

Travel Tips

  • While the dry season runs from November to May, the Philippines is a tropical country, so light showers can happen year-round, especially in island and mountain areas.
  • The wet season (June to October) doesn’t mean non-stop rain.
  • ​Tourism is well-established in the Philippines, but travel infrastructure varies by region.
    • Popular destinations like Palawan, Cebu, and Boracay are well-developed
  • Traveling between islands often requires flights or ferries, so planning ahead is important. 

Things to Bring:
  • Sunscreen 
  • Mosquito Repellent – essential in provinces and jungle areas, and for extra precaution, it's recommended to also take malaria pills
  • Motion Sickness Tablets – inter-island boat travel can be choppy.
  • Lightweight Rain Jacket
  • Power Bank – island hopping and road trips often mean limited outlets.
  • Cash (Philippine Pesos) – Credit cards are accepted in cities and resorts, but many small vendors and local eateries are cash-only.
  • Scuba or Snorkel Gear – The Philippines is a world-class diving destination, but most dive shops provide equipment.
SIM Cards
There are three major SIM card providers in the Philippines. Globe and Smart are the most widely used.
  • Globe Telecom: Globe offers strong coverage in urban areas and popular tourist destinations like Manila, Cebu, and Palawan. Their Go+ prepaid plans offer generous data (e.g., PHP 300 for 10 GB over 15 days). Get a SIM card at the Globe kiosk in NAIA Terminal 1 and 3 arrivals area.
  • Smart Communications: Smart has better rural and island coverage compared to Globe, especially in places like Siargao and Northern Luzon. Their Smart Prepaid and GigaLife app make topping up and managing data easy with similar prices to Globe.
  • DITO Telecommunity: Newest data provider in the market for affordability, but coverage can be spotty in remote or less populated areas. Better suited for those staying in major cities.
Payment Methods
The Philippines is a mix of cash-based and digital-first transactions. In major cities and tourist areas, credit cards and e-wallets are widely accepted. However, in rural areas, local eateries, public markets, and transport often only take cash.
  • Cash (Philippine Peso – PHP): The most commonly used method across the country. Many local shops, tricycle drivers, and smaller eateries accept cash only, so it’s wise to carry small denominations. 
  • Credit/Debit Cards: Visa and Mastercard are widely accepted in malls, restaurants, and hotels. American Express is accepted in select establishments. Tap-to-pay/contactless is increasingly common, but it’s still not universal.
  • E-Wallets and GCash: The most widely used mobile wallet. Can be used for store purchases, QR payments, bills, and even transport (like taxis and jeepneys in Manila). However, GCash is only accessible to locals or those with a local number and a Philippine ID.

History

  • The name “Philippines” comes from Spanish explorers in the 16th century who named the islands "Las Islas Filipinas" after King Philip II of Spain.
  • Before colonization, the islands were a collection of independent barangays and sultanates with active trade networks with China, India, and other parts of Southeast Asia.
  • In 1521, Portuguese explorer Ferdinand Magellan arrived under the Spanish flag and claimed the islands for Spain. He was killed in the Battle of Mactan by local chieftain Lapu-Lapu—considered a national hero today.
  • By 1565, Spain formally colonized the islands, leading to over 300 years of Spanish rule that introduced Christianity, Hispanic culture, and centralized government.
  • In 1898, after the Spanish-American War, Spain ceded the Philippines to the United States. The Philippine-American War followed as Filipinos, who had declared independence, resisted U.S. occupation.
  • The U.S. governed the islands until World War II, when Japan occupied the Philippines from 1942 to 1945. The country suffered heavily under Japanese rule, including atrocities such as the Bataan Death March.
  • After the war, the Philippines gained full independence from the U.S. on July 4, 1946, becoming the first republic in Southeast Asia. Since then, the country has undergone democratic transitions, martial law under Ferdinand Marcos, and a peaceful revolution in 1986.

