BHBAI Developer Roundtable Boracay

Wed, Mar 25, 2026

By invitation only.

developers@bhbai.com

Luxury Seaview Residences

A Landmark Luxury Condominium Tower in Bantud Hills with 360° Sea and Island Views

Apollo is an exclusive luxury condominium development overlooking the world-renowned island of Boracay. Positioned in the elevated Bantud Hills, the tower will offer uninterrupted panoramic views of White Beach, the Sibuyan Sea, and surrounding islands.

This project presents a rare opportunity for a qualified agent or broker partner to participate in the development and presale of 20 ultra-luxury condominium residences.

Co-Development Opportunity

A broker or agent partner may join as a co-developer over an 18-month period while marketing and preselling the project.

The program includes

• Development of a dedicated on-site sales gallery

• Construction of two fully furnished model residences

• Participation in the presale of 20 luxury residences

International Development Support

An experienced international developer is on site to oversee project completion and provide global marketing and sales support under an exclusive development agreement.

Residences

Limited collection of 20 luxury seaview residences

Pricing

• P15M to P45M for luxury residences

• Signature duplex penthouse with private sky terrace

Project Status

The first model residence is currently under construction and available for viewing by select brokers and agents by appointment. Not open to the public.

Developer Presentation

Qualified brokers and agents may apply to attend a private developer meeting in Boracay.

Reservations and Inquiries

developers@bhbai.com

Where our International Guests  Love to Eat, Drink, and Be Entertained

We simply asked our visitors about their favourite restaurants in Boracay, and here are their answers.

We had the longest “breakfast brunch” ever at the restaurant of V Hotel. We met with El Toro Loco’s new manager, Ms Fredelyn, at 7:00 AM and finished just before 2:00 PM, indulging in the Paella Overload Topping with fresh garlic shrimps and squid rings “al ajillo”, together with Ensalada de Pulpo – tender octopus tentacles with bell peppers, cucumbers, jalapeños and tomatoes – and finally Queso Frito, a Camembert made from three different kinds of milk.

Chef Jhon Frederick (24), the latest protégé of Chef “Gabby”, Jose Gabriel Prats, is responsible for this delightful meal. It was a rare occasion where both the manager and the chef decided to join us to eat together, which we truly appreciated. We would have loved to invite the entire staff, as they all deserved recognition for their outstanding service and cooking – perhaps next time.

Was there something else? Yes, certainly. After brunch, we spent the entire afternoon and evening enjoying V Hotel’s lounge chairs on the beach and on the rooftop terrace. We finally ended our day at 10:30 PM – 15 and a half hours after we arrived – and still spent additional time with security to finish this article.

If this doesn’t tell you enough, come and experience it yourself. We assure you, you’ll love every moment at V Hotel. Discover their 15 rooms, from small and cosy to the large owner’s suite with its gigantic windows offering a fantastic view of White Beach and the turquoise water.

On our way out, we realised how much we will miss it. Until next time, when we meet the super-friendly staff again. And the Flan!

This torrija is a luxurious take on Spain’s beloved classic. Thick slices of bread are soaked slowly until custardy at the centre, then pan-seared to a golden, lightly crisp exterior. The texture is beautifully balanced — soft and almost creamy inside, yet structured enough to hold its form.

What elevates this version is the caramel bourbon sauce. Deep, buttery caramel notes blend with a gentle warmth from the bourbon, adding complexity without overpowering the dish. The sauce seeps into the toast, creating a rich, indulgent finish with hints of vanilla and toasted sugar.

Served warm, it’s comforting yet refined — a dessert-like breakfast that feels both traditional and sophisticated.

TAKE TWO

It’s rare that we highlight an architect, but the Hue Hotel is all about architecture. We found the perfect spot by the pool to witness why people slow down here — even busy Koreans put their laptops and phones away to enjoy the water and the endless playlist of house music. “Most relaxing” is the best way to describe this hotel — very fitting, as they call it "Station X".

Light enters the atrium in the true spirit of Hue, which means “vibrant colours.” You find them everywhere: in the heavenly beds with white curtains, the painted concrete columns, and the tasteful wood integrated into the building in a way that makes you want to pause and look.

We just finished lunch with Chef Zyrix Pua, who emphasises that he cooks authentic Aklanon dishes — from the province where Boracay is located.

