An island state of mind at Plantation Bay

 

By Rey Ilagan

Published Jun 1, 2026 10:00 pm

Plantation Bay Resort and Spa is an 11.4 hectare luxury paradise in Cebu. (Photo: Plantation Bay)

The summer season never quite feels complete without one last escape to the sea. Before the rains fully settle in and the pace of daily life takes over again, there is always that lingering desire for a few more days of sun, sand, and sea.

For my final attempt at a summer getaway this year, I found myself at Plantation Bay Resort and Spa in Cebu.

I have to admit: I may very well be among the last people in my circle of friends to visit this iconic resort. For years, I had heard stories about its sprawling lagoons, exceptional service, and unique approach to luxury. Yet somehow, visit after visit to Cebu, I never found my way to the resort.

After spending a few days there last month, I could only ask myself one question: Why did I wait so long?

Plantation Bay's grand lobby (Photo: Rey Ilagan/Manila Bulletin)

From the moment I arrived, the resort definitely made an impression.

The expansive lobby area immediately sets the tone for the entire experience with its colonial elegance meets Caribbean-inspired architecture. Turquoise-painted steel truss ceiling, white wicker lounge furniture, natural stone walls, oversized birdcage, and impressive chandeliers with botanical motifs frame the grand tropical resort lobby. It possesses a timeless charm that reminds guests they are entering a place designed not merely for accommodation but for retreat.

Elements of the resort's grand lobby (Photo: Rey Ilagan/Manila Bulletin)

Bakehouse by the beach (left) and a giant birdcage located at the lobby (Photo: Rey Ilagan/Manila Bulletin)

As I reached my suite, the story continued. Stepping inside felt less like checking into a resort and more like arriving at a private tropical retreat. Warm earth-toned walls, handcrafted terracotta floors, rich wooden furnishings, and classic plantation shutters create an atmosphere that is both elegant and inviting. The bedroom, anchored by a romantic four-poster king bed draped in flowing white canopies, evokes that charm of old-world island escapes.

What struck me most, however, was how Plantation Bay approaches luxury.

In an era when many resorts compete through spectacle and towering buildings, Plantation Bay, now celebrating its 30th year, chooses a quieter path.

Living area (Photo: Plantation Bay)

Iguazu House (Photo: Rey Ilagan/Manila Bulletin)

Toilet and bath (Photo: Plantation Bay)

Bedroom of Iguazu Suite (Photo: Plantation Bay)

Spread across 11.4 hectares, the resort is designed horizontally rather than vertically. Instead of looking up at imposing towers, guests look outward toward lagoons, gardens, pathways, and open skies. The layout subtly shifts your mindset. Rather than feeling like a visitor to a hotel, you feel as though you have arrived at an expansive beachfront estate.

There is a comforting familiarity with it.

The bike-friendly lanes, vast greens, and interconnected waterways evoke memories of family vacations and carefree summers. The property invites exploration without demanding it. You can spend an entire afternoon cycling or walking through the grounds, strolling beside lagoons, or simply sitting under a shaded pavilion doing absolutely nothing.

And that, perhaps, is the point.

(Photos: Plantation Bay)

(Photos: Plantation Bay)

Plantation Bay understands something many luxury destinations may have forgotten: Sometimes the greatest indulgence is just being present in the moment.

The resort’s signature saltwater lagoons are naturally its centerpiece. Covering 2.3 hectares, these crystal-clear waterways weave throughout the property, creating ever-changing views from almost every angle. Guests can have a leisurely swim, kayak, or sunbath under the afternoon sun, fostering an experience that’s both restorative and calming.

For those seeking more activity, there is plenty to discover. Guests can enjoy archery, tennis, wall climbing, and a fully equipped gym. Yet despite the abundance of options, the atmosphere never feels busy. A large part of that comes from Plantation Bay’s philosophy of quiet luxury.

(Photos: Plantation Bay)

(Photos: Plantation Bay)

The resort enforces a no tipping policy, ensuring service is delivered from genuine hospitality rather than expectation. Staff members are attentive, warm, and remarkably efficient at any area in the whole resort, creating a seamless experience from check-in to departure.

Equally impressive is its commitment to tranquility. Motorized watercraft are prohibited on the lagoons, preserving an atmosphere where the loudest sounds are often birdsong, flowing waterfalls, and the gentle rustling of palm trees.

It is a small detail that makes a world of a difference.

