This curious chef combines his French culinary background with Filipino and Latin flavours at his fine dining tasting menu restaurant Balai Palma, where he intimately entertains small groups of diners. Although he doesn’t cook traditional Filipino food, chef Aaron Isip proudly uses local ingredients to develop a complex yet refined melange of tastes that pay keen homage to his roots. His masterful experimentation with flavours that show off cultural nuances and surprise the palate won him the Chef Espoir 2015 for Île de France by renowned guide, Gault et Millau. Isip's restaurant in Paris, Dix-Huit, was named also named one of the best restaurants by Le Figaro in 2014. Now, aside from Balai Palma, he is set to open a more casual concept, Kása Palma quarter four of this year.