The first dish, fresh river shrimp, in a perfect coconut milk sauce, puts a smile on our face. It’s smooth and distinctive, unlike anything else we’ve had on the island. Promise kept. It is served with a broth. And chicken bones wrapped in banana leaves, its spices blending perfectly.

A chef since 2010 and at LA-UD ("Far Shore") at the Hue for two years, Zyrix trained at the same Austrian culinary school as Chef Mike from Los Indios Bravos and gained experience in Michelin-recognised restaurants in Manila.

We asked the chef to choose the entire menu; only dessert was left for us. “Take Two.” We chose a chocolate chip and pistachio cookie. Oversized. They arrive warm, at the perfect temperature, the chocolate gently melting — the pistachios too. We couldn’t be happier. 2X.

Eat here. Sleep here. Relax here. You won’t miss the beach — but if you do, it’s only a few minutes away.

Dogs are welcome, and so are families with young children. In fact, the entire space was designed for families to enjoy — and you’ll enjoy watching them. It’s life in slow motion. Perfected. You’ll enjoy coming “home.” We did. Thanks to Sir Blaise Delgado and the super-friendly staff at the Hue. We hope the interns get hired. All of them.

TAKE TWO

Staff Supervisor, Restaurant Manager, and VIP Concierge—all these titles belong to Ann at Dos Mestizos, as she and Chef Annie welcome us back to Boracay’s most legendary restaurant. Although their names are similar, their roles are very different: Miss Ann runs the restaurant, while Miss Annie manages the kitchen year-round, working in perfect harmony under the guidance of the father-and-daughter team, who frequently visit to ensure consistent food quality and service.

While we wait, their cashier and waitress, Ms. Analyn, serves freshly baked bread, perfect for dipping in their secret oil that tastes as beautifully as Spanish wine. We are here to meet the legend who introduced fine dining to Boracay and the Philippines: Chef Binggoy, whose full Filipino-Castilian name is Jose Carlos Remedios. He walks through the door, stops next to us, and observes his staff. As this is our first meeting, we introduce ourselves and express our honour. Within moments, we are deep in conversation about everything—from the new global franchise managed by his daughter, Chef Monique, who trained in Spain and now instructs all new cooks, to opportunities for restaurants in island destinations like Siargao and El Nido, as well as Switzerland and beyond. Franchising in the age of AI knows no geographical limits, and Dos Mestizos has embraced it.

We learn that Chef Binggoy owns two organic farms—the only ones we know of in the Philippines—one in Tagaytay and another near Caticlan, just a short distance from the restaurant. They aim  to provide a true Farm-to-Table experience: no machinery, additives, pesticides, or chemicals—just pure produce, poultry, and beef, raised naturally, as it would have been a hundred years ago. Grass-fed cows, free-range chickens, and other livestock thrive without cages or harmful substances. We mention our hope to live to 100, maybe 120, and see why Chef Binggoy, three-quarters of a century old, is in remarkable shape: thirty years of clean air and truly organic food. While not yet certified organic, the farm is exploring the process.

Culinary sparks fly as we discuss his life story, his Spanish heritage transformed into a restaurant legacy, and how his family, including his wife Niña, is deeply involved in hospitality—from restaurants to a wine bar and other food ventures across the Philippines. If all goes well, Dos Mestizos may soon have a global presence, as patrons can license the restaurant concept in their countries. We talk about the ease for foreigners to invest in Philippine restaurants, building a healthy food supply chain without processed foods, and possibly outsourcing pastry production to local shops run by Filipino-Italian and Australian-Swedish culinary professionals.

It all makes sense when we see how Chef Binggoy turned a small five-person restaurant into a global family dynasty. Stepsons, relatives, and their spouses worldwide now carry the Dos Mestizos philosophy forward. Most started at Dos Mestizos, including Chef Monique, who is set to take over full management.

As Chef Binggoy prepares to leave, he kindly agrees to another interview the following week. Without eating, he departs but recommends his favourite: simple tapas. We hope to try it next time because Chef Annie had already prepared a delicious tortilla for us, and we finish with Ms. Ann’s favourite dessert, which we’ll keep secret (we loved it). Last visit, we enjoyed Chef Annie’s bread pudding, Coquetas de Hamon, and Salpicao de Vaca, along with Sir Judel’s favorites: Gambas, lamb chops, and a Mojito from the bar.

We would not have returned to feature Dos Mestizos on our cover if we had not been so impressed by the food, service, ambiance, and al-fresco deli. The restaurant even delivers brick-oven pizza and the full deli menu to your hotel or residence any time of day.