Food



​Appetizers
  • Lumpiang Shanghai: Deep-fried spring rolls filled with ground pork, carrots, and spices; typically served with sweet chili sauce.
  • Lumpiang Gulay: Vegetable spring rolls made with cabbage, beans, and tofu; usually fried and eaten as a snack or side dish.
  • Lumpiang Sariwa: Fresh, unfried lumpia wrapped in a soft crepe and topped with garlic-peanut sauce.
  • Kinilaw na Isda: Filipino-style ceviche made with raw fish, vinegar, calamansi, ginger, and chili; often served chilled as an appetizer.
    • Dacao Kinilaw: Regional variation of kinilaw with coconut milk added for creaminess; popular in Mindanao and the Visayas.
  • Baked Talaba: Oysters baked in-shell with garlic, butter, and cheese; often found in coastal restaurants and seafood feasts.
Entrees
  • ​Vegetables & Greens
    • Gising-Gising: Spicy chopped green beans or water spinach in coconut milk with garlic and chili; name means “wake up” for its fiery kick.
    • Adobong Kangkong: Water spinach sautéed with garlic, soy sauce, and vinegar; a savory, tender veggie side dish.
    • Pinakbet: Ilocano-style vegetable stew with squash, eggplant, bitter melon, and okra, seasoned with fermented shrimp paste (bagoong).
    • Laing: Taro leaves simmered in coconut milk, shrimp paste, and chili; creamy, spicy, and native to Bicol.
    • Tortang Talong: Char-grilled eggplant peeled and flattened, dipped in beaten egg, and pan-fried into a smoky, fluffy omelet.

  • Meats & Grilled Dishes
    • ​Adobo: Classic Filipino dish of meat (usually chicken or pork) braised in vinegar, soy sauce, garlic, and bay leaves. It first referred to any home-style type of cooking and has evolved into many different dishes.
    • Inasal: Grilled chicken from Bacolod marinated in calamansi, vinegar, lemongrass, and annatto oil; juicy with smoky char.
    • Sisig: Sizzling dish of chopped pork head parts (typically ears and cheeks) with onions, chili, and calamansi; often served on a hot plate.
    • Gyanggang: Marinated chicken grilled until blackened, then simmered in a rich coconut milk sauce infused with garlic, ginger, and chili; a smoky, creamy specialty from Mindanao with deep flavor and mild heat.
  • Noodles
    • ​​Palabok: Thin rice noodles with savory shrimp-and-garlic sauce, topped with crushed pork rinds, egg, green onions, and sometimes shrimp.
Soups
  • ​Bulalo: A slow-simmered beef marrow soup made with shank bones, corn, cabbage, and green beans; the broth is rich and savory, prized for its tender meat and gelatinous bone marrow. Originates from Batangas and Tagaytay.
  • Nilagang Baboy: Clear, peppercorn-based soup of boiled pork, cabbage, potatoes, and corn; mild and comforting, often eaten as an everyday home-cooked meal.
  • Sinigang: A clasic sour tamarind-based soup typically made with pork, shrimp, or beef, simmered with tomatoes, onions, radish, eggplant, water spinach, and green beans; known for its tangy, comforting broth
    • A modern twist on this soup is the Sinigang from Manam using beef short ribs and chunks of watermelon for a sweet-sour balance.
  • Tinumis: Ilocano vinegar-based soup made with pork offal such as lungs and liver; lighter and more brothy, with a distinctive sour and earthy flavor.
  • Kare-Kare: A thick, savory peanut stew featuring oxtail, tripe, and vegetables like eggplant, banana heart, and string beans; best paired with fermented shrimp paste (bagoong) to cut through the richness.
  • Balbacua: A slow-cooked collagen-rich beef stew made with cow’s skin, tendons, and oxtail in a thick, gelatinous broth flavored with peanut butter, annatto, and spices; popular in Visayas and Mindanao.
Street Food
Street Food & Snacks
  • Balut: A fertilized duck egg incubated for 14–21 days, then boiled and eaten warm with salt or vinegar
  • Taho: Silken tofu topped with sweet brown sugar syrup (arnibal) and tapioca pearls (sago); served warm by street vendors, especially in the morning.
  • Banana Turon: Saba bananas wrapped in spring roll wrapper with sugar (and sometimes jackfruit), then deep-fried; crunchy, sweet, and caramelized.
  • Green Mango on a Stick: Sliced unripe mango skewered on a stick and served with salt, sugar, or bagoong (fermented shrimp paste); crisp, tangy, and refreshing.
  • Isaw: Grilled and skewered chicken or pork intestines, marinated and char-grilled to a smoky finish; a beloved and flavorful street food often dipped in spiced vinegar.

Baked Goods & Sweets
  • Pan de Sal: Soft, slightly sweet bread roll with a breadcrumb-coated crust; commonly eaten for breakfast with butter, cheese, or dipped in coffee.
  • Cheese Ice Cream: Salty-sweet ice cream flavor made with bits of cheddar or processed cheese; often served in cones, pandesal buns, or as halo-halo topping.

Fast Food & Cultural Icons
  • Jollibee: The Philippines’ most popular fast-food chain known for its sweet-style spaghetti, crispy Chickenjoy, and burger steak; beloved for its uniquely Filipino flavor profile.

