Aired (June 30, 2024): Join Biyahero Drew for a perfect and chill escape on the island of Camiguin.
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00:00and busy city life, Bjergos.
00:23Man, that's a lot of work.
00:29Man, where are you going?
00:31Road trip.
00:34We're going to visit the second smallest province in the country,
00:38Camiguin Island.
00:42But don't underestimate it,
00:43because we're going to travel from the bottom of the ocean.
00:50Swimming in the middle of the ocean.
00:52Man, this is a tourist dream.
00:55The location is nice, the weather is nice, it's perfect.
00:59From the hills, to the mountains,
01:02to the top of the volcano.
01:04It's slippery, travelers.
01:06It's still far.
01:09Where's the zip line here, sir?
01:10But of course, will the trip be complete if we don't taste
01:14what they call Pasalubong and Putahe?
01:22Wow, it's pretty good.
01:24So good.
01:25So good.
01:27Did you think all of that is here?
01:30Welcome to Camiguin!
01:46Will the Camiguin experience be complete
01:48if we don't visit their famous White Island?
01:52The boat ride to the island is less than 10 minutes.
01:56But the White Island is like a sandbar.
02:03Man, this is a tourist dream.
02:08The location is nice, the weather is nice, it's perfect.
02:14This is the perfect seat to see Mt. Hibok-Hibok and Mt. Vulcan,
02:19the photo-bombers that are not annoying.
02:26Let's take advantage of the location already.
02:29Of course, when we go to a place as Filipinos,
02:34we are very thoughtful and we go home with Pasalubong.
02:39I love it.
02:44Ah, so they also have this.
02:46It's like a sopaw.
02:48If there's a mark, maybe that's what you'll know what flavor it is.
02:51So I'm guessing if there's a red mark, it's Lanzuanes flavor.
02:55Nice, nice good-looking tart.
02:57It's like a sombrero.
02:59Let's see if it's crunchy.
03:01Let's see if it's soft.
03:03Let's see if it's soft.
03:05It's like a sombrero.
03:07Let's see if it's crunchy or if it has texture.
03:13To be honest, it's hard to make Lanzuanes flavor.
03:17The real flavor of Lanzuanes doesn't come out.
03:19And I'm just being honest.
03:21I'm not saying it's bad, it's actually pretty good.
03:24But because the Lanzuanes flavor is not too overpowering,
03:31it's distinct like an orange.
03:34It's like a tart.
03:36And inside, there's jam.
03:41I'm just being real.
03:43The Lanzuanes flavor doesn't come out, but it's still pretty good.
03:47Though, if you really want to make Lanzuanes flavor,
03:49just make fruit Lanzuanes.
03:51If you really want Lanzuanes.
03:54As the home of the sweets Lanzuanes,
03:56you should try how sweet it is.
03:58In our Lanzuanes, Lanzuanes, who's faster?
04:04Put it there.
04:05Just a little bit.
04:06What?
04:07Just a little bit.
04:08You?
04:09I'm just featuring Lanzuanes.
04:11Yes.
04:13We're always like this.
04:15So, we're just like that?
04:16Yes, like that.
04:17Are we going to eat the seeds?
04:19It's your meat.
04:21Wait, sir.
04:22Wait, sir.
04:24There, there.
04:25Is that okay?
04:28Okay.
04:29Game, sir.
04:30Game.
04:32I don't know how to count here.
04:34Okay.
04:355, 4, 3, 2, 1.
04:40It's like Lanzuanes.
04:41It's sweet.
04:42It's bitter.
04:43It's bitter.
04:44It's sweet.
04:45Sir, you don't eat the skin,
04:46and when you eat it, it's the small one.
04:48It's like the biggest tilapia,
04:51but there's no taste.
04:52It's better to eat the small tilapia.
04:54Yes, sir.
04:55Because the small ones have less seeds.
04:57You're telling a story.
04:58You should eat the biggest one.
05:00I'll show you.
05:05You're really handsome.
05:09But did you notice, sir?
05:10In one...
05:13It's nothing.
05:155, 4, 3, 2, 1.
05:21Who won?
05:24Of course, sir.
05:25You're the host.
05:26You're handsome.
05:28The camera is shaking.
05:30This is too much.
05:34Wait.
05:35Where's the BND team?
05:36Oh, they have a different agenda this morning.
05:38If I'm underwater,
05:39they're on the top of the volcano.
