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 island to receive the distinction.
Marking the milestone, the resort has introduced Yím, a contemporary Thai restaurant that brings authentic, chef-led cuisine to Boracay as part of a broader strengthening of its food and beverage program.
Designed to showcase modern Thai cuisine, Yím features clean architectural lines, a relaxed yet refined atmosphere, and a menu rooted in authenticity, executed by a resident Thai chef with experience in high-end restaurants and luxury hotels worldwide. 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, where golden sunsets give way to long, leisurely evenings with live entertainment, and themed culinary events.
In the mornings, an extensive breakfast spread featuring continental and Asian favorites, just-baked pastries, fresh juices, and barista coffee offers an ideal start to the day.
Throughout the day, the kitchen continues this emphasis on freshness with hand-stretched pizzas, house-made pastas, and oven-warm breads prepared to order.
Together with its bar program, the resort’s outlets reinforce a deliberate shift toward destination-led dining within a beachfront environment.
“Being recognized 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.
“Boracay is one of Asia’s most iconic island destinations, and our focus has always been consistency—from room presentation and operational detail to the warmth of our Filipino service culture. The past decade has been about building that foundation. Now we are strengthening it,” Henrichs adds.
That consistency extends beyond dining. Situated on the coveted Station 1 stretch of Boracay’s four-kilometer White Beach, The Lind Boracay is the only lifestyle resort on the island with its own private section of shoreline.
Guests benefit from immediate access to powder-fine sand and calm waters, while enjoying a degree of privacy set apart from the busier southern end of the beach. Contemporary design frames expansive sea views, while service remains intentionally warm and unobtrusive.
As the flagship of The Lind Hotels, the Boracay property reflects the group’s commitment to continuous refinement—an ethos visible in operational standards, guest interaction, and design-led enhancements across all outlets.
This philosophy also guides the brand’s measured expansion into other iconic island destinations in the Philippines, including forthcoming projects in Coron and Siargao.
“The addition of Yím reflects how seriously we take the role of dining within the overall island experience,” Henrichs says.
“We believe thoughtful design, authentic culinary concepts, and disciplined service standards can coexist naturally within a beachfront setting. That mindset defines The Lind brand today and will shape how we grow in the years ahead,” he adds.
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