The Philippines’ tourism industry rests on the small island
of Boracay, off the northwest tip of Panay Island in the Visayas, which has
become the number-one getaway of the country, luring thousands of visitors
every year. It also lures developers and entrepreneurs, and developments have
been rapid over the last twenty years. The once-desolate island, inhabited by
small groups of indigenous Ati and occasionally visited by backpackers, now
pulsates with resorts, bars and restaurants, especially along White Beach at
the western side of the island, where the waters are warm, clear and inviting
and the sand along the five-kilometer stretch is like sugar, perhaps the finest
in the world.
There are
about 300 resorts in the island, ranging from the grand like the Shangri-la to
the modest, which can be a shack, most of them jostling for space along White
Beach. Among them is Jony’s, a homey family-run resort at Station 1, northern part
of White Beach, in the barangay of Balabag.
Its owner, 52-year-old Dionisio Salme, who currently heads the Boracay
Foundation, an organization of resort and restaurant owners, is a pioneer and
has seen how the island developed. The genial Salme never dreamt of owning a
resort.
“Who would
have thought…?” he says in Filipino. “I never dreamt of owning a resort. I was
happy just owning a car. I thought that was it. But things happened.”
Salme just
found himself in Boracay by circumstances but went on to make a home here and
raise a family. “I thought it was just a temporary assignment, but I got
married here and came to raise a family. I even had grandchildren here. I
thought maybe it was a blessing, being here in Boracay,” he says.
Salme actually grew up
in Pontevedra, Negros Occidental, and went to Manila to continue his studies.
He was in third-year high school. He then enrolled in a business administration
course at the University of the East and at same time worked for the Elizalde Group of Companies,
owned by a prominent family.
“I worked
at the research department,” he recalls. “I was a working student; life was
hard. Then I was assigned by my company to Boracay. There were a bit of a
problem then. It was Marcos time, and there were land-grabbing issues. So I was
sent by my boss to administer his property here in Boracay.”
The property of the
Elizaldes, who own D’Mall and a local radio station in Boracay, still stands
today, resisting development, a patch of restricted open space near Jony’s Beach
Resort.
Salme first stepped in
Boracay on March 2, 1975, and remembers the island to be “empty.”
“It was lonely at first
because there were not much people,” he recalls. “Thankfully, we had a group
with the Elizalde—eight security guards, some maintenance personnel. We were
happy when there is dance in the barrio during fiesta. That was the only
enjoyment. Then tuba (coconut wine).
There weren’t much beer, just tuba
and Tanduay (local brandy brand). Later on, election came. I was asked to be
councilor. I said, ‘Why did I get involved here.’ They said, ‘It’s needed.’ I
said okay, until it went on. I became a councilor here for a long time. You
know, it was Marcos time, and terms got extended.”
Salme also
brought his girlfriend Josefina, who hails from Asingan, Pangasinan. They met
when they were still in college; she was taking up nursing and chemistry at the
Far Eastern University. When he was assigned to Boracay, they decided to live
together. In the early 1980s, they decided to put up a fruit shake stand. By
that time, there were tourists trickling in, mostly Swiss and German
backpackers, most likely enticed by what German writer Jens Peters had written about
Boracay in his guidebook. They came via Puerto Galera in Mindoro, then Tablas
or Romblon, then to Boracay. The more affluent then chartered a small plane,
which would land in a grassy patch of land in Caticlan.
These
tourists would look for refreshing drinks, which were not offered in the island.
Salme got into the fruit shake business when a young Austrian backpacker
broached the idea to him. He brought his own blender, powered by a battery, but
he had nowhere to recharge his battery. So he packed up and sold the blender to
Salme. Salme recalls there was no electricity at that time, and ice was a rarity
and even the fruits. One had to go to Kalibo, which would take a whole day.
Fortunately, a co-worker gave him a refrigerator, powered by kerosene. They
were the only one in the island with a refrigerator and doing shakes. Soon,
tourists were lining up for his banana, papaya, mango and pineapple shakes.
They also began serving Mexican food—mostly burritos and tacos, which they
thought foreigners would like—on tables with umbrellas set up along the beach.
In 1979,
Salme and a friend, a barangay captain,
put up two huts near the plaza, which they rented out to tourists. In 1985, he
acquired the land, about 800 square meters, where the present resort now
stands. The following year, he built four cottages made out of coconut and nipa. Over the years, he built three
more. In 1996, they were able to get bank loan to improve the structures and
build more rooms. Now, Jony’s Beach Resort consists of one two-storey building
and one three-storey building with a total of twenty-one rooms. Across the maid
road, close to the beach, is the restaurant, which can accommodate eighty
diners, constructed five years ago.
The resort
has an intimate and homey feel to it. The design is a medley of ideas Salme inspired
by other resorts. He maintains the veneers of bamboo to affect a tropical
island feel. The name is a misspelling of Salme’s nickname, Diony. He retained
it because he thought it is also a combination his and his wife’s nicknames.
The rooms
at Jony’s have the de-riguere amenities of any decent resort—air-conditioning, hot
and cold showers, cable TVs, telephones, mini-bars and Internet access. Five
Superior Rooms are located on the ground floor and have double beds, while the
six Deluxe Rooms have queen-size and single beds, bath tubs and verandas. The
seven Super Deluxe Rooms have king-size beds, while the Family Room can
accommodate four guests. They have two suites. The La Perla Suite is designed
for honeymooners with a living area and a small kitchen, while the La Concha
Suite, which is the biggest room in the resort with two floors, can accommodate
four guests, also with a living area and a small kitchen. Both are at the
penthouse level with a spacious terrace, which affords guest a view of the sea.
