Surrendering to the inevitable in Misibis Bay

BEWILDERED AND FRIGHTENED, I fought to keep my composure standing on that cliff.

It was perfectly safe. There was a path leading to the wide, flat area. It was firm, but soft underfoot with putting-green grass.

And laid across that picnic plateau were two low tables, colored cushions, and white linen, marble-bright against the grass. There's cheese, salmon, fruit and finger food ready for consumption.

A smiling gentleman, dressed comfortably in white cotton, hands me a tumbler filled with a clear liquid, ice.

“A mojito,” he explains before leaving.

I am caught off guard. I've liked mojitos, mostly because it was linked, though erroneously, to Ernest Hemingway. And Nick Adam's creator has been a writing and life model ever since I made a go at putting words together. Which explains why I modeled my life after him, sans the big game hunting, deep sea fishing, working as war correspondent, and winning a Nobel prize for literature.

Holding on to the drink, I dive into a paranoid tailspin, a sure sign that I was in dire need of a break. How did the people from Misibis Bay Resort and Casino, our host here in Cagraray Island in Albay, know I like mojitos? Did I say something on Facebook or Twitter? Did they approach family and friends and talk to them? Did they talk to my girlfriend, I wonder with real fear.

I look up from my worries and there was Mt. Mayon, partly covered in clouds. A super typhoon had fortunately bypassed the country and, unfortunately, crashed into Okinawa a day or two later. But on that day the sky is overcast, the wind was cold, and there were a few drops of rain.

Then there is a gap in the gray sky and the sunset breaks through. The curtains part for a theater of red, orange, and yellow beside a cloudy Mayon.

I freshen myself with a sip of a cool drink.

WE ARRIVE AT THE RESORT itself at the south coast of Cagraray past twilight. The trip from Legazpi City, Albay normally takes an hour overland.

And though it is dark, you can see that the five-hectare resort had an organic quality to it. Because of the architecture and the landscaping, the villas, restaurant, infinity pool, and other facilities rise naturally from the surroundings, giving the whole place a relaxed, harmonious atmosphere.

The mood carries over to the room, which was warm, tropical, and cozy. A couch to flop on, a bed to snuggle in, and wifi access to tell everyone that you're living the life. I immediately call the place home.

As inviting as the accommodations were, there were several outdoor activities that made it well worth slipping out of the covers.

Water activities by the white sand beach range from snorkeling to kayaking. You can also go sailing on what they call a Hobie Cat – a small catamaran with passenger seats.

If you've ever seen sailing races, you'll know that a catamaran is two-hulled boat, that, with sails full and traveling all ahead, has only one hull in the water with the other balanced up in the air.

So, one moment you're flying, looking down at the sea as it rushes by. Next, as the cat tacks in the other direction, you're down with the spray and the water is rushing by over, and sometimes “behind,” you.

If slashing quietly over the sea doesn't do it for you, there are motorized adventures using jet skis, Segways, or an all-terrain vehicle.

With a little caution and common sense, I managed to wrangle my ATV up another promontory behind my companions. This time, the view was a hypnotic 180-degree seascape of the Albay Gulf.

Everything stops as I take it all in.

THE RESORT HAS A RESTAURANT called Spice Market, where candle-lit multiple course meals mesmerize in a more intimate setting. The meals were consistently well-executed, proof that there were professionals working in the kitchen.

One dinner started off with Kilawin na Tanigue, before going on to lumpiang ubod, sinigang na hipon, a roast chicken, and seafood paella.

Their take on the native delicacies, seafood Bicol express and laing, were authentic to the local flavors. This was the Albay and the Bicol region playing around in the mouth.

The wine pairings for the meal were well thought out, expanding the flavors and food experience the way they are supposed to when done correctly.

Several desserts were available. The night's surprise was the turon with leche flan stuffed into the fried wrapper.

The service was also pitched perfectly, helpful and friendly without overstepping into the unctuous and overbearing.

I have a few niggardly bones to pick, but these become irrelevant once they take the meals outdoors. You've never had breakfast until you've had breakfast by the beach, with some salmon and capers, freshly-cut fruit, and freshly-baked bread that is warm, aromatic, and textured perfectly.

The high point was when we were taken by boat to a small secluded cove for lunch. A long bench with grilled beef ribs, swordfish, chicken, prawns, and crabs fat with aligue was ready for us.

As we got down to business, the sea was lapping up and around my feet. It was warm, the wind blew cool, the smells were mouthwatering, and the flavors were full and rich.

And all this time the waters washed around my feet in a gentle cycle. I buried my toes in the soft, cool, white sand, and let the fears, worries and the 24-hour news cycle wash away.

I'd stopped taking notes. I'd put my phone away as I no longer care to take any photos. I'd given up working on the travel story, and let it all wash away.

I couldn't help myself. I surrendered and let myself go on vacation. — JST/KG, GMA News

For inquiries about Misibis Bay Resort and Casino, contact (02) 661-8888, email reservations@misibisbay.com or visit www.misibisbay.com

The media familiarization tour of Legazpi City and Misibis Bay was sponsored by Misibis Bay resort, currently managed by Enderun Hospitality Management.