Aired (March 3, 2024): Join Biyahero Drew as he explores Bantayan Island-- a true haven for nature lovers and foodies.
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 8:15 PM on GMA. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BND10thAnniversary #BNDBantayanIsland
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 8:15 PM on GMA. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BND10thAnniversary #BNDBantayanIsland
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TravelTranscript
00:00 [Music]
00:09 The name of this island came from the word "Bantayan Sahari"
00:14 The 18 watchtower was built here to protect the province from pirates
00:26 This is a must-have because it is a must-have for the rich
00:30 In their ocean, some of the most expensive and delicious seafood in the Philippines is from here
00:40 Gigantic shellfish that is bigger than a human's face, eaten raw? Oh wow!
00:46 Fish without skin, the last thing you eat is a dish
00:51 Smells fishy!
00:53 They also have street food here that is tangy and exotic
00:57 You won't just get full here, you'll also refresh because there is a cave here
01:02 where you can find a secret to make you younger
01:06 Young or old, let's join us on our trip to the paradise of Bantayan Island in Cebu
01:19 Soul-soothing sand and powder blue water
01:23 Can you believe that this is such a beautiful island?
01:26 Swim because of the...
01:29 Marites?
01:31 The "bulung-bulungan" or word of mouth are the main reasons for the tourists to come here
01:37 And not only our eyes will be full here in Virgin Island, but also our stomach
01:45 Because the shellfish here is caught, it is even bigger than a human's face
01:49 This is the "binga"
01:52 But it is a living creature
01:55 Father Lolito is known here for the production of "binga"
01:59 I started when I was 16 or 17 years old
02:03 Until I was 54, it's been 37 years since we started producing "binga"
02:09 Their way of fishing is compressor diving, where they use improvised plastic hose pipes
02:15 to breathe while underwater
02:18 It's very dangerous
02:20 The depth is around 8 to 15 meters
02:26 We start at 8 in the evening until 4 in the morning
02:31 We catch fish and shells
02:36 Father Lolito can catch "binga" in 8 hours
02:40 And he is lucky to catch 15 pieces of fish weighing 1 kilo each
02:46 But the equivalent of his living expenses is the "binga"
02:51 He can only sell it for 50 pesos per kilo
02:54 He gives his family a lot of income
02:59 My only dream is to fish
03:01 I have two children, one is a B.S.A.T. and the other is a civil engineer
03:13 What makes Father Lolito's heart beat fast
03:16 is that he knows that he can't resist the taste of their seafoods here on the island
03:20 It's so fresh
03:22 Before we taste the "binga", let me just take a close-up of Ray's cameraman
03:28 He's going to cover it up and taste it
03:31 Due to popular demand, you have to be part of this segment
03:37 This segment is for the B.S.A.T.
03:39 No, it's not
03:40 Yellow "bingi"
03:42 It's not "bingi"
03:46 It's not?
03:47 It's not "bingi"
03:48 What is "bingi"?
03:49 "Binga"
03:50 "Binga"
03:51 That's right
03:52 So, we're going to do this
03:54 This is the "binga"
03:55 That's the "bingi"
03:56 That's the "binga"
03:58 We're going to make "kinilaw"
04:00 So, for you to feel a little bit of excitement, a little bit of challenge
04:05 You have to be blindfolded while you're doing it
04:08 Oh, I see
04:09 But I'll tell you, I'll be your guide
04:12 Will Ray and I succeed in making "kinilaw na binga"?
04:18 I know how to cook, so
04:20 Yes, sir
04:21 I don't know how
04:22 It's that easy
04:24 Yes, mix it
04:26 "Bing"
04:28 Hey, hey, hey, hey
04:29 Hey, just a little bit
04:30 Just a little bit
04:31 Okay, mix it
04:33 Mix it
04:34 Nope
04:37 He's so good at this
04:39 Mix it, mix it
04:41 That's onion
04:46 Put the onion
04:48 Okay
04:49 It's onion
04:52 You don't trust me?
04:54 I'm different, sir
04:56 I know you
04:57 I've been with you for years
05:00 I know what's going to happen here
05:02 Oh, yeah
05:03 Yeah, perfect, perfect
05:07 It's close to the sea
05:11 Oh, yeah
05:12 So, we're going to get hurt on the rocks
05:14 That's how it's going to be
05:18 That's how it's going to be
05:21 And finally, it's done
05:23 What's next?
