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Hàin Boracay Is Angelo Comsti’s Advocacy on A Plate

Award-winning food writer and chef Angelo Comsti will take your tastebuds on a journey beyond usual Filipino fare

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Ching Dee

<p>“The more you eat, the less you know.” </p><div><br/></div><p>This quote is written on the backs of the staff uniform at <a href="https://www.facebook.com/hainboracay" target="_blank">Hàin</a>, visionary food writer and chef <a href="https://www.instagram.com/fooddudeph/" target="_blank">Angelo Comsti’s</a> restaurant in Boracay. And it will all make sense once you’ve had a meal here.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/ec802bb1-4c78-41eb-87b5-e650001bdded_angelo comsti.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">Angelo Comsti<span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Ching Dee  </em></span></span></span></span></div><p>This not-so-hidden-anymore culinary gem celebrates the diverse flavors of the Philippines and it sends diners on a journey through the rich tapestry of regional Filipino cuisine. Since its inception in August of last year, Hàin Boracay has been making waves in the culinary scene, drawing locals and tourists alike with its respectful and unique approach to local gastronomy. Behind this culinary haven is not just Comsti, but a team driven by a passion for showcasing the depth and diversity of Filipino flavors.</p><div><br/></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/a7364efa-e3ed-4381-943f-2594275f92a9_entrance.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">Hàin is the main dining outlet at The Henry in Boracay <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Ching Dee  </em></span></span></span></span></div><p>The concept of Hàin Boracay was born from Comsti&#x27;s relentless advocacy for regional Filipino food. After the success of his award-winning book “Also Filipino”, Comsti felt compelled to take the next step and allow people to experience these flavors firsthand.</p><div><br/></div><p>“I&#x27;ve been trying to champion target regional Filipino food for quite a while now. And after coming up with the book, I was like, ‘Okay, what&#x27;s next?’ I need to practice what I preach, I need to let the people taste these dishes that I’ve been talking about,” Comsti explained. “It felt like the natural progression is to open a restaurant.”</p><div><br/></div><p>The opportunity arose when the owner of <a href="https://www.instagram.com/thehenryhotels/" target="_blank">The Henry Hotels</a>, Hanky Lee, approached him to spearhead a restaurant that would champion Filipino cuisine within their new hotel. “He asked me if I want to open a restaurant because he wants to champion Filipinos.”</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/155b6022-db17-416d-8e74-e57e47365846_1.jpeg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">This lush al fresco restaurant is a hidden gem<span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Hàin Boracay&#x27;s Facebook page  </em></span></span></span></span></div><p>From concept to execution, it took meticulous planning and dedication to bring Hàin Boracay to life. Construction began in 2022, with the restaurant officially opening its doors in August 2023. However, it wasn&#x27;t until recently that the restaurant began to gain traction, with more people flocking to experience its culinary delights. “It&#x27;s nice to have a different market every day because almost 5,000 People fly in every day,” Comsti points out.</p><div><br/></div><p>What sets Hàin Boracay apart is its focus on regional Filipino dishes, meticulously curated to highlight the unique flavors of each province. Comsti also empowers his chefs to share family dishes and local delicacies, ensuring that each dish tells a story and reflects the pride of its origins. The menu, divided into regional and ‘reworked’ dishes created by Comsti, offers something for everyone.</p><div><br/></div><div><strong>Related Story: </strong><a href="/food/features/your-local-is-back-for-round-2-at-balmori/38187" target="_blank" rel="noopener noreferrer">Your Local Is Back For Round 2 At The Balmori Suites</a></div><p>“Mapaglaro siya, because I’m not sure kung ano talaga ‘yung market dito, I’m still figuring things out,” says Comsti of the playfulness of his menu, which people keep coming back to. “But so far, ang binabalikan ng tao are the regional dishes. Of course it makes me happy because it’s what I’ve been advocating.”