Kilimanjaro Kafe and its famed 'World's Best Kare-Kare' (Photos: Plantation Bay)

Route 66 Diner (Photo: Plantation Bay)

Palermo Restaurant (Photos: Plantation Bay)

Fuji Restaurant interiors (left) and its famous 'World's Best Tempura' (Photo: Plantation Bay)

Dining, meanwhile, becomes part of the journey. Each dining outlet in the resort is a testament to the best experience a guest can become accustomed to.

At Kilimanjaro Kafe, the resort’s flagship restaurant, guests can enjoy international favorites any time of the day. Among its standout dishes are the famed “World’s Best Kare-Kare,” hearty Bulalo, and indulgent Twice-Fried Pork Belly.

Fiji, meanwhile, offers fresh seafood and Pacific Rim specialties in a relaxed setting with beach as the main view. A definite must-try is the Four Jumbo Prawns, part of what the resort proudly calls the “World’s Best Tempura”--and easily among the best tempura I have ever tasted.

At Palermo,the spotlight shines on premium steaks, from prime cuts to wagyu selections, making it a destination for serious steak lovers. For a touch of nostalgia, Route 66 serves burgers and steaks within a charming 1950s-style diner.

Each venue possesses its own character, allowing guests to move through different culinary experiences without ever leaving the resort.

Mogambo Springs (Photo: Rey Ilagan/Manila Bulletin)

Mogambo Springs (Photo: Rey Ilagan/Manila Bulletin)

Another pleasant surprise was the wellness component. At Mogambo Springs, Plantation Bay’s Japanese-inspired spa village, wellness extends beyond the traditional massage. Guests can experience thermal contrast therapies, healing pods, red-light therapy, sensory floating tanks, and even hyperbaric oxygen treatments. It’s not every day you get to see those being offered at resorts. But at Plantation Bay, it’s one you mustn’t miss out on. This reflects a growing understanding that modern luxury is no longer defined solely by comfort, but also by restoration.

After all, the true measure of a holiday is not how busy it is but how renewed you feel when it ends.

As my stay drew to a close, I found myself lingering a little longer than usual, reluctant to leave the calm that Plantation Bay had so effortlessly created.

Plantation Bay Resort and Spa is an 11.4 hectare luxury paradise in Cebu. (Photo: Plantation Bay)

Perhaps that is its greatest achievement for my stay. Beyond the impressive facilities, beautiful lagoons, and excellent dining options lies something more meaningful: a genuine sense of ease.

If there’s one resort that showcases the best of Filipino hospitality with international flair, Plantation Bay deserves a place among the country’s finest. It is a masterclass in how a Philippine resort can blend Filipino warmth with world-class service, creating an experience that feels polished yet deeply personal.

It reminds me that luxury does not always have to announce itself loudly. Sometimes, it is found in silence, in space. And sometimes, it is found in finally visiting a place you’ve heard about for years and realizing it was worth every moment of the wait.

Chenonceaux House (Photo: Rey Ilagan/Manila Bulletin)

From south to shore: A taste of Mindanao in Boracay

Exploring Southern Mindanao's flavors at Crimson Resort

 and Spa Boracay with Chef Miguel Cabel Moreno

By Rey Ilagan

Published Jan 6, 2026 04:19 pm    

Chef Miguel’s presence is quite unmistakable: quietly commanding, thoughtful, and deeply rooted in where he comes from. Born in Sulu and shaped by life in Zamboanga, Chef Miguel has made it his life’s mission to bring Mindanaoan cuisine into conversations it has long been excluded from. Watching him move through the kitchens of Crimson Boracay, you sense that this isn’t simply about food. It’s about representation and about pride of telling a story to many Filipinos–and even foreigners–have yet to fully taste.

Chef Miguel Moreno

For those unfamiliar with his work, Chef Miguel is the man behind Palm Grill, with branches in Tomas Morato, Quezon City (opened in 2017) and Araneta City, Cubao (2023), both championing cuisines from ZamBaSulTa or Zamboanga, Basilan, Sulu, and Tawi Tawi. He is also the force behind Cabel Filipino Heritage Restaurant inside the Malanacanang Compound in Manila City.

With the entry of the Michelin Guide to the Philippines last October, both of his restaurants earned Bib Gourmand distinctions. Palm Grill was cited for its “warm hospitality and classic Southern Mindanao cuisine” defined by spices, acidity, and roasted coconut, while Cabel was praised for reflecting “the length and breadth of the Philippines, albeit with a penchant for Southern Mindanao.”

Chef Nickolai Stoyanov

Recognition, yes but for Chef Miguel this is not the end goal.

What struck me during our conversation was how often he returned to the idea of home. Every dish he served during “From South to Shore” felt like an ode to home, like an edible memory designed to transport diners from Boracay’s shores to his kitchen in Mindanao.

