Philippine Daily Inquirer


- INQ Follow the author @fooddudeph on Instagram.

FROM C1horserad­ish cream and smoked salmon with dill and Dijon, as well as sweet treats such as carrot and walnut cake, seasonal fruit tart and my favorite, tea and raisin scones with clotted cream and raspberry preserve.

In the same establishm­ent, you can also indulge in healthier options like eggplant and mushroom Monte Cristo, vegetarian banh mi, Buddha bowls and a slew of salads, including pomelo and watercress dressed in chili.

Executive chef Iain Murray shows us the tricks up his sleeve by offering themed dinners by the beach, from tapas and street food to curries and barbecue, which I got to feast on a Friday night. Meats were served nonstop—grilled char siu chicken wings, beef koftas, Andouille smoked sausage, grilled prawns and Japanese Omi A5 wagyu striploin, which you can lace with their delicious tangy homemade garlic sauce.

When you still can, cap off each meal with a dessert, as they have some confection­ary standouts, like Basque cheesecake, homemade gelatos, tres leches cake and the one I still dream of, a kaya toast made of coffee ice cream, soy sauce caramel and a pandan-coconut milk-soaked French toast.

Hotel restaurant­s don’t usually make the cut in Boracay, but I highly suggest that The Lind make it to your itinerary, as it certainly gave me some of my best recent dining experience­s on the island.

The Lind Hotel is expanding to more top destinatio­ns in the country—Coron, Palawan and Siargao. And in those places, just like in Boracay, guests can expect them to provide noteworthy food, beverages and service.

The Lind Boracay is at Station 1, Brgy. Balaban, Boracay Island, Malay, Aklan; tel. (02) 88358888.

 ?? ?? Grilled lamb chops
Grilled lamb chops

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