A weekend in paradise

MANILA, Philippines - How do you make the ultimate destination in Boracay better? Amit Oberoi in tandem with Alex Lichaytoo, and an elite group of winemakers from Italy and France, brought all the answers to the table one magical weekend in September.

When I was asked to attend a weekend of degustation menus with wine pairings at this top resort on Boracay, I have to admit I had some hesitation. First, my wife was already well into her final trimester. Second, I had already managed to regain all the weight I had lost on the Cohen diet. At the encouragement of my wife Happee, however, I acquiesced and I can’t say I regret it.

Shangri-La Boracay provides the top experience in Boracay. It returns you to the once-upon-a-time pristine experience of the island prior to its over-population and the madness that currently pervades the main beach, but it does so with all the subtle beautiful modernity that makes things absolutely comfortable and pleasurable.

I remember many years ago in the late ‘80s, visiting Boracay with my mother. We stayed in a now long-disappeared “resort” called Abram’s. There was no air-conditioning, no clean water showers and the rooms were Spartan at best. You were alive. But barely so, simmering as if it were like an oily dying fish.

However the beach was absolutely beautiful. The air and wind and the legendary powdery white sand were simply the stuff that would make Boracay one of the most traveled to beaches in the world.

Shangri-La Boracay has managed to merge elements of the pristine with the exacting comforts top-end travelers have come to expect. The Chi Spa, a peaceful stroll’s distance from anywhere on the property, is a nexus of peace and tranquility — its architecture exudes a serenity matched by the treatments provided by well-trained and comported therapists. Between your accommodations, the spa, the health club, the recreation center and the restaurants, the Shangri-La has all you need.

However, this is not enough, apparently.

General manager Amit Oberoi along with one of the country’s top wine experts and owner of Bacchus International Alex Lichaytoo have put together an amazing treat for the most discerning diners. They call it “Reservations in Paradise.” And the good news is the event, and it is in fact an event, entirely lives up to its name.

It is essentially three days of bacchanalia, and I say that without sarcasm. As soon as you step on the boat to the resort from Caticlan, you are served champagne. In the 72 hours to follow you are feted to two absolutely incredible meals as well as an opulent champagne brunch.

The first dinner was dubbed Italian Night and began with pre-dinner cocktails. I can tell you nothing can be more refreshing than a properly chilled bubbly or, in our case, a Rosato di Bolgheri paired with the lovely languid early evening breeze of the island. We sampled wines from Antinori and the winery was represented by its Asia Pacific export manager Marchesi Antinori Jacopo Pandolfini. The dinner was prepared by Italian chef de cuisine Marco Ghezzi. And it was a true tour de force of a meal.

The food and the pairings were an absolute delight. And even better, the company was warm and sincerely convivial. Every element of a good dinner, from the produce to the drink and of course the participants. In fact, Reservations in Paradise is so exclusive, the event is limited to a maximum of 50 people, many of whom come from an exclusive list of VIPs. I can only say that this is extremely perceptive of the people behind this finely orchestrated weekend of pleasure. The highlight of the dinner was a gigantic cut of char-grilled prime rib of beef slowly roasted over eight hours paired with a smashing 2006 Brunello di Montalcino. I loved this wine so much and was surprised at the pricing that I picked up a case on my return to Manila. I enjoy it to this day.

Day 2 started with a casual call to brunch at the Presidential Villa, a sprawling abode that was clearly made for royalty, but this day for a close-knit group of winos and gluttons. True pleasure. We were blessed with beautiful weather. A clear blue sky and brilliant sun paired with a cooling seaside breeze. Honestly, I was still full from the night before but I gamely sampled the incredible preparation of French toast as well as of course the champagne presented by Billecart-Salmon director general Alexandre Bader. But for those that could muster an appetite the resort’s chefs had laid out a massive feast of homemade longganisa, crispy pork belly, beef carving, and lamb saddle. I looked at this bleary-eyed and promised to indulge later that evening.

After the first evening’s dinner I was not sure that this could be topped, and that the event was in danger of tapering off a downward trajectory, especially hearing that we would only be served a variety of white wines for dinner.

Dinner was dubbed “Sirena Indulgence” after the resort’s seafood restaurant featuring the cooking of chef de cuisine Jessie Roxas and wines represented by Jean Marie Bourgeois. We had been meant to dine al fresco but the evening weather did not cooperate, so the dinner was moved to the foyer of the ballroom (which I honestly must preferred as this area was air-conditioned). My expectations of being leveled down were not met. In fact I was utterly shocked at the sheer excess presented to us as the feast was highlighted by literally towers of chargrilled lobsters, prawns steamed black mussels and baked grouper. All of the white wines served were Sauvignon Blanc varieties (again a bit of a shocker), but the final serve was the 2009 Sancerre Blanc Etienne Henri and this was chalk full of character — a beautifully balanced white wine with a lovely complexity. I immediately ordered a case from Alex across the table.

In between feasts, I managed to enjoy the Chi Spa as well as hit the gym. The only missing piece to this absolutely outstanding weekend was my amazing wife, Happee. I honestly can’t wait to enjoy a return to paradise at the soonest possible time. Not only the food and the wine, but the company was simply a pure expression of happiness.