Lind Boracay’s Michelin move

The Lind Boracay is turning a Michelin Guide hotel listing into a restaurant pitch, opening Yím as it leans harder on food in its second decade. (guide.michelin.com) (hospitalitynews.ph) The resort says it received its Michelin Guide recommendation in 2025, during its 10th year, and remains the only Boracay property in the guide’s Philippine hotel selection. Michelin’s hotel page lists The Lind at Station 1 on White Beach with 118 rooms. (lofficielph.com) (guide.michelin.com) Yím is now listed on The Lind’s website as a Thai restaurant open from 11:00 a.m. to 10:00 p.m., with indoor seating, an open bar, and an outdoor dining area. The hotel says the name means “smile” in Thai and frames the concept as authentic Thai cooking paired with Filipino hospitality. (thelindhotels.com) Trade and lifestyle coverage ties the launch directly to the Michelin recognition. Hospitality News Philippines reported on March 31 that Yím is part of a broader food-and-beverage push, and L’Officiel Philippines said in January that the restaurant is led by Chef Siriporn “Joy” Krasae-at. (hospitalitynews.ph) (lofficielph.com) That positioning lands in a market where Boracay hotels have spent years rebuilding their image after the island’s six-month government closure on April 26, 2018. The Philippine government shut Boracay to tourists during an environmental rehabilitation drive after investigators cited sewage, shoreline, and development violations. (lawphil.net) (pco.gov.ph) The Lind has been part of that reset since opening in 2015 as the brand’s flagship property on Station 1, the quieter end of White Beach. Its own site says the Boracay hotel became the base for later Lind projects in Coron and Siargao. (lofficielph.com) (thelindhotels.com) Executives are explicit that dining is now central to the sales story. Chief Operating Officer Pierre Henrichs said Michelin recognition was “not an endpoint” and said Yím shows how dining will help define the brand as it grows. (hospitalitynews.ph) The result is a hotel using Michelin’s name less as a room-selling badge than as proof it can sell a full hospitality package, from beachfront stays to chef-led meals. On Boracay, where luxury resorts often compete on location first, The Lind is betting that recognition and restaurants can travel together. (guide.michelin.com) (hospitalitynews.ph)