The story
Kása Palma brings a singular vision to Quezon City’s dining scene. In 2026, the restaurant earned a Michelin star, a recognition that underscores the precision and originality of its cooking. Here, Filipino cuisine is the foundation, but the expression is entirely the chef’s own.
Chef Aaron Isip grew up in the Philippines and later spent years as a young professional in Paris, where he learned to respect seasons and work with the best local produce. The Yucatan Peninsula also left a deep impression—its aesthetic, spirituality, and rich Mayan history inform his palate. Isip describes his style as Cuisine d’Auteur, an original cooking that draws from French technique while weaving in Filipino, Latin, and Southeast Asian flavors. It is, he says, “a collective mélange of flavors, techniques, and ingredients that have left a mark in the chef’s memory.”
Kása Palma offers two tasting journeys. The 10-course menu celebrates Filipino flavours and the bounty of the Philippine seas, featuring signature creations such as Ube in Three Textures and Lechon de Lobster. The 8-course menu reinterprets French and globally loved dishes through Filipino ingredients and sensibilities. Both reflect Isip’s commitment to seasonal, locally sourced produce and his deep respect for the islands’ seafood.
The restaurant balances intimate counter dining with table service, and offers both air-conditioned and outdoor seating. It’s a space that feels personal—refined yet unhurried, designed for the kind of meal that reveals itself course by course. Whether you choose the 10-course ode to the Philippines or the 8-course global journey, every plate is a deliberate, original statement.
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