This Boracay Resort Is a Must-Visit Culinary Paradise
Boracay Island's allure beckons: imagine a gourmet experience by the beachfront, listening to the lapping waves, sipping cocktails while watching the glorious sunset, and waiting for the chefs to unfold their creative flairs and flavors on every plate.
A jewel of the Philippines in the Western Visayas region, Boracay is one of the best beaches in the world, recognized by Condé Nast Traveler, Travel + Leisure, TIME, and CNN, among others. Located on its northern part, Station Zero offers guests a secluded cove with a white sand beach, crystal-clear water, and the luxurious amenities of Crimson Resort and Spa Boracay.
In a grand finale to November, the premier hospitality group hosted an exclusive two-night, four-hands dinner—a rare collaboration featuring internationally celebrated chefs from Crimson alongside esteemed chefs from Davao and Pampanga.
Chef Jeramie Go and Chef Rakesh Singh Panwar
Day 1: Savor the Sunset at Azure Beach Club
"Savor the Sunset" was a fitting theme for the first night of the four-hands dinner at the Azure Beach Club. The evening was set against the backdrop of a breathtaking sunset, with live DJ music setting the rhythmic vibe of the dining experience. Chef de Cuisine Rakesh Singh Panwar and Davao Guest Chef Jeramie Go of Pilgrim curated the menu.
Guests delighted with an open bar of wines and signature cocktails. I went for something unfamiliar, hooked by the names. I ordered both Fly High, a gin-based drink infused with mixed berry puree and lemon and cranberry juice, and Rum to Me, a premium medley of Campari, Malibu Rum, and Bacardi gold, with a hint of sweetness from pineapple juice and citrus burst from dayap lime.
Smoked Ham Urundai is a dish that Chef Rakesh Singh Panwar has lovingly recreated from his childhood memories in India.
Gourmands were welcomed with an amuse-bouche of Smoked Ham Urundai, a dish Chef Rakesh lovingly recreated from his childhood memories in India. He recalls the urundai as aromatic fried meatballs sold on the streets and served as iconic heritage food during festive occasions. With culinary prowess honed in five-star hotel chains worldwide, he transformed this traditional dish into a fantastic gourmet starter. Slicing the crunchy balls reveals a succulent, savory mix of chopped ham and sweet, crunchy corn kernels enveloped in melted mozzarella. A mango-pineapple-cucumber chutney accompanied the dish, balancing the richness of the first course with sweetness and tanginess. This appetizer sparked excitement for the next courses.
The Chef de Cuisine again wowed the guests with his next course: Pork and Chicken Terrine. Breaking free from the traditional fat-covered ground meat, he used modest slices of interlayered meat infused with orange slices and chopped herbs, topped with a clear, gelatinous stock jelly, and encased with smoked ham. This was served with a fresh garden salad drizzled with apple coriander dressing.
Seafood Coconut Miso Curry, an ode to Boracay’s sea bounty, by guest chef Jeramie Go.
Chef Jeramie, the culinary maestro of Davao's renowned Pilgrim restaurant, brought his 17 years of gastronomic experience from Toronto's top kitchens to create the third course: Seafood Coconut Miso Curry. This dish serves as his tribute to the vibrant spirit of Boracay. Imagine a selection of freshly caught, succulent grilled scallops, mussels, crabs, prawns, and sea bass resting in a delicate coconut broth infused with a medley of spices and a hint of umami from the miso. It was a delectable journey of indulgence, feasting the senses.
Chef Jeramie's version of Galbi Jjim
The fourth course was Chef Rakesh's Baked Black Grouper fillet, which was accompanied by a silken pumpkin gravy, inspired by his childhood memories of savoring pumpkin soup. The gravy beautifully complemented the sweet, moist, and buttery flavor of the wild-caught fish. Alongside, a refreshing salad of broccoli and cherry tomatoes added freshness. Yellow tear-shaped pepper drops offered a burst of sweetness with a hint of heat—a nod to Chef Rakesh's upbringing in India.
Pork and chicken terrine by Crimson Boracay’s Chef de Cuisine Rakesh Singh Panwar.
Inspired by the cattle culture of Mindanao, Chef Jeramie whipped his version of Galbi Jjim, a braised beef short ribs plated on a bed of wasabi mashed potatoes. The faint pungency of wasabi was a welcome surprise; it was aromatic with a hint of heat. The combination provided a delightful way to enjoy premium beef with mushrooms, complemented by a refreshing cucumber salad on top.
Josephine Doromal, Crimson Boracay’s Pastry Sous Chef, holds her show-stopping dessert, Black Sesame Tiramisu, dusted with matcha powder.
The dinner concluded with a Black Sesame Tiramisu by Crimson Boracay’s Pastry Sous Chef, Josephine Doromal. This feast for the eyes featured square layers of matcha ladyfingers soaked in jasmine tea syrup, crowned with a piped mousse dusted with matcha powder, and garnished with a colorful ensemble of orange supremes, blue ternate, and fresh mint leaves. A loop of black sesame-speckled cracker joined the edible party decor. Every taste is a journey of joy, perfectly ending a glorious evening.
