Philippine Daily Inquirer

Luxury Boracay hotel impresses with food options


Boracay spoils you. From the 17 coves and beaches and the clean, pristine water that shines in gradients of blue, to the 4-kilometer stretch of powdery soft sand that allows for easy strolls and fancy castles, the beloved island continues to give and entice.

If you don’t think those perks are enough, The Lind Hotel completes the equation. They have matched Boracay’s beauty by coming up with their own set of charms: king beds in its spacious rooms, an inviting infinity pool located four levels high, The Spa Wellness, super friendly service, a beachfront decked with cozy beds (not all resorts have this) and, something I’m quite particular about (for obvious reasons), impressive food.

I have to admit that some of the dishes I once loved on the island have recently been disappoint­ing, while some have become excruciati­ngly expensive and don’t match up to their price. So it’s reassuring to know that the luxury lifestyle hotel has a delicious arsenal that can fill this void.

“Our aim is to be able to provide multiple options throughout the guests’ stay,” says general manager Zsolt Siket. Even if you order from the regular menu during the day, there are many other dishes you can explore and enjoy at night. Plus, according to Siket, the chefs review and add dishes to their roster of restaurant­s every quarter, so

Hotel restaurant­s don’t usually make the cut, but The Lind gave me some of my best recent dining experience­s on the island

you can guarantee that there’s something new to try on your visit.

I live to tell the tale, as I recently spent three days and two nights in the hotel and had a great meal each time. Tartine, their air-conditione­d Asian restaurant (in case you can’t stand the island heat), offers playful numbers such as Bicol express lumpia, smoked fish and kesong puti empanada, teriyaki salmon noodle salad, crunchy pork and kimchi burger and mixed seafood escabeche.

But of the lot, the ceviche section and desserts caught my fancy as I knew they would be refreshing. The kinilaw na pugita woke up the palate with the kick from turmeric and chili, then pacified it with cucumber and white radish, while the watermelon bingsu, shaved watermelon-milk ice with yellow watermelon jam and sweet monggo beans, provided a less filling but equally satisfying alternativ­e to halo-halo. It’s the same with the baked Alaska, where coconut parfait and pineapple sherbet snuggled underneath a bed of torched Swiss meringue.

‘Sisig’ pizza

Apart from the coastal ambiance, other enticing items available at Crust are the homemade pasta, brick-oven pizzas, roasted meats and seafood. I thoroughly enjoyed their Serrano ham and manchego croquetas, signature six-cheese pizza (cream cheese, parmesan, fresh mozzarella, smoked cheddar, goat and blue cheeses), prawn saganaki

(prawns in a pool of feta-studded tomato and chili sauce), falafel with hummus and beetroot risotto with mint gremolata. Their sisig pizza pops up every now and then, and it did during my stay, and I downed it with a refreshing cocktail.

Afternoon tea at The Lind’s +36 (3 p.m. to 5 p.m.) flexes the culinary muscles of Dutch pastry chef Johnny Struijk with savory finger sand


wiches like roast beef and

 ?? ?? The Lind pastry chef Johnny Struijk, GM Zsolt Siket, executive chef Iain Murray
The Lind pastry chef Johnny Struijk, GM Zsolt Siket, executive chef Iain Murray
 ?? ?? Gelato in various flavors made in-house
Gelato in various flavors made in-house
 ?? ??
 ?? —PHOTOS BY ANGELO COMSTI ?? Barbecue feast
 ?? ?? Watermelon “bingsu”
Watermelon “bingsu”
 ?? ?? “Sisig” pizza
“Sisig” pizza

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