Fruits & Drinks

  • Mangoes: Sweet, buttery yellow mangoes, especially the Carabao variety, considered one of the best in the world. 
  • Dalandan: A native Philippine citrus fruit similar to an orange but green on the outside; enjoyed as a fresh juice.
  • Calamansi: Small, round citrus fruit with a tangy-sour juice; widely used in Filipino cooking, sauces, and drinks.
  • Lanka: Jackfruit
  • Kamias: Cucumber-like shape, used to add tanginess to stews, sinigang, and dipping sauces.

  • Buko Juice: Chilled young coconut water served with soft coconut meat; hydrating and widely available from roadside stands to supermarkets.
  • Mango Shake: A thick, sweet, and creamy drink made from ripe Philippine mangoes blended with ice and sometimes milk or sugar.
  • Sago’t Gulaman: Classic Filipino cooler made with brown sugar syrup (arnibal), chewy tapioca pearls (sago), and jelly cubes (gulaman); served over ice and often sold by street vendors. In my opinion, it is overly sweet.
  • San Miguel: The Philippines’ most iconic beer brand, known for its light and crisp flavor.

Desserts

It would be remiss to visit the Philippines and not try halo-halo, although they differ based on restaurant and area, with some variants that are not as good as others. See the Manila page for halo-halo options.
  • Halo-Halo: The Philippines’ most iconic dessert made with layers of shaved ice, sweetened fruits, beans, jellies, leche flan, and ube halaya, topped with evaporated milk and often ice cream; name means “mix-mix.”
  • Mango Graham: No-bake refrigerator cake layered with ripe mango slices, graham crackers, and whipped cream.
  • Ube Langka Cake: Vibrant dessert made with layers of ube (purple yam) and langka (jackfruit).
  • Ginataang Halo-Halo: Warm coconut milk dessert with glutinous rice balls (bilo-bilo), saba banana, jackfruit, sweet potatoes, and sago.
  • Tibok-Tibok: Coconut milk pudding from Pampanga made with carabao milk and cornstarch; named after the “heartbeat-like” jiggle when cooked.
  • Ube Champorado: Purple yam version of the traditional chocolate rice porridge, made with glutinous rice and served warm with milk or latik.
  • Turon: Deep-fried spring roll filled with saba banana and sometimes jackfruit, caramelized in sugar.
  • Buko Pie: Coconut pie made with tender young coconut meat and creamy custard in a flaky crust; a favorite pasalubong (souvenir treat) from Laguna.

Language

As a warm and hospitable culture, Filipinos appreciate a smile and friendly greeting. While English is widely spoken, especially in cities and tourist areas, using a few Tagalog phrases goes a long way in connecting with locals and showing respect for the culture.

Tagalog is the regional dialect of Metro Manila and is heavily influenced by Spanish, Malay, and English, with many regional languages spoken throughout the islands.

Some common phrases:
  • Hello – Kumusta (from the Spanish “¿Cómo está?”)
  • Good Morning – Magandang umaga
  • Good Afternoon – Magandang hapon
  • Good Evening – Magandang gabi
  • Goodbye – Paalam
  • Yes – Oo (pronounced “oh-oh”)
  • No – Hindi
  • Thank you – Salamat
  • Thank you very much – Maraming salamat
  • Please – Pakiusap or simply paki- used as a prefix (e.g., pakibukas = please open)
  • Sorry – Pasensya na or Paumanhin
  • Excuse me – Makikiraan po (when passing), Excuse me is also commonly used
  • How are you? – Kumusta ka?
  • I’m fine – Mabuti naman
  • I don’t know – Hindi ko alam
  • Food – Pagkain
  • Young Coconut – Buko
Tips:
  • Use “po” and “opo” as polite forms, especially when speaking to elders (e.g., Salamat po, Opo for “yes”).
  • Locals will often mix Tagalog and English in the same sentence—this is called “Taglish.”
  • Body language matters: a smile and a slight nod go a long way in showing respect.

Diving

  • The Philippines is located in the heart of the Coral Triangle, making it one of the most biodiverse marine ecosystems in the world. Popular dive spots include Tubbataha Reefs (a UNESCO World Heritage Site), Apo Reef, Coron’s WWII shipwrecks, Anilao’s macro sites, and Malapascua—home to the elusive thresher shark.
  • Water temperatures range from 80–85°F (26–29°C) year-round, with visibility often between 60–120 feet (20–40 meters) depending on location and season. Most sites are accessible to all skill levels, and dive shops offer full gear rental, certifications, and guided tours.
NOTE: If you are not scuba-diving certified, many of these resorts also offer PADI dive courses! This is a great way to become certified aound such astounding beauty. Check with the resort to see if you can become certified.

