From the moment you arrive, a majestic banyan tree welcomes you, symbolizing a deep connection to nature and local heritage. Inside, the lobby’s local artistry and thoughtfully curated displays immediately immerse you in the island’s spirit. As you move further in, sweeping views unfold, revealing a stunning new landmark on Panglao Island.

This is South Palms Resort & Spa Panglao – MGallery Collection, the island’s first international luxury brand, set along a pristine stretch of Bohol’s shoreline and only 10 minutes from Bohol-Panglao International Airport.

With 188 beachfront rooms, the resort is the creation of a world-class creative team guided by a storytelling approach that celebrates the land, the community, and the island’s rich cultural heritage. Its intentionally low-rise buildings blend seamlessly with the surrounding landscape, embracing a design philosophy often overlooked in the Philippines. Here, the architecture does not compete for attention; instead, it allows Mother Nature to take center stage.

This brand-new South Palms MGallery Panglao is a distinct property from its sister resort, the original South Palms Resort, which has been renamed Oceanica Resort.

My room was a masterclass in thoughtful design, filled with meaningful details. Like every guestroom, it features reclaimed Boholano wood sourced from abandoned island homes, transformed into a gamified wall with wooden pins and patterns for guests to create their own designs. In the bathroom, a wooden bench sits in the shower—perfect for lingering moments of reflection—while colorful tiles bring a vibrant, cheerful energy to the space. The bed is plush and inviting, the kind you sink into without hesitation. Yet when I draw the curtains, the view takes over: the resort’s pools, the beach beyond, and the spread of amenities stretching before me. It feels as if I am outdoors, yet I remain cocooned in comfort.

Other rooms open directly to the dipping pool, while the beachfront villas step right onto the pristine white sand.

The resort offers four distinct dining venues. UMA, a relaxed beachfront seafood concept, features market-style stalls and tropical fruit tastings. It is also where breakfast is served, with the option to dine alfresco under the stars. Manja invites guests to gather around big tables in a playful space, serving crowd-pleasing favorites such as brick-oven pizzas, rotisserie chicken, and tropical fruit mocktails. For sunset, Sirenna Bar offers cocktails infused with lambanog, poured with a storytelling flair. Soon to open is Tiya, housed in an old structure styled like a heritage home, complete with an eye-catching chandelier.

Each dining space embraces open layouts that welcome the sea breeze and frame views of the ocean. Guests can linger on daybeds at Sirenna, sway in duyans at Manja, or enjoy a meal with their toes in the sand at Tiya.

While the design is striking, the culinary experiences are just as memorable. Chef Bettina Arguelles, the first female executive chef of the recently closed Sofitel Manila, prepared a remarkable eight-course feast highlighting the bounty of the sea. Drinks are equally considered—from refreshing welcome beverages to healthy sips throughout the day, and inventive cocktails in the evening.

The beach is wide, with powdery white sand and crystal-clear waters. Scattered daybeds and reclining loungers provide inviting spots to unwind and take in the view.

Other amenities include a gym and Aya’s Jungle, a nature-inspired kids’ club designed for creative and cultural discovery. A spa will open soon, promising more opportunities for relaxation.

For a signature experience, the resort offers an M Moment—an activity unique to each MGallery property that reflects its history and local culture. Here, it takes the form of a visit to Alburquerque, Bohol, to discover Asin Tibuok, a rare sea salt produced by filtering seawater through coconut husks. Guided by a local artisan, guests can witness and connect with this centuries-old tradition.

The resort also champions sustainability through South Farm, its nine-hectare organic farm located just minutes away. The farm supplies fresh produce to South Palms MGallery Panglao and its sister resorts while offering family-friendly activities and rural tourism experiences.

Event spaces are as thoughtfully designed as the rest of the resort. The 100-square-meter Acqua Pavilion draws inspiration from the fluid geometry of sea creatures. The 200-square-meter Marcela Ballroom incorporates indigenous Filipino motifs. The expansive 500-square-meter beachfront lawn connects to a rooftop garden via a grand staircase, creating a dramatic setting for alfresco celebrations.

