OGAWA — Manila’s favorite Japanese restaurant for both locals and Japanese nationals — finally reopens at Shoppes at McKinley West The interiors are stunning, especially the signature bridge — fitting, since “Ogawa” means river The iconic original door adds an authentic touch, while the glowing lanterns and nighttime lighting make it feel like you’re walking through the streets of Tokyo

Their tuna, salmon sashimi, and most of the seafood are premium quality and flown in from Toyosu Fish Market Japan Standouts for us were the grilled hamachi head and jaw — perfectly charred, juicy, and packed with flavor. The crazy maki rolls, yakitori, teppan beef, and kamameshi rice were excellent too

Now we’re just waiting for their Burger Yaki — teppan wagyu hamburg steak concept — to open next

OGAWA
Traditional Japanese Restaurant SushiRobatayaki Teppanyaki
GF, Park Mckinley West, The Shoppes, Lawton Avenue, BGC, Taguig
+63 917 856 4292
OGAWA Traditional Japanese Restaurant
@ogawa.manila

VIBE

We also loved the stunning lighting centerpiece by Noel Bernardo — designed as an acoustic diffuser, yet beautifully reminiscent of a samurai’s armor. It anchors the main communal dining area, creating a dramatic space where all the action happens.

We love this semi-private dining area, especially at night when the glowing Ogawa lanterns make it feel straight out of Tokyo. The ambiance is beautiful and intimate, though it can get quite warm during the daytime.

Reserve the private room with the large circular window so the space feels open and less claustrophobic.

This is the main private dining area, connected to another 10-seater room, accommodating up to 30 guests — perfect for intimate tinghun or pamamanhikan dinners It also has its own private teppan counter, so dishes are served hot and straight from the grill.

The sushi counter is where the magic happens — serving fresh, expertly crafted sashimi and sushi Ogawa also retained its original chefs and culinary team, allowing them to reopen seamlessly right after the restaurant turnover.

Robatayaki is excellent, with the grill masters perfectly cooking the yakitori and hamachi over open flames.

Can’t wait for the teppanyaki and Burger Yaki counters to open soon!

SUSHI & SASHIMI

TOKUSEN 7 SASHIMI NORI (₱1,950)
Special Assorted Sashimi (7 Kinds)

Sashimi is top-notch — you can taste the quality of the salmon and tuna belly even without any sauce.

CRAZY MAKI (7pcs/order) (₱1,080)
Prawn Tempura, Crabstick, Omelet, Cucumber Wrapped

This is their best-selling maki — each piece is a full, satisfying bite, with great crunch and texture from the crumbs.

YAKITORI

NEGIMA (₱110 /stick)
Chicken Leg with Leeks

Their yakitori is among the best in the city — especially the chicken leg, still juicy, smoky, and best enjoyed straight off the grill.

GYUKARUBI SLICE (₱280 /stick)
Thinly Sliced Short Rib Beef

The beef yakitori is so good — best enjoyed with an ice-cold Sapporo beer.

GYUNIKU ASPARAMAKI (₱240 /stick)
Asaparagus wrapped in Thinly Sliced Beef

My personal favorite — the asparagus is perfectly grilled, still juicy and not tough, while the beef is tender and easy to bite into

SALAD

KAISO SALAD (₱430)
Assorted Seaweed and Mixed Greens with Ume/Plum Dressing

The salads are surprisingly good — especially the mixed greens topped with wakame and seaweeds.

SPICY SALMON SALAD (₱600)
Spicy Salmon Served with Mixed Greens

The spicy salmon with ikura is a standout — rich, flavorful, and balanced by fresh mixed greens for a lighter, healthier bite

CHIRASHI

TOKUJYO CHIRASHI SUSHI (SAKURA) (₱1,900)
Assorted Premium Seafood Topped on sushi rice

This chirashi is exceptional—fresh sushi served apart from the rice, finished with perfectly grilled eel

My wife loved the fresh uni—rare and trustworthy in Manila The tuna belly is rich and fatty, while the salmon is silky and velvety. Finished simply with ikura, egg, wasabi, and a touch of lemon.

A pleasant surprise — grilled eel over rice, finished with a touch of pickled ginger (gari).

TEPPANYAKI

US TENDERLOIN BEEF (₱1,800)
US Beef Tenderloin 150g

The US beef tenderloin is cooked just right—smoky, hot off the teppan, and flavorful – sarap! 

GYUNIKU YAKIMESHI (₱280)
Beef, Egg and Vegetables Fried Rice

The portion is small, but packed with flavor—just enough beef to complement the teppan perfectly.

HAMACHI KABUTO SHIOYAKI (₱2,100)
Grilled Hamachi Head w/ Salt

An Ogawa standout — perfectly grilled hamachi head and jaw (kama), with juicy, delicate meat and crisp, flavorful skin. My wife especially loved the head. We would go back just for this Hamachi head.

SHAKE KAMAMESHI (₱730)
Salmon with ikura Rice Casserole

If you like rice with your yakitori and meats, the kamameshi is a must — served hot with a light crust at the bottom, topped with salmon and ikura

TEISHOKU

TEPPAN GOZEN (₱1,300)
Appetizer, Salad, Salmon, Prawn, US Rib-Eye Steak 120g, Fried Rice, Miso Soup and Dessert

The Japanese set meals are ok too but combination and presentation wise Ootoya does a lot better.

MISO RAMEN (₱430)
Ramen Noodle Broth with Soya Bean Base with Sliced Barbequed Pork

This ramen satisfies a craving, though the soy-based broth is quite thick and heavy.

TANTANMEN (₱600)
Ramen Noodle w/ Ground Chicken & Spicy Sesame Paste Broth

My son didn’t enjoy the tantanmen version, though the noodles were quite good.

DESSERT

MATCHA ICE CREAM AND SHIRATAMA ZENZAI (₱290)
Green Tea Ice Cream with Rice Cake Ball and Red Bean

We ended up fighting over this dessert — loved the contrast of matcha ice cream with red bean and bits of mochi.

KUROGOMA ICE CREAM (₱250)
Home Made Ice Cream with Black Sesame and Soy Bean Paste

Black sesame ice cream is hard to get right, but this one hits the spot and satisfies the craving.

STRAWBERRY ICHICO (₱180)

Loved this and specially Yugi!

FINAL THOUGHTS

OGAWA is back and impressively so, with its original team intact and consistently high quality. The sashimi is on par with Tsukiji-style restaurants but more accessible in price, sitting above Ipponyari in overall quality (though Ipponyari remains stronger on value) and offering a more elevated experience than Ootoya, which is best known for its set meals. The yakitori is arguably among the best in BGC and can rival standout spots in Carmona. Ramen is available but not a highlight. Best experienced for premium sushi, robatayaki, and teppanyaki at around ₱2,000 per head.

