fromthebeachwasapicturesqueset-upforabrunch
spread.Itwasachicgardenparty,completewithswaths
offlowingfabric,surroundedbyfoodstations,andof
course,free-flowingwinesandbubbly.“Thereisnoset
cuisineorthemefortheweekend,”sharedDaveJunker,the
resort’sgeneralmanager.“Wewantedtoshowthatyoucan
matchtraditionalItalianwines,forexample,withanytypeof
cuisinefromallovertheworld.Thechefsbringthecreativity
tothetableandIhavefullconfidenceinthem.”Therestof
theafternoonwasforgueststoenjoyatleisure:bakingunder
thesun,takingadipinBoracay’spristinewaters,andmaking
memorieswithfriendswhilethinkingaboutbookingfornext
year’sReservationsInParadise.
WethenfreshenedupforcocktailsatCHIspa,after
whichwemovedtothe 10 hands,six-coursedinner
featuringthewinesofPaulJabouletAine:Condrieudes
GrandsAmandiers,leChevalierdeSterimberg,Crozes
HermitageDomainedeThalabert,andHermitageLa
Chapelle.Onthisfinalevening,everytablewassetupto
seemasiftheywerefloating,perchedontopofaglass
panelcoveringtheCHIspaswimmingpool,designedto
treatgueststoanunforgettableexperience.
Lichaytoowentintodetailabouthowwineandfood
pairingscanmakeorbreakameal,saying,“thepairings
betweenwineandfoodhavetobeperfect.Andeventhe
sequenceofbotharecriticaltotheflowandimpactofthe
wholedinner.Anythingthatdoesnotworkcanthrowthe
wholemealoff.”Shangri-LaBoracayResort&SpaGeneral
ManagerDaveJunkerthenthankedeveryoneforbeingapart
ofthisadventure.Day 3
Itwastimetoleaveparadisetoreturntothereal
world.Butbeforehoppingbackontothespeedboat
toheadtotheairport,guestsweretreatedtoafinal
breakfastatSirena’sprimeclifftoplocation,which
boastsbreathtakingviewsoftheisland.There,we
enjoyedFrenchtoast,bacon,andchampagneandwhite
wine.Itwastrulyanexcellentconclusiontoadelightful
gastronomicweekend.
“Ican’teventhinkofanotherresortthatcando
this—veryfewhavethelogisticstostageaneventatthis
level.Shangri-Lahasaccesstoworldclasschefsthrough
itsnetworkandhasthecommitmenttomakeitworkas
apromotionaleventshowcasingtheresortforthelong
term.Thehotel’sreputationintheregionasadesirable
vacationspotisexcellent,”saysAlexLichaytoo.Adds
Junker,“ReservationsInParadiseisanexcellentwayto
exploretheresortandalloftheisland.Itisallabout
qualityfood,wines,andhavingagoodtimetogether.”WEEKEND WONDERS
(From far left) Alex Lichaytoo; Guests were spoilt for choice
by the sumptuous dinner spread; Brunch set-up at the Alon
Garden; Fish course of red mullet fi llet unilateral cooked by
Chef Michel Portos paired with Paul Jaboulet Aîné, le Chevalier
de Sterimberg 2015
philippine tatler. august 2019 91