I took a stroll around the vast property, embraced by the sea breeze. The garden pathways were lit with Filipino lanterns crafted from oyster shells, celebrating the Christmas spirit. Upon reaching my deluxe suite, I admired the grandeur and stunning panoramic resort view through the floor-to-ceiling windows. I settled for the night in the comfort of my luxurious bed.
Dark Chocolate Pudding at Saffron Café
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Day 2: Living a VIP Lifestyle
9 a.m.: Breakfast at Saffron Café
I greeted the morning with gratitude, leisurely strolled around the grounds. My steps led me to Saffron Café, where guests enjoyed a buffet breakfast. Perched on a hillside is an outdoor setting with a serene seascape view, while the indoor decor featured vibrant contemporary tropical design. The breakfast buffet was a global culinary with live cooking stations, Asian noodles, salad bars, fruit and yogurt parfaits, fresh fruits and juices, pastries, rice and viands, and a variety of luscious treats.
As a food enthusiast, I have mastered the art of indulging in a sea of options by pacing myself with small bites, allowing me to savor more dishes. Some of my favorites included the miso-kelp soup and yogurt with mixed berries served in mini bottles. From the egg station, I enjoyed a fresh mushroom and mozzarella omelet (a welcome change from the usual canned mushrooms and standard cheddar at other hotels) crowning my salad. I also indulged in warm toasted bread with French butter, created my Mexican tortilla filled with essential ingredients, and finished with the perfect dessert: dark chocolate pudding with raspberry sauce.
The next logical thing to do was to walk and explore every corner and facility of the resort, which led me to the Aum Spa, where I booked an afternoon massage.
Baked delights at Saffron Café
1 p.m.: Lunch at Azure Beach Club
Around 1 p.m., I went to Azure Beach Club to try their signature burger. The playful combination of ingredients was quite intriguing. The burger was a visual treat, featuring a toasted ember milk bun with black sesame seeds, melting cheese on premium beef, and layers of kimchi adding crunch, heat, and umami. Between grilled pork belly slices were bulgogi sauce and fresh Asian slaw, atop mung bean sprouts and lettuce. Perfectly cooked fries accompanied it. It was the best burger I've ever had!
Dessert always tempts me, so I ordered two mini treats: a cotton-soft cheesecake and lychee-guava sorbet. The latter captivated me with its fruity, floral profile. I savored the delightful contrast of sweetness and tanginess melting in my mouth.
Azure burger
3:30 p.m.: Spa treatment at Aum Spa
By 3:30 p.m., I arrived at Aum Spa. The moment I stepped inside, I was enveloped in a relaxing atmosphere with soothing scents, calming sounds, and tastefully designed interiors. dark brick walls enhanced by mood lighting. The cave-inspired theme created a sense of seclusion and a grounding connection to nature. A cold towel and tea provided a refreshing welcome.
As I entered the treatment room, I sat with my feet submerged in a copper basin of warm water. My therapist, Hazel Berboso, placed a heated lava stone in each of my palms and instructed me to close my eyes and take three slow breaths. When I opened my eyes, I felt a deep sense of peace. She then washed and dried my feet with a plush towel.
Lying face down on the spa bed, I felt the warmth of the essential oil as Hazel skillfully applied it to my back. Her expert pressure and forearm glides targeted knots and relaxed tense muscles, offering much-needed pampering. I silently expressed gratitude for this marvelous experience. Afterward, I returned to my room, embraced the newfound peace, and surrendered to a nap.
Crimson’s Executive Chef Nick Stoyanov leads the plating at the kitchen theater of Mosaic, together with Chef de Cuisine Rakesh Singh Panwar and his team.
7 p.m.: Dinner at Mosaic Latin Grill
I arrived early at Mosaic Latin Grill for the four-hands dinner, showcasing the collaboration of Crimson Boracay’s Executive Chef Nickolai Stoyanov and Kapampangan chef and restaurateur Sau del Rosario, both of whom have honed their craft in international kitchens, earning them the status of culinary rockstars.
The sophisticated and luxurious atmosphere, with warm lighting and soulful Latino music, set the stage for an unforgettable evening. The diamond-patterned walls and pen lights created an intimate setting.
The author Clang Garcia and Chefs Sau del Rosario and Nickolai Stoyanov join the early birds, three generations of Boracay’s Tirol family, at the Mosaic Latin Grill.
At the entrance, a wine cellar showed a curated collection of wines from esteemed vineyards worldwide. The open kitchen allowed diners a theatrical glimpse into the chefs' world as they plated their culinary creations.
Chef Sau is known for championing Philippine flavors with innovative techniques. In keeping with Mosaic’s Latin theme, he drew inspiration from parallel flavors found in the Philippines, Latin America, and places he has lived.
