Badian is roughly about 110k Southwest of Cebu City and you get there via the Carcar-Barili National Highway. From Barili it's a short drive to Badian. interestingly, Badian is the town right after Moalboal, another famous destination for diving enthusiasts. The drive is an hour and a half but can extend to about three hours if you're with uhm... senior citizens. if you start by 7am you'd be on the beach by 9am max.
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i think we beat the governor in doing the mid southwest suroy-suroy (travel tour), we bought Luis' Chicharon from Carcar, Ice Cream from Molave Milk Station in Barili, Inasal Bisaya Manok (Native Roasted Chicken) and Puso (steamed rice wrapped in palm leaf) in Alcantara, Lechon (Roast Crackling Pig) with Kinilaw nga Nangka (shredded young Jackfruit pickled in coconut cream, vinegar made spicy with chili and other spices)in Badian and liters and liters of coke zero from Cebu City.
if you have fantasies of becoming a human espasol* then badian is your destination. roll around in fine white sand that stretch for more than a kilometer with a relatively unspoiled and pest-free (read: less of the usual tourist) location. we leased the private property of the Gica's for an overnight stay (visit stucklibeach.multiply.com for rates). a word of caution: you have to bring your own food, the caretakers can cook your grocery for a fee. go early to the mercado as the fresh day's catch usually is not-so-fresh by ten am.
if you're lucky, you may catch some fishermen bringing their day's catch along the beach. do haggle for a good price we got barilis (cousins of the yellowfin tuna) and had it grilled together with the pork belly and the squid. dip it in pinakurat (fermented coconut vinegar with pickled and ground spices to give it a zing) and you have the perfect no-frill meal.
This is definitely not the last time i am going to Badian.
Eric Gica / Stockli Beach
*native sweet made from ground sticky rice rolled in fine powdery sugar