Boracay’s only MICHELIN Guide-listed hotel is building on its recognition with a bold new dining concept and further enhancements across the resort.
The Lind Boracay secured its MICHELIN Guide recommendation in 2025, its tenth year of operation, becoming the sole property on the idyllic Philippines island to ever receive the distinction. Marking the milestone, the resort has introduced Yím, a contemporary Thai restaurant bringing authentic, chef-led Thai cuisine to Boracay as part of a broader strengthening of its food and beverage programme.
Designed to showcase modern Thai cuisine, Yím presents clean architectural lines, a relaxed yet refined atmosphere and a menu rooted in authenticity that is executed by a resident Thai chef with experience in high-end restaurants and luxury hotels around the globe. The concept adds a new dimension to Boracay’s dining landscape, positioning food as a central driver of the resort experience.
Yím forms part of a sustained focus on culinary quality across the property. Elsewhere, Crust serves creative Mediterranean-influenced dishes in an airy beachfront setting. It’s a place where golden sunsets ease into long and leisurely evenings with live entertainment and regular themed culinary events.
In the mornings, an extensive breakfast spread featuring continental and Asian favourites, flaky just-baked pastries, fresh juices and barista coffee gets the day off to an ideal start. Throughout the day, the kitchen continues the theme of freshness with hand-stretched pizzas, house-made pastas and oven-warm breads prepared to order. Together with its bar programme, the resort’s outlets reinforce a deliberate move toward destination-led dining within a beachfront environment.
“Being recognised by the MICHELIN Guide in our tenth year was a significant moment for us, not as an endpoint but as validation of the standards we have been refining since we opened,” says Pierre Henrichs, Chief Operating Officer of The Lind Hotels.