05:41If you like hiking,
05:43you shouldn't miss visiting Mount Hibok-hibok of Kamiguin.
05:47But take note, guys.
05:48You can spend more than one day on the island
05:51if you want to climb it.
05:53That's why the BND team agreed.
05:58I'm tired.
05:59I'm tired.
06:00Let's go home.
06:04We're halfway there.
06:06We're halfway there.
06:08But...
06:11I have a sore throat.
06:12My teeth hurt because it's my first time.
06:15After walking for more than two hours,
06:17you should eat first, guys.
06:19You can do it.
06:20Are you still hungry?
06:22Wait.
06:23Who's your new traveler?
06:25From jumping off to climbing,
06:27he's following the BND team.
06:29That's why he's called...
06:32Sully.
06:33Because he's a Sully.
06:36He's also waiting for the team to catch him.
06:39Good dog, Sully.
06:43Guys, watch and learn.
06:48Not there.
06:52But that's not all, guys.
06:53Did you know that the Philippine Institute of Volcanology and Seismology
06:57or PHILVOLCS
06:58was established because of the last eruption of Mount Hibok-hibok in 1951?
07:01It used to be the Commission on Volcanology or COMVOL.
07:04Now you know.
07:07And after walking for more than three hours,
07:09they arrived at one of the craters of Mount Hibok-hibok.
07:13To preserve the beauty of the volcano,
07:14Edwin will remind those who have climbed,
07:17CLEIGO,
07:18Clean As You Go.
07:19The plastic bottles,
07:22garbage,
07:23when you go up,
07:24when you go down,
07:25you should bring it down.
07:27So that there's no waste left here.
07:29While plants like
07:31Awapuhi or Shampoo Ginger
07:33that the BLD team saw,
07:34just take a picture and don't look at it.
07:40What you shouldn't miss when you're in Kamiguin,
07:42their big version of chicken dinataang,
07:45Surol.
07:48You can taste it in this restaurant,
07:50in Mambahaw.
07:57Chef, let's try this Surol.
07:59I heard that this is one of the biggest soupy dishes here in Kamiguin.
08:04Okay, Chef.
08:06First, saute garlic,
08:08onion,
08:10and ginger.
08:12Next, the naked chicken.
08:15Add coconut milk,
08:16tamarind,
08:17and oregano.
08:19Cook the chicken until tender.
08:21Then add the seasonings.
08:23Add bell pepper,
08:24and wait for it to cook for half an hour.
08:26When cooking Surol here,
08:28sometimes they add papaya.
08:30Ah, I see.
08:31Sometimes they add string beans.
08:33Okay.
08:34It depends on what you want.
08:35It's like Pinola.
08:36Lanzones.
08:37Do they add lanzones here?
08:38I don't think so.
08:39I don't think so.
08:40When it's boiling,
08:41add the coconut milk.
08:43Add the onion leaves,
08:45and wait for the coconut milk to boil again.
08:49Take your time,
08:50but save the best for last
08:51so that it's delicious for Everos.
08:53Let's try the other two
08:55from the bestsellers of this food.
08:59Sizzling Sinigang.
09:01That's all the headers.
09:02Sizzling Sinigang.
09:04Thank you.
09:05Thank you, Kuya.
09:07Kuya said,
09:08Sizzling Sinigang.
09:10Let's try this Sizzling Sinigang.
09:12Let's see if this Sizzling Sinigang is good.
09:15Sizzling Sinigang.
09:17It's like Sizzling Sinigang.
09:19Sizzling Sinigang.
09:26It's sour and delicious.
09:27Wow.
09:28Actually, I missed this.
09:30I missed the real sourness of Sinigang.
09:34This is the...
09:37Let's add more sauce.
09:39I want it to be sour.
09:43You know,
09:44vinegar commercials are really
09:48that sour.
09:53It's like...
09:57It's really sour.
09:58Beef Afritada.
09:59Usually, Chicken Afritada.
10:01But people are asking,
10:03E is equal to MC squared.
10:05What's the difference between Mechada
10:07and Afritada?
10:09What's the difference?
10:11It's delicious.
10:15Wow.
10:17It's sweet.
10:21It's tender.
10:24You know, it's been boiled for a long time.
10:28It's a plus.
10:29So, it's on the sweeter side.
10:31So, you know, it's really Filipinized.
10:34Now,
10:37I'm excited about this.
10:40This is what they call Surol.
10:41You know, when you use native chicken,
10:43it's tastier.