Chef Sau's Hamachi Adobo Mousse
His opening salvo was the Hamachi Adobo Mousse with Ikura (salmon roe) and fried leeks in mini kueh pie tee cups, a traditional Peranakan snack made of rice flour, adorned with the heart-shaped herb pansit-pansitan (Peperomia pellucida). In a single bite, the crispy tart shell crumbled, followed by the smooth mousse and the smoky-savory-tangy spice of Mexican adobo. As the salmon roe popped, the taste of the sea exploded in my mouth. One bite transported me on a savory adventure, bursting with elegance, flavors, textures, and joy.
Chef Sau's Scallops and Watermelon Ceviche
For the second course, Chef Sau served Scallops and Watermelon Ceviche on a base of leche de tigre, a flavorful Peruvian marinade of citrus juices, fish stock, and spices. His ingenuity shone through with the infusion of cured egg yolk, adding creaminess and savory richness. A scoop of black sturgeon caviar added a premium touch with its buttery, briny taste, creating a velvety mouthfeel. Cilantro oil brightened the dish, enhancing its colors and flavors. Mix everything, and the complex profile of flavors rounded well. I looked around and saw the guests in hushed reverie.
The aroma from a glass of Bodegas Naia-K-Naia Verdejo, infused with tropical notes of pineapple and passion fruit, was captivating. On the palate, it offers hints of balsamic and fruity aromas, culminating in a smooth finish.
Crimson Boracay’s Executive Chef Nickolai Stoyanov with General Manager Didier Belmonte and Chef Sau del Rosario.
Chef Nickolai, known for leading prestigious global hotel brands, is passionate about culinary perfection. His experience managing multi-outlet operations with international teams reflects his disciplined culinary approach.
Chicken Croquettes by Chef Nick
For the third course, he concocted three pieces of Argentinian-inspired Chicken Croquettes, filled with an opulent mix of minced confit chicken leg, foie gras, morel mushrooms, and gouda cheese. The fried balls were perfectly crisp and each premium ingredient revealed its distinct flavor. Dipped in the aji rosa sauce (pureed aji amarillo, ricotta, aromatics, cider vinegar, and chicken stock), they took on an additional dimension of smokiness, heat, and creaminess. Each bite was a masterpiece, delighting the senses.
It was paired with Finca El Origen Chardonnay, which boasts a fresh, aromatic profile and a smooth texture.
The succulent black cod is garnished with squid ink tuile, and served with savory corn pudding and roasted potato slices in macho sauce, meticulously prepared by Crimson’s Executive Chef, Nick Stoyanov.
A group of young chefs converged in the kitchen theater, fascinating guests with the plating of Chef Nick's fourth course, the Black Cod. It was a work of art on a plate, with the deep-sea fish glistening in its natural oil and miso glaze, rendering umami. It was adorned with squid ink coral tuile, reminiscent of the underwater world. Served in a generous slice, the fish was divinely buttery, richly flaky, and exquisitely cooked.
On the side was a savory corn pudding, roasted potato slices, and macho sauce, a celebrated condiment in Latin America made of chili pepper, aromatics, cilantro, and lime juice. His renowned passion for perfection was evident in this elaborate dish.
Chef Sau's Slow-Braised Beef Cheek Barabcoa
A glass of Allan Scott Pinot Noir was served, with its raspberry flavor, earthy undertones, and silky texture complementing the delicate cod with vibrant fruitiness.
Chef Sau transformed the Slow-Braised Beef Cheek Barabcoa, a classic Latino dish, into a haute cuisine. The beef cheek was braised for 16 hours at 76°C, rendering it gelatinous. The sauce was made from the braising jus, infused with pureed dried chilies, cumin, black beans, ginger, tomato, and other secret ingredients. Biting into the collagenous meat gorgeously melting in the mouth was an indulgent experience, and it paired perfectly with the buttery edamame puree and the meticulously made potato pave.
Passion Fruit Mousse
For the finale, Crimson Boracay's pastry sous chef dazzled diners with the Passion Fruit Mousse: a passion fruit gelatin-coated mousse with smooth curd on a walnut crust, topped with white chocolate ganache, and paired with coconut sorbet and salted toffee crumbles, offering a sweet, tangy, and aromatic treat.
A sip of the high-altitude Finca El Origen Gran Reserva Cabernet Sauvignon offered complex notes of black fruits, licorice, and a hint of vanilla.
With a diverse selection of premium wines and exquisite cuisine, Mosaic was a food and wine destination worth visiting.
In 2025, Crimson Resort & Spa Boracay will hold a series of quarterly four-hand dinners. These exclusive dining experiences will feature collaborations between their talented in-house and renowned guest chefs, promising an unforgettable culinary journey.
For the third consecutive year, Crimson Resort & Spa Boracay was recognized by the prestigious Condé Nast Johansens Awards for Excellence. This award highlights luxury properties that excel in service, facilities, and guest experience. The resort also received the Johansens Award for Excellence for Best Breakfast 2025.
About the Author: Clang Garcia is a Philippine gastronomy explorer traversing the islands to chronicle her heritage and share it with the world. She is the Philippine Ambassador of the World Food Travel Association, Food and Travel Host of Cignal TV’s DiscoverEats, and author of “Philippine Food Holidays,” 29th Gourmand Awards for Best Food Tourism Book in the World.
