Orion Travel Guide

I have to check the prices. darn forgetful of me. I'm sure it is still affordable. Probably not exceeding P500.

The Mt. Samat ferry traverses Manila Bay to connect Manila to Orion, Bataan. It has become one of the most convenient way to travel to the province of Bataan, taking only 45 minutes to 1 hour instead of the usual 2 hours or more if you commute by bus or car.

They have daily trips except Saturdays.

Of course, safety first. So if the weather is not really good for crossing, you might find some trips cancelled later on in the day.

This must be the reason why they do not book in advance and tickets can only be availed the same day you would ride the ferry.

Manila Departure is as follows:
06:30 AM
08:30 AM
10:30 AM
01:00 PM
03:00 PM
05:15 PM

Orion Departure
06:30 AM
08:30 AM
10:30 AM
01:00 PM
03:00 PM
05:30 PM

I must warn you that they are very punctual with their sched. If you miss a departure by as much as 1 minute, you will find yourself waiting 2 hours for the next one.

2 more images

Favorite thing: I learned only now that this is called "Mantis Prawn" in English. Earlier, I'm very tempted to say it's "Centipede from the Sea"! hehehe. In other provinces, they call it "tatampal" or "palpatok".

Very unusual-looking and others might cringe looking at it but I assure you it tastes good. When harvested in season, the flesh should be pinkish in color, very tender and sweet. Usually steamed...I can compare the taste to a lobster.

Demand is high as the supply is low...you better go to the market early. Costs about Php 120 to Php 180 per kilo.

Fondest memory: For first timers, eating alupihang dagat could be tricky. The technique is to turn the prawn upside down...and with the use of a spoon, push the sides...be careful with your fingers as skin has sharp edges. After both sides has been separated from the flesh, break the tail and pull the skin towards the head. Bingo! you are now ready to eat it's delicious flesh :0)

2 more images

Favorite thing: Talibubu is a native dish. It is fish (in this case "tilapia") stuffed with tomatoes, onions, garlic and ginger...salted to taste...wrapped in "alagaw" leaves and then grilled. Some people opt the fried version because it is the faster way of cooking the fish.

The dish is a favorite among picnic goers (including me!) as it is easy to prepare and grilling is fun!

Favorite thing: Another local specialty, suman is made of boiled sticky rice wrapped in young banana leaves. It goes well with ripe mangoes, "halayang ube" (sweet yam) and/or hot "tsokolate e" (native chocolate).

Favorite thing: You can cook so many dishes using "pusit" or what is known in English as "squid". The most popular being gambas, grilled and stuffed.

In Orion, locals' favorite is adobo. Ingredients needed are: squid, vinegar and garlic. Recipe will be coming soon! ;0)

Fondest memory: The squids are washed...teeth and (back)bones removed...taking good care not to rip the ink sac. Yup! we cook the squid with its black ink. It is said that when cooked, the blacker the ink, the fresher the squid...and the better the taste too.

Some people might doubt the appearance since it is reddish and the soup ink black....but I assure you...this one really tastes delicious.

When in Orion, try it and enjoy your stay!

Favorite thing: "Alimasag"...the Tagalog word for crab....is a delicious treat when in Orion. When harvested in season, this crab will give you sweet flesh and yummy "aligi" or fat.

Best enjoyed when eaten "kamayan-style"...using hand...how else?!? And with side dishes like grated green mango, tomatoes and onions!

If "kamayan-style" is not your thing, the flesh could be prepared and cooked as omelets.

Fondest memory: Go to the public market early and try to get the day's fresh produce. Be sure to get hold of those fat crabs as it is very popular and could easily vanish within minutes after delivery.

The price would vary depending on the season. The cost would range from 90 to 120 pesos per kilo.