City Guide
Consistently named one of the best islands in the world, Boracay is back in full swing after a six-month closure in 2018. With stricter environmental guidelines now in place – including a no smoking, drinking or eating policy along the beach – there’s no better time to enjoy the island’s wondrous natural attractions. The 4km stretch of White Beach may be Boracay’s most iconic spot, but there are 13 other beaches in the area that you can explore.
Book a PAL flight to Caticlan (Boraca) on www.philippineairlines.com
There’s no better way to enjoy Boracay’s sunset than on a local paraw (sailboat). These can be rented to explore other parts of the island, and most people book late afternoon cruises just to be closer to the sunset. Paraws can hold up to eight passengers (at around $22 per person), so this is a great activity to enjoy with family and friends. Book a paraw boat at the Station 1 and 3 activities reception booths, and be sure to show up at the pickup points at least 15 minutes before sailing.
Helmet diving is the best way to explore Boracay’s marine life sans scuba gear. Oxygen is pumped through helmets as you walk on the sandy seabed among tropical fish and coral reefs. Each 20-minute session costs less than $20, and multiple
sessions are available throughout the day. Book your dive with Milky’s Helmet Diving and they’ll also shoot a video of your encounter with the fishes.
Plan ahead: this activity is not advised within 12 hours of your flight.
Although Boracay’s party image has had a makeunder, a little of its former spirit lives on at Epic Boracay. This White Beach establishment reopens on December 8 as a restaurant by day, helmed by culinary director Mikko Reyes, and club by night, led by the party people behind Manila’s Embassy, Republicq and The Palace Pool Club.
This Boracay mainstay took root more than a decade ago. The once-humble Spanish eatery has since become one of the island’s top restaurants and now includes a bodega and bar. Dos Mestizos reopens with a brand new menu that includes pulpo al ajillo (octopus sautéed with garlic) and bacalao al pil-pil (cod in pil-pil sauce).