OGAWA
Traditional Japanese Restaurant SushiRobatayaki Teppanyaki
GF, Park Mckinley West, The Shoppes, Lawton Avenue, BGC, Taguig
+63 917 856 4292
OGAWA Traditional Japanese Restaurant
@ogawa.manila

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to OGAWA for hosting us.

p.s. love their complementary salmon appetizer to awaken your palate.

The post OGAWA: Manila’s favorite Japanese restaurant is back—here’s what’s new appeared first on Awesome! - Our Awesome Planet.

La Taperia Martinez is Chef Luis Martinez’s Spanish tapas bar, celebrating the spirit of Spain through shareable dishes, fine wines, and crafted cocktails. It now occupies the former La Picara space as the anchor Spanish restaurant of One Bonifacio High Street Mall. Dining here brings back memories of Spain—from food trips in La Boqueria, Barcelona, to tapas hopping in Madrid—and it’s a great way to introduce our Gen Z kids to these flavors before they discover them on their own.

It’s popular at night, so we came for lunch while the usual crowd was away. The space has vibrant sunset tones and a warm, tropical feel, with tables that invite you to relax and enjoy tapas.

La Tapería Martínez
One Bonifacio High Mall, Bonifacio Global City
+63 945 663 8052
@lataperia.mnl
∞ La Taperia Martinez
https://www.nikkei.com.ph/lataperiamartinez

We tried the not usual tapas and our all time favorites, something light but delicious on a monday lunch.

TAPAS

Pitted olives and salted almonds welcome you and whet your palate before the tapas.

Surprisingly, the sourdough was good just add a bit of the salsa and cream mousse.

CHISTORRA NAVARRA A LA SIDRA | NAVARRA STYLE CHORIZO (₱895)
Traditional Navarra chistorra slowly simmered in natural cider until tender and infused with its sweet and tangy aroma. Served warm, highlighting its smoky and spiced flavor

We first fell in love with chistorra in San Sebastián, and ever since it’s been a must-have pasalubong—even the supermarket versions are quite good and well-packed. This disappeared in seconds, with spices and flavor bursting in every bite. The oily jus also makes a great dipping sauce for the bread.

BOQUERONES FRITOS | SPANISH FRIED WHITE ANCHOVIES (₱295)
Fried fresh anchovies with lime zest and lemon

We love boquerones in oil, but it’s our first time trying it ala-danggit style with a dash of lemon. Sarap—like anchovy chips—and I can imagine it going well with fried rice, scrambled egg, and vinegar (not exactly Spanish!).

CHIPIRONES A LA PLANCHA | GRILLED BABY SQUID (₱520)
Fresh baby squid grilled with tender spring onion finished with garlic and parsley oil and a touch of squid ink for a rich ocean flavor

All-time favorite—baby squid in garlic, oil, and squid ink, a perfect pulutan for a lighter, satisfying bite.

PORTOBELLO CONFITADO | PORTOBELLO MUSHROOMS CONFIT (₱450)
Slow-cooked portobello mushroom, grilled to bring out its depth of flavor. Served with garlic and parsley oil, organic egg yolk, melted Comté cheese. and crispy bread

Galing ng combination—portobello with egg yolkiness, Comté salted cheese, and crunchy bread bits.

ALMEJAS CON CHORIZO PICANTE | FRESH CLAMS WITH SPANISH SPICY CHORIZO ₱695
Fresh clams sautéed with chorizo,tomato, garlic. and white wine, served in their own reduced broth

Manila clams with chorizo bits, garlic, tomato, and clam jus with white wine reduction—sarap nito!

PINTXO DE BACALAO | COD FILLET (₱895)
Confit air-flown cod fillet served on grilled piquillo pepper, gratinated with garlic mousseline, and accompanied by a smooth piquillo pepper sauce

Bacalao, salted cod fillet, brings memories of the Spanish coast and is presented pintxos-style—bitin.

ARROZ AL HORNO | OVEN VALENCIA HOMETOWN RICE (₱1,950)
Iberian pork ribs, pork pata Butifarra, blood sausage, potatoes, chickpeas, tomato, garlic and bomba rice
*Good for 3-4 people *35 minutes serving time

Instead of paella pan-fried in a paellera, we tried the baked version on a clay dish. Masarap, with less socarrat but still bomba rice topped with butifarra and pork ribs. Best finished with a dash of lemon, mashed garlic mixed into the rice, and eaten while hot.

MAGRET DE PATO | DUCK BREAST (₱995)
Charcoal-grilled duck breast served with a sweet and tangy apricot and plum sauce

This was the only dish that fell short, possibly due to the quality of the duck or how it was grilled.

DESSERT

BANANA TARTE TATIN ₱320
Citrus Caramel, Puff Pastrý.Pecans, Cinnamon ice Cream

Irresistible and most Instagrammable, served à la mode with caramel sauce, and best eaten with banana, puff pastry, and pecans to balance the sweetness.

DECONSTRUCTED KEYLIME PIE ₱320
Key Lime Curd, Lime & Creme Fraiche sorbet, Burnt Meringue, Creme Fraiche mousse, Oat. crumble, Tuile Mint

Refreshing dessert with bright lemon flavors, sorbet, and crunchy bits of mousse.

CHOCOLATINA I CHOCOLATE BAR ₱345
Dark chocolate brownie, Peanut butter ganache, milk chocolate mousse, Mirror glaze, vanilla cremeux,
Maldon sea salt. candied cocoa nibs, toasted almonds

A Reese’s-style chocolate bar to satisfy any chocolate sweet tooth.

FINAL THOUGHTS

Overall, bitin. I love the tapas culture, but it’s best for bar hopping with cocktails or cava in hand. It’s tikim-tikim style, with each dish bursting with flavor—you’ll always wish you could have it with fried rice. The arroz is usually served as the main dish, with the tapas as appetizers, so they’re often finished before the paella arrives. We recommend the chistorra, boquerones fritos, chipirones, and almejas con chorizo, paired with a carafe of cava sangria. Surprisingly, the bread and desserts are now better in a Chef Luis Martinez resto, possibly inspired by his recent wedding in Spain. This is now the best tapas place in Manila, after the once-great Bistronomia scene was closed by Bistro from Rambla, BCN, and Tomatito.

La Tapería Martínez
One Bonifacio High Mall, Bonifacio Global City
+63 945 663 8052
@lataperia.mnl
∞ La Taperia Martinez
https://www.nikkei.com.ph/lataperiamartinez

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to La Taperia MNL for hosting us.

p.s. love the tables with a view of 5th Avenue and the One Bonifacio High Street Mall intersection scene.

p.p.s. check out their happy hour offer

The post La Taperia Martinez: the Manila tapas bar that feels just like Spain 🇪🇸 appeared first on Awesome! - Our Awesome Planet.

