No expense was spared right from the get-go. Upon arrival at the airport lounge, guests are served pastries and refreshments by ever-helpful and accommodating attendants. We got there early to beat the hellish traffic in the area but waiting for a flight was not a big deal because the lounge was very comfy. I instantly felt right at home; Bellini in hand, of course.
When our flight was ready, we were called out to finally board the plane. And like I said, no expense was spared as we got the red carpet treatment. VIP, talaga! The plane that took us to the island seats only around 20 to 30 persons at a time. Aside from us three, there were only two other guests on board.
The flight took a little more than an hour and by the time we landed, I was pumped and ready to start exploring... and relaxing!
We got a brief tour of the island before we headed to our casita. Each casita comes with a club car that the guests can use to explore and go around the island. The island is charming in an "untouched" way. There were dirt paths instead of paved roads. With its many turns and curves, it feels as if the entire resort was built around the natural layout of the island with as little interference as possible. It was noisy, but not the kind of noise I hear in the city. The cicadas were playing their tunes undisturbed. In the distance, I heard the faint echo of the waves softly crashing to the shore. It was serene. Nature was busy going about its day, while I witness it all as a spectator, a guest.
And the beach, my gosh, the beach. The pristine white sand was very fine, almost flour-like, dare I say so. The water was cool and clean and so picturesque I almost filled my camera with nothing but pictures of the ocean. Look at that turquoise gradient! Textbook case of insta-love right there.
The food was delicious. Not just that, the guests have much freedom in having their meals cooked and prepared just the way they like it. Actually, the same goes for the rest of the restaurants in Amanpulo. One of our party had very strict diet restrictions at that time but the chefs accommodated our requests without batting an eye. You won't find that kind of service just anywhere.