I felt like I was in an episode of White Lotus when, in early December, I climbed a 19-seater Dornier twin-turboprop aircraft bound for Balesin. I bumped my head as I hunched to enter the door, but no amount of embarrassment could contain my excitement. All I could hear in my head was the percussion-heavy White Lotus theme — frantic vocals, tribal drums, flutes.

This was not just a leisure trip. We were flying to an exclusive, members-only private island for “Tastemakers,” a three-date dining series featuring the country’s most renowned chefs at two Balesin Key destinations: Balesin Island and Balesin Pines.

Balesin Island

Located off the coast of Polillo, Quezon, Balesin Island sits on Lamon Bay, opening eastward into the Philippine Sea. In less than an hour, our charter plane dipped below the clouds, revealing the island. This time, the soundtrack in my head was John Williams’ Jurassic Park score, and the island before me felt like Isla Nublar.

Developed and operated by Alphaland Corporation, the island is accessible only to members and their endorsed guests. At the time of our visit, there were roughly 2,500 members. Covering 424 hectares, Balesin is vast — and during my four-day stay (extended from three after we were stranded by rough seas and unsafe flying conditions), I barely saw anyone. I was stunned when, on a stormy night, the spa — sleek modern cubes scattered like something from a sci-fi film — was fully booked.

Unlike Boracay, where crowds are constant, Balesin feels as if you own the place. Tranquil and cozy, it carries an untouched, virgin-island atmosphere. Guests move around by coaster, buggy, or tourist jeep, winding through coconut palms, coastal trees, shrubs, and mangrove areas.