10:46Even if it doesn't have much meat.
10:48I don't know.
10:50There's something about native chicken.
10:52Okay.
10:53This is it.
10:56Let's not use the spoon.
10:59Their cup is beautiful.
11:12It tastes like...
11:13How do I say this?
11:15Because you can taste the tamarind.
11:17But you can also taste the coconut milk.
11:20So, it's not too gingery
11:23that it'll be like tinola.
11:24It's not.
11:25But it's like that because of the tamarind
11:28with coconut milk.
11:29This is it.
11:31Oregano.
11:34The one I'm tasting is different.
11:37So, apparently, they use oregano.
11:39But their local term is...
11:41Calabo.
11:42Calabo.
11:44The soup is good.
11:45The soup composition is good, I have to say.
11:48So, I think you should include Surol
11:51in the list of dishes you should try
11:54when you come here.
11:59It's pretty good.
12:00It's so good.
12:02It's so good.
12:03Guys, our food is delicious.
12:06I didn't expect our food to be this good.
12:09It's a good thing I cooked this.
12:12I don't need any help.
12:13I'm the only one who cooked this.
12:15I just went to the restaurant and asked for
12:18cooking, tamarind, oregano,
12:20native chicken, and coconut milk.
12:34From the bottom of the sea and the top of the volcano,
12:36we're heading back to the road.
12:38We're going to Samkin Cemetery in Tagueros.
12:47The Spanish era cemetery,
12:49which collapsed in the 1870s
12:51when Mount Vulcan erupted,
12:53was declared as a National Cultural Treasure
12:55by the National Museum of the Philippines in 2018.
13:05Before we continue our trip,
13:06let's eat first.
13:07Morning!
13:08Kiping!
13:09Oh no, I missed the kiping.
13:11Is that a new dish?
13:12Oh yeah, I missed the sauce.
13:14How much for one?
13:15Twelve.
13:16Twelve?
13:17Okay.
13:18I'll take five.
13:19I missed this.
13:23There.
13:24What are the ingredients of the sauce?
13:27Two things, sir.
13:28Yogurt and sugar.
13:29So the sugar is like brown sugar?
13:31Yes, brown sugar.
13:32Brown sugar and yogurt.
13:34You thought it was all for me?
13:35No way.
13:36That's Sam's crew.
13:40Here, sir.
13:44I can't eat lentil.
13:50It's refreshing to bathe in the cold water of the falls.
13:54It's 20 meters high,
13:55but not only is the water clear,
13:57but it's also clean.
14:01No garbage spotted,
14:02even in the corners.
14:05It's also accessible,
14:06just a few steps from the parking lot
14:08and you'll be able to take a dip.
14:11It's perfect for a viajero family.
14:16You thought there was a filter?
14:17It's natural and there's no pollution.
14:24This is Macau Spring.
14:27Solo or group,
14:28you can camp here,
14:29especially if there's no entrance fee.
14:32You'll be accompanied by a small fishing boat.
14:42Will we forget to say goodbye to our little bejaros?
14:45Wait a minute.
14:46It's also for kids at heart.
14:50We're going to the beach.
14:51We're going to the beach.
14:52We're going to the beach.
14:53It's also for kids at heart.
14:58You can see this in Tagines Lagoon,
15:01an artificial inland lagoon.
15:03It's man-made,
15:04made for fish breeding purposes.
15:08Because of its vastness,
15:09it's also open to tourism.
15:11We actually don't have an entrance fee.
15:12We're totally free for everyone.
15:14What we offer here
15:16are the rates for our water recreational activities.
15:19Aside from inflatable water park,
15:21they also have a stand-up paddle board,
15:24single and tandem kayak,
15:28and a paddle boat that's good for two or one
15:30if you're like Mong,
15:31who likes me time.
15:33Our researcher, JP,
15:35doesn't seem to be enjoying it.
15:39While our cameraman, Dodong,
15:41feels like emoting.
15:43Why does a person emote?
15:45Meanwhile,
15:46JP, what happened?
15:49JP, can you still do it?
15:53We also have other food
15:55where their number one product,
15:57Lanzones, is based.
16:01Since we're continuing the celebration
16:03of the Lanzones Festival here in Camiguin,
16:05we're going to try all of the Lanzones-flavored food
16:09or delicacies here.
16:10One of which is
16:12the Lanzones,
16:14which is a dish that's
16:16popular here.
16:17One of which is
16:18Masa Podrida Bites
16:20by...