Super Uncle Claypot is a tribute to the creator of the Michelin Bib Gourmand claypot rice restaurant in Guangzhou, who shared the authentic Cantonese secrets of Chao Ji Claypot Rice — from the process of cooking claypot rice to achieve that golden-brown char, to the secret sauce, and even the right ceramic bowls to use. The main store in Poblacion is a quaint Cantonese spot, perfect for family meals with lola, Gen Z gimmicks over cocktails at night, or when you simply want to enjoy claypot on your own.

We finally tried it with Lola Momsy, and now we know why Michelin recommends this Manila claypot spot!

SUPER UNCLE CLAYPOT
5887 Enriquez Street, Poblacion, Makati
MICHELIN Guide Selected 2026
+63 920 522 7238
@superuncleclaypot
Super Uncle Claypot

VIBE

The moment you walk in, it feels like home—a Fil-Chi kind of kitchen, without the Michelin snobbery. This corner table, with its cozy chairs, is the best spot if you want a bit of privacy.

This corner is cool, with kung fu movies setting the Chinese vibe—street-side feel, but with aircon. On weekends, this is where DJs or bands usually play.

This is the Michelin-recommended restaurant we can bring Lola to, fitting its retro-style vibe.

We love the Icebreaker card game on the table, and when Lola picked a card asking for her favorite quote, she said: “Huwag kang magpapatrabaho ng taong gutom.”

Love the overall service and uniform — warm, accommodating, friendly just like eating at a friend’s home.

Best time to go is around 3pm, off-peak, for your claypot rice or Cantonese cravings.

CLAYPOT CRAVINGS

CLAYPOT RICE
Chicken & Mushroom ₱430
Beef Brisket & Tendon ₱470
Spareribs w/ Sausage ₱430
+ Extra Egg ₱35
+ Extra Sausage ₱60

The claypot varies by main topping, and we like to order a few to mix and share—beef brisket with tendon (our favorite), spareribs, or chicken with mushroom—with extra sausage and egg for maximum umami.

What makes this authentic Cantonese clay pot rice so crave-worthy is the golden-brown crispy rice crust, the fragrant soy-sweet sauce,

… and the fact that each pot is freshly cooked to order—the 20–30 minute wait is worth it.

(note: they can cook up to 16 claypots at a time.)

CANTONESE FAVORITES

Jellyfish & Century Egg ₱330

My wife Rache loves this—the bouncy, chewy jellyfish and the umami from the century egg make it the perfect Cantonese appetizer.

Mapa Tofu ₱300

Love the spiciness of this Sichuan dish with soft tofu cubes, minced beef, and Sichuan peppercorns.

Cucumber Salad ₱260

Perfect for Lola, but the Cantonese version of this cucumber salad makes it even better with soy sauce.

Kailan/Choysum w/ 3 kinds of Egg ₱380

This is the most nutritious dish, with our favorite kailan and plenty of eggs for a protein boost.

Beef Brisket w/ Shrimp Wonton ₱450

I would usually go to North Park for my Cantonese noodle fix, but this version is good too—beef brisket with shrimp wonton and egg noodles in a rich beef broth.

Siomai ₱240
Shrimp Wontons ₱230

Order dimsum while you wait, but this one was served a bit dry and could be better steamed.

COCKTAILS

Cocktails are well-crafted—not too sweet, with good balance and high-quality spirits and ingredients.

Golden Gimlet ₱390
gin, toasted rice & green tea infusions, egg whites
A delicate Gimlet with gin. infused with nutty toasted rice and soothing green tea.

Love this gin, lime juice, and Chinese notes of toasted rice and green tea—just the right kick you need.

Peach Highball ₱350
whiskey. peach-almond lemon juice
A crisp and elegant highball featuring whisky. juicy peach-almond flavors, and a hint oflemon.

I love highballs, and their concoctions set the mood and awaken your appetite.

Fresh Lemon Soda ₱180
Super Uncle Brewed Iced Tea ₱150
Fresh Orange Juice ₱230

Even the sodas, teas, and juices are well-balanced and properly proportioned.

FINAL THOUGHTS

Overall, the concept is spot on—authentic claypot rice from Guangzhou, a quaint retro-style Chinese spot in Poblacion, good Cantonese food, Hong Kong-style cocktails, and best of all, warm Filipino service. Super Uncle would be proud of its Michelin-recommended status as a new landmark in Poblacion, Makati.

Order the beef brisket and tendon claypot rice with extra egg, sausage, and dried fish, the kailan/choysum with three kinds of egg, and the Golden Gimlet for that Michelin-quality food trip. Budget is ₱1,000/head. Best to go during off-peak hours, and they have two parking slots in front.

SUPER UNCLE CLAYPOT
5887 Enriquez Street, Poblacion, Makati
MICHELIN Guide Selected 2026
+63 920 522 7238
@superuncleclaypot
Super Uncle Claypot

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to our friends from Super Uncle Claypot for hosting us.

p.s. they’ll soon have a self-photo booth studio inside the resto.

The post Super Uncle Claypot: now we know why Michelin recommends this Manila Claypot spot! appeared first on Awesome! - Our Awesome Planet.

Zagin Soba, the Osaka-born ramen franchise, is now one of our favorites for its rich, creamy chicken-based broth—a lighter indulgence compared to the usual pork tonkotsu. It’s a great outside-the-mall spot where you can still grab a seat at the bar even on a Friday night, and while those who prefer light, dashi-based broths may not love it, anyone craving creamy, flavorful ramen with a refined touch will appreciate the experience. The freshly prepared soba brings a fine-dining quality, all within a casual ramen setting.

We love sitting at the bar, where you can watch the careful preparation of each bowl while enjoying your own personal space. It has that ideal neighborhood ramen spot vibe—busy with a fast turnover, lively and full, yet never crowded.

The service team, dressed in lab coat-style uniforms over semi-formal polos and neckties, adds to the polished experience, and watching them froth the ramen right before your eyes makes the meal even more appetizing.

Special Tori Paitan Soba (₱740, large)
Enjoy our special ramen topped with three delicious meats-pork shoulder. chicken breast, and grilled chicken thigh chashu. A hearty bowl made for meat lovers!

Tried the Special Tori Paitan Soba—frothy, creamy, and layered with mushroom and fish notes, silky best enjoyed hot. The presentation stands out, with a pork slice draped over the bowl and topped with crisp kamote strips for texture. It’s a must-try for those who love extra creamy ramen, and easily the top pick if you’re ordering just one item on the menu.

Special Chicken Dipping Noodles (₱780, large)
Enjoy our special ramen topped with three delicious meats-pork shoulder. chicken breast, and grilled chicken thigh chashu. A hearty bowl made for meat lovers!