05:30 It's salty
05:31 Salty?
05:32 It's salty because you put too much
05:34 The answer is a fail
05:37 Ray is a genius in salt
05:39 The perfect and right seasoning of "kinilaw na binga"
05:43 is the best for the island of Bantayan
05:45 But not only binga is the biggest seafood of the island
05:50 Others will be tempted to try it
05:52 We have a lot of specialty seafood
06:03 If you want to cook something, we can serve it to you
06:06 Fresh from the sea
06:07 Because the ocean is surrounded by it
06:12 Fishing is the main livelihood of the people of Bantayan Island
06:16 And one of their most popular products
06:19 is the dried fish that they call "buwad"
06:22 Different kinds of fish are available here
06:25 But the big hit for the tourists is the fish that is filled with fish
06:30 Compared to the local fish, it's only peeled
06:33 for one to two hours
06:35 That's why it's not that dry
06:36 It's not that salty either
06:39 They call it "labtingaw"
06:47 To be honest, I'm not a big fan of fish
06:51 Because I feel like I'm not getting any meat
06:54 I prefer to eat this one
06:58 Because it has meat
07:00 And you can still taste the saltiness
07:02 And somehow
07:04 The smokiness
07:09 This one, sorry, a winner for me
07:12 [Music]
07:14 The food here is so delicious
07:19 "Sagad to the bones"
07:20 Because even the fish can be eaten as a dish
07:23 Fish bone chips is the product that is made by Namiriang
07:28 It's made from "subagyo" or filefish
07:31 Because it's the most abundant fish caught in the area
07:34 And to make sure that no one will be wasted
07:36 Even the fish, they thought of making a profit
07:39 To make this, you need to remove the head and the tail of the filefish
07:44 Even if it's not that sharp, it has a thick skin
07:47 So to avoid getting hurt while peeling
07:50 They wrap their fingers
07:52 Then they will cut it to separate the meat from the fish
07:56 And they will leave it for one and a half day
07:59 The fish that was directly from the garbage
08:02 Now it's directly from the market and it's being sold
08:06 And it's like Miriam's fish was caught in the fish tank
08:09 Because of the fish, somehow her life was saved
08:12 I got my siblings, I taught them there
08:16 We just help them in the construction
08:18 Until they finished their three years in college
08:21 That's the only thing that we relied on
08:24 Our business
08:26 This is from the product of "sapon"
08:29 Then we just continued
08:34 Miriam also made her own recipe
08:36 This is fish tapa or boneless fish that is perfect for "papakin" and "ulamin"
08:41 Fish tapa is added
08:44 I have to say
08:50 Where have you been all my life?
08:53 It's good
08:55 They can still do this
08:58 Just for now
08:59 Oh my God
09:03 This is so good for "pasalubong"
09:05 Or even for personal consumption, I swear to God
09:07 Oh my goodness
09:08 Even if it's full
09:12 And because this became famous in their island
09:14 There are others who are doing this besides her
09:17 It's fun because a lot of people helped
09:20 And to the workers, a lot of people helped
09:24 They have income
09:26 But Miriam continued to think of other fish recipes
09:30 Until she thought that not only pork and chicken can be used as "tocino"
09:34 But also fish
09:36 Presenting fish "tocino"
09:38 So I'm guessing
09:39 It has sweetness
09:41 Holy smokes
09:47 Holy smokes
09:49 Anyway, holy smokes
09:51 Oh my goodness
09:54 Oh my goodness
09:56 It's like beef jerky
09:58 Or pork jerky
10:00 But this is fish
10:02 Holy smokes
10:04 I thought this was my favorite
10:06 But this is my new favorite
10:08 I'm so fickle-minded
10:10 It's good, I'll eat this
10:13 Not only seafood is fresh here on the island
10:19 The locals and tourists can also be fresh here
10:23 And the secret to their freshness
10:25 Can be found in one of their tourist spots
10:28 For our "Oplan Kiniskutis"
10:31 We went there early
10:33 Because our trip took more than an hour
10:35 But it's worth waking up early if this is what you'll benefit from
10:39 Later, we arrived at Kinatarkan Island
10:45 First, we'll go to Laau Lagoon
10:52 It's full of paths
10:54 But it's a long way to the lagoon
10:57 We don't have to fight to get the can
11:01 We just need vinegar
11:04 It's a good thing that our researcher Jumaica is always ready
11:08 Oh, do you have vinegar?
