We sat facing a weathered wood pagoda set in an emerald sea, the perfect swimming distance from a private beach lined with crooked coconut trees. Grilled mahi-mahi that arrived via a banca, a Filipino fishing boat, just an hour earlier was seasoned with calamansi (a citrus fruit native to the Philippines) and served with grilled eggplant and squash from the resort’s organic farm, accompanied by a bottle of crisp white wine. Steps from the restaurant pavilion was our villa with its huge bed swathed in a white mosquito net, an open shower surrounded by local shiny white pebbles, and swinging outdoor daybeds. The pummeling of an unforgettable surfing session hours before made the idea of crawling back to such luxurious digs even more appealing.