The Special Chicken Dipping Noodles come with a separate hot chicken broth for dipping, keeping the noodles bouncy and allowing them to soak up the rich flavor as you go. The key difference is the 100% chicken-based broth served on the side, letting you enjoy each component—noodles, broth, and toppings—independently or together.

Tori Paitan Mazesoba (₱510)
A rich, soupless ramen made with our creamy chicken broth sauce. Mix well before eating. After the noodles, enjoy the remaining sauce with rice (“dive meshi”) -just ask our staff! It’s free.

The Tori Paitan Mazesoba, a soupless ramen, was just okay—the Truffle Mazesoba from Menya Kokoro is better. You mix the egg yolk with the other ingredients to create a unique sauce, but we forgot to order extra rice, as there isn’t much sauce left.

Beechwood-smoked Pork Chashu Rice Bowl (₱220)
Tender smoked pork shoulder flame-scared and coated in our special sauce. Enhanced with a rich aroma and flavor. Our top-selling rice bowl. (limited servings available.)

You’ll love this umami-packed rice bowl—it’s a full meal in itself. Add a bit of chili dust for an extra kick.
The chashu rice bowl of Ramen Ibuki is still our favorite.

Japanese Bang Bang Chicken (₱210)

A refreshing cold chicken salad with cucumber and sesame sauce—perfect to start the meal.

ZAGIN SOBA MANILA
Salcedo Village, Rufino Street, corner Ayala Ave, Makati City
+63 917 192 7604
@zaginsobamnl

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. We paid for our meal.

P.S. I will go back for the Special Tori Paitan Soba, masarap!

The post Zagin Soba: Manila’s New Favorite Ramen? (Review) appeared first on Awesome! - Our Awesome Planet.

Sake Manila 2026 is one of my favorite food experiences in Manila, happening at Okada Manila, where guests can enjoy some of Japan’s finest sake paired with authentic Japanese cuisine, all while experiencing vibrant Japanese cultural showcases. This third edition promises even more exciting discoveries—from premium cheese pairings and a wider selection of nama sake to premium hot sake and a surprise showcase from Okada Manila.

Save the date: May 22, 2026 (Friday) , and don’t miss the highlights of sakemanila.ph:

related blog post: SAKE Manila: Survival Guide!

BATTLE OF SPARKLING SAKE

The sparkling sake is the best gateway sake for foodies and an easy way to kick off your sake tasting.

Sorah is one of the best sparkling sakes, made using the same traditional method as Champagne—giving it that elegant fizz and refined finish.

Mio is our original favorite, specializing in sparkling sake with different expressions—try them all.

Dassai is quite popular in Manila—start with the sparkling sake, then explore the rest of the lineup.

SUSHI & CHEESES

The salmon sashimi is the best—we often start with it and pair it with sparkling sake. The tuna sashimi is fresh, and you can really taste that it’s freshly cut during the event.

We love the different premium cheeses, and they pair very well with the premium sakes. Start with this.

HORIZONTAL SAKE TASTING

The first thing you will learn about sake is the different rice polishing levels, from Junmai (polished 70% below) to Junmai Ginjo (60% below) and Junmai Daiginjo (50% below). Then you go deeper into understanding premium rice varieties used for sake, like Yamada Nishiki (“King of Sake Rice”).

This is our favorite Junmai Daiginjo from Hakushika pairs well with the meats. Check out all their sakes.

Tatsukiri Dragon Sake offers exciting expressions, and it’s best to do a horizontal tasting to discover.

We got attracted to their limited-edition Genesis sake, and it’s best to try the different polishing levels.

Make sure to try the award winning sakes from Kitakata Terroir.

TASTE OF JAPANESE CULTURE

The tuna parade and slice-cutting ceremony are awesome to experience, and get to taste its freshness.

Exotic Japanese instruments serenade you as you do your sake tasting and food pairing.

And the Japanese beauty represented by Miss Sake Japan.

Japanese DJs end the night with a party mood when everybody is ready to loosen up and mingle.

JAPANESE CRAVINGS

There are roast beef carvings, and the plan is to introduce other roasts like Peking duck or lechon.

Beef curry and tonkatsu are featured in the hot stations and are best paired with unli Japanese rice.

We enjoyed the yakitori throughout, paired with sake so you don’t get full easily.

Best of all, we love the Japanese pork sausages—snappy, yummy, and full of umami, dipped in mustard.

SAKE EXPRESSIONS

Check out the Aged Sakes like this Koshu aged for 10 years giving a different sake sweet expression.

The cloudy, unfiltered sakes are also interesting to experience, bringing out the umami in the food.

Check out nama (unpasteurized) sakes, and the plan is to feature premium hot sakes this time around.

DESSERT

Bite-sized dessert cleanses the palate from the Japanese flavors, sauces and the taste of sake.

FINAL THOUGHTS

One of the best things about sake is you don’t get as drunk easily, and there’s no hangover the next day. Unlike other alcohol events like Whisky Live or Gin Fest, Sake Manila pairs it with food. Okada Manila serves some of the best Japanese food in Manila—literally eat-all-you-can, with refills until 12 midnight.

The entertainment throughout is classy, featuring Japanese arts and music. The event space is wide and comfortable, with premium breathing room, and attendance is capped at around 1,000–1,200 guests so the ballroom never feels crowded.

Congratulations to Philippine Wine Merchants, Ralph’s, and Okada Manila for creating this awesome Sake Manila event, stronger than ever in its third edition!

See you on May 22 for Sake Manila 2026 at Okada Manila! Book your tickets at sakemanila.ph

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Our Awesome Planet is a media partner of Sake Manila.

P.S. We had an awesome time experiencing Sake Manila with Aidan last year – galing!

The post Sake in Manila is having a moment—here’s your guide @SakeManila appeared first on Awesome! - Our Awesome Planet.

Wayan House, a Balinese-inspired hot spring Airbnb at the foot of Mount Makiling, truly delivered. We kicked off summer with a classic Pansol getaway surrounded by family and friends, enjoying stunning mountain views from the infinity pool and a fun steak cook-off in the chef-ready kitchen. The game room—complete with air hockey, console games, and mahjong—kept everyone entertained day and night, while the spotless rooms and well-designed restrooms made the stay even more comfortable. And of course, nothing beats night swimming in the hot spring pool—relaxing, therapeutic, and unforgettable.

How much is Wayan House? 
Rates start at ₱28,000/night for 15 guests on weekdays and can go up to ₱45,000/night for 25 guests on weekends. For the best available rate, just check your preferred dates on Wayan House, since prices vary depending on the night and number of guests.

Here’s a guide on organizing your own Wayan House hot springs escape:

Check-in is at 3 PM and check-out at 12 NN due to back-to-back summer bookings. Since the pool uses natural hot spring water, it’s best enjoyed later in the day, as the water can feel too warm during the afternoon heat.