</p><div><br/></div><p>“I try to empower the chefs because I&#x27;m not always here,” he shared. “So whenever I&#x27;m here, I tell them to go ahead and cook the dishes that you eat at home. Let&#x27;s present it and then let&#x27;s include it in the menu. I want you to be proud of your dishes and you should represent since we’re here. It makes them (staff) really happy and fulfilled.”</p><div><br/></div><p>When you visit Hàin, which we highly recommend, make sure to try these dishes.</p><div><br/></div><div class="article-content" itemProp="articleBody"><div class="media-content"><div class="slider-for"><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/e67a0982-bcc4-4d1d-88a5-2604d2952631_1.jpeg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/e8f0ab61-ee6a-4879-a16a-953c0f4ef0b7_01%20pinoy%20nasi%20lemak.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/a9cfcd81-6f7a-45a1-8f37-885b5a7a8cd5_02%20kansi.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/added343-f694-4be6-ac02-d1344ff73787_03%20linapay.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/24297c28-b36d-43e7-beb4-fbd4a405c6e1_04%20inubarang%20manok.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/3a383703-85db-4747-9cbf-a5e8d2cf354e_06%20cereal%20calamares.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/a49bc337-ba28-4b6f-8eec-a940b13c25a5_05%20tortang%20talong.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/eae3c448-b44b-4f88-bf4e-fbe291b54549_07%20chichacorn%20pork%20chop.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/ebe941b1-3acc-4251-aede-705ff2e7fa6c_08%20bar%20sampler.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/97738df3-e4e7-4837-8e6d-f280ffc70412_09%20maruya%20a%20la%20mode.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/6208e04f-07c7-4517-9e43-345f9636dd7a_10%20palawan%20horchata.jpg" alt="" class="fr-fic fr-dii"/></div></div><div class="media-content slider-desc"><div class="item-desc"><div></div></div><div class="item-desc"><p>Pinoy Nasi Lemak - Hàin has a very unique offer for all-day breakfast inspired by this Malaysian/Indonesian classic with your choice of regional twist.Their Pinoy Nasi Lemak has pandan rice topped with a sunny-side up egg and served with shrimp crackers, spicy dilis, roasted peanuts, sautéed vegetables, sliced cucumbers and tomatoes, their homemade sambal, and your choice of protein. Diners can choose from Inasal Liempo, Chicken Adobo Confit, Barako Bistek, Bangus with Laing Sauce, Hainanese Arroz Caldo, and Arroz a la Cabana, which we enjoyed immensely with stir-fried ground beef with raisins and fried bananas.<cite>Ching Dee</cite></p></div><div class="item-desc"><p>Kansi - We know it’s crazy hot at the beach, but you have to try this bowl of comfort from Bacolod. This popular soup dish has a huge beef shank cooked in a sip-worthy broth of lemongrass, ginger, coconut, and batwan, a local souring agent that gives it a unique flavor that differentiates it from Sinigang. The Kansi was flavorful, hearty, and yes it begs for rice.<cite>Ching Dee</cite></p></div><div class="item-desc"><p>Linapay - This beloved dish from Aklan is not too well known outside the island, but it deserves a loud shout-out. The parcels of shrimp and coconut meat wrapped in taro leaves are simmered long and slow in coconut milk flavored with ginger. The result is a sublime dish: the shrimp is still sweet, highlighting the subtle savory taste of the coconut milk with a hint of natural seafood flavor. We enjoyed this dish a lot, which paired perfectly with Hàin’s Crab Fat Rice.<cite>Ching Dee</cite></p></div><div class="item-desc"><p>Inubarang Manok  - Here’s another proud dish from Aklan that proves coconut milk is a magical elixir. The chicken — tender, juicy, and oh-so-tasty — is slow-cooked in coconut milk with banana pith, ginger, and leaves from Libas or Common Hog Plum, a local tree whose fruits and leaves are commonly used as a souring agent for dishes like Paksiw and even Sinigang.Under the ‘reworked’ section of the menu, Comsti let his playful side win by breathing new life to familiar dishes.<cite>Ching Dee</cite></p></div><div class="item-desc"><p>Cereal Calamares - We started the meal with cereal-crumbed squid rings served with garlic aioli and spiced Sinamak. The crunchy and chunky cereal coating provided a great contrast against the plump squid and it also provided more surface area to either absorb the spiced sinamak or for the garlic aioli to cling on. This is a great appetizer to whet your palate or a super snack to enjoy with a cocktail or two.