The Spanish came to the Philippines—but can a Philippine franchise conquer Spain and the world? We believe so, but try it yourself. Chef Monique is only a phone call away for qualified entrepreneurs interested in business discussions. Like father, like daughter—but the Filipino way: relaxed yet goal-oriented. We witnessed a franchise discussion in real time and were impressed. Meanwhile, visit the flagship Dos Mestizos in Boracay and stay at the White House on White Beach, just a two-minute walk from the restaurant. 

The wonderful kitchen staff: 

Chef Annie, her team, and their delicious dishes 

Gambas (Spanish Garlic Shrimp): The gambas arrived still audibly sizzling, perfuming the table with sweet garlic and warm olive oil. Plump, coral-pink and perfectly curled, they offered that ideal resistance at first bite before yielding into buttery tenderness. The chilli gave a gentle, flirtatious heat rather than aggression, allowing the natural sweetness of the prawns to lead. The oil — liquid gold infused with garlic — demanded to be mopped up with bread, and rightly so. Simple? Yes. Ordinary? Absolutely not. This was restraint executed with confidence: clean flavours, precise timing, and produce allowed to speak for itself. 

Oysters. The oysters arrived baked in their shells, crowned with a thick layer of melted cheese blistered to a deep golden brown. Instead of gleaming translucence, they presented a rich, gratinated surface, lightly speckled from the heat and finished with a generous shaving of hard cheese. They looked indulgent, substantial and unmistakably warm. Rather than delivering a sharp rush of briny minerality, they offered creaminess and depth. The molten topping dominated the first impression — savoury, slightly smoky at the edges — while the oyster beneath remained tender but subdued. The natural salinity was softened, its ocean clarity rounded into something milder and heavier. What distinguished them was not pristine tidal purity, but comfort and richness. The sea was still there, though muted, wrapped in dairy and caramelisation. They tasted less of crashing waves and salt air, and more of oven heat and indulgence — proof that when oysters are baked this boldly, restraint gives way to decadence. 

SHANGRI-LA BORACAY

At Shangri-La Boracay, dining is not an accessory to the stay—it is a central part of the experience. Set against pristine beaches, lush hillsides, and panoramic sea views, each restaurant offers its own atmosphere while sharing the same commitment to quality, craftsmanship, and thoughtful hospitality.

Vintana Asian Café

Vintana serves as the culinary heart of the resort, offering all-day dining in a bright, open setting overlooking the sea. Breakfast is a highlight, featuring an abundant international and Asian selection alongside Filipino favourites, freshly baked pastries, tropical fruits, and live cooking stations. Throughout the day, the menu evolves into refined comfort dishes that balance flavour, freshness, and approachability. It is the ideal place to begin the day or enjoy a relaxed meal with family and friends.

Sirena Seafood Restaurant

Dramatically positioned on a clifftop above the ocean, Sirena delivers one of the most memorable dining settings in Boracay. The focus here is premium seafood, prepared with precision and elegance. Each dish highlights natural flavours, complemented by careful presentation and attentive service. As the sun sets over the water, Sirena transforms dinner into a refined yet intimate experience, perfect for romantic evenings or special celebrations.

Rima Mediterranean Treetop Dining

Set among the treetops, Rima offers an elevated Mediterranean dining experience in a serene and romantic environment. The menu showcases thoughtfully crafted dishes inspired by coastal Europe, combining fine ingredients with balanced, modern techniques. With its softly lit setting and tranquil atmosphere, Rima is designed for unhurried dinners that invite guests to savour both the cuisine and the surroundings.

Cielo Poolside Restaurant & Bar

Relaxed, vibrant, and effortlessly stylish, Cielo is the resort’s go-to venue for daytime dining and sunset cocktails. Located beside the pool and close to the beach, it offers a menu of well-executed casual favourites, from pizzas and grilled dishes to refreshing drinks and light bites. Cielo perfectly captures the island spirit—easygoing yet polished, making it ideal for long lunches and laid-back evenings.

Bars and Lounges

The resort’s bars and lounges complement the dining experience with expertly crafted cocktails, fine wines, and premium spirits. Whether enjoyed by the beach, poolside, or under the stars, each venue provides a relaxed setting to unwind while maintaining the same level of attentive service and quality.

