Coron

The Legendary Surface: Lakes, Lagoons, and Karsts

The limestone formations of Coron form a labyrinth of natural wonders, many of which are protected ancestral domains of the indigenous Tagbanua tribe.

1. Kayangan Lake

Consistently named the cleanest inland body of water in the Philippines, Kayangan Lake is Coron’s crown jewel.

• The Journey: To reach it, you will hike up a brief wooden mountain pass. At the top, you are rewarded with the iconic postcard viewpoint of Coron Bay before descending into a hidden, brackish basin.
• The Water: Wrapped by towering jagged cliffs, the lake is a breathtaking mix of 70% freshwater and 30% saltwater. Swimming here feels like floating in weightless, crystal-clear glass, with massive underwater rock formations visible dozens of feet below.

2. Twin Lagoons

An otherworldly marine marvel where two massive saltwater lagoons are separated by a narrow limestone wall.

• The Passage: At low tide, you can swim through a small underwater archway to move from the outer lagoon to the inner one. At high tide, you’ll climb up and over a wooden ladder.
• The Thermocline: Floating in Twin Lagoons is a sensory trip. You will physically feel the water temperature rapidly shift between warm, shallow sea currents and icy, fresh mountain spring water bubbling up from the limestone deep.

The Sunken Realm: WWII Shipwrecks

For scuba divers and snorkelers, Coron is synonymous with world-class wreck diving. On September 24, 1944, a fast-strike aerial bombardment by US Navy bombers sank a fleet of Japanese supply ships hiding in Coron Bay.

Over eight decades later, these vessels have transformed into thriving, colorful artificial reefs.

• The Giants (For Scuba Divers): Massive supply ships like the Okikawa Maru (a 160-meter tanker) and the Akitsushima (a seaplane tender still holding its massive crane) offer spectacular penetration dives through engine rooms, cargo holds, and light-filled passageways.
• The Shallows (For Snorkelers): You do not need deep-sea gear to witness this history. At sites like Lusong Gunboat, the stern of the shipwreck sits just a few feet below the surface, making it easily visible with just a mask and snorkel.

Beyond the Water: Saltwater Springs and Wildlife

• Maquinit Hot Springs: One of the very few natural saltwater hot springs in the world. Nestled along a mangrove-lined coast, these circular stone pools are heated by an underground volcano to a therapeutic 38°C to 40°C (100°F to 104°F). It is the ultimate ritual for soothing your muscles after a long day of island hopping.
• Calauit Safari Park: Located on the northern peninsula of Busuanga, this unique 3,700-hectare island sanctuary is home to a free-roaming population of giraffes and zebras imported from Kenya in the 1970s, coexisting alongside endemic Philippine wildlife like the Calamian deer.

A Geothermal and Geological Wonder

The massive, jagged rock formations that dominate Coron's skyline are not standard mountains. They are Permian-period karst limestone cliffs of tectonic origin, dating back over 250 million years. This ancient rock is highly porous, allowing groundwater to seep deep toward magma chambers and rise back up to feed the area's rare hot springs.

The Sacred Ancestral Domain

Most of Coron Island is actually a sovereign territory. In 1998, the indigenous Tagbanua people were awarded a Certificate of Ancestral Domain Title (CADT) covering over 22,000 hectares of both land and sea. Because of this, the Tagbanua strictly regulate tourism to preserve their sacred burial grounds, caves, and ancestral fishing waters, making it one of the most successful indigenous conservation zones in the world.

A Ghost Fleet Frozen in Time

On September 24, 1944, a fleet of over 10 imperial Japanese supply ships was spotted hiding in the bays of Coron and sunk during a sudden aerial attack by US Navy bombers. Today, these vessels form one of the densest collections of accessible, intact WWII shipwrecks on the planet, transforming the bay into a world-famous underwater museum.

Because Coron’s landscape is a mix of pristine open seas, dense mangrove forests, and historical land-migration patterns, its culinary identity is a fantastic blend of fresh-off-the-boat ocean delicacies, unique forest foraging, and a surprising touch of Vietnamese fusion.

When you sit down to eat in Coron, these are the signature specialties you need to try:

1. Fresh Marine & Coastal Specialties

• Fresh Sea Grapes (Lato Salad): Known locally as lato, these tiny, bright green seaweed pearls burst in your mouth with a clean, briny pop. In Coron, a plate of fresh lato is typically tossed simply with sliced tomatoes, red onions, and a splash of local coconut vinegar. It is the ultimate refreshing side dish to pair with smoky grilled seafood.
• Sikad-Sikad (Slipper Shells): A beloved local shellfish harvested by the indigenous Tagbanua and coastal communities from the shallow reefs and mangroves. The preparation is traditionally simple: steamed in a light ginger, garlic, and lemongrass broth to let the sweet, crab-like flavor of the meat shine.
• Pure-Fresh Kinilaw: Coron’s take on the traditional Filipino ceviche is defined by the strict freshness of its catch. Freshly caught yellowfin tuna or tanigue (Spanish mackerel) is cubed raw and briefly cured in native vinegar and calamansi juice, then tossed with ginger, red onions, and chili.
• Mangrove Oyster Feasts: The dense, protected mangrove networks surrounding Coron Bay provide the perfect habitat for farming exceptionally sweet, plump oysters. They are served in local restaurants steamed, baked with garlic and butter, or raw with a side of spicy vinegar.