<cite>Ching Dee</cite></p></div><div class="item-desc"><p>Tortang Talong - As a lover of this classic home dish, seeing it served in a new way brings excitement to my tastebuds. To give it more flavor, they grilled the eggplant while basting it with inasal sauce, then they breaded the whole thing and deep-fried it to give it a crunchy exterior. It’s served on a bed of pomodoro sauce, reminiscent of eggplant parm(igiana) but with a subtle inasal twist. <cite>Ching Dee</cite></p></div><div class="item-desc"><p>Chichacorn Pork Chop - If you’re looking to wow your guests (or yourself), make sure to order the Chichacorn Pork Chop. This fried chichacorn-coated pork chop is more than just Instagram-worthy, it’s also delicious (we wouldn’t expect anything less from Comsti). The crunchy coating emphasizes the tenderness of the pork chop, making it easier to eat. To cut through the fried stuff, it’s served with vinegar and banana ketchup.<cite>Ching Dee</cite></p></div><div class="item-desc"><p>Bar Sampler - If you can’t decide what to have for dessert, get the Bar Sampler, which has the Calamansi Bar (fudgy calamansi cake with cereal crumble topping), Barako Cheesecake (light cheesecake topped with coffee-chocolate ganache), and Tablea Brownies (brownies made with local tablea and swirled with chocolate cookies and Aklan peanut butter).<cite>Ching Dee</cite></p></div><div class="item-desc"><p>Maruya a la Mode - Be warned: this beauty is hefty. Hàin’s version of this classic merienda has butterflied saba banana — battered, deep-fried, and covered with caramel before being topped with homemade coconut ice cream. It has two thick pieces, so it’s best enjoyed when shared.<cite>Ching Dee</cite></p></div><div class="item-desc"><p>Palawan Horchata - For Hàin’s cocktails and beverages, Palawan-based mixologist and coffee expert Sly Samonte lent his expertise, bringing the goodness of the two islands together. Make sure to try their Palawan Horchata (a creamier iteration of the classic Mexican drink). <cite>Ching Dee</cite></p></div></div></div></div><p>While Comsti is no stranger to the restaurant scene, he still sought the advice of fellow Metro Channel presenter and restaurateur Happy Ongpauco-Tiu who has been running businesses in the island for years. Despite the challenges of sourcing ingredients on an island, Comsti remains committed to using locally available produce, infusing each dish with authenticity and flavor. His dedication to preserving the essence of regional cuisine is evident in every bite, transporting diners to the shores of Visayas, the plains of Mindanao, the mountains of Cordillera, and even the bustling streets of Manila.</p><div><br/></div><p>Beyond the culinary experience, Hàin Boracay offers a sense of exclusivity and intimacy, with its intimate ambiance and attentive service. Guests relish the privacy and personalized attention, thanks to the well-trained staff. And The Henry Hotel, despite its distance from the award-winning beach, carries a certain charm for this very reason. A little bit of a hike from the main road and you’ll find this quiet respite full of trees, cool winds, and a welcome quiet far from the crowds and noise of the island. </p><div><br/></div><p>As Hàin Boracay continues to carve its niche in the culinary landscape, Comsti remains committed to his mission of championing Filipino cuisine. With plans to open a modern Pinoy bistro in Manila this year, his vision extends beyond the shores of Boracay, aiming to bring the vibrant flavors of the Philippines to a wider audience.</p><div><br/></div><div><strong>Related Story: </strong><a href="/food/restaurants/new-cupcakes-by-sonja-chef-opens-by-sonja-bakery/38086" target="_blank" rel="noopener noreferrer">By Sonja Bakery Is The New Go-To For Dessert Lovers</a></div><div><em><a href="https://www.instagram.com/hainboracay/" target="_blank">Hàin</a> is open daily from 7:00 a.m. to 8:00 p.m. inside <a href="https://boracay.thehenryhotel.com/" target="_blank">The Henry Hotel Boracay</a>. For reservations and inquiries, contact 09957727533. Follow Hàin on Instagram: <a href="https://www.instagram.com/hainboracay/" target="_blank">@hainboracay</a> | Facebook : <a href="https://www.facebook.com/hainboracay" target="_blank">@hainboracay</a>. </em></div>