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Kasa Palma

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178514698746200 Chef Aaron Isip.jpg" style="width:650px" class="fr-fic fr-dib"/>Chef Aaron Isip. Pol Divina for Kasa Palma </div>MAKATI — There is something truly special about dining at Kasa Palma that’s pretty hard to put into words, but this writer will try.Every course arrives with quiet confidence, revealing why the Makati restaurant, founded and led by chef and restaurateur Aaron Isip, has earned its one Michelin Star. Its newest eight-course degustacion feels less like a showcase of technical skill and more like an invitation to rediscover the richness of Philippine waters through refined, thoughtful artistry.“The Philippines sits at the heart of the Coral Triangle, home to one of the richest marine ecosystems in the world, yet we often overlook just how extraordinary our own waters are,” shares Chef Aaron. “It’s our way of showing that world-class cuisine can begin with ingredients that have always been here.”That philosophy unfolds from the very first bites. The opening hors d’oeuvres feature an Aklan oyster ice cream cornet with horseradish and seaweed, a sea cucumber and Pacific halibut rillette brightened with kamias, and a delicate chausson or empanada filled with pieces of sea mantis and prawn. Each elegant without feeling overly complicated, allowing the natural flavors of the seafood to shine.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17851470517041.jpg" style="width:650px" class="fr-fic fr-dib"/>Hors d’oeuvres include a chausson, cornet and rillette. Pol Divina for Kasa Palma</div>One look at the menu and you’ll notice mostly French names for the dishes, reflecting Chef Aaron’s French sensibilities after training and working in Paris for over a decade. But don’t let the French words confuse you. While the technique is haute cuisine, his style is still “Filipino soul.”After the trio of hors d&#x27;oeuvres, the journey continues with a striped jackfish crudo dressed in pumpkin leche de tigre and sikil p’ak, followed by one of the menu’s highlights: a luxurious Croque Madame layered with yellowtail tuna, sea urchin, uni Mornay, and house-made shokupan. It’s a callback to a dish from the previous menu, a playful reinterpretation of a French classic that feels unmistakably Kasa Palma.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17851471290652.jpg" style="width:650px" class="fr-fic fr-dib"/>Jackfish crudo and Croque Madame. Pol Divina for Kasa Palma</div>French influences continue throughout the menu, reflecting Isip’s years spent living and working in Paris.“The dishes are cleaner, more restrained, and allow the ingredients to speak for themselves,” he says. “Rather than chasing complexity, we’re pursuing clarity, balance, and a stronger sense of place.”The savory crab Crème Brûlée is a duo pure delight with blue swimmer crab paired with crab consommé gelée and a crisp crab fossil chip, balancing richness with delicate sweetness. Using the fossil chip to scoop up the gelée (close to chawan mushi in texture) made the dish more interactive than the rest.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17851471655043.jpg" style="width:650px" class="fr-fic fr-dib"/>Crab consommé gelée and Creme brûlée. Pol Divina for Kasa Palma</div>The À la Basquaise follows with coral trout served alongside sinamak pil-pil sauce, piperade, and pea shoots, marrying classic French technique with distinctly Filipino flavors. The only departure from the sea comes with Kasa Palma’s inventive Cordon Bleu: Secreto Ibérico, Jamón Serrano, Manchego béchamel, ube purée, and local mangosteen gastrique create a comforting yet sophisticated centerpiece before the meal transitions into dessert.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17851472061244.jpg" style="width:650px" class="fr-fic fr-dib"/>À la Basquaise and Cordon Bleu. Pol Divina for Kasa Palma</div>A refreshing Java plum sorbet with kamias-siniguelas granita and cashew polvoron prepares the palate for the finale: a playful Tarte Tatin featuring chayote, cinnamon ice cream, moringa flan and crumble, and crisp caramelized chicken skin. The tarte tatin made of sweetened chayote was reminiscent of apples, and having it with cinnamon ice cream reinforced it. The flan was creamy and delicious, though this writer didn’t taste the moringa in it. <div> <img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17851472328455.jpg" style="width:650px" class="fr-fic fr-dib"/>Sorbet and Tarte Tatin. Pol Divina for Kasa Palma</div>Each course is accompanied by a carefully selected wine pairing, thoughtfully curated by sommelier and beverage director Sebastian Narciso. The refreshing selection — dominated by white and rosé wines — enhances the texture, acidity, and character of each dish, becoming part of the storytelling experience. Get the wine pairing if you’re willing to splurge. Despite the recognition that comes with a Michelin Star, Chef Aaron says the restaurant remains grounded in its identity.“We didn’t feel the need to reinvent ourselves or follow trends,” he explains. “Instead, it reaffirmed that the most meaningful thing we can do is continue telling our own story with honesty and consistency.”That sincerity is what makes this menu memorable. Every plate celebrates Philippine seafood and produce with restraint, precision, and respect — creating a dining experience that feels distinctly Filipino while meeting the expectations of world-class fine dining.When asked what he hopes his guests will take away from this new experience at Kasa Palma, Chef Aaron says, “More than anything, I hope guests leave with a greater appreciation for the incredible seafood and produce we have in the Philippines.” “Beyond the food, I hope they feel that they’ve experienced a story, one that is deeply personal to us, but also uniquely Filipino.”

Kasa Palma's newest eight-course degustacion feels less like a showcase of technical skill and more like an invitation to rediscover the richness of Philippine waters through refined, thoughtful artistry.

Kasa Palma's newest eight-course degustacion feels less like a showcase of technical skill and more like an invitation to rediscover the richness of Philippine waters through refined, thoughtful artistry.

Makati eats: Kasa Palma's latest tasting menu celebrates best of PH seafood

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Makati eats: Kasa Palma's latest tasting menu celebrates best of PH seafood

Ching Dee

Published July 27, 2026 06:19 PM PHT

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Updated July 27, 2026 06:29 PM PHT

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Makati eats

Kasa Palma

Poblacion

Michelin Guide

Aaron Isip

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