As a maître saucier with a decorated resume in the kitchens of Paris, chef Aaron Isip is an expert at building flavours. His fashionable new Poblacion restaurant, Kása Palma, proves exactly that. Though French-trained, Isip’s love affair with Filipino and Latin flavours makes for creative bites like seabream crudo in dragonfruit aguachile with ube tapioca chips and pluma Ibérico with pineapple-longganisa bbq sauce. His dégustation further highlights his penchant for experimentation—a knack which earned him titles such as Chef Espoir 2015 for Île de France by Gault et Millaut. But don’t be fooled, as Isip can just as easily impress with hearty, straightforward dishes like his succulent Okan Wagyu steak frites with smoked Wagyu fat fries and a delectable entrecôte sauce that’ll have your mouth watering for days on end.