Skip to main content

The Hundred Islands in Alaminos City, Pangasinan, Philippines

It is this time of year in the Philippines when rainy season is about to be endured. It is the same time though when a lot of students are about to go back to school. So, before these times ruin your post vacation dates, let’s go somewhere to ease our minds after all the stressful thinking about work and school 😉

We decided to visit a place northside not too far from Manila. Say, around 4 to 6 hours depending on traffic condition in the Metro. Let’s visit Alaminos in Pangasinan, and enjoy island hoping at The Hundred Islands.

Pangasinan has been described as a gateway to northern Luzon and as the heartland of the Philippines.

The protected area of The Hundred Islands National Park is located in the city of Alaminos. The islands, totaling 124 at low tide and 123 at high tide, are scattered in Lingayen Gulf covering an area of 16.76 square kilometers (6.47 sq. mi). The Lucap wharf in Alaminos is the entrance to the National Park.

So, if your planning to visit the place via commute, take the bus from your point of origin bound to Alaminos, then take a tricycle to Lucap.

One amazing thing about venturing a trip to The Hundred Islands, is you can visit the place within a day and bring nothing but enough money to cover for your fare, boat rental and food for a day 😉

Anyways, after we had our heavy breakfast, we head on to our island hopping 😉 Mind you, when we started to ride our boat, there’s a feeling that it’s about to rain, we felt excitement and fear both at the same time!



Our first stop, an island with a cave… Shame on me not getting the name of that island 😉 We did nothing there but shoot photos… A lot of photos… There’s a platform though which you can jump on the water but, no one took the courage to do so… That’s so frustrating, and sad…


Moving on, we head on to The Children’s Island. As the name implies, children will surely enjoy a good swim there. The water is knee-deep and any child can enjoy the water even without any life vest so, needless to say, we stayed there much more than we should. I’m afraid we can’t make our 5-island quota 😉 The enjoyment and fun at the Children’s Island is really overwhelming though. 






Next stop, The Clave Island… We didn’t last a minute though as there’s a beach yes but, the water is deeper than we can tolerate 😉

We head on to our next destination, The Quezon Island. The Quezon Island offers a wide range of activities that’s why it is one of the most visited island beside The Governor’s. In your visit at The Hundred Islands, you should consider to enjoy an escapade at 4 major islands there; The Children’s, The Marcos’, The Governor’s and The Quezon’s.










We have enjoyed a lot of photo opportunities as well as activities at the islands we have visited. The trip alone from island to island is so overwhelming. The boat is so shallow that you can reach the water effortless while the boat is running, for me, that’s experience is priceless!!! 😉

After we took our bath, we decided to take our dinner at The Plaza and to our amusement, it so happen that there are live performers who sing not-so-bad… We don’t feel tired at all… We really had a great night!!!

Cheerio!
Labels:

Comments

Post a Comment

Popular posts from this blog

Matutina's and Gerry's Seafood Haus and Restaurant at Dagupan City, Pangasinan, Philippines

It’s not everyday that someone will crave for a seafood, though sometimes, you just can’t get enough when you started eating one especially when you are at a great seafood restaurant. This time, we indulge ourselves into one of arguably the most visited seafood restaurant in Dagupan in Pangasinan, Philippines; The Matutina’s and Gerry’s Seafood Haus and Restaurant. Let’s see what they have to offer. According to a short research, Dagupan, officially the City of Dagupan or simply Dagupan City, is an independent component city in the province of Pangasinan in the Philippines. The city is among the top producers of milkfish (locally known as bangus) in the province. They are more popular on their Bangus Festival. From 2001-2003, Dagupan's milkfish production totaled to 35,560.1 metric tons (MT), contributing 16.8 percent to the total provincial production. Of its total production in the past three years, 78.5 percent grew in fish pens/cages while the rest grew in brackish water
Post a Comment
Read more

The Greenery: Baliuag Bulacan, Philippines

I’ve been thinking about great places near the metro lately, and the first place that’ll come into mind up north is Bulacan. As to my research, Bulacan has a lot to offer as it is a historic place. In 1899, the historic Barasoain Church in Malolos was the birthplace of the First Constitutional Democracy in Asia. ILove Adventours allowed me to tag along as they schedule an ocular inspection on one of their target destination to promote on their day tour, The Greenery . According to The Greenery’s website, they are located at #80 Rio Vista Subdivision, Sabang 3006 Baliuag, Bulacan. The Greenery, a wedding events place is a hub for any special occasion. It has three theme-based venues that can accommodate the creativity of the bride and groom in creating their perfect event. The three venues are: Pavilion, Lighthouse and Open garden . The pavilion has a grand ballroom for an elegant setting. The lighthouse is located by the river for couples that like the water and a cool breeze f
3 comments
Read more

Sisig by Kucina Ni Kooiah: Satisfy Your Sisig Cravings at Galas, Quezon City

Have you gone to the Philippines and have the great chance to taste our famous Sisig? If not, you’ve probably lost 25 percent of experiencing the “It’s More Fun in the Philippines” tag line ;-) Sisig is a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. A lot of sisig cook here in the country claims that the best sisig one can make is from the ‘Maskara’ or the skin of the pig’s face after you cook it as Lechon. Sisig was first mentioned in a Kapampangan dictionary in the 17th Century meaning "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices. The origins of the word dates back to 1732, and was recorded by Augustinian friar Diego Bergaño in his Vocabulary
Post a Comment
Read more