Boracay is often celebrated for its powdery white sands and azure waters, but those in the know understand that this paradise offers more than just postcard-worthy views—it’s also a culinary destination waiting to be savored. Last weekend, I discovered this truth in the most delicious way possible at Crimson Resort and Spa Boracay’s “Weekend of Flavors”, a two-night culinary extravaganza that brought together master chefs and their passion for innovation.
The Guest Chefs: Culinary Virtuosos
This unforgettable weekend featured two renowned guest chefs whose culinary styles brought unique stories to the table:
- Chef Jeramie Go, owner of Pilgrim in Davao, draws inspiration from his time in Toronto and the abundant local produce of Marilog, Davao, crafting dishes that are both imaginative and deeply rooted in Filipino culture.
- Chef Sau del Rosario, a celebrated Kapampangan chef trained at the prestigious Culinary Institute of America, brings his heritage and global expertise to create dishes that are as artistic as they are flavorful.
With these culinary stars joining forces with Crimson’s Executive Chef Nickolai Stoyanov and Chef de Cuisine Rakesh Singh Panwar, the stage was set for a truly remarkable gastronomic experience.
Night One: Sunset Serenade for the Tastebuds
The first evening unfolded under a fiery Boracay sunset, with the waves serenading us as we dined al fresco by Azure Beach Restaurant. The collaboration between Chef Rakesh Singh Panwar and Chef Jeramie Go felt like a harmonious duet—where flavors danced across the palate.
Chef Rakesh’s Smoked Ham Urundai, with its playful mix of mozzarella, mango, and corn, was a delightful opener, followed by the rustic sophistication of his Pork and Chicken Terrine paired with a zesty apple coriander dressing. But it was the Baked Black Grouper Fillet, cradled in a comforting pumpkin gravy, that truly sang of coastal decadence.
Chef Jeramie added his signature Filipino-Asian flair with a Seafood Coconut Miso Curry that could have easily been the ocean’s love letter to food enthusiasts, brimming with scallops, mussels, crabs, prawns, and fish. His Galbi Jim, a tender braised beef short rib with wasabi mashed potatoes, was indulgence redefined. And just when I thought the evening couldn’t get any better, Crimson’s Pastry Chef Josephine Doromal swept us off our feet with her Black Sesame Tiramisu—a dessert that redefined sophistication.
Night Two: An Artful Feast at Mosaic Latin Grill
If night one was a serenade, the second evening was a symphony. At Mosaic Latin Grill, the collaborative genius of Chef Nickolai Stoyanov and Chef Sau del Rosario was plated right before our eyes. Each dish was not just a meal—it was a story.
Chef Sau’s Hamachi Adobo Mousse, adorned with ikura and fried leeks, set the tone for a night of bold reinterpretations. His Scallop and Watermelon Ceviche, laced with leche de tigre and sturgeon caviar, was a celebration of texture and freshness. Then came the pièce de résistance: Slow Braised Beef Cheek Barbacoa, a symphony of rich, tender flavors enhanced by the braising jus and edamame puree on the side.
Chef Nickolai’s creations were equally mesmerizing. The Chicken Croquettes, infused with foie gras and morels, offered a savory indulgence that was sheer bliss. His Black Cod, perfectly complemented by savory corn pudding and macho sauce, was a masterclass in balance.
To end the night, Chef Josephine dazzled again with her Passion Fruit Mousse, a tropical dream on a plate, followed by pralines and macaroons that made parting from the evening’s flavors almost unbearable.
A Feast to Remember
This wasn’t just a dinner—it was a journey that reaffirmed Boracay’s place as a haven for culinary artistry. The collaboration of such distinguished chefs, the stunning seaside setting, and the thoughtful pairing of wines turned the “Weekend of Flavors” into an experience that I will cherish forever.
For those seeking an indulgence beyond Boracay’s shores, mark your calendars for the next culinary adventure at Crimson Resort & Spa. Trust me—it’s a taste of paradise you don’t want to miss.