For the chef of Idalia, assigning labels has never been particularly beneficial.
That’s why the Makati restaurant has never really set out to be French, Mediterranean, Japanese, or Filipino. Instead, it draws from a medley of experiences and sources of inspiration (mostly from cooking and traveling) and allow ingredients and technique—not geography—to determine what eventually makes it to the plate.
How Chef Kevin David’s Travels Shaped Idalia’s Unique Menu
“Idalia is a free-form restaurant based on our past experiences and travels,” chef and co-owner Kevin David shares. “We’re technique-first and driven by what’s around us. We don’t have a specific cuisine. We simply want to cook what good food means to us.”
That philosophy has shaped some of the restaurant’s most recognizable dishes over a year it has been running operations.
There’s the creamy hummus served with spicy zhug and freshly baked laffa; squid ink campanelle coated in bone marrow butter and paired with tender octopus; and Iberico pork accompanied by chickpeas and fermented apple jam. “These dishes were part of my journey as a cook and was tweaked along the way to better fit our identity,” says David who honed his craft in kitchens across New York and California before packing his bags and heading to Manila.
What to Expect from Idalia’s Month-Long Pop-Up at The Balmori Suites
Now, the restaurant is preparing for its biggest stage yet.
A year after it started operations (May 2025), Idalia is now busy preparing for its upcoming month-long residency at The Balmori Suites. And they’re introducing a menu that’s almost entirely new.
Roughly 95 percent of the dishes have been created exclusively for the pop-up, giving returning guests every reason to visit again.
Among the highlights are a whole fried chicken served with an optional caviar supplement, wagyu beef and fries, halibut en papillote, and mussels cooked with the restaurant’s house-made ‘nduja—alongside several other dishes developed specifically for the residency.
His formidable team will be doubly busy as they plan on simultaneously operating both their Salcedo branch and the Suites. David though has everything already figured out.
“It’s about making sure our mise en place is tight, bringing the right people, and serving the right menu for the crowd,” he says. “We’re here to do our best and have fun in the process.
Why Idalia Is Betting Big on Its Balmori Pop-Up
Apart from introducing a new audience to Idalia’s cooking, the pop-up also represents an important milestone for the young restaurant.
“If the pop-up goes well, hopefully it brings more people through our doors and makes us part of diners’ regular rotation,” he says. “For us, Balmori feels like a make-or-break opportunity, so we want to give it everything we’ve got.”
Idalia has built a reputation on not being boxed into a single cuisine. It’s a pretty brave and bold move for a market that wants to be sure of what they’re getting for their hard-earned money. Good thing his philosophy has been landing well on local diners. It’s time to reach out to a bigger audience.
Frequently Asked Questions
Idalia’s month-long residency is taking place at The Balmori Suites in Rockwell, Makati.
The restaurant will operate at The Balmori Suites for one month.
No. Around 95% of the menu was created exclusively for the pop-up.
Highlights include whole fried chicken with optional caviar, wagyu beef and fries, halibut en papillote, mussels with house-made ‘nduja, and several dishes available only during the residency.
Kevin David is the chef and co-owner of Idalia. His cooking philosophy combines techniques and inspirations gathered from his experiences working in New York, California, and abroad.