2. Iconic Palawan Wild & Exotic Delicacies

• Tamilok (Woodworm): Palawan's most famous exotic delicacy is readily available in Coron. Despite the nickname "woodworm," tamilok is actually a saltwater clam that burrows into rotting mangrove trees. Extracted fresh, it is slimy and long, typically eaten raw after a quick dip in vinegar, chili, and onions. Locals and adventurous travelers note that it tastes remarkably like a fresh, earthy raw oyster.
• Crocodile Sisig: Palawan is home to conservation crocodile farms, allowing restaurants in Coron to ethically source lean crocodile meat. The meat is chopped, seasoned with local spices, onions, and calamansi, and served sizzling-hot on a cast-iron plate. It has a firm texture—often described as a cross between chicken and pork—and is surprisingly low in fat.

3. Local Variations & Historical Fusion

• Chao Long (Filipino-Vietnamese Pho): During the late 1970s, thousands of Vietnamese refugees arrived in Palawan and established a vibrant community. Over the decades, they introduced Chao Long, a beloved rice-noodle soup. The local Palawan version has been adapted to the Filipino palate—featuring a slightly sweeter, aromatic beef broth colored orange with annatto seeds, loaded with beef, and served with fresh bean sprouts, mint, and a side of crusty French bread.
• Cashew-Infused Classics (Kare-Kare): Palawan is the cashew capital of the Philippines. While the classic Filipino Kare-Kare (meat stew) traditionally relies on peanuts for its signature thick, savory sauce, creative chefs in Coron swap out the peanuts entirely for creamy, locally grown cashews. This subtle change gives the stew a richer, buttery depth.
• Danggit Lamayo: The ultimate Coron breakfast. While standard danggit (rabbitfish) is dried until completely salty and brittle, Lamayo is only partially sun-dried. It is first marinated in vinegar, garlic, and pepper, leaving it plump on the inside and crispy on the outside when flash-fried. It is traditionally eaten with garlic fried rice and a fried egg.

Where to Taste the Culture: For the freshest daily seafood, make a trip to the Coron Public Market early in the morning. You can purchase fresh lobsters, crabs, or reef fish directly from the fishermen and take them to nearby local eateries (or have your island-hopping boat captain grill them right on the beach for lunch!).

Get in touch with us for tours to Coron.

Coron Weather at a Glance

Because Coron is a major destination for island-hopping and scuba diving, the weather plays a massive role in water visibility, wave conditions, and overall safety.

The Dry Season: December to May (Peak Season)

This is the absolute best window to visit Coron. During these months, the northeast monsoon (Amihan) brings cool, dry air, resulting in calm, glassy seas and endless sunny days.

• Cool Dry (December to February): Temperatures are incredibly comfortable, hovering around 24°C to 31°C (75°F to 88°F). The evenings are delightfully breezy, and the ocean is calm.
• Hot Dry (March to May): This is the peak of the Philippine summer. Temperatures climb to 34°C (93°F) or higher, with high humidity. While hot on land, it is the absolute best time for water activities.
• Underwater Visibility: Outstanding. Visibility around the WWII shipwrecks and coral gardens can reach up to 20 to 30 meters (65 to 100 feet), making it prime time for both snorkelers and divers.

The Wet Season: June to November (Off-Peak)

Driven by the southwest monsoon (Habagat) and tropical storms brewing over the Pacific, this period brings frequent rainfall and higher humidity.

• What to Expect: Rain rarely falls continuously all day; instead, you'll typically experience intense, heavy afternoon downpours or thunderstorms followed by periods of overcast sky.
• Typhoon Risk: August, September, and October carry the highest risk of tropical storms. If a typhoon passes near Palawan, the coast guard will strictly suspend all island-hopping boats and ferry trips for safety.
• Underwater Visibility: Reduced. Runoff from the mainland and choppy waters can stir up sediment, dropping underwater visibility down to 5 to 10 meters.

Getting to Coron is very straightforward. Because the main tourist hub (Coron Town) is located on Busuanga Island, all flights and ferries arrive here.

You can easily reach Coron by air from major hubs in the Philippines or by sea if you are traveling from Manila or neighboring El Nido.

Find available flights from Manila to Busuanga:

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