Spread across over 700 hectares in Daanbantayan, northern Cebu, Kandaya Resort combines the best of land and sea, and of indoor facilities and outdoor environment, to offer an experience of utmost pleasure. In this sanctuary, the senses find pampering in world-class amenities, heartwarming flavors, majestic natural sceneries, and a host of activities for a holiday that will linger long after one has taken leave.

BACK TO NATURE
Standing out over the gardens and lawns is the now iconic and oft-photographed main building. This rectilinear structure in white is traced by dark wooden beams, its minimalist architectural style blending well with the scenery. But the austerity of its exterior presents a striking contrast to its interior.

Our spacious room was an off-white sanctuary decorated with ornaments in predominantly earth tones. On the balcony, overlooking a garden, a circular lounge chair made from woven rope waits to be lazed on. Leaning on the wall is a clothesline made of slim bamboo poles joined together by abaca rope like a symmetrical, artistic ladder. As Kandaya Resort is going green, it is doing so in the most charming manner.

“The use of natural materials in the design and decoration of the rooms are part of how we want to look; that’s a great part of the face of Kandaya. When you go into the rooms, you feel surrounded by elements from nature,” explains Kandaya’s operations manager Michelle Lawrence. She informs that in the whole Daanbantayan itself, people and business establishments have become very conscious about how they manage their waste. “There are no dumpsites in Daanbantayan anymore, so everybody has to segregate and do composting. We are the biggest establishment here so we have to try hard to be a leader in saving the environment here, not just in the resort but within the area.”

Kandaya’s conscious efforts to help save the environment was openly expressed as we checked in. We were handed stainless steel water flasks in lieu of the plastic water bottles that the resort used to provide guests. Inside the room were two tall glass bottles of water and downstairs is a water dispenser where guests can fill the flasks. And how do the guests feel about this move?

“On they appreciate it!” exclaimed Lawrence. “Apart from giving them a souvenir, they also feel that they contributed to saving the environment by having to use the flask.”

The resort also distinguishes itself from others in the area because of its fully functional natural garden, another exceptional undertaking in its bid to go natural. Here, gardeners grow a multitude of vegetables, fruits and herbs without the use of commercial insecticides or pesticides.

“We have a vermiculture facility that helps in composting everything that we use such as fruit and vegetable peelings and table scraps from our restaurant,” said Lawrence. Grass cuttings from the garden and fallen leaves also go into the compost, as well as sugar cane waste, converted to mud press. To help control the proliferation of harmful bugs and insects, the gardeners have installed handmade contraptions formed from inverted bottles. Using honey as bait, these devices lure and trap the garden pests.

EATS NATURAL!
Even in Kandaya’s Kusina Restaurant, the initiative to go green is expressed in substantial terms. Enfolding the tables are enormous dome structures with crisscrossing wooden strips that resemble the traditional bamboo fish traps (“bobo” in Visayan and “salakab” in Tagalog). Here, the décor is made mainly of wood, such as the school of fish on the buffet tables. Because the resort attract guests from all over the world, Kusina Restaurant offers a mix of Filipino, Cebuano and international cuisines to cater to a wide variety of preferences.

“Guests who want to have a taste of Cebuano cooking normally order the humba which is similar to the Tagalog adobo but with a slight sweet taste and a mix of salted beans. The seafood is always popular. For beef, we have meats from Australia and also British Hereford steaks,” said chef Jayve Fiscal. What is laudable and a welcome treat is the restaurant’s garden-to-table concept. Everything harvested from the resort’s garden are used in the kitchen for food preparation.

“They’re really fresh because the gardeners pick whatever’s ready for use in the garden everyday. So our diners can be sure that they get fresh and natural greens, vegetables, spices and fruits,” said Chef Jayve. He takes pride in the fact that some of the items in the menu depend on what has been newly harvested. Produce from the garden that the kitchen uses include lettuce varieties as lolo rosso, asparagus lettuce, arugula and romaine.

“And Batavia lettuce, from time to time,” he adds. Of native vegetables, the garden supplies a steady harvest of pumpkins, okra, eggplants, ampalaya, and Japanese and local cucumber. “We grow the regular Roma tomatoes and the Hokkaido tomatoes, which are planted in hanging vines. They’re similar to cherry tomatoes in that they’re sweet and of the same size.”

“We serve the fruits fresh, or make them into jams and fruit compotes for breakfast. We also use our coconuts extensively. We make tuba and conduct tuba tasting at five in the afternoon. Otherwise, we turn them into different vinegar preparations such as sinamak and pinakurat, or create sugar syrup,” the chef enumerated. The mulberry trees bear fruit twice a year, from which he prepares coulis for sauces, pastries and cakes.

The resort has also already given up on the use of plastic straws, so some of the drinks are served with paper straws; for others, the lemongrass straw is used. Both are biodegradable and are taken in as part of the compost after use.

SIMPLE YET IMMENSE JOYS
With its move towards eco-friendliness, those who wish to holiday in great style but still want to enjoy nature’s bounty, no place could be more ideal than Kandaya Resort. Here, every feature has been designed to bestow both a sense of luxury and affinity to the environment. At the Kuwadra, Kandaya’s own stable and the owner’s pride, six magnificent thoroughbreds await to be saddled and jockeyed. At midday, Janine, one of the caretakers, prepared Blue Moon, a majestic grey mare peppered with light blue spots, for a ride. She rode the creature as we followed the trail on foot across the garden and coconut groves. The path ended on the white sand beach where the horse friskily trotted along the water’s edge.

Behind the stable is The Pets’ Corner which houses a motley of farm animals and pets. Here, they can stroke the rabbits or hamsters, and learn more about nature by watching lovebirds, cockatiels, ducks, turkeys, chickens and goats. They may even ride the ponies for a memorable and fun educational experience.

And what better place to pamper mind and body than in Daya Spa’s enveloping serenity? One may opt to have Tranquility Massage, a stress and anxiety reliever that employs aromatic essential oils. The Balinese Massage uses kiwi and lime essences in kneading acupressure points to banish tiredness and aches. But Daya Spa’s signature massage is the Cowrie Shell Massage which employs heated cowrie shells and virgin coconut oil to release tension and stress.

But at Kandaya Resort, one may always go back to the most basic delights, to let the mind wander, to surrender body and spirit to the allure of white sand and blue sea. Ringing the resort is a stretch of powdery white sand lapped by the turquoise Visayan sea. In this picture-perfect setting, the weary city denizen can dive in the cool waters or sit on the sand to worship the sun. I chose to rest under a tree in solitude as the waves gently caressed my feet. At Kandaya, I knew I’ve come home to the purest of pleasures.