Our community is going to get hit extremely hard with price increases due to global fuel shortages and price increases. Hit especially hard? Low-income demographics.

We talked about dark clouds a few blogs away; those dark clouds are already here. GOA should not, on top of that, charge us even more….

Yet that is exactly what is happening.

GOA announced it would absorb half of the 50 cent per liter fuel increase by discounting gasoline accijns to the tune of to 2.5 million florins per month. They want credit for that?!

What they are not saying is where that 2.5 million comes from, or why they are collecting accijns tax at all…

GOA does not charge a fixed amount on each liter of fuel. It charges a percentage. That makes the gas tax dependent on price instead of volume.

When the price at the pump rises, GOA’s take an automatic increase, without passing a new law, without any public debate.

The worse the global crisis gets, the more GOA extracts from our community.

That is the 2.5 million they claim to be absorbing. But they have no business extracting any of the extra accijns due to gas price increases in the first place.

The increase in gas price should not provide GOA with more taxes and should NEVER increase the tax burden on our economy.

Instead of doing everything in their power to lower or stop their wasteful spending behavior and prepare for dire times, GOA issues a press release about generosity, trying to talk straight what is crooked.

GOA, in general, weighs heavily on our brittle economy without giving much back in the form of public service basics.

In the coming months and years this will have to change whether they like it or not.

Better get to it sooner than later!

The Radisson Blu celebrated a milestone, marking five years since it first opened in 2021, at the time the island was emerging from the global pandemic.

The 5 Years of Blu Hospitality celebration reflected on opening during an exceedingly challenging time for travel and tourism, highlighting the island’s resilience and the resort’s tremendous growth potential. The success of the resort evolving into one of the newer upscale properties on Aruba’s Palm Beach is a tribute to its local team who, they report, did it their way.

According to General Manager Luigi Wix having opened post lock down, with no playbook, and no safety net, paid off. While others waited for the situation to improve, the Radisson Blu forged on regardless of circumstances.

The Radisson Blu brand, by Carlson hotels was debuted in 2010, as a global, stylish, contemporary, higher end hospitality option, and the Blu spelling was chosen as a modern branding twist.

In Aruba, the Radisson Blu developer rescued a shell, called at the time Acqua Condominium abandoned and crumbling for many years. The unfinished structure, a residential complex of condos/apartments, was redesigned into a more upscale concept in lieu of the original apartment layout and opened under the Radisson Blu flag with 156 spacious, modern suites, all comfortably appointed, with a spectacular rooftop infinity pool, sprawling pool deck with Jacuzzi, and extensive landscaping.

The original footprint of Acqua Condominium included three towers. One was built, and I understand that the developer, an architect, who had truly little hotel experience at the start, who is by now a seasoned hotelier, is gearing up to make his dreams come true and expand the resort, building an artificial beach on the property, then adding the new rooms around it. As an architect he is graced with good taste in furnishings and design, plus a gift for identifying the all-local leadership team needed to run the show.

To celebrate 5 Years of Blu Hospitality, the resort is running a giveaway campaign called “5 stays for $5,” it also threw a spectacular cocktail party over endless flutes of Veuve Clicquot, catered by Don Esteban Gourmet and Blue Tap Cider, two of the resort’s exclusive outlets.

Don Esteban is a boutique Spanish Tapas restaurant, and gourmet food concept adjacent to the lobby entrance and Blue Tap Cider is a chic restaurant bar, carrying the exclusive ciders of South Hill Cidery, hailing from the finger lakes area in upstate NY. The distinctive ciders of South Hill Cidery are made from hand-foraged wild apples from abandoned orchards and heirloom varieties, they are available here, exclusively, at the Blue Tap Cider.

The party enjoyed the attendance of the island’s A-listers, who sipped and nibbled to saxophone music and live DJ mixing with DJ C-Zar. General Manager Luigi Wix, founding member of opening team, Director of Commercial Strategy, Shareka Gutierrez, senior commercial manager, Asanya Foster, Junior commercial manager Maria Mendoza, and Selienne Gutierrez, HR coordinator, mixed and mingled with guests, highlighting the great looks, exceptional charm, and dedication of the local team.

Sunshine House, A PasaDia

https://batibleki.wheninaruba.com/sunshine-house-a-pasa-dia-by-united-forces-foundation/

The minister of Infrastructure Rene Herde informs:

https://batibleki.wheninaruba.com/the-minister-of-infrastructure-rene-herde-informs/

Admirable she asked, admirable AWSS answered

https://batibleki.wheninaruba.com/admirable-she-asked-admirable-awss-answered/

Marooning Practices, the final exhibition

https://batibleki.wheninaruba.com/marooning-practices-the-final-exhibition-of-echoes-of-the-islands-from-stories-to-archives/

General Manager Joe Najjar, at the helm of La Cabana Beach Resort & Casino, for twenty years

https://batibleki.wheninaruba.com/general-manager-joe-najjar-at-the-helm-of-la-cabana-beach-resort-casino-for-twenty-years/

ShinSen an elegant dining experience

https://batibleki.wheninaruba.com/shinsen-an-elegant-dining-experience-at-the-hyatt-regency/

Damian Pinas honored at Paseo Herencia

https://batibleki.wheninaruba.com/damian-pinas-honored-at-paseo-herencia/

Paseo Herencia surprised Damian Pinas, 24, one of the most exciting UFC fighters coming out of Aruba with his picture on the mall’s Wall of Rising Stars.

Damian, raised in Aruba, who goes by the nickname The Baba Yaga, is a middleweight fighter, 185 lbs., 6’1″, who successfully became one of the first globally recognized MMA fighters from the island. He is credited with a high finish rate, making waves in the UFC middleweight division, which is already packed with talent.

As his nickname implies, he has almost supernatural powers, exercising aggressive forward pressure resulting in fast finishes.

The handsome, well-spoken fighter was honored by the mall who is also one of his proud sponsors. Damian reports he will be going back to Brazil to train, and he is working extremely hard towards his next fight in the summer.

The party hosted in his honor at the Sexy Fish restaurant, allowed press members and friends to congratulate Damian on his impressive UFC debut in February 2026.

Mall manager of 20 years Valerie Pieters Camacho stated that Damian is a rising prospect with serious knockout power, and that he is carrying a lot of pride for Aruba on the global MMA stage. If he keeps winning, he could become one of the biggest Caribbean fighters in the sport.

My young friends tell me this is HUGE!!

The informal ceremony was skillfully conducted by geography teacher and radio personality Adonsito Croes.

You must have seen the new restaurant, ShinSen, advertised on social media, as a modern Japanese sushi restaurant at the Hyatt Regency.

The name of the restaurant can mean different things, but they all revolve around the idea of fresh and new, which precisely describes what we had, last week, when we ventured out for dinner at the Palm Beach resort.

In February 2024, Hyatt Hotel Corporation sold the property, but the buyer was not publicly disclosed. The new owners went about making changes, upgrading, and updating, without much fanfare, and when they are done, I imagine we will get a press release!

Hyatt still runs the hotel, under its long-term management agreement — it is the real estate that changed hands.

The new owners brought the Gianni’s Group on board to consult on the F&B operation. The group runs an enviable food & beverage business here, and there is probably much to learn from their extensive experience.

We parked across the street, skipped over the abandoned shared kick scooters on the sidewalk, and walked up the driveway. I always liked that majestic sense of arrival with towering trees and dense vegetation, standing at attention, to greet visitors.

We looked around the lobby, Mmm, new, the oversized white pot, were replaced by medium sized brown pots, but the public space still looks airy and breezy and as welcoming as before.

The Alfresco bar seemed hopping, every seat taken by martini sipping visitors, and the seating overlooking the fantastic garden is inviting.

Turn right at the front desk, past Zoia, the spa. You have arrived.

ShinSen checked into the space previously occupied by the Regency Club, an added value feature that watered and fed VIP guests. I am not sure if it moved or just served its time.

The restaurant space is beautiful, a kind of indoor/outdoor garden terrace, with the tall palms on the resort’s pool deck below as the backdrop. The mood is tropical and cozy, thanks to soft indirect lighting and glowing, rich brown wood tones. It is an intimate, friendly environment. Dark Green, deep brown, occasional touches of beige — the vibe is relaxing with capital R.

According to Lyndelle Nieuwkerk, Social Media Marketing Manager, “The space was designed to reflect the ShinSen thinking of fresh and new. It was envisioned as an open, flowing environment that blurs the line between inside and outside, allowing the natural beauty of Palm Beach to become part of the experience. The concept was brought to life by Private Productions, a design team brought in by our new owners, who approached the space with a sense of quiet precision and harmony … It is meant to feel effortless and connected, as though the environment and the dining experience exist as one.”

Enough with the interiors. How is the food?

We started with chef’s choice of 6 nigiri, a selection of super delicate blue fin tuna, salmon, yellowtail, and friends, then we ordered the New Style Salmon, in Yuzu Soy, a Seaweed Salad, and a Spicy Tuna roll, before even thinking about main courses.

The food is light and effortless. It takes zero energy to pick up a hand-pressed nigiri with the tips of my chopsticks, and escort it into my hungry mouth. Do not forget to dip the fish side, not the rice.

Miso Black Cod and Salmon Teriyaki arrived at our table as main courses.

The menu is small said our helpful server, it will be bigger in the future, with a larger selection.

No need. We were happy with our choices, no need to improve.

I had Miso Black Cod for the first time, at Nobu on Miami Beach when chef Nobu Matsuhisa first introduced us to the wonders of tender black cod, marinated in a sweet-savory miso mixture. Nobu was all the rage, and we pilgrimed to its doorstep.

The secret? No secret.

The fish is marinated first, for a long time, then broiled to a buttery flaky perfection with a caramelized crust. The Salmon Teriyaki was not drowning in a puddle, it was soft, slightly sweet and savory.

Then we had tea, warm, aromatic, having enjoyed featherlight, fresh flavors, as promised.

I did not feel the urge to stop at Burger King on the way home.

The meal had a balanced vibe of raw and cooked traditional and modern Japanese elements. Elegant, but if truth be said, indulgent. We allowed ourselves a trip up and down the menu and you should plan on one too. We did notice locals in the dining room.

ShinSen was created with the help of Chef Meyer Safdieh of Akimori, a famed Brooklyn restaurant, one of three owned by the dynamic chef, specializing in carefully curated fish, those with scales and fins, no bottom feeders. You will not find lobster, shrimp, squid, or crab, on the menu, but you will be served high grade lean and/or fatty tuna, along with the aristocrats of the ocean, salmon, amberjack, sable, handled with super care, from receiving whole fish and carefully breaking them down, to maintaining exact temperatures and precise cuts. That mindfulness defines the experience. It all just melts in your mouth.

Lyndelle reports that in the kitchen, Chef Adriana Fuentes-Vazquez leads the culinary direction. Originally from Mexico City, she brings years of experience in Japanese cuisine, including her time at Grand Hyatt Playa del Carmen. She often says, it is not only the quality of the fish, but the hands that work with it that make the difference.

Paloma Boissard, the Beverage Experience Manager & Concept Creator, created a number of clean and balanced cocktails, enhancing the flavors of dishes, without overpowering them.

We had a toddler at the adjacent table, in answer to my prayers he behaved quite well.

The service is fast, food comes out of the kitchen at great speed, naturally, there is no great cooking involved. If you like it slow, tell your server.