A feast by the sea

THE SUNSETS at Hamilo Coast blend fiery reds and yellows with soft pastels of blue, orange, and white.

Manila Bulletin was invited to experience a three-day escape at Hamilo Coast, where the sea stretched wide, the sunsets burned bright, and indulgence came as naturally as the tide.

The first day ended in unforgettable fashion. At five in the afternoon, the yacht set sail, chasing the setting sun across the waves. The sky transformed—red into gold, gold into violet, then fading into a quiet onyx night. A personal butler served cheeses, charcuterie, and fine wines, their flavors heightened by the salt air and the hush of the open sea.

Three days at Pico Sands Hotel unfolded in measured luxury. The rooms framed postcard-perfect views—the lagoon still as glass, the mountains standing guard. Mornings began with strong coffee and sea air. Afternoons stretched into slow walks on the shore, the waves erasing footprints as quickly as they were made.

CHASING the sun at Hamilo Coast

The Country Club offered its own rhythm of leisure—basketball courts echoed with dribbled balls, rackets sliced through pickleball matches, and the bowling alley hummed with easy laughter. Club Pico kept younger guests entertained with crafts and stories of the sea.

For those drawn to the water, Pico de Loro Cove offered adventure—jet skiing, paddleboarding, and snorkeling in vibrant marine sanctuaries, part of Hamilo Coast’s conservation efforts. The resort’s commitment to sustainability ran deep, ensuring the beauty of its waters remained for generations to come.

CAPTAIN-WAITER Fernan Flores aboard the sun-chasing yacht serves guests a platter of charcuterie, cheeses, fruits, and wine.

PICO de Loro cove

And then, there was the food.

Lunch on the first day at Pico Restaurant was a showcase of balance—baked mahi mahi in cartoccio, grilled lemon and pepper chicken, seasonal catch with gremolata, and roasted vegetable couscous. Fresh, vibrant, and perfectly executed.

Dinner that evening, beneath a dome of lights in the garden, was an experience in itself. Cheese-stuffed prawns arrived first, followed by smoky grilled squid. The highlight—a steamed pampano, its flesh tender and delicately flavored. Chef Leonido Mari of Pico Sands Hotel—Chef Leo—ensuring only the best made it to the table, confirmed its freshness before it was served.

CHEF DUO Pico Sands Hotel's chef Leonido Mari and Pico de Loro Beach and Country Club's chef Marlon Granados

STEAMED PAMPANO Fresh caught and bought in the nearby local market 

CHEESE-STUFFED PRAWNS Baked prawns slathered in creamy cheese

GRILLED SQUID Favorful, savory, and smoky squid cooked in Pico's special sauce

The second day brought more indulgence. Lunch at Reef Bar, set against the golden stretch of beach, was laid-back yet satisfying. The Pico Beef Burger, thick and juicy, was joined by tacos and burritos bursting with flavor. Then, as if the day needed a defining note, Chef Leo presented his tom yum pampano—his take on a Thai classic, its broth fragrant with lemongrass, lime, and just the right amount of heat.

Dinner at Sun Coral Dome closed the day on a high note. Chef Marlon Granados of Pico de Loro Beach and Country Club prepared a tableside salad, a rare display of hands-on service. The meal continued with confit butter salmon, its skin crisp, the flesh meltingly tender. Dessert arrived in the form of the Club Crepe, its delicate layers a sweet contrast to the cool evening air.

REEF BAR at Pico de Loro

PICO beef burger, tacos, and burritos

At Lagoa, the country club’s main dining venue, Filipino classics were given a refined touch. The bulalo arrived rich and comforting, pancit habhab with bagnet offered crisp and savory contrast, while the tanigue steak ala pobre proved that good ingredients need little embellishment.

For those dining at Arribada, exclusivity brought with it a taste of Spain. Pescado al horno, baked lapu-lapu layered with potatoes and tomatoes, was perfectly executed. Lengua con champignon, braised for hours, melted in the mouth. And then, the paellas—whether the squid ink-infused paella negra con camarones or the robust paella valencia—stood as a tribute to tradition.

Sun Coral Café, with its Mediterranean-Filipino fusion, delivered excellence in the form of a pork tomahawk steak—large, indulgent, and best enjoyed over a long evening. Sustainability was woven into every dish, a commitment that extended beyond the menu and into the resort’s ethos.

GRILLED Seasonal catch with gremolata

GRILLED lemon and pepper chicken

THE YACHT at Pico de Loro beach club

LAGOON VIEW ROOM at Pico Sands Hotel

Beyond the food, it was the people who left the greatest impression. Chef Leo’s warm hospitality made guests feel like insiders, his off-menu tom yum pampano a secret worth knowing. Chef Marlon anticipated needs before they were spoken, his service as much a highlight as the dishes themselves.

When it was time for rest, Rain, The Spa, offered a retreat within a retreat. Massages worked away tension, facials restored tired skin, and for a while, the outside world faded away.

The coast was stunning. The accommodations seamless in comfort. The views, unforgettable. But it was the details—the quiet clink of glasses under the stars, the scent of salt carried on the wind, the way the waves kissed the yacht’s hull—that lingered long after the last meal was served.

Some places are meant to be visited. Others, to be remembered. Hamilo Coast was both.