Camiguin among New York Times' '52 places to go in 2026'

Camiguin among New York Times' '52 places to go in 2026'

GMA Integrated News
28 January 2026

Camiguin is among the New York Times’ “52 Places to Go” in 2026.

Listed No. 37, Camiguin is described as a “water lover’s paradise with sandbars and hot springs."

“Camiguin is foremost a destination for those who love the water, with treasure-chest-size neon clams, an abundance of sea turtles around white sandbar islets, hot and cold springs, and waterfalls for bathing,” the New York Times writer Patrick Scott wrote.

The article also noted Camiguin’s soon-to-open boardwalk in the town of Mambajao later this year, as well as its sunken cemetery and its reputation as a sports tourism destination for swimming and running races, including triathlons.

Earlier in January, Governor Xavier Jesus Romualdo said in a statement that tourist arrivals in Camiguin increased from 288,558 in 2024 to 397,818 in 2025, a nearly 37.86% increase.

Other Southeast Asian countries featured on the list include Penang, Malaysia, Bangkok, and Vietnam.

“52 Places To Go” is an annual travel list published by the New York Times. — Hermes Joy Tunac/LA, GMA Integrated News

PH pancit canton brand one of NY Times top ramen list

Local pancit canton brand makes it to New York Times' Top 16 ramen list

Camille Santiago
Philstar Life
06 February 2025

Pancit canton is one of the ultimate Filipino comfort foods—perfect for those 3 a.m. cravings, school baon, or just a quick and tasty merienda. We love it in all its forms, from the tangy calamansi flavor to the chilimansi version. And guess what? The New York Times recognized its deliciousness, too!

In an article published under its Wirecutter section in January, Lucky Me! Pancit Canton Kalamansi flavor is one of the 16 best instant noodles, alongside Indomie's Mie Goreng and Nongshim's Neoguri Spicy Seafood.

"Of all the noodles we’ve tested, the Pancit Canton Kalamansi disappeared from the bowl the fastest," wrote New York Times supervising editor Marilyn Ong.

While noting that the serving is "small," the writer praised the noodle variant for its "dry seasoning, soy sauce, and oil packets" that "combine to produce a nuanced blend of light soy and fresh, aromatic citrus."

She described the noodles as skinny and "extra-curly," which gave it almost a "fluffy feel."

"I definitely called them 'cute' while eating them," the description read.

Ong "warned" that a serving is enough as it comes in smaller packs. "Be warned it may take more than a pack to satisfy," she said.

She said the list was completed by a rotating panel of taste-testers on Wirecutter’s kitchen team, who tried over 45 ramen varieties since 2020. Ong said that the items that they tried were recommended by cookbook authors, ramen reviewers, ramen-shop owners, and the president of Sun Noodle.

"Ultimately, we picked the highest-quality or most-compelling ones—noodles with the chewy or silky textures they promise, and broths or sauces with a good balance of flavors and that taste surprisingly similar to freshly made versions of the dishes they invoke," the writer said.

Lucky Me! Pancit Canton comes in five flavors: Original, Kalamansi, Chilimansi, Sweet and Spicy, and Extra Hot Chili.