While most of us are familiar with the western coast of Boracay and its all-too-popular stations, not everyone has been to the side of the island that faces the rising sun. Away from the raucous beat that often resound in the beaches of Stations 1, 2 and 3 the northeastern shores of the world-famous island are quiet and, in some seasons, deserted.

Rising in this secluded part of Boracay is a new township that has been master-planned to offer a side of Boracay that is largely unfamiliar to the hordes of party-seeking tourists, one that is exclusive, serene and relaxing. At the coastal fringe of this leisure estate is the newly-opened Belmont Boracay Hotel which sits on a 10,740-square-meter property. Occupying a sprawling 37,000 square meters, Belmont Boracay is divided into three clusters with five storeys each. Once completed, the resort hotel will offer 442 rooms of utmost luxury that open to some of the most stunning views this side of Boracay.

While the location is concededly out-of-the-way from the usual party haunts and drinking dives on the island, the hotel’s area general manager Christian Adrian Gallares considers this a blessing in disguise.

“Our location is an advantage because it is one of our unique selling points. Because it’s inside the only master-planned, leisure-oriented community on the island, guests are assured of privacy, luxury and security,” he reasons.

INVITING INTERIORS
Even inside, I could still feel a palpable sense of the outdoor. This feeling, apparently, is both an intention and a design inspiration. Says Gallares, “The architectural inspiration of the hotel is still the island of Boracay. There are many elements of nature in Boracay – like the sun, the sea, the sand — which we maintained in the architectural details. Even if you’re inside the hotel, you can still experience touches of those elements.”

The guest rooms emulate the same color scheme as the lobby with paintings showing rhythmic patterns that bring to mind the concentric ripples on calm water, or the motion of the waves in the sea. Coming from the discordant uproar of the city, I was hoping to cocoon myself in my cool and private sanctuary. But the sight of the balcony piqued my interest and got the better of my lethargy. So I stirred from the soft bed and opened the flimsy curtains. The scenery that greeted me was both surprising and breathtaking. Outside the balcony was a patch of woodland thick with trees, and further down was a glimpse of blue: the celebrated Boracay sea waiting to be experienced. My senses are now fully awake.

LIFE’S A BEACH
What is a trip to one of the world’s most beautiful islands without experiencing its celebrated fine white sand, or being embraced by the warm waters of its blue sea? The beach here is a far cry from the crowded shores of the island’s western side. The shoreline faced the eastern part of the island and I was told that the sunrise here can be a breathtaking experience. It is said that as the sun slowly climbs up over the horizon, its light illuminates the peaceful blue waters and the white sand along the shoreline.

The beach itself is a wide expanse of white, sugary sand that forms a crescent shoreline nearly 300 meters long. To the right, at the far end of this quiet cove, is an outcropping that stretches to the sea. At the end of this jagged mass is a small passage into another cove—this “hole” at the end of a pointed projection gives this topographic feature its name: Needle Point.

Of course, the Belmont Boracay staff makes sure that guests enjoy the best creature comforts even on the sand and surf. On the beach are comfortable loungers and soft bean bags where sun worshippers can give their paean to the sun, while toasting their bodies. Adrenaline junkies, on the other hand, can go kayaking, snorkeling, or stand-up paddleboarding. For refreshments, the resort’s in-house bar on the beach is ready to serve an assortment of beverages.

But no drinks are necessary. At this point, the sea, sand and the gentle breeze are enough to quench my thirst for some peace and quiet.

TROPICAL TEMPTATIONS
Sooner than later, I know I must give in to the stirrings of the appetite. I must head back to the hotel to satisfy my craving for a simple meal that features the honest-to-goodness flavors of fresh ingredients. In this aspect, Belmont Boracay does not disappoint — thanks to the prodigious culinary artistry of executive chef Alan Mathay who takes inspiration from the surrounding beauty, and the fresh ingredients that come from nearby sources.

“We make sure that we always give our best when guests dine in our outlets — the quality of the ingredients will be the best, and the recipes will be as authentic as possible,” he says. Not one to miss a beat, the chef is already at work creating a soup using batwan — that quaint fruit that Visayan cooks have used for generations as a souring ingredient. He also sources fish from local fishermen and seafood from suppliers in Capiz and Iloilo, to ensure excellent quality and freshness of ingredients.

