{"id":1405,"date":"2013-07-16T07:43:25","date_gmt":"2013-07-16T14:43:25","guid":{"rendered":"http:\/\/66.147.244.209\/~canadiu3\/?p=1405"},"modified":"2014-02-01T07:45:21","modified_gmt":"2014-02-01T15:45:21","slug":"spellbinding-siquijor","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2013\/07\/16\/spellbinding-siquijor\/","title":{"rendered":"Spellbinding Siquijor"},"content":{"rendered":"

You\u2019ve probably heard or read somewhere that Siquijor Island is no longer a place feared for dark magic and supernatural creatures, but a hidden tourism gem slowly being discovered for its captivating natural beauty.<\/p>\n

Here are some activities and places that you shouldn\u2019t miss when in the Island of Fire.<\/p>\n

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Jump off a cliff at Salagdoong Beach.<\/strong> Salagdoong Beach Resort and Hotel Agripino is a government-managed property in the town of Maria. It is most famous for the rock formation where most swimmers can jump off into the crystal blue waters from a height of about 15 feet. The sand may not be as fine as Boracay\u2019s, but Salagdoong boasts of the most inviting waters you will ever see.<\/p>\n

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Try Salagdoong Restaurant\u2019s Salt & Pepper Chicken.<\/strong> This may very well be the best chicken dish in the island. Two to three people can enjoy a plateful of crispy, juicy fried chicken generously showered with toasted golden garlic and slivers of green pepper. The clean, fresh taste of the crispy chicken will compliment the almost fruity taste and texture from the pepper and kick of the toasted garlic.<\/p>\n

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Enjoy the luxurious \u201cwater massage\u201d at Cambugahay Falls.<\/strong> 136 steps from the main road in the town of Lazi, you will find the most enchanting series of waterfalls in the island, if not the country. Cambugahay Falls has three waterfalls cascading onto each other with varying depths. The topmost and bottom pools are quite deep, so if you\u2019re not very confident with your swimming skills, it is best to stick to the middle pool. Near the edge of the bottom waterfall, you will find boulders that will perfectly hug your body when you sit down. This is nature\u2019s \u201cwater massage.\u201d Just lean back, close your eyes, and let the flow of the water carry your stress away.<\/p>\n

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Try the Bocayo bread from Aling Lucille\u2019s roadside bakery.<\/strong> In the town of Enrique Villanueva, just along the coastal road, you will find the most unassuming food stall with the best bread in the island. Bocayo is a pastry filled with grated coconut meat cooked in brown sugar until extremely tender. Right out of Aling Lucille\u2019s make-shift oven, the bread is brushed with evaporated milk, which seeps into the bread right away, making it creamier and even softer. It is wrapped in banana leaves and best eaten while it\u2019s still warm. A visit to Siquijor isn\u2019t complete without having a taste of these treats \u2013 delicious simplicity in a pocket of warm bread.<\/p>\n

In a sense, Siquijor is just like this bread: plain and simple on the outside, but bursting with surprisingly unforgettable stuff inside.<\/p>\n","protected":false},"excerpt":{"rendered":"

You\u2019ve probably heard or read somewhere that Siquijor Island is no longer a place feared for dark magic and supernatural …<\/p>\n","protected":false},"author":44,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79],"tags":[],"class_list":["post-1405","post","type-post","status-publish","format-standard","category-travel","mauthors-ching-dee","mauthors-philippine-canadian-inquirer"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/1405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=1405"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/1405\/revisions"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=1405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=1405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=1405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}