Palaweño flavors
Tamilok (Woodworm)
Palawan's notorious delicacy — not a worm but a shell-less shipworm bored from mangrove wood, eaten raw and kinilaw-style, cured in coconut vinegar with onion, ginger, and chilli. Briny and oyster-like. The ultimate Palawan dare.
About this dish
Tamilok is the dish every visitor to Palawan is dared to try, and despite the name and appearance it is not a worm but a shipworm (Teredo) — a long, pale, shell-less marine mollusc that bores into and feeds on submerged, rotting mangrove wood. Foragers split open dead mangrove trunks in the tidal swamps to pull the creatures out live, rinse them, and serve them the way Filipinos handle any raw seafood: kinilaw-style, bathed in coconut vinegar or calamansi with chopped onion, ginger, and chilli, which firms the slithery flesh and tames its sliminess. The flavour is surprisingly mild and clean — most compare it to a briny oyster — though the wriggling presentation tests the nerves more than the palate. Tamilok reflects the resourceful, mangrove-fringed coastal culture of Palawan, and Kinabuchs Grill in Puerto Princesa has become the institution where curious tourists line up to take the plunge.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Kinabuchs Grill & Bar (Rizal Ave, Puerto Princesa — the classic spot); Kalui Restaurant