Boracay’s sizzling restaurant scene
I have finally returned to Boracay after forever! My last time in this little piece of heaven was a year before the pandemic lockdowns.
I have to be honest and admit that there are way too many tourists now, but truly, nothing can beat Boracay’s polvoron-like sand, welcoming waters, incredible sunset and laidback vibe.
Today’s Boracay, though, is way more commercial. Proof is that Cebu Pacific now has over 10 direct flights to Caticlan daily. And hard proof is that there’s a Starbucks shop now right in the middle, at Station 2!
The good news is that the restaurant scene here is thriving. One of the great players—and also one of the older players—is Happy Ongpauco-Tiu. While she has always been known for Hawaiian Barbecue, she now has I Love Backyard BBQ, which has expanded to 14 branches.
I got to try the branch at D’Mall and while it’s not that huge, it’s big in flavor. Their bestseller is the baby back ribs and the first thing I noticed is that it’s fall-off-the-bone. I didn’t even need a fork. Delicious!
Another bestseller is the Heart Attack. This has skewered chicken and sausage, as well as breaded fish. But the winner here is the pork belly. It has tremendous, delicious fat. Don’t skip that!
You may be too full for dessert so here’s a tip: walk off the calories and head to another place to satisfy your sweet tooth. Happy now has two other options right at D’Mall also for you: Tsokolateria and a new original concept, Dear Happy.
You may be familiar with Tsokolateria in Baguio, Tagaytay and Greenbelt. Here’s another one right in Boracay! But whereas in Tagaytay or Baguio you would want the hot chocolate, here at the beach, the drink to try is the Frozen Tsokolate Ah. The interesting treatment here is that they also serve it using the traditional pitcher they use to make hot chocolate but underneath it is a bowl of ice to keep it cold! It’s perfect for the sunny (and sometimes extremely hot) Boracay weather.
As for Dear Happy, watch out for the full feature next week. I want to try more before sharing the happy news!
For sunset, it’s still best to head over to Seawind at Station 1, where there is less of a crowd. While you are in the area, try their Bihon Itim. It is pancit bihon that is made black using squid ink, and then made even more delicious with calamares, which is not fried but also cooked in its own black ink.
Purists will likely reminisce about the old Boracay when there were less commercial spaces and a more authentic island vibe. But still, Boracay remains beautiful. It will always be! INQ