South Palms joins the Admiral Hotel Manila in the MGallery Collection as the brand’s second property in the Philippines and its first resort experience in the Visayas. Both properties reflect MGallery’s global commitment to meaningful design, cultural immersion, and storytelling through place.

At present, guests can enjoy an exclusive Elite Access offer for stays between 8 August and 31 October 2025. This includes PHP 3,000 in resort credit, redeemable for dining and leisure activities. ALL and Accor Plus members enjoy additional benefits. Reservations may be made via southpalmsmgallery.reservations@accor.com, by calling +63 038 507 0010, or booking online.

Davao’s been called the cacao capital of the Philippines for good reason. With rich volcanic soil and a tropical climate, it’s the perfect spot to grow cacao trees. Cacao farming here isn’t new; it’s been part of the community for generations. The region produces over 80% of the country’s cacao, supplying both local chocolate makers and exporters. Its cacao has even earned international recognition.

So for a person who loves chocolate like me, Davao is a dream!

Thank God Cebu Pacific Air invited me to a four-day tour of Davao City and Davao del Sur to experience its cacao culture. The tour, which also explored Davao’s coffee and local culture, was organized by the Department of Tourism Region XI in partnership with Park Inn by Radisson Davao, our comfortable home in the city during the trip.

Our cacao tour, curated by Ces Travel & Tours, started at Belviz Farm in the Calinan District of Davao City. The farm is run by husband and wife Emmanuel “Nel” and Mary Grace “Eyeth” Belviz, who shared their family’s story where cacao runs deep and treated the durian-lovers in our group to a buffet of this iconic Davao fruit.

Belviz Farm was originally started by Nel’s father, Severino Belviz, a well-known durian farmer. Nel and Eyeth took over the farm after his passing in 2016 and have worked hard to improve how they market their products. They make value-added items under their brand, including chocolate bars filled with fruits grown right on their farm.

Of course, no chocolate tour in Davao City would be complete without a visit to Malagos Garden Resort, one of the pioneering chocolate processors in the city known for its award-winning bars.

Although I had stayed at Malagos before, this was my first time going through the chocolate-making process. We experienced the Tree to Bar Chocolate Experience, where we saw how the cacao trees are cared for, how pods are harvested and opened, and how the beans are dried and roasted. We even got to mold our own chocolate bars by hand. We also toured their museum, which tells the story of cacao farming and chocolate production.

Later, we visited Cacao City, a lively spot filled with local chocolate products and cacao-based treats that are perfect for pasalubong or gifts. The place is managed by a group of cacao processors who came together to form the Cacao City Marketing Cooperative. Some of the featured brands include NutriRich Philippines, Sikwate Organic, Malagos Chocolate, Cacao and Beyond, Cacao de Davao, Davao Artisanal Chocolate, Rosario Davao, Chocolate de San Isidro, and Wit's Sweet and Savories.

We also visited Cacao Culture, a modern shop located in Poblacion Market, one of Davao City’s most popular pasalubong spots. Kenneth Reyes-Lao, co-founder of Cacao Culture, let us sample some of their creations, including their take on the viral Dubai chocolate, made with the Mindanao delicacy, lokot-lokot.

We finished the day with dinner at Balik Bukid Farm and Kitchen, a farm-to-table restaurant that uses ingredients grown on their own organic farm. 

If you want a trip that feeds your curiosity and your heart, consider a cacao tour in Davao. Cebu Pacific flies to Davao City from Manila, Cebu, Clark, and Iloilo, making it easier than ever to visit. 

Pretty often, when we talk about coffee, the conversation revolves around how we take it: black, with cream, with sugar, or with both. We share our personal rituals, from that first sip in the morning to the comfort it brings on a rainy afternoon. We talk about our favorite cafés, their ambiance, their views, and the blends that keep us coming back.

Recently, Cebu Pacific Air and the Department of Tourism Region XI stirred a richer conversation—one that celebrates not just the drink in our cups but the hands, hearts, and heritage behind every harvest.