WAYAN HOUSE
An asian-inspired Luxury Residential Villa with natural hot spring waters from Mt. Makiling.
Campbell Creek, Lakewood Estate, corner Butternut Lake, Los Baños, 4030 Laguna
AirBnb: Wayan House (24pax)
Instagram: @wayan_house
Direct Booking: Wayan House

Related Blog Post:
WAYAN HOUSE: Best Asian-Inspired Hot Springs Residential Luxury Villa in Los Baños, Laguna!

It’s relaxing to just chill out—dip in the warm water, then step out and enjoy the cool breeze, especially during sunset.

The chef-approved kitchen is one of the highlights of the stay. It comes fully equipped with a vertical chiller and freezer spacious enough for raw ingredients, ice, drinks, and prepared food. There’s also a microwave, oven, and a four-burner range that serves as the kitchen’s centerpiece. We loved the quality plates, serving ware, utensils, and glassware. With a Nespresso machine for coffee and a blender for shakes, there’s no need to bring anything—it’s a worry-free kitchen that’s perfect for cook-off sessions.

For this outing, we invited our son’s close friends who had just graduated from senior high school. The key was having a well-curated potluck spread that everyone could share for lunch and breakfast. We learned from previous overnights when everyone brought the same things—pizza, donuts, and noodles.

This is the kids’ fun room (Room 2), complete with three bunk beds, a sofa bed, a pool table, and a projector screen for console gaming or movie nights.

This is the game room, complete with a pole dancing, boxing equipment, a beer pong table, and a pantry for drinks and snacks.

The game room (Room 5) also has a sofa bed, making it the main entertainment area for console gaming, movie nights, or karaoke sessions. It also features a table bowling game.

Yes, they even have a mahjong set with a table—perfect for a fun and engaging game with the kids.

There are three more rooms: the master bedroom with a queen bed and sofa bed (Room #1), plus two rooms with two queen beds each (Rooms #3 and #4), making them ideal for families. One thing to note—there’s no senior-friendly room on the ground floor, so I wouldn’t recommend it for grandparents who may have difficulty with stairs.

(Note: The house can accommodate up to 24 guests and is ideal for three families or a group of high school friends.)

We loved the large cabinets with floor-to-ceiling mirrors. The master bedroom has a vault for valuables.

The restrooms are spacious and clean, with liquid soap, shampoo, and fresh towels provided. Pool towels are also provided per person. Bring your own toiletries

The kids planned a steak cook-off with their friends for dinner.

The boys wiped out the steaks and even made their own gravy and chimichurri.

For dinner, we also cooked pares with unlimited white rice, perfect for the Pansol hot spring vibe. We also steamed some peanuts to snack on throughout the stay.

t’s also fun to bring food with a story, like the Controversial Creamy Lasagna of San Pedro.

The hot springs are perfect for night swimming, and the boys enjoyed bonding throughout the night.

FINAL THOUGHTS

Hands down, one of the best luxury Airbnbs in the Pansol, or technically the Los Baños area. We love organizing these moments with our kids’ friends to get to know them and their parents, and to create core memories they’ll carry with them. Good food is key to the experience, so curating the potluck, doing a cook-off, and cooking pares, steamed peanuts, and breakfast make for an awesome overnight. And of course, one rule to remember: what happens in Wayan, stays in Wayan

WAYAN HOUSE
An asian-inspired Luxury Residential Villa with natural hot spring waters from Mt. Makiling.
Campbell Creek, Lakewood Estate, corner Butternut Lake, Los Baños, 4030 Laguna
AirBnb: Wayan House (24pax)
Instagram: @wayan_house
Direct Booking: Wayan House

Related Blog Post:
WAYAN HOUSE: Best Asian-Inspired Hot Springs Residential Luxury Villa in Los Baños, Laguna!

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Wayan for hosting us

P.S. Thank you to the parents for trusting us with your kids and allowing them to stay overnight at Wayan.

The post Wayan House guide: Inside Pansol’s most luxurious Airbnb 👀 appeared first on Awesome! - Our Awesome Planet.

Blueberries Go Big campaign was launched during the U.S. Highbush Blueberry Council Trade and Media Dinner at The Split last April 15, 2026. The dinner was an eye-opener, showing that Blueberry can be more than just a healthy snack—whether enjoyed frozen or fresh from the USA, they can also be incredibly delicious and versatile in a variety of dishes.

We were especially excited for the dinner as Chef Kalel Chan of The Raintree Group led the kitchen, crafting inventive Japanese dishes featuring Blueberry.

USA BLUEBERRIES-THEMED DINNER

BREAD: USA Blueberry Walnut Sourdough with Yuzu Butter Au

The Blueberry Sourdough was an instant hit, with guests raving it was even better than raisin bread and urging Chef Kalel Chan to sell it at The Split.

Beringer Chardonnay opened the evening, sparking conversation with its crisp, refreshing taste.

BITES

Maguro, Shake & Hamachi Sashimi with USA Blueberry

4 kinds of fresh sashimi-grade tuna, shake, hamachi and ika opened the bites, paired with …

Smoked Blueberry Soy Sauce

…smoked blueberry soy sauce and wasabi. It is so good it deserves to be bottled as a signature sauce.

Tamago Sashimi

Japanese-style scrambled eggs lightly infused with blueberries for a subtle berry twist.

Kani Aburi Spoons
Uni, Ika Iced Candy

Torched shrimp with blueberry paired with uni ika ice candy added a playful contrast in textures, with the ice candy cleansing the palate for the next course.

ROLLS

USA Blueberry Belly Dragon Roll

I loved this roll stuffed with uni, topped with blueberry mayo, and finished with avocado and ikura.

USA Blueberry Salmon Tuna Dynamite

Torched salmon roll topped with blueberry for berry sweetness to balance the cheese.

ENTREE

Spicy Seabass Salkyo Yaki, Hot Buckwheat Soba, Shimeji with Hajikami

The entrées stood out—the seabass was marinated in blueberry miso mirin for a day, then served with buckwheat soba in hot broth.

INTERMEZZO: USA Blueberry Kaffir Lime Shooters

Wagyu Beef Cheek with USA Blueberry Anticucho sauce,
Braised Daikon Katsuboshi with Lotus Chips

Loved the blueberry anticucho sauce—it added a sweet berry note, while the braised daikon cut through the richness, with sweet potato for starch and lotus chips for texture.

SWEETS

USA Blueberry Ume Japanese Cheesecake

Dessert is a light Japanese cheesecake with blueberries in the middle for a berry sweet ending.

FINAL THOUGHTS

The dinner showed how blueberries elevate dishes beyond dessert—adding depth, balance, and creativity—highlighting Chef Kalel Chan’s talent for turning simple ingredients into memorable experiences. Rich in fiber, vitamin C, and helpful for blood sugar control, blueberries are also highly versatile, from wheat bread and soy sauce to seabass marinades and steak sauces. Everything that night was remarkable, and I love how blueberries aren’t limited to dessert. Always impressed with Chef Kalel’s creations—he’s one of Manila’s most talented chefs working magic with ingredients like blueberries. Congrats!

