Following a well‑received soft launch, modern Thai dining spot Yím at The Lind Boracay has celebrated its official grand opening, introducing a refreshed menu, new Thai Street Food Buffet, and a bigger, more social dining area for guests.
Leading the kitchen is Chef Siriporn “Joy” Krasaeat, who draws on her deep Thai culinary background to oversee every dish. She combines long‑standing Thai cooking methods and seasonal ingredients with the finest fresh produce available locally in the Philippines.
Every meal served at Yím is built around core Thai food traditions. Prepared by hand using proven age‑old ways and fresh supplies, each plate strikes the classic balance of sweet, sour, salty and spicy flavours — bringing the bright spirit and unmistakable taste of Thailand to Boracay shores.
Chef Joy’s cooking style honours Thai heritage while making thoughtful use of local Philippine goods. Key items including kaffir lime leaves and red chillies are brought in directly from Thailand to keep the true character of the cuisine, while other fresh supplies are sourced nearby. The result is food that stays distinctly Thai while making the most of the island’s quality harvests.
“I want every guest to taste real Thailand in each dish,” Chef Joy shared. “We use the techniques and flavours I grew up with, and pair them with beautiful Philippine ingredients to bring something authentic and something new to Boracay.”
Since first opening its doors, Yím has become a standout Thai dining stop on the island, drawing both first‑time visitors and returning patrons. At its core is genuine Thai cooking, delivered through bold flavours, easy island‑style surroundings and the lively atmosphere Thailand is known for.
Several signature dishes form the backbone of the menu. The fragrant, zingy Tom Yum Goong is made with lemongrass, lime and chilli, served with plump prawns. Gaeng Keaw Wan — a rich coconut‑based green curry — has a slow‑building warmth rounded out by Thai basil. Chef Joy’s Massaman Curry is simmered slowly until the meat is tender enough to pull apart with a fork, layered with warm spices and roasted peanuts. For those seeking lighter fare, the Pla Nueng Ma Now features whole seabass steamed with garlic, chilli and fresh lime — pleasing both the eye and the palate. Menus shift with the seasons, so diners are served whatever fresh produce is at its peak at the time.
Set near sweeping views of The Lind Boracay’s infinity pool and the open sea, Yím blends island atmosphere with modern Thai flavour. Guests may choose to dine inside the stylish, air‑conditioned main room or out on the open‑air terrace, where sea breezes carry the relaxed feel of Boracay through every meal. A large communal table is also available for bigger groups, designed so diners can pass signature Thai plates around, chat and turn every meal into a special gathering. The mood throughout stays easy‑going, bright and uniquely Yím.
To mark the grand opening, the restaurant is bringing the lively feel of Bangkok’s night markets to Boracay with its new Thai Street Food Buffet. The spread changes regularly and features grilled skewers, tasty noodles, fresh spring rolls and other well‑loved street‑style dishes, laid out in a social setting meant for sampling, sharing and discovering more of Thailand’s flavours in one visit.