16:22I feel like I'm a doctor
16:23because I can't understand the writing.
16:25Let's try it.
16:27It's heart-shaped.
16:28They said it's flour,
16:29and the oil came from the pork.
16:31So we immediately thought that
16:32it's like a copy of the pork
16:34that we eat.
16:35But inside,
16:36there's
16:37Lanzones
16:38filling
16:39or jam, I guess.
16:42It's like a cookie.
16:43Think of it as a Danish cookie.
16:46Cookie,
16:47cookie,
16:48and in the middle,
16:49jam.
16:51You sandwiched it together
16:52and made it heart-shaped.
16:54Interesting.
16:55The serving size is nice.
16:57Let's say it's not that big.
16:58So even if you only eat one,
16:59two, or three,
17:00it's actually more dangerous.
17:02Especially if it's small,
17:03it's more expensive to eat.
17:04Home of the sweetest Lanzones,
17:06Ikaha.
17:07Tired of the toast of turtle volcano?
17:09Tired of the toast of
17:10turtle volcanic soil of the island?
17:15Every month of October,
17:16as a thank-you to Ani,
17:18they organized
17:19the Lanzones Festival,
17:21a one-week celebration
17:22where you can
17:23eat all you can
17:24the Lanzones.
17:27Let's take a look at this
17:28dried Lanzones.
17:29This should taste like Lanzones.
17:31So,
17:32I'm thinking of
17:33dried Lanzones
17:34like dried mango.
17:36Sweet.
17:38Dried mango tastes like mango.
17:41Dried Lanzones.
17:42Let's see.
17:47I tasted a bit of bitterness.
17:48Because sometimes,
17:49there are bitter parts
17:50that you eat in Lanzones.
17:52A bit at the end.
17:54But the first one
17:55that you'll feel
17:56and taste
17:57is the sugar.
17:58The chewy Lanzones bits are okay.
18:01Actually, this is pretty cool though.
18:02Don't get me wrong.
18:03Same texture of dried mango,
18:05but if you want Lanzones,
18:07this is a good
18:08pasalubong suggestion.
18:10Okay, Lanzones jam.
18:11They said
18:12this is just Lanzones.
18:13So, if it's made into a jam,
18:15caramelized,
18:19don't get me wrong,
18:20it's good.
18:21Especially if there are crackers,
18:22this is where the jam
18:23makes it taste better.
18:24If it's Lanzones taste
18:25that you're looking for,
18:26you're not gonna get it
18:27from this.
18:28But if it's like
18:29the jam,
18:30the sweet,
18:31chewy jam
18:32that you're looking for,
18:33mixed with,
18:34let's say,
18:35hot pandesal,
18:36you put butter,
18:37you put jam,
18:38this is it.
18:39This is it.
18:40This is a fight.
18:44Pop!
18:45Welcome to Comiguin, man!
18:47And normally,
18:48the tourists here,
18:50their primary mode
18:51of transportation
18:53is
18:54scooter!
18:55You know,
18:56riding a scooter
18:58is so cheap.
19:00It's just really efficient.
19:01It's cost efficient,
19:02it's time efficient.
19:04For 500 a day,
19:05you can rent a full tank.
19:07As long as it's a full tank
19:08when you come back.
19:12For family and friends,
19:13a van rental is worth it
19:14to get around the island.
19:16The whole province of Comiguin
19:18has 64 kilometers
19:19of circumferential road.
19:21It's like you're traveling
19:22from Quezon City
19:23to Tagaytay.
19:24That's why you can get around
19:25this in one day.
19:27But if this is such a beautiful place,
19:29wouldn't you want to stay longer?
19:31On the other side
19:32of the island of Comiguin,
19:33there are a lot of
19:34entrance points
19:35for every vehicle.
19:38You can even travel
19:39using a motorcycle,
19:40Bejeros!
19:45Calling nature loving, Bejeros!
19:47Our next stop
19:48is the Mangrove Sanctuary,
19:50Katunggan Eco Park.
19:53It's not just beautiful
19:54in the eyes and pictures,
19:55it's legit beauty
19:56with a purpose.
19:57One of the many things
19:58that helps mangroves
19:59protect the coastal communities
20:01and the waves
20:02and storm surge.
20:04Picnic?
20:05No problem!
20:06They have cottages
20:07for a maximum
20:08of 3-hour stay.