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance.

p.s. Thanks to Herpin Rochet Jateng, U.S. Diplomat for Agricultural Trade and Diplomacy, for sharing insights on key consumer trends and why USA is a key import partner for Manila.

The post blueberries aren’t just for dessert anymore… 🇺🇸🫐 appeared first on Awesome! - Our Awesome Planet.

Alino Hotel is a lifestyle business hotel located across St. Luke’s Medical Center – Quezon City along E. Rodriguez Sr. Avenue, right in the heart of New Manila. Its name, “Alino,” is inspired by the philosophy of Alagang Filipino—warm, heartfelt hospitality that makes every guest feel at home. On the ground floor is Kutchara, the hotel’s signature Filipino restaurant serving Ilonggo dishes and regional heritage specialties.

We recently had a family staycation there, and here’s what you can expect at ALINO:

HOTEL ROOM

This 20-floor hotel is one of the best lifestyle hotels in the city, located along E. Rodriguez Sr. Avenue near Tomas Morato, New Manila, and Banawe—Quezon City’s top dining and lifestyle neighborhoods.

ALINO HOTEL
970 E. Rodriguez Sr. Avenue, New Manila, Quezon City
+639171338075 or +632 8896 1188
 reservations@alinohotel.com
@alinohotel
Alino Hotel
 https://www.alinohotel.com

I love it when a hotel welcomes guests with a handwritten note, and Alino Hotel makes it even more special by writing the welcome message on the mirror, making you truly feel at home.

The parents stayed in the Deluxe Queen Room Rm 801, which had enough space to move around and a view of St. Luke’s Medical Center – Quezon City.

Amenities. Microwave | Slippers | Electric Kettle | Mini Refrigerator | Hangers | In-room Safety Box | 2.5L Water | Hair Dryer | Telephone | 55-inches Smart TV | Toiletries | Towels and Bathrobes | Daily Housekeeping | Coffee and Tea Amenities

The room is ideal for both business and leisure travelers, with a mini-pantry equipped with a microwave for heating food, a kettle for hot drinks, a mineral water dispenser, and a Nespresso machine for coffee.

We always appreciate hotels that provide an iron and ironing board in the room, so there’s no need to request one.

The toilet and bath is also spacious, clean, and complete with a nice shower, bidet, and layout.

The boys stayed in the Standard Twin Room 802 next door, and we requested an extra bed setup. (They do not yet have adjoining rooms with connecting doors.)

The showers come with a rainfall shower or option for a flexible shower, and a hot and water option.

They provide standard toiletries, good fluffy towels, and a clean toilet.

The welcome merienda is quite unique and thoughtful, with pandesal, cheese, and their own jams—masarap!

AMENITIES

Each floor features a wood carving from Pampanga depicting unique Filipino culture and local games.

There is a 24/7 gym with a treadmill and free weights to keep you active and healthy.

The 6th floor has an alfresco pool area with a skyline view of the Ortigas and Quezon City areas.

I love their service mantra of Alagang Filipino, as shown in the swimming pool mural.

They have a 50-seater ballroom, perfect for milestone celebrations and intimate gatherings with friends.

KUTCHARA

We dined here for lunch, breakfast, and dinner, ordering most of the items, and here’s what we loved:

Kansi at Baka (₱790)
Tender beef shank and marrow simmered with lemongrass and young breadfruit, finished with native batwan fruit.

Their kansi is quite good, with the sourness from the batwan, good chunks of beef with tendon and young breadfruit. I love the soup, which is a cross between sinigang and bulalo, but it can be a bit salty.

Pritong Hito at Burong Mustasa (₱720)
Wok-fried catfish with calamansi, lime zest, and fish sauce, served with pickled mustard greens and Buro.

This hito (catfish) has crispy skin, and even the bones are crunchy. It’s a Pampanga specialty, best eaten with pickled mustard greens and buro (fermented rice)—ang sarap nito.

Kare-Kare (₱980)
Braised oxtail and tripe in peanut sauce, served with seasonal vegetables and shrimp paste.

The kare-kare has a rich peanut sauce with good chunks of oxtail, best eaten with salty shrimp paste.

Ilo-Ilo Batchoy (₱370 solo serving)
Rich pork and beef broth with egg noodles, pork cracklings, liver, scallions, and bone marrow.

Masarap rin yung batchoy, served as a solo portion, with a rich meaty broth, generous noodles, and chicharron, with umami from the bone marrow.

Kapampangan Sisig (₱360 solo ₱685 sharing)
Slow-boiled pork jowl and grilled chicken liver, with red onions, soy sauce, calamansi, and chilis.

The sisig is a bit fatty but good for pulutan, with a bit of calamansi and sili.

Pansit Canton (₱290 solo ₱550 sharing)
Wok fried noodles with pork, Chinese sausage, shrimp, snow peas, carrots, and cabbage in a light chicken broth and oyster sauce.

The canton is also good, with plenty of noodles, making it a good option for celebrations and long life.

Whole Inasal na Manok (₱1,050)
Grilled spatchcocked chicken marinated in calamansi, Negros cane vinegar, garlic, and lemongrass, finished with annatto oil.

This chicken is grilled butterfly-style with inasal flavor — I enjoy it with a sawsawan of soy sauce, calamansi, vinegar, and a bit of sili.

DESSERT

Turon (₱180)
Banana and jackfruit in a crisp fried spring roll, topped with caramel sauce and fruit coulis served with ice cream.

Sometimes, you just crave a simple dessert like this banana jackfruit turon a la mode.

Halo-Halo (₱350)
Bananas in syrup, jackfruit, mongo in syrup, coconut milk, evaporated milk, and leche flan.

The halo-halo has good ingredients, leche flan, with coconut milk and the right amount of sweetness.

Ginataang Halo-Halo (₱250)
A classic Filipino warm dessert stew made with a vibrant medley of ingredients simmered in sweet, creamy coconut milk.

We enjoy this at home with creamy coconut milk and bilo-bilo, with a slightly savory and milky taste.

Mocktails: Calamansi Fizz ₱300, Shirley Temple ₱300
Cocktails: Amaretto Sour ₱350, Malibu Sunset ₱350

The cocktails/mocktails are decent, not too sweet, with good flavor combinations, but the glass is small.

Kutchara has a private dining room good for eight, for private celebrations or boardroom meetings.

BREAKFAST

Breakfast is either buffet, if occupancy is high, or a set plated meal.

Breakfast Combo # 1
Mix Salad, Pancake, Garlic Rice, Scrambled Egg, Pork Tocino, Beef Tapa, Danggit, Bacon

I like that they serve just a bit of tapa, tocino, and fried fish options, with pancakes to complete breakfast.

