A preview of Waterside’s four hands dinner A preview dinner held at Waterside at Solaire in Parañaque City, offered a highly recommended experience, marked by a unique collaboration between Chef Aaron Isip of Kasa Palma and Waterside’s own Chef Aaron Santiago. Both chefs brought impressive culinary backgrounds to the event, each having honed their skills in Michelin-starred environments. Chef Aaron cultivated his expertise abroad, beginning with his studies at Le Cordon Bleu in Paris.
His resume includes a decade in renowned Parisian kitchens, including a role at Apicius, a Michelin one-star. Chef Alfred, with experience at Singapore’s Burnt Ends—Michelin starred and ranked No. 15 on Asia’s 50 Best Restaurants list and No.
68 globally—demonstrated his adeptness with high-end flavors and presentation. The "Waterside x Kasa Palma" four-hands dinner showcased Chef Aaron’s creative approach, combining French culinary techniques with Filipino ingredients in globally inspired dishes. Chef Alfred brought a complementary finesse to the evening’s courses.
Together, the chefs curated a menu celebrating Filipino flavors and culinary craftsmanship. Reflecting on the elemental nature of firewood cooking, which was the primary method used for the night’s dishes, Chef Aaron shared, “For me, cooking with firewood is really the essence of cooking. This is how we differentiate ourselves from animals, right? We learned to cook with fire, and to me, it’s a super primitive.