Through the Davao Coffee Tour curated by Cybercribs Trips and Tours, I followed the full journey of coffee from seed to cup and connected with inspiring people who brought the story to life.

It was a highlight of a four-day Coffee and Cacao Tour organized by both organizations and sponsored by Park Inn by Radisson Davao, which provided a comfortable home base in the city and served us some delicious meals as well.

Our journey began in Barangay Catigan, high in the mountains of Davao City, home to the Bagobo Tagabawas, one of the 11 recognized Indigenous communities in the area.

We visited their coffee nursery, where they showed us how their new coffee farming venture aims to provide a sustainable source of income, helping them protect their ancestral lands and preserve their cultural heritage.

They also showed us how coffee is planted and guided us as we planted our own, weaving us into their story.

From the coffee nursery of the Bagobo Tagabawas, we traveled to the foothills of Mt. Apo to visit Dubria Coffee Farm, a thriving plantation where rows of full-grown coffee trees stretched across the landscape.

The farm, owned and managed by Marivic Dubria, celebrated as the “Coffee Queen of Davao,” is an award-winning producer of high-quality Arabica coffee.

Marivic shared how coffee transformed her life, providing not only a steady income but also the chance to travel and connect with other coffee communities around the world. Through these experiences, she gained new knowledge and inspiration, which she eagerly brings back to her farm. She also gives back by mentoring fellow farmers and helping build a stronger, more resilient coffee community.

From seedlings to trees to harvesting and roasting.

Next, we visited the Coffee for Peace Training Center in Kapatagan, Digos, Davao del Sur, an organization born from a conflict resolved over a simple conversation over coffee.

The center trains  local farmers in coffee processing and uses coffee as a platform for dialogue and healing. We joined a hands-on session and learned about wet, dry, and honey processing methods.

Alwin, a farmer we met, shared how proper training and market access have turned once-undervalued work into a sustainable livelihood for his family.

Before heading back, we stopped at the Regional Coffee Innovation Center at Davao del Sur State College in Digos. The first of its kind in Mindanao, it offers training programs for coffee farmers, research facilities, and a sensory lab for grading beans. It was a reminder of how much science, skill, and care go into every cup.

Our final stop was FROG Kaffee Arena in Davao City—a café, roastery, training center, and gathering place for the region’s third-wave coffee community, a movement that values high-quality, sustainably sourced beans and artisanal brewing methods.

Here, I met Gina and Markus Ableitinger, the co-founders of FROG Kaffee Arena, who work to bridge the gap between farmers and buyers, ensuring that their dedication leads to fair income and thriving communities.

They guided us through a social cupping session, introducing beans from different parts of Davao, each with its own unique aroma and flavor profile.

We ended the tour enjoying creative brews at FROG Kaffee Arena.

Thank you to Cebu Pacific Air and the Department of Tourism Region XI for deepening the conversation around coffee and honoring the people, culture, and heritage behind every bean.

Before the pandemic, we made a promise to a small community in Burias Island that we would return. They had just endured a typhoon that nearly wiped everything out. None of us could have imagined that an even greater storm was still to come.

I never let go of that promise, but the pandemic hit us hard as a group. Costs continued to rise, priorities shifted, and everything began to take more time and energy than it used to.

About a year ago, I received a message from Sir Rodel, the new principal of Malacbalac Elementary School. He said the community still remembered TRails to Empower Kids (TREK), our group, and hoped we could visit again.

When the timing finally felt right, I traveled back to San Vicente, a remote community on Burias Island in Masbate under the municipality of Claveria. I was with Benjie, our volunteer, chief cook, and everyone’s favorite uncle.

It felt like coming home. After more than five years, they still remembered our faces. They welcomed us along the trail with joy and warmth.

The sight of the school moved us. What was once reduced to rubble now stood proud and solid. In 2019, we had left behind more than just construction materials. We left behind hopes quietly tucked into nails, wood, and roofing sheets. As the pandemic came and time stretched on, we often wondered if they had been able to rebuild. So when we saw the school standing, beautiful and complete, we were in awe.

The community had also made progress. They now have a cemented trail, electricity in the evenings, and piso wifi that helps them connect with the rest of the world.

