Regina Troy Barrios

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Kasa Palma X Gastronome Giving

<p>This year, <a href="https://www.instagram.com/kasapalma/" rel="noopener noreferrer" target="_blank"><strong>Kasa Palma</strong></a>—led by French-trained <strong>chef Aaron Isip</strong>—joins five other standout destinations for<a href="https://www.abs-cbn.com/lifestyle/2025/6/2/globe-s-gastronome-giving-returns-to-fight-hunger-for-hapag-movement-1437" rel="noopener noreferrer" target="_blank"><strong> Globe Platinum’s Gastronome Giving</strong></a>, a fine dining initiative in partnership with the <strong>Fine Dining Club of the Philippines</strong>. The campaign supports the Hapag Movement, a nationwide program that fights involuntary hunger.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17507714031592.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Gastronome Giving turns meals into meaningful impact | Photo: Globe </span></span></span></div><p>“The menu is a reinterpretation of classic French dishes using Filipino produce and flavors,” Chef Aaron says. “It’s a discovery of new flavor combinations and local seafood that some guests have never tried before, while paying homage to popular or classic French dishes.”</p><p>The <strong>eight-course degustation</strong> is rooted in the bounty of Philippine seas—a deliberate and sustainable choice that puts the spotlight on local ingredients. For Chef Aaron, classically trained in France but deeply grounded in Filipino identity, the menu he’s crafted for this cause is also a personal journey.</p><p>Each course in the Gastronome Giving menu walks the line between culinary artistry and social purpose. Kasa Palma’s kitchen impresses with refined technique—elegant sauces (Chef Aaron was once a saucier, after all), exceptional ingredients, and striking plating—but there’s a groundedness in every bite. Whether it’s a riff on bouillabaisse using Visayan shellfish or a luxe spin on tupig, the experience is equal parts refined and rooted.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1750771553280KasaPalma_7324-Enhanced-NR.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Aaron and crew, cooking with heart (and flair) | Photo: Ching Dee</span></span></span></div><p>“We want it to be natural, not contrived,” says Chef Aaron. “A gastronomic journey paired with philanthropy.”</p><p>This blend of generosity and skill is exactly what drew the Fine Dining Club of the Philippines to the project. Its founder, JC Cailles Lo, sees fine dining as more than just indulgence. “Every time we dine, we’re helping restaurant employees, farmers, fishermen—the entire agricultural ecosystem. That’s why ingredient sourcing is so important to me. Dining can be a powerful platform to do good.”</p><p>At Kasa Palma, the message is simple: enjoy something beautiful, and help someone in need. This isn’t just dinner—it’s a journey that begins with taste and ends in impact.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175077488976601 Hors d’Oeuvres - Ceviche.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Ceviche, but make it haute | Photo: Ching Dee</span></span></span></div><h2><strong>The Menu: A Dish-by-Dish Breakdown</strong></h2><p><strong>HORS D&#x27;OEUVRES. </strong> A trio that builds in flavor and complexity: a crisp croquette stuffed with rich spider conch and sharp bilimbi, a briny tartelette of clam custard and seaweed, and a tangy, refreshing mantis shrimp ceviche served atop a crunchy bisque tapioca crisp.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17507750043431.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Croquette and tartalette, an opening duo that captures the sea in two textures | Photo: Ching Dee</span></span></span></div><p><strong>TARTARE.</strong> Bright and zesty. Horse mackerel gets the spotlight here, made vibrant by cucumber salad and cucumber gazpacho snow. But the real knockout is the yogurt-mint aguachile, which brings a creamy, tangy punch. This is aguachile done right.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175077506510302 Tartare.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">A cool, zesty tartare with a kick of aguachile | Photo: Ching Dee</span></span></span></div><p><strong>CROQUE MADAME. </strong>Decadent and savory. Fatty yellowtail and creamy uni are layered on thick sourdough toast, melted with cheese and mornay sauce on top, and crowned with a quail egg to add richness, while and finished with caviar for that perfect briny pop. This is the runaway favorite—you’ll want a dozen.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175077508312203 Croque Madame.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">The Croque Madame gets the luxe treatment | Photo: Ching Dee</span></span></span></div><p><strong>BOUDIN NOIR.</strong> Rich and intense. Earthy blood sausage meets tender grilled squid over silky somen noodles. Cuttlefish ink deepens the flavor, sigarilyas adds crunch, and chicharrón it a crispy, salty finish.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175077510160504 Boudin Noir.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">The Boudin Noir is intense, textural, and unforgettable | Photo: Ching Dee</span></span></span></div><p><strong>BOUILLABAISSE. </strong>Comforting and earthy. A purple ube broth carries the sweetness of root vegetables with the depth of grouper, tilefish, and snapper. The rouille on the side adds warmth and a garlicky edge to emphasize the Bouillabaisse’s subtle flavors. Warning: It’s impossible to stop eating the rouille! </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175077511510505 Bouillabaisse.