Mozaic Latin Grill at Crimson Spa and Resort Boracay

Golden collaboration

The collaboration itself came together organically. Crimson Boracay’s executive chef, Nickolai Stoyanov, had been increasingly interested in weaving Mindanaoan flavors into the resort’s dining concepts, whether subtly in buffet spreads or more deliberately through a la carte offerings. While exploring possible collaborations, he came across an article on Chef Miguel. By mid-2025, Crimson reached out.

At the time, neither party knew that Michelin recognition was just around the corner. In a twist of fate, the partnership was sealed before accolades arrived, making the collaboration feel less like a calculated move and more like a meeting of kindred spirits. Notably, Crimson Boracay itself, through its restaurant Mosaic, was later recognized as Best Restaurant at the Conde Nast Johansens Awards for Excellence in 2026. Its sister property in Cebu, Crimson Resort and Spa Mactan, would also get a nod from the Michelin Guide for its Spanish restaurant, Enye.

“When Crimson called, it was a no-brainer,” Chef Miguel recalled. “I never say no to collaborations. I always find time because that’s how we push the narrative forward. That’s how we spread the word.”

Echoes from the south

The first night unfolded at Mosaic Latin Grill, where Chef Miguel worked alongside Chef Nickolai and Chef Josephine Doromal. The brief from the executive chef was clear: Mindanaoan food, seen through a Spanish and Latin American lens. This approach felt natural for Chef Miguel given Zamboanga’s heritage.

Chef Miguel presented Amor del Mar (translation: Love from the Sea), a delicate yet deeply flavored dish of tiger prawn and red grouped in coconut milk and turmeric reduction; and Mi Abuela (My Grandmother), lengua estofado paired with arroz valenciana—a recipe passed down from his grandmother to his mother, and now to him.

“This dish is an ode to my grandmother,” he said. “She taught me how to make valenciana and lengua when I was a kid.”

The dinner, paired with wines from AWC Philippines, also featured Scallop Ceviche, sea urchin leche de tigre, piment d’Espelette; Wagyu Flat Iron Steak, asparagus spears, roasted beef puree, braised morels, Aji Verde; and Pomegranate Mousse, pomegranate cremeux, citrus salsa, calamansi curd, and spicy strawberry sorbet.

Tausug roots by the sea

On the sophomore night, the experience shifted to Azure, Crimson Boracay’s beachfront dining outlet, where the atmosphere was livelier and the flavors more intense. Here, Chef Miguel collaborated with Chef de Cuisine Philip Arroza, bringing his Tausug roots to the forefront.

Standout dishes included Thalassic Ceviche—Spanish mackerel cured without vinegar, enriched instead with coconut milk and dried fish—and Blackened Chick of the Tausugs, featuring burnt coconut, turmeric rice, and Mindanaoan ensalada. Dessert was Hinti, a comforting composition of sweetened coconut mean, banana fritters, and house-made 100 percent carabao milk gelato.

“This is where it really dives into my Tausug roots,” Chef Miguel said. “Heavy coconut, burnt coconut, turmeric, these are flavors I grew up wth.”

Chef Philip also offered Kinunot na Tinapa or Shredded Smoked Fish with smoked blacken scad, malunggay leaves, peachy, banana blossom, and coconut sauce; as well as Sinugba or Grilled Meat with iberico pork secrete, coriander coconut rice, green mango salsa, and pumpkin puree.

From Mindanao to the world

Nearly nine years into running Palm Grill, Chef Miguel still believes there is much work to be done.

“Not a lot of people get to travel to Mindanao, especially Zamboanga, Basilan, Sulu, Tawi Tawi,” he said. “So people don’t know the food. There’s also apprehension and fear.”

He is quick to dismantle misconceptions, especially the tendency to box Mindanaoan cuisine as something unfamiliar. In fact, the flavor profile of Mindanaoan food is right there along Southeast Asian cuisines–Thai, Indonesian, Singapores–rich in spices, coconut, turmeric, and familiar cooking methods. For many diners, the revelation is the same: It’s new, yet comforting.

Culture and legacy

Beyond restaurants and collaborations, Chef Miguel has also authored two children’s books, “Si Migoy, Ang Batang Tausug” and “Ang Kwento ni Putli Mandi.” These introduce culture and cuisine to the next generation.

Legacy, for Chef Miguel, is not measured by profit margins. “If there are savings, thank God,” he said. “Most of the time, we’re just breaking even. But what matters most is purpose.”