Café Mocha (₱350)

Their iced café mocha is also decent, with good-quality espresso.

FINAL THOUGHTS

Overall, this is probably one of the best hotels to stay in New Manila, especially if you need a staycation spot in Quezon City or a hotel for business events. I like the clean room layout, complete with a pantry, as well as the welcome message and treats upon check-in. The Filipino touches in the design and the warm service from the staff make the stay even more enjoyable.

The food at Kutchara is good, and we especially enjoyed the kansi, pritong hito, kare-kare, batchoy, inasal, and their decent halo-halo. The hotel’s central location is convenient for attending events in the area, meeting up with family, or even holding your own events there. They also have plenty of parking from the 2nd to the 5th floor, which easily accommodates staycation guests.

ALINO HOTEL
970 E. Rodriguez Sr. Avenue, New Manila, Quezon City
+639171338075 or +632 8896 1188
 reservations@alinohotel.com
@alinohotel
Alino Hotel
 https://www.alinohotel.com

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Alino Hotel for inviting us.

p.s. we loved the thoughtful little touches during check-in—like the flat tops, Choc Nut, and sago’t gulaman—which made the welcome feel extra warm and distinctly Filipino.

The post ALINO +kutchara: This is what “Alagang Filipino” is all about (Hotel Review) appeared first on Awesome! - Our Awesome Planet.

If there’s one Japanese hotel I keep coming back to, it’s The Shinmonzen—easily my favorite stay in all of Japan.

Tucked among the rustic wooden houses of the historic Gion district, this all-black ryokan sits quietly beside the renowned Shirakawa River.

THE SHINMONZEN
Shinmonzen-dori, 235 Nishinocho, Higashiyama Ward, Kyoto
+81 75-533-6553
contactus@theshinmonzen
∞ @theshinmonzen
 https://theshinmonzen.com/

EXPERIENCE

Upon arrival in Kyoto, guests are treated to a complimentary one-way private luxury van transfer from any location—whether a hotel or train station.

Right away, you’re treated to attentive, hands-on service as you’re chauffeured through the historic Gion district, arriving at the hotel’s doorstep.

Upon check-in, you’re seated in the reception area, which doubles as a library.

From there, you enjoy a serene view of the Shirakawa River beside you.

One thing that stood out is the Michelin recognition that The Shinmonzen received earlier this year—Two Michelin Keys, a distinction from the Michelin Guide that highlights hotels offering exceptional stays, design, and service.

An impressive feat, made even more remarkable by the fact that The Shinmonzen’s restaurant, Jean-Georges at The Shinmonzen, earned its first Michelin star in the 2025 Michelin Guide.

This time, I opted for one of only three Japanese-style rooms, the Ishi room—“rock” in Japanese.

A ryokan is a traditional Japanese inn, often featuring tatami-matted rooms, sliding doors, futon bedding, and communal baths (onsen).

At The Shinmonzen, it blends modern luxury with the classic ryokan aesthetic, offering a minimalist, intimate stay with refined Japanese touches.

The room was fairly spacious, especially by Japanese standards, and had its own balcony with a view of the Shirakawa River.

My own bonsai Japanese cherry blossoms added the perfect touch.

To complement the setting, they also prepared a refreshing citrus drink, paired with fresh strawberry desserts.

Not to mention, everything in the minibar and treats drawer—featuring locally sourced items from Kyoto, down to the bottled drinking water—was complimentary, replenished daily, and plentiful.

With the spacious layout, you also get a full-size walk-in closet, providing ample space for clothes and luggage while keeping everything neatly tucked away and organized.

Just across from it, a pair of his-and-hers marble sinks adds a refined touch of elegance and understated luxury.

The highlight of the room is the hinoki tub, which is prepared for you during the evening turndown service. Crafted from fragrant Japanese cypress wood, a hinoki tub is renowned for its soothing aroma and deeply relaxing, spa-like bathing experience.

KYOTO

But what truly makes The Shinmonzen unique is its location. It sits in the heart of Kyoto’s historic Gion District, an area in Kyoto where Japan’s cultural heritage has been preserved through the ages.

Just a 5-minute walk from The Shinmonzen is Gion Shirakawa, a scenic stretch along the Shirakawa River lined with traditional wooden houses and the historic Tatsumi-bashi Bridge. Featured in the film Memoirs of a Geisha, it remains a popular spot for photography and leisurely sightseeing.

All these waterways flow into the Kamo River, Kyoto’s main river, known for its cherry-lined banks, walking paths, and riverside restaurants—a central hub for locals and seasonal festivals.

JEAN-GEORGES

At The Shinmonzen, the culinary highlight is Jean-Georges, the ryokan’s luxury restaurant, offering a refined fusion of French and Japanese flavors using seasonal, locally sourced ingredients.

It’s no surprise that Jean-Georges at The Shinmonzen earned a Michelin star in the Michelin Guide 2025, marking it as one of Kyoto’s elite dining destinations.

For starters, we were served a wide array of savory finger foods, including sea urchin with yuzu, serrano tuna ribbons, and sea trout, just to name a few.

Hands down, my favorite was the sea urchin.

The egg toast with caviar and dill was another one of my favorites.

The green asparagus, paired with earthy morel mushrooms and rich hollandaise sauce, was a standout dish.

Crispy amadai with Kuji green onions, Kyoto spinach, and green olive dressing.

The night was topped off with an array of locally sourced strawberries, served with tapioca and elderflower.

The next day, breakfast was also served at Jean-Georges, where checked-in guests could choose between American and Japanese options. Of the two, I tried both—but the Japanese breakfast was the clear winner.

THE SHINMONZEN

Overall, this was my second stay at The Shinmonzen, and it was every bit as memorable as I remembered—perhaps even better this time. Every corner of the property reflects meticulous attention to detail, from the cuisine to the warm Japanese hospitality, making the stay an experience in itself.

Honestly, I wouldn’t mind spending an entire day at the resort without stepping outside, because here, you can experience the true essence of Kyoto without leaving the hotel.

The Shinmonzen first captured me with its refined Japanese luxury design, but it’s the genuine warmth and care of the staff that makes me eager to return again and again.

THE SHINMONZEN
Shinmonzen-dori, 235 Nishinocho, Higashiyama Ward, Kyoto
+81 75-533-6553
contactus@theshinmonzen
∞ @theshinmonzen
 https://theshinmonzen.com/

Live an Awesome Life,

NICO of Team Our Awesome Planet

The post The Shinmonzen: Kyoto’s Quiet Masterpiece (Hotel Review) appeared first on Awesome! - Our Awesome Planet.

Boracay is an island in the Philippines that many people know and love. It is one of the most popular beach destinations in the country, ideal for travelers who want to relax and enjoy a carefree vacation.