20:12For a refreshing trip,
20:13let's have a quick dip
20:14in a refreshing pool
20:15that's only 8 kilometers away.
20:17The Soda Water Pool.
20:19Here, the water
20:20comes from a bottle
20:21and tastes like soda?
20:23It's all natural
20:24and it's not chlorine.
20:26Every week,
20:27Monday,
20:28we drain the pool
20:29and clean it.
20:30We don't just drink
20:31from the pool
20:32because we have
20:33a drinking area
20:34on the side.
20:37Wait a minute,
20:38what kind of soda water
20:39does it taste like?
20:40The soda tastes good
20:41like coconut.
20:42It's good,
20:43it's sweet
20:44and at the same time
20:45it's mineral.
20:46That's what the BND team
20:47said.
20:48I've tasted
20:49this kind of water
20:50before.
20:51It's refreshing
20:52at the same time.
20:53The taste is weird
20:54for me.
20:55It tastes like water
20:56and it's clean.
20:58But when you drink it,
20:59there are parts
21:00that have a slight taste
21:01of soda
21:02or soft drinks.
21:03But there are other parts
21:04where it's just
21:05a normal
21:06clean water.
21:07It tastes clean.
21:09I'll go for a swim first.
21:11In this eco-lodge,
21:12there are different
21:13free diving trainings
21:14and courses.
21:15Just choose
21:16what you like,
21:17Bejeros.
21:18You only need
21:19to swim
21:20170 meters
21:21away
21:22to reach
21:23the pool.
21:24I'll go for a swim
21:25to reach
21:26the dive site.
21:36And I've arrived
21:37at the dive site
21:38of Gypsy River.
21:39It's been more than
21:4020 years
21:41since a sailboat
21:42sank here.
21:43Now,
21:44this artificial reef
21:45is working.
21:50Meanwhile,
21:51I tried the line training
21:52of up to
21:5315 meters.
21:54As usual,
21:55let's go for a swim.
21:56Minimal breathing.
21:57But I guess
21:58if you bring
21:59that constant sense
22:00of adventure
22:01with you all the time,
22:02which is
22:03a very useful
22:04skill
22:05and tool
22:06whenever you travel,
22:07then you will actually,
22:08you know,
22:09find the joy.
22:10Just utilize
22:11and just maximize
22:12that experience.
22:13Whatever depth
22:14you can reach,
22:15you know,
22:16you're at least
22:17going to have
22:18a story to tell.
22:19Here's another
22:20crash course
22:21for free diving.
22:22This time
22:23with a rope.
22:24This one,
22:25the contact technical side.
22:26Like,
22:27we started off
22:28with 7 meters.
22:29How you actually
22:30hold the rope,
22:31how you become
22:32more
22:33streamlined
22:34in order to
22:35have lesser drag
22:36when you go down
22:37the water.
22:38Another
22:39reminder
22:40not to think of
22:41time.
22:42Not to think of
22:43how deep you are,
22:44but just
22:45enjoy the moment.
22:46And I think
22:47that kind of helped me
22:48when I was
22:49going to 7,
22:50going to 10,
22:51going to 12,
22:52going to 15 meters.
22:53Of course,
22:54we also have
22:55limitations because
22:56of our
22:57limited experience,
22:58but
22:59more importantly,
23:00we enjoyed
23:01the experience
23:02and
23:03we can't wait
23:04to do another
23:05free diving experience
23:06in some
23:07other place
23:08than the
23:09beautiful Manila.
23:11No matter
23:12how small
23:13the island is,
23:14if you're looking
23:15for a trip
23:16that is
23:17complete package,
23:18Camiguin
23:19is the
23:20place to be.
23:21Well,
23:22I'm back.
23:23Camiguin,
23:24for sure.
23:25I want to
23:26come back
23:27again.
23:28I want to
23:29come back
23:30again.
23:31I want to
23:32come back
23:33again.
23:34I want to
23:35come back
23:36again.
23:37I want to
23:38come back
23:39again.
23:40I want to
23:41come back
23:42again to
23:43Camiguin.
23:44Woo-hoo!
23:45I am the
23:46meeting
23:47disability.
23:48All you
23:49got to do
23:50is just
23:51subscribe
23:52to the
23:53YouTube channel
23:54of JMA
23:55Public Affairs
23:56and you can
23:57just watch
23:58all the
23:59behind the
24:00view episodes
24:01all day
24:02forever in
24:03your life.
24:04Let's
24:05go!
24:06Yee-haw!
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