Palawan's food scene is dominated by seafood — the daily catch is excellent and very fresh — and by the usual Filipino staples: adobo, sinigang (a sour tamarind soup), kinilaw (the local ceviche, often with tuna), and grilled chicken inasal. The signature regional dish is tamilok, the woodworm of the local mangroves, served raw with vinegar — a delicacy in the strict sense (genuinely good if you can get past the idea) which you will be repeatedly offered in any half-decent Puerto Princesa restaurant.
In El Nido and Coron, expect the menus to broaden in proportion to the tourist crowds: more pasta, more pizza, the inevitable banana pancake, but also a surprising number of genuinely good international restaurants opened by long-term expats. Most places open from about 11 a.m. through to 10 p.m.; smaller carinderias close in the early afternoon.