We flew from Clark to Siargao to attend the First Siargao Food and Wine Festival, and the journey itself felt like part of the celebration. It was my first time to Siargao, and flying through the new Clark International Airport made the experience even more special. The terminal is bright, spacious, and efficient, a far cry from the crowded, traffic-choked experience of Manila’s NAIA. Boarding was seamless, the queues were shorter, and by the time we touched down, I was both rested and excited to finally see the island for myself.
Clark as a Comfortable Gateway
For years, Luzon-based travelers faced the same hurdle: hours in gridlock just to catch a flight in Manila. Clark changes that. Opened in 2021, the new terminal can handle up to 8 million passengers annually, with wide check-in halls, intuitive systems, and dedicated transport links from Metro Manila and Pampanga. For those in Central and Northern Luzon, it’s the most practical gateway. For me, it was more than just convenience—it was proof that traveling within the Philippines can actually feel easy.
PAL’s Network Expansion
Philippine Airlines (PAL) has made Siargao more accessible than ever with direct flights from both Clark and Cebu, complementing its long-standing Manila–Siargao service.
“Granting Siargao alternative air connections via Clark and Cebu addresses the appeal for air access and encourages local tourism and economic activity,” said Rabbi Ang, PAL Express President. “We are happy to play a leading role in the steady development of Siargao.”
For Luzon travelers, the Clark–Siargao connection cuts both time and stress. For VisMin, Cebu provides a vital link, especially for international arrivals connecting from hubs like Tokyo, Seoul, and Singapore.
A First Taste of Siargao
Touching down in Siargao for the first time felt surreal. Known globally for its surf, the island also welcomed me with its warmth and food. At the First Siargao Food and Wine Festival, chefs, winemakers, and local producers came together to showcase the island’s evolving cultural scene. I tasted kinilaw so fresh it almost shimmered, sipped wines that paired unexpectedly well with island flavors, and joined conversations about how Siargao’s food culture is growing alongside its waves. For a first-time visitor, it was an introduction that went beyond the postcard image—Siargao was alive with flavors and stories.
Cebu as a Natural Hub
Cebu remains the Philippines’ central connector. PAL’s Cebu–Siargao flights make the island more accessible not only for VisMin locals but also for international travelers. A barkada from Bacolod or Dumaguete can hop through Cebu for a spontaneous surf weekend. For foreign visitors landing in Mactan, adding Siargao to their itinerary has never been easier.
Tips for Travelers
If you’re planning your own Siargao trip—whether for surfing, festivals, or a long holiday—keep these in mind:
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Book early: Flights fill fast in peak season.
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Look beyond surfing: Explore mangrove tours, island-hopping, and Siargao’s growing food scene.
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Support locals: Stay in community-owned resorts, eat in family-run restaurants, and book tours with local operators.
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Travel light and green: Skip single-use plastics and respect the island’s fragile environment.
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Balance connectedness with presence: Wi-Fi and mobile service are available, but it’s worth embracing the island’s slower rhythm.
A New Kind of Island Access
For me, the flight from Clark to Siargao was more than a route—it was a reminder of how travel can set the tone for an experience. Clark’s modern terminal and PAL’s expanded network meant arriving refreshed, with the energy to dive straight into the festival. Sitting under the stars that night, glass in hand, surrounded by island flavors and laughter, I realized what accessibility really means. It’s not just about easier flights. It’s about opening doors—to culture, to community, and to the joy of discovering Siargao for the very first time.
Experience Siargao beyond the waves—read more:
Fresh Life, Fresh Flavors at CEV Siargao
Siargao Beyond Surf: Roots and the Island’s New Culinary Wave
Island Hopping in Siargao: A Day in Tropical Paradise
Chef Andrew Malarkey: From Boracay’s Dos Mestizos to Shaping Siargao’s Food Future
