January 6, 2020
photos Floyd Jhocson of Studio 100
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A delectable spread awaits you at SEA.FOOD by Chele and the all-day dining QTCHN at this luxurious resort in Boracay

While famed for its dynamic nightlife, Boracay also boasts of luxurious hotels offering the ultimate oasis. Among them is Aqua Boracay Resort where guests can have an irresistible and unforgettable island getaway. Where its topnotch amenities and facilities really take rest and relaxation to heart and reality, part of the alluring experience is dining at its restaurants. The all-day dining QTCHN, SEA.FOOD by world-renowned chef Chele Gonzalez at the helm and The Sexy Pool Menu at The Dayclub serve a variety of mouthwatering dishes. From fresh seafood choices to premium meat to interesting and delectable desserts, each dining experience is an utter gastronomic delight.

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LEFT: Yakitori. RIGHT: Mud Crab with Sichuan Sauce.

Yakitori

An island getaway trip would not be complete without indulging in the freshest seafood. A perfect starter is a serving of roasted octopus complemented with golden crisps. The contrasting texture and flavors are the right balance to prepare the taste buds for the rest of the lip-smacking courses that will follow. A crowd-favorite, you will definitely be reaching for a bite after bite, even after the other courses are served, trust us.

Mud Crab with Sichuan Sauce

Before you get to the tender meat of the crab, you will encounter the electrifying sauce drizzled all over the seafood plate. Inspired by the Szechuan cuisine of China, the Mud Crab gives you a bold and notably spicy taste at first bite, which doesn’t let up easily, warming up your senses, as well as your appetite. Enthusiasts of spicy food will fall in love with this dish, especially with how the flavors linger in your taste buds.

LEFT: Scallops with Squid Ink Rice. RIGHT: Angus Steak.

Scallops with Squid Ink Rice

You may have tasted black rice, but one soaked in squid ink may amaze you. The rice offers the surprise of flavor amidst the deceptively simple profile of the saltwater clams. The twinge of saltiness is enough to complement the seafood, elevating it to a heightened gustatory delight. Paired with the brittle and chewy texture of the bread, this dish satiates and fills your appetite.

Angus Steak

Lovers of steak always look out for the premium quality beef and this dish will definitely not disappoint. Cooked to the utmost level of tenderness, the steak trickles with its juices for every slice. The sprinkle of mushroom and golden fries even offer a variety to the savory taste.

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Salmon Salsa

Indulge in a different kind of healthy offering with a salad brimming with sour and salty profiles. Greens, cucumber, and red radish mix with the thin salmon slices, which is then twisted with the addition of zest and clumps of sour cream dolloped on top. Tossing these together gives you a sharp and tangy flavor that makes eating your greens quite the pleasantly welcome experience.

LEFT: Kinilaw and Camote Chips. RIGHT: Mango Float with Basil Panacotta.

Kinilaw and Camote Chips

Chef Chele Gonzales and his team added a different twist to this local dish. Similar to ceviche, expect the remarkable sour taste from its vinegar and acidic fruit juices that infuse the protein. To add depth to the plate, there are introductions of camote chips to balance the overall taste and texture, which enhances the softness of the raw seafood.

Mango Float with Basil Panna Cotta

While you may expect this dessert to be sweet, it surprisingly offers a different, interesting flavor. The taste may seem confusing at first, but a second spoonful reveals how the kick of the basil coalesces well with the sweetened cream. This dessert is certainly something new and thrilling to try, especially for those with a sweet tooth.

Photos by Floyd Jhocson of Studio 100.

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