With the
expansion of the resort, Salme and his family live in another property near the
resort. All members are involved in running the resort. His eldest son,
Frederick, being an engineer, is in charge of maintenance, while his daughter
Jingjing takes care of the marketing and reservations. His youngest son, Dionisio,
Jr., or Junjun, is a consultant at the restaurant.
Jony’s
restaurant is the most notable and promising aspect of the resort. Salme still
offers his original fruit shakes, now having thirty to forty flavors and
blends. They have become a tourist stop, included in many packaged tours. Also,
the Mexican items are retained. Salme remembers the time when the Mexican
ambassador dine din his restaurant incognito. The ambassador was impressed that
he had his own cook teach Salme how to improve the dishes. Now, the Mexican
menu got updated and a different treatment with Junjun, who is a culinary arts
graduate.
Junjun was
born in Boracay but grew up in Bacolod City, the capital of Salme’s home
province, where he went to seminary during high school and studied commerce at
the University of St. La Salle. He decided to follow his heart and enrolled at
the Center for Culinary Arts Manila. He is currently working at the upscale
resort Discovery Shores to gain experience and likely to take over the
restaurant. Junjun dreams of putting up his own restaurant in Bacolod City. For
Jony’s, he wants the restaurant to have its own identity apart from the resort.
He started with naming the restaurant and is experimenting with Maya, which he
thinks would unify the Mexican-Filipino offerings of the restaurant—being the
name of the Central American group of people as well as the Eurasian tree
sparrow, which is ubiquitous in the Philippines.
For the
Mexican part, Junjun introduced several innovative taco varieties. One is the
suckling pig taco, which inspired by the pritchon.
The suckling pig, marinated in orange juice and lemongrass, is pit-roasted and
served with lettuce and pico de gallo.
The braised short ribs taco is short ribs braised until tender and served with
caramelized onion. Fish lovers can order his beer-battered fish taco. On the
other hand, the chorizo taco is inspired by a popular Boracay “street food,”
the chori-burger, grilled Aklanon chorizo inside a grilled bun with spicy
banana ketchup, which is surprisingly yummy. Aside from tacos, the restaurant
also serves chimichangas, fajitas, burritos and quesadillas.
For the
Filipino part, Junjun want to focus more the regional cooking, particularly
Aklan and the Visayas. Thus, there are the Aklanon favorites inuburan na manok, which is chicken and
banana tree pith cooked in lemongrass and coconut milk, and ginataang tilapia, tilapia fillet
poached in coconut cream with lemongrass and ginger. Also in the menu are the
chicken binakol, a chicken soup with
young coconut water and lemongrass, and chicken inasal, barbecued chicken drenched in annatto seed-infused oil. The
sinigang of milkfish belly uses the
sour fruit batwan, common in the
region.
A must-try
Filipino dish is the pinakbet from
his mother’s side. The quintessential Ilocano dish of vegetables and shrimp or
fish paste served here came from the recipe her aunt, thus it is called Pinakbet ni Bebe. They use fermented
fish sauce from Asingan instead of shrimp paste; lots of tomato, giving the
dish a reddish color; and sweet potato for a hint of sweetness. It is topped
with crunchy fried pork belly, instead of bagnet,
which is hard to source around here.
For the
popular Filipino stewed beef dish caldereta,
Junjun uses lots of paprika, inspired by the Austrian goulash, and topped with
pieces of feta cheese and slices of black olives.
He also
included a few of his own creations in the menu—the Shrimp Pil Pil, a
Spanish-inspired appetizer of spicy seared shrimps with pumpkin seeds; the
Oysters and Pearls, Aklan oysters poached in buerre blanc and topped with lumpfish cavaiar; steamed mussels in
coconut juice, lemongrass and ginger; and chicken wings and salted mango, fried
chicken wings in sweet and spicy sauce and served with salted green mango.
The
restaurant also serves breakfast items, soups, salads, pasta dishes, burgers
and sandwiches, pizzas, salads and desserts.
The look
is also being upgraded to keep up with the casual to fine dining projection.
Some parts of resort are likewise undergoing upgrade or renovation to keep us
with the ever-changing development of Boracay, all according to the children’s
decision. For Salme, he is satisfied with the blessings that keep coming in.
Getting There
Boracay Island is at the northwest tip of Panay Island.
There are several flights from Manila to Caticlan, a barangay in Malay, Aklan. From Caticlan, one can ride a tricycle,
or walk to the jetty port. From Caticlan, there is a short boat ride to
Boracay. Flights can be as fast as 36 minutes. Some planes such as Zest Air, land
in Kalibo, the capital of Aklan. From there, there is a two-hour ride to
Caticlan. From Iloilo City, Boracay can be reached by bus or van with travel
time of four to five hours.
Contact Information
Jony’s Beach Resort can be contacted through telephone
number (+63 36) 288-6119, fax number (+63 36) 288-3119, mobile numbers
+63920-9267679 and +63922-8443648 and emails reservations@jonysresort.com and
jonysboracay@yahoo.com. Log on to
Web site www.jonysboracay.com.
3 comments:
It is an honor to hear Mr. Salme's story. It only shows that if a person should strive for his/her life he/she would sooner reach its dream. Boracay is indeed the very best island. Boracay resorts are very nice, with a very great ambiance too.
Thank you for reading.
Wow! Amazing story! Thank you for sharing this with us. Very Informative.
Carol @ Boracay Beach Resort
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