I could not wait to share all of this with the rest of our volunteers.

When we got back to Manila, we quickly mobilized to help the children welcome the new school year with the supplies they needed. In a community as remote as San Vicente, access to even the most basic school essentials is a challenge. With no nearby stores and limited transportation, families often have to make do with whatever is available.

Donations started pouring in. Volunteers began signing up. And we started preparing for the mission.

But it was not without challenges. Just days before our scheduled outreach, a low pressure area threatened the country. Some volunteers began to panic and started cancelling, including one of our dentists. I thought we might have to cancel the dental mission, even though everything was already prepared.

To reach the community, we needed to travel at least four hours by boat, so the weather was a major concern. I considered postponing, but with the rainy season in full swing, I knew our window to visit the island would only get smaller.

I asked for prayers from everyone and kept checking with our volunteers from PAGASA for updates.

When I went ahead with Uncle Benjie two days before the rest of the team, I was still unsure if it would push through. We traveled early because we had decided to source most of the donations from Pio Duran to save on transport costs.

But thank God, seventeen volunteers decided to push through.

From Pio Duran, we took a rented boat. We had to rush because the waves were expected to pick up in the afternoon. It was cloudy during our four-hour sail. I stayed on the roof of the passenger area, enjoyed the wind, and prayed the entire way.

Even after nearly eighteen years, the fear, anxiety, and stress never seem to fade.

We were told that we might have to dock at a different location if the waves were too high, which would mean a longer trek to the school. But as long as we arrived safely, that was all that mattered.

Thank God the waves were manageable. Soon, we were docking, unloading donations, and walking to the school. The clouds kept the trail cool.

When we arrived, a generous lunch spread was waiting for us. I told them how thankful we were that we reached the school safely and that the weather had been kind. One of them smiled and said, isang barangay ang nagdadasal. An entire community had been praying. It was deeply humbling, and it reminded me once again why we do what we do.

After having our late lunch, we rested a bit, then started repacking. Our lone dentist, Dr. Jing, began seeing patients. Uncle got things rolling in his kitchen, and the rest of us handled the donation packs.

That night, I slept in my new hammock after a few drinks with our volunteers. I woke up early because I did not want the kids to see me still asleep.

Then, like clockwork, we carried out the day’s activities. While the kitchen was bustling and our makeshift dental clinic was in full swing, we kicked off the program by distributing morning snacks. 

After that, the kids started fitting their new shoes and slippers. I was not good at estimating sizes, so some of the older kids did not get the right pairs. We left a budget with the principal to buy shoes for them.

We then distributed hygiene kits, backpacks, and envelopes. We also turned over televisions, computers, and a net to cover the school’s roofing.

The kids had their lunch after the distribution of their new school supplies, using their new mess kits. They were served spaghetti and fried chicken. The school officials brought out lechon, their way of welcoming and thanking us, and we all shared the meal together. After lunch, we all enjoyed mango ice cream.

We left after and headed to San Isidro, a nearby barangay, for our side trip. We always make time to spend a day or two with our volunteers to unwind, exchange stories, and reflect on the experience.

We stayed at Les Coquillages, and it was the best resort for us. It was quiet, not just because there were no other guests and no blaring videoke, but because the space itself invited calm. There were no bright flags or loud designs, just wide open areas of white sand and simple villas. It felt like a place made for exhaling. Only our laughter echoed across the resort.

We ate well. That morning, we walked along the beach to look for fresh catch, so we had seafood on our table. We also brought lechon to celebrate the birthdays of our volunteers: Frankie, who has been with TREK since day one, Uncle Benjie, and the father of Dr. Jing. We also asked some of the local kids to gather uni, or tuyom, for us. 

Our stay was slow and sweet. We went swimming, shared meals, told stories, and watched the sunset. On our second day, I took another long walk as the light faded, reaching the far end of the beach. San Isidro stretches beautifully, with a shoreline that runs about eight kilometers.

It was four fulfilling days of giving back. Six for me. And even with the exhaustion and all the nerves that came before it, I would do it all again in a heartbeat.