11:10 I'll get it for you
11:11 Even though a lot of people eat canned food, it's still good
11:18 Because it's a good source of natural antioxidant
11:22 And it can reverse skin aging
11:26 But this is not the secret to our youthful life
11:29 That we're going to share here in Kinatarkan Island
11:32 What's the secret to this?
11:37 It can be found here in Barangay Langub
11:40 The 8 years old is Tatay Matusalem
11:43 Because they couldn't get clean water from their island
11:47 Two decades ago, Tatay Matusalem's family got infected by a balloon in their island
11:53 On the left side of our house, there's a creek
11:59 And there's a good source of water
12:04 It was accidentally discovered that there's a cave under the ground
12:10 In our house
12:11 But they didn't see water in the cave
12:13 But a giant lizard
12:17 Which is called "Bilao"
12:19 But the giant lizard is not the reason why the cave is here
12:23 Because the water in the cave can also improve our skin
12:27 The clods under the ground are rich of minerals
12:33 Which can improve our skin, our body, and our diseases
12:39 There's only one way to find out the truth
12:42 We're going to try it
12:44 There's also mud
12:48 Apparently, they're making mud masks
12:52 We're going to try it later
12:55 But we need to have a before video or pic first
12:59 Ready?
13:00 I think it's after
13:05 Okay, okay
13:06 But it's a bit O.A.
13:08 Because my skin needs to be beautiful
13:10 So I need to...
13:12 Let's go inside
13:16 Wait!
13:17 A few steps from the ground level
13:22 Here in the basement
13:24 You can feel the heat
13:26 Water, of course
13:27 It's quiet
13:29 It's definitely Cueva
13:31 You said earlier that it's low tide
13:35 If it's high tide, the water will...
13:37 Up to here
13:39 And for Tatay Matusalem, this giant cave is still alive
13:43 This is one of the places that this clam is going to
13:48 That's why it's called the clam cave
13:51 Tatay said that some people came here from the DNR
13:57 And they found out that this clam is still alive
14:02 Now, Tatay has already rescued this
14:07 Because the experts said that
14:11 Visitors are not allowed to touch the clam
14:16 At least, you can see it but you're not allowed to touch it
14:18 Because it's hot and it's a bit hot inside the cave
14:22 You need to wear a hagard
14:25 But you'll look fresh
14:27 Inside this, you can apply a mud mask
14:30 There, you put it on your face
14:33 Your skin looks smooth
14:35 For two minutes, your whole body will look smooth
14:38 Can I do that?
14:39 You can't wipe your face anymore
14:41 I'll wash it for you
14:42 I'm only 25 years old
14:45 They said that I'll look like 23
14:49 Tatay, what's inside?
14:53 Oh, it's for our whole family
14:56 We need it
14:58 Did the local skin care experts tell us
15:03 That if you want to get healthy,
15:05 You should come here in the cave
15:07 I feel like I just graduated from college
15:14 It's on my face
15:16 But it's still...
15:17 Second time
15:18 The doctors said that
15:20 If you're not content with just one time,
15:24 Second time
15:25 You'll look brighter
15:28 Although, I feel like
15:30 I applied and applied
15:32 Then, I rinsed it off
15:34 This is what I feel
15:36 My skin is smooth
15:38 Even if I didn't shave, I look like I shaved
15:41 Like that
15:42 I mean, I was wet earlier
15:44 But now, it's like
15:46 It's smooth
15:47 My wife said that I look like a baby face
15:50 But now, I feel like
15:53 I'm old
15:56 You're so silly
15:58 Meanwhile, the BND team
16:01 To make it more effective,
16:02 They did 2 hours of 2 minutes
16:04 Guys, your faces might get blurred
16:07 The BND team's huddle
16:09 Can't see the result in just one time
16:11 It means that
16:12 You need to go back to Bantayan Island to repeat
16:15 In Bantayan Island, Cebu
16:17 The beach vibes are so good
16:19 You can chill while drinking Buko Juice
16:22 But they mix something in their Buko Juice
16:30 It has 2 meanings here in Cebu
16:32 In Visayas,
16:34 Lamau is a leftover food
16:36 It's a Buko Juice
16:38 That's mixed with other ingredients
16:41 It originated here in Visayas and Mindanao
16:44 That's what our farmers always eat
16:48 There's coconut meat,
16:50 Orange flavored soda,
16:52 Condensed milk,
16:54 And biscuits
16:57 They call this Lamau
17:00 Why did they put biscuits in the porpoise
17:04 So it will be thick
17:05 So it will be in the taste of tourists
17:08 Really good
17:09 It's not bad
17:10 It's a little sweet
17:12 But
17:13 I don't know if I like the biscuit
17:17 Perhaps the biscuit is a little too much
17:19 Maybe if I didn't have the biscuit,
17:20 I'm not used to chewing when I drink
17:22 Perhaps without the biscuit,
17:23 I would really like it
17:25 I'm not sure about the biscuits
17:27 But the rest is really good
17:29 Would you eat it again?
