Eating D’Food in D’Talipapa

If you’re ever in Boracay, an absolute must do on your list has to be grabbing a bite at the Wet Market in D’ Talipapa. The concept is extremely simple …

  • Go to the Wet Market

  • Pick out any type of seafood you can find – dead or alive – note that anything living will cost more – since it’s fresher! Duh!

  • Take seafood you just bought to any of the restaurants that offer a “Cooking Service”

  • Get some Calamansi juice and soda – tell them EXACTLY how you want your seafood done. (Note Calamansi juice, might not look like what’s advertised below – samples may vary … especially if your calamansi juice looks like a rum and coke)

  • Wait 20 mins and eat food.

Of course, getting those Gigantic King Prawns in Chili Sauce, Grilled Blue Marlin Steaks and Blue Marlin in Sweet and Sour sauce, might cost a little bit extra – like 1100 pesos ($25 CDN) – and note I mean extra by Filipino standards as a meal like this in Toronto would cost upwards to $150, but it is completely worth the price and experience.

Of course, with a couple bowls of garlic and steamed rice, some hot soy sauce with calamansi juice and chilis in the middle, there was only food destruction to be had, as evidenced by the end scene.

In the end, let nothing stop you from this foodie heaven experience, considering that you can eat kilos of lobster, crabs, and shrimps for 1/4 the price it would cost back home – any Trini worth his salt would enjoy bussin’ dis lime for sure!

Tips for enjoying d’food in D’Talipapa

  • Observe what locals pay for the fish – don’t pay the tourist “Tax”
  • The restaurants surrounding the market are basic but are set up to cook fish brought from the market.
  • Prices for cooking go by charge by weight (to the nearest kilo – so it’s worth asking for a round number when you order your fish).
  • The restaurants will cook it to order be it grilled, fried, or covered in garlic or chili.
  • Ask the chef what he suggests will work best as they often come up with combinations you wouldn’t have thought of.
  • Most fish is served with rice.

About Rishiray

Rishi Sankar is a Cloud HRMS Project Manager/ Solution Architect. Over the past 15+ years, he has managed to combine his overwhelming wanderlust with a desire to stay employed, resulting in continuing stints with 3 major consulting firms (IBM, Deloitte, Accenture). He documents his adventures around the world on "Ah Trini Travelogue" with pictures and stories from the road/tuk-tuk/camel/rickshaw. You can follow him on Twitter at @rishiray and on Facebook at "Ah Trini Travelogue . He doesn't like Chicken Curry but loves Curry Chicken and is always trying to find the perfect Trinidadian roti on the road. He also doesn't like cheese and kittens ... and definitely not together. E-mail from his blog is appreciated like a 35 yr old Balvenie at

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