At 10, The Lind Boracay’s evolution comes with Michelin recognition and a Thai table

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December 23, 2025 | 9:59am

BORACAY, Philippines — Ten years ago, The Lind Boracay opened on the quieter stretch of Station 1 with a clear intention: to offer a beachfront experience that felt thoughtful, contemporary and distinctly Filipino. 

A decade later, the resort is marking that milestone not just by looking back, but by expanding what a Boracay stay can be—one that now includes Michelin Guide recognition and the arrival of the island’s first authentic Thai restaurant.

Opened in 2015 as the flagship property of The Lind Hotels, The Lind Boracay has become a familiar name among travelers who prefer calm over crowds and detail over excess. Its 118 rooms and suites, designed to open toward gardens, pools and White Beach’s iconic shoreline, helped redefine what a modern island resort could look and feel like. 

10 years of crafting experiences, creating memories

Over the years, it has built a reputation for seamless service and spaces that invite guests to slow down without feeling removed from the energy of Boracay. That consistency has not gone unnoticed. 

Earlier this year, The Lind Boracay was included in the Michelin Guide’s list of recommended hotels in the Philippines—one of only 20 properties nationwide and the sole representative from Boracay in the current selection. The recognition reflects what guests have long experienced: a balance of design, location, and service culture that feels intentional rather than performative.

“Being part of the Michelin Guide affirms what our guests have been telling us for 10 years,” says Zsolt Siket, vice president for operations and business development of The Lind Boracay. “That thoughtful design and heartfelt Filipino hospitality create stays that stay with you long after checkout.”

Reaching 10 years, however, also means having weathered change. 

The Lind Boracay has navigated the island-wide rehabilitation, the global pandemic and shifting travel patterns—emerging with a stronger focus on sustainability, family-centered travel and experiences that resonate with both local and international guests. 

Today, its community is a mix of Filipino families, balikbayans, foreigners and independent travelers who return not just for the beach, but for the feeling of familiarity the property offers.

As part of its anniversary, the resort introduced LINDecade offerings—celebratory stay packages that highlight what The Lind does best, from daily breakfasts at Tartine and Crust to curated afternoon tea experiences by the beach. 

Behind the scenes, new spaces such as The Gallery, an indoor events venue on the lobby level, signal a growing emphasis on gatherings and celebrations beyond leisure stays.

Perhaps the most noticeable change, though, is culinary.

A new spice in paradise

Last November, The Lind Boracay opened Yìm, which the property claims to be the island’s first authentic Thai restaurant, located within the resort’s beachfront grounds. 

Yìm—Thai for “smile”—takes over the former lobby lounge and bar, transforming it into a relaxed yet confident dining space centered on bold flavors and shared plates.

Designed for both hotel guests and walk-in diners, Yìm brings focused Thai cooking to Boracay, an island better known for its international comfort food and nightlife-driven dining.

The concept emphasizes food meant for the middle of the table—curries, stir-fries, grilled meats, and salads built on bright citrus, fresh herbs, deep spice, and savory sauces.

Leading the kitchen is Siriporn “Chef Joy” Krasae-at, a Thailand-born chef whose approach is grounded in how Thai food is actually cooked and eaten. 

Traditional techniques like stir-frying, steaming and grilling meet local seafood and produce, with spice levels adjusted to preference but flavors kept true to their roots.

“Boracay has long been known for its beaches and nightlife,” Siket shares. “With Yìm, we want to add something different to the conversation. We’re proud to open the island’s first authentic Thai restaurant—one that’s bright, punchy, and grounded in real Thai cooking.”

Some signature dishes include Green curry with coconut milk, eggplant, sweet basil and chili; Grilled marinated Australian lamb cutlets with nam jim jiew, star anise, and cinnamon stick; and Tom yum.

With its mix of indoor seating and open-air spots, Yìm fits naturally into The Lind’s rhythm: relaxed lunches after the beach, sunset drinks with bar snacks, or slow dinners built around conversation. 

Its beverage list—easy cocktails, fresh juices and a curated wine selection—is designed to complement heat and acidity, while the menu remains inclusive with seafood-forward and vegetarian-friendly options.

Defining the next Lindecade

Together, the Michelin nod, the 10th anniversary, and the opening of Yìm herald the future of The Lind Boracay.

It is no longer just a place to stay on the island, but an address that continues to shape how Boracay is experienced—through design, service and now, destination-worthy dining.

It’s choosing evolution over reinvention, building on what has worked while remaining open to what’s next. 

“These 10 years are only the first chapter,” Siket added. “Our promise is to keep evolving with our guests, to honor Boracay’s natural beauty, and to continue crafting experiences and creating memories for every person who walks through our doors.”

Guests can also look forward to the brand’s expansion to other top Philippine destinations, such as Coron and Siargao, in the coming years.

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Editor's Note: This #BrandSpace story is produced by the Creative Content Team that is independent from our Editorial Newsroom.