Bali has been a Filipino-favorite destination ever since traveling has become a hobby for many millennials, and there are numerous reasons why. From their rich, cultural attractions, surf-ready beaches, distinctly flavored Southeast Asian cuisine, plus their warm and relatable hospitality, this popular tourist spot in Indonesia is usually at the top of everyone’s must-visit list. It’s a 4-hour flight from our country’s capital, but if you want a quick, local access to some of the best of what Bali has to gastronomically offer, there’s a newly opened restaurant in Boracay—Balicay, which offers delectable Balinese food under the culinary leadership of Chef Mil Crespo.

Balicay may just be new to Boracay’s vibrant front beach food scene, but their inviting staff and their relaxing Balinese interiors instantly take you to the Southeast Asian gem.

With 10 years cumulative experience in the restaurant and hospitality industry as a restaurant consultant, private dining chef, and restaurant executive chef, Chef Mil just recently moved back to the Philippines after working at the James Beard award-winning restaurant, Loring Place, in Manhattan, New York, where he championed sustainable, seasonal and ethical cuisine.

Now ready to serve at his homeland, Chef Mil has curated the full menu of Balicay, and opened the restaurant just last January. “Balicay positions itself like an ‘island oasis’, where you can re-energize and replenish lost nourishments due Boracay’s party culture. Hearty, healthy, and delicious menu offerings with a strong core of sustainable and honest cuisine, everything is homemade—from our yogurt, sourdough breads, to our sauces and preserves,” Chef Mil shared.

Nutrient-dense, whole and healthy ingredients make up the magic that’s in Balicay’s menu.

Check out Balicay’s most popular dishes and drinks that both tourists and locals love:

For starters, the Eggplant Miso (P198) has layers of smoky, spicy, and earthy tastes that explode on the palate. The tenderness and sweetness of the roasted eggplant is balanced with miso sambal, mint, and poha (flattened rice).

The Salmon Ikan Bakar (P598) is a surprising appetizer. I’m not a fan of salmon head, but this one really impressed me. It consists of two indo-spiced salmon heads that’s moist and flakey, served with cucumber relish, pickled papaya, and Sambal Matah. The depth of the indo-spices is complemented by the tanginess of the side dishes, and the traditional Indonesian condiment, Sambal Matah. It is a flavorful and aromatic salsa-like sauce that adds a burst of freshness and heat to a variety of dishes. The name 'Sambal Matah' can be translated to 'raw sambal' or 'sambal from the eyes' in Indonesian, which suggests that the ingredients are finely chopped and fresh.

This Crispy Pork Red Curry (P598) instantly lands on my personal favorites. The perfectly crispy lechon kawali is partnered with the earthy, warm, and mildly spicy red curry, topped with string beans, bell pepper, eggplant, and young corn, served with flavorful and fluffy coconut rice (unforgettable!).

If you’re a carnivore, the Tamarind Short Glazed Plate (P798) is definitely a must-try. Juicy USDA short plate is already packed with meaty flavor on its own, but Balicay elevated it even more with a medley of bold flavors from the tamarind sauce, herbs, and toasted rice. The crispy, paper-thin, deep-fried papadam is a nice add on, for sure. Pair it with their signature coconut rice and let your taste buds dance.

No Southeast Asian menu is complete without Masala Chicken! Tender pieces of chicken were marinated in a mixture of aromatic spices and herbs before cooked to absolute perfection. Partnered with their soft and chewy naan breads and this dish feels like a warm, comforting hug to your soul. Available in shrimp (P598) and veg (P398) variants.

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The Black Magic is true to its name.

For bevies and desserts, I highly recommend their mocktails. The Lavender Fauxito (P198) is a beautiful concoction of blue pea lavender syrup, mint, lime, and soda water. Another is the Black Magic (P288), an interesting blend of ginger, beets, lime, and honey activated charcoal.

The Sticky Rice is the best way to end a hearty meal at Balicay, as it’s a medley of textures, colors, and tastes that is so worth your 278 Pesos. A plate that’s beautifully arranged with fresh mangoes, tri-colored sticky rice (coconut, blue pea, and pandan), flan, cured egg, coconut ice cream and kefir jelly, this is enough to go back to the island for a sweet ending (or beginning, depends which part of your course you consume this stellar dessert).

Chef Mil Crespo, the creative food genius behind Balicay’s menu.

As for Chef Mil’s food philosophy, he said it authentically and sincerely—

Our philosophy is to unite the coastal spirits of both Bali and Boracay by crafting a concept that pays homage to these neighboring Southeast Asian gems, while offering food that's both familiar and culturally enriching to the visitors who adore both their shores. Our mission is to provide our guests with warm and diligent service that goes hand in hand with our soothing and comfortable ambiance. We'd love to make profound memories with our guests in our humble beachfront restaurant.

As for my experience, simply put in our own language: “Babalik ka sa Balicay”, which means once you get a taste of what Balicay has to offer, you’ll surely go back.

Food photography by Belle Dinglasa

Balicay is located at Station 2, beach front (past D’Mall), 2nd floor of Globy’s. Open daily from 7AM to 12 midnight. Follow @balicayphilippines on Instagram.

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