At The Lind Boracay, the debut of Yím marks a decisive new chapter — one that positions contemporary Thai cuisine at the centre of the resort’s evolution into a destination-led dining address.
A new dining chapter unfolded over at The Lind Boracay this March when it unveiled contemporary Thai restaurant Yím, signalling a deliberate shift towards destination-led dining for the beachfront resort.
The opening comes on the back of a milestone year for ten-year old The Lind, which secured a coveted recommendation from the MICHELIN Guide in 2025 to become the only hotel on the world-renowned Filipino resort island to receive the distinction.
Positioned as a contemporary Thai restaurant, Yím introduces a style of cooking that remains relatively underrepresented on the island. The concept centres on authenticity, but avoids the clichés often associated with resort Thai dining. Instead, the menu is anchored by a resident Thai chef whose background spans luxury hotels and high-end restaurants, bringing a level of technical discipline and clarity to the kitchen.
The approach at Yím is less about reinvention than refinement, with traditional Thai flavours preserved yet expressed with a cleaner, more composed sensibility that aligns with the expectations of an international resort audience. The design mirrors this thinking: clean architectural lines, a restrained material palette, and a setting that balances casual beachfront ease with a degree of polish.
The menu at Yím reads as a concise but well-rounded survey of Thai cuisine, anchored in recognisable classics while allowing for moments of refinement. Appetisers lean into textural contrast and bold, aromatic flavours — think Miang Kham, a composed interplay of toasted coconut, lime, ginger and dried shrimp wrapped in wild betel leaves, while grilled skewers such as Moo Ping and Gai Satay balance smokiness with punchy dipping sauces. Salads follow with the expected intensity: Som Tam Thai delivers crunch and acidity, while dishes like Yum Som-o Goong layer pomelo with prawns, coconut and sweet-tamarind dressing for a more rounded, almost luxurious expression of the genre.
The menu gains depth in its mains, where curries and wok-fired dishes form the backbone. Familiar staples — Pad Thai, Pad Kra Pao Gai, and a spectrum of fried rice variations — sit alongside more substantial centrepieces such as Gaeng Massaman Nuea and Pu Nim Pad Pong Kari, the latter a rich crab curry enriched with egg and aromatics.
Desserts close on a similar traditional note — from Khao Neaw Ma Muang, better known as the much-beloved mango sticky rice but here scented with pandan, to Tub Tim Grob of rose-hued jellied water chestnuts in coconut milk — reinforcing the kitchen’s commitment to a menu that is grounded in Thai culinary familiarity while executed with a degree of polish suited to its resort context.
More than a standalone opening, Yím reflects a move by The Lind Boracay towards destination-led dining, where culinary offerings are not incidental but central to the stay.
To find out more, visit: https://www.thelindhotels.com/dining/yim/.
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