 

When I visit Baguio, I look for spots that truly make me feel like I’m in Baguio. Not just any city in the mountains, but the Baguio I fell in love with on my very first trip. I want to breathe in the scent of pine trees, feel the cool mountain air, and stay somewhere that looks and feels like a proper log cabin in the woods.

That’s why The Manor and The Forest Lodge at Camp John Hay have always been my favorites. Both properties feel like mountain lodges straight out of a storybook. Stone walls, wooden beams, Cordillera art pieces, and cozy fireplaces give them a warm and elegant charm that never fades.

Recently, the two hotels were rebranded under new management. The Manor is now called The Garden Stay, and The Forest Lodge is now The Forest Stay. Together, they are now known as John Hay Hotels under Landco Lifestyle Ventures. The names may have changed, but the magic remains.

I spent the weekend with friends at The Garden Stay. I joined a bit late, since I had just come from the HOKA Run Club relaunch and the Clifton 10 launch at Ayala Triangle Gardens. I took the midnight Victory Liner sleeper bus and arrived in Baguio just before sunrise.

At the entrance to John Hay Hotels, a sign greeted me with the words “New Vision, Timeless Charm.” It felt exactly like that.

Since it was still early and I didn’t want to wake my roommate, I decided to explore the garden of The Garden Stay. Not long after, a few other early risers from our group joined me. We watched the sun rise together, saw the horizon change colors, and took photos while the light was warm and golden. Then we headed straight to breakfast.

I’ve always loved Baguio for its food, and my first meal on this trip was a buffet breakfast that did not disappoint. I usually skip breakfast, but with the cozy ambiance and good company, I couldn’t resist. I had a full meal with rice, bacon, eggs, salad, and a strong cup of coffee. It was a slow breakfast with a view of the garden, the morning sun gently pouring in, and the cool breeze reminding me exactly where I was.

Camp John Hay was once a rest and recreation facility for American soldiers. It has managed to preserve its old-world charm, and I’m glad it has. Many places in Baguio no longer feel like Baguio. There is traffic, too many roofs on what used to be forested mountains, and more modern structures than ever. But Camp John Hay still feels like a true escape.

The Garden Stay has 158 rooms, while the neighboring Forest Stay offers 163 rooms and suites. Both properties feature spacious, clean rooms with comfortable beds. More than that, they offer the kind of quiet that only comes when you are surrounded by trees.

We stayed in a room with two double beds, a spacious bathroom with a walk-in closet, and a plate of fresh strawberries with dip waiting for us.

That day, our group visited the newly opened Mount Camisong Forest Park and Events Place, which features a beautiful glass walkway. We followed it up with lunch at Café Stella Baguio, a lovely spot for good food and long conversations.

There were more activities in the itinerary, but I chose to return to the hotel with a smaller group who wanted to take it slow. I wanted to walk the trail just behind the hotel, something few hotels in the Philippines can offer.

The Camp John Hay Forest Bathing Trail, also known as the Yellow Trail, starts near the Picnic Area and runs about 5.2 kilometers. It is an easy out-and-back path through pine trees and gentle slopes. It usually takes under an hour to finish, but we took our time. Despite forecasts of rain, we were lucky with clear skies and cool weather.

It was a little sad to see some of the former attractions no longer in operation, like the zip line we had enjoyed on past visits. But walking through such a beautiful trail made up for it, and that alone was more than enough.

After the hike, we stopped by Choco-late de Batirol for thick hot chocolate. Another classic Baguio experience.

For dinner, we went to another favorite, Amare La Cucina. I finally got to dine at their branch on 22 Outlook Drive, which is usually fully booked whenever I visit. We had appetizers, salad, pasta, and Neapolitan pizza cooked in a wood-fired brick oven. Everything was delicious.

The following day was slow and simple. We heard Mass at Baguio Cathedral, did some souvenir shopping, and started the trip back home.

Baguio continues to evolve, but there are still places that hold on to its soul. John Hay Hotels is one of them. It’s the Baguio I always come back to and always will.