He then went to the kitchen and when he came out, he brought with him a succession of humongous plates cradling all sorts of aromas and flavors. First up was the Prawns Arabiatta in a luxurious marinara sauce spiked with chili, with plump prawns from Capiz sitting on angel hair pasta.

Just as expected, the Grilled U.S. Angus Rib Eye was dripping with its own juices and had a surprising “melt-in-the-mouth” tenderness. From the demi glace, the chef added a Merlot reduction, and finished it with Café de Paris. “Which is basically butter with garlic and parsley, seasoned with salt and pepper,” he informs smilingly.

But the the Pan Seared Fish Fillet, which came next, provided a welcome lightness to the full-bodied flavors of this feast. For this, the chef used fresh fillets of snapper (maya-maya) from a local fisherman, which was lightly seared, then bathed in Pecan Brown Butter Sauce. On the side is a serving of Angel Hair done aglio olio.

However, my favorite would have to be the austere-looking Arancini. But there’s nothing trite about the flavors of these golden globes. This traditional Italian appetizer is actually risotto balls stuffed with chorizo and cheese. These are coated in breading, deep fried, and served with marinara sauce and aioli. A bite into one of these balls revealed a scrumptious medley of flavors and textures.

As a tribute to Visayan cuisine, Chef Mathay also served us sinuglaw, the local version of ceviche. The glossy meat of the Spanish mackerel (tanguigue) made the perfect foil to the ample body of the grilled pork belly. Because the chef wants everything authentic, he used local coconut vinegar to add a dash of piquancy to this delicacy.

At Belmont Boracay, guests will have plenty of dining places to choose from. The airy and capacious Belmont Café adjoining the lobby serves an extensive breakfast buffet. It is also a specialty restaurant serving Mediterranean and Asian-inspired cuisine. “Having a hotel café, I created a menu that can be enjoyed by most of our guests—and our guests consist mostly of Asians and Europeans,” explains Chef Mathay.

At Zabana Bar, however, Chef Mathay pays tribute to the vibrant flavors of homegrown cooking: a rich assortment of Filipino pica-pica to compliment the cocktails and spirits made with Zabana rum, which is a local rum that has found favor among connoisseurs of wines and spirits. Up here beside the pool, one can enjoy the breeze, the sights, and an early “Happy Hour” with a cold drink in hand and the chef’s very own sinuglaw, a plate of beef caldereta with ox tripe, or the all-time favorite Kapampangan-style sisig. Of course, the bar serves a whole selection of liquor, both local and imported.

Those who wish to spend the afternoon enjoying wholesome treats can head to the Trellis Garden, which is a landscaped deck that offers magnificent views. Here, one can have afternoon tea with canapés, assorted petit fours, chocolates and other sweet and savory treats to sharpen the appetite for dinner.

A COMPLETE HOLIDAY DESTINATION
To be sure, the builders of Belmont Boracay left nothing to the imagination in its goal to provide excellent service for the total pleasure of its guests. Children will enjoy the hotel’s playroom where they can spend hours with a variety of board and video games. Activities such as beach craftmaking, coloring, pizza-making, and the like, will surely keep them engaged.

Traveling for business and pleasure? The hotel makes sure that business travelers can do both with ease. Belmont Boracay has a ballroom which can accommodate about 150 persons. It can be divided into three for smaller crowds. The two meeting rooms, good for 10 people each, are ideal for more intimate business meetings.

The Spa, on the other hand, is a sanctuary where guests can shut out the world and take pleasure from a menu of body- and mind-relaxing therapies. Spa manager Atho dela Cruz has designed a set of therapies inspired by the sun, sand and sea — the very elements that make Boracay a preferred destination. Those who want to keep trim and fit while on a holiday may duck into the Fitness Gym where Issa Galimba and a host of other trainers will happily assist the fitness buff on vacation.

Service, says Gallares, is key in making the Belmont Boracay experience one that is worth repeating. “We train our staff to live up to the promise of our tagline: ‘To savor the moment.’ My vision is simple — to give perfect moments and memorable experiences that will stay with our guests. We don’t want them to remember the days, only the perfect moments while they were here.” For me, memories alone won’t do. I shall return, definitely.