When and where to Dive?

​Generally, the Philippines is warm enough for diving year-round, with consistent water temperatures between 80–85°F (26–29°C). 
Tubbataha Reefs (Sulu Sea)
  • Best Time to Dive: Mid-March to mid-June (park is only open during this period)
  • Highlights: UNESCO World Heritage Site; pristine reefs, hammerheads, reef sharks, manta rays, and turtles
  • Access: Liveaboard trips only, departing from Puerto Princesa, Palawan
Malapascua (Cebu, Visayas)
  • Best Time to Dive: November to May for calmer seas
    (Thresher sharks are visible all year-round)
  • Highlights: Daily sightings of thresher sharks at Monad Shoal, macro critters, walls, and wrecks
  • Access: Boat transfer from Maya Port, northern Cebu
Apo Reef (Occidental Mindoro)
  • Best Time to Dive: March to June
  • Highlights: Second largest contiguous coral reef in the world, large pelagics, reef sharks, walls
  • Access: Boat from Sablayan, Mindoro
Anilao (Batangas, Luzon)
  • Best Time to Dive: November to May (dry season = better visibility)
  • Highlights: Muck diving capital, great for macro photography, nudibranchs, frogfish, and night dives
  • Access: 2–3 hour drive from Manila
Coron (Palawan)
  • Best Time to Dive: March to June
  • Highlights: 30 types of WWII shipwrecks, plus lakes and coral gardens; popular among wreck divers
  • Access: Flights to Busuanga, followed by a short transfer to Coron town
Moalboal (Cebu, Visayas)
  • Best Time to Dive: November to May
  • Highlights: Sardine run, sea turtles, wall dives, and macro life
  • Access: 3-hour drive from Cebu City
Bohol (Balicasag, Panglao, Anda)
  • Best Time to Dive: November to May
  • Highlights: Schooling jackfish, turtles, coral walls, and healthy reefs
  • Access: Tagbilaran or Panglao airports, then land transfer to dive resorts
Dumaguete & Apo Island (Negros Oriental)
  • Best Time to Dive: March to May (best visibility), but diveable year-round
  • Highlights: Rich coral slopes, sea snakes, macro life, and turtles
  • Access: Dumaguete City via domestic flights
Samal Island & Davao Gulf (Mindanao)
  • Best Time to Dive: March to June
  • Highlights: Coral gardens, dugongs (occasionally), calm dives for beginners
  • Access: Flights to Davao City, then short ferry ride to Samal

Souvenirs

Handicrafts & Textiles
  • Banig Mats: Woven sleeping mats made from dried palm or grass, often dyed with bright patterns.
  • Inabel & Hablon Fabric: Handwoven textiles from Ilocos and Visayas; used in scarves, table runners, and clothing.
  • Wood Carvings: From tribal sculptures to kitchenware, often found in Baguio, Ifugao, and Paete.
Local Snacks & Delicacies
  • Dried Mangoes: Sweet, chewy, and made from the famed Philippine mangoes—export quality from Cebu.
  • Ube Halaya & Ube Jam: Purple yam desserts, especially the ones from Baguio.
  • Polvoron & Pastillas: Soft, milky candies often sold in colorful wrappers.
  • Chicharrón, Banana Chips, or Pili Nuts: Crunchy treats perfect for travel gifting.
Natural & Herbal Products
  • VCO (Virgin Coconut Oil): Widely used for cooking, skincare, and wellness.
  • Barako Coffee: Strong local coffee grown in Batangas.
  • Herbal Soaps & Balms: Calamansi, papaya, and malunggay-based skincare products.
Cultural & Artistic Items
  • Jeepney Miniatures: Fun representations of the Philippines’ iconic public transport.
  • Pearl Jewelry: Especially from Palawan—look for freshwater or South Sea pearls.
  • Capiz Shell Décor: Lamps, trays, and windowpanes made from translucent seashells.
Where to Get Souvenirs?
  • Kultura Filipino, often found in SM Malls, is a well-loved chain of shops dedicated to showcasing Filipino heritage and craftsmanship. It’s a great place for travelers to find high-quality souvenirs in one convenient spot.

Observations

  • Shopping carts are designed to hold hand-held baskets, not for placing items directly inside.
  • Recycling bins are separated by paper, glass & plastic, and organic waste.
  • Pedestrian walk signals can take over 90 seconds, so expect long waits to cross streets.
  • Many businesses will call you "Sir" or "Ma'am" as a sign of respect.

Other Resources

Wander Within a Day
Search below to find something else you're looking for!
Please note that all text and photos are copyrighted unless otherwise indicated. 
If you have any questions or would like to contact me!