A new tasting menu at Kása Palma
The much-awaited new tasting menu of Michelin-starred restaurant Kása Palma by Chef Aaron Isip is finally here.
From 2007 to 2014, Aaron worked in Paris as a commis (entry-level junior chef or apprentice) at Antoine Westermann (three Michelin Stars) and Senderens (two Michelin Stars) before becoming Chef de Partie Tournant (also known as a swing cook or relief chef) at Ze Kitchen Galerie (1 Michelin Star) and Chef de Cuisine at Restaurant Pan.
He then opened his own Restaurant Dix-Huit, Paris from 2014–2015 and won the Gault & Millau “Chef Espoir 2015 Îlede-France” Award in Paris. He started Balai Palma in 2022 and later on moved down the same street to start Kasa Palma in 2024. Aaron was bestowed a 2026 1 Knife recognition at The Best Chef Awards 2025.
He says his greatest culinary influences are French and Filipino cuisines. Spending years in Paris taught him how to respect the seasons and work with only the very best locally available produce that he could find. He has also come to appreciate and respect Mexican food and culture. His Cuisine d’Auteur (author’s cuisine or style) is rooted in French technique, with Filipino, Latin, and Southeast Asian flavor influences.
This new eight-course tasting menu starts with three Hors d’oeuvres: Cornet (Aklan oyster ice cream, horseradish, and seaweed); Rilette (sea cucumber chicharon, Pacific halibut, kamias tartare); and Chausson (empanadita of sea mantis and prawn, papada Iberico or Iberian pig jowl, orange aigre-doux, which is French for sweet and sour).
I have always preferred starters over mains, and these three incredible bites really whetted my appetite. Then came Crudo (striped jackfish, pumpkin leche de tigre, and the ancient Mayan dip sikil p’aak), Croque Madame (yellowtail tuna and sea urchin in chili-calamansi, uni or sea urchin mornay, and homemade sourdough shokupan or Japanese milk bread toast), and one of my favorite dishes that night—Crème Brûlée (blue swimmer crab oralimango, crab chip, and crab consommé gelée).
The A La Basquaise (coral trout, sinamak pil-pil sauce, piperade, which is a Basque pepper dish, and pea shoots) was refreshing and light; a stark contrast to my other favorite dish—Cordon Bleu (secreto Iberico, jamon Serrano, Manchego béchamel, ube puff, local mulberry gastrique), which was a bit heavy but totally satisfying.
Having these two one after the other was extremely satisfying but made me quite full. I guess Aaron realized that this was the perfect amount of food as he had dessert ready after these seven courses. Dessert was sorbet (java plum sorbet, kamias siniguelas granita, and cashew polvoron).
Diners can opt to have this excellent menu with or without the wine pairing or non-alcoholic pairing, both chosen by sommelier Seb Narciso.
Kása Palma features two kitchens: an indoor tasting menu kitchen and a quasi outdoor firewood grill for a la carte options so diners can also have an option to enjoy Kása Palma’s à la carte dishes.
On Aaron’s à la carte menu, wood-fired meat, fish, and vegetables take center stage. Everything is cooked using only smoke and fire, either on the flame or directly above it, and, in some cases, smoked over a large pit. Aaron cooks his food using wood from trees such as santol, apple, maple, hickory, or oak, depending on the meat or fish being cooked. Bright and flavorful sauces accompany the grilled protein. Vegetables such as heirloom corn, purple and orange sweet potato, and okra are also cooked over firewood.
Kása Palma is located at 6042 Palma Street, Poblacion, Makati City. Bar opens from 5:30 p.m. to 1 a.m.; dinner seating is at 7 p.m. They are closed on Sunday and Monday. Call (0917)1559669 or email gastronomademnl@gmail.com for inquiries or reservations.
