Elevating Aklanon cuisine on your favorite beach

Have your fill of Boracay’s authentic
native menu

At a glance

  • The name ‘La-ud’ in the Cuyonon language means ‘from the sea,’ but in Aklanon, it means ‘praise’ or ‘commendation,’ and it lives up to its name.



AUTHENTIC AKLANON Dishes in LA-UD’s set menu

Boracay is known for its stunning white sand beaches and vibrant nightlife, but it’s also booming with gastronomic establishments and a plethora of dining options.

Among the many restaurants that dot the island, La-ud Restaurant at Hue Hotels & Resorts, stands out as a must-visit destination for those seeking a culinary adventure.
Located at the heart of Station X, La-ud is known for its laidback and relaxed, family-friendly atmosphere with a welcoming ambiance. The open-air seating allows diners to enjoy the poolside view as they savor their meals while the attentive and friendly staff add to the warmth of true Boracay hospitality.

AT YOUR SERVICE Sous chef Bryan can take the heat, and he’s not leaving the kitchen

La-ud Restaurant is a gem that offers a unique and authentic Aklanon dining experience. The name “La-ud” in the Cuyonon language means “from the sea,” but in Aklanon, it means “praise” or “commendation,” and it lives up to its name with its exceptional cuisine that has garnered rave reviews from both locals and tourists alike.


“Aside from white sandy beaches, Aklan has so much more to offer, especially when it comes to flavor. We are inspired by the locals, and serving their traditional way of cooking,” says Lhodie Caldeo, operations manager for Hue Hotels and Resorts. The selection of heirloom dishes are usually served on special occasions, and they wanted tourists and travelers to get a taste of what it’s like to be eating at their fiestas.

Aklanon cuisine refers to the traditional dishes and cooking styles of Aklan, a province in the Western Visayas region of the Philippines. Aklanon cuisine is known for its simplicity, freshness, and reliance on locally available ingredients, including seafood, rice, coconut, and various vegetables and fruits. With sous chef Bryan Almeria being born and raised in Aklan himself, and having 15 years of culinary experience under his belt, La-ud can assure diners that these dishes are deliciously authentic.
Here’s what to expect from La-ud’s Aklan’s best menu.

laud5.jpg **Atsara (papaya relish) with dried fish**

For a simple and fresh starter and side dish, there’s pickled papayas with crispy dried fish that blends the tangy and salty for an addictive crunch.

laud6.jpg **Bas-Uy**

Aklan’s take on “dinuguan,” the bas-uy consists of tender pork ribs that are stewed in liver and pork blood soup. The earthiness of the soup with a layer of beefy umami flavor really packs a lot of textures in the palate. This is my personal favorite from this menu.

laud8.jpg **Tinu-om**

The tinu-om is a traditional Aklanon dish made by wrapping tambonggan fish in banana leaves with ginger, garlic, tomatoes, and onions, then steamed. It’s flakey, juicy, and tender; La-ud really nailed this fish dish to a T. Simply put, it’s like eating steamed kilawin na isda, and it’s a sumptuous medley of seafood and vegetables with the mild punch of sourness in the palate.

laud7.jpg **Inubarang manok**

Fan of coconut milk? The classic dish inubarang manok is pressure-cooked native chicken, made very soft and tender stewed in very tasty coconut milk with banana pith.

laud9.jpg **Pork Adobo sa Gata**

Aklanons sure love their coconut milk! Their version of the pork adobo is creamy, tangy, with a hint of nutty. The pork belly skin is crisped to perfection, while they managed to keep the meat tender and succulent. Topped with crushed pork rinds or chicharon, this dish is an instant crowd-pleaser for all pork lovers.

Chicken Binakol

Aklanon’s chicken tinola, La-ud’s chicken binakol made with vegetables, and pressure-cooked native chicken bathed in coconut water, lemongrass, ginger, and other aromatic herbs, resulting in a light and refreshing soup with notes of caramel. This dish is truly unforgettable.

laud12.jpg **Bandi Sorbetes and Nilupak na Saging con Dulce de Leche**

For sweet endings, the bandi sorbetes is La-ud’s homemade coconut ube ice cream with candied young coconut. The richness of the ice cream is smooth and creamy (it felt like eating Italian gelato), while the candied young coconut adds a layer of gooey texture and sticky sweetness. It’s the perfect combination! I’d easily give this dessert nine out of 10. The nilupak na saging is made with pounded banana plantain mixed with cheese for a unique taste, and beautifully decorated with a layer of sweet and creamy dulce de leche. This is a bit heavy, so you better save room for this dessert. Don’t worry, it won’t disappoint.


When asked what the goal of La-ud is for creating this menu, Caldeo shares, “Our goal is to help the locals promote the delicacies that Aklan can best offer. We also aim to educate young aspiring local chefs by preserving the traditional way of cooking, while maintaining the authenticity of the dishes.”

Boracay may be famous for its powdery white sands and crystal clear shores, but I believe it’s time for it to be known for its authentic, home-cooked Aklanon soul food.

LA-ud is located at Station X, Hue Hotels and Resorts, Station 2, Boracay Island, Philippines.