As the collaboration came to a close, I realized that what Chef Miguel is building is far larger than a culinary empire. It’s a bridge between regions, histories, and identities. In every dish, from Boracay to Manila, he reminds us that Filipino cuisine is truly something we should be proud of.

“It's not just a business of putting up a restaurant. It's a business of introducing history and culture. It's a business of educating people, and it's a business of reminding them to continuously be proud of who we are as Filipinos,” he said.

“I think we, as Filipinos, should be extremely proud of our cuisine because it's so diverse. It's so multifaceted. It's glorious,” he concluded.

And perhaps, all it takes to understand Mindanaoan cuisine is to sit at the table, and taste.

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Clearing the air

BY REY ILAGAN

Mar 14, 2025 07:37 AM

  

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EDITORS DESK

IQAir recently released its 7th annual World Air Quality Report on March 11, shedding light on the most polluted countries and areas in 2024. The findings highlight concerning trends in global air pollution, with most regions failing to meet recommended air quality standards. 

The Philippines ranked 74th worldwide, with an average US AQI of 62 and a PM2.5 concentration of 14.82 micrograms per cubic meter (μg/m³) average of PM2.5—three times the World Health Organization’s (WHO) annual guideline value. This marks a decline from 2023, when the country ranked 79th with a PM2.5 level of 13.5 µg/m³. Pasig City emerged as the most polluted city in the country, recording a US AQI of 89, while Carmona, Cavite was named the cleanest city with a US AQI of 41. 

This year’s report analyzed data from more than 40,000 air quality monitoring stations across 8,954 locations in 138 countries, territories, and regions, providing a comprehensive look at global air pollution trends.

The report noted that only 17 percent of global cities meet WHO’s air quality guidelines. Seven countries—Australia, Bahamas, Barbados, Estonia, Grenada, Iceland, and New Zealand—met the WHO’s recommended annual PM2.5 level of 5 µg/m³, while the most polluted were Chad, Bangladesh, Pakistan, Congo, and India. 

“Air pollution remains a critical threat to both human health and environmental stability, yet vast populations remain unaware of their exposure levels,” IQAir Global CEO Frank Hammes said.

“Air quality data saves lives. It creates much-needed awareness, informs policy decisions, guides public health interventions, and empowers communities to take action to reduce air pollution and protect future generations,” Hammes continued.

We all know that health declines when people are exposed to poor air quality. Exposure to PM2.5—fine particulate matter linked to air pollution—can contribute to serious health conditions, including asthma, cancer, stroke, and lung diseases, according to IQAir. Studies also associate prolonged exposure with congenital heart defects, allergic diseases, cognitive impairments, neurodevelopmental disorders, and mental health issues.

With the Philippines highly vulnerable to environmental risks, local governments like Makati and Quezon City are stepping up efforts to improve air quality monitoring and policy interventions.

Makati has installed real-time air quality monitoring systems in key barangays to provide accurate pollution data. These sensors track various indicators, including heat index, temperature, humidity, CO2 levels, and particulate matter.

“With these sensors, we are able to zero in on areas in the city where poor air quality poses serious health hazards,” Makati Mayor Abby Binay said during the 2024 Taal Volcano vog emissions. “These smart devices also help the city government monitor compliance with the Clean Air Act and related regulations, particularly among businesses.”

The city then posts regular advisories on social media, informing residents about pollution levels and necessary precautions. In 2024, the city had 824 indoor air quality monitoring devices and 200 outdoor units equipped with solar panels. 

Quezon City has also expanded its air quality monitoring network last year, with 40 non-reference air quality sensors and one reference station tracking pollutants such as PM2.5 from vehicle and industrial emissions. The data collected informs local policies and environmental projects.

“Guided by the city’s air quality management plan, which identifies mobile sources as the primary contributor to air pollutants based on the city’s Emission Inventory, we are actively pursuing measures to meet the more stringent air quality guideline values set forth by the World Health Organization,” Quezon City Mayor Joy Belmonte explained. “These efforts involve evidence-based policy interventions and projects aimed at achieving even better air quality for our constituents.”

To keep residents informed, Quezon City publishes real-time air quality index updates every Monday, Wednesday, and Friday on its official website and social media pages, including the Climate Change and Environmental Sustainability Department Facebook page.

Improving air quality across the Philippines will require stronger policies and sustained efforts like these monitoring systems in Makati and Quezon City. With air pollution remaining a major public health risk, everyone must stay informed and do their part in reducing it.

(Rey Robes Ilagan is the editor of Manila Bulletin’s Environment and Sustainability section.)