Along Palma Street in Poblacion is Chef Aaron Isip's newest brainchild, serving an ala carte menu honoring his love for Filipino, Mexican, and Latin American flavors
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and received the Trophée Espoir from French restaurant guide Gault et Millau in 2018 – a first for a Filipino chef.Kasa Palma’s new ala carte menu is served at the 8-seater chef’s table in the semi-outdoor terraza, where you can get up close and personal with the staff and Chef Isip himself. Theis reserved for its tasting menu customers, with private tables and reserved rooms, each with its own theme.
These fine ingredients, combined with Chef Isip’s French training and Filipino heritage, are amped with the team’s special wood-fired cooking technique – meat, fish, and vegetables are char-grilled using only smoke and fire to develop deep, smoky, and rich flavor profiles in certain dishes.Signature dishes from Balai Palma – such as the Ube in Three Textures served with Halaan clams, Oscietra caviar, and clam emulsion – share the spotlight with new favorites and citrusy cocktails.
“Through the years, I have found that the Filipino diner looks for flavor first and foremost – it’s all about the linamnam or umami, and, as it happens, the flavors I enjoy the most are sour notes with umami and a kick of spice,” Chef Isip said.
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