Boracay Island may be best known for its powdery white sand and vibrant beach life, but it continues to evolve as a must-visit foodie destination.
From local favorites to international flavors, the island now satisfies a wide range of cravings—and for those looking to explore Thai cuisine, Yìm Restaurant at The Lind Boracay offers a fresh option.
YIM RESTAURANT: MODERN THAI CUISINE
Yìm Restaurant is the newest dining concept inside The Lind Boracay, opening in December 2025 as part of the resort’s 10th anniversary celebration.
The restaurant’s grand opening comes shortly after The Lind Boracay was recognized in the 2025 Michelin Guide Hotels, making it the only property on Boracay Island to earn the distinction.
The contemporary Thai dining venue replaced the former lobby lounge and bar space, transforming it into a relaxed yet stylish restaurant focused on modern Thai cuisine.
The name “Yìm,” which means “smile” in Thai, reflects the restaurant’s approachable and welcoming concept. It also mirrors the culinary direction the team ultimately chose after years of conceptualizing what would best fit the hotel’s growing brand.
The Lind Boracay’s chief operating officer Pierre Henrichs shared that the restaurant had long been in the works.
In an exclusive interview, Pierre told PEP.ph (Philippine Entertainment Portal): "It took us actually 10 years to come up with different concepts... 'cause at the beginning it was, you know, a different concept, more like a coffee place.
"And we never felt that this is it. And then we were saying, 'So what can we do?'
"And then, so Thai cuisine, we all love Thai cuisine. And, but like the modern Thai, I would say, authentic Thai food, and also, it's something which everybody else likes.
"So I don't think I know anybody who doesn't enjoy Thai food. So very few people might not like it.
"But, so we've had this as a concept which we can do because we wanted also to have a concept which we can then have in every property."
To bring the vision to life, The Lind collaborated once again with Manny Samson and Associates (MSA), the same design firm behind the hotel’s original look.
The continuity in design partnership helped ensure that Yìm remains aligned with the brand’s identity while reflecting its evolution over the past decade.
Pierre shared with PEP.ph: "We have ever since worked with the same designer who has designed the hotel at the beginning, who is designing also our other two hotels, and who has also done the design for the Yim, which is the MSA.
"So it's the same designer. And in fact even the main person, the main designer who has done it has also been here 10 years ago.
"So it's not just the same company, it's literally the same team, which is great because it feels like, you know, they are just continuing to do the work after 10 years, which they have started, you know, with the brand."
While maintaining that continuity, the restaurant also introduces a more updated design direction.
Yìm features modern elements, including the use of wood, textured fabrics, and warmer tones—details that hint at the brand’s forward-looking aesthetic.
The refreshed design is not limited to Boracay.
According to Pierre, it also reflects what guests can expect from The Lind’s upcoming properties in Coron and Siargao, both currently under construction.
He explained: "As you can see, the Yim restaurant design is a little bit different than the overall hotel.
"As the brand has evolved, so also has our design. So... we have a lot of features, you know, in terms of the wood, the colors, the fabrics, which you could also find in other properties such as Coron and Siargao.
"I'm not gonna spoil it too much. So it's really in line with our brand design."
YIM RESTAURANT: THE MENU AND MUST-TRIES
To lead the kitchen, The Lind Boracay flew in Thailand-born Chef Siriporn “Chef Joy” Krasae-at, a move Pierre said was crucial in preserving the authenticity of the cuisine.
He said, "We have actually hired a Thai chef. So we flew in a chef from Thailand to create our menu and to launch all that because...
"We do believe that it has to be somebody who grew up, you know, with Thai food and where it's really, like, part of the culture. So this was important to us."
Signature Thai favorites are, of course, part of the menu, including Gai Hor Bai Toey (chicken wrapped in pandan leaves) and Phad Thai.
Pierre shared, "When you go to a regular Thai restaurant, every Thai restaurant has chicken pandan leaf. So that's why we also have that. And every Thai restaurant will have a Phad Thai."
The Gai Hor Bai Toey (PHP660) features juicy, well-marinated chicken wrapped in fragrant pandan leaves—crisp on the outside and tender on the inside, best paired with their sweet soy-chili sauce.
Meanwhile, the Phad Thai with huge prawns (PHP1,100) is a bold, well-balanced dish with smoky wok hei, combining sweet, tangy, and savory flavors, topped with generous, authentic ingredients.
For those looking to try something new, the Miang Kham (PHP720) is a must-try.
This traditional Thai appetizer features wild betel leaf wraps filled with toasted coconut, roasted peanuts, ginger, shallots, chili, dried shrimp, lime, and a rich sweet-savory sauce.
Sharing more, Pierre said they also take pride in offering less common Thai dishes.
He said, "Our chef has a lot of little, special dishes she creates, which are not, I would say, common.
One such dish is Miang Kham which combines toasted coconut, roasted peanuts, ginger, shallots, chili, dried shrimp, lime, and a rich sweet-savory sauce wrapped in wild betel leaves.