17:30 Yes, definitely
17:31 Yes, I would try it again
17:32 Yeah, I would
17:33 But this is the most extreme of all the extreme
17:35 That you can taste on the island
17:37 Even if the food is sold in lines,
17:44 It's still sold out
17:46 This is Taguangkan
17:48 I like to eat Taguangkan
17:51 Because the chicken's insides are delicious
17:54 All the people here,
17:55 We're looking for this
17:57 It's delicious
17:58 Different flavors
17:59 I like it
18:00 And also affordable
18:02 It's worth the budget
18:03 Rose has been selling here for more than 30 years
18:09 I started in 1994
18:13 Here in Santa Fe
18:14 But it came from my grandmother
18:16 It came from my mother
18:17 We are really the number one
18:20 That did barbecue in Bantayan proper
18:22 We have a lot of poultry farms here in Bantayan Island
18:26 We produce 100 million eggs per day
18:29 That's what we harvest here
18:31 Because Bantayan Island has a lot of poultry farms
18:34 There should be no waste in the chicken
18:36 So all the parts that can be eaten
18:39 We will cook
18:41 When we prepare Taguangkan, it's sold out
18:46 It's still not enough
18:47 A lot of people are still looking for it
18:48 I will taste a famous street food
18:51 In Bantayan Island
18:52 But I don't know yet
18:54 What secret part of the chicken is mixed here
18:57 Do you have an idea, Vieros?
19:00 For the record, I don't know what this is
19:04 Now, the looks of it
19:06 I thought initially
19:08 It's like a squid
19:09 You know squid?
19:10 And the tentacles they put there
19:13 That's what I thought
19:14 But it looks like an egg
19:16 Because I saw it sliced
19:18 I'll smell it first
19:19 [Music]
19:22 I'll taste it first
19:23 [Music]
19:29 I'm right
19:30 Hard-boiled egg
19:32 Yes!
19:34 But I want to know what's this that's salty
19:36 [Music]
19:41 It's chewy
19:42 It tastes like barbecue
19:43 It's like I'm eating pork barbecue
19:45 It's chewier than the usual pork barbecue that I eat
19:48 So I still don't know
19:50 If this is...
19:51 [Music]
19:56 This is intestine
19:58 Chicken innards
20:00 Chicken egg
20:01 I'm right
20:03 Chicken egg
20:04 Chicken feet
20:05 Siri
20:06 Ovary
20:07 What's ovary?
20:08 Ovary
20:09 I repeat
20:11 Chicken ovary
20:13 Well, it's my first time eating ovaries
20:16 It's not like I'm eating ovaries
20:18 But we're here in the Philippines
20:19 So everyone eats it
20:20 But it's my first time to try
20:22 But the taste
20:23 When I close my eyes
20:24 I eat it
20:25 It tastes like pork barbecue or chicken barbecue
20:29 But it looks very distinct
20:32 They get the ovaries of the chicken innards by hand
20:37 They put hard-boiled egg and egg at home
20:40 To recreate the chicken's intestine
20:43 At the price of 80 pesos per stick
20:46 It's just a simple dish
20:48 There are many more secrets of Bantayan Island
20:54 That they're waiting to be discovered
20:56 From their views
20:58 To the food they sell
21:00 But there's no secret that will be kept for a long time
21:04 Especially if the experience on the island is good
21:07 Tourists will pass by
21:10 (upbeat music)
21:12 (upbeat music)