An Experience Defined by Consistency and Care

What truly distinguishes dining at Shangri-La Boracay is consistency. Across all venues, guests can expect carefully selected ingredients, skilled preparation, and service that feels intuitive and personal. Each restaurant has its own character, yet all reflect the resort’s dedication to delivering a seamless luxury experience.

Dining at Shangri-La Boracay is not about excess or spectacle—it is about balance, trust, and enjoyment. Every meal feels thoughtfully designed to complement the island’s natural beauty, leaving guests with memories that extend well beyond the plate.

SUBO

Chef Jian Sacdalan shared with us what makes Subo truly special: a refined celebration of Filipino culture, cuisine, and hospitality. As the leading Filipino restaurant in Boracay, Subo offers an elevated take on beloved local classics while honouring traditional cooking techniques. Located just a short walk from White Beach along Calle Remedios near Station 2, the restaurant regularly hosts cultural performances featuring indigenous music and dance, encouraging guests to slow down and fully savour the experience. Guests are invited to remove their shoes for a barefoot dining concept, adding to the sense of warmth and authenticity, while the food itself is simply out of this world.

Subo is particularly renowned for its outstanding seafood selection. Highlights include fresh Aklan oysters sourced from the mainland, seafood kare-kare simmered in a rich peanut sauce, and the signature chicken binakol, served as a fragrant broth inside a coconut shell. Vegetarians will also find a broad and thoughtfully curated selection of dishes. With our highest recommendation, we aim to offer a Farm-to-Table menu at Subo, inspired by Chef Jian’s commitment to join us in making organic food available to all guests in the future.

Sir Jian welcomed us like royalty, and he extends the same warmth and respect to every guest. For groups, traditional Filipino games are offered, and much more. This is a must-visit dining experience. Subo offers 28 tables for guests and is located just down the road from Nigi Nigi, near the police station. Additional venues owned by the same establishment include OM Bar, Haran, Thai Basil, Hobbit, and Kelana.

Chef Nelmar and the restaurant’s newly hired General Manager, Ms Mae, will ensure your experience is unforgettable. If you visit only one restaurant, make Subo your destination. We are certain you will return. 

LOS INDIOS BRAVOS

WHITE HOUSE

Los Indios Bravos is a gastropub located at White House Boracay, a beachfront resort on Station 1—an area renowned for having the finest sand and clearest waters along the entire stretch of White Beach. The name “Los Indios Bravos,” which translates to “the brave natives,” was coined by pioneering Filipino intellectuals in the 1800s who advocated social reform. Popular offerings include seafood platters, ribs, premium steaks, and fresh Aklan oysters, along with a selection of desserts.

When we discovered that the manager of the island's top hotel personally chooses to stay at this one, we began to understand what “the best” truly means. Let’s put it simply: we recommend both.

The owner of White House proudly showed us the rooms, explaining that her daughter designed the interiors—from the tiles to the stunning lamps that evoke Spain. She shared her preference for Madrid over Barcelona and her fondness for Switzerland. Well-traveled, she has visited every premier destination in our home country—from Zürich to Zermatt, Gstaad, and St. Moritz—developing a refined appreciation for Swiss understatement. One previous Swiss guest extended his stay for a month, and we understand why.

While the island’s “best” hotel caters to the glamorous jet set, White House appeals to the discreet jet set—or anyone who values convenience, as two of the island’s finest restaurants are just a one- and two-minute walk from its thirty serene, well-appointed rooms. One of these restaurants is the hotel’s own casual Los Indios Bravos, offering live music from Isla Jive with Sirs Alfie and Ivan on Thursdays and Saturdays. We were fortunate to visit on a Thursday, and Alfie invited us to sing along—but don’t expect karaoke. The experience is elegant entertainment, featuring hits from the seventies and eighties, keeping guests engaged without compromising style.

Now, the food. Chef Mike, a former teacher at one of the country’s top culinary schools—founded by a legendary Austrian—is impressive not only in skill but also in thoughtfulness, having personally called his wife to share news of our visit. What followed was casual dining elevated to artistry by his team, presenting a perfect American BBQ with fries, mashed potatoes, vegetables, and sides bursting with bold, unadulterated flavour. We even returned the ketchup, which would have been an insult. The fries were divine on their own. Dessert was a fried Mars bar with vanilla ice cream—something we hadn’t experienced before, but it is now a favourite.

