If you ever find yourself in Siargao, don’t skip the Siargao island hopping tour. This was easily the highlight of my trip—white sand, crystal-clear waters, boodle fight lunches by the beach, and three islands that felt like separate worlds. Best of all, it was stress-free thanks to Philippine Airlines and Guide to the Philippines, who made everything seamless from booking to drop-off.
First Stop (If You’re Lucky): Secret Sandbar
Our boat headed out early, and the tides worked in our favor. The Secret Sandbar only appears during low tide, so it isn’t always part of the itinerary. Floating in the middle of the ocean, it felt like we had stumbled on a hidden world. For 30 minutes, we were barefoot on untouched sand, surrounded by nothing but blue.
Guyam Island: Burgers and Palms
The first official island was Guyam, a tiny postcard-perfect spot shaded by tall palms. While some of my boatmates played basketball or swam, I ordered the famous Guyam Burger (₱219) and a mango shake (₱179). It took a while—about 45 minutes—but biting into that juicy, bacon-topped burger with cheese sauce while sipping a cold shake in paradise was worth every second.
“There’s just something magical about eating a cheeseburger in the middle of paradise.”
Fun fact: “Guyam” means “ants” in the local language, named after a colony that once thrived here.
Naked Island: Sun, Sand, and Taho
Next was Naked Island, a long stretch of sand with nothing but the sky above and the sea below. With no shade, it’s best to lather up on sunscreen before diving into the water.
The most surreal part? A taho vendor wading through the shallows, selling warm, sweet taho for ₱50. My foreign boatmates—from Spain, the US, and Malaysia—were wide-eyed at the idea of eating taho in the middle of the sea. Only in the Philippines.
Daku Island: The Feast
Our last and largest stop was Daku Island—“daku” meaning “big.” This was where we had our boodle fight lunch on the sand: grilled fish, grilled pork, chicken adobo, lato (sea grapes), fresh fruits, and rice piled high. We ate with our hands, facing the sea, the way meals should be on an island. Fresh buko juice was available for only ₱60, and drone shots of the island were part of the package.
“Eating with your hands on the sand, waves crashing nearby—that’s the essence of island life.”
Afterward, I walked the shoreline, sat under the palms, and simply breathed it all in.
Bonus Stop: Marine Sanctuary
Before heading back, we stopped at a Marine Sanctuary for snorkeling. Schools of fish darted between colorful corals, and our guide kept the mood light, joking about “vegetarian sharks.” It was a peaceful, almost meditative way to close out the day.
More Than Just a Tour
By the time we returned to shore, I was sunburnt, sandy, and happily exhausted.
The Food and Wine Festival revealed Siargao’s polished side—the creativity of its chefs and the richness of its kitchens. But the island-hopping tour revealed something just as vital: taho on a sandbar, a burger in paradise, boodle rice eaten by hand.
It was messy, salty, loud, and perfect. Siargao isn’t just refined or raw—it’s both. And that balance is what makes you want to return in a heartbeat.
The Details
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Duration: 7–8 hours
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Price: ₱1,500 per person
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Includes: Hotel pick-up and drop-off, permits, boodle lunch, snorkeling gear, and guide
Booking is easy through Guide to the Philippines, in partnership with Philippine Airlines. Whether you’re flying in from Manila, Clark, or Cebu, it’s smooth from air to sea.
When to Go
Our guide suggested the Ber months (September to December) for fewer crowds and gentler weather. With fewer boats around, the islands feel more intimate and photo-friendly.
Would I Do It Again?
Absolutely. Island hopping in Siargao wasn’t just sightseeing—it was a full tropical adventure that left me sunburned, stuffed, and soulfully happy.
If you’re planning a trip, carve out one day for this tour—and discover more Simpol travel stories in our Escapes section to plan your next adventure.
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
Chef Andrew Malarkey: From Boracay’s Dos Mestizos to Shaping Siargao’s Food Future
