The Federated state of Micronesia is a country spread across the western Pacific Ocean comprising more than 600 islands. Micronesia is made up of 4 island states: Pohnpei, Kosrae, Chuuk and Yap. Micronesia has a bizarre combination of exotic locales and historical monuments and this rare combination makes it all the more attractive. The perfect time for visiting Micronesia is during the winter and spring.
Nan Madol, Pohnpei
Described by locals as “the city built on coral reefs,” the constructed city consists of a series of artificial islands linked by canals. Today, the semi-submerged site can only be explored by taking a kayaking tour. Drive or take a boat to the island, and then paddle to the man-made islands and their ancient ruins, preserving the story of a long-lost civilization.
Truk Lagoon, Chuuk
Known for its sunken shipwreck, Truk Lagoon represents one of Micronesia’s top scuba diving spots. The shipwreck remains largely untouched. Sunk during a World War II battle, the ship lies in relatively shallow water, a perfect depth for avid scuba enthusiasts. If you get tired of diving, take in the sun and scenery from the comfort of the lagoon’s sandy beach.
Kepirohi Waterfall, Pohnpei
Make a splash at Kepirohi Waterfall, one of Micronesia’s best-known waterfalls. The 20 m (66 ft) high fall drops into a lake, a huge draw for both local and visiting swimmers and picnickers. Follow a stone path from the main road to reach this hidden gem, and look for colorful tropical flowers along the way.
Sunset Park, Yap
Head to Sunset Park to see the sky’s dramatic transformation from deep blue to vibrant orange. The soothing palm trees and the sound of the wind, waves, and birds complement this scenic backdrop, luring both amateur and professional photographers night after night. The small beach features tables, benches, and barbecue facilities.
Food holds a significant position in the Micronesian tradition. Specifically, traditional and ceremonial celebrations are marked with festivities, with a large quantity of traditional foods served to everyone.
Made from pepper shrub roots, sakau was drunk in the olden days to seal a deal. Today, though, this beverage is a customary drink in Pohnpei. Feasts are never without this potent, sedative beverage. Sakau, which is also prominently called kava, is made the traditional way. The roots are pounded on a flat stone using basalt rocks. The juice is then filtered with hibiscus bark and mixed with a small amount of water. Sakau is usually drunk immediately after.