"So it comes on a table and everybody has the ingredients.
"You have the ginger, the peanut, the lemon, almonds, a little bit of chili, and then you actually take it, and you wrap it inside the betel leaf, and you just... It's almost like a mouse with sauce.
"So that's kind of how you start a night."
Think samgyupsal—but with more vibrant layers of flavor. Each bite of the Miang Kham delivers a refreshing combination of sweet, salty, tangy, and spicy notes, with the betel leaf adding a distinct aromatic kick.
Of course, Tom Yum (PHP 600) is also a standout favorite. This spicy chicken soup, made with lemongrass, galangal, tomatoes, mushrooms, and chili, delivers a bold and aromatic broth.
Pierre also lists it among his top picks, saying, “Our tom yum soup, I’m very fond of it—also the way it’s been presented. It’s actually poured in a little teacup at the table."
PEP.ph had the chance to try it and found it deeply flavorful, with comforting depth and bright, citrusy kick that lingers on the palate, all while remaining well-balanced and not overwhelmingly spicy for those mindful of the heat.
For those looking for a fish option, the Pla Nueng Ma Now (PHP1,600) is a must-try.
This steamed whole sea bass—infused with lemongrass and coriander and topped with a spicy dressing—is light yet flavorful. It's bright, zesty, and perfectly cooked, allowing the freshness of the fish to shine through.
Another dish that shouldn't be missed include the Kae Yang Samunprai (PHP1,790), which is grilled marinated Australian lamb cutlets seasoned with herbs, spices, and served with nam jim jaew.
Pierre added, “The lamb chop is one of my favorites... Yeah, these are my, I would say, favorites and then all her beef dishes.”
The lamb is tender, well-seasoned, and smoky, with a flavorful dip that enhances every bite.
Also worth trying is the Gaeng Massaman Nuea (PHP800), a rich Massaman curry made with US beef, coconut, sweet potato, and cashew nuts.
According to Pierre, Chef Joy makes her curry paste from scratch rather than using ready-made blends, which shows in its depth of flavor.
Despite its bold profile, the curry is surprisingly approachable—creamy, slightly sweet, and gently spiced, making it enjoyable even for those with a low tolerance for heat.
THE GALLERY AND MORE
Apart from Yìm Restaurant, The Lind Boracay has also unveiled a new indoor event space called The Gallery, located right next to the restaurant.
According to Pierre Henrichs, the venue was designed to cater to guests looking to host events and even after-parties within the property.
He elaborated: "Over the time, we have become a very, I would say, popular event destination in Boracay.
"And, of course, in the past, we have hosted events in the outlets and so we kind of want to get away from that.
"That's why we are investing a lot in event space in order to host events in the hotel... but, not at the cost of the hotel guests, of course, and that's really what we're aiming for.
"Hence, we added this beautiful space, which is The Gallery. It's soundproof so you can really do after-parties without, you know, anybody hearing it, which is fantastic for us."
The Lind Boracay is also set to expand its event offerings further, with plans to build a rooftop venue on top of its grand ballroom.
Pierre revealed: "We are further expanding our event facilities... But this will be [implemented in] 2027 because we are actually fully booked until then, our events are fully booked.
"So this was the earliest date we can actually do that. It was good for us in terms of, you know, the project team, they have to be patient.
"We will actually add a rooftop on top of our ballroom and, which would be a beautiful event space."
TARTINE RESTAURANT, oTHER IMPROVEMENTS
Meanwhile, renovations are also in the pipeline for Tartine, the hotel’s beach-level restaurant known for its international breakfast buffet and comfort food offerings.
Pierre said, "We are currently working with the design team to reconceptionize everything, so it will be basically, we're gonna close the outlet and we are gonna do a full refresh of those food and beverage facilities on the beach level."
Room upgrades are also part of the long-term plan, with renovations to be done in phases to ensure minimal disruption to guests.
Pierre explained: "We will redecorate our rooms. What we are currently doing, we are working on mock-up rooms already, so you know that we have, a sample room for each room category.
"And then once we have approved those, we will then [implement the renovations in] phases. So we will close sections of the hotel.
"Our construction will be done in a way that nobody will be affected. That's very important to us.
"We don't want guests to complain about, you know, construction noise. So we will properly close off areas.
"We're gonna have, you know, like, void floors in between which we are not gonna occupy, so that for guests who stay with us, they won't really realize that we are doing that.
"So we will do it as silent as possible as, but we have to do it. So that by the end of that, we will have done the entire hotel. So everything will be redone fresh."
Beyond Boracay, The Lind is also nearing completion of its upcoming properties in Coron and Siargao—further expanding its footprint in the Philippines’ top island destinations. For now, guests can enjoy the latest addition to its lineup: Yìm Restaurant, a fresh dining experience that adds another reason to visit Boracay.
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