Our view of Boracay has changed over the years. When we first visited, it was about partying with friends and trying every activity we could. After returning a few times, our preferences have shifted. Now we see it as an island escape an hour from Manila, where we prefer to stay in one place, enjoy the resort, watch the sunset, and celebrate special moments.

Crimson Resort and Spa Boracay reflects that—one of the most exclusive resorts on the island, and visiting it may have changed how we see Boracay.

CRIMSON BORACAY
Station Zero, Boracay Island, Philippines
+63 2 8250-4658
boracay.reservation@crimsonhotel.com
@crimsonboracay
https://crimsonhotel.com/boracay

Related blog posts:
• Crimson Boracay check: why this might be the island’s best resort? (2026 review)
• CRIMSON BORACAY Staycation Guide (2024)
• CRIMSON BORACAY: The Most Awesome Family Experience in Boracay! (2019)

CRIMSON ARRIVAL

The Crimson experience begins when you arrive at Caticlan Airport. As you step out, you’re greeted with warm smiles and taken by a chauffeur to a waiting van, with assistance from the Crimson staff.

Shortly after, you’re taken to a private port, away from the crowded public terminal most visitors use—an access reserved for Crimson and a select few resorts.

Crimson has its own mini ferry terminal and guest reception in Caticlan, with snacks and refreshments, and a private speedboat that takes you directly to the resort’s main beachfront.

A far cry from the chaotic, bustling public terminal where most of the island’s resorts converge.

Here, the experience is simple: arrive, freshen up, hop on the boat, and go directly to the hotel’s beachfront. No lines, noise, confusion, or waiting—just the Crimson experience.

STATION ZERO

We’ve all heard of Boracay’s Stations 3, 2, and 1—the busy stretches of beach, each with their own perks and drawbacks. Station Zero, though, is different. It is Crimson’s private “little Boracay,” completely away from the crowds.

Station Zero, though, is different. Modern white structures blend seamlessly with the white sand and crystal-clear waters—it is the textbook image of Boracay. It is Crimson’s private “little Boracay,” completely tucked away from the crowds.

Once you step onto the hotel grounds, you are taken on a short two-minute ride through the gardens to the resort’s main reception at the back.

Much like its exterior, the hotel’s interiors embrace a modern tropical style, blending clean lines and contemporary design with warm, natural materials and furnishings that create a relaxed, island feel.

The design blends sleek, luxurious architecture with natural materials such as stone, wood, and concrete.

RESORT STAY

Crimson Resort Boracay offers a range of room types and levels of luxury, but we opted for one of their signature options—a spacious, family-friendly Sea View Suite.

It has an unobstructed view of the entire Station Zero cove, with floor-to-ceiling windows and automated blinds and sheers for convenience.

And with every room, you also receive a complimentary signature Crimson eco bag with a matching beach hat.

The team even surprised us with welcome treats.

Not to mention, the room also features a double-access bathroom with a bathtub, a his-and-hers vanity, and a large standalone rainfall shower.

The room is also spacious enough to include a balcony, a lounge bed, and a living room sofa that converts into a bed. Comfortably, it can accommodate up to four adults.

And of course, as if the floor-to-ceiling windows weren’t enough, you also get a balcony for a better, personal view of the Boracay sunset.

BORACAY SUNSET

Speaking of sunsets, Boracay is known for having some of the best in the Philippines—world-renowned, drawing visitors from all over the globe just to witness it.

And come sundown, the resort’s vibe shifts from its striking white façade to a warmer tone, setting the stage for one of the most beautiful sunsets in the islands.

Crimson has over four pools, so there are plenty of spots to catch the sunset, but one of our favorite places to watch it is right by the beachfront.

Not to mention, there are private villas, each with its own plunge po

Although not quite as fine and white as Boracay’s main beach, Station Zero offers a more laid-back experience with far fewer crowds and boats. You still get the same incredible sunset views from the comfort of your own space.

But in my opinion, the best place to watch the sunset is from the comfort of your room.

Nothing beats watching the sunset from an elevated platform with floor-to-ceiling windows, offering an unobstructed view of Boracay’s famous sunset—all from the comfort of your room and away from the crowds. Definitely a view worth treating yourself to.

DINING

For dining, if you’re tired of taking the free shuttle and eating at restaurants on the main beach, Crimson has you covered with three specialty restaurants.

The first stop is a beachfront Asian restaurant serving lunch and dinner. We ordered their signature Margherita pizza and enjoyed it right by the beach.

We also had sushi delivered straight to our room.

The next stop is Mosaic, their semi-fine dining restaurant. It offers some of the best table views in the house, with a dramatic water fountain outside—perfect for treating yourself or impressing a date.

Last but not least is Saffron, Crimson’s Filipino and Western restaurant, serving all-day dining from 7 AM to 10 PM.

For lunch, we ordered Filipino favorites like sinigang, lumpia, and humba steak.

Saffron is also where breakfast is served for checked-in guests, and it can get quite crowded during peak morning hours.

I’d say this is my new personal favorite for all-inclusive resort breakfasts. There’s such a wide variety—Filipino, Western, Chinese, Japanese, and other Asian flavors.

Without a doubt, this offers one of the largest and most impressive breakfast selections on the island in both variety and quality. Every dish feels thoughtfully prepared, making breakfast a standout experience.

FINAL THOUGHTS

Overall, I’ve always had a soft spot for Boracay, but thinking about the trip there can feel exhausting—airport transfers, land transfers, boat rides, then another transfer before reaching the hotel. It takes away from the excitement of going on vacation.

That’s why staying at Crimson feels different. They handle everything and make the journey smooth and comfortable, turning what is usually the most stressful part of the trip into part of the experience. The buffet, rooms, and private beach are bonuses.

If you feel like you’ve done the usual Boracay trip, I recommend trying something different like this. It’s not the cheapest option, but it feels like a once-in-a-lifetime stay. You know how people say once you fly business class, it’s hard to go back to economy? This feels the same. After experiencing this level of comfort, regular trips won’t feel the same.

More than the luxury, what keeps us coming back is the hospitality. I like how they welcome you in the afternoon with Filipino snacks and prepare your room for turndown. Small gestures like that make a stay feel special.

CRIMSON BORACAY
Station Zero, Boracay Island, Philippines
+63 2 8250-4658
boracay.reservation@crimsonhotel.com
@crimsonboracay
https://crimsonhotel.com/boracay

Live an Awesome Life,

NICO of Team Our Awesome Planet

p.s. Special thanks to the Crimson Boracay team—especially Sam and Melissa—who went above and beyond to surprise my mom. They prepared a thoughtful little treat in our room while we were out, making her birthday celebration, even though it was a week earlier, feel extra special.

The post Crimson Boracay check: why this might be the island’s best resort? (2026 review) appeared first on Awesome! - Our Awesome Planet.