The hotel’s bar staff are equally remarkable. Three alcohol-free chocolate and vanilla shakes alone would have impressed us, but the entire team—Sir Nikko, Sir Dhen, Ms. Joann, and Sir Kaizz—he crafted each drink to perfection. For a romantic evening, every room we saw has a private terrace, perfect for dining discreetly outdoors. Alternatively, the pool is a minute away, and the sea off White Beach just two minutes—timed to perfection.

This is a hotel where you and your loved ones can truly escape the crowds. The owner herself guided us through the property, ensuring every guest feels VIP—something we certainly experienced. Style attracts style: we shared the space with gentlemen from Thailand, dressed impeccably in white, exemplifying the kind of sophisticated crowd this hotel draws.

For drinks, enjoy a sangria—an owner favourite—De Bortoli Vivo recommended by Ms. Lyn and Ms. Joanne, or the craft beer proudly promoted by Sir Mike. For sensational cocktails, ask Sir Nikko, Sir Dhen, or Ms. Joann. And a special mention to the kitchen staff—Sir Rex, both Sir Rodericks, Sir Chris, and Sir Rayman—for crafting flawless meals and creating an unforgettable evening.

Security was discreet yet reassuring, adding to the overall sense of elegance and safety. The White House perfectly blends Swiss sophistication with the charm of one of the world’s most beautiful islands. We were told its owner personally reads every email sent to the general reservation account—another testament to their commitment to guests.

This is what VIP truly means at the White House. Experience it yourself: book a room, reserve a table, and discover why this hotel is so highly recommended—by us and by guests from around the world. 

LEMONI CAFE

When one restaurant owner recommends another, you know the endorsement is genuine. We revealed the source of our referral and asked the co-owner of Lemoni Café, Ms. Sarah, for her personal favourite. What followed was a lunch we will remember.

We were served a fantastic grilled cheese sandwich paired with a bisque so perfectly matched that dipping was inevitable—and rewarding. It was exactly what we expected: as wonderful as the “i” in Lemoni. A refreshing tomato salad followed, light and vibrant, and to finish, a mango parfait—small in size, yet so perfectly balanced that anything more would have been too much. The cappuccino was the ideal finale to a flawless lunch.

It takes a certain genius to create a light menu that leaves you satisfied without feeling indulgent. Every dish did exactly that, and the entire meal left us smiling. Ms. Sarah noticed—and we are glad she did—because that smile reflected the same genuine warmth that defines her hospitality.

We highly recommend visiting between 10:00 AM and 1:00 PM, when Ms. Sarah personally serves guests with unmistakable passion. We told her that we enjoyed every minute, and we meant it. We hope you will visit to understand why so many Boracay residents dine here regularly, rather than at places designed primarily for tourists who come and go.

After twenty years, Ms. Sarah shows no sign of fatigue from what she has built together with her co-founder, Ms. Julia from Sweden, who is responsible for the creation of most dishes on the menu—and whom she was careful to acknowledge when referring to “their restaurant.” Lemoni is clearly a labour of love. We did not need to ask why; we saw it in her care for both guests and staff. We were also told that she did not lay off a single team member during the pandemic, which explains the strong bond and loyalty visible throughout the café.

There is a certain magic in the air at Lemoni Café. From the moment Ms. Sarah greets you to the moment you leave, you feel like part of her family.

We also wish to acknowledge Ms. Nina and Ms. Jenny, and we certainly did not forget Lemoni’s bakery upstairs, affectionately known as The Little Bakery. Keeping the supply chain in-house is the best guarantee of quality and freshness, and you can taste it from the very first bite. We also heard about Ms. Beth and experienced what Head Chef Ritchie orchestrates in the kitchen together with Ms. Julia and their outstanding team.

We know this won’t be our last visit. We also heard about their “secret”: DiniBeach Bar & Restaurant. Fortunately, there is still much more to explore.

SWEET FRAP

Boracay SWEET FRAP owners Pierluca and Lyza offer the best Italian yogurt parfaits on the island, the only real Açaí berry bowls and cups in Boracay, and consistently good, creamy, premium coffee. Their Italian pastries are made fresh daily.

You can order online from SWEET FRAP for same-day or next-day delivery. Specials include tiramisu and healthy Italian snacks.

For full disclosure, we have been “bribed” with the most delicious pastries. Try them for yourself and join the many guests who have left 5-star reviews. In fact, as of today, every single customer has rated SWEET FRAP 5 stars.

