TO scuba divers, the phrase “surface interval” refers to the gap in between dives, usually at least 30 minutes, depending on the depth and duration of the foray under water.
In recent years, it has taken on a rather amusing meaning for seasoned divers who have made Poseidon’s playground their new home. Hence, any time spent on dry land has become the proverbial surface interval, which span from having an ice-cold drink on the boat to partying until the wee hours in the morning.
The island of Panglao in Bohol is home to a diverse assemblage of marine life that has earned it the moniker of being one of the world’s “diving Meccas”.
Across the channel is the beguiling island village of Balicasag, which is full of sea turtles, mackerels, cushion stars, a profusion of feather stars and a wide variety of reef fishes, such as lionfish, triggerfish and clownfish.
On top of a world-class underwater experience, Panglao is also a culinary haven to divers and their family who would rather go feasting or idling away time on dry land.
Being at the heart of the action, Balicasag Island Dive Resort is the first natural choice for a surface interval. The 1.5-hectare resort, ran by the Tourism Infrastructure and Enterprise Zone Authority (Tieza), takes pride in its Blue Marlin Restaurant, which can churn out great-tasting meals, despite its logistical challenges.
Tucked quietly on the other side of Panglao Island is Momo Beach House, an eco-chic boutique resort in Bil-isan, a village just five minutes away from the Doljo Point dive site, which can rival Balicasag in terms of the richness of its coral gardens.
The resort is ideal for lazing and gazing at kaleidosopic sunset in the horizon, or paddling a kayak in the glassy sea. Kayaking leisurely for half an hour helps provide a balanced body workout, since diving is mostly leg and footwork.
If you can’t get enough of the water, you can snorkel at the nearby marine sanctuary, which is teeming with underwater life just a few feet below. You can also frolic in its powdery beaches and crystalline water or soak in the lap pool.
As in a typical surface interval, you can grab a bite at its cozy al-fresco Beach Tree House resto and sink your teeth on hearty in-between meals.
You can also lounge on their comfy cushion sofa as you browse on lifestyle glossies or books on the shelves.
Its best seller is their own rendition of the signature British fish and chips, a filling combo plate of fish fillet, French fries and shrimps.
Their home-style chicken tinola in buko shell will blow you away, especially after coming out from a cold dive. What makes this tick is that it uses coconut water serves as soup, giving it a richer flavor.
Despite the resort’s compact size and limitations of its kitchen, it will take the extra mile to try its best to serve you the dish you have in mind, which is not on the menu.
You can also replenish the lost body fluids with their fresh fruit juices and shakes, or opt for cocktails if it’s happy hour.
A new haunt to be seen for divers and fashionistas alike is the posh Be Grand Resort, a refreshing place to laze for its tropical elegance.
Strolling around the hotel, which is a collaborative work of celebrated architect Paulo Alcazaren and noted Cebuano interior designer Kenneth Cobonpue, exudes a relaxing break on terra firma.
The resort is punctuated by postmodern furniture, accessories and artworks, which make for a swell conversation piece with your diving buddy.
Its concessionaire dive center, Scotty’s Action Sports Network, can arrange other aquasports for a consumate interlude with Panglao’s natural environment.
Since opening a few months back, Be Grand Resort has been whipping up an exciting blend of Pinoy comfort food, such as the best-selling seafood and beef steak kare-kare, nachos sisig, paella cubana, and a host of old-time favorites culled from all over the globe by its young but grizzled chef, Rexon Pacao.
The expansive resort takes pride in its wet dining area, the only one of its kind in the country, where you can soak your feet on running water while feasting on the culinary delights at The Food Hall.
A more contemporary watering hole is The Bridge, at an elevated platform, which provides a commanding view of the property. Punctuated by electric blue light and a water theme, you can linger a little longer to give you a feel of your underwater interlude.
A hands-down choice for drinks is the Multivamin Shake, a healthy vegetable concoction which can refresh your body.
Another dining outlet, the Boathouse offers a dining philosophy by following the “farm-to-table” philosophy using fresh and organic ingredients sourced locally, which goes well with the diver’s active lifestyle.
For the romantic, there is a roofdeck, which gets jazzed up occasionally, as a bar overlooking the sea and gives you a different high.
In out of the water, Panglao is, indeed, a wonder, and the surface interval is as exciting as the dive itself.
Image credits: David Hinkel