Is located between station 1 and 2
a few meters away from the main beach.
With two room types: published price
Exceptional $180.00 ++
Extra Person $25.00 ++
Prices may vary for foreign and philippine markets. and season changes.
Photo and video courtesy of Tides Boracay
60 rooms / hot and cold water / mini bar/ plasma tv with cable / in room safety box / magnetic keycard doors.
Phones are available at the front desk for IDD and NDD.
Sun Deck Lounge Bar and Cafe
Roof lounge and Infinity Pool
Exceptional room & bathroom category
Essential room and bathroom category
Ka-on : Simply Good Filipino Food
Right in the heart of Boracay’s teeming D’ Mall is The Tides Hotel. The boutique hotel opened its doors in 2007 introducing a new spin to island resort travel & lodging that soon captured the attention of foreign & local travelers.
Today, the Tides Hotel continues to be a top choice establishment. Consistently fine tuning all aspects of guest services one of them being the food & beverage experience.
Introducing Ka-on, the Tides Hotel’s rooftop Filipino restaurant. Ka-on is the Hiligaynon word that means “eat”. The menu in Ka-on is Filipino in inspiration. Drawing from the rich Filipino culture of eating and eating well for that matter. The food is prepared true to tradition, using locally sourced produce, cooked in the style of the olden ways, featuring dishes regional in origins, varied and always distinct and flavorful. The concept is simple. The results are sincere.
From the soul satisfying bowls of “Pancit Molo” and “Suwam sa Mais” to the truly exotic funkiness of “bagoong” served with the green mango relish or in an earthy “Pinakbet”, Ka-on delivers a menu full of homey delicious goodness like that served in every Filipino family’s dinner table.
The Kapampangan specialty “sisig” ~ crispy pork bits flavored with chilies, calamansi & onions take a playful twist served as a “lumpia” or spring roll. Filipino seviche or “Kinilaw” is served chilled in an intense marinade of chilies, ginger, green mangoes & vinegar. All perfect food matches to a nice cold bottle of beer or a mojito at happy hour.
Lunch & dinner just got an upgrade with new entrees & main courses as well. The “Bistek Tagalog” is tender beef sautéed with onions and a calamansi & soy sauce glaze. “Bangus Belly ala Pobre” is from the rich flavored milkfish served with a heady garlic sauce. Pork belly comes in a crispy, crunchy deliciousness called “Lechon Kawali”.
The menu takes a decidedly different yet familiar tone as the Tides Hotel Chef, Fernando Aracama presents what he calls Progressive Filipino Cuisine. Chef Fern brings back his signature dishes from his Restaurant Uva as a special feature on the Ka-on menu.
Progressive Filipino cuisine is simply keeping to traditional cooking methods but improving on the dish with the use of new ingredients, applying new culinary trends & techniques and a modern approach to food presentation. The national dish of the Philippines is “adobo”. Ka-on serves it as crispy beef ribs cooked adobo style with sweet mango relish and garlic chips. Dried fish or “tuyo” is served in a pasta dish with tomatoes, black olives, green onions and “itlog na maalat” or salted duck eggs. It is familiar yet different. It is simply good Filipino food.
Ka-on is on the Penthouse of The Tides Hotel Boracay, D’ Mall on Station 2.