Join the club. We honestly don’t know what else we could add. 

KOMBU

We would like to thank you for so graciously dedicating so much of your time — and the time of your staff — on the most important day of the year, Chinese New Year. We had not expected to stay; we simply intended to stop by briefly to make an appointment. Instead, it became the finest dining experience we have had among all Boracay restaurants — and the best Japanese restaurant across the 12 global locations where we evaluate cuisine. We realised that the only appropriate way to express this was to feature KOMBU as the first restaurant ever to receive no written review from us. We hope you enjoy your own art in our text-free article as much as we enjoyed yours: your art of hospitality, the art on your walls, and the art of your Japanese cuisine. We truly have no words. Please accept our editorial without words as an expression of appreciation that is simply beyond our ability to articulate the Japanese experience you have created together with your exceptional Filipino culinary and hospitality artists, who made us feel as though we were dining in Japan: Ladies Cha, Eunice and Rea; you, Ms Michelle; Gentlemen Jhielo, Joseph and Levens; and, of course, your outstanding Filipino chefs — Danny, Gio, Alju, Mark, Vejay, MJ and Ranyle. We visit only restaurants recommended to us by our own guests, and we are honoured to pass on our recommendation by encouraging the world to write their own KOMBU review — if they can. We cannot.

Charter a French 50-foot Lagoon Catamaran right here on White Beach — the only one of its kind in Boracay. It features a spacious indoor saloon, outdoor aft deck, expansive flybridge, and sun loungers. The yacht is equipped with snorkeling gear, life jackets, a premium sound system, a fully equipped galley, and a private cabin with an ensuite bathroom. Ideal for day tours, island hopping, sunset cruises, private parties, and intimate gatherings. Experience Boracay in style — away from the crowds, with ultimate privacy. A Sunseeker Predator 64-foot yacht is also available upon request — the largest European power yacht in Boracay. Overnight tours to neighboring Carabao Island are available as well, featuring starspotting through what we believe is currently the largest telescope in the Philippines.

In a medical emergency, you may call an ambulance, wait until you are transported to a local hospital, undergo an initial assessment, and then be transferred to a hospital on the mainland by boat for further examination.  Alternatively, you can make arrangements prior to arrival by sharing your medical and insurance data with our air transport team that picks you up in an emergency and flies you directly to St. Luke's Medical Center in Bonifacio Global City (BGC), Taguig, the only globally recognized hospital in the Philipines affiliated with Mayo clinic. OUR SERVICE IS NOT AVAILABLE FOR EMERGENCIES UNLESS YOU OR YOUR COMPANY HAVE MADE ADVANCE ARRANGEMENTS PRIOR TO YOUR ARRIVAL IN BORACAY, AND WE HAVE YOUR PAYMENT DETAILS ON FILE THAT COVER INITIAL AIR TRANSPORT AND HOSPITAL ARRIVAL FEES. DO NOT RISK A MEDICAL EMERGENCY IN BORACAY WITHOUT PREPARATION. IT CAN COST YOUR OR A FAMILY MEMBER'S LIFE. A SIMPLE EMAIL PRIOR TO YOUR ARRIVAL IS SUFFICIENT TO PROTECT YOU AND YOUR FAMILY IN AN EMERGENCY. IF YOU ARE ALREADY IN BORACAY, EMAIL US NOW TO REQUEST OUR SERVICE FOR FUTURE EMERGENCIES. YOU MUST HAVE OUR WRITTEN CONFIRMATION BEFORE YOU MAY USE THIS SERVICE FOR MEDICAL EMERGENCIES.

Our Chairman had his veneers done 23 years ago by a top specialist in Florida, and Dr. Joanna is the first dentist in Asia he trusts for his tooth care, including cleaning and general dentistry. Together with her team — Ms. Nivi and Sir Jaype — Dr. Joanna will take excellent care of you, offering cosmetic treatments, orthodontics, implants, surgery, and 24/7 emergency care. Conveniently located next to our most modern business center in Boracay with the latest technology. Open Monday through Sunday. Interior: Our highest rating. Medical Equipment: Brand-New. Bathroom: All Stars.

BHBAI 24-HOUR CONCIERGE

Only for registered BHBAI and GAIC Guests, Residents, Executives, and Special Guests

Register at BORACAY@BHBAI.COM.

DO NOT USE THIS EMAIL FOR MEDICAL EMERGENCIES. 

www.bhbai.com/boracay

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