I would recommend that you stay overnight in one of the islands in Hundred Islands in Pangasinan. I highly recommend that you book in Governor’s Island either the Big Brother house or smaller cottages. Electricity is available in the island and you have access to the highest vantage point in the 100 islands. The other option would be to book in Quezon Island but there is only 1 hut (I believe) that has electricity.
Most people would stay overnight in one of the hotels or inn in Lucap especially if you have kids. I would highly recommend Maxine by the Sea. They have a nice restaurant with free wi-fi, secured parking lot, affordable rooms and nice location by the sea. I also included the other recommended hotel options below. Please let me know in the comments section if you have a particular hotel you want to recommend.
Big Brother House (10 pips) – P10,000 (with generator from 6pm to 6am)
Extra drum of water – P100
Extra Pax/ Extra Bed – P200
Table for Rent & Picnic Area -P200 (day tour); P300 (overnight)
Bahay Kubo (3 pips) – P1,500
Maxine by the Sea Restaurant and Lodge
Lucap, Alaminos City, Pangasinan
Telephone: +632 75 551 2537
Mobile: +63 9216428551
16 fully airconditioned rooms with one single and one double beds (3 Person per Room) @ P1,100.
There is FREE Wi-fi in the dining area.
Bangus Bellies Sinigang (P250). A Pot of tamarind-based all filipino soup of bangus heads and bellies cooked in the traditional sinigang.
Maxine by the Sea Complete Menu
House Specialty Soup, Sotanghon, Sandwiches, Rice | Breakfast, Omelette, Pancake, Side Orders | Vegetables and Salad | Lobsters and Prawns | Shrimps | Pork | Beef | Chicken | Shellfish and Plated Fish Steak or Fillet Dishes | Whole Fish or Slice and Fresh Bangus |Calamares and Crabs | Drinks and Beverages, Fruit Shakes and Smoothies
Maxine’s Famouse Calamares (P170). Deep Fried Rings of Squid in Maxine’s Special Recipe. The best I ever tasted and you should never miss this on your visit in 100 Islands.
Kilawen Talaba (P150). Fresh-shelled and “cooked” in vinegar and calamansi topped with onions, ginger and red hot pepper.