Tuesday, January 13, 2015

Tuesday, January 13, 2015
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Sex On The Beach (SOB) and Mojito

















S T A Y   I N

S T Y L E








The Tides Hotel Boracay is worlds away from the pedestrian beach vibe of its neighbors. At its courtyard, the look is a sanctuary for the chic. Inside its so-called Exceptional and Essential rooms, the mood is one of stylish comfort. Four floors up is the amenities deck where guests and walk-in tourists are engaged to bring the sizzle to a party scene. In the late afternoon, the same deck is good for taking a dip at its swimming pool and getting embraced by the island's stunning sunset. By night, as if on cue, the momentum gets deliciously blurred with sips of kooky tropical drinks. In the morning and for the rest of the day, topnotch dishes become the superstars at its F&B facility called Ka-on.

Poised to loose myself in festive abandon, I hied off to The Tides Hotel Boracay to experience exactly what it's about -- the sunset-embraced pool, the roof deck bar, and the progressive cuisine. I might have spoiled my own party by missing the glorious sunset but I was just in time for glasses of bliss.

Solstice Sun Lounge
Lamb Shank Kaldereta
Watermelon and Mango Shake




Solstice Nectar For Bliss

Normally a night cap is preceded by a hefty dinner but I was young and so was the evening. At the Solstice Sun Lounge's chill-out bar, I stood over a frenzy of choices but settled on Mojito and a glass of Sex On The Beach (SOB). I paired them with a couple of watermelon and mango shake flavors to complete the bonanza. Soon, I was in cabana boy mode.

I learned from one of the staff of the hotel that the rooftop bar was the same venue of a recently concluded foam party that ushered guests to 2015. I would have wanted to be part of something like it enough to see sparks fly with someone. I reckon that it's cozy to jump in on a bevy of bronzed gods and goddesses with foam to cut the conservative barrier. That would've been a blast. Oh, well. There's always the next last day of the year soon.

Ka-on Restaurant
Dinner At Ka-on

It was about half past 8 when I started to seriously consider having a decent dinner. Thankfully, just a few steps away at the same rooftop was the space for progressive Filipino cuisine called Ka-on. The restaurant name may ring a bell because it's a Hiligaynon term for the word eat. With signature dishes by no less than MasterChef Pinoy Edition judge, Chef Fernando Aracama, the roster of dishes at the dining venue is a panoply of lusty flavors. They do not only serve the tummy but also sanctify one's local spirit. Foreign tourists can find the meals at the restaurant a departure from their usual meals because the menu is about reinvention of traditional Filipino dishes. Some of the best-sellers include the Bangus Steak ala Pobre and Binagoongang Baboy.

Crispy Beef Ribs Adobo
Roof deck cabanas
Kamote Nachos





Kamote + Adobo + Salmon + Kaldereta

I began with bites of crispy nachos that turned out to be kamote or sweet potato. It was served in a rambunctious plate of beans, jalapeno peppers, and spicy beef the same way conventional nachos are served.

Next, I tore into the Crispy Beef Ribs Adobo, an intimidating hoopla of beef ribs done adobo-style (in soy sauce, vinegar, garlic and peppercorns). I determined that to appreciate the flavor of the meat, I needed to chew into it along with bites of the fried bananas the were served with it. For the sublime factor, I tossed in my mouth along with the rest of the dish the mango salsa that was served as garnish. The resulting flavor was a fiesta between my lips.

Poached Salmon
Just when I thought that my dinner already culminated with the inventive kamote nachos and inspired beef ribs adobo, my companion tossed to my plate a sampling of our seafood order, the Poached Salmon. I was naturally hesitant because having been at the island for two days so far, I already had enough seafood meals to last myself a weekend. Just the same, I tore into the dish and got convinced that it was as delicious as his rave review at the table. The fresh salmon was succulent to taste because it was simmered in reduced sour cream fat. It was served with shallots and capers.

We also had a plate of creamy Lamb Shank Kaldereta for a good finish. The lamb was slow cooked in spiced tomato sauce with olives, potatoes, bell peppers, cheese and carrots.

After the tasty dinner, I was convinced that the chefs of Ka-on were deserving of their runner-up award at a recent island chili cook-off. Perhaps, they could have easily won the contest if I was the judge that day.



The restaurant is open from 6:00am to 12 midnight for guests and walk-in visitors.

It may please tourists to know that The Tides Hotel Boracay did win something -- an Agoda 2014 Gold Circle Award. If anything, it's reflective of my satisfying experience of the hotel.


Photography by Josua Chan and Karl Ace


The Tides Hotel Boracay

Official website of The Tides Hotel Boracay

Address: Station 2, D'Mall, Boracay, Aklan, Philippines
Email: reservation@
tidesboracay.com
Manila Reservation Office
Address: Unit 204-B Wilson Street, Addition Hills, San Juan City, Metro Manila, Philippines
Phone: (+632) 722-9200 or (+632) 725-3411

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1 comments:

  1. Your contents are too straightforward to browse and easy to understand.tropical drinks

    ReplyDelete

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