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Bouillabaisse, but make it Filipino | Photo: Ching Dee</span></span></span></div><p><strong>GRILLED TUPIG. </strong>G Smoky and sweet. This is Chef Aaron’s way of remembering all those childhood trips up north where stopovers usually mean a street-side feast of locally made kakanin. It has charred glutinous rice (more tikoy-esque in texture than the usual tupig we know) with coconut and a creamy tinapa mascarpone on top. The smoked caviar brings salt and depth, making this familiar street snack feel luxurious. This course is exclusive for those who will avail the Globe Gastronome Giving menu. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175077512666406 Tupig (Globe Menu Exclusive).jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Grilled Tupig: a smoky, elegant take on a beloved northern kakanin | Photo: Ching Dee</span></span></span></div><p><strong>PITHIVIERS. </strong>Hearty and deep. The pastry (inspired by BBQ buns) hides tender squab, luscious foie gras, and sweet beets within. It’s served with savory adobo jus that further solidifies Chef Aaron’s expertise as a topnotch saucier. On the side, a deep-fried shishito leaf stuffed with creamy pigeon liver mousse and heart adds a punch of gamey flavor and tartness from tamarillo confiture. This dish is complex in terms of techniques, but the flavors bring forth something familiar and comforting. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175077513762407 Pithiviers.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Pithiviers, layers of richness inside a crisp, buttery shell | Photo: Ching Dee</span></span></span></div><p><strong>SORBET.</strong> Light and fruity. Chilled sorbet made from seasonal local fruits is paired with cashew cake and creamy longan. It’s bright, slightly floral, and refreshing after the heavier courses.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175077515168408 Sorbet.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">The Sorbet was a bright, fruity pause before the final indulgence | Photo: Ching Dee</span></span></span></div><p><strong>GLACE.</strong> Sweet and savory. Purple sweet potato ice cream is a little nutty and smooth, with a crunchy soy cereal topping. Foie gras cream and shaved frozen foie add a salty, buttery contrast, finished with a crisp ube tuile. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175077515970509 Glace.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Ice cream meets umami in this elegant Glace | Photo: Ching Dee</span></span></span></div><div><br/></div><h2><strong>Dining as a Platform for Good</strong></h2><p>Now in its second year, Gastronome Giving brings together a curated selection of restaurants, each creating a unique tasting menu for a cause. The idea is simple: every meal can make a difference.</p><p>“I’m excited because it’s fine dining for a cause,” Lo shares. “Chefs stretch their creativity, and diners become part of something meaningful. It’s a special experience where every plate helps feed others.”</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1750775186864KasaPalma_7446-Enhanced-NR.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Aaron Isip in his kitchen | Photo: Ching Dee</span></span></span></div><p>“As chefs, our task is to feed people. This task should not be targeted only to the one percent. Our job would be more fulfilling knowing that our work can contribute to feeding the hungry and less fortunate as well,” Chef Aaron concludes. “With endeavors like the Hapag Movement, a restaurant isn’t just a place to eat, it’s also a way to uplift the lives of those in need.”</p><div><a href="https://www.facebook.com/share/p/1BKrgh3pwM/" rel="noopener noreferrer" target="_blank"><em><strong>Globe Platinum’s Gastronome Giving</strong></em></a><em><strong></strong> runs until August 31, 2025, in support of the</em><a href="https://sharethemeal.org/en-us/challenges/35aec480-eb86-5a72-ba5d-40aa1ef2a6b3?adjust_t=1co7a4az&amp;fbclid=IwY2xjawLHhX1leHRuA2FlbQIxMABicmlkETEzUjRqSEo5UEUzSnNsZEFkAR7C6ZHrRFBeZxxYnTgF2nwEFJPk340DnKmIZ74PWZ6aYHeAIVzk4k9q7exlwA_aem_ge555IYqbdeEgZLsxaY1bQ" rel="noopener noreferrer" target="_blank"><strong><em> Hapag Movement</em></strong></a><em>, which provides meals and sustainable livelihoods for Filipino families facing hunger. Each participating restaurant offers an exclusive tasting menu, with part of the proceeds funding these life-changing programs</em></div>

<p>An eight-course fine dining experience proves that indulgence and impact can go hand in hand, with a menu designed not just to delight but to help fight hunger through Globe Platinum’s Gastronome Giving campaign.</p>

An eight-course fine dining experience proves that indulgence and impact can go hand in hand, with a menu designed not just to delight but to help fight hunger through Globe Platinum’s Gastronome Giving campaign.

How Kasa Palma’s Gastronome Giving Menu Turns Fine Dining Into A Force for Good

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How Kasa Palma’s Gastronome Giving Menu Turns Fine Dining Into A Force for Good

Ching Dee

Published Jun 24, 2025 10:48 PM PHT

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Updated Jun 24, 2025 10:51 PM PHT

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