Chao Long, Lato, and Tamilok Food Trip in Palawan

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By GERLIE M. UY



Eating worm is not that bad as I thought it would be. The texture of Tamilok is soft just like that of talaba or oyster. There is no strong fishy smell too when soaked in vinegar. Tamilok is taken from the dead wood of some mangrove trees. It sells a bit pricey because the process of extracting it from the deed wood is quite hard...




Lato is a grape-like shape seaweeds. The green color is vibrant and it is just washed and served with vinegar. When eaten, Lato has a rhythmic crunch and the saltwater is evident in its taste.



Chao long is a vietnamese influence to the delicacy of the Palawenos. However, it did not pass my taste test. It has some very sweet flavor when in fact I had a beef stew noodles. No chili taste despite its reddish color. I also don't like its coarse big strand of noodles...


But I love the french bread that accompanies the noodles so much. They can also be ordered with some meat sandwich...

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