Kasa Palma

Philippine chef Aaron Isip spent many years in Paris, working first for Michelin-starred chef Alain Senderens at L’Apicius, then opening his own restaurants in the City of Light. Almost ten years ago, he was recognized by food arbiters Gault et Millau as an up-and-coming chef, and he lived up to his promise with his first Manila restaurant, Balai Palma, where he melded his French training and techniques with his love for his classic native cuisine. In an atmosphere that felt more like the bohemian residence of a global nomad, he served up ten-course meals of small plates marrying items like scallops and meunière cheese with Spanish ham. In 2024, he decided to expand his Manila footprint with a new concept that will be larger than Balai and offer two restaurant concepts in one. The first “kitchen” will continue to offer his ten-course tastings with his beloved mixes like a Pacific sea bream served in hollowed out dragonfruit with crunchy tapioca chips or his tk served to sip from a seashell. One of his most iconic dishes is his take on the traditional Filipino breakfast staple Tosilog, an egg and bacon sandwich, which he serves spoon-size with foie gras instead of pork. So the city’s foodies and fashionable who embraced his first restaurant in Poblacion with fervor can expect their favorite dishes but his second “kitchen” welcomes more casual diners who can sit at the counter or tables and